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    You are in: Home / Sue Masters's Public Recipes
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    13 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    An old recipe that my daughter created. It's quick, easy and delicious.

    Recipe #168109

    Easy to prepare! Classic French cuisine combines peppercorns, Cognac and cream for a simple but sophisticated meal. Originally an Atkins recipe but I use regular ketchup instead of unsweetened and tenderloin rather than sirloin.

    Recipe #165680

    My friend Carolyn brought this to a dinner party and it has been a favorite since. Note: Can be prepared in advance and reheated

    Recipe #32814

    Yummy blend of flavors and can be a main course salad or side dish with many entrees.

    Recipe #32761

    Fresh veggies make this a perfect soup for this time of year (July in Texas) but can also be made with frozen. Central Market - January 1998 provided this to our family - hope your family enjoys.

    Recipe #32748

    Chef Mike Bomberg at Dominion Country Club prepared this for a cooking demonstration. The flavor is out of this world!

    Recipe #32724

    Not the traditional black-eyed peas - these have great flavor and a little zip

    Recipe #32723

    Bon Appetit April 2002 featured this recipe from Echo Restaurant in Chicago's Bucktown neighborhood. You must prepare a day before serving. It is amazing!

    Recipe #32656

    Housekeeper at Las Brisas in Acapulco created this and we changed the ingredients so it can be done in the United States. You're guests will come back for more and ask for the recipe.

    Recipe #32624

    Great Salad with interesting flavors. I serve with any barbecue or my tortilla crusted shrimp, which I will post later. Original recipe from Anne Lindsay Greer's Ultimate Low-Fat Mexican Cookbook

    Recipe #32623

    Cooking Light Online - July 2001. Wow is the only comment I've had

    Recipe #32606

    Even people who don't like beans love this recipe. I believe it came from Central Market.

    Recipe #32565

    Picadillo. We never liked the raisins in traditional picadillo because it made it too sweet. My friend grew up in Monterrey and her mother made it almost this way and I added a few other things.

    Recipe #8921


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