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    190 Recipes

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    1 Reviews |  By MsPia

    I perfectly remember the first time Judy made this recipe. She was so exited. She loved it.

    Recipe #302435

    1 Reviews |  By MsPia

    Another one of Judy's recipes. I haven't try this one yet.

    Recipe #302432

    2 Reviews |  By MsPia

    I use to sell this chili at an outdoor market. I served it in bread bowls. It was a hit. The recipe is from a great cookbook called "Beat This" by Ann Hodgmann.

    Recipe #302306

    Recipe #300765

    2 Reviews |  By MsPia

    Linguine with Clams and Arugula

    Recipe #300763

    Osso Buco with Mushroom Sauce. Delicious served over couscous.

    Recipe #300712

    1 Reviews |  By MsPia

    Prosciutto Wrapped Scampi. Preparation time includes 1 hour marinade.

    Recipe #300709

    1 Reviews |  By MsPia

    Adapted from "Girlfriend Getaways" magazine. It calls for 1 Tbs of horseradish and 1Tbs of "Atomic Horseradish", available at

    Recipe #300536

    1 Reviews |  By MsPia

    Adapted from Ina Garten. Barefoot Contessa (House Beautiful)

    Recipe #300460

    Adapted from Chef Paul Prudhomme. You can substitute the seasoning mix with "Chef Paul Prudhomme's Poultry Magic®"

    Recipe #300457

    1 Reviews |  By MsPia

    Courtesy of Chef paul Prudhomme. You can substitute the Poultry magic for a mix of Garlic Powder and Tabasco (to your taste)

    Recipe #300456

    From Cooking Light. I have to admit that I used a frozen pie crust (I did NOT pre-bake it) and also made a full fat version of this recipe, using heavy cream and 2 whole eggs. I would recommend to cut the asparagus instead of using them whole and if you have fresh tarragon...go for it.

    Recipe #300005

    We had this recipe as a side dish for grilled meat, instead of over rice. The original recipe says it serves 4 people, I guess they forgot to mention that those 4 people were GIANTS. I change the servings to 6-8 because it does make a lot.

    Recipe #290572

    2 Reviews |  By MsPia

    Spaghetti with Chicken, Sausage, and Pepper Sauce

    Recipe #289894

    1 Reviews |  By MsPia

    Penne with Gorgonzola Cheese and Tomatoes

    Recipe #289795

    1 Reviews |  By MsPia

    Olive, Rosemary and Onion Focaccia

    Recipe #289792

    1 Reviews |  By MsPia

    Risotto with Artichoke Hearts, Prosciutto, and Red Bell Pepper

    Recipe #289791

    2 Reviews |  By MsPia

    I got this recipe from a box of Bouillon cubes from Argentina. My daughter and I loved it. We ate it as a side dish for milanesas. I hope you will enjoy it as much as we did.

    Recipe #289756

    3 Reviews |  By MsPia

    Adapted from "Cooking for 2" magazine. Very simple and delicious.

    Recipe #285308

    I got this recipe from my latest Cooking light magazine. I absolutely LOVE IT. I'm posting the original recipe, but I did make 2 changes. I normally like rare meat, so when I cooked it in a Dutch oven for 2 hours as the recipe recommended, I guess I cooked it to low (didn't want to overcook)and it was not really tender, so...I finish it up the next day in the crock pot. Then it was great! So, next time I will just cook it in the crock pot for 6-8 hours. The second change was: GARLIC. The recipe call for 4 cloves minced. I used a whole head of garlic, but I left the cloves whole, I do not mince them, so it gives a lot of flavor but does not overpower the dish at all. The garlic cloves cooked on the meat juice were wonderful, you could spread them on bread like butter. I had this dish with roasted potatoes one day and with homemade egg noodles another day. I liked it with the noodles much better. Spaetzle or ñoquis would be another great choice.

    Recipe #277200

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