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    69 Recipes

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    My daughter has been craving Moe's Queso, so we came up with this recipe. It definitely satisfied the craving, and came pretty close to the real thing.

    Recipe #514291

    This was a delicious salad! I made it to take advantage of the ripe blackberries that were in season. I wish I had taken better notes as I was cooking, but this is what I remember (it was too good not to save at least an approximation here):

    Recipe #513285

    A 1663 recipe is quoted in The Margaret Rudkin Pepperidge Farm Cookbook. "To Make Fine Pies after the French Fashion: Take a pound and half of Veal, two pound suet, two pound of great Raisins -- stoned, half a pund of Prunes, as much of Currans, six dates, two Nutmegs, a spoonful of Pepper, an ounce of Sugar, an ounce of Carowayes, a Saucer of Verjuyce, and as much Rosewater, this will make three fair Pies, with two quarts flour, three yolks of Eggs, and half a pound of Butter." In the old tradition, I used what I had and I am recording it so I can duplicate it another time. I am considering it a work in progress.It was great served with eggnog cream.

    Recipe #513284

    This is fantastic with Triscuit Triangular Wafers.Thank you to Recipe #95208 for inspiring this shrimp and edamame combinanation.

    Recipe #513283

    These delicious muffins are served at the Lion House in Salt Lake City, and the recipe is from the Lion House Recipes Lite Cookbook.

    Recipe #487357

    In her "Home Cooking", Laurie quotes "English Bread and Yeast Cookery" by Elizabeth David. It says "It's really a question of arranging matters so that the dough suits your time table rather than the other way around. The preparation time indicates actual hands on. Raising is not included.

    Recipe #487356

    In the first year of our marriage we were starving students. One day we remembered we had agreed to attend a potluck picnic being given by a lady at church. All we had in the house was a cucumber and this is what I came up with. Everyone really loved it. Thank goodness.

    Recipe #487355

    1 Reviews |  By CTRmom

    Serve with salsa, green onions, shredded lettuce, and diced tomatoes.

    Recipe #487354

    We loved this buttery, flavorful sauce and it makes the fish so pretty, too. (I saw something like this on Irish Food Trails some time ago and have recreated it as closely as I could recall. The measurements are all estimated.)

    Recipe #487353

    Try this unusual and healthy salad for lunch or dinner. My husband and teenage daughters love it. The inspiration for this salad was Recipe #95208. I started there and used what I had in the fridge. The recipe morphed into this yummy combination. I garnished the salad with the cheese and pilaf and served it on a bed of iceberg. This was fantastic with Triscuit trianglular wafers.

    Recipe #485069

    This goes together quickly and is delish!

    Recipe #454695

    We love love this salad. It is sooo good.

    Recipe #454694

    We love these Parmesan croutons on Caesar Salad or Chicken Caesar Salad. I usually make Caesar Salad when I have bits of bread that need to be used up in the house, like the heels. It is a delicious transformation for them. And these croutons go together really fast in a skillet.

    Recipe #454679

    I serve this delicious salad arranged on individual plates or in a large rectangular serving dish with the individual ingredients arranged in artful rows atop the lettuce. It will make as much as you want. The time excludes marinating.

    Recipe #454668

    2 Reviews |  By CTRmom

    I was thrilled to find one of my favorite recipes from Whole Foods in the Fort Lauderdale Sun Sentinel online. I think its awfully close to the original which I love. It is such a healthy, refreshing salad, and a light alternative to coleslaw. Make sure to use fresh, crisp cabbage and don't toss with the dressing until right before serving. (Got any suggestions to make it just like my Whole Foods favorite?)

    Recipe #452816

    A beautiful presentation. A beautiful pairing. I combined several recipes to come up with this for our Easter dinner this year. It was really good, but I am sure you all can help me tweak this recipe until it is just right.

    Recipe #419252

    Wow. My husband's aunt gave me this recipe at a bridal shower. Why did I wait 20 years to make it? The flavor is better if you can wait a day or two to eat this.

    Recipe #419240

    Buying live mussels at the grocery store is a great way to make sure you have fresh seafood! This is simple gourmet meal that comes together quickly. Use the empty half of the shells like a spoon to scoop up some sauce and remove the mussel from the other side. Make sure there is plenty of French bread to sop up the extra sauce.

    Recipe #419236

    Easy, elegant, and amazing! There are a lot of mousse recipes out there, but this one is authentic without being difficult to make. And it will tasted exactly like your favorite chocolate, because that is what you use to make it! The first time I made mousse, my family was not impressed with the "dark chocolate" flavor of the semi-sweet chocolate it called for. I thought, "Mousse should taste like the most amazing chocolate you know." So I decided to use our favorite chocolate from then on. (For us, it is Dove.) It would be fun to try this recipe with some of the gourmet chocolate bars that are flooding the stores right now. 75% cocoa solids with orange rind and cacao nibs, anyone?

    Recipe #416152

    2 Reviews |  By CTRmom

    This is a super easy recipe that is very forgiving, one of our family standards. My husband makes it often without ever consulting the recipe and it always turns out well. My kids were excited to have this for dinner when they were little, and they still love it now that they are teenagers. These days, they even make it themselves!

    Recipe #413952

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