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    467 Recipes

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    Here's another treat my guy, Bunneh, adores. When I open the container near him, he goes ballistic. I mean CRAZY. It takes a bit of effort to keep him from forcefully nosing his way into the whole batch!

    Recipe #410860

    Leftover chicken is incredibly versatile. There are so many flavor combinations that chicken can be integrated into, so if you have leftovers, you should be able to figure out a way to reuse it. Be creative – let your imagination guide you. Most likely, you have a spice rack full of flavors that are just waiting to be introduced to that chicken.

    Recipe #239863

    This dish is something my husband has been making for a long time but only waited until now, many years into our marriage, to make for me. Fast and delicious served with steamed or fried rice, last night we added Recipe #146178 for a decadent feast!

    Recipe #299934

    I haven't tried these yet; I'm not big on sweets, but they looked good for when I do get that occasional craving.

    Recipe #155383

    We just polished off a couple of bowls of this treasure inspired by the insane Alton Brown and are laying here all slothful and stuff. Ok, it wasn’t exactly “inspired” by's his recipe with a couple of molestations by me. I've omitted his inclusion of apple cider as I didn't like what it did to the flavor (way too sweet) and increased the broths. The combination of gruyere and Emmenthaler cheeses works far better, in my estimation, than the commonly seen solo gruyere. And no optional splash of cognac for us -- though if you were to add it, I’m relatively sure you’d be safe from my wrath. But I think the secret here lies in the way the onions are cooked...until they submit and obey.

    Recipe #147694

    A pretty darned good rendition created by my husband. Slightly spicy, but not too much for us lightweights.

    Recipe #150411

    Lacy, savory, funnel-cake-like squiggles, made with the mild Swiss cheese known as Appenzeller, are unbelievably light because of the carbonation of the beer in the batter. They are wonderful when hot – and they’re still amazing at room temperature or even a few days later if you can keep them around that long. ;o) You'll need a 12-oz plastic squeeze bottle with a 1/16-inch hole in tip and a deep-fat thermometer. Courtesy Gourmet mag. *** NOTE: You can sub Emmenthaler Swiss. for the Appenzeller.

    Recipe #223856

    Feed yer addiction. Adjust the sugar to your preference. Serves 1.

    Recipe #190756

    Excellent with a variety of fish. Prep time includes 30-minute chilling.

    Recipe #136195

    Serve with a crusty bread. You could also chop up the artichokes and prosciutto before baking and serve as a bruschetta or dip. Some folks substitute 1/4 cup blue for 1/4 cup of the cream cheese. Rich! Decadent! Yum! Courtesy

    Recipe #331386

    WHAT? Asian garlic bread? Yup, you read right!

    Recipe #155182

    When asparagus is in season you simply must make this soup. The rather exotic, bitter-tasting asparagus pairs amazingly well with the fresh, clean flavor of cilantro. If you can’t find tamari, substitute low-sodium soy sauce. From The Real Food Daily Cookbook: Really Fresh, Really Good, Really Vegetarian.

    Recipe #211216

    Pepperidge Farm® Puff Pastry Sheets make the perfect crust for this savory tart that features asparagus, fontina cheese, prosciutto, and chopped thyme, baked until the pastry is golden and the cheese is melted. Unashamedly nabbed from

    Recipe #475380

    My husband brought his variation of this dish from the Netherlands and while I admit to loving garlic, I was a bit hesitant (before I tried it) about loving so MUCH garlic. As many of you know and I soon found out, the sharpness of raw garlic softens considerably into a sweet, creamy loveliness that can't be beat. I started eating this dish with a tiny smidgen of garlic with each bite of chicken and I've since graduated to about 1 clove per bite. Make sure everyone you plan to meet in the next three days also eats it or you could be jailed for assault with a deadly breath.

    Recipe #108322

    Time estimates include standing for 1 hour (not *you*.... the soup!) and chilling for 2. Recipe courtesy of the California Avocado Commission.

    Recipe #257802

    These are each served open-faced on a single piece of toasted bread, but you can certainly double up there. I’m seriously considering doing these in the Cameron’s Smoker I just got… :o)

    Recipe #178401

    Loooooooooooove avocados, loooooooooooove stuffed schrooms.

    Recipe #203661

    This is a simple, refreshing raita for summer. It can be served with an Indian meal or alongside a grilled chicken/fish/meat and a selection of vegetables. Avocado for the raita should be on the firm side and not soggy.

    Recipe #216927

    Get ready for spring and summer with this lovely topping for gazpacho, other soup or dish of your choice. You can also combine with a salsa to serve with taco chips. Tip: A serrated knife works best for removing kernels from corn cob.

    Recipe #158884

    Recipe #223941

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