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    You are in: Home / Caroline Cooks's Public Recipes
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    175 Recipes

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    I've been making this wonderful pie for years. It's so easy and tasty. Everyone wonders what's in it. This pie can bake while you eat dinner and then, voila...hot apple pie for dessert. Yum! UPDATE: I've been asked if instant pudding mix is OK--yes! When the recipe was published there was no instant; tried the instant in it--works fine! LOL

    Recipe #100480

    I'm a real fan of Tilapia with so many ways to fix it. Here's another. Delicious! Excellent for those who do not like fish, but need the Omegas.

    Recipe #128901

    Like a slice of pudding. Very very moist and dense--in loaf form. Make a tasty dessert or mid-morning snack with a hot cup of tea.

    Recipe #130042

    Very flavorful. A different twist on the ol' deviled egg.

    Recipe #138136

    This has been my pinto bean recipe for the past many, many years. Tried and true! Time does not include soaking for dried beans.

    Recipe #183798

    If you like chunky spreads, this is a great way to use up left-over ham. Can use chicken, turkey, or tuna. Excellent for bread sandwiches, pita pockets or spread on crackers. Cook time= Chill time.

    Recipe #129533

    Lip-smackin'-good. Crock-pot-easy. Diner-pleaser. Nice presentation. Is there anything better? NAAAAAAAH. Caroline's note: Lots of people don't use Bay Leaf; however, it adds tremendously to this dish; just don't forget to take it out before serving.

    Recipe #114719

    From a copycat web site. Delicious! Can use imitation crabmeat.

    Recipe #133320

    A version of Baked Potato Soup to cut out some of the fat and calories. Comfort food and crock pot easy!

    Recipe #283271

    I concocted this easy, easy appetizer because I LOVE OLIVES! If you LOVE OLIVES, try this!

    Recipe #112936

    Ohhhh, so good, especially serves with Greek Lemon Potatoes from Zaar chefs. YUMMY! from Everyday FOODS magazine. Note: This is VERY LEMONY, adjust lemon ingredients to your preference.

    Recipe #181838

    Haven't made yet; posting to share and for safe-keeping. Sounds deliciously easy! From Florida's Natural orange juice booklet.

    Recipe #134147

    Easier and a lighter version of traditional Schnitzel. Credited to Maureen Clancy in Cooking Light magazine.

    Recipe #134152

    aka Un-tidy Josephs. Cooks a longer time; makes the sauce de-licious! This will freeze! UPDATE: I've reduced the amount of Worcestershire sauce due to reviewers' responses. Add more *originally 1/8 cup* if you like. :)

    Recipe #146372

    The best I've ever eaten; it's addictive. The Dressing is the key!...Repeat after me...Green Goddess, only! If you can't find it in the market, use Recipe #73913. This can be made ahead and served cold. Potluck? Take a copy of the recipe with you; they will want it!

    Recipe #100119

    Be sure the garlic powder is fresh; garlic powder turns bitter if kept too long. Freshly grated Parmesan Cheese is best as well. From William Sonoma's THE BREAD MACHINE cookbook.

    Recipe #132920

    Easy! a family and guest-pleaser. A better-than average-chocolate is a must! Try adding in-season sliced strawberries over bottom layer after spreading pudding filling! So yummy! Cooking time does not include refrigerated time. Note: Several reviewers have commented on glaze "setting up" fast. Best to assemble while cake layers are at room temp. Added 07.21.12 "Why is it called a pie?", and "Why the name 'Boston'?". Why "pie" instead of "cake?", probably because colonists baked cakes in pie tins as they did not own cake pans. As far as the name Boston Cream Pie, story began when a New York newspaper in 1855 published a recipe for a 'Pudding Pie Cake'. Recipe was similar to the Boston Cream Pie recipe of today except that it had a powdered sugar topping. In Boston, Harvey D. Parker opened a restaurant called Parker House Restaurant. On the menu was a 'Parker House Cake Pie", which has evolved into Boston Cream Pie. :)

    Recipe #118006

    Great anytime--morning, noon or night! Posted for ZWT3.

    Recipe #235036

    This is the best that (in over 50 years) I have EVER tasted. Please don't leave out the spices---makes the soup.

    Recipe #348436

    In the past, Robert DuVall owned a restaurant just outside Washington,DC in The Plains, VA, called The Rail Stop with excellent food and ambience! The crab cakes on the menu were from his Mom's recipe box. So very good...and the sauce below? Included as one that I use to compliment DuVall's crab cakes. I use fresh garlic chives from the garden in place of the chives AND the garlic. Will post photo when approved.Note: Time does not include refrigeration.

    Recipe #119650

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