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    63 Recipes

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    This is a great alterative to the traditional red sangria. Great to make up in large batches for summer parties.

    Recipe #481545

    Recipe from the 'California Cookbook'. I have made this dozens of times and it always get rave reviews.

    Recipe #481492

    I'm in love with Bobby Flay right now. We went to Mesa Grill in Vegas a few weeks ago and OMG! Everything was spectacular. I haven't tried this soup yet but I will as soon as the weather gets a little cooler here. I'm posting here so I don't lose the recipe.

    Recipe #141271

    Another recipe from Bobby Flay. This is a wonderful salad. Serve it with Mesa Grill's Pumpkin Soup With Mexican Cinnamon Creme Fraiche for a fantastic fall meal.

    Recipe #141270

    This is so-o-o good. We don't eat potatoes very often, bu this is worth going off the diet for. Try serving with a nice prime rib roast. Another favorite from Bobby Flay.

    Recipe #141269

    This is another great marinade from Julia Child's The Way to Cook. I use this for rack of lamb, lamp chops, lamb kabobs and also for roast pork loin. The pan drippings from the roast when using this marinade make the basis for fantastic gravy. Roast Pork Loin with this marinade has become the standard Christmas Dinner in our house ever since I found this recipe about 15 years ago.

    Recipe #139226

    Easy, yet really elegant and so tasty. This has got to be one of the most wonderful cakes I have ever eaten. I got this recipe from a Christian Brothers & Blue Diamond Almond ad in a magazine back in the late 70's. It is still a favorite and people always ask for the recipe.

    Recipe #139145

    This is a great dish to serve on a cold winter night. The recipe calls for green lentils, but you can use any kind of lentil you prefer. Serve this with a crisp salad and some crusty french bread for a fantastic meal, fit for company. Modified from a recipe I this from the BV Wine Society probably 10 years ago.

    Recipe #139143

    Adapted from a Whole Foods Market recipe. These are hearty bisquits that go well with soups and stews. These are lower fat than the original, but they still taste best if you use real butter not margarine.

    Recipe #139128

    Another great recipe from Trefethen Vinyards in Napa Valley. Their suggestion is to have these with some blue cheese and fresh pear slices. They do go wonderfully together! I sometimes spread the blue cheese on a pear slice and top with the walnut for a great appetizer.

    Recipe #139127

    This recipe came from a little pamphlet with cookie recipes that a neighbor gave to me when I was about 12. My family always has this at Christmas, along with the Russian Tea Cookies and Frittula. It's an old recipe calling for shortening, and that's the way we still make it. The recipe calls for making your own apricot filling, but when time is short you can substitute prepared apricot preserves.

    Recipe #139126

    Easy version of the Thanksgiving classic. The addition of cinnamon and star anise gives this relish a bit of excitement. This can be made up to a week ahead. From Whole Foods Market Holiday Recipes, 04. If not using the ruby port, increase water to 1 cup.

    Recipe #139125

    This recipe comes from Trefethen vineyards. I addition to grapes, they grow walnuts on their land in the Napa Valley. I was lucky enough last year to receive a gift bag of their walnuts and it included this recipe. Yummy use of walnuts. Great on toasted baguettes!

    Recipe #139124

    Posting this so I don't lose it. Real similar to all the other's out here on Zaar, but I like this one a bit better. Got this from my sister. Cook time includes time to let dressing sit.

    Recipe #139123

    This is a fried pastry that my Croatian relatives make for special occasions. My grandmother, then my mother only made them for Christmas, but I have had them at weddings and other special family events at some of my cousins' homes. This recipe uses raisins, but some people use dates, prunes or other dried fruit. When I was young, my mom made these on Christmas Eve, and everyone got to help. After we grew up, she switched and would make them on Christmas day after church. That way we would all still be able to pitch in to help AND most some while they were still hot.

    Recipe #139122

    These cookies are a "must-have" at Christmas with our family. My mom used to roll them into nice little crescent shapes but I usually roll them into balls. I posting here in order not to lose the's scribbled on a piece of scrap paper right now.

    Recipe #139119

    I got this recipe from a co-worker back in 1970. She brought this to a pot-luck, but didn't tell the men it was made with mayo for fear they wouldn't eat it. Well, it was a big hit and it still is! I've made modifications over the years, but it is still a really good and easy cake. I still haven't figured out a way to make the frosting without using real powdered sugar, tho.

    Recipe #139118

    I searched thru 3 pages of Sweet & Sour Meatball recipes to make sure this was unique and I think it is. I got this recipe from a lovely woman named Iola back in 1973. It is still a favorite and requested by friends and family alike. You can use your own meatball recipe, or if you're like me...I sometimes run out of time and I use frozen already prepared meatballs.

    Recipe #139117

    I know there are lots of Blender Hollandaise recipes out here on Zaar, but this one is bit different, in that it uses some mustard. Got this recipe out of an old Sunset Magazine cookbook calledSunset Hors d'oeuvres. It's easy, tasty and no would would ever guess that it came from a blender.

    Recipe #139116

    These muffins are loaded with essential vitamins, minerals and antioxidents, plus heart friendly monounsaturated fat from the almonds and canola oil. These freeze well up to a month. Microwave frozen muffins at High for 15 seconds. We like these especially since the recipe calls for whole wheat flour and oatmeal. Adaped from Cooking Light

    Recipe #139115

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