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    This was my contribution for the German Category in The Zaar World Tour. I haven't tried it yet so tell me what you think.

    Recipe #173314

    Just the thing for a day when you're wanton something delicious, and a hamburger patty is just too restrictive. Loosen up your inhibitions and pile some loose meat on a bun. Wicked over hot, whipped potatoes as well.

    Recipe #58224

    Make your own party tray! Why pay $30+ dollars for a party tray when you can make your own for $10-15 at home. My commissary deli had a flyer posted with this recipe on it. Please see my diagram on arranging if you are unsure how to display it. Serving size is based on 1-1/2 ounces of cheese and 4 ounces of meat each. Serving idea: Use a vegetable dip and short bread sticks as accompaniment for the party tray. (Recipe is courtesy of Butterball, Armour, Eckrich, County Line, Healthy Choice and Margherita).

    Recipe #150447

    4 Reviews |  By Pierce

    This is a crock-pot method for my aunt's macaroni and cheese. I use a Rival 5 Qt Crock pot, and have successfully doubled this recipe without changing the cooking time.

    Recipe #148311

    4 Reviews |  By faith58

    I had surgery some years back and my sister in law made this and I have to say It's been a hit in our house ever since. I like that you make it up the night before and I usually add a little more of the celery seed.. Hope you enjoy it as much as we do.. :)

    Recipe #108204

    This chicken recipe is so easy, I hesitated in posting it. But I couldn't find it posted here, and it's so good, I thought I'd share it. It's my favorite way to bake chicken because it's moist and tender every time and the flavor is delicious!

    Recipe #111514

    I got this recipe for TOH's Quick Cooking magazine. My DH and his buddies just absolutely raved about these. They were devoured!!

    Recipe #27136

    This is AMAZING! It's from the All Recipes Cookbook. You can kind of decide if it's a salad or a casserole. To me it's best potato casserole I think I've ever tasted! I had to pull myself away from the pan and kitchen all together or I'd still be in there stuffing my face! This has been altered a tad for my as you see fit :)

    Recipe #122023

    From Southern Living September 2006 test kitchen's top rated recipes. They recommend serving this dip with roasted red new potatoes.

    Recipe #213964

    Saves time, tastes great! (note: prep. time doesn't include thaw time)

    Recipe #352061

    1 Reviews |  By Tish

    Posted in response to request. This is a hearty, low sodium version of a classical stew. The recipe is from a Medical Center in San Francisco.

    Recipe #60113

    12 Reviews |  By Bec

    This delicious recipe came from my dad's aunt, Norma Albers from Kiester, MN. Everyone loves it; even the picky little ones! It is great for a large group, and we are planning on making this for my brother's high school graduation open house in June. I hope you enjoy it!

    Recipe #63479

    The title says it all. If you are planning a BBQ, this is the coleslaw to take! There are many coleslaw recipes on, but none just like this, and this is by far our favorite! From Southern Living Favorites, Spring 2004. Cooking time includes chilling time.

    Recipe #188823

    Recipe #81478

    I'm just trying this recipe today and am posting so I won't lose it. I cut it out of the Pitt Post Gazette. So far the few tastes I've tried the sauerkraut is very good and for me that is great because I don't care for it.

    Recipe #275644

    Chicken in a tangy barbecue sauce.

    Recipe #204500

    This is always a HIT with guests. I make this everytime we have a get together and the bowl is always left empty!!

    Recipe #10733

    This is the method that restaurants use to serve eggs for a buffet brunch --- for cheesy eggs mix in 1-1/2 cups shredded old cheddar cheese or you may sprinkle the cheese on top after removing from the oven --- 2-1/2 cups half and half cream and milk will produce ultra fluffy eggs, for a firmer texture reduce to 2 cups--- NOTE this recipe was tested using large eggs I cannot promise the same results using small or extra large eggs --- if you are serving these eggs at a buffet some side ideas would be salsa, green onions, cheddar cheese and soft buns :)

    Recipe #325569

    My family loves this meal that I serve with my Recipe #265779 and garlic bread. Depending on how many I need to feed, I either use a 9 X 13 inch pan or two 8 inch pans and freeze one for later.

    Recipe #341101

    It's October and here in Central Illinois we are experiencing some of the coldest weather this Fall. That puts me in the mood for a dish that I usually make once a year. So last night, my partner and I enjoyed this one dish meal. It makes enough for an Army though! First, if you don't have a big skillet with high sides (mine is 14" with 3" sides) you might want to use a big pot. You can use any type of sausage you wish. We enjoy the smoked bratwurst we are able to get from our butcher. I also use Canadian bacon because it's leaner than bacon, but still has that wonderful smoky flavor. Also, I do not drain nor rinse my kraut. We like the tang. And with the addition of 2 teaspoons of sugar, and the use of wine and beef broth, the kraut really mellows anyway. Try to use sauerkraut in a jar or the refrigerated bags. We're fortunate enough to get imported kraut. I put my spices into a small tea infuser, so I can remove them before serving. If you're not a fan of cloves, don't use them. We like the subtle taste they impart though. Last, I take a short cut and use canned carrots. I find that raw carrots take longer to get tender than the potatoes. And I'm usually in hurry for dinner! And if you're really in a hurry (or just lazy ;-) ), you could add two cans of drained potatoes too!

    Recipe #332834

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