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    141 Recipes

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    These are served as tapas in Spain. I'm posting it here to celebrate Spain advancing to the semifinals of the World Cup. The longer you let the olives marinate, the more flavor they'll absorb.

    Recipe #431887

    Spinach and peanut butter? Seems like a weird combo, but it's surprisingly good.

    Recipe #432747

    I first tried this about three years ago. It's SO good as a dip for pita bread. I imagine it would work well with fresh veggies, too.

    Recipe #431087

    I love anchovies, and this is great over any salad. It's especially tasty over spinach, too.

    Recipe #504120

    1 Reviews |  By Cluich

    Hard-boiled eggs in a curry sauce -- awesome!

    Recipe #357724

    1 Reviews |  By Cluich

    This is an interesting twist on eggplant. It makes a great side for lamb, or it can be served over rice as the centerpiece to a meal.

    Recipe #431088

    How do you make bacon even more unhealthy? Why, add a lot of mayo, of course! Healthy be damned, though. This is good!

    Recipe #497098

    Citrus is always good with fish.

    Recipe #435999

    1 Reviews |  By Cluich

    If you call it "braunschweiger," people are more likely to try it. The "liver" in "liverwurst" turns a lot of people off.

    Recipe #333449

    1 Reviews |  By Cluich

    This is a truly tasty way to prepare beef sausages, especially if you use high-quality sausages and the right beer. I prefer a nice ale most of the time, but it's good with stout and porter. Try to stay away from the watery lagers. Oh, and this goes great with mashed potatoes!

    Recipe #398284

    This BBQ sauce goes great on ribs and chicken, but it can be used on just about anything. Perfect for those tired of plain ol' BBQ sauce.

    Recipe #441870

    I know it sounds like a really odd combination, but it turns out to be delicious. The blackberries give the soup a fantastic kick. I've also heard of blueberries being used instead of the blackberries, but I haven't tried it yet.

    Recipe #431146

    6 Reviews |  By Cluich

    Snagged this recipe from a copycat cookbook I saw at BJ's. I had to keep repeating it in my head over and over again on the way home. Well worth the mental effort, though. Not only is it good for the onions, but it makes a great sandwich spread, especially on turkey breast.

    Recipe #361216

    Recipe #507218

    This was passed along to me through my gf by one of her co-workers. Not sure where it came from. The original recipe called for crock-pottage, but it's simple enough to do on the stovetop. Serve with warm tortillas and celery sticks. Crumbled bleu cheese makes a nice garnish as well.

    Recipe #420299

    21 Reviews |  By Cluich

    Buffalo chicken meets mac-n-cheese. How can you possibly go wrong? I threw this together for the end-of-the-year potluck lunch at the high school where I teach, and it went over really well. Addendum: Like the first two reviewers, I also used Ken's. Worked great! However, I have to disagree with one reviewer about the celery. I've made this with and without the celery, and its inclusion really makes a world of difference in terms of texture.

    Recipe #378574

    2 Reviews |  By Cluich

    You can use this rub on any chicken, but I like it on thighs. They just have more flavor and don't dry out like breasts do. The rub can be stretched, though, to cover a whole chicken, if you like.

    Recipe #456372

    Really easy to make and really simple. Great as a side with beef or chicken. Takes a little while to cook, though, because the acidity of the tomatoes slows the cooking of the zucchini.

    Recipe #504403

    AKA The Shrimp of Death. lol These smokin' hot shrimp are sure to bring people to tears -- but in a good way. They're great as an appetizer if you use large shrimp as called for in the recipe, but this recipe also makes for a killer sauce for pasta or rice if you use smaller shrimp and remove the tails, as well as peeling them.

    Recipe #421155

    2 Reviews |  By Cluich

    Essentially Mexican-style beef tips in a zesty tomato sauce.

    Recipe #129318

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