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    129 Recipes

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    Originally from the Frugal Gourmet website and on my "to do". Placing here for safe keeping.

    Recipe #513532

    I've had this recipe for many years and I used to make it on a regular basis when I was a newly-wed and made it often for the kids when they were itty bitty. It is a great recipe and one well worth making from scratch. Due to a crazy work and life schedule, I weened off of making it but I'm placing it back on my repertoire. I originally got this recipe from an old foodnetwork show called "Chef DuJour" where a different chef was featured daily. This particular day, Lauren Groveman was the chef who presented this recipe.

    Recipe #513531

    Recipe #513448

    These are really very good restaurant quality Chiles Rellenos good enough to serve for company. They can be labor intensive, but if making ahead, it can be simplified and easily put together. Pares well with retried beans and rice.

    Recipe #513390

    Source for this recipe is from an old Country Inns of America Cookbook. For avocado lovers, this will be a delight. The dressing pares very well with the avocado. Note that there may be left-over dressing that can be used on other types of salads. In particular it goes well with a wedge salad. Note that the calories noted are for the full measure of the dressing which isn't used in one sitting, therefore it is incorrect.

    Recipe #513389

    Old fashioned, simple, on-hand ingredients and ever-so-yummy. An original Swans Down Self Rising Cake Flour back of the box recipe.

    Recipe #513351

    I've found some old recipes and I'm feeling quite nostalgic these days and want to "safe keep" tried and true recipes from years past that taste great and were well received. This particular recipe came from the back of the box of "Swans Down Self Rising Flour". I remember making this for the 1st time when I was 11 or 12 years old for my nieces baptism.

    Recipe #513350

    Tried and true and good as can be with your morning coffee. I've had this recipe forever and ever (probably from the early 70's). Not sure who the source is, but it looks like a clipping from the side of a paper package of some sort (I think from a cake pan my mother had bought).

    Recipe #513349

    Old, old recipe given to me by my Canadian cousin so very many years ago. I've been making this since I was teeny-weeny. It's an old-fashioned simple recipe, but ever so good.

    Recipe #513348

    I've had this recipe since I was a pre-teen. It's on a yellowed sheet of paper that is worn thin. The heading reads "Old World Breads Made Easy" - (Pillsbury, Around the World with Easy Recipes). I remember making it when I was a young teen (12 or 13) and though I hadn't mastered breads by any means, I remember it being very good. It was one of the first breads I made from scratch all by myself. I've been searching for this recipe for so, so many years and I just found it. I'm soooo happy! I plan to make it again!

    Recipe #513347

    Recipe #513055

    This fish recipe is one of my family's favorite. It's easy enough for a weeknight, but elegant enough to serve at a dinner party or special occasion. My hubbie who isn't a fish fan at all, does not turn his nose up when this dish is served, instead he rather enjoys it. Originally a Giada recipe.

    Recipe #513054

    Oooo-La-La! So creamy and decadently delicious. Tried and true Gale Gand recipe. She's a 'go-to' queen maven of desserts if you want perfection.

    Recipe #513053

    My husband who is a full blooded Armenian, swears that these have exact same flavor as the Armenian lahmajoun pizza bought at the Armenian shops in the area. This is a great compliment because I was trying to capture the same flavor. I haven't perfected their thin, soft dough yet, but instead I've given directions using store bought pizza dough. I am determined to perfect the "lahmajoun" dough at some point.

    Recipe #513052

    Here's one that's been on my "to do" list that seems good to serve to my honey for Valentines Day.

    Recipe #512120

    Out of necessity because I didn't have this sauce in the house nor did I want to go out to buy it, I searched and found gold on "about.com". This sauce picked up (Recipe #512000) a few notches and I can imagine that it would enhance many an Asian inspired dish. It's good on it's own served as a condiment over rice or noodles, etc.

    Recipe #512001

    This went over very well at my house. My family went goo-ga over it. I needed to use up some fresh pineapple I had in the house and my son was asking me to make a pineapple chicken he had at the mall. Therefore, after going over some recipes to inspire me I tweaked a couple of them and here's the result. Keeping it here for safe keeping too.

    Recipe #512000

    This salad is SO good and very refreshing. The dressing is fantastic!

    Recipe #511995

    This recipe is So YUM. Developed by foodnetwork chef Sunny Anderson from foodnetwork. I crave it often.

    Recipe #511925

    This is a recipe by Nathalie Dupree that is in one of her cookbooks "Comfortable Entertaining". Sounds easy and delectable. Placing it here for safe keeping and easy access.

    Recipe #511856

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