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    830 Recipes

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    From Cook's Country

    Recipe #519330

    by Allison Vines-Rushing, Slade Rushing from Southern Comfort: A New Take on the Recipes We Grew Up With

    Recipe #517057

    Serve with warm syrup and add nuts into the batter if you wish.

    Recipe #517056

    From Southern Comfort by Slade and Allison Rushing. For the Creole Spice: mix together: 1 tablespoon fine sea salt, 2 teaspoons ground white pepper, 1 3/4 teaspoons cayenne, 1 teaspoon freshly ground black pepper, 1 3/4 teaspoons garlic powder, 1 1/2 teaspoons onion powder, 1 teaspoon dry mustard, 1/2 teaspoon ground cumin

    Recipe #517055

    From How To Feed A Family

    Recipe #517054

    Recipe #513904

    From Bountiful by Diane Cu and Todd Porter. If your tomatoes are firm or a bit off season, you will want to simmer them for 30 minutes before blending and add a bit more sugar.

    Recipe #513803

    From Made with Love. The cookbook recipe suggests using Old El Paso mild Enchilada Sauce

    Recipe #512189

    From Made With Love: The Meals On Wheels Cookbook. If you would like it saucy add a bit more mustard or pesto. Eat it cold, warm, with pasta, in a salad, or in a sandwich.

    Recipe #512188

    From Lidia's Commonsense Italian Cooking

    Recipe #511371

    Recipe #511366

    Recipe #511359

    Use a roquefort style blue cheese for the best result.

    Recipe #510727

    Use any berries you would like. Huckleberries, blueberries, strawberries, raspberries, or a combo.

    Recipe #510726

    You could also use flavored syrups if desired..

    Recipe #510725

    You will need two 10 inch lengths of cheesecloth or muslin.

    Recipe #510724

    Recipe by executive chef Charles Wiley chosen one of the ten best new chefs by Food and Wine magazine. Found on fabulous

    Recipe #508392

    Found in the New Southwest Cookbook and attributed to The Velvet Elvis Pizza Co.

    Recipe #508391

    From the Garden Cottage Bed and Breakfast in Cedar City, Utah. Found on

    Recipe #508386

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