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    528 Recipes

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    2 Reviews |  By 2Bleu

    Alton is so educational and so much fun to watch on FoodTV. :)

    Recipe #266032

    3 Reviews |  By 2Bleu

    A fun project for the kids. They get to make the centerpiece for the table! Use in conjunction with Recipe #273965

    Recipe #266006

    6 Reviews |  By 2Bleu

    AKA: "The Pilgrim Hoagie" Adjust amounts to your liking and enjoy. :)

    Recipe #265996

    6 Reviews |  By 2Bleu

    A Mardi Gras Favorite. It is considered good luck to whoever gets the baby. :)

    Recipe #265988

    1 Reviews |  By 2Bleu

    This is an English pudding (or cake). A persimmon is a fruit with red-orange skin and flesh which comes in several varities and are in season from October to around Dec or Feb depending on your location. When selecting persimmons, look for plump, soft fruit but not mushy. Some helpful notes from our Zaar friend Maito, (who so kindly volunteered to be the test kitchen for this recipe that I found scratched down on paper from long ago and had not made personally) are as follows: Either of the two varieties of persimmons will work with this, as long as the fuyus are soft or hachiyas are super soft/almost mushy. Put greased parchment paper (greased side down) under the foil (so aluminum doesn’t drip into your cake). It is also helpful to have a string to make a handle to help you lift the cake out (we did a crisscross around the whole pan). Before step 3, you might measure the amount of water you want first (with the pans and pot in place), before putting the batter in.

    Recipe #265887

    3 Reviews |  By 2Bleu

    Yummy! Yummy! Yummy! I got this from an old magazine clipping of unknown origin. Very rich and dense but oh so yummy!

    Recipe #265872

    9 Reviews |  By 2Bleu

    Tender and succulent, this is fall-off-the-bone chicken, with tons of roasted garlic! This recipe can be made quicker and without too much fuss, it's suggested to purchase whole garlic cloves already peeled. They are usually found in a jar in the produce section and sometimes even packed in oil. :)

    Recipe #265602

    5 Reviews |  By 2Bleu

    This recipe produces a very light and airy cornbread packed with flavor. We add about 1/3 cup of sugar because we love sweet cornbread. :)

    Recipe #265601

    6 Reviews |  By 2Bleu

    You will get raves on this dressing! You can opt to make only the dressing if you have another meat dish you are using this recipe with.

    Recipe #265508

    2 Reviews |  By 2Bleu

    This is a beginner's cook recipe sure to impress company.

    Recipe #265505

    2 Reviews |  By 2Bleu

    Cook this in a slow cooker the night before serving.

    Recipe #265490

    Recipe #265485

    3 Reviews |  By 2Bleu

    This is a wonderful and easy soup to make with a unique flavor of apples. Once you have everything prepped and ready, it comes together in a snap! Note: Calvados is a dry apple brandy made in the Normandy region of France.

    Recipe #265477

    2 Reviews |  By 2Bleu

    Serve this hearty and elegant stew with chopped Chives and a good french crusty Bread for a wonderful evening. Cassoulet is a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.

    Recipe #265471

    4 Reviews |  By 2Bleu

    A Louisiana favorite of shrimp, chicken, sausage and rice.

    Recipe #265468

    7 Reviews |  By 2Bleu

    This is an oh-so-simple recipe created by Buddha that results in a wonderful pizza crust for many uses. It's recommended you have a baking stone (about $10 at Walmart) and a peel (a peel is a large thin paddle with a long handle made of metal or wood used to help slide baked goods in and out of your oven). This recipe goes great with Recipe #255242 and as a dipping sauce for Recipe #263900.

    Recipe #265466

    3 Reviews |  By 2Bleu

    A great wintertime comfort food.

    Recipe #265465

    4 Reviews |  By 2Bleu

    I first had these when Buddha first took me to his family's fishing spot on the lake. His Aunt Brenda makes these often. I loathed hush puppies before these. Always thought them dry and bland. Not these! Wow are they yummy. Thanks Brenda!

    Recipe #265432

    2 Reviews |  By 2Bleu

    This is a great recipe and it can also be used as a base to create your own flavorful BBQ sauce from. Try it on Recipe #294417 :)

    Recipe #265099

    2 Reviews |  By 2Bleu

    This will bring tears to your eyes! CAUTION: This is EXTREMELY HOT!!! This is our version of Harrisa, taking it from a paste to a sauce. There is a nice hint of garlic along with other spices in this wonderful condiment. This could easily be compared with habanero sauce, but you'll notice there is no vinegar in this recipe. Use it on grilled beef or lamb. For folks who say they can't find a sauce hot enough, this one will blow them away.

    Recipe #265068

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