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    338 Recipes

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    Carrots taste better with honey, so much so, that you won't even have to encourage the kids to "Eat your carrots, they're good for your eyes!" And, research shows that cooking carrots actually increases the antioxidant value in them.

    Recipe #399902

    A wonderful addition to your holiday dessert table!

    Recipe #399578

    These twice-baked potatoes, stuffed with cheddar cheese and bacon, are just the way my mother used to make them. I always loved the addition of the green onions. When you are feeling indulgent (these potatoes may not be for the weight conscious!) and are in the mood for a good steak and potatoes, try these! They are also good served alongside prime rib, chicken, or pork (even good all by themselves). Double or triple the recipe for your dinner parties. And, they can even be prepared upto 2 days ahead...just cover with plastic wrap and refrigerate until ready to do the final bake.

    Recipe #398280

    Even "real" men will eat this quiche...and ask for seconds!

    Recipe #397343

    Here's a fast, easy, and elegant appetizer or main course....especially if you make the flavored butter in advance (you can make the butter upto a week ahead and refrigerate until ready to use.) Serve along with a nice white wine and some good crusty bread for dipping in the garlic butter. Be ready for raves!!!!

    Recipe #392600

    These muffins are a wonderful accompaniment to ham, pork chops, or grilled chicken. The raisins make them sweet, the cheese keeps them savory. They are best served warm right from the oven.

    Recipe #389399

    Everyone will think that you spent hours making these delicious sticky rolls. Make them for brunch, dinner parties, around the holidays, anytime! They are great served with a cup of coffee in the morning, or just as a breakfast treat. You can certainly substitute chopped pecans for the walnuts, if you prefer. And, you can make your own bread dough if you don't want to use the prepackaged dough (but, why?). Even add a little allspice or nutmeg to the recipe as well as the cinnamon. The honey, nuts, and brown sugar give these rolls a wonderful healthy, wholesome flavor. Enjoy! :) Prep time does not include time for rolls to rise.

    Recipe #382847

    This is a wonderfully rich bread that I always make around the holidays...but it is so tasty, you should make it year round. The spices and dates go together deliciously! Date Nut Bread is a great afternoon or evening snack, served with butter or cream cheese. If you want a richer flavor, you could always throw in a cupful of chocolate chips or raisins (I'm kind of a date nut bread purist, so I don't), and, of course, chopped pecans can be substituted for the walnuts. This cake-like bread is very simple to make and very delicious to eat! :)

    Recipe #382815

    Fast, easy, and very delicious!! I usually have everything that I need for this recipe on hand. Use as much or as little garlic that you like, or, that your family and friends can tolerate. You can throw in a pinch of crushed red pepper flakes, if you want...but, I prefer it without. Served with a salad, some fresh Italian bread, a glass of wine...and, presto, dinner is ready!

    Recipe #382008

    The curry adds a great color and a wonderful flavor to the rice. Serve with any grilled or roasted meats.

    Recipe #381434

    Tasty, easy-to-make cake. Fun to make with kids after apple picking!! Enjoy with a cup of coffee and maybe even a little scoop of vanilla ice cream. Please, note the use of cake flour in this recipe, not all-purpose flour.

    Recipe #381433

    This "chowdah" is a family favorite. Served along with a green salad, some French bread, and a nice white wine, and you have a lovely dinner. Quick and easy to make.

    Recipe #375388

    You'll find bowls of "Kidney Bean Salad" (it's more of an appetizer or dip, than a salad) served throughout New England at many quaint taverns and pubs, where you can spread it on a cracker and enjoy it along with a cocktail or two. It is positively addictive!!

    Recipe #375355

    Chock-full of grated apples and chopped walnuts, this is a wonderfully dense and moist cake.It is especially delicious at the height of apple season, however, it is so tasty that I'm sure that you'll want to make it year round.

    Recipe #375076

    Since barely adorned strawberries are the star in this recipe, please choose plump, red berries. The chilled sabayon sauce is enhanced with balsamic vinegar and the taste will be very complex and delicious with a really good quality aged balsamic, however, it is still wonderful made with a more ordinary balsamic. Prep time does not include chilling time.

    Recipe #375033

    This sauce is served most often with pasta, but pesto is very versatile and is a wonderful accompaniment to scrambled eggs or grilled chicken or fish.

    Recipe #373059

    For many New Englanders, Independence Day celebrations just wouldn't be the same without the traditional meal of poached salmon with egg sauce, along with new potatoes, baby peas and, of course, strawberry shortcake (Recipe #289569). The egg sauce is a nice compliment to most any baked or broiled fish, as well as the poached salmon. Just substitute a half a cup of bottled clam juice or canned chicken broth for the poaching liquid.

    Recipe #369773

    I know that there are many recipes for Swedish Meatballs out there, but I had to add the one that I grew up with as a kid. And, like everyone else, I think my Mama's were the best! She served them with the gravy over egg noodles along with a green vegetable or salad. You can serve them as a main dish or as an appetizer.

    Recipe #368935

    Going to a restaurant for Sunday brunch can be wonderful, but, maybe you prefer the comfort and economy of a home-cooked meal, especially when you are entertaining guests. A strata, including this one, is a great way to go, since you make it the night before, and when you are ready the next day, just pop it in the oven.

    Recipe #365207

    To all my friends who may not be familiar with Old Testament cuisine, matzoh is the unleavened bread that the Jews were in the midst of making when they had to quickly leave Egypt and didn't have time to wait for the yeast to work. If you go into most any New York City delicatessen and ask the waiter what matzoh brie is, he'll probably say "scrambled eggs and matzoh!" Period!! I would prefer to think of matzoh brie as the Jewish answer to French toast. So, please, don't wait for Passover to enjoy this wonderful treat. You can have it for breakfast, brunch, or even a midnight snack...anytime of the year. Many people, including me, enjoy a savory version (and at the end of the recipe instructions, I have that version), but, I'm usually in the mood for sweet, so, I like my matzoh brie sprinkled with cinnamon-sugar and accompanied with orange marmalade.

    Recipe #365055

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