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    You are in: Home / Cookbooks / Fabulous Reviews!
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    32 recipes in

    Fabulous Reviews!

    When a review impresses me....
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    Oh this is so good! It takes a bit of time, but it is well worth it!

    Recipe #21296

    This is posted in tribute to Bob Petrillose, its creator who passed away last month. I had the honor of eating way too many of these pizza subs during my college days. Rumor has it that a student who worked in the truck sold the idea to Stouffer's and was the origin of the French Bread Pizza. Learn more about Bob here: http://www.seriouseats.com/2007/02/the-hot-truck.html and here http://www.news.cornell.edu/stories/Dec08/PetrilloseObit.html

    Recipe #347248

    My Mom prepared ham using this recipe for holidays or special occasions, and it always made the house smell wonderful. I remember watching her 'crack' the blanket off the ham, which both flavored it and kept it extremely moist. I've eaten it many times, but haven't made it myself yet.

    Recipe #114793

    This recipe does not include rice, but you are always welcomed to add this ingredient.

    Recipe #219277

    One of my son's favorites, I'm finally getting around to writing it down so he can make it, himself. It's important to choose a nice cut of beef, because the beef is essentially stir-fried, rather than slow cooked. I like to use brown cremini mushrooms in this, but button mushrooms will also work just fine. It's important to use low-sodium broth, to prevent the finished sauce from becoming too salty. Serve over noodles or rice.

    Recipe #444008

    From "The Best Of Byerly's" cookbook. Byerly's is THE greatest market I have ever been to-located in St. Louis Park, MN. Just to give you an idea-they sell Waterford & Lladros as well as groceries!! ALMOST makes visiting my in-laws worthwhile:)!!Tender "pastry" bundles encase a marvelous mushroom-cheese filling. Frozen puff pastry makes prep a breeze and gives these appetizers special-occasion status.

    Recipe #208907

    A melt-in-your-mouth cookie from The Magnolia Bakery.

    Recipe #62467

    You will not believe how good these are! If you tell no one what they are, they will completely be devoured while the whole time you hear "What is in these? Cinnamon? Chocolate? Molasses?" Then you tell them exactly what they are and you are guaranteed "Oh my gosh, you're right! That's it! It's root beer!" Then what always comes next is "I need this recipe!!!" So, because I'm sick of handing out the recipe, here it is for everyone. *Root Beer Extract/Concentrate is often hard to find, but you can order it online from Zatarains if you can't find it by all the other extracts in your grocery store.

    Recipe #251054

    This is from America's Test Kitchen and it's really good. I have also made it as a marinade for wings (just soaking them).

    Recipe #230166

    Truly the best soup I ever tasted. It's quick and easy and always turns out great. It's an adaptation of a recipe from a James McNair cookbook I found years ago and have been making it ever since. As you probably already know, if you like cheese soup to be as smooth as possible use processed cheese like Velveeta. Adding 1 cup of milk makes a richer soup, but it could be omitted and would still taste great.

    Recipe #111380

    I found this recipe in a magazine several years ago and finally made it last month. It is a very pretty gingerbread cake that tastes delicious.

    Recipe #83546

    These were made at the Soho Charcuterie, a popular restaurant in New York in the 1980's. They are the perfect combination of a bittersweet chocolate flavor with a chewy consistency, studded with pecans and chocolate chips.

    Recipe #155131

    If you want to wow your guests for the Holidays this will do it.

    Recipe #149328

    This is my recipe for gumbo. I have made it with shrimp or chicken. We like it either way. You can make it as spicy as you like . We do not care for it to spicy or hot.

    Recipe #82288

    I got this recipe from a Christmas Cookie book back in 1988. My pastor back in Hawaii LOVES them. They are like mini nut rolls.

    Recipe #179579

    This is from Vaught's Cooking (my mom's church cookbook). Easy, simple and very good!

    Recipe #35099

    3 Reviews |  By MsPia

    Who ever invented Nutella I think deserves a Nobel Prize. I usually make this recipe with bananas but strawberries is a good substitution.

    Recipe #220173

    6 Reviews |  By AnOkie2

    I have not tried this one yet, but my friend Anni who gave it to me is an excellent cook so I have no doubt it's wonderful!

    Recipe #55697

    6 Reviews |  By Zurie

    This chicken dish is creamy and mild and the flavours meld completely. It is a fairly rich dish and does not pretend to be low-cal! I used canned mushroom pieces and artichokes because it's quicker, but fresh, lightly cooked mushrooms and artichokes can be used. Serve with brown rice and a green vegetable such as swiss chard, fresh green beans or broccoli. Very comforting and tasty! Please note that you can use a tin of asparagus pieces in the place of the mushrooms.

    Recipe #173398

    This batter makes for the *best* crispiest chicken strips, the cayenne is only optional I like to add in for a heat, you may adjust the amount --- use only club soda for this not 7-up --- this may also be used successfully with pieces of meaty fish :)

    Recipe #79996

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