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    You are in: Home / Cookbooks / The Most Divine from 2009 Cookbook
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    30 recipes in

    The Most Divine from 2009 Cookbook

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    This is wonderful on fresh hot muffins. It is also good on toast or bagels!

    Recipe #290308

    This recipe makes a very flavorful sauce that is perfect on chicken or used to jazz up plain rice. It is great to fix when you want to grill but the weather just won't cooperate! Even people who don't like barbecue love this sauce. I typically like to double it and set some aside for extra dipping

    Recipe #329094

    2 Reviews |  By Lorac

    This creamy mustard dill sauce would be great with most any veggie or a combination of vegetables. The asparagus can be served hot, chilled or at room temp.

    Recipe #87172

    My dd's most favorite food in all the world is artichokes. Because of this we took an old recipe for another cream of veggie soup and revamped it for artichokes.

    Recipe #290369

    I had something similar to this the other day and it was so good! This was adapted from Epicurious.

    Recipe #333010

    This cake is very moist and the flavor can't be beat.

    Recipe #192391

    Great way to serve cauliflower. Cauliflower in a white cream sauce with melted cheese on top.

    Recipe #207186

    These are the best and one of my favorite cookie recipes, and I have made my share of many recipes over the years but have always come back time after time to make these cookies, I just love the coffee and chocolate taste! --- you may substitute 1-1/2 teaspoons vanilla for the maple extract :)

    Recipe #65202

    A quick weeknight supper.

    Recipe #308354

    Remember to use the bottom parts of the leek only. The top green parts are not good, although I'm not really sure why. If you don't want to use vegetable broth, you can substitute chicken broth instead.

    Recipe #329432

    This is a recipe my husband likes to make, it is good when you have guests because you don't really have to keep an eye on it after it is in the pot. Some of the measures are approximate because it just done on how it looks. Malzbier is a sweet non-/low alcohol beer, regular beer won't do because of the sweetness of Malzbier. I know it is hard to get in the US so if you find a suitable substitute, please tell me because my parents live there and like this recipe. :)

    Recipe #352952

    I tried and very much enjoyed Recipe #336869, which I make regularly now. I decided to play around with it to come up with some other fun variations of it. Since I love Tex-Mex style food, I threw together this one. Another serving variation I use is to dice the tomatoes up and mix them into the salad, and then serve it all over greens. But it is really nice-looking served over a full tomato slice. I've been using frozen corn right now since that is all I have access to, but I am excited to try it with fresh as soon as I can!

    Recipe #363020

    WARNING: This salad dressing might not fit your tastes. Proceed with caution! :) My brother and I had one choice of dressing for our salads growing up...Mom's. I've tried for years to get her to give up the recipe but all she would say is "Sissy, I don't measure. You have to make this one from your memories." This is my attempt to create the dressing I grew up with and loved! It's not for everyone but it sure is a hit in our family. (My brother pretty much refuses to eat any salad without it.) Thanks Mom!

    Recipe #262230

    My husband loves avacados in all ways. Myself, I'm not so keen on them. But he wants me to make this for him for Father's Day! DD is making avacado fudge...sheesh! Anyway, we're giving this a try and also submitting for ZWT4. I found it online but can't remember where. Maybe RecipeGoldMine?

    Recipe #305010

    4 Reviews |  By Maito

    This is a tangy and thick soup that makes a wonderful and elegant appetizer or first course.

    Recipe #282996

    I found this recipe when helping a friend look up a spicy version of Mac-N-Cheese. ;)

    Recipe #264494

    7 Reviews |  By I'mPat

    From Alive and Cooking. I would say this would serve 10 to 12 as an appetizer or 6 to 8 as part of a main course. Time includes soaking chicken in milk for 1 hour and preparing the mayo, which can be done while chicken is steeping in the milk (takes about 10 minutes to do including getting ingredients and equipment out), 5 minutes to cut and steep chicken and about 15 to 25 minutes to prepare your flour, egg etc and do the dipping. We tweaked some of the amounts to suit ourselves, have put the original amounts in brackets. Needs to be served ASAP out of the oil to get the crispiness but even that said it is still very tasteful after it has lost its crispiness. DH declared he would prefer the chicken without the Mayo. I made a half batch and had more than enough for the 4 of us (I could have halved again and it would have been just right for us) I actually found the mayo to be quite rich in its taste and had only a small amount but the DM and DS I think would have been happy to eat by the spoonful (could use excess in sandwiches etc). If serving as an appetizer you may wish to serve other sauces with it, the DH thought he would prefer a sweet and sour or a sweet chili (but one with a bit of kick, not overly sweet).

    Recipe #327228

    Layered with spinach, jarred Alfredo sauce and two kinds of cheese, this mouthwatering baked pasta dish is a crowd-pleaser, and easy on the budget!

    Recipe #380913

    The BEST FLAVOR you can have for beef tips!!! The gravy is awesome! Your family will love you for this dinner. This is my mother's recipe for beef tips which she used for over 50 years.

    Recipe #373611

    Simple and delicious. This is a nice twist on grilled corn-on-the-cob because it includes a chilie-lime butter. The butter can be made up to 2 days ahead, covered and refrigerated. Just bring it back to room temperature before brushing on the corn. Enjoy!

    Recipe #370572

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