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    887 Recipes

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    This sauce is an interesting alternative to a typical red wine sauce and adds a depth of flavor that is quite unique. These steaks are great broiled or grilled.

    Recipe #355211

    This is a nice alternative to your typical barbecue sauce-slathered ribs. Sometimes you just want something different!

    Recipe #355166

    This is an oldie-but-goodie that I just found after 20 years! It's fast, simple, and delicious.

    Recipe #355164

    I love Reuben sandwiches and am never tired of finding new ways to serve them. This is an interesting twist on the typical method.

    Recipe #355141

    Serves 2, but can easily be doubled or tripled. Just throw these in the oven and let them roast while you prepare the rest of your meal. The aroma will be wonderful.

    Recipe #353889

    This recipe makes enough sauce for 4 servings, but any extra is great as a dressing for potato or other salads, or can be used as a vegetable dip, or spooned on baked potatoes. Serve these burgers as is, on a bun, or on French bread, adding the usual lettuce, tomato, and onion if you like.

    Recipe #353888

    For those who like (or need) to eat breakfast on the go, this is a great option. Be warned, though, that this cooks at a low temperature for 2 hours, then it really needs to sit for a good day before you slice it (which is not included in the prep time) but it is absolutely awesome with coffee, tea, or milk. You can make this when you have the time and freeze it by the slab (I meant slice) for quick thawing.

    Recipe #353887

    The recipe was an "in store" cooking demonstration at my local Hannaford supermarket. It was quite tasty, and seemed so easy to prepare. I think it would be lovely served over rice. I also think you could successfully substitute salmond. Posted here for safekeeping.

    Recipe #353886

    A quick, easy recipe to satisfy your chocolate fix! Prep time does not include chilling time.

    Recipe #351615

    Although I usually think of coleslaw as a summertime side dish, it seems to go really well with my Super Bowl spread. I serve pulled pork with baked beans and some of this lovely, creamy coleslaw, then sit back and collect the compliments! Again, this makes a LOT, so adjust accordingly. This recipe is easily increased or decreased. Use a 16-ounce package of coleslaw mix for every six guests.

    Recipe #350234

    I have several recipes for baked beans, and they all seem to suit a particular time of year or occasion. These are the baked beans I traditionally make on Super Bowl Sunday. They go very well with my pulled pork and other dishes on my menu. I do warn you that this recipe makes a LOT of beans. This recipe is easily increased or decreased. Use a 28-ounce can of beans for every six guests.

    Recipe #350208

    This rich, chunky soup makes even the coldest winter day welcome. Add a crisp, green salad, crusty bread, and a glass of Merlot to complete a memorable meal that will fill - and warm - you up! Adapted from Good Food Magazine, December 1987.

    Recipe #350055

    Growing up with an Italian grandmother, this is like chicken soup for the soul to me! This is fabulous on a chilly or rainy (or both) day. Add a crisp green salad, crusty bread, and a glass of Chianti. Adapted from Good Food Magazine, December 1987. Prep time does not include time to soak beans.

    Recipe #350049

    This sounds like an unusual combination, but it is actually quite yummy and perfect for one of those frosty days. A glass of riesling and some crusty bread are the perfect accompaniments to chase away the chill. Adapted from Good Food Magazine, December 1987.

    Recipe #350046

    There are hints of an elegant French potage in this creamy bisque, which is nice served with some cheese biscuits and a salad.

    Recipe #350044

    Good Food Magazine, February 1987

    Recipe #350042

    Good Food Magazine, February 1987

    Recipe #350037

    Chock-full of vegetables, this nourishing soup will heat up a blustery winter's day. To reheat, add broth and/or water if soup has thickened, and correct seasonings.

    Recipe #350035

    Good Food Magazine, October 1986

    Recipe #350033

    This is great for chili lovers. If you like it spicy, you can use diced tomatoes with zesty jalapenos. Then just garnish with sour cream and lime wedges.

    Recipe #350026

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