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    17 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    1 Reviews |  By VLizzle

    A nice comfy soup that is easy to put together! Some additional info for ingredients: I use 1 tsp McCormicks Basil/Garlic Blend - which I am having trouble listing as an ingredient and also 1 4oz can of Pennsylvania Dutchman Chunky Style Portabello Mushrooms. You can use fresh mushrooms if you prefer.

    Recipe #447450

    1 Reviews |  By VLizzle

    I just one first prize in a contest sponsored by for the best pizza recipe. I have to say I am SO excited! The requirements were to use at least one ingredient that they carry -- I used five, the 2 cheeses, pepperoni, peppers and tomato puree can all be found on their website. I think the combination of flavors will speak for itself.

    Recipe #306480

    I modified this recipe from - a fabulous site for authentic Thai recipes - check it out. You can also purchase hard to find ingredients in case you don't have an Asian market near you. Please note that you MUST use an Asian canned beef stock or Asian canned vegetable stock -- the flavor will be very different if you use traditional canned broths.

    Recipe #305882

    2 Reviews |  By VLizzle

    One of my co-workers was nice enough to share this recipe with me. It does have pork, but you can make a vegetarian version be eliminating the pork and increasing the amount of eggplant. A side of Jasmine rice makes a nice pairing.

    Recipe #305879

    © Larry Ervin - This easy recipe elevates everyday au gratin potatoes to a dish you'll be proud to serve to company or take to the next potluck. A bain-marie (water bath) does the trick. Get beyond bland au gratin potatoes. Blue cheese is the secret ingredient. Bleu d’Auvergne is a great one, but any good blue-veined cheese will serve well. This easy recipe employs a water bath technique that ensures perfect results. I have altered the original recipe slightly to my liking. I recommend serving this with Recipe 24623 -

    Recipe #290016

    2 Reviews |  By VLizzle

    Adapted from Vegetarian Times 2005 Grilled sweet potatoes require close attention – but the results are worth it. Slice them too thick, and they won’t cook through; slice them too thin, and they will char quickly. Slice carefully and keep an eye on the grill.

    Recipe #290014

    1 Reviews |  By VLizzle

    Bread Pudding is one of my favorite desserts! I definitely consider it a welcoming comfort food. I created this based on ingredients that I had on hand at the time.

    Recipe #289906

    1 Reviews |  By VLizzle

    Mango is my FAVORITE fruit! Especially now that we can import from India. This is my own recipe and I love to serve it warm with a scoop of premium vanilla ice cream

    Recipe #289885

    5 Reviews |  By VLizzle

    While in the pursuit of a more traditional Texas Style Chili, I came across this recipe for Cowboy Steak Chili Aside from the chili itself, the recipe includes this fabulous Cowboy Steak Seasoning, used to season the steak in this chili. See my posting for the Cowboy Steak Chili Recipe. YEEHAA

    Recipe #289321

    While searching for an authentic Texas Style Chili, I discovered this recipe from There are so many chili recipes with many variations for all types of taste buds, but this one really knocked my socks off. While the chili recipe above will stand up even if all you add is chili powder, this mix will give it more complex depth of flavor. The idea comes from Cowboy Steak, where the essential “Cowboy” element is ground coffee. Was this the result of a creative campfire cook. Or some happy chuck wagon mistake? You can also use this seasoning to make Cowboy Steak. If you do, it is traditional to add onion powder and garlic powder to the mix. You may want to mix up enough to use later as a dry rub for ribs or chops or even chicken. If you do, bloom the mixture just before using. The only change I made was to cook the chili for 8 hours on low in the crock pot before serving. I truly believe that one of the secrets to good chili is a looooooonnnnngggg cooking time. YEEHAA

    Recipe #289271

    2 Reviews |  By VLizzle

    Rob Evans is the Chef at Hugo's in Portland, Maine. This is the mayonnaise recipe used in his fabulous Tuna Melt sandwich, which I also posted on RecipeZaar. I will never make a tuna melt any other way again.

    Recipe #288314

    3 Reviews |  By VLizzle

    Rob Evans is the chef at Hugo's, located in Portland, Maine. This is his version of a not straight-from-the-can tuna sandwich. An Italian tuna, Gruyère cheese, charred-rosemary mayonnaise tuna sandwich. I have also posted the recipe for the charred-rosemary mayonnaise which makes this sandwich out of this world. Tuna Melts are my favorite sandwich. I made this today for lunch and I will never use another recipe again!

    Recipe #287962

    5 Reviews |  By VLizzle

    Thick, hearty dip that is great with pita chips or tortilla chips. As an optional ingredient, I sometimes fold in chopped Kalamata olives. Enjoy!

    Recipe #287420

    1 Reviews |  By VLizzle

    Adapted from Alton Brown, and highly recommended by my friend Tom. These protein bars are not only good for you, but they taste great as well. You can customize the recipe by adding whatever type of dried fruits you personally like. Tom recommends adding dried pineapple and some coconut.

    Recipe #286204

    After trying a variety of roast recipes, I decided that this combination of different recipes worked best for me. You can also add 1/2 cup sliced mushrooms to the onion and carrots if you like a mushroom gravy or some peas too. This just in: 9/8/8 - this recipe just won 2nd place in a Beef Roundup contest sponsored by Country Woman magazine and will be featured in the Feb/March 09 issue.

    Recipe #276903

    6 Reviews |  By VLizzle

    This fabulous recipe is thanks to Paula Deen. I tried it last night for the first time, and I just couldn't wait to share it with others. A wonderful comfort meal for a chilly winter evening. Enjoy!

    Recipe #275016

    1 Reviews |  By VLizzle

    A fabulous easy recipe that can be used as a main course or side dish. Sure to please any cheese lover.

    Recipe #266922

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