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    83 Recipes

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    Recipe found in Gourmet Magazine 2006 picture available online A crisp, flaky layered crust gives way to creamy lime curd and plump glazed berries. A classy, and appealing summer dessert. Guaranteed to WOW!

    Recipe #300166

    I have never been a huge fan of chowder. Chalk it up to a traumatic experience as a child. However, this chowder is FULL of flavor and one that I use often. To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails. Bon Appetit 2002

    Recipe #269662

    This was very good. The only thing I added was a squeeze of lemon and some flour to thicken the glaze just a little. Bon Appetit

    Recipe #269384

    You can cook the onions up to one day ahead. Just before serving time, rewarm them in the oven while the roast rests. This recipe is an accompaniment for Recipe #269379. Bon Appetit 2002

    Recipe #269380

    The roast can be served on or off the bones. To crack whole peppercorns, enclose them in a resealable plastic bag and crush slightly with a meat mallet. Bon Appetit 2002

    Recipe #269379

    This is a simple, tasty, appetizer. Purchased puff pastry simplifies this flavorful starter. Bon Appetit 2002

    Recipe #269375

    Again a recipe for Thanksgiving 2007. The degree of difficulty on this recipe is intermediate. It is a recipe by Giada De Laurentiis. If done correctly, and with patience. This is easily a 5-star recipe. Please try it!

    Recipe #265101

    This is my deviled egg recipe. I like to use brown mustard because of the horseradish flavor.

    Recipe #265006

    This came from Emeril. He aired this recipe in 2004. I am excited to serve it at Thanksgiving 2007. It is quick, flavorful, and beautiful.

    Recipe #264979

    Squash with long, thin necks will yield uniform rounds when sliced and ensure even cooking. Bon Appetit 2004

    Recipe #263492

    This is a creamy, smooth, subtle soup that makes a wonderful first course dish. You will appreciate it simplicity, both in preparation and taste. Bon Appetit 2005

    Recipe #263398

    recipe adapted from Cabot Creamery.

    Recipe #255483

    This is a recipe that stands well by itself or served as a side dish. Adding shrimp or scallops is ideal. Bon Appetit 2007

    Recipe #255468

    Delicious and decadent treats from a gourmet magazine. These are in a word sinful. To make curls, soften a chocolate bar briefly in the microwave and run a vegetable peeler along one long side. Bon Appetit 2007

    Recipe #255380

    Prepare this coleslaw a few hours before the barbecue, then cover and chill until you're ready to serve.

    Recipe #251598

    If you're searching for a show stopping dessert (that is secretly easy to make) to serve company, look no further. Each gorgeous — and delicious — tricolored slice is a canvas of decorative swirls: vibrant orange, deep purple, and creamy white.

    Recipe #251594

    This impressive stuffing gets its Yankee accent from apples and dried cranberries. Bon Appetit magazine

    Recipe #251592

    Perfect for Thanksgiving, these warm hors d'oeuvre s can be assembled a day ahead and chilled, then baked before serving.

    Recipe #251582

    Fresh orange juice always makes the best cranberry relish. Zest whole oranges before squeezing them for juice. Gourmet Magazine

    Recipe #251579

    Here is the easy way to cook a turkey. You can't go wrong with this recipe. Also check Uncle Bill Anatooskin's method for cooking turkeys. He pours boiling water over the raw bird to shrink the skin and lock in the moisture. Try it with this recipe. It works!

    Recipe #251570

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