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    29 Recipes

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    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

    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

    This is an easy and tasty recipe. Most of the ingredients are stocked in the pantry anyway, all you need is the shrimp and tomatoes.

    Recipe #70510

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

    Recipe #329875

    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

    Not the healthiest of appetizers, and I don't remember where it came from, and it may sound odd, but it's really very tasty.

    Recipe #173170

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

    Recipe #329892

    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

    These are a nice change on your basic stuffed mushroom. They're always a hit, and I found out they're good for carb watchers.

    Recipe #128710

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

    Recipe #404466

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

    Recipe #390398

    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

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

    Recipe #353687

    For those of us Brussels Sprouts lovers, these are excellent and easy. I got this recipe from my sister in law...I think it's from Fine Living. Great side dish.

    Recipe #149382

    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

    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

    Delicious and rich casserole served as a side to beef or poultry--lots of fat and calories, so you know it's excellent! I found it on a cooking program.

    Recipe #161065

    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

    This is an excellent meal served with a salad and a beer. I found it in a book about a caterer who who finds herself solving a murder. I wish I could remember the title!

    Recipe #161070

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