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    1,205 Recipes

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    by Chef Anthony Fielding at Poncho's Wreck Restaurant in Wilmington, Vermont.

    Recipe #24514

    Hey lookie, lookie -- it's "a la cart" all grown up!

    Recipe #60892

    From The Wee Bush pub.

    Recipe #34938

    A cookout "must-have" for kids of all ages!

    Recipe #29027

    No self-respecting 4th of July cookout should be without it!

    Recipe #29015

    If you visit the Northeast of Scotland you will find Aberdeen Rolls on sale in every bakery, corner shop and supermarket and if you taste them you will be hooked forever. Or, if a trip to Scotland is not in your plans, simply follow this recipe.

    Recipe #18243

    These "cookies" (as Americans would call them) are named after a Dr. Abernethy who suggested the addition of caraway seeds and sugar to plain biscuits.

    Recipe #19509

    I was concocting dip and dressing recipes one day, and I was half watching CNN news at the same time when Osama bin Laden's face appeared on the TV screen - hence the name. Enjoy it - it's tasty.

    Recipe #16237

    Very pleasant piquant relish. If time permits, allow it to sit for a while for the flavours to amalgamate.

    Recipe #32580

    A favourite in Stockbridge, Massachusetts

    Recipe #34833

    Easy no-brainer. Have a hearty dinner waiting for you when you get home in the evening.

    Recipe #14794

    If you're not watching your salt intake, replace the salt substitute with table salt

    Recipe #32112

    This is the EASIEST way to make a quick two-crust pie crust! Forget measurements and pastry blenders! Whatever amount of flour you need, you then take HALF that amount for your lard/margarine amount. Motto "Half as much fat as flour." Do as the English do and use half lard and half butter for the shortening.

    Recipe #21019

    A recipe from a land where time stands still.

    Recipe #22802

    Anglesey, separated from North Wales by the Menai Strait, is a large island extending into the Irish Sea. Anglesey eggs, a simple and tasty way of using up left over potatoes and heels of cheese, have been enjoyed for tea or supper by many Welsh and English vacationers here.

    Recipe #24357

    This is a double-duty sauce -- it also does a stellar job as a basting sauce for a roasted whole bird!

    Recipe #65729

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