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    14 Recipes

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    This is a variation of my usual spinach artichoke dip, with 3 boxes of spinach to make it a side dish. I made this for Thanksgiving and my family loved it. The basis of this recipe is Tiffany's dip on allrecipes. Reduce the spinach to one box to use as a dip.

    Recipe #79537

    I made this last night for a potluck at the home of a low-carbing friend. I think it's pretty tasty, but what wouldn't taste good with an entire stick of butter and a full cup of sour cream?

    Recipe #85615

    This is being posted in response to a request on the boards. I have not yet made it but intend to soon. It comes from a Whole Foods market flyer.

    Recipe #83459

    I tasted these at a shower and loved them - never thought to get the recipe (I had never heard of anginettes so I thought they baked the cookies). I got a local church cookbook and there was the recipe! I've also had these made with frozen strawberries.

    Recipe #62528

    This is from the wonderful "Breakfast Book" by Marion Cunningham. It was my first attempt (and only, so far) at making yeast bread. Couldn't be simpler and is delicious.

    Recipe #55395

    I made this because I had a bag of spinach & a red pepper that wouldn't last much longer in the fridge, and I had been trying to think of a way to use the preserved lemons I had made.

    Recipe #64716

    I got this recipe about 15 years ago from The Scottish Lion, a country inn in North Conway, NH - alas, the inn no longer exists. I asked for the recipe when I checked out, and they handed it to me on a pre-printed sheet .... turns out everyone wanted the recipe after having them at breakfast.

    Recipe #88177

    From Cooking Light - great in the summer.

    Recipe #62607

    I got the idea of combining teriyaki and ranch from a recipe on another recipe site. I decided to use the crackers to test my theory that anything tastes good if coated in cheesy crumbs.

    Recipe #62341

    This is delicious and addictive. It was given to me by my friend Lainey.

    Recipe #55690

    A low-carbing friend invented this ..... it's so yummy but I only crave it in summer. Of course, don't use good champagne as a mixer - I buy Andre Extra Dry, I've gotten that as low as $3.69 a bottle! I like a 50/50 mix but you can adjust to suit your tastes.

    Recipe #92570

    With a large Portuguese population in RI, this is typical of how steamed clams are served ('steamers'). This is a combo of several recipes. It's great w/some crusty bread to sop us the broth. Prep time includes 4 hrs cold water bath in fridge.

    Recipe #62379

    This is a variation of my usual baked penne, w/a couple of modifications for the contest. I called it Irish Penne because I had to name it - it's a non-Italian penne, and I'm Irish.

    Recipe #53233

    I usually won't post a recipe unless someone requests it specifically, but I thought this one was unusual & interesting, and I couldn't find anything else like it on Zaar. It comes from "Flavors of Tuscany" by Nancy Harmon Jenkins. It is described in the book this way: "Traditionally this soup, with its odd mix of medieval spices, was an ancient restorative, intended to pick up the flagging spirits of the bride & groom the morning after their wedding."

    Recipe #92940


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