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    213 Recipes

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    A lot of people don't like cilantro, but I think it really makes the flavors combine in the dip. I used fresh jalapeños before, but I think the pickled kind works better with less mess and fuss.

    Recipe #326646

    Very refreshing drink, very easy to make. It works just as well with Cantaloupe or Honey Dew melons. I've made this recipe with many different types of melon with great results. The grocery store I use has a yearly melon sale in the summer. You can try and buy several types of melons that you normally couldn't get in this area of Wisconsin. The Santa Claus melon has a very mild flavor and light color. I like to use my LaLane juicer.

    Recipe #326643

    In this version of apple crisp, prepared sugar cookie dough is used to create a chewy, crispy, sweet and all-but instant topping for the classic fall dessert. And there's plenty of room for improvisation here. If you like your crisps with large chunks of topping, skip the food processor and oats. Simply break off clumps of dough and scatter them over the apples (or pears or a blend). The cookie dough also could be adulterated with all manner of add-ins, from candy bits and chocolate chips to dried fruit or nuts. With the exception of nuts, add-ins are best mixed into the dough and oats after processing. For speed and ease, this recipe calls for prepared cookie dough (the sort found in the grocer's refrigerator case), but if you have the time homemade dough would taste even better. And when serving, don't forget the vanilla ice cream. After all, milk and cookies go so well together.

    Recipe #326640

    This recipe started from a card from a grocery store, then turned into something indulgent. You can change the cheeses to whatever you want, but after many trials, these cheeses work the best. You can beef up this mac and cheese by adding extra ingredients before baking: -- Add in two cups cooked broccoli cuts and 2 cups cooked diced chicken breast. -- Add in 2 cups cooked crumbled bacon and 1 cup chopped scallions. -- Add in 2 cups diced cooked ham. -- Add 2 cups chopped tomatoes and 1 cup chopped fresh basil.

    Recipe #326638

    Cheesy Brat Casserole from Festival Foods grocery store here in Green Bay. This works so well with their Oktoberfest brats.

    Recipe #326604

    Baked Ravioli is a concoction made out of wanting something Italian and needing to clear some things out of the freezer. I usually keep bags of frozen ravioli on hand to make them fried - which is oh so good.

    Recipe #326592

    One of the easiest ways to add depth to a vegetable dish is to slowly roast the ingredients. In this case, cherry or grape tomatoes are roasted, drizzled with balsamic vinegar and heaped over ricotta-slathered bruschetta.

    Recipe #326573

    Chocolate Banana Wontons From Chef J.R. Schoenfeld. The other recipe on Zaar like this wasn't quite the same. I know this one is good. It's so easy too.

    Recipe #326554

    Super simple and elegant summer salad from St. Brendan's Inn in Wisconsin. This is very refreshing and it looks so good on the plate. There is so much flavor in each bite.

    Recipe #326491

    Cheese Puffs from Wisconsin, how great is that? Pepato is a semi-hard sheep's milk cheese with peppercorns. Pepato is a pepper Asiago cheese that you can find in cheese shops or specialty Italian stores. Variation: For lighter puffs, use 2 whole eggs and 4 egg whites instead of 4 eggs.

    Recipe #326489

    Yum. Apples and pork chops. If you don't have the apple brandy, you can substitute with apple juice. This makes a wonderful sauce, and I like to serve it with plain white rice.

    Recipe #326469

    Another melon cooler drink. I use my LaLane juicer to make it easier.

    Recipe #326466

    Something my DD created while trying to figure out what to have for supper. We had some small tomatoes to use up and some thick sliced bacon. The leftovers work well for a cold pasta salad too. Just add some Miracle Whip and more chunks of cheese.

    Recipe #325286

    Ranch Burgers Recipe from The Wisconsin Beef Council

    Recipe #315780

    Caprese Polenta Burgers Recipe from The Wisconsin Beef Council

    Recipe #315739

    Fiesta Rib Eye Steaks Recipe from Festival Foods

    Recipe #311355

    Grilled curry chicken legs Recipe from Penzeys Spices. The Cilantro does have to be fresh for this recipe to make the paste. Buy the big package of legs; they’ll be gone in a minute. If you are lucky enough to have leftovers, these legs are great cold, too. The amount of CURRY POWDER called for will end up spicy-tasting, but not overly hot, which is a good middle of the road when feeding a crowd.

    Recipe #311344

    Italian Chicken Sandwiches Recipe from Festival Foods - I've used deli ham in place of the prosciutto too.

    Recipe #311337

    Cherry Chicken Salad Recipe from Festival Foods

    Recipe #310644

    Crumbled Feta Salad Tarts Recipe from The Wisconsin Milk Marketing Board

    Recipe #310635

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