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    41 Recipes

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    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

    I don't post many recipes on food.com because most recipes I make come from food.com. I found this recipe on www.bakingbites.com. The only modification I made was to show 3 Tablespoons of butter needed to dip the tops of the muffins in. Original recipe showed 2 Tablespoons. If you are interested in making your own lemon curd for this recipe, I can recommend Recipe #37890. This is a wonderful recipe. I hope you will make it.

    Recipe #511562

    This would make a great host/hostess gift at Thanksgiving time. The recipe is adapted from Alton Brown. I like these nuts because they are mildly seasoned.

    Recipe #509790

    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 is from the cookbook titled 'The Country Fair Cookbook', by Alison Boteler. This is one of my most favorite pulled pork recipes. As a matter of preference, I usually don't put the full amount of green pepper. I like to serve it atop cornmeal pancakes with a sprinkling of chopped green onion.

    Recipe #501860

    I pulled this recipe off of www.confessionsofacookbookqueen.com. She credits the recipe to The Cake Mix Doctor Returns cookbook. I like the very detailed instructions. One instruction I wish she had included was to open the can of cream of coconut and stir it vigorously to mix the syrup from the cream. I just shook the can and then poured out the cream of coconut from a small opening. I didn't realize until it was too late that the only thing I got out of the can was the sugar syrup. Not only can and should this cake be prepared days ahead of when you plan to serve it but the frosting and the cake can be made on a separate days, also.

    Recipe #499202

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

    Recipe #488701

    There are 2 other Sugar Cookie Bar recipes on this site but this recipe is a little different than those 2. Since I followed this recipe, I want to post it and highly recommend it. Why on earth have I spent all those years doing cut-out sugar cookies when I could have made this large sheet pan of delicious sugar cookies and spent about 1/10th of the prep time? I think you will feel that way also when you make these. I also like these cookies because they come out to a nice, even thickness. These were taken off of an internet blog with credit given to a book titled 'A Little Bit Crunchy A Little Bit Rock and Roll.

    Recipe #469956

    7/25/2013 - Recipe adapted from Todd Wilbur's version of Mrs. Fields Chocolate Chip Cookies www.TopSecretRecipes.com Found this on the internet where I believe the comment was that this is the most recent version of the copycat Mrs. Fields Chocolate Chip Cookie. I did not see this recipe on Food.com so I thought I would add it. This recipe takes a little bit more time and effort than a standard chocolate chip cookie recipe does but the results are very, very good. I would have liked the cookies to be a little bit thicker but the taste was all there.

    Recipe #468922

    I found this on the internet but unfortunately, I did not record the website name. It is the meatloaf taste I have been looking a long time for. I use plain Panko breadcrumbs and beef that is 80-85% lean. I have successfully cut the recipe in half to make a 1 lb. loaf for my family of 3.

    Recipe #457957

    Recipe from For The Love of Cooking.net. 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

    I believe "Philadelphia Style" refers to this recipe having no eggs. It tastes best if served at a soft-serve consistency.

    Recipe #449476

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

    Recipe #448226

    Credit for this recipe goes to Stephany Brown at allrecipes.com. 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

    I found this recipe on allrecipes.com. Good depth of chocolate flavor without being overly sweet.The description on the original recipe said "This is a very rich, custard style chocolate ice cream."

    Recipe #446450

    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

    This recipe is from the brown eyed baker blog. The cookies have a big mocha flavor. The directions call for rolling the dough out and cutting the cookies wit a cookie cutter. To save time, I made an approx. 1"-2" wide log of the dough, refrigerated it for a couple of hours and then sliced the log into 1/4" rounds. The cookies were probably not as pretty as they would have been if I used a cookie cutter but for me it was worth the time saved. Be sure to leave space between the cookies on the cookie sheet. They do spread a little while cooking.

    Recipe #444486

    I had this at a potluck and was so happy to see the recipe printed out next to it. It is really delicious.

    Recipe #440633

    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

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