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    28 Recipes

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    This is a very easy recipe that you can have all of the ingredients on hand for an easy appetizer fix.

    Recipe #129995

    This is not your normal meatball recipe. I BAKE these and find that they have a very light and moist texture. By soaking your breadcrumbs in milk, you will give these meatballs an incredibly soft texture. I always make a double batch and keep an extra batch in the freezer for when the kids bring home their friends. I always have a dinner in a matter of seconds!

    Recipe #131915

    I don't know where I got this recipe - It might have been Bon Appetit. EVERYTIME I serve it I get RAVE reviews.

    Recipe #212840

    This recipe is not for the calorie conscience people. My Bestemor used to make these in a waffle maker that she would open with a pickle fork. We wouldn't DARE eat them with syrup (as they're sweet enough) however, we would eat them with home made strawberry jam. The aroma of cardamom is amazing. If I want to get my children out of bed - I simply make a batch of Bestemor's waffles.

    Recipe #307225

    This recipe is tried and true. It is ALWAYS a hit around the holidays or at a clam bake in the summer!

    Recipe #469029

    This is a variation of Cioppino (Italian Seafood Stew). This recipe blends the subtle flavors of shellfish with spicy Italian sausage. The stock can be made ahead and reheated when ready to add seafood. I can serve the stock to "NON-FISH" lovers as well! Your guests will go crazy with this one. Serve with a loaf of crusty bread so they can get all of the stock!

    Recipe #130187

    This recipe is courtesy of Terrance Brennan, Picholine Restaurant, New York City. Simple and VERY easy. You won't be sorry

    Recipe #413974

    This thing throws together like a charm! It will impress even the pickiest of appetites. It's a great way to use up your leftover chicken.

    Recipe #335341

    This recipe is tremendous! It also works great for stuffing fish, shrimp and just about anything you might want to stuff with crab meat! A definite crowd pleaser!

    Recipe #353640

    The one great thing about this recipe is that you can use FROZEN chicken breasts. The chicken turns out so moist and tender it cuts like butter. I shred this and serve it over white rice. A great blend of ingredients cook into a savory, saucy chicken.

    Recipe #286567

    This cranberry relish is something you'll make all year round. I buy fresh cranberries when they are in season and store them in the freezer for this cranberry treat.

    Recipe #129991

    These are just TREMENDOUS!

    Recipe #307709

    My son handed me this recipe and wanted me to try it. I don't know where the recipe came from, but I'm glad he sent this my way!

    Recipe #410292

    This recipe actually cooks for 3-5 hours. Put it on in the morning and let it simmer most of the morning. TRUST ME ON THIS...everyone will go crazy for these!!!

    Recipe #131914

    This is a recipe my grandmother made whenever company was coming over. I found it in her archives and was surprised to find that it was a Fleischmann's Yeast Recipe from a magazine dating back to 1961. It has brought back so many wonderful memories and I hope it will with you, too.

    Recipe #281699

    This came from the side of a Hershey's Cocoa Tin from the 80's. I don't know if this is posted anywhere on this site, but I wanted to keep it for my files. Please note the amount of cocoa you add to the frosting - There are different amounts listed for the chocolate intensity you would like your frosting to taste

    Recipe #286416

    This is a very easy, tried and true recipe. I use a food processor with a shredding blade to get the right texture. You can use a bag of shredded cabbage (found in the refrigerator section of your market) instead of shredding the cabbage yourself. This is best made a few hours before serving or a day in advance.

    Recipe #129993

    My girlfriend Jody tried these crackers at my home one day and became hooked. Every time I saw her, she was munching on this appetizer treat. I keep these ingredients on hand for spur of the moment guests.

    Recipe #130458

    Most commonly considered a grain, Quinoa is actually a relative of leafy green vegetables like spinach and swiss chard. Nature protects each grain with a coating of saponin, a bitter, soap-like substance that acts as a natural insect repellent, so it is important to rinse quinoa well before cooking. Quinoa is a versatile grain that cooks quickie, usually within 15 minutes. Great recipe for GLUTEN FREE diets

    Recipe #461375

    My kids always wondered why I kept the banana's after they started turning dark brown. Now they know why! I make muffin tops out of them. These tasty morsels seem to disappear faster than I can make them.

    Recipe #287667

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