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    11 Recipes

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    You will need two 10 ounce packages of fresh spinach to serve 4 persons (do not use frozen spinach).

    Recipe #17699

    This recipe is among my 5 stars for having made it time and time again with unanimous praises from my guests.

    Recipe #110999

    I love mussels, have eaten them in several restaurants in different states and countries. I would like to share this particular recipe because after many attempts, this is one I believe to be closer to those I preferred.

    Recipe #85854

    This is an authentic recipe from the north of Italy. I made it for several friends who had this dish in Italy and top Italian restaurants in Montreal and enjoyed it very much.

    Recipe #30207

    An original recipe taken from the Paul Martin cookbook and translated into English by me.

    Recipe #14089

    Origin: Italian Cookbook by Region (Italy). This colorful dish is served cold with "hors- d'oeuvres" and hot with roast or grilled chicken , lamb or pork This really tastes like candy.

    Recipe #72400

    This recipe was written in French only and translates from the Paul Martin Cook Book and translated in English in my own words but not textually.

    Recipe #11173

    The tenderness of the pork loin and the richness and velvety of the sauce served with asparagus or roasted cauliflower bouquet makes it a treat. From The Quebec Culinary Institute.

    Recipe #27701

    This recipe is appreciated by most because it's so different than most. The exotic taste surprises many, and the mixture of honey, orange and spices makes it a real delight. This is the result of my many experiments.

    Recipe #17090

    We were on a vacation with the administrative chef of Quebec's famous Chateau Frontenac and upon returning to the chalet, he made this recipe to which I assisted and helped cutting the vegetables. It tasted very good and to my surprise it had kept its original colour (rosy and tender). I have been making it ever since (that was 15 years ago).

    Recipe #30922

    An authentic recipe from northern Italy which made the delight of everyone I served it to.

    Recipe #30076

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