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    You are in: Home / Cookbooks / Bunco ideas
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    497 recipes in

    Bunco ideas

    Recipes for bunco night parties. Some I've tried and some are "to be tried".
    « Previous 1 2 3 4 5 . . . 18 19 20 Next »
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    My favorite corn bread. Sweet just the way I like it.

    Recipe #83625

    I watched Wolfgang Puck fix this on the Food Network and can't wait for peaches to be in season again! Can be adapted for Apricot Melba.

    Recipe #45965

    My friend Jen (www.jenscakes.com) and I made desserts for over 200 for a Christmas party. This was an exceptionally big hit. We used the large baking chips and raspberry filling available from cake supply. The large chips worked especially well because they had a better tendency to stay intact (rather than melt and disappear into bar). Double or quadruple recipe and bake in larger pan for bigger batch. We used jelly roll pans with 1" sides. Highly recommended! Adapted from a Pillsbury Bake-Off recipe.

    Recipe #29736

    6 Reviews |  By Tish

    The theory is you dump this in a bag and freeze to pull out later. There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!

    Recipe #107474

    This is a really good chicken recipe that can be kept frozen. It also works well for a company dish. It can be made ahead. I sometimes use boneless chicken thighs instead. If you don't want to use sherry you could use vermouth or just extra water. I serve this with an Almondine Rice. You can also sub cream of chicken for cream of mushroom.

    Recipe #352419

    This is a list of options for cook-ins and stir-ins. Thanks, Aunt Lucy, for the great tips :).

    Recipe #323651

    This is a recipe that I had and lost many years ago, I found it recently and wanted to post it for safe-keeping. If you love barley, you'll love this simple side dish!

    Recipe #341658

    A nice quick meal I found in a magazine.

    Recipe #74709

    These are fantastic with burgers and steaks, or focaccia or anything that you want to use them with --- these freeze very well, to freeze just divide into small plastic containers then defrost in the microwave or thaw in refrigerator overnight

    Recipe #89007

    This is the actual Macaroni Grill recipe for Carmela's Chicken Rigatoni. At home, I use a combination of olive oil (2 T) and butter (4T) instead of butter flavored oil (less overall as well). In addition, I use Kittencal's recipe for caramelized onions http://www.food.com/recipe/kittencals-caramelized-onions-89007.

    Recipe #226968

    I got this recipe from a friend who was a caterer. It was her most requested dish. It is so delicious and wins raves everytime I serve it. One thing, this is much better if made the night before so the flavors really have time to marry.

    Recipe #359826

    This recipe came from Cook's Illustrated. The rolls look like muffins but taste like dinner bread.

    Recipe #361373

    From On Demand: A romantic dinner for a romantic evening! Very easy to make - Try to cut the medallions small and pound them thin to make cooking time even shorter. TIP: Put the "show side" down first to grill

    Recipe #256267

    Starting with refrigerated pie crust, this no-fuss ice cream pie goes together easily, yet yields a first-class dessert that features peanuts as well as fudge and caramel toppings. From Pillsbury, in celebration of Pi Day. Cooking time is freezer time.

    Recipe #360983

    Arroz con Leche is one of my favorite desserts. This version is sweet, and creamy. The rice pudding will thicken more as it cools, so be careful not to overcook.

    Recipe #361545

    3 Reviews |  By chia

    this is great, chilled or room temp it is always a hit at parties, and it's great for a dinner too

    Recipe #47972

    This makes a great meatless meal, a lovely luncheon or dinner salad when topped with a grilled & sliced chicken breast. I tend to like a tangier dressing so I use less oil than vinegar. Feel free to adjust to your taste. The amount of added veggies, fruits & nuts can be increased as well. I recently discovered that by adding sugar snap peas & seedless cucumbers it has a more "Asian" flair to it. Enjoy! This can be made a day ahead and tossed with the dressing before serving. Prep time does not included grilling chicken breast or shrimp. If serving as a side salad, this will serve up 8-10+.

    Recipe #300403

    I almost didn't want to share this ribs recipe because this is one of the dishes that I make that keep my sons coming back home! These can be done with baby back or regular pork ribs. I have also made split chickens this way. The ribs are tender, moist and just slide off of the bone. I know that your family will love them just as much as my family does. I noticed that some are unable to find hickory smoked salt. You can use smoked paprika or just brush the ribs with liquid smoke before applying the rub. The smoke flavor is nice because it helps give the ribs a cooked-on-the-grill flavor. Also, the easiest way to remove the membrane is to work a spoon, or I use the tips of my kitchen shears, into the bottom center of the membrane, work it back and forth to form a "pocket," then I slide my thumbs in and work the membrane off from the center outward to the ends.

    Recipe #107786

    This is from TOH magazine. I take them out from the library and post the ones I would like to try so that I don't lose them.

    Recipe #228184

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