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    762 Recipes

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    Serve this with Toffee Sauce (recipe follows) and a dollop of whipped cream. This recipe comes from a restaurant in New Hampshire Caffe Umbra and Bon Appetite Magazine. Cooking time reflects time to cool.

    Recipe #348545

    1 Reviews |  By Bev

    I love blueberries and Blueberry Buckle is a favorite for sure! Be sure to serve fresh from the oven with ice cream or whipped cream. Allowed to cool over 12 hours, the buckle will become mushy. Note: If using frozen berries, be sure to use them frozen, not defrosted. I discovered this recipe at King Arthur's Flour.

    Recipe #348527

    1 Reviews |  By Bev

    To satisfy your peanut butter cravings, give these wonderful peanut butter cupcakes a try! Feel free to add semi-sweet chocolate chips or chopped up Reese' Peanut Butter Cups and/or top with your favorite chocolate frosting to make it your own! I discovered this recipe on Allrecipes.

    Recipe #348514

    1 Reviews |  By Bev

    This is a decadent chocolate bread pudding recipe using day old croissants for an unbeatable richness. To make ahead: bread pudding can be refrigerated over night and rewarmed before serving. I discovered this recipe in Food and Wine magazine.

    Recipe #348237

    1 Reviews |  By Bev

    This light and delicate square layer chocolate cake is loaded with an ultra creamy milk chocolate icing. Be sure to use cake flour, not all-purpose, to give your cake its delicate texture. Instead of slicing into squares, I prefer to slice vertically down the center, then cut slices horizontally about 1 inch apiece. I found this recipe in Food an Wine magazine. Cook time also reflects cooling time.

    Recipe #348206

    A simple and delicious snack cake using fresh limes for optimum flavor! From the January 2009 issue of Bon Appétit Magazine. Cooking time reflects time to cool cake.

    Recipe #348076

    Traditionally French Custard, this super silky milk chocolate version from pastry Chef Frank Urso In Philadelphia is a decadent treat. I discovered this recipe in Food and Wine Magazine. Cook time reflects time to chill in the refrigerator.

    Recipe #348054

    Serve for your next Sunday Supper or your next casual dinner party! I discovered this recipe in Food and Wine Magazine.

    Recipe #347940

    2 Reviews |  By Bev

    Another seriously delicious chocolate concoction from Gourmet Magazine. Special Equipment needed: a 9-inch round fluted tart pan (1 inch deep) with removable bottom

    Recipe #320814

    1 Reviews |  By Bev

    If you have an over abundance of fresh garden tomatoes, you may want to give this wonderful recipe from Gourmet Magazine a try! Best the day it is made, however you can prepare this recipe one day ahead if you like (covered after cooling and refrigerate). See cook's note at bottom of directions.

    Recipe #320429

    18 Reviews |  By Bev

    For Chocolate Lovers only. Moist, rich and decadent. Add the walnut only if you desire. So easy to prepare! From Gourmet Magazine.

    Recipe #318659

    2 Reviews |  By Bev

    Sound a little peculiar ? You won't think so once you taste this creamy lime beverage made of lime sherbet and evaporated milk. Add as much tequila to your taste, or eliminate completely for younger individuals. Cheers!

    Recipe #303800

    1 Reviews |  By Bev

    This recipe came to be because blueberries and peaches are in season during the same time. You can make substitutions of pears, apples or apricots for the peaches and the blueberries if preferred. I hope you will enjoy this dessert from Legal Seafood.

    Recipe #284558

    Great over vanilla or coconut ice cream! Or give a try over pound cake or cooked bananas.

    Recipe #284401

    1 Reviews |  By Bev

    To obtain best results, use jumbo lump crabmeat. You can use regular, be sure it is fresh. The juices add flavor, so please do not drain. Cooking time reflects time to chill. From Legal Seafood.

    Recipe #284383

    1 Reviews |  By Bev

    A classic dish for the delicate flavor of sole or flounder. See below for variations.

    Recipe #284371

    When it comes to fish, simple always works best. The firm texture of the halibut makes grilling the perfect method of preparation. From Legal Seafood.

    Recipe #284357

    1 Reviews |  By Bev

    This recipe of Crab Louis comes from Legal Seafood. This is not only a delicious way to serve crab, but also a very simple way to serve it. Be sure to squeeze the lemon juice over the avocado to keep it from darkening.

    Recipe #283965

    1 Reviews |  By Bev

    This was a favorite pasta dish served in one of the Legal Seafood Restaurants in Massachusetts. The feta cheese and Kalamata olives offer their own saltiness, so please gauge accordingly.

    Recipe #283861

    This is a very light salad taking less than 10 minutes to prepare. It must be made just prior to serving as the dressing wilts the greens slightly. From Legal Seafood.

    Recipe #283860

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