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    You are in: Home / linguinelisa's Public Recipes
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    89 Recipes

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    This was in Ephron's novel Heartburn. Posting it here for safekeeping.

    Recipe #499776

    From the Pioneer Woman's website. It looks and sounds delicious!

    Recipe #497191

    I found this old recipe recently. It makes a simple fruit dessert. Use any kind of canned fruit you like.

    Recipe #493087

    This is Rachael Ray's take on the American classic. It's from one of her earlier cookbooks. Rachael serves this over canned biscuits (like GRANDS!) that have been separated, placed on a baking sheet and sprinkled with a pinch of cayenne pepper or sweet paprika, then baked according to package directions. I tried to include this in the recipe but for some reason the site will not let me list the canned biscuits.

    Recipe #487868

    This recipe makes a small cornbread and has a light texture. It comes from the Martha White Southern Sampler Cookbook.

    Recipe #486341

    From the Pioneer Woman. Feel free to add more or less sugar, salt and pepper to the dressing. Also add more of olives, onions, pickles or peppers, however much you like. You can also use canned pimentos in place of the red peppers.

    Recipe #481341

    This recipe is from Sara, a friend of the family. It's not low--fat but it is delicious! It depends on the size of the chicken pieces how many pieces of chicken this recipe makes. I can usually get 6 to 8 pieces from a cut-up whole chicken.

    Recipe #480583

    Another recipe from the Pioneer Woman. Make sure you put enough dressing on each wedge so it gets onto each leaf.

    Recipe #480526

    This comes from the Pioneer Woman on the foodnetwork. It's her Aunts recipe for salad dressing. She says Aunt Trish always used salad oil but you can use canola oil. And you can also use the Parmesan cheese that comes in a can if you wish.

    Recipe #480525

    I got this great recipe from a recipe pamphlet but I can't remember which company put it out! It's an easy bean dip that's great with corn chips or tortilla chips. Add more cheese if you like.

    Recipe #480482

    I found this copycat recipe on another website for the dip served with Texas Roadhouse's cactus blossom. I love their dip and I am posting it here for safekeeping.

    Recipe #480481

    This is a quick and easy dish that appeared in a local cookbook. It makes a simple and easy main course.

    Recipe #479876

    I found this recipe in one of Steven Raichlen's grilling cookbooks. It's a very versatile seasoning you can use in beans,rice, stews, meats and casseroles.

    Recipe #478425

    I got this from a local cookbook. It's great for someone like me who is is not-so-hot at making gravy. Serve with sliced cantaloupe or tomatoes and hot biscuits.

    Recipe #478207

    A recipe from Rachael Ray's early days on the foodnetwork I had written down in my notebook. I was surprised it hadn't been posted here yet so here it is!

    Recipe #476907

    This recipe from Emeril Lagasse is for lovers of spicy foods and deviled eggs. It's a change from the usual plain deviled eggs. Cooking time does not include refrigeration time.

    Recipe #476906

    This is a great recipe from the Pioneer Woman. She says it especially great at Thanksgiving because you can make it a day ahead of time and just remove it from the refrigerator on Thanksgiving to bake. She also loves butter and often uses more than the recipe calls for. It is delicious!

    Recipe #475240

    Great recipe from PW. I couldn't find any hot salt so I tried a recipe for it that I found on the internet but next time I will just use salt and Cajun seasoning. PW says if you don't want to use hot salt use any seasoning you like. I didn't bother with broiling the legs, they looked just fine right out of the oven.

    Recipe #474990

    I found this recipe on Pioneer Womans website...........it's great! Best pasta salad I have ever made.

    Recipe #465432

    This recipe is from a column in our local paper by the Supper Swap Girls at GreenvilleOnline.com. It sounded really different so I thought I'd post it here.

    Recipe #454246

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