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    166 Recipes

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    From the " Ford Treasury of Favorite Recipes from Favorite Eating Places" Volume 3. This is the best Goulash Recipe! From the Mark Twain Hotel, Elmira NY. The original recipe uses 2 pounds of 1 inch cubed lean round of beef. If using cubed beef, cooking time will be until the beef is tender (longer time than given below).

    Recipe #480256

    Verbatim from the delicious

    Recipe #476440

    From the Joan Nathan Book " Jewish Cooking in America". I made this using the Kitchen Aid.

    Recipe #464279

    Delicious-my own recipe- this recipe is designed for the Le Creucet Round Tatin Pan. The Tatin is made of enameled cast iron. It measures approx 9 3/4 " in diameter and about 3" tall.

    Recipe #462673

    Recipe #461980

    Uses fresh peaches, left-over challah and almond extract.

    Recipe #461814

    LOOSELY based upon some of Justin Wilson's Rice dishes.

    Recipe #461726

    My recipe. I serve this with plain white rice.

    Recipe #461724

    Based upon the "Real Cajun Recipes" website. Not sure if its really Cajun but it is good and easy. I changed it a bit; made it better (in my opinion).

    Recipe #461632

    I LOVE Justin Wilson. Check out his videos on YouTube..this recipe is delicious Its from his cookbook " Homegrown Louisiana Cookin'" I gar-on-tee you'll like this. Cooking time does not include the time to cook the pasta.

    Recipe #461618

    I stumbled upon a video of his tv show. "You know why de shicken cross de road, haaah? Really, to run away from dem Cajuns, I tell you dat right now, cause Cajun will eat mos' any-ting, an dey love to cook shicken." Cooking time is approximate since he says to "cook it a long time"...Id say 2 hours or more

    Recipe #461033

    This is a delicious recipe - my own ( based loosely upon some internet recipes) . You can use more or less cajun seasoning to your liking since its spicy. I serve this with fresh bread and white rice. The Cajuns might use Andouille sausage with this but I really like the hillshire lite smoked sausage ( its even better than the non-lite version, in my opinion).

    Recipe #460349

    From the "All in the Family Cookbook" --our favorite show second only to I love Lucy.

    Recipe #460212

    These cupcakes start out with a plain old mix...the end result is a very moist and flavorful cupcake! I like the Betty crocker mixes. Make sure all the ingredients are all room temperature.

    Recipe #460180

    from --an amazing blog

    Recipe #460016

    This recipe is based upon a recipe from a cookbook called: " So eat my darling- A guide to the Yiddish kitchen" . Its delicious.

    Recipe #459527

    My grandmother and the rest of the family drank this. please use sugar cubes only-and sip the tea through the cubes. My family also used the following brand of teabags ( still found ion the Jewish section of the grocery store)- "Swee-Touch Nee Tea"

    Recipe #459519

    from a great blog

    Recipe #459136

    My own recipe-delicious! -use medium size unglazed clay pot ( Romertopft). Use flanken ribs-they are such meatier and tastier. Everglades seasoning is a wonderful all-purpose seasoning available in all the supermarkets in Florida. Substitute seasoned salt instead.

    Recipe #458535

    I Love Rogers & Hammerstein's South Pacific. And Bali Hai is my favorite song... Posted for ZW7 Bali Ha'i may call you, Any night, any day, In your heart, you'll hear it call you: "Come away...Come away." Bali Ha'i will whisper In the wind of the sea: "Here am I, your special island! Come to me, come to me!"

    Recipe #458292

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