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    You are in: Home / Cookbooks / Can't We Give More Than 5 Stars??
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    16 recipes in

    Can't We Give More Than 5 Stars??

    I know everybody has asked this question from time to time. So here I present the recipes I've tried and continue to enjoy often, each time wanting to give them more than 5 stars.

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    2 Reviews |  By Oolala

    From Food & Wine ad on my computer home page today! Thought I'd share. It says "You can't go wrong with scallops in a white-wine butter sauce, and tarragon makes it all the better. Be careful not to heat the sauce too much or it may separate".

    Recipe #197055

    This is a wonderfully sinful chocolate cheesecake, but since you only live once, why not?

    Recipe #50301

    7 Reviews |  By Irmgard

    This is a delicious way to use up leftover plain yogurt and is nice for people who don't like an overly sweet cake. It can be served as is or with a lemon glaze.

    Recipe #93221

    6 Reviews |  By Bev

    For a cold winter's evening by the fire. From Gourmet.

    Recipe #48855

    From www.TopSecretRecipes.com I found this on the Top Secrets Recipe site. I was desperately searching for a well flavored "oriental" dressing to make a Chinese chicken salad with. I found it! You can use light or nonfat mayonnaise with no problems.

    Recipe #47441

    54 Reviews |  By chia

    I found this in the Thanksgiving edition of Family Circle in the 80's and I have been making it ever since--for summer bbq's as well.

    Recipe #47606

    6 Reviews |  By Junebug

    This recipe came from Lady Bird Johnson. I serve them each year on my Christmas Eve buffet. (They can be frozen.)

    Recipe #28962

    This recipe appeared in the local newspaper and came from one of the Best of Bridge series. If you like lemon, this has to be the bar for you.

    Recipe #56258

    My #1 way to cook a pork tenderloin or a boneless pork loin because it's ALWAYS moist and tender. It's easy and foolproof! If you like, marinate the roast and rub with any seasonings that please your palate! So many people have asked me how long to cook tenderloins if they have "more than one" to cook, I wanted to give a simple response. ANSWER: So long as the tenderloins are NOT touching each other, cook 3 or 4 individual tenderloins for the same amount of time as if you were cooking one. Remember, each tenderloin is cooking in its own separate space. EXAMPLE: If cooking three 1-pound tenderloins, cook them only 5-1/5 minutes TOTAL. This makes it a great entree recipe when having a dinner party for 8-12 people, or more. If you enjoy this pork recipe and cooking method, you might want to try my similar beef cooking method - Recipe #65987.

    Recipe #63828

    A quick, very simple, yet tasty potato side dish. You'll find many uses for this low-fat vinaigrette dressing, such as drizzled over steamed asparagus, cauliflower or broccoli, salmon fillets, or pasta. This is BEST made with waxy, all-purpose potatoes, not baking potatoes.

    Recipe #54446

    This chocolate-coffee (cake-like) brownies are delicious! I topped them with a delicious vanilla-coffee flavored frosting.

    Recipe #65851

    2 Reviews |  By Evie*

    An old favourite

    Recipe #32428

    We worked years to perfect the seasonings as most mixes were too salty for our taste. We laugh everytime we make it as the dogs go crazy. They know I have mixing issues (it goes all over), so it's like Pavlovs dogs every 15 minutes while it's cooking! Everyone goes racing into the kitchen! YIKES!!

    Recipe #49061

    4 Reviews |  By Shari2

    These are very rich but good. I only make them for special occasions. I haven't met anyone that didn't like them yet though. Not really sure on the prep time or cook time.

    Recipe #22300

    I LOVE THIS CHEESE BALL!!!! My Mother has been making this for years at the Holidays, I've been making it for about 23 years myself. I NEVER have any of this left after parties or the Holidays myself. Serve with Ritz crackers or any other nice cracker. And Enjoy!

    Recipe #99980

    They've become a habit at Christmas time, but are good any time of year!

    Recipe #79659


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