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    11 Recipes

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    As I went to prepare our dressing for our Thanksgiving bird, I realized I hadn't given much thought to the meal. In desperation I went looking for something to stuff the bird with and came up with this combo. Very tasty, very peppery, very festive!

    Recipe #402649

    This recipe was concocted from a base of an old Sicilian recipe, then morphed into something that used what I had on hand. And a great way to use those nefarious, too soft, canned carrots that we all wish we would have frozen instead! It was a hit with the teens and quite flavorful. From my kitchen to yours. Buon appetito!

    Recipe #348065

    A yeast bread that uses thick rolled oats, bananas and rice flour. Heavy, sweet, and great with peanut butter or tahini. Sliced warm, this loaf makes a great breakfast loaf!

    Recipe #273076

    This is a dish that my Scots/Irish grandmother would prepare. Easy on the budget, easy on the cook, stick to your ribs, family pleaser that uses only one very large skillet or dutch oven. It calls for whole all natural ingredients and is ridiculously off the politically correct eating charts! Not for those on a low fat, low carb, low cal, low anything diet. True comfort food! I purchase the sausages from Whole Foods. If you don't want to go to that expense, or you don't have a Whole Foods Market near you, substitute your favorite breakfast sausage. Great St Patrick's Day fare!!!

    Recipe #270618

    This recipe is great for just about anything you want to fill or top. Use it over rice, serve it in Pita's with Feta Cheese, fill pastry shells, or even have it on toast! It is very flavorful and has an Indian Flair to it.

    Recipe #101018

    This recipe came to me in one of my "I need to mix my salty food with my sweet food" moments. Everyone who has tried it says theses are the best brussels sprouts they have ever eaten, do you have any more?

    Recipe #100701

    The sweet/hot flavor of this Chutney compliments fish, chicken, and vegies. The idea came from the Santa Fe Cooking School. It makes a wonderful light dressing for salads as well.

    Recipe #99460

    Chocolate and Espresso, a natural combination (for me anyway). I came across the basic recipe in Famous Dave's Backroads Cookbook. It is wonderful, rich, and very sinful.

    Recipe #98838

    This very active starter does not taste fruity when baked. It does give the starter a very pleasant, clean sweet/sour aroma. Use it as you would any sourdough starter. If you don't plan to use it as soon as it is ready, store in a crock or glass jar in the fridge for up to 7 days. Always replenish after a week in the fridge.

    Recipe #96443

    True Seafood lover's comfort food! Brings back childhood memories of Bodega Bay and buckets of steaming fresh stew! Serve with crusty french bread, sour dough is the most authentic, and plenty of napkins. Maybe even pass bibs around.

    Recipe #96175

    We love Chili, we love Chocolate, we love Icelandic Lamb! My son, Bryan, came up with this recipe and we all love it! If you can get ground Icelandic lamb, use that, if not, any old ground lamb'll do. Go for it - try it yourself.

    Recipe #96173

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