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    9 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    My first trip to the Keys resulted in a whole new palate for me. One of my new yummies is this recipe. I got it from cooks.com and it is the closest thing to what we had at Conch republic. If you live close to Pittsburgh, you can get the smoked whitefish in the Strip at Wholeys.

    Recipe #260922

    the best salsa ever. We eat it with chips, or alone, or with fish or chicken or whatever! It is so yummy. Everything can be altered to personal taste. Please try it!I can't take credit though, my sister in law introduced me to it. I did make it my own by changing small things.

    Recipe #278288

    recipe from the most recent Penzey's catalog. Haven't made yet, but will soon. Both my boys love pumpkin desserts and this sounds great.

    Recipe #254643

    Sweet corn bread that my grandma used to make, then my father made, and now I make. I serve this with chili, although I do like traditional corn bread too. This just really complements chili.

    Recipe #263676

    i saw this on Everyday italian and have tweaked it to my taste a little. This is by all means to die for. I am a picky eater and would never have thought that eggs and tomato sauce would be good, but this is superb. Breakfast, lunch, brunch, midnight snack. My husband and i love this. The kids not so much, but that means more for us! Please try it and let me know what you think.

    Recipe #284984

    Mexican inspired chopped chicken that can be used in burritos, tacos, or over nachos.Suzanne created this recipe and i like it best over cheese nachos.

    Recipe #286806

    Quick and easy but delish basic sauce for pasta. You can add whatever you like in addition but is really good as is. Even better the next day!

    Recipe #446289

    Recipe from Old Bay spice can, haven't made yet, but don't want to lose.

    Recipe #251631

    got this from my close friend and she told me to post it here so we can both find it easily! Super yummy and easy. You can use any amount of shrimp up to 5 lb, i usually use 3. I don't reduce the rest of the ingredients though. I also use peeled and deveined, but you can use shell on if you prefer that. You can also use frozen or thaw, just adjust the cooking time.

    Recipe #355604


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