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This fruited Italian holiday yeast bread has been a favorite of my family as long as I can remember. I learned to make it from my grandfather, whose mother made this for him as a child in Sicily.
A perfect pesto sauce to enhance "Pasta con Burro" or pasta with butter or delightful on ravioli and tortellini! This recipe was given to me by my Italian grandmother brought over from Tuscany.
Traditional French Toast with the warm flavor of the Kahlua liquour.
A light French treatment of a dinner favorite.
A light fluffy seafood quiche that's a delight at any pot luck or served as a main dish for a holiday brunch. Provided by my good friend, Ezmee!
Seedless preserves, Dijon mustard, and a touch of vinegar then mixed into your favorite store-bought barbecue sauce to make a tangy glaze for Raspberry-Barbecue Chicken. Squash and Zucchini
A tangy sauce for a creole based chicken barbecue.
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