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"This I made with for unexpected company! A Cajun style quiche with a spicy kick and a delicate hint of crabmeat. To make as an Appetizers pour into a buttered 9x13 and bake 350 for 30 minutes and cut into small squares.This is a great travel food bring for pot luck or to a picnic."

Ingredients: ready-made pie crusts, lump crabmeat...

"This is my version of a recipe that was sent to me over the Internet. We like to have it for special breakfasts, or even for a Saturday evening meal in the summer. The original recipe called for white bread, but I like this with a good multi-grain whole wheat."

Ingredients: dried rosemary, eggs...

"A very "upper-crust" savoury scrambled eggs recipe which dates back to Victorian times; this dish would have been served at the END of a large five or six course meal! Nowadays, it is more likely - one assumes - that it will be served at breakfast, brunch or as a light snack! This uses Gentleman's Relish, I have the "secret"..."

Ingredients: eggs, milk, whole meal bread...

"Basic and easy recipe for making boudin sausage. To stuff the casings, you will need a meat grinder with a sausage horn attachment. If you don't have such a device, use the mixture to make fried patties by shaping 1/4 cup of filling into a 1/2 inch thick patty and frying in hot oil until golden brown on both sides."

Ingredients: cilantro, cooked rice...

"Filling and fast, frittatas make versatile raid the fridge dinners! Can be served cold for lunch the next day."

Ingredients: eggs, mint, olive oil...

"This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners."

Ingredients: fresh ground pepper, pecorino romano cheese...