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    46 Recipes

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    I've tried a lot of buttercream frosting recipes and this one is the best. For decorating, I like to use the Wilton recipe, but for simple frosting, this one "takes the cake." Makes enough frosting for two 8-inch layers.

    Recipe #354814

    A taste of the Islands. This salsa goes really well with grilled chicken or pork. We marinated 1-inch chicken strips in coconut milk, cilantro, fresh lime juice, jalapeno peppers, and then threaded them onto skewers and served with this salsa. Very good! Cook time is chill time.

    Recipe #181727

    I found this on the Internet at but haven't tried it yet. There was no amount given for the flour but I would think a cup should be sufficient. I also think the amounts given for the spices is a little sparse, at least for my palette, so I added "to taste" since what one person thinks is spicy may differ from another person.

    Recipe #175008

    This is an old recipe my mom gave me that I've never tried. She said friends of her family used to make this dessert during the holidays when she was young. She said it was to die for and that everyone used to ooh and ah over it. I've only been able to estimate the time it takes to make. Cook time is refrigeration time.

    Recipe #175007

    I found this on the Internet but haven't tried it yet.

    Recipe #174885

    This recipe calls for Dungeness crab but I suppose you could use other types of crabmeat.

    Recipe #174884

    Betty Ann Richmond of Oklahoma City's award-winning custard base vanilla ice cream. (Cook time is chill time.)

    Recipe #167372

    If you love mint chocolate-chip ice cream, you'll love this recipe! (Cook time is chill time.)

    Recipe #167156

    This is to die for.

    Recipe #167155

    Recipe courtesy Rachael Ray. We watched Rachel make this during her "bar food" episode and made it that evening. A nice & hardy dish, it was super easy and really tasty.

    Recipe #149979

    This recipe is for serious chocolate lovers only! One of the recipes that came with my ice cream maker and made from a custard base, (don't worry, the eggs are cooked in this recipe) this ice cream is unbelievably creamy, rich and very chocolatey. It tends to get quite hard in the freezer, but if you put the container in the microwave for about 30-seconds on 50% power, it softens wonderfully to just the right consistency. Alternately, you can take it out of the freezer and let it sit for about 20 minutes or so before scooping. Cook time is churn time. To the reviewer below, I checked and there is no typo. I've made this recipe numerous times with great success and rave reviews. Sorry it didn't work out for you. :-(

    Recipe #131029

    This is such a good recipe. The chicken really turns out moist - but not falling apart - and full of flavor. The Asian chili paste kicks it up a notch and adds a nice twist. A good recipe for working moms: prepare the chicken in the morning and throw it in the oven when you get home. It'll just be getting done after you've had a chance to sit down, kick your shoes off and have a glass of wine. Note: The recipe does not state whether to cover or not but I do, and take the cover off the last 20-30 minutes or so.

    Recipe #127681

    This recipe is from "Maida Heatter's Book of Great Chocolate Desserts." This may be served hot, warm, at room temperature, or cold. It may be kept warm or reheated over hot water. It may be refrigerated for weeks. It is wonderful over ice cream--it does not harden.

    Recipe #108617

    I cut this out of the New Orleans TIMES PICAYUNE. Note that the chicken needs to marinate for 4 hours.

    Recipe #105672

    Source: "Gourmet" June, 1993

    Recipe #105336

    I copied this down once while sitting in the waiting room for a doctor's appointment. (Goodness knows there's always time enough for copying recipes!) I think it came from "Child" magazine. I estimated number of servings.

    Recipe #105202

    This is the recipe both my mom and grandmother made. There is no nutmeg in this recipe, for those of us who don't like it in creamed spinach.

    Recipe #105201

    I got this recipe from a lady I used to work with many years ago when I lived in Baton Rouge, Louisiana, but I never had much luck making them as good as hers until I found a good method for making smooth, creamy pralines. Shirley Corriher of Atlanta, and author of the book, "Cookwise" recommends letting the praline mixture sit five minutes before "beating like crazy." This way, you'll get "billions of tiny crystals and perfectly smooth, creamy candy." Shirley oought to know - before discovering her love for cooking and writing "Cookwise," she was a biochemist at Vanderbilt, which helped her better understand the science behind cooking.

    Recipe #105200

    This is a delicious cookie that comes from my Mom's recipe files. My Dad's favorite cookie and one I made a lot as a teen. Mom says the original recipe came from an old Betty Crocker cookbook.

    Recipe #101918

    This is a modified, kicked-up version of a Monterey Chicken recipe I made one time. Prep and cook times are approximate.

    Recipe #101417

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