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    321 Recipes

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    In my search for DH's favorite dessert: Starbuck's Espresso brownies, I found this recipe by Paula Deen. I have not tried them, yet.

    Recipe #243638

    This recipe came from Epicurious. Using meatloaf mix — a combination of ground beef, veal, and pork — ensures a juicy result. While the meatloaf cooks, mash some potatoes and saute some green beans with garlic. Warm apple pie from the bakery is the perfect finale to this All-American dinner.

    Recipe #243164

    When tomatoes are in abundance here's a unique salad recipe you may want to try. The original came from Bon Appetit and suggested adding Feta. My family prefers Mozzarella so whatever cheese you want to use would be up to you, or leave it out altogether. Great summer-time tastes!

    Recipe #240086

    A little heat, a little garlic, a little herb flavor all combined in a marinade for bone-in, thick pork chops for the grill. Wonderful! Serve with baked sweet potatoes, spinach salad, and hot corn bread. What could be better? *Prep time includes marinating time.

    Recipe #239628

    Southern Living at Home printed this recipe, which I have not tried yet. This looks like fun to bake with the kids!

    Recipe #239002

    This shrimp appetizer is fantastic! Cold and refreshing with the zingy flavors of lime, cilantro and a kick of jalapeno make this the perfect hot weather hors d'oeurve. The amount of peppers you add are up to you but this recipe was made with kids in mind (Southern kids who like a little spice in their food!). Try this with Margaritas or ice cold beer (lemonade for the kids)! Most of the cooking time is chilling time in the fridge. Next time we'll try grilling the shrimp instead of boiling for another flavor dimension.

    Recipe #238788

    Sometimes we're in the mood for turkey and this is a quick, easy way to satisfy that craving. The gravy is wonderful over brown rice. Serve with a steamed green vegetable and hot bread with butter. Talk about comfy and wholesome! Leftover sliced turkey on French bread is THE BEST sandwich when served with the hot gravy.

    Recipe #238717

    I found this recipe at Epicurious and tweaked it to fit our tastes. It resulted in unbelievably tender pan roasted veal shoulder with a very rich pan sauce. Do NOT skip the anchovies and don't be afraid, it will not taste anything like fish. It just adds a rich velvety flavor and would not be the same dish without them. I served this for Father's Day dinner with steamed asparagus and angel hair with garlic and parsley. Next time I may add roasting vegetables during the cooking process.

    Recipe #235714

    My fresh pasta sauce is great with any pasta but we like vermicelli. Any other fresh vegetables would be lovely additions. My family likes this dish served alongside fresh grilled tuna in the hot, humid Mississippi summertime.

    Recipe #235704

    The last time I visited Bath, England, I had these to-die-for-don't-care-how-many-calories-are-in-here-popovers! I searched for the recipe and found it in Bon Appetit, 2004. Hope you like these as much as I do!

    Recipe #231525

    Very nice on a warm summer day! Serve as an appetizer with a chilled white wine or a spakling wine. This was featured in British Homes and Gardens.

    Recipe #231190

    Elegant, crispy and light salad with a slight tang of blue cheese.

    Recipe #231189

    This was served at Princess Diana's wedding Day brunch. I actually found this recipe on Food Network submitted by a viewer.

    Recipe #231172

    A different and light way to serve peas. It's wonderful served with Country Ham, tiny biscuits, and corn salad as a great Sunday lunch.

    Recipe #231171

    Long ago, before I could just throw a vinaigrette together, I started with this recipe. It's called The Best Vinaigrette Dressing in the Celebrations on The Bayou cookbook, put out by the Junior League of Monroe, Louisiana. The recipe calls for white wine vinegar but you can use either red or white wine or champagne vinegars. And, it's delicious with Feta crumbled over your green salad. 7/2013: Added a tweak of a little agave or honey to soften the taste.

    Recipe #225142

    This recipe comes from Chef Paul Prudhomme's Louisiana Kitchen cookbook. This is such a wonderful flavor, I had to share it. The sauce is good anytime, not just at Thanksgiving!

    Recipe #224991

    This is a refreshing, summer-time salad dressing. I use this dressing on assorted greens, a diced apple, and toasted pecans. Use your favorite salad and try this warm-weather dressing. Great with grilled fish.

    Recipe #224936

    Every self respecting Southern lady must have the perfect recipe for fried chicken and I claim this one. I found it in the cookbook named Square Table, A Collection of Recipes from Oxford, Mississippi. The cooking time includes marinating in a brine overnight.

    Recipe #224238

    This refreshing drink was invented by Tony Abou-Ganim, Master Mixologist, at the Bellagio in Las Vegas. The colors remind me of sunset, and the taste is out of this world!

    Recipe #223621

    This recipe comes from Harry's Bar in Venice, Italy. The ragu can be made with beef or veal, or chicken, duck, turkey, rabbit or lamb. We prefer veal for the more subtle taste. Serve over any pasta.

    Recipe #223620

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