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    83 Recipes

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    Creamy chunks of avocado, hints of radish heat, and a simple, lemony vinaigrette make this salad a crisp and refreshing dish. Gourmet Magazine

    Recipe #251566

    A rich, aromatic version of hot-buttered rum! Oh Yeah!

    Recipe #250130

    Recommend serving with cucumber rounds or red bell pepper strips. This is a flavorful appetizer. I have only had the chance to serve this once but I had great success with it. Gourmet Magazine

    Recipe #250128

    EASY EASY! This salad goes well with Recipe #250115 and crusty French bread. Give it a try!

    Recipe #250116

    Found this recipe in a French cookbook. I haven't had a chance to try it yet, but it sounds scrumptious! The chicken gets great flavor from a six hour brine, so begin early or a day ahead. Per cookbook instructions.

    Recipe #250115

    If you're going to take the time to make fresh pasta, you want to know the dish is worth your while — and these ravioli definitely fit the bill. They're even better with the bubbling sauce of cream, fresh plum tomatoes, and parmesan cheese. Comes from Gourmet Magazine 2006

    Recipe #250113

    All I am going to say is: there is a God and HE is iris. Gourmet Magazine recipe

    Recipe #249781

    I LOVE pretty, tasty, desserts! English teas and such are wonderful! I think that these scones will enhance any garden party that you are giving.

    Recipe #249778

    Oooh! This is decadent and devilish. It is a pretty cake, that is good for parties. I like to serve it around the holidays.

    Recipe #249777

    Beautiful, gourmet dessert. Worthy of the best palettes. Please enjoy. Éclairs can be baked (but not glazed or filled) 1 day ahead and kept, once cooled, in an airtight container at room temperature. Recrisp on a baking sheet in a 375°F oven, about 5 minutes, then cool before glazing with caramel.

    Recipe #249686

    What I love about this dish is how versatile it is. It goes well with a fancy main dish or it can be served up with some grilled chicken drumsticks. it also comes from Bon Appetit magazine. I hope you enjoy it.

    Recipe #249683

    This recipe uses fettuccine instead of spaghetti. I got it from Gourmet magazine, where it was very popular. I hope that you enjoy it!

    Recipe #249681

    Excellent side dish that compliments the stuffed pork tenderloin perfectly. Easy to make as well. Adapted from Scandinavian website

    Recipe #235268

    Beautiful dish. Savory and tender. Good recipe for a Sunday Dinner. Adapted from Scandinavian website.

    Recipe #235266

    Warm breakfast rolls best served with butter and jam. Adapted from Breads of the World website.

    Recipe #235265

    These crisp cookies are shaped into cones while they are still warm. They can be made ahead and stored in an airtight tin. Just before serving, fill them with whipped cream and fresh strawberries. They are from The Great Scandinavian Baking Book.

    Recipe #235264

    Warm and gooey. These are a Scandinavian bun that was adapted from a website. They are recommended with a tall glass of milk for dipping!

    Recipe #235261

    Light airy pudding that resembles Bavarian creme. Also adapted form Scandinavian website.

    Recipe #235260

    These rolls are a favorite in Scandinavian countries. i adapted them from a recipe I found online. they are juicy, flavorful, and oh so good!

    Recipe #235259

    Found a Scandinavian recipe contest and this was one of the winners. I haven't had a chance to make it yet but it sounds easy and good!

    Recipe #234884

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