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    766 Recipes

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    5 Reviews |  By BecR

    Delicious! The best oatmeal cookies ever! Moist and chewy, and delicious--these cookies are everything an oatmeal cookie should be, and more! The raisins are plumped in Irish whiskey before adding to the batter, and there are plenty of nuts and just a hint of cinnamon in these yummy cookies. I hope you enjoy them as much as we do!

    Recipe #357715

    Serve these savory cheese scones warm, buttered or with cream cheese on them! They also make lovely little tea sandwiches, split them in half and fill with thinly sliced smoked turkey or ham.

    Recipe #357444

    Delicious baked apples in a spiced vintage port sauce! Replace the port with apple cider if you don't want the booze, but the alcohol bakes out anyway. Serve warm or chilled, plain or with cream: warm with vanilla ice cream is my favorite!!! :)

    Recipe #356802

    2 Reviews |  By BecR

    A wonderful autumn treat! Serve warm or chilled, plain or with whipped or sour cream, if desired.

    Recipe #356666

    2 Reviews |  By BecR

    Pan-seared jumbo sea scallops in a delectable bright lemon & tomato sauce! Serve with jacket potatoes or rice, sauteed asparagus spears (see my recipe #352997), and a crusty baguette for sopping up those delicious juices! May also be served as a starter.

    Recipe #356531

    A great tasting, new lite version of the old stand-by 'Cherry Cream Cheese Pie'. One of my family's favorites, makes a nice potluck dessert!

    Recipe #356265

    Hachis Parmentier is the classic French version of a cottage-shepherd's pie, and is the perfect use for leftover stew (see recipe #353712). Here's my sunny French Provencal riff on the classic. I've topped the casserole with creamy seasoned mashed potatoes that are scraped with a fork for good browning, slices of fresh sun ripened tomatoes, olives, a drizzle of extra-virgin olive oil and a sprinkling of grated Gruyere cheese and it's baked until hot golden and bubbling. I hope you enjoy! Serve the Hachis Parmentier piping hot from the oven with a fresh green salad, a crusty baguette, and a nice bottle or glass of burgundy or rose wine. Salut! Recipe serves 6, but may be halved or increased to suit.

    Recipe #355446

    1 Reviews |  By BecR

    Rich, savory stew of prime beef in red wine and cognac with traditional French herbs, pearl onions, garlic, mushrooms, bacon and dried orange: a French classic! A rustic country bread for mopping the juices, a tossed green salad, a platter of cheeses, and a nice bottle of red wine are all you need to round out this fabulous meal in true French style. Bon appetit! Adapted from Williams-Sonoma. Notes: Can be made in the crock-pot. I like to make this in advance, as it tastes better the second day. Occasionally I've reduced the marinade time to just an hour or two, and it still turns out fine. Freezes and reheats beautifully, and leftovers make a lovely shepherd's pie see my recipe #355446 #355446.

    Recipe #353712

    1 Reviews |  By BecR

    Strawberries and cream trifle is a lovely traditional English spring or summertime dessert of luscious fresh strawberries nestled amongst layers of sponge cake, sherry laced preserves, and fresh whipped cream arranged in a pretty glass trifle dish. If desired, add a layer of freshly prepared custard sauce recipe #286831. Delicious! A beautiful addition to the dessert table, or for a ladies luncheon or Afternoon Tea.

    Recipe #353522

    1 Reviews |  By BecR

    Delicate floral notes enhance this blushing mimosa cocktail! Lovely addition to a special occasion holiday breakfast/brunch.

    Recipe #353067

    2 Reviews |  By BecR

    It's amazing how something so simple can be so good! Fresh asparagus spears sauteed in extra virgin olive oil with garlic, lemon thyme, Dijon mustard, and fresh lemon. Delicious! I will never go back to plain old steamed asparagus. Serve either hot, cold, or at room temperature. This is a great make-ahead dish.

    Recipe #352997

    2 Reviews |  By BecR

    A romantic & delectable dinner for two! Serve vineyard-style with a crusty baguette for mopping the juices--you may want to double the sauce, it's so good. May be frozen, at the stuffed stage, which makes this a great make-ahead dish. I usually keep several on hand in the freezer. Note: You could easily sub cream cheese, feta or chevre cheese for the boursin, and add your own favorite fresh or dry herbs.

    Recipe #352987

    This is a superb ham and cheese French bistro sandwich slathered in a delightful Bechamel-Soubise cheese sauce that's spiked with pastis, and baked to golden perfection! For a "Croque Madame" variation, serve with a fried or poached egg on top (the egg resembles a ladies hat). Serve hot, garnished with a thyme sprig and a tart little Cornichon pickle on the side, and a drizzle of my violet mustard recipe #400926. Heavenly! Inspired by the Croque Monsieurs served at the famous Tartine's Bakery & Cafe located in San Francisco, California.

    Recipe #352897

    1 Reviews |  By BecR

    Sophisticated lemon cream makes these simple scrambled eggs dinner table table-worthy. Lovely for a holiday breakfast/brunch, served with bubbly and mimosas. Enjoy! Be sure to use wild smoked salmon, preferably from Alaska. Wild salmon is sustainable, healthful and delicious. From Bon Appetit.

    Recipe #352881

    Creamy avocado and tart grapefruit come together in this delicious salad---a perfect combination of textures and tastes! This California salad makes a refreshing first course.

    Recipe #352679

    This is such a delicious simple, refreshing and thirst quenching summertime (or anytime) beverage! Requires only three ingredients: apricot nectar, sparkling lemonade (such as 7-up), and fresh squeezed lemon juice. Add ice if you like. I sometimes add a splash of white rum or vodka to mine. Hope you enjoy!

    Recipe #352402

    1 Reviews |  By BecR

    A perfectly decadent treat for Valentine's Day, or any romantic occasion!

    Recipe #351820

    Snowball Cocktail with lemon, lime, sparkling lemonade and recipe #351422!

    Recipe #351501

    1 Reviews |  By BecR

    Rich, thick and creamy homemade egg liqueur! Advocaat is traditionally served in a wide brimmed cocktail glass with whipped cream and a dusting of cocoa powder, and eaten with a spoon. It is also served as an aperitif or digestif. The best known cocktail using Advocaat is the popular Snowball recipe #351501, and also the Bombardino recipe #467186 which is a popular apres-ski coffee beverage in the Italian Alps. Advocaat is also used as a topping for waffles, and as an ingredient for several desserts such as pastries and ice cream. Delicious!

    Recipe #351422

    1 Reviews |  By BecR

    A soothing blend of fresh ginger and lemon with honey. Serve hot.

    Recipe #351019

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