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By
Linda Ziedrich
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Recipe for Cantonese Gingery Sweet Pickled Vegetables. The children who have tasted these cucumber and carrot pickles love them just as much as the adults do. |
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By
Cheri Sicard
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Recipe for marinated goat cheese. You can spend a fortune for marinated chevre in olive oil and herbs, but we'll show you how to make your own at a fraction of the cost. It will keep in your refrigerator for a month or more. |
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By
Cheri Sicard
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Recipe for Basic Quiche Crust. Here's a basic quiche crust that can be used for savory or dessert quiches. |
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By
Ramin Ganeshram
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Recipe for Caribbean Green Seasoning. Green Seasoning is one of those spice mixtures that is unique to the Caribbean and differs slightly from island to island. |
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By
Cheri Sicard
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Recipe for Simple Syrup. This liquid sweetening syrup used in most bars is handy to sweeten cold drinks like iced tea, coffee or homemade lemonade. |
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By
Cheri Sicard
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Recipe for Chocolate Dipped Coffee Spoons. Coffee lovers will love these decadent spoons.
Package with some gourmet coffee and mugs for a great gift pack. |
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By
Ann Kleinberg
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Recipe for Pomegranate Syrup. Making your own pomegranate syrup is well worth the effort - the taste is remarkable. |
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By
Hilaire Walden
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Recipe for cooking Italian Vegetable Pickle. These keep for up to 6 months in a cool, dark, dry place and make great gifts from your kitchen. |
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By
April S. Fields
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Recipe for Sugar Free Low Carb BBQ Sauce. Serve this sauce with April's BBQ Chicken or Pulled Pork. |
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By
Chef Harry Schwartz
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Recipe for Warm Asian Fruit Compote. Chef Harry Schwartz developed this tasty condiment or dessert sauce recipe for the National Watermelon Promotion Board. |
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Miscellaneous 
