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    14 Recipes

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

    Bear with me here...I had these awesome garlic rolls a bunch of years ago...I had a craving and searched EVERYWHERE for a recipe...and...nada. So - I made one up. This is not exactly a scientific recipe. I kind of forgot to measure while I was cooking it. I added more of what I like and less of what I don't. Use your own best judgment. As long as you love garlic, you'll be fine. I use New York Style Pizza & Calzone Crust (# 325453) but any recipe with a denser kind of crust will work just fine Hope you LOVE 'em!!! PS-I use half butter and half olive oil and I love it with Romano Cheese too Prep time includes proof time.

    Recipe #325688

    This is a combination of 2 different recipes I found. This makes a little denser crust. It is also perfect for garlic rolls.... This is easiest to make in a mixer you mix it fairly wet. I wouldn't know how to do it in a bread machine, but I bet you could. Also, I occasionally add Parmesan Cheese, granulated garlic or Italian herbs in with the second half of the flour.

    Recipe #325453

    This basically basil mayonaise. It is, however MUCH better than your basic mayo! This is wonderful served with Recipe #310782

    Recipe #311023

    Lovely, light summer salad...a great combination of flavors with the grilled corn and the arugula. I serve this with Basil Aioli (recipe to follow) on the side. The salmon can be poached with the enclosed stock recipe or baked or grilled or whatever you like. I think poached is pretty and simple. I usually poach in a stock, so I enclosed the recipe, it isn't necessary to the recipe if you chose a different way.

    Recipe #310782

    Very light and tasty side dish to any mexican meal. Pefect for brunch - or anytime.

    Recipe #299409

    Combination of different recipes and just messin' around. You will never even notice there isn't meat. One satisfying chili.

    Recipe #296386

    Was used at our restaurant, cut down to make at home, still makes a TON! You can freeze it before using or freeze after you have added the meat - holds up well. Great on ribs, flank steak and chicken

    Recipe #296372

    Wonderful combination of a couple recipes. I like the veggies purred over Creamy Blue Cheese Polenta, but they are good whole, as well.

    Recipe #296368

    From Barbeque Bible, Sauces, Rubs and Marinades, well, most of it! Added a little here and there and this goes with any kind of meat and great with veggies. With a few little changes here and there can be used differently each time... Fresh herbs work well, but so do dried, freeze dried and the ones that come in those little tubes!! Use as marinade or basting sauce.. ***NOTE -I use 1/4c basil and cilentro together, you can also use oregano or dill or any combination of the 4 - just measure 1/4c total! (some tarragon or thyme added in would be good too - play with it!) Best fresh, so use with 2 hours of making.

    Recipe #296367

    Finally found the recipe for my old restaurant Bolognese. Is wonderful with fettucine, but also makes great lasagne. You can use all beef or pork or whatever you prefer. Note - the better stock you use, the better it will be!

    Recipe #276963

    So creamy and good. Twist on regular polenta made with Parmesan.

    Recipe #219141

    What's left of a Russian recipe from those old Time-Life books. My mom started making it years ago. I've continued the tradition by changing it even more! I like it with a bite and a little more saucy...

    Recipe #158961

    Tastes like a Greek style rice dish, that great lemony flavor. Cooking the rice in the butter first, adds so much more flavor.

    Recipe #139661

    Very rich and filling dip. Perfect with fresh French Bread or bagel chips. Great for parties and company. (can be frozen and re-heated)

    Recipe #138064

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