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    41 Recipes

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    An elegant summer salad...found at The Fresh Market and tweaked slightly! Not sure why it was dubbed "Merlot" Shallot Dressing, as the original recipe calls for Rose. I used a Pinot Noir and enjoyed the results, so I think any lighter red will work well.

    Recipe #428817

    I considered calling these "Death Row Chocolate Peanut Butter Squares"....because, seriously, if I were being offered my last meal, these sinfully rich treats would make the list. Actually, they might just be the only thing on the list! Many thanks to the fabulous Lexington chef Phil Dunn, who so generously shared this recipe with me. (*prep time does not include preparing ganache and cooking time indicates chilling time)

    Recipe #428250

    Pineapple, mango, banana and coconut....why shouldn't breakfast remind you of a caribbean vacation?!?! I've been playing mad scientist with the blender lately and this is my favorite concoction yet. The most important thing I've learned about smoothies: FROZEN FRUIT IS THE WAY TO GO! If you allow it to partially thaw so that the fruit is still quite icey, but softened enough to blend easily, you do not have to add as much ice and thus get more intense flavor. (If you do not care for the granular consisitency of flaked coconut you could substitute with 1/8 to 1/4 cup of canned cream of coconut.)

    Recipe #391253

    Many thanks to my dear friend Joanna who served these beautiful and oh-so-flavorful mushroom "steaks" for dinner the other night. I thought I had died and gone to Vegetarian Heaven! We had them as the main course, but they can also be served as an appetizer or on a sandwich/burger. Joanna made her own pesto with fresh basil, toasted pine nuts and extra virgin olive oil. Prepared pesto will work fine, but if you can, I suggest making your own for the best flavor. These are super easy and you can make them ahead of time and refrigerate till ready to grill. Serving size indicates number of mushrooms. As an appetizer, one mushroom per serving will do, but for a main course I would recommend 4 servings of 2 mushrooms each. The recipe originated in Vegetarian Times and I'm posting here for safekeeping.

    Recipe #384927

    Another family favorite from my most treasured recipe book; Towns, Trails and Special Times. This cake is moist and fabulous.....and the easy 'one pan' technique makes it fun to prepare with a 'little chef'!

    Recipe #379660

    From Towns, Trails and Special Times. Not your everyday meatballs!

    Recipe #379658

    Can't keep up with all the fresh basil from your kitchen garden?!?!?! Mix a drink or two! Found this in the NY Times (with credit given to “Mix Shake Stir” (Little, Brown, 2009)).

    Recipe #378683

    From Cooking Light magazine. Looks oh-so-yummy! Posted here for when I'm eating carbs again!

    Recipe #378424

    Gleaned from Cooking Light magazine and posted here for safekeeping. Prep time does not include the overnight (8 hour) soak for the wheat berries.

    Recipe #378343

    This is a HEARTY and oh-so-delicious salsa/salad/dip (I can not really decide what to consider it). Great on tortilla chips or right off of a spoon!! It's a good idea to soak your diced avacados briefly in a little lemon juice right after prepping to help retain the nice color...

    Recipe #375775

    I was preparing recipe #227325 posted by chef #296027 and found this recipe/technique online for the ancho chile puree called for. Apparently, the Food Network's Bobby Flay uses this puree in several recipes. Prep time does not include the 1 hour required to soak the dried chiles. (Just a note: my mesh strainer was more on the small side...so I ended up spreading and pushing with the spatula and then having to sort of 'shave' the puree from the bottom of the strainer with a knife!! It worked....and I think I ended up with a finer puree, but it made the process more cumbersome. So DO use the larger meshed strainer if you have one. It should make the process much quicker and easier.)

    Recipe #375342

    An easy recipe for spicy jamaican peel and eat shrimp. These make a great appetizer/first course for a barbeque.

    Recipe #373357

    From All About Cuban Cooking, by Josefina Alvarez. Posted here for Zaar World Tour 5.

    Recipe #372874

    Cooking the okra slightly in salted water helps tenderize it (especially important for larger okra, which tends to be more tough). But be carefull not to overcook.....placing it immediately in ice water after the two minute boil will stop the cooking process (and prevent you from making Gumbo!). It's also key to use a good quality Peanut Oil like Lou Ana. This recipe comes from Chef Patrick Mould of the Louisiana School of Cooking and was the closest I could find to how my Great Granny used to make it!

    Recipe #372689

    This came to me second hand, but I'm told it is the original recipe from "Let's Bake with Beulah Ledner", compiled by the daughter of the "Doberge Queen of New Orleans" after her death. And in case you are interested, the Louisianna pronunciation of "Doberge" is "Dough-bosh"... This is an impressive cake....and does require an impressive effort!! All ingredients should be at room temperature before you begin. The prep and cook time are estimates (edited after Syd's review so hopefully pretty close) and do not include cooling/chillilng time. Good Luck!

    Recipe #372685

    My early years were split between rural east Texas and the heart of Louisiana's Cajun Country....back in my elementary days (before school lunches came frozen in boxes) this was a lunch room staple in Lafayette, Louisiana.....prepared daily by the mother's of my Cajun friends who worked part time in the school cafeteria. To this day a big helping of hot Dirty Rice takes me back to 4th grade! This recipe, from Chef Patrick Mould, calls for ground pork and beef only; which works well for me because, if I'm the one doing the cooking, I simply can not deal with chicken livers! This makes a LOT of Dirty Rice....so if your not cooking for a lunch room full of hungry kids, you may want to 1/2 or even 1/4 the recipe. For the 'dark roux' I recommend you reference recipe #47651 by chef #15851

    Recipe #372675

    Refreshing fruit salad flavored with tequila and lime!

    Recipe #370782

    Posted here for ZWT5 and for safekeeping....can not wait to try this one. What a wonderful summer salad idea. From The Mexican Cookbook.

    Recipe #370520

    Fresh peaches and pecans offer a sweet alternative to savory empanadas. These are easy and fun to make. Apricots or mangoes may be used in place of the peaches.

    Recipe #370501

    Who doesn't love a warm empanada?!?! These savory turnovers make great appetizers because you can prep them ahead of time and freeze for up to a month....and they still taste fantastic!

    Recipe #370499

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