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    111 Recipes

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    This is GOOD--trust me! Tastes like a million bucks--maybe 2 million. I like to use cavatappi pasta (double elbows) because they are long and squiggly so they hold a lot of the sauce.

    Recipe #256690

    Just tried this today. Its a beautiful pie witth very little effort. I will definatley be making this again!

    Recipe #322781

    I bet you think all spinach dips are the same... NOT SO! This one is really tasty. We put a dollop on a cherry stone clam this weekend and grilled it. WOW!! You can do a million things with spinach dip. You could use white wine instead of vermouth... I just didn't have white wine when I made this... I DID have vermouth. No need to defrost and drain the spinach.. it just works

    Recipe #246272

    Actually I prefer to use cavatelli( double elbows). I love this in the winter but sometimes you just have to have it in the summer too. It seems like a lot of ingredients now that I am writing it down, but so worth it. It may seem strange, but I use the frozen spinach still frozen--makes it easier to cook and doesn't cause a liquid problem!

    Recipe #245005

    I learned to make this when i lived in Santa Cruz. It was a breakfast staple in my house for a long time. I know chillequilles is something completely different, but this is what we called it. I like to add hot sauce and black olives to this as well

    Recipe #247103

    Have you ever used Fenugreek? If not I highly recommend it. Thats what gives this ahi tuna that little something in the background that makes you wonder. It has almost a maple flavor but is used in alot of curries. I love it. Penzeys spices sells it online.

    Recipe #250081

    You really could use this on any number of things... tri tip, skirt steak, flank, vegetables, chicken... whatever. Its just so good. If I am using it on beef, I like tomarinade for at least 3 hours. Cooking time is marinading time

    Recipe #245504

    This is a great fall/winter recipe. I don’t use my oven in the summer for obvious reasons. Letting boneless chicken marinate in either sour cream or plain yogurt makes it really tender and almost fluffy. You can really customize this recipe to your liking--it's more of a method than a recipe.

    Recipe #241031

    I love anything that has coconut in it and this is one a fantatic way to bring coconut to a main course. The best part is that these coconut shrimp are not fried so you can eat more of them with out feeling guilty!! I like to serve them with pineapple salsa, which means I add crushed pineapple and coconut to a jar of salsa. It’s a spectacular treat!!

    Recipe #245061

    I got this recipe from a friend of mine who comes from a large Greek family. It was a favorite to bring to dinner parties. Feta cheese doesn’t melt, but when its baked this way it makes a great spread. I think its best with sour dough but any crusty bread will do fine. Also, if you like things spicy, add a little crushed red pepper to the tomato mixture.

    Recipe #242666

    One of my fall favorites. I am so happy this is back in season. I could eat this stuff by the bucket! This is the easiest side dish ever.

    Recipe #261048

    Always a popular party item. This can be prepared in advance and baked before serving. I like to serve this with warm pita chips.

    Recipe #280622

    A special weekend brunch for 2... perfect with a glass of champagne. Make sure to coat the pan well with cooking spray so the eggs don't stick. Spinach measurement is BEFORE thawing and draining. I made my sandwiched on Bermuda Onion Rolls but do as you like.

    Recipe #280809

    I get lots of requests to bring this to dinner parties. There are many different variations but this one is my favorite. I like to use fat free cream cheese because then I don’t feel so guilty. Ideally, you SHOULD use fresh lump crab meat, but it’s a bit pricy--canned is fine. For a Mexican flare, add a ½ cup of salsa.

    Recipe #241027

    This recipe might sound strange... who ever thought of using mayo on a grilled cheese instead of butter?? Try it, you'll see. It makes a great crunch on the bread. And you can use fat free mayo... I don't think fat free butter exists. I haven't found a cheese I don't like with this sanwich. You can also switch up the meat.

    Recipe #245503

    This recipe works best in the food processor. I find that this recipe is grainy if you use roasted red peppers from a jar. This dip goes well with tortilla chips, raw vegetables, or even as a replacement for mayonnaise on your favorite sandwich. Every time I make this, at least 1 person asks for the recipe!

    Recipe #241618

    I always loved these cookies! I think they might be my fave of all the cookies my mom ever made. These were mostly around holiday time.

    Recipe #244842

    Simply delicious! This is a recipe from my grandmother's friend Betty Russo. she is the most amazing baker and I LOVE when she comes to visit. Betty always leaves me begging for the recipe..... and then about a week later.. the recipe arrives in the mail. This is a simple cookie. You could add different extracts to change it up a bit... anise would be great, or even lemon.

    Recipe #311913

    My grandmother's best friend made these for the nurses while my grandmother was in the hospital and they all asked for the recipe. These are the best cupcakes I have ever had. Not the usual! This is so easy and worth every calorie

    Recipe #269929

    Got this recipe from a friend of my mother. It takes a while, but is worth the wait. To make this Mexican style, use a tsp of cumin and a couple tablespoons of salsa or enchilada sauce.

    Recipe #277526

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