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    93 Recipes

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    I love blue cheese and cranberries. This is DELICIOUS and I make it every Christmas. Got it from a "Diamond" ad in a 2002 magazine. (To say that the filling of this pie, that has blue cheese, tastes like "stuffing" is beyond me...)

    Recipe #369882

    This delicious tart recipe is from a 2000 magazine--can't figure which one though. I make it for Christmas and we love it.

    Recipe #369813

    In view of the baffling negative reviews I decided to make some clarifications. PLEASE, READ THIS BEFORE YOU START. (Caveat: if you are counting calories or don't like sweet, this is NOT for you.) I have made this recipe at least once a year for the last 5 years; it always comes out perfect. On the matter of the CONSISTENCY OF THE BAKED PUDDING: I let it cool down completely after baking and it gets pretty solid; remember: this is not a cake, but a pudding, it will NOT be “dry.” (Use a very large baking dish, for this is a very big pudding.) Also, I skip the bain-marie step and maybe this changes its consistency? About the BREAD: I use what the recipe specifies, one loaf of Pepperidge Farm Cinnamon-Swirl bread. I don’t remove the crusts and even use the ends. This is the link to the Pepperidge Farm web site: http://www.pepperidgefarm.com/ProductDetail.aspx?catID=745. On the PRALINE SAUCE: if you follow the instructions it will not come out runny, believe me.

    Recipe #368487

    This recipe is from "Delish" and it is truly delicious! So simple, you won't believe how good it taste!

    Recipe #368316

    I got this from Huntingblades.com. It is suggested for "older (read tougher) rabbits" but the one I used was not and it came out great. I had never eaten rabbit before and loved it. The meat is tender and it has a stronger taste than chicken. (I added spices to the recipe, because it seemed a bit blend to my taste. You can also add peas--fresh or frozen--half hour before ready.)

    Recipe #368285

    Sts. Peter and John are two big parties we have in Brazil on July, especially in the country side. We commemorate by gathering by large bonfires, eating popcorn, cakes, sweet potatoes (quite different from Americans'), among other things, singing and dancing. One tradition is that girls of marrying age will learn who they will marry by following certain procedures the night before St. Peter's Feast (who is a matchmaker Saint in Brazil). Some frustrated girls go so far as to hang the saint's image upside-down inside a well, punishment for faling to find them a husband; he stays there until he performs his duty... Another tradition is to pack a small token and put it in the cake batter before baking; the girl who gets it is the next one to marry. Folclore apart, I love this cake and tried it in the US successfully.

    Recipe #368146

    "Prestigio" (pronounced "prescheejioo") is a Brazilian candy bar I used to eat when a child. This cake although it does not have the candy bar in it, mimics its color and a bit of the flavor. Hope you'll enjoy it!

    Recipe #368142

    I love liver pate. Here is a recipe using it from the Underwood web site. I used cubbed steaks though, because it was what I had, and it turned out delicious.

    Recipe #368072

    Now, my favorite, the pudding to be eaten with the Standing Rib Roast! This is absolutely delicious. Even my husband loved it!

    Recipe #367857

    The PERFECT complement for Standing Rib Roast (chef Anne Willan). This is so delicious, and taste as good with the meat as with the potatoes. PS: I like to use more (bottled) horseradish.

    Recipe #367855

    This goes (wonderfuly) with the "Standing Rib Roast" (chef Anne Willan).

    Recipe #367852

    I got this from the Martha Stewart web site. It is amazingly delicious! Be sure to check the recipes for Roasted Potatoes, Yorkshire Pudding and the Horseradish Sauce.

    Recipe #367851

    Another good recipe from the Deaf Smith Cookbook. Simple, quick, and tastes really good. Enjoy! (PS: I normally use 2 eggs.)

    Recipe #367771

    This is one of my favorite bread recipes! No kneeding, by the way.

    Recipe #367716

    This is a delicious dish, simple and juicy. If you are looking for a dish with suttle, mild flavors, but still tasty, this is it. I particularly am not always in the mood for lots of spice...

    Recipe #367319

    I love blue cheese and this is delicious!

    Recipe #367261

    I got this from a book years ago--can't remember which one, sorry. It is DELICIOUS. One of the suggestions is to serve smaller squashes with roast turkey.

    Recipe #367259

    OK, this recipe is from Brazil, but it's not what I would call "typical"--sorry... But it is delicious and easy to make. You can use any kind of rice you like, by the way. And as we say in Portuguese: "Bom apetite!"

    Recipe #367249

    One of my favorite dishes is called "Frango ao Molho Pardo" in Brazil You Americans will cringe when you read that the "brown sauce" of the title is made with fresh blood (yup) from the chicken that has been mixed with vinegar! If you ever go to Brazil do try it! I guess I got used to eating it, because I was a child and had no idea what was in it. Now this is just a fake version of it. The required beer is actually "cerveja preta" (Malzbier is my favorite). I thnk the similar in the US would be what you call "imperial stout"; since I'm not a beer "connaisseuse" and can't buy my beloved Malzbier, I just use whatever beer my husband puts in the refrigerator!

    Recipe #367232

    For those moments when you don't feel like peeling potatoes... It is really good and does NOT taste like instant potatoes!

    Recipe #367225

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