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    317 Recipes

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    I found this salad on another website and am posting to try later.

    Recipe #276601

    Making a timballo, or timpano, is an event. It becomes the moment in which ordinary ingredients like macaroni, cheese, and vegetables are transformed into an extraordinary, impressive drum of baked pasta that, when unmolded, receives a standing ovation. The region of Campania claims the timballo as its own and the recipe that follows comes from Sorrento. It calls for bucatini, a thicker cut of hollow spaghetti, which neatly nestles and holds the ingredients together. It is customary in Campania to use buffalo milk mozzarella, a cheese with a delicate texture and superb taste, but it is very perishable and not readily available. Fresh cow's milk mozzarella can be used instead. Assembling the timballo is easy when done in stages. Make the sauce several days ahead; cube the cheese and cook the marble-size meatballs 2 days ahead. Patience is the key to the unmolding; you will get much neater wedges by allowing the timballo to cool for about 20 minutes - and the joy of tasting that first forkful will be worthy of the best drumroll.

    Recipe #282043

    I love oreo truffles and have put a few personal touches on them to make them unique and even more yummy if possible!

    Recipe #206365

    My niece-in-law brings often prepares this Sangria recipe for family gatherings and it always ends up as a few pieces of wine soaked lemon and lime slices at the bottom of an empty punch bowl. Measurements are not exact

    Recipe #511372

    Entered into our 2008 corporate cook-off by Annalee Anderson.

    Recipe #395945

    My take on the apple gorgonzola salad at Buca di Beppo. I have also made the dressing using Apple Cider Vinegar in place of the Balsamic with excellent results. It is a family and friend favorite!

    Recipe #444602

    I found this on another website and it reminds me of the Apple Salad from Panera Bread. Preserving the recipe to try later.

    Recipe #209038

    I found this posted on another website and am posting it to try later.

    Recipe #266951

    I found this recipe out on the web and am posting it to try later. It sounds really interesting!

    Recipe #266950

    A friend of mine brought this Taco Dip to a New Year's Eve party in 1990, and it still is demanded when friends get together! Easy, but very yummy! (Can sizes are approximate)

    Recipe #163859

    Healthier less alcoholic version of another posted recipe

    Recipe #514343

    Yummy alternative way to serve asparagus. Lukily all 4 of my kids love it!

    Recipe #209044

    I put this over a salad of romaine, blue cheese, granny smith apples, candied pecans and dried cranberries. It was a delicious salad and reminded me of the Apple Gorgonzola Salad at Buca Di Beppo

    Recipe #403584

    I threw this together tonight and it was so yummy, I wanted to preserve the recipe for another night!

    Recipe #308400

    Organic spelt flour does not change the flavor of the pancake as much as whole wheat, but offers the benefit of additional fiber. With all the processed foods being offered to my kids daily, I thought it might be helpful to get something healthy into their diet as often as possible. No complaint from the kids here!

    Recipe #269621

    This is a very basic Marinara that can be embellished depending on your mood. Variations, add onion and/or peppers while cooking garlic. Add ¼ cup red wine after garlic is cooked and let it reduce by 50% before adding tomatoes….it depends on what I have on hand…but this is the basic and simple sauce!

    Recipe #461108

    I jumped off the Jungle Gems Snack Mix recipe posted by Sue L to create this one. This one caters to the personal tastes of my and many kids. Peanuts can be left out for class snacks when you are unsure of allergies.

    Recipe #331601

    The success of this dish really depends on meaty ribs, or fatty ones, so get to know your butcher and look for well marbled ribs without a lot of fat. Ask for an English cut, which means pieces that are between 2 and 4 inches long. Slow cooking produces the tenderest and most delicious flavor and the entire casserole can be assembled and cooked hours before it is needed and just reheated, or cooked the day before. Either way, it is a winner. Pressed for time? Try making this in a crock pot. Set it and forget it, and come home to a great dinner.

    Recipe #291145

    Using meaty bones such as neck bones, steak bones, or shin bones lend great flavor to the broth. This recipe follows the same Italian traditions handed down, with one exception: I like to add slices of cooked polenta just before serving. Make the soup a day ahead and refrigerate it. This makes it easy to remove the fat that has collected and congealed on the surface of the soup.

    Recipe #291144

    My neighbor made this for her daughter's birthday party over the 4th of July holiday and I would have to say it is the best coleslaw I have ever had! If you don't like blue cheese, you could probably substitute feta cheese!

    Recipe #176215

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