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    You are in: Home / Vicki in CT's Public Recipes
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    267 Recipes

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    Elegant appetizer but easy because can do ahead. From The Hors D'Oeuvre Book by C. Castle. Note this needs to set up for several hours prior to service.

    Recipe #276718

    These elegant little balls are served on tiny pretzel sticks. Great make ahead. From The Hors D'Oeuvre Book by C. Castle.

    Recipe #276713

    Super simple but elegant appetizer. From The Hors D'Oeuvre Book by C. Castle.

    Recipe #276674

    These tasty morsels can be made ahead and even frozen to quickly serve company. From The Hors D'Oeuvre Book by C. Castle.

    Recipe #276671

    Delectable sweets from Italy. Perfectly crunchy.

    Recipe #272542

    I haven't made this but am posting for safe keeping.

    Recipe #266380

    You'll need a bib for this one.

    Recipe #265019

    I love the Chili's version of these. I think I've come pretty close to their recipe by trial and error.

    Recipe #264856

    Zesty twist on burgers. Delicious.

    Recipe #258172

    Instead of relying on fat for flavor, this fresh salad uses varied tastes and textures to impress guests: crisp, peppery arugula; tart, crunchy pomegranate seeds; and rich, slightly sweet pecans. From epicurious.

    Recipe #257927

    Rosemary sprigs double as flavoring agents and skewers in this beautiful hors d'oeuvre. From Bon Appetit. Can use basil pesto if preferred. This recipe only uses half the pesto.

    Recipe #257885

    Terrific appetizer from Bon Appetit.

    Recipe #257881

    From the Pirate's House Cookbook, Savannah, GA. I have yet to try this but it sounded good so posting here for safe keeping.

    Recipe #254755

    Flavorful and easy. Serve with brown rice. From the cookbook, Pleasures of the Palate.

    Recipe #253357

    I LOVE chile rellenos. Serve with Recipe #253132. From Santa Fe Hot and Spicy Cookbook.

    Recipe #253341

    Terrific snack. After mixing it up I place portions in individual mini snack size ziploc bags. Easy to grab and go. From Southern Living.

    Recipe #253332

    The mild green chiles add a terrific flavor to this dish. From Santa Fe Hot and Spicy Cookbook.

    Recipe #253136

    Traditional southwestern method of cooking pork. From Santa Fe Hot and Spicy Cookbook.

    Recipe #253134

    This is a basic red chile sauce that can be made as hot or mild as you like by adjusting the chile powder. From Santa Fe Hot and Spicy Cookbook.

    Recipe #253132

    Beautiful entree. Get quality tuna. This tuna is dark and crispy on the outside and beautifully red on the inside. From the cookbook, Santa Fe Hot and Spicy. Can also use tuna steaks vs. the loin. I don't even bother chilling and I sub rice wine vinegar for the mirin.

    Recipe #253131

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