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    9 Recipes

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    A tropical bread pudding that is just delicious. Made it for mother's day as part of a Hawaiian theme, and my family loves it. Even my husband who doesn't care for traditional bread pudding asks for a double batch so we can have leftovers. I have a hard time finding the pineapple-coconut nectar sometimes, but I find any tropical nectar will work.

    Recipe #484795

    This recipe is from an old Taste of Home. It is a rich, beautiful tomato soup,and is always best made with homegrown romas. I have cut the butter in half from the original recipe, if you can believe it. I have also tried making this with half-and-half instead of cream, but you really can taste the difference. I have made this wusing either vegetarian broth (for my sister) and homemade chicken stock, with equal success.

    Recipe #484794

    We really liked this recipe, its great to throw the marinade together in the morning and its a matter of minutes to cook and assemble when you get home. I think the venison is a great (and cheap, if you know a hunter) substitute for lamb, especially in recipes like this where the meat is lightly cooked. Cook too much, though, and you will get some tough meat.

    Recipe #477886

    I have scoured the web looking for different things to do with venison. So tired of all the chili and stew recipes! Not sure where this came from, but it was fantastic. My husband likes it better than chicken pot pie.

    Recipe #477880

    This recipe is from I love the lemon and dill flavors in the pot pie. Makes it taste much lighter and more fresh. This is also good with leftover chicken.

    Recipe #477859

    This is from Winning Recipes from Taste of Home. These are really delicious, light, fluffy crescents. They take a while with the double rise time, but it's really worth it. I tried once to make them ahead of time and freeze them (after the crescents were formed but before they had risen again.) They turned out fine, but not as light and fluffy as usual.

    Recipe #414110

    I got the inspiration for these sandwiches from an awards dinner I attended where roast beef sandwiches were served on bavarian pretzel buns. I loved the idea, but the dough was way too salty and dry. I wanted a more Auntie Anne's-type bun. So I fooled around a bit, and this is what I came up with. The mustard sauce amounts are estimated, I usually just eyeball it, taste and change. I made these sandwiches at our Christmas and New Year's parties, and now my brother-in-law thinks we should make these every week.

    Recipe #414109

    Use only tomatoes fresh from the garden for this recipe. The storebought tomatoes make it too watery. I love romas, but any variety will work. My mom won't eat canned tomato soup, but LOVES this recipe. I've also made it for my vegetarian sister using vegetable stock instead of chicken.

    Recipe #414104

    I got this idea from Culpeppers, a St. Louis restaurant. They have a garlic cream cheese spread that they use on their signature burger, which is delicious, but very fatty. They also used to have a portabello burger, but they have since taken it off the menu.

    Recipe #408450

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