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    211 Recipes

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    This is an old houseboat recipe. Cheers!

    Recipe #85498

    This recipe came from the Beer Can Chicken cookbook by Steven Raichlen. It is absolutely delicious. Perfect for a backyard party. Brie works just as well.

    Recipe #84178

    This recipe came from an old Pillsbury Classics cookbook. It generally is served as a side dish with grilled chicken, pork chops, steak of sausages. Prep time does not include refrigeration time.

    Recipe #84140

    This is a refreshingly different and easy salad that I have made many times. It comes from an old cookbook of mine entitled "The Complete Encyclopedia of Chinese Cooking.

    Recipe #84134

    This is a very old recipe that was handed down to my Mother from her aunt, who we called "Aunt El", and who has long since passed away. I just found the recipe as I was packing up boxes in preparation for a major move. I have no idea how many it serves because a "bunch" of carrots is anybody's guess. I think of it more as a condiment or something to serve at a barbecue. If Splenda is used for the sugar it can be a very low calorie dish. Also, the ingredients are generally on hand, so it's pretty economical. Thanks Aunt El!

    Recipe #83798

    I found this recipe in a magazine years ago and lost it! I just found it again on the Fleischmann's website! It's delicious! The bread part could probably be adapted to a bread machine, although I have not tried to yet. Please let me know if you do!

    Recipe #83591

    I think this is the first dinner I ever cooked after I got married..a long time ago! It was very easy but tasted like I had worked a lot harder on it than I did! I have never made it in a crockpot, but I think it would do really well. I hope you enjoy it as much as we did.

    Recipe #83557

    This salad was a staple on Christmas Eve while my sons were growing up. It's very colorful, Chrismassy, refreshing and it serves a lot of people. It can be put together well in advance. In fact, I would recommend making it at least a day or two ahead. Prep time really depends on how cold your refrigerator is, so the timing is flexible. We generally served this on a large red lettuce leaf with a dab of mayonnaise and a mint leaf on top. The recipe came from an old Joys of Jello cookbook.

    Recipe #83554

    If you love banana pancakes, try this one! It's sinful. But, do make the Banana Cream Topping in advance as it will really cut down on preparations the day you make the pancakes. I hope you enjoy them!This recipe came from Bon Appetit

    Recipe #62308

    Stratas are a great way to feed a hungry crowd. Plus, you can make them in advance and refrigerate them overnight, which is an option with this strata as well. I fixed this one on our recent fishing/houseboat trip on Lake Shasta, hence the name! It disappeared in a hurry!

    Recipe #62307

    I love these with a cup of tea or with a scoop of sorbet. The yield depends on the size of cookie cutter you use. Chill time for the dough is not included.

    Recipe #62299

    Simple, easy and tropical. I think I need a vacation!

    Recipe #62291

    Here's another recipe that takes me back to Bequia (although the recipe originally came from Bon Appetit!). Freezer time for the crust is not included nor is the chilling time for the pie.

    Recipe #62285

    This pie is quick and easy to put together. It's also yummy and rich, but not so rich that it wouldn't benefit from a scoop of vanilla ice cream ;)

    Recipe #62271

    I'm also a sauce person. This one is really a great all purpose sauce that's wonderful on practically anything: steaks, fish, potatoes, whatever.

    Recipe #62265

    I am always on the lookout for ways to cook mussels. This one is a little different with the addition of Pernod, which is an anise flavored liqueur. As for the mussels, I prefer the New Zealand Green Lipped mussels over the black. That's just my personal preference, in a pinch, the black ones are fine. This would make a nice first course or main dish with the addition of some really great crusty bread and a simple salad.

    Recipe #62260

    This is a tropical twist to an old favorite of ours. Don't forget the umbrellas!

    Recipe #62134

    During the summer months grilled pork tenderloin is a frequent item on our menu. The Asian influenced sauce in this recipe would also be great with chicken or flank. Nectarines would be a nice substitute for the peaches. The marinading time is not reflected in the prep time.

    Recipe #62132

    This dish should be prepared at least one day before serving which puts it high on my list of dishes to prepare for company. All of the work is done before hand. The recipe is from a restaurant in Julienas France, "Le Coq au Vin" and I found it in Bon Appetit.

    Recipe #62127

    This is wonderful with any kind of stew or braised meats such as lamb shanks or Osso Bucco. It's my idea of comfort food!

    Recipe #62118

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