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    You are in: Home / Malriah's Public Recipes
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    101 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    1 Reviews |  By Malriah

    Another variation of of my Veggie Quesadillas using different veggies. Cook time includes the time to saute the veggies.

    Recipe #67858

    1 Reviews |  By Malriah

    Yummy bite size appetizers. People won't realize the are eating veggies. Can also be put into a casserole dish and baked for 35 minutes.

    Recipe #67181

    4 Reviews |  By Malriah

    Simple side that goes very well with all types of meat.

    Recipe #67106

    3 Reviews |  By Malriah

    This recipe is for the boyfriend, Dan. Whenever I ask him "what do you want for dinner?" He says "that one stuff you made that time" and I never know what recipe he is talking about. Now, when he says "That one stuff" I can just say okay and start cooking!

    Recipe #66196

    1 Reviews |  By Malriah

    Simple, satisfying and sweet!

    Recipe #65725

    1 Reviews |  By Malriah

    The days of ham, pineapple and green peppers are over! This pizza is yummier, better for you and sooo much prettier than anything else you will find from Dominos, Pizza Hut or your local pizza place! A tip: Allow your fruit to drain very well so as not to sweat alot later! Cook time includes refrigeration time.

    Recipe #65158

    2 Reviews |  By Malriah

    This cake is screaming "TRY ME!!" A Light and fluffy sponge cake soaked in Buttered Rum and frosted with a butterscotch pecan frosting. *Tip* If you do not have the cake flour a good substitute would be 1 cup all purpose flour minus 2 tablespoons mixed with 2 tablespoons cornstarch.

    Recipe #64551

    1 Reviews |  By Malriah

    Delicous little bite-sized rolls of appetizer heaven! Golden, savory, flaky pastries stuffed with a warm, cheesey, gooey filling of crab, asparagus and tomatoes. For submission in the Ready, Set, Cook #4 contest. Prep time includes refrigeration time for pastry dough.

    Recipe #64065

    3 Reviews |  By Malriah

    Vegetable Lasagana with a Mediterranean flair to it. Inspired by Barb Gertz's Veggie Lasagna with Bechemel. (check it out, it is AWESOME)

    Recipe #59499

    9 Reviews |  By Malriah

    A delicious spring-time soup to help chase away the winter doldrums.

    Recipe #54516

    2 Reviews |  By Malriah

    A decadant single serving desert. The contrasting white sauce on chocolate cake makes for a very pretty presentation. I have had this dessert at Commander's Palace and it is divine!

    Recipe #54177

    7 Reviews |  By Malriah

    I am not sure who Gigi is but she sure caught my eye with this recipe! Cook time is refrigeration time.

    Recipe #54167

    A great variation for those "mini chickens" From Latin Flavors on the Grill by Douglas Rodriquez. Prep time includes marinating time

    Recipe #54165

    3 Reviews |  By Malriah

    Elegant and romantic dinner for two. From Shelter Harbor Inn - Westerly, RI.

    Recipe #54164

    1 Reviews |  By Malriah

    A fresh and satisfying appetizer. Also good with crostini. Cook time includes refrigeration time. From Bon Appetit magazine.

    Recipe #54163

    5 Reviews |  By Malriah

    Hold the mayo, please! :o) Original recipe created by Chef John Folse.

    Recipe #53927

    2 Reviews |  By Malriah

    A different variation to traditional stuffed shells.

    Recipe #53915

    4 Reviews |  By Malriah

    True comfort food for any Southerner. This recipe is the closest I have come to my Maw-Maw's recipe. From FoodTV.com.

    Recipe #53734

    2 Reviews |  By Malriah

    This is a "stuffed" savory bread pudding that's perfect for a Sunday brunch. Rather than just jumble everything together, you do it in three layers -- bottom layer of dried or stale French bread, a layer of spinach, tasso and cheese, and more bread on top. It's easy to prepare the day before, so all you have to do on Sunday morning is pop it in the oven. Recipe by Chef Chuck Taggert.

    Recipe #53647

    3 Reviews |  By Malriah

    For some, Jazz Fest can be a religious experience. For locals, it is a yearly pilgrimige and for myself, Sweet Potato Pone is the holy grail. I am still working on the crunchy, crumbly "crust" but this recipe for the filling is the closest I have come to the real deal. If you are ever in the neighborhood of New Orleans during late April or early May, stop by Jazz Fest and try out the Pone. It will be in the same vendor tent as the Greenbean Artichoke Casserole. Or you could just try mine! Cook time includes the time to bake the Sweet Potatoes.

    Recipe #53639

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