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    216 Recipes

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    I was looking for another type of macaroni and cheese dish and came across this one from Emeril Lagasse. I haven't made it yet but plan on trying it out on my crew at Thanksgiving. What's not to like about Cream and Cheese - the epitome of comfort food.

    Recipe #104588

    This recipe came from "Taste of Home" magazine in the "I Wish I Had That Recipe" section. It comes from a restaurant in Chamberlain, South Dakota named Al's Oasis. Prep time includes chilling times.

    Recipe #60583

    This recipe comes from my SIL's co-worker. I cannot remember the name she used for the recipe so I will just call it Shrimp Curry. I have adjusted the quantities because the original recipe made a very large batch. I dubbed this recipe as "Americanized" due to the addition of Emeril's "Essence". I like to eat this as a soup but DH likes it served over Basmati Rice.

    Recipe #102284

    I love fresh asparagus and I'm always looking for different ways to prepare it. This is very rich and if you don't like a lot of salt you may want to use only one-half of the onion soup mixture. Our tastes run on the "heavy salted" side so we like to sop up the left-over juice with a piece of crusty french bread. If you like a lot of cheese feel free to increase the mozzarella to 1/2 cup or to taste. Watch closely while in the oven to make sure it doesn't burn. The onion/butter mixture is enough for 2 pounds but you can refrigerate the remainder for another time. I even cut the amount back to 2 Tbsp of butter mixture dribbled over one pound and found it was plenty - it's all personal preference.

    Recipe #225156

    A co-worker of mine brought this to the office and it is absolutely delicious. You can use it on a salad, but it's also great as a dip. The cook time is the chill time.

    Recipe #300057

    A local restaurant, Zea's, serves grits as a side dish. This is my version of those grits. No, they aren't for the serious dieter but if you want to treat yourself to an occasional splurge I don't think you will be disappointed. NOTE: You may want to start off just using 1/2 cup of butter. Some people find 1 cup to be a little too much. You can always add more if you like.

    Recipe #85161

    I found this recipe on the internet and I must say it is the best dip I have found so far. It purports to be the dip from the restaurant Houston's. I can't say for sure whether it is or isn't but can only say how good it is.

    Recipe #107705

    This dish can also be baked in individual ramekins if preferred. Add a salad and hot crusty bread for quick and easy meal.

    Recipe #61944

    This is a favorite dish of ours - very creamy and very easy to make.

    Recipe #58154

    This recipe is courtesy of Giada De Laurentiis. I haven't actually made it, but I work with a young lady who prepared it and brought it to the office. This was so good we looked like some hogs "slopping at the trough" gnawing on those drumsticks and licking our fingers. We were even eating the marinade after all the chicken was gone because we didn't want to waste a drop. If you wanted to serve this as an appetizer you could use the "drumettes" from the chicken wings. The original recipe does not call for salt, but after tasting it I feel it does need some salt so I listed it as an optional ingredient.

    Recipe #216697

    This is an incredibly moist and tender Banana Nut Bread. The addition of the instant banana pudding gives it an extra banana "kick". I find baking it at a lower temperature avoids burning the edges. My DH likes it for breakfast served under two eggs over easy.

    Recipe #138062

    A friend of mine gave me this recipe years ago. It makes a great summer time dessert. Cook time is the chill time.

    Recipe #85162

    A very good stir fry recipe that comes from Bon Appetit. Preparation time includes marinating time.

    Recipe #85164

    This is called Best Cherry Pie because it is a blue ribbon winner at the county fair in Vicksburg, MS (according to the cookbook "Vintage Vicksburg"). I think it's a blue ribbon winner

    Recipe #60581

    This recipe comes from Gourmet Magazine. It is very simple and delicious.

    Recipe #62149

    I am a big fan of Steak au Poivre but we rarely cook our steaks in a skillet so I never have the drippings to make the sauce. This is a recipe I found on the internet. I admit it is not as good as the real thing from scratch, but it is quite tasty.

    Recipe #61534

    It was so hard for me to decide if I preferred blackberry or cherry preserves so I combined the two and came up with an absolutely delicious combination. This is scrumptious served over vanilla ice cream and topped with crumbled baked pie crust.

    Recipe #384282

    A co-worker gave me this recipe, but I believe the original came from a lady named Joanne Chang who operates a bakery. This batter is very versatile in that you can make whatever type of muffins you like. So far I made this recipe and peach muffins. For peach muffins use 1 tsp cinnamon, 1/2 tsp almond extract, one 1 Pound bag of frozen peaches and sprinkle top of batter with brown sugar before baking. This recipe produces a not-too sweet muffin that is light and tender. I think the blackberries are my favorite and DH can't decide between these and my raspberry muffins. You can't go wrong with either one and you can certainly use any combination of your favorite fruit and flavorings. You can certainly use fresh fruit if available.

    Recipe #178345

    This recipe is from Weber's Big Book of Grilling. This is a tangy/spicy, not too sweet sauce. We enjoy it on ribs.

    Recipe #65674

    A wonderful Italian dish. We prefer it without the sauce, but you may prefer it with sauce.

    Recipe #58257

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