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    75 Recipes

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    Traditional Moroccan spice blend that I found on foodnetwork.com.

    Recipe #505582

    Recipe from the foodnetwork.com.

    Recipe #505571

    I found this sweet and spicy recipe in a church cookbook.

    Recipe #504691

    I found this recipe on the internet. This dish is named for the Hasselbacken restaurant in Stockholm.

    Recipe #504247

    This is a tasty breakfast bar. Serve it with your favorite syrup. I found this recipe on the internet.

    Recipe #504246

    I found this recipe on the internet. The introduction called this the most iconic of Greek Soups. It is also known as Chicken Soup Avgolemono. If you like it thick, add two tablespoons of cornstarch dissolved a little warm water to the broth before adding the egg-lemon mixture.

    Recipe #503689

    I found this in a Good Housekeeping magazine while on vacation at Edisto Beach, SC. This succulent dessert is low in calories, high in fiber, and is chocolate dipped. Luckily, my neighbor has a fig tree.

    Recipe #502281

    Breakfast, lunch, or, supper- take your pick. Either way, this is a savory and satisfying choice.

    Recipe #501583

    This is a grown-up version of a classic comfort food. Serve it for breakfast or brunch with a fruit salad. Toss some chips and a pickle with it on a lunch plate. Even better, for supper toss a salad, make a bowl of hot minestrone, light some candles, and break out a bottle of red wine.

    Recipe #501582

    This is a great way to use fresh herbs from the garden. It can be used to season Italian sauces, salad dressings, marinades,and as a dipping sauce for hot, crusty bread. The proportions are easily changed to suit reducing or increasing the recipe.

    Recipe #501579

    I found an old trivet that has this recipe embossed on it. If you cannot get crab roe, omit it from the recipe. We toss crabs with eggs back in the water.

    Recipe #501372

    Ahoy, me mates. Here is a French sea chicken dish worth your hard plundered pieces of eight.

    Recipe #501160

    This is a light tasting dessert. I think it would be perfect following a ham dinner with potato salad, and green beans.

    Recipe #501155

    This is a quick, filling, and colorful dish. Serve with salad and hot crusty bread for a simple supper.

    Recipe #501152

    Shiver me timbers, mates! Barrels of Aborio Rice were plundered from an Italian trading vessel. One Eyed Jack, the ship's Spanish cook served these at Capt'n Morgan's table. They were so fine, the Capt'n rewarded him with a mug of his famous rum.

    Recipe #501147

    This is a Gooseberry Patch recipe;submitted by Teresa Podracky. It is a quick weeknight supper that takes less than 25 minutes to get from stove to table. I have changed it from oil to coconut oil and from regular cheddar to light cheddar cheese to make it diet friendly.

    Recipe #501090

    This is a Goose Berry Patch recipe submitted by Crystal Vogel for the cookbook 101 Hearty Recipes. My husband does not like visible mayonnaise, so I mixed 2/3 cup of Dijon mustard with 1/3 cup mayonnaise in place of the mayonnaise. I think the focus of this recipe is the bread ring, so go get creative with the fillings and make it personal!

    Recipe #500844

    This dish is full of mouth-watering surprises. It features cream cheese and chives layered with fresh spinach and black olives. The chicken is coated with breadcrumbs and parmesan cheese.

    Recipe #500473

    I found this recipe in the December 2012 issue of Cooking Light magazine. It is a simple way to dress up broccoli.

    Recipe #500133

    I live on the coast where seafood is plentiful. This dip tastes best if you use fresh blue crab and fresh shrimp. If you like spicy food, adjust the horseradish and chili sauce to suit. This is a great way to use fresh seafood and to feed a party of hungry guests.

    Recipe #500083

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