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    43 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    1 Reviews |  By Engelis

    Recipe originally called for 1 can (12 oz) white water-packed tuna, but I didnt have any at home. I am also not a fan of mandarin orgain. Can be served on whole wheat pita bread with alfalfa sprouts. But the receipe was SUPER YUMMY!!!!

    Recipe #421370

    Not sure where this recipe is originally from. Daddy has made this for a long time. This is just a base, many things be added or can be taken away

    Recipe #371401

    1 Reviews |  By Engelis

    Found in Quick Cooking Magazine (Jan/Feb 2006)

    Recipe #365089

    1 Reviews |  By Engelis

    From Lauren Tatum - "I can't even begin to tell you how good this is..." If you have all the ingredients, this literally can mean you are only 5 minutes away from a chocolate cake fix!!!!

    Recipe #338776

    Origianl Recipe found in Taste of Home Simple & Delicious Sept / Oct 2005 I cut the recipe down by a 4th. It was perfect size for just me.

    Recipe #374379

    Haven't tried it, but sounds interesting

    Recipe #365115

    From Better Homes & Garden Italian Cookbook, page 56 Serve with pasta and peas

    Recipe #374492

    Gooseberry Patch Christmas Cookbook, page 54 Easy to double, triple, etc.

    Recipe #338697

    You can substitute Curry Powder for the garlic powder and ground cumin. If you need an extra kick substitute chili powder and ground chipotle pepper for the garlic powder and ground cumin. This recipe was used in a 1100 watt microwave.

    Recipe #375871

    not sure where this recipe originated, but it is a favorite for my sweet-tooth family

    Recipe #364005

    Chef Matt Nicholson Maggiano's Little Italy at Willow Bend

    Recipe #365146

    "According to "Ye Marland Chronicle" written for the Baltimore Sunday Sun in 1933, the Maryland crab was the main reason for Captain John Smith's visit to Chesapeake Bay in 1607. Crab bakes were first eaten by Lord Baltimore in 1634. The Imperial Crab was created in honor of Queen Herietta Marie." - Seafood Marketing Authority, Division of Marketing Development, Department of Economic and Community Development 2525 Riva Road, Annapolis, MD 21401

    Recipe #374026

    Almost reminds me of dinners in Sicily

    Recipe #338770

    From Gooseberry Patch, Christmas #5, page 76

    Recipe #374371

    1 Reviews |  By Engelis

    havent tried but looks good

    Recipe #338981

    2 Reviews |  By Engelis

    passed down to me from my grandma NOTE - 3 cups frozen corn maybe substituted for fresh.

    Recipe #373992

    From All For You magazine - Sept 2009 The beauty of the ckaes is that their centers stay much softer than the outer layer. To avoid losing their molten interiors, be sure to not overbake them. If that happens, you can still eat them, but the centers will be firm instead of soft. If you are neverous about inverting the cakes, don't do it. You can serve them in their ramekins. - You can prepare the cakes up to a day in advance. Make the batter, spoon it into ramekins, cover each with foil and refrigerate. When you're ready to serve, remove foil and bake cakes for 14 minutes. - Add fruit. You can serve with fresh strawberries, raspberries, cherries or a combo. A simple fruit sauce can be serve (blending a handful of berries agalong with a couple of tablespoons sugar and teaspoon of lemon juice in a blender / food processor, then straining the liquid through a sieve before using. - Serve with whipped cream. Spruce up the whipped cream with few teaspoons of honey or dash amaretto, creme de methe or another favourite liqueur.

    Recipe #400947

    1 Reviews |  By Engelis

    A great dip to snack on while preparing Thanksgiving Dinner

    Recipe #338774

    3 Reviews |  By Engelis

    Given to Mum by a friend who grew up in Spain

    Recipe #371402

    Recipe #338898

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