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    You are in: Home / 2Bleu's Public Recipes
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    528 Recipes

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    8 Reviews |  By 2Bleu

    These thick (man-sized), tender, and very creamy bleu cheeseburgers are another one of our recipes made 'on the fly' with whatever was in the pantry. Be sure and use a good quality bleu cheese (we like Stella Brand). Ideal served with with Recipe #264984. Use pita bread and add sliced tomatoes for a '2Bleu style' gyro.

    Recipe #269198

    4 Reviews |  By 2Bleu

    Great with pasta or as an appetizer.

    Recipe #269194

    4 Reviews |  By 2Bleu

    A great appetizer!

    Recipe #269192

    11 Reviews |  By 2Bleu

    Snow white buttery toasted pecans that look wonderful placed on your holiday table. This is Bird's own recipe for something so simple and yet so yummy! Great for gift giving as well. These can be enjoyed year round. Be careful as they can become addicting! If you'd like to send your senses into a yummy frenzy of 'hot & sweet', try adding a dash or two of cayenne pepper into the mix. ;)

    Recipe #269173

    2 Reviews |  By 2Bleu

    Another great hot wing recipe. Very sweet, very hot, very flavorful. How many can you eat??

    Recipe #269169

    2 Reviews |  By 2Bleu

    These are cute little Parmesan cheese cups in your choice of Tiropita or Spanakopita (with spinach) fashion. You can make both varieties for more selection at the table to go wonderfully as an appetizer or with your best pasta or antipasta dish.

    Recipe #269166

    3 Reviews |  By 2Bleu

    Yum-me! Can also be done with b/s chicken strips or even pork strips. It's very versatile. :)

    Recipe #269165

    2 Reviews |  By 2Bleu

    Simply Succulent! A great dish that Bird's Dutch/German mom would make for me when I was growing up. It's overlooked sometimes how recipes are an heirloom of our family heritage. I'm glad she gave me this recipe to remember her with. For Chef #107583's lighter, healthier version, try Recipe #279517

    Recipe #269147

    5 Reviews |  By 2Bleu

    Poached eggs New Orleans is poached eggs served with a lovely Choron Sauce. Choron sauce is basically a Béarnaise sauce (or sometimes Hollandaise is used) with a tomato puree added. It was created by Alexander Etienne Choron, a French chef from Caen who was chef de cuisine at the famous Voisin restaurant in Paris during the late 19th century. To clarify butter, see Recipe #51525

    Recipe #268944

    2 Reviews |  By 2Bleu

    Another recipe we found hand written and don't know the origins of. It includes a smear of orange marmalade which is a nice surprise upon cutting open the crepes.

    Recipe #268941

    3 Reviews |  By 2Bleu

    This breakfast dish is wonderful when using leftover beef brisket. The best way to serve it is with a few fried eggs over the top of the corned beef hash with buttered toast on the side. If you'd like to make fresh corned beef brisket, try Recipe #257112 and for a saucy little number, try Recipe #328428 which includes this recipe. :)

    Recipe #268937

    3 Reviews |  By 2Bleu

    Johnny got this one all the way from Mexico. The unused Ranchero sauce will keep in the refrigerator for over a month.

    Recipe #268934

    5 Reviews |  By 2Bleu

    Ever wanted to make homemade Danish (Puff) pastry dough? Here ya go. And here are a bunch of Recipe #268931 filling ideas!

    Recipe #268932

    4 Reviews |  By 2Bleu

    From fillings to shapes, this is a great way for the family to spend some time together, or a fun activity for sleep-over night with the kids. Different ways to serve brunch pastries with lots of variations. Make a few of each. You are only limited by your imagination for these sweet treats. You can also make your own dough using Recipe #268932 or for the super easy version of the dough, try Recipe #256812 :)

    Recipe #268931

    2 Reviews |  By 2Bleu

    This recipe makes two wonderfully delicious pies which is great for OAMC. If you want less crumble topping, just double the pie ingredients, and you can make 4 lucious pies. You can freeze them just before baking to enjoy another time, (Just be sure to increase the cook time to 50-55 min for a frozen pie). The crumbled topping stores well in the freezer so you could even make one pie at a time if that is your choosing. We adapted this from Chef #422893's wonderful Recipe #255771 making it lighter (reducing down the calories, fat, and carbs) and revised it into a pie form. We have made this using Sunmaid dried fruit bits in place of the apricots (which requires no re-hydration). Enjoy. :)

    Recipe #268362

    1 Reviews |  By 2Bleu

    A little chocolate cookie (or sugar cookie if you omit the baking cocoa) with a morsel of peanut butter in the center and a frosting cloud on top.

    Recipe #268246

    3 Reviews |  By 2Bleu

    This is a wonderfully moist and very flavorful dressing that goes great served with poultry. Compliments of Buddha's mom. :)

    Recipe #267637

    38 Reviews |  By 2Bleu

    Picatta has never been simpler to make. Using cubed chicken makes it easy, economical, and diner friendly. This recipe is great served over pasta along with some garlic bread for a wonderfully elegant dinner. You can use veal or shrimp in place of the chicken if you like.

    Recipe #267283

    1 Reviews |  By 2Bleu

    Few ingredients, Lots of detail. Not for the beginner cook, but more for the baker who loves a challenge! These are best eaten the day they are baked.

    Recipe #266726

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