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    You are in: Home / Cookbooks / Pete and Repeat
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    140 recipes in

    Pete and Repeat

    Pete and Repeat were in a boat. Pete fell off. Who was left? Repeat. Pete and Repeat were in a boat. Pete fell off. Who was left? Repeat... Tried & true recipes that will be (and have been) repeated many times over. Some are mine and some were submitted by other members.
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    I have no idea where I found this recipe, but I'm adding to our Thanksgiving menu this year.

    Recipe #103778

    This is a delicious side - sweet, but not over the top. I could easily eat this as my main course (or dessert, for that matter).

    Recipe #80593

    I was sitting here trying to figure out what would be a quick thing to feed my kiddos for lunch and at the same time thumbing through the most recent issue of Quick Cooking magazine. This recipe was submitted by Lisa Keesee and it is so simple to make with ingredients you most likely have on hand. These soft cheesy wedges would be great as an appetizer or as an addition to your next meal. For my kids, this and some carrots with ranch was their lunch and they loved it! If you love extra cheesy things and like the sweet flavor of crescents, then you'll love this recipe! UPDATED 2/15/2005 Thanks to the tips of some wonderful reviewers, I tried this a different way. These can easily be rolled into a big rectangle shape. I also sprinkled some oregeno and pizza seasoning on it and it added a whole new dimension of flavor!

    Recipe #109423

    This is my family's favorite Chili. We serve this over Spaghetti. Can be served with Cheddar Cheese, Kidney Beans, Onions and Oyster Crackers

    Recipe #5106

    14 Reviews |  By Eliz M

    A Cincinnati favorite. My roommates and I served this at every party we had...it would be gone in seconds.

    Recipe #87361

    Goes great with with Kebabs and many grilled foods.

    Recipe #36346

    3 Reviews |  By Bergy

    This recipe was in the latest (Fall 2005) edition of Kraft What's cooking. It looks so tempting and is so easy to make. Prep time 5 minutes. Make your traditional stuffing and have this as a lighter side dish. I made this stuffing for Thanksgiving--made it in the morning and popped it in the oven 35 minutes (350°F) before serving--everyone raved about it

    Recipe #138654

    If you just like the taste of rhubarb, you will love this.No extra addeds, just rhubarb and enough sugar to sweeten.

    Recipe #91767

    1 Reviews |  By TimUwe

    These are an easy-to-make pickle that are tangy. In my humble opinion, much better than store-bought. You can taste the garlic and other spices. The nice thing about this recipe is it is fast and easy to modify to your taste. Cooking time is refrigeration time.

    Recipe #432494

    Love these as a condiment - in a bloody mary - I even used the brine to pickle some garlic which got rave reviews! This was my first year for canning and was scared to death but was simple and easy and every jar sealed perfect! This recipe is from another site want to put it on here my favorite site! so I can keep them all together! Thanks to Kimber the author of this recipe for posting

    Recipe #416035

    Totally addictive appetizer! Dill pickle rounds are the center of attention when wrapped in a blanket of cream cheese spread deli meat. An interesting appetizer I wanted to try after chef EnJenn3 described it in Topic of the Month thread. I searched and was surprised that the recipe wasn't posted here. I found different versions of it on Allrecipes and Cooks.com. I took both versions and spliced them together, based on my previous experience making similar appys, and here you have it. Herb-flavored spreadable cream cheese could also be used instead of regular. I got about 5-6 pickle rounds out of each pickle, but it will depend on how big they are to begin with.

    Recipe #448257

    This is from the book "The Sweet Potato Queens' Book of Love". They are easy, dangerous and delicious!!

    Recipe #116195

    As appetisers, these stylish and elegant Eggplant and Feta Rolls couldn't be quicker and easier to make, and there are times when that's just what we're all after: a simple, and tasty dish that is quick to put together, but doesn't actually look or taste 'quick and easy'! Naturally this recipe has fewer ingredients than other similar recipes. And that really means that more than ever the ingredients need to be TOP quality. I found this recipe in the June edition of the magazine 'Australian Table: easy family food and healthy living'.

    Recipe #121169

    I found this online; you can make the filling ahead of time and refrigerate covered until ready to fill the phyllo cups.

    Recipe #432032

    This is a great side dish for a variety of main dishes! I serve it at Christmas every year with prime rib and horseradish, which is a great combo, because the zingy taste of this dish works so well with the horseradish. It is not as spicy as it sounds -it's actually a nice, mild spiciness, but the green chiles and cream cheese really jazzes up corn (I have also made it with jalapenos to spice it up a notch). Posted upon request! :-)

    Recipe #142319

    22 Reviews |  By myslys

    This is a really good easy to make recipe!

    Recipe #140223

    I came up with this recipe when I was 15. It's quick and easy to make. Your family will love it, mine does.

    Recipe #148228

    I copied this recipe from a vegetarian cookbook many years ago and I just came across it again today. It is such a wonderful salad - I love spinach and cheese tortellini but the dressing is what really makes it stand out.

    Recipe #128519

    From What's Cooking America. Delicious way to easily prepare salmon. So yummy! This recipe not only appeals to North America- U.S. and Canada- also fits quite well in French, Scandinavian and Eastern European cultures and cuisines.

    Recipe #136443

    I love this unusual gingerbread recipe and have always gotten great reviews. I got the recipes years ago from a cookbook that Benson & Hedges put out. (I haven't smoked since 1986 so you can tell that I have had this for a long time.)

    Recipe #16885

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