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    You are in: Home / Cadillacgirl's Public Recipes
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    106 Recipes

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    From the Breast of Friends - very simple and yummy! I use Campbells chicken noodle and Stove Top stuffing.

    Recipe #457834

    A very simple salad, especially with a rice cooker! From Breast of Friends cookbook!

    Recipe #457833

    This is so yummy - I have also subbed in gouda, emmental, edam, and monterey jack cheeses for the swiss. From "Breasts of Friends" cookbook!

    Recipe #457831

    Marcus Samuelsson's ginger beer recipe - it's really good. I love the orange juice with the cloves and cardamom! Cooking time is chilling time.

    Recipe #457208

    This is a very refreshing dessert - great for after a barbeque or a brunch! From Marcus Samuelsson! The cooking time is chilling time.

    Recipe #457204

    I love poppy desserts and this is so fun to make and serve, and of course yummy! From my Marcus Samuelsson cookbook!

    Recipe #457202

    Another beloved slow cooker recipe from Canadian Living! I like it with vermicelli noodles or rice... you may need more salt and pepper depending on your preference! I use boneless skinless thighs because that's what I like!

    Recipe #457143

    A fabulous slow cooker recipe from Canadian Living! You may need more salt depending on what kind of stock you use and your taste!

    Recipe #457141

    One of my best friends in high school had emigrated to Canada from Chile and for her birthday every year, her mom made this for all of us! This is from myrecipes.com and the closest I can come... By the way, she always omitted the raisins from mine since I don't like them :)

    Recipe #456921

    Another recipe from one of my favourite cookbooks - Marcus Samuelsson! This is one I haven't tried yet as I haven't seen any nice ripe papayas yet, but I think it sounds awesome! He says it goes good with grilled shrimp or chicken and with roti.

    Recipe #456742

    From Marcus Samuelsson - this dip is so good. It is like hummous and baba ganoush had a delicious baby. The prep time looks super long because you have to soak the dried chickpeas.

    Recipe #456740

    From Marcus Samuelsson - this awesome dip is super easy and a nice change up. Do not make it in a blender as the sesame seeds will turn into paste - best in a mortar and pestle or a spice grinder. Try it with olive oil to dip in bread or pita or with chicken.

    Recipe #456737

    From Marcus Samuelsson - this is from North Africa and Marcus says you can use it as a rub for lamb or fish, but I like it as a salad dressing or to dip fresh bread into!

    Recipe #456736

    I grew up having a lot of poppy desserts, so I thought of it right away! You don’t have to grind the poppy, but it’s just the texture I prefer – you can do it easily in a coffee grinder or buy it already ground! Cooking time is really the chilling time.

    Recipe #443137

    I made this one day when I brought home another rotisserie chicken and just needed to do something different with it. I've also just put the crescent rolls in the oven as per the package directions and eaten the filling separate! All the veggie amounts are approximate - I sometimes increase some or even omit one or 2 if I don't have them on hand...

    Recipe #429609

    A big way to spice up peas! I like them with a nice steak off the BBQ! From "Breast Wishes" http://www.breastfriends.ca/

    Recipe #429534

    You can use a homemade lemon curd for these, or just one you bought - they really impress guests... From my lovely "Breast Wishes" cookbook http://www.breastfriends.ca/

    Recipe #429533

    Great served with warm with a little butter and some fresh fruit - from my beloved "Breast Wishes" cookbook http://www.breastfriends.ca/

    Recipe #429530

    What can I say - my parents love to have BBQ's so my Mom's alway trying new salads - this one is a favourite.

    Recipe #429509

    My Grandma made this for most big family gatherings and now, it's my uncle's job! It looks best when you make it in a clear glass bowl so you can see all the layers... the number of servings depends on how much everyone likes it :)

    Recipe #429507

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