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    12 Recipes

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    Recipe #476360

    This is a decadent recipe, with classic French foundation. I am uncertain as to the source of this recipe, so if it is a direct copy of someone's, please forgive the unintended copy. This could be considered a "splurge" low-carb recipe, as it is high in fat. In keeping with the Medi Acute Phase / and low carb plans

    Recipe #417465

    I got this recipe from my sister in law 20+ years ago, and since then have used it exclusively. These bars are not goopy, and have a perfect balance of sweet and tart. The crust is almost like a shortbread and is so delicate. During lemon season I make almost a pan a day and they disappear as quickly as I make them. You will not be disappointed. I use my food processor to do the work; you can use a traditional hand operated pastry blender for the crust and your blender for the filling

    Recipe #277774

    I developed this recipe specifically with my childrens' palates in mind. As a child of a Louisiana native, I grew up with gumbo. We enjoyed so many varieties, but I remember as a child that sometimes they were "too hot", or there were "too many" ingredients in them for a child's palate. Andouille, shrimp, chicken and oysters in one soup may be OK for the adults, but it was simply too much for me and many of my cousins. This recipe serves as a good "base" for almost any gumbo. It is flavorful without a lot of heat, and can be adjusted in many ways.

    Recipe #254204

    I created this soup as a result of a pantry and freezer clean-out/organization. My family loved it, and not only had seconds, but also ate it for breakfast the next morning! I make it in my 7 quart Hawkins Futura Pressure Cooker, but this could also be made using conventional means, just use less water and cook longer. The use of the steak may seem unconventional, but it adds great flavor and texture. To extend the servings or change the texture, use additional broth, onion, barley, potatoes or any combination of these.

    Recipe #243215

    I hope you’ll enjoy the rich flavors of this brunch favorite. I have doubled, tripled this recipe for brunch gatherings. I serve it with my Raspberry Crumble Muffins, which adds a nice variety of color. The tartness of the raspberries is a great foil to the richness of this egg dish.

    Recipe #242311

    Enjoy the tender sweetness of a Raspberry Crumble Muffin. This delectable gems are studded with ravishing red raspberries and topped with a buttery sweet crumble topping.

    Recipe #242304

    This is a favorite "last minute" recipe, because most of these ingredients are usually in your pantry or refrigerator. It is very easily altered to meet individual tastes. Ideas: pumpkin pie spice instead of cinnamon, 2/3 cups chopped walnuts stirred into batter... It is a good recipe for cooking with a child.

    Recipe #227554

    This is delicious at a brunch, served with fresh fruit and an egg dish.

    Recipe #227553

    This is a sublime combination of high quality ingredients and beautiful presentation. Makes a very nice appetizer for 6 or possibly a light dinner for 4.

    Recipe #225083

    This is a cold salad with a lightly sweetened dressing. I created it after sampling a similar salad at a party. I made it "kid friendly"- no onion, nothing really strong in it. As a result, my kids love it- want it in their lunchboxes, etc... It is easily modified by using optional raisins, real sugar instead of artificial sweetener, using peanuts instead of cashews.

    Recipe #224748

    I have been making this recipe for years, and use it to teach high school students knife skills and cooking sequencing. It is easy to prepare even for a novice cook, easy to use substitutions, well-liked and healthy.

    Recipe #107965

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