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    You are in: Home / Gloria 15x's Public Recipes
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    95 Recipes

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    Yummy and simple. My favorite way to have lamb chops. They benefit from being breaded one to two hours in advance so the coating dries a bit and better adheres to the meat.

    Recipe #160118

    I have used this lasagne recipe for as long as I can remember. I try new versions and always go back. I found it in the OLD OLD Better Home and Gardens Cook Book. The recipe in the newer book is similar but not the same.

    Recipe #160104

    Delicious and easy with just a few secrets about fried shrimp or any fish for that matter. Get them as fresh as possible. If you can't get them fresh get frozen. They are flash frozen on the boats now. Have your grease hot but not smoking-I use a fry daddy. Cook only a few shrimp (6 to 8) at a time so you don't drop the temperature of the grease. Don't overcook! It only takes a minute or so. When they are golden brown they are done! Enjoy!

    Recipe #158343

    These are wonderful and easy. The grape leaves make them crispy. You can spice them up if you wish by peppers or your choice.

    Recipe #149650

    Bodacious White BBQ Sauce Recipe courtesy of Glenn Coleman of Pensacola, FL, for FoodNetwork.com's BBQ Sauce Championship Cook-Off The original recipe was made with salad dressing but this is much better. The idea of white BBQ sauce comes from the North Alabama region. 1 gal heavy mayo 7 cups white vinegar 1 cup lemon juice 1 cup black pepper 1 cup salt (may be reduced slightly) Mix well and refrigerate 18-24 hours. Do not taste after mixing--it is awful...just wait. Serve as a dip with pulled pork or grilled chicken. Excellent as a dip for fresh vegetables or on a baked potato. Mix 1-2 tablespoons into eggs when beating them for an omelet. Can also be used as a marinade for chicken or fish. May be the best dip ever for any blackened fish. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Copyright © 2003 Television Food Network, G.P., All Rights Reserved

    Recipe #149626

    This is really good. Great on crackers. Something not so sweet.

    Recipe #149536

    This is great. I don't know where I got the recipe but I bet you can guess what's in it.

    Recipe #149533

    My husband spent part of his summers growing up in N'Orleans with relatives--and he married a YANKEE? I have tried to learn to cook his favorites. This is one of them. He didn't want the red which is good--no he wanted white! I don't know where I found it, but it is good on shrimp and other seafood for dipping.

    Recipe #149527

    Thank you Cindy for a wonderful cake. I'm not a big sweet eater so almost didn't try it. She sent some home with us and I got a 1/2 slice---and went back for more---and went back for more again. I finally got the recipe.

    Recipe #149443

    This is so good. I use my food processor.

    Recipe #149442

    This doesn't sound like anything special but it will make a cabbage lover out of people that don't like cabbage. Great with pork.

    Recipe #149379

    These are VERY SOUTHERN and VERY good! Serve with fried catfish and enjoy!

    Recipe #149376

    These are delicious and simple. What a great way to use up extra tomatoes.

    Recipe #149374

    Great baked beans. These aren't the sweet version.

    Recipe #149373

    The best pork chops I have ever eaten. Served in the Parker House Restaurant in Laurel Ms. It's now closed.

    Recipe #149372

    Recipe #149368

    Sounds wonderful doesn't it. AND is so so easy! Serve it with balsamic braised red cabbage and onions. What a treat!

    Recipe #149365

    Leftover ham. This is better than your average ham and potato casserole

    Recipe #149362

    Oh what can I do with all this leftover pork roast??? Try these sandwiches. They are wonderful with a side of cole slaw--or just pile it on top.

    Recipe #149358

    So easy and so good. Most of the prep time is in the cooking. These are fall off the bone tender.

    Recipe #149356

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