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    9 Recipes

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

    I love blue cheese. I love pretty much anything wrapped in pastry, but especially savory tarts and quiche. The original recipe from Every Day with Rachael Ray was very good, but I wanted something a bit more loaded. So I just added a couple of extra ingredients to make it more to my family's liking. Rachael Ray served this with bagged salad greens with a lemon and oil vinaigrette, which works well. It is a rich tart and the acidity of the vinaigrette and some good mixed baby greens does give a nice contrast. However, I just make a small salad of cut fresh fruit dressed with a bit of fresh lime juice and a light dusting of ground ginger or cinnamon, depending on which fruits I am using. Either way, this makes a nice little lunch or light dinner and in my opinion is just as good at room temperature as it is warm from the oven.

    Recipe #360734

    This is like the Cuban version of Chicken Noodle Soup - you eat it when you have a cold. Just like chicken noodle soup, it really does help from the steam and the warmth of the soup soothing your nasal passages and the nutrients in the soup. The egg in the soup adds protein, another important nutrient, in addition to adding the lovely, delicate shreds of cooked egg white so reminiscent of egg drop soup. Also just like chicken soup, it's wonderful even if you're NOT sick!

    Recipe #338866

    A cousin of the Johnny Marsetti recipes as my family has made it for, well, as long as I can remember! Freezes well, makes plenty and everyone loves it, it's my most requested potluck contribution. The green olives really make the dish special, in my opinion. We double those as my entire family loves the salty contrast of the olives on top of the cheese. We also add extra cheese. Prep time is the longest it's taken me to make this in the past using a knife and hand chopping/shredding everything. Using a food processor will cut your time, I just find them a constant source of frustration and therefore use a knife and hand grater.

    Recipe #331684

    Very simple, very tasty summer pie. Found it in one of my Gran's many, many notebooks, so I have no idea from where the recipe originally hails. Cooking time is time in the freezer (don't leave it in there too long!) plus time to finish in the refrigerator.

    Recipe #331168

    This frosting tastes just like chocolate ice cream! It's also easily modified by simply changing the flavor of chips you use in the recipe. A family favorite even if no one seems to remember where it originated.

    Recipe #315870

    This is a great use for leftover or even canned roast beef and standard pantry/refrigerator items. The original recipe had melted butter poured over everything, but we found this to be unnecessary. There's no enchilada sauce or canned soups in this recipe and while it can be a bit time consuming, it's very, very simple. Also simply delicious! A favorite in our house since I was a very young girl. *Special note: We have been making this with low fat sour cream and cheese and heating the tortillas in the microwave to soften to cut the fat content. It turns out just fine.

    Recipe #311643

    This recipe was given to my Grandmother by her friend Marva about 25 years ago. It's been a family favorite ever since.

    Recipe #311045

    I don't remember where I found the original version of this recipe, but do know it included lemons. I'm highly allergic to lemons, so I substituted limes and added the oranges on a whim. I had just moved into a new place and the first thing I unpacked that morning was my slow cooker. I hadn't found much of anything else, so I used what was on hand. This is when I discovered I also had no idea where my canned broth was and decided to cook the whole thing in citrus juices - so I added more lime and oranges. My family loved it! I serve this now with warm tortillas, pinto beans, rice and all the usual Mexican-style condiments on the side. I also like to have fresh lime wedges on hand to squeeze over the meat for those of us who like that extra kick of citrus. This also is the pork we use to make Cuban Sandwiches the next day.

    Recipe #310222

    This is a stripped-down, yet very tasty, version of a classic corn casserole. My friend Shawna Marie gave it to me long ago and it is now a favorite with friends and family.

    Recipe #225049


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