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Member since Apr 2001
From Fair Oaks Ranch
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An old recipe that my daughter created. It's quick, easy and delicious.
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.
My friend Carolyn brought this to a dinner party and it has been a favorite since. Note: Can be prepared in advance and reheated
Yummy blend of flavors and can be a main course salad or side dish with many entrees.
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.
Chef Mike Bomberg at Dominion Country Club prepared this for a cooking demonstration. The flavor is out of this world!
Not the traditional black-eyed peas - these have great flavor and a little zip
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!
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.
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
Cooking Light Online - July 2001. Wow is the only comment I've had
Even people who don't like beans love this recipe. I believe it came from Central Market.
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.
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