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    888 Recipes

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    Our nickname for 3 Cheese and Prosciutto Pizza. A family favorite.

    Recipe #474805

    Yes, this takes three days to make, but it is well worth it. It is actually not cooked on a barbecue grill, although I suppose you could do that also. But it tastes like real slow-cooked barbecue! The preparation time listed is just the total of the three steps, and does not include full days.

    Recipe #335058

    You won't need a heavy saucepan, Mason jar, pectin, or paraffin to make these flavorful jams. Packed with chunks of fruit, they're a snap to make 0 with a little help from your microwave. Although these quick jams are made in small quantities, the mixture does bubble up in the microwave, so be sure to use a 6-cup bowl. Also, remember that doubling or tripling a microwave recipe changes the cooking time significantly. Once you've whipped up some jam, transfer it to a covered small container.. Refrigerated, it will keep for several weeks.

    Recipe #301951

    Without fail, my mother-in-law made an eye of round roast beef for Sunday dinner every week. While I tried to do so myself, I always had varying results. Sometimes, I overcooked it, and other times, it was too rare. I finally discovered this method that produced a perfect roast beef every time, that was medium, and even rarer in the center, and pleased all of our tastes. The key is to use an eye of round roast (or any well-rounded and even-shaped roast). The seasonings are up to you. I listed very basic seasonings, but I use different meat rubs at times, or whatever I'm in the mood for. While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef. This works for any size roast and couldn't be easier.

    Recipe #411314

    Tuna fish gets a French accent in this refreshing classic! (Make it even more refreshing with a nice glass of Chardonnay.)

    Recipe #309855

    When an inexpensive cut of lamb is given exotic treatment, it becomes interesting enough to serve on special occasions. Cubes of lamb shoulder are simmered with ginger, turmeric and tomatoes, then combined with raisins and almonds. This recipe is especially good for people who like to entertain but also work full-time because it can be made ahead and reheated just before serving.

    Recipe #502957

    I found this clipping that my mother had saved and am posting it here for safekeeping.

    Recipe #438099

    "Party Pasta", Good Food Magazine, August 1986. A nice summer pasta salad that is really a meal.

    Recipe #301973

    Before Buffalo wings had even been dreamed of, our African ancestors had their own type of hot flavors. And when you use those to flavor today's popular chicken wings...look out! Now, you can really ratchet up the heat by adding a bit more crushed red pepper to this. Just be prepared for the extra zing.

    Recipe #455193

    My mother saw this on Rachael Ray's 30-Minute Meals. Rachael is notorious for not being a baker, and sometimes she comes up with the easiest, tastiest no-bake desserts. We had this last Christmas Day, and will be doing so again this year.

    Recipe #343259

    These take a little bit of work, but they are well worth it. Surpise a far-away friend or family member with this treat, as it travels very well, and is ideal for shipping. Prep times does not include chilling time, which is about 2-1/2 hours.

    Recipe #308486

    A delectable dessert perfect for any occasion. With a texture similar to that of pound cake, this one is coated with a glazed almond topping that makes it a real winner, especially when served for brunch or with afternoon coffee or tea.

    Recipe #310498

    This French pudding is equally nice served at brunch or as dessert on your dinner table. However, it is imperative that you serve this warm. Adapted from Good Food Magazine, August 1987.

    Recipe #309842

    Adapted from "Shortbread for the Holidays", Good Food Magazine, December 1987. Shortbread began in Scotland four or five centuries ago as a buttery treat for New Year's Eve. The basic sturdy dough can be easily adapted to a variety of flavors and shapes, including the classic "petticoat tails", triangles with lacy trim. This recipe is about 30 minutes in the kitchen, yet seems like you took a lot more trouble.

    Recipe #424534

    When your jar of Dijon mustard is pretty much at the end of the road, you can mix this dressing in the same jar. I approximated the amount of Dijon mustard for when you have a full jar, but basically you use the amount that is clinging to the bottom and sides of your almost empty jar! Simple and classic, this can be made and either served immediately or kept in the refrigerator for up to 3 months. When

    Recipe #295678

    From "Cooking with Beer", Good Food Magazine March 1988

    Recipe #293667

    From Good Food Magazine, January 1988. A good use for that lone leftover pork chop!

    Recipe #297803

    My mother absolutely loved this caponatina (or caponata - I believe the distinction is in how finely you chop the components), Although she became disabled, she would patiently wait for eggplants to go on sale, buy up a bunch, and invite me over to prepare this recipe. We would freeze it in small containers to have throughout the year as a treat, or to bring to a friend's house at a moment's notice. Although this is generally served as an appetizer, you can be pretty creative with it. Serve it in an omelet or over some pasta. You can also add it to your antipasto platter. I just like to scoop it up with some water crackers, as a snack. I have actually made a meal out of doing that, though, because once I start, I can't stop. It is generally served cold, although room temperature is fine too.

    Recipe #463771

    This is the soda bread I grew up with that my mother always made. We had it year-round and not just for St. Patrick's Day.

    Recipe #477447

    I have a few meatball recipes that I make according to mood; however, none of them seem to call for only 1 pound of ground beef, which is all that I had. I needed to improvise a bit, so I came up with this recipe, which turned out very nice. Luckily, I had a batch of homemade marinara sauce in the freezer, which was the perfect sauce to simmer them in! Once finished, they freeze very well.

    Recipe #495369

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