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    16 Recipes

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

    I am not a tomato soup fan but this is really great and very easy. The recipe is from Cafe Gondolier with some subtle changes.

    Recipe #155035

    From Family Circle Magazine. This is really easy and really good.

    Recipe #153749

    a South Pacific Favorite from Epicurious Magazine

    Recipe #130703

    This is heaven. I got it from a friend, who got it from a friend...needless to say kids and adults love it.

    Recipe #10136

    This was in the most recent Joy of Cooking. I now have to double the recipe as it is so addicting.

    Recipe #9818

    Just got this out of a magazine ("Simply Perfect Grilling") and served it last night. What a hit!

    Recipe #9806

    A very health conscious friend gave me this recipe but my more decadent family loves it as well.

    Recipe #9785

    If you have a garden with these wonderful flowers, you can have these inexpensive capers. By the way, the flowers and leaves can be used in salads. (cook time is for marinating)

    Recipe #9729

    Yes, it is very rich but allow yourself this guilty pleasure every so often. It is fantastic.

    Recipe #9513

    A delicious treat that goes well at dinner parties. Adapted from a Seattle Times newspaper food section.

    Recipe #9500

    A refreshing alternative to regular ice tea.

    Recipe #9499

    It takes a bit of time and effort but it is so well worth it. I generally roast the garlic and shallots the day before. That way it cuts some time of the days preparation. The recipe originated from the Joy of Cooking and I made a few changes. This is an excellent dish to serve with pasta.

    Recipe #9489

    I found this in an old cookbook. It is great on hot days.

    Recipe #9480

    A spicy, rich salsa with a bite. Everyone asks for this recipe at parties.

    Recipe #9402

    This is great with curry dishes or spicy barbequed meat.

    Recipe #9401

    My kids would never eat meat loaf until I started putting olives in it. Now they want it once a week.

    Recipe #9400

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