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    47 Recipes

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    This is a very simple, tried and true recipe from Fannie Farmer, with very minor changes. You must use PURE maple syrup for this to come out right. Butternut Squash can be prepared this way as well. Oh, I forgot to add, it is delicious!

    Recipe #397643

    The secret to making this simple and delicious dish is in the assembly. You always want the bread pieces to be touched by a tomato on one side and a piece of sausage on the other so it can soak up both of the flavors (see instructions below). You will need six, 12 inch metal skewers for this recipe. This is fantastic served over a platter of my recipe #299645 with a nice big wedge of room temperature Smoked Gouda, a bottle of red Wine and a jug of Apple Cider.

    Recipe #365252

    This is a really thick, quick and comforting soup that is great for breakfast, lunch or dinner. The key to making this soup is to have everything prepped before you start cooking because it comes together really fast. On a scale of 1-10, with 10 being the hottest, I would say this is a 6. See my notes below on ways I change up the ingredients, depending on what I have on hand.

    Recipe #359040

    I love to make a half batch of recipe #311167, which calls for 1/4 pound of strawberries. I am also a pb&j fanatic! I can usually only buy strawberries by the pound. I make this little bit of jam with the left over stawberries to have on hand for a couple of weeks for a few great pb&j sandwiches or to serve on recipe #144964. I like a very tart jam so you may want to cut back a little on the lemon amounts to suit your taste.

    Recipe #348144

    This is a pretty, quick and tasty stew. I like to serve it over egg noodles and topped with parmesan cheese. If I'm in the mood for spicy and smokey, I add one or two finely chopped chipotles with some of the adobo sauce when I add the tomatoes.

    Recipe #346630

    This is a FANTASTIC economical recipe that I have come up with after reading and trying many different recipes. I think the two best features of my recipe are adding the chipotle in adobo sauce and using white beans. Serving this with crumbled blue cheese and oyster crackers brings this dish to a whole different level…

    Recipe #346214

    This is a delicious, fast and easy dish to prepare. The key is to have everything prepped, because it comes together really fast. Cut back on the red pepper flakes if you don't like things too hot but do add at least a pinch.

    Recipe #346042

    This is the most fantastic Cheesecake I have ever tasted. The recipe is from M.S. Milliken and S. Feniger (with very minor changes). I have no idea who they are but I sure do thank them for this great recipe. People just go silent when eating this.

    Recipe #342801

    This is a beautiful and delicious salad. This is also very nice and a bit milder served with Golden Delicious Apples.

    Recipe #342779

    This is a delicious and comforting casserole to serve on a cold winter night. Navarin is a French cooking term used for a casserole of lamb with young root veggies.

    Recipe #342408

    These cheese balls are really fun to make and serve. Great with my recipe #227398. Please note, cooking time is chilling time.

    Recipe #341835

    I can't believe no one has posted a recipe for these. I grew up enjoying eating these as much as I enjoyed watching the game. In my opinion, this is the only way to eat a hot dog... Go Red Sox!

    Recipe #340935

    So nice and easy to enjoy on a cold day... AuntSana took the beautiful picture and kicked it up a notch. She dipped the rim in maple syrup and then in cocoa. Brilliant!

    Recipe #340328

    Use these directions to serve my recipe #338062 and a doube serving of recipe #330397 with pasta, family style.

    Recipe #338938

    This recipe makes very tender and moist meatballs that are packed with flavor! Once cooked, add them to your favorite sauce. These freeze beautifully for future use.

    Recipe #338062

    This is my favorite thing to make with Thanksgiving leftovers and a great way to use up leftover rolls or biscuits...

    Recipe #337158

    This is comfort food at its finest. It’s a warm, simple and easy dish that can be enjoyed for breakfast, lunch or dinner. It is also a great way to use up day old bread. The key to this soup is to have everything prepped before you start cooking because it comes together really fast.

    Recipe #334232

    This dish is great grilled or broiled. It is equally good with pork or chicken. If you have an abundance of big stocks of rosemary, use them for the skewers. Just remove the leaves from the stocks and soak the stocks for about an hour in water so they don’t catch on fire while grilling or broiling the lamb. The prep time allows for 2 hours of marinating. The longer this marinates, the better it is. If you have the time, let it sit overnight.

    Recipe #333752

    This is a very simple, versatile tomato sauce. You can dress it up anyway you like, but try it before you mess with it, you might like it... By processing the onions, you get all the juice from them, they cook up quickly and your eyes do not cry as much. If I do not have fresh basil, I use the same amount of fresh oregano (which is a perennial where I live). I love to brown but under cook 5 Italian sausages, finish cooking them in the sauce for about 15 minutes and serve with pasta and some parmesan or romano cheese. Enjoy!

    Recipe #330397

    This is a must have for a New England Thanksgiving meal. I make homemade pastry dough for the crust, but that is a whole other recipe. You will need a 10 inch pie dough and a 10 inch pie pan for this recipe. We think it is perfection.

    Recipe #329956

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