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    41 Recipes

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    This tastes like the bread from Avanti's Italian restaurant in Bloomington Illinois.

    Recipe #82680

    Recipe from For The Love of I wasn't expecting an oven baked onion ring to be very tasty but this recipe proved me wrong. I give full credit to the Italian seasoned Panko bread crumbs. I used Vidalia onions.

    Recipe #457523

    This recipe is from Cuisine at Home Magazine. It was posted in the Dessert Forum, also.

    Recipe #448226

    I adapted this recipe from Taste of Home's Quick Cooking Magazine. I used Sweet Baby Ray's Original Flavor barbecue sauce.

    Recipe #95099

    This recipe is posted in many places on the internet. I used it with a boxed red velvet cake mix and it worked out great. It added volume to the cake mix but not so much that the pans overflowed.

    Recipe #448857

    This is based on Martha Stewart's recipe. I like to make this in my 12" cast iron skillet for an old-fashioned, homey feel.

    Recipe #437812

    I've made this recipe twice and enjoyed them both times. The thyme gives the onions a special flavor. I have not tried it with fresh thyme yet, only dried. I used Vidalia onions when they were in season and sliced them very thin using a mandolin. Ina recommends using a good quality olive oil, of course.

    Recipe #377160

    This is a Taste of Home recipe. I like it because with the exception of the cauliflower, I usually have the other ingredients on hand. So whenever cauliflower goes on sale, I will usually make this recipe. The decorations of using black olives for the mouth and eyes and using carrots for the nose are cute, but I rarely do that.

    Recipe #509032

    This recipe was a family favorite when I was growing up. We lost the recipe and I searched for years on the internet to try and find it. Today I was going through my cookbook cupboard looking for books to donate to charity. I came across a cookbook titled 'Salute to Italy Celebrity Cookbook'. Could this be the cookbook that has our Chicken Alberghetti recipe? Yes, yes it is!! The original recipe does not give specific amounts for bread crumbs, the amount of olive oil and butter that the chicken is sauteed in or for the amount of butter to use to dot the chicken with before baking. I estimated those amounts. Please feel free to use more or less as you deem necessary.

    Recipe #514707

    This recipe was submitted by Laura Koziarski from Battlecreek, MI on the website I make the following two changes: I add 1/4 c. peeled and finely diced celery to add extra crunch and I use only 2 tablespoons of the dill pickle relish. I prepare this recipe's cooked chicken using Recipe #234465. In my opinion, because of the pickle relish, this is a chicken salad recipe that needs to be eaten on some type of bread. I don't think it would taste good served by itself or with crackers.

    Recipe #390168

    This recipe makes nice, little chocolate chip cookies. Found on the internet with the notation "adapted from the Dainty Chef's recipe".

    Recipe #488701

    This recipe was contributed to Taste of Home Magazine by Priscilla Anderson, Salt Lake City, Utah, It is a great cookie to give out as a gift. A little time consuming to make but the taste and presentation are worth it.

    Recipe #366821

    Credit for this recipe goes to Stephany Brown at When I made this I used ubber-ripe bananas (totally black skin) and pureed them so that there were no chunks in my ice cream. To toast walnuts, preheat oven to 375 degrees F. Place walnuts on a cookie sheet and toast in oven for about 6 minutes. Watch carefully so that they do not burn..

    Recipe #447331

    Recipe #403595

    Updated on September 16, 2009. I posted this recipe on Apr 22, 2001 and am embarrassed to say that just TODAY I found out that the recipe is missing an ingredient! I talked to 'Claude' and she (Claudia, actually) said that the recipe needs to include 1 can of condensed tomato soup. I have added the soup to the ingredients list. The recipe received several 5-star ratings before I corrected the ingredients list so I guess that goes to show that this is a really good recipe! Here is my original recipe description: These beans are delicious. Even those who don't like baked beans love these. This is the recipe that I am requested to bring to every potluck. I've made them in the slow cooker also but I think they cook best in the oven. They are a thicker consistency when baked in the oven.

    Recipe #8791

    This recipe was invented by a 12 yr. old boy for a cooking contest. It's so good, I make it for my birthday cake. It really is so rich that you can get 10 servings out of an 8" springform pan

    Recipe #97937

    The name says it all. I use a scoop to make these large cookies. The recipe is from the food blog She credits the recipe as a being an adaption from The Great Book of Chocolate, by David Lebovitz.

    Recipe #434498

    This looks like a small, white cake. Really makes a pretty centerpiece for a brunch when served with croissants, muffins, bagels etc.

    Recipe #27518

    This recipe came with my Cusinart Ice Cream Maker. Although the recipe calls for fresh strawberries, I used 1 pint of frozen strawberries, thawed. I like this recipe because it does not call for raw egg.

    Recipe #445680

    There are many Paula Deen fans on Recipezaar. This is her recipe that was on The recipe makes alot of BBQ sauce. Way more than you'll need unless you plan to drench the fish in the sauce. I cut the sauce recipe down to 1/4th of the printed amounts and still came up with close to 1 cup of sauce, which gave me alot of leftover sauce. Season the fillet in step 3 using recipe #57340 The recipe calls for 1 lime, juiced but the instructions never mention it. Since it is the last ingredient on the list, I am assuming that the lime juice is sprinkled on the finished fish fillet. I think the BBQ sauce benefits from being made at least earlier in the day or maybe even the day before. I didn't particularly care for the flavor of the sauce when I finished making it but after it had set all day and was put on the fish, it was good.

    Recipe #380426

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