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    29 Recipes

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    If you love Brussel's Sprouts...these are awesome! I got this recipe from my sister-in-law, and it's delicious.

    Recipe #404466

    My mom used to make this for my brothers' birthday cake every year. I don't know where she got the recipe, she just bought the ingredients and made the cake. I make it for my husbands' birthday now. There are so many ways to tweak this, such as adding coconut or well drained chopped mandarin oranges, but this is our favorite.

    Recipe #396210

    Crispy chicken appetizer with a Mexican flair. (Great American Cookbook)

    Recipe #390398

    Some people find yellow tomatoes milder and easier to digest than red tomatoes. Yellow is used in this recipe, but ripe red tomatoes will do just as well. This recipe is from the Hay Day Country Market Cookbook.

    Recipe #383310

    This comes from The Boston Cooking School Cook Book by Fannie Merritt Farmer. It is dated July 1932. There are some funky recipes in the book, like Tongue in Aspic and Stuffed Hearts with Vegetables. I had to share this, though. I hope someone actually makes it!

    Recipe #373587

    This is from Paula Deen's Food Network show, entitled "Cater me This". It is called Shrimp Crostini, but I took the liberty of calling it Shrimp and Tomato Crostini so the recipe stands out.

    Recipe #361159

    These are Daniel Boulud's grandmothers recipe. He is the chef at Manhattan's Restaurant Daniel.

    Recipe #354186

    As these bake, the cheese mixture is surrounded by cake.

    Recipe #353687

    This is my favorite Osso Buco. It seems like a lot of work, but it's well worth the effort. The classic garnish for osso buco is gremolata which is a mix of grated lemon zest, parsley and garlic. This recipe is in The Italian Collection cookbook from The Best of Food & Wine.

    Recipe #350703

    The coffee and toffee flavors of this crunchy dessert are heightened by the dark brown sugar and espresso powder. This recipe is from Bon Appetit's special feature magazine for February 2009. The recipe calls for 1 cup (2 sticks) plus 2 tablespoons butter. RecipeZaar had trouble recognizing the format, so it listed the measurements separately. The butter all goes in at the same time.

    Recipe #347834

    An excellent comfort food. I got the recipe from Hay Day Country Farm Market.

    Recipe #329892

    This makes a very rich appetizer, so serve small portions. This recipe comes from The Hay Day Country Farm Market.

    Recipe #329875

    Begin by making this a day ahead. Serve with a platter of Oysters on the half shell. This recipe comes from the November 2008 issue of Bon Appetit, courtesy of Southpark Seafood Grill & Wine Bar in Portland, Oregon.

    Recipe #329026

    Garlicky shrimp meets spicy fra diavolo. Serve as an appetizer with grilled bread or spoon over polenta or orzo for a main course. This recipe comes from the November 2008 issue of Bon Appetit.

    Recipe #328874

    I got this from a friend. It's easy and delicious and fattening. Serve with cocktail bread. There will be a lot of oil at the top of the dish when it comes out of the oven, so be sure to spoon it all off before serving. Also, if you like more onion, dice a medium onion instead of a small onion.

    Recipe #324047

    This came from the Bubba Gump Shrimp Company Cookbook.

    Recipe #321522

    This is from Giada DeLaurentis, and the original recipe calls for turkey meat leftover from Thanksgiving. I use a store bought cooked rotisserie chicken. This is quick and easy, and so delicious.

    Recipe #302632

    These are meant to be a replica of the seasonal muffins Dunkin Donuts sells. My daughter said they taste better, she had three! They're moist and light. The house smelled great, too.

    Recipe #271213

    A very strong, very tasty cocktail. Reminds me of the ones you can get in the bar of a Chinese Restaurant. From Gourmet magazine.

    Recipe #225896

    A simple delicious way to grill shrimp. This is from a 1998 Bon Appetit magazine, and they recommend serving Margaritas with the shrimp. How bad can that be?

    Recipe #225872

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