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    39 Recipes

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    This twist on salsa courtesy of Whole Foods and Chile Pepper Magazine. Great with chips or on grilled fish.

    Recipe #38179

    This savory grits dish is not only great for brunch, but really any time of day. Top with freshly ground black pepper and your favorite hot sauce.

    Recipe #76629

    A different way to serve pumpkin as a side dish. The subtle flavorings let the pumpkin taste come through very well

    Recipe #75373

    Nice casserole for a rainy day. Try to use fresh kraut, not canned; and good quality Swiss cheese.

    Recipe #34333

    The mustard idea I got from Wolfgang Puck on a recipe he used with Ribeyes. I substittuded sauted onion rings for fried,pork for beef, added the shrooms and tomato. Came out fantastic, with requests to do it again.

    Recipe #32579

    These are best when grilled over charcoal. Top with jalepeno-jack cheese. For a bolder twist, baste with creole mustard instead of bbq sauce

    Recipe #36097

    These fiery little friends are great for race days, tailgate parties and Sunday afternoon playoffs. Not suitable for synchronized water ballet get-togethers, though. After the last touch of oil is added they could be char-grilled if you don't want to heat the oven.

    Recipe #20939

    A different way to serve turkey. This is not a slow roasted bird! If you are grilliterate, this can be done using the indirect method with a little hickory or mesquite added to the charcoal.

    Recipe #76518

    This technique is time consuming, but worth the wait. Adds a little fat to a non-fat piece of venison (and a lot of moisture) Deer heaven instead of Hog heaven

    Recipe #70346

    Always used a complicated cheese sauce for this recipe when in the food biz, but canned soup works fine. Drink any remaining beer. Must supply your own fireplace!

    Recipe #17091

    A different twist on the hamburger favorite. Serve very hot on CWB's (cheap, white buns) just like Carolina barbecue. Top with slaw and huge dashes of Texas Pete or Tabasco...enjoy

    Recipe #23560

    I like roasting chickens on one of those upright stands. Flavors run down thru the poultry, and excess fat drains out; and you can watch it turn nice and brown as it cooks. Herbs and spices can be added to the pepperoni when "stuffing". Carve and serve this dish with your favorite pasta and marinara sauce

    Recipe #19837

    This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.

    Recipe #21151

    Much better than eating hot wings for dinner. This chicken has a bite of it's own....good flavor combo.

    Recipe #78105

    A regular chicken can't match the taste of a fresh hen. Very little fat here. Let this bird rest for 20 min. before quartering. Serve with the vegetables and buttermilk biscuits!

    Recipe #40350

    This is not an age-old true "Cajun" version, but looks as good as it tastes. If the chili powder you're using does not contain salt, you may need to add a touch.

    Recipe #38329

    We served a ton of these every week. Slice thin, serve on crusty French rolls with home made or canned beef stock for dipping

    Recipe #40227

    This is great for brunch! Cut each slice in half and serve on a warm platter, dusted with powdered sugar; maple syrup and REAL butter on the side.

    Recipe #19557

    I've always mixed cheddar and peanut butter as a kid. These are good.

    Recipe #24352

    Anyone having access to fresh tuna knows that canned stuff does not taste like tuna. This doesn't need to be chilled very long. Serve on greens, maybe a little chopped egg on top

    Recipe #33410

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