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--------------------FROM: ALLISON COZZI-------------------------
2 ea Whole vanilla beans 1/2 c Water
1 1/2 c Vodka (the cheap-o stuff 1 c Granulated sugar
-works just fine)
In a 3 cup glass container with a tight fitting lid, combine vanilla
beans with the vodka. Cap and allow to "steep" at room temperature
for three weeks. Remove vanilla beans and strain liquid through a
cheesecloth, if necessary. In a medium saucepan, combine water and
sugar, stirring constantly, until it comes to a boil and sugar
dissolves. Remove from heat and cool. Stir into vodka that has been
strained. Pour mixture into a bottle; cap and allow to sit at room
temperature one month. Yield:2 cups vanilla extract
Submitted By PAT STOCKETT On 11-17-94
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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