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    327 Recipes

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    This goes with the recipe for the Conti Family Meat Sauce "These are small meat rools. Braciole is typically made in one large roll, but the small ones make serving easier." From the back of the book: "Last Bite - A novel of Culinary Romance" By Nancy Verde Barr, Julia Child's executive chef.

    Recipe #245660

    The ratio for this drink is 1:1:1 From drinkalizer.com This should be poured in layers.

    Recipe #245655

    My grandmama's recipe is delish on cold fried chicken, crackers, veggies or whatever else. It's best with a layer of cream cheese served underneath the layer of jelly on whatever you decide to use it on. Cook time is an approximation / guess because I've only watched her make it. Cook time includes the set time overnight. Here are my grandmama's notes: "I found that using the 1/4 teaspoon in your measuring spoons makes it super easy to scoop all of the jalapeno seeds out of the jalapenos before you chop them up in the food processor. Just a hint I thought you might like to know. Also, it isn't the seeds that make it hot it is the membrane of the jalapeno. I think it's prettier when there are no seeds though and using the little measuring spoon saves all of the mess of having to scoop them out if you miss them."

    Recipe #245654

    Fresh Italian summer salad. Goes good with meat dishes. Put up as requested by Chef #358191.

    Recipe #245021

    Recipe #240411

    Recipe #240399

    If I drank, I would FOR SURE try this. It looks yummy! From drinkalizer.com The ratio for this drink is 2:1:1

    Recipe #240397

    Recipe #240395

    My dad's recipe for a cherry margarita that I found while going through my mom's recipes.

    Recipe #240394

    Time includes "cooling time." Adapted from a recipe in Cookies Year-Round by Rosemary Black (Store in an airtight container at room temperature, between layers of waxed paper for up to 1 week, or freeze for up to 3 months.)

    Recipe #240351

    From drinkalizer.com "This non-alcoholic cocktail also looks great in a wine glass or a brandy glass."

    Recipe #240345

    From The Book of Greek Cooking (present from my second cousin.)Sometimes I get a craving for this and it hits the spot.(The sauce isn't supposed to be as lumpy as I made it in the picture. I forgot to stir it!)

    Recipe #233501

    Pretty much my favorite soup in the world. It has a thick broth rather than a thin, clear one. Yum! My family now has their own substitutions for the bullion and the cream of chicken soup (it still tastes as good with the substitutes) but this is the original recipe from my mom.

    Recipe #233350

    Wonderful sweet cake from The Book of Greek Cooking by Lesley Mackley(present from my second cousin.)

    Recipe #233328

    My younger sister says these taste like goldfish crackers yet have the texture of a cookie.

    Recipe #233293

    My mom made this about 1,000 times trying to get the recipe to taste like what we have when we eat lunch at the V. Sattui winery in Napa Valley for the weekend. She came pretty close!

    Recipe #233153

    These dolmades have much more meat than rice in them which is how my dad always liked them. This is the first thing I remember cooking with my mom when I was little. She would let me "help" roll the dolmades.

    Recipe #233134

    My mom and grandma would spend the day making this sauce in a huge vat and canning this the rest of the day. This is a much smaller recipe so you won't have 25 mason jars of sauce ;-) This is the only BBQ sauce I like.

    Recipe #232947

    My mom's tabouli recipe that has been tweaked - the tabouli was a year long work in progress! The first picture is of the recipe prior to the major tweak - and it wasn't my favorite. Now, with the improved recipe, I could literally live off this stuff - especially when I pare it with Recipe #218012 or spread it in my Recipe #331572!

    Recipe #232941

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