a quick and easy crowd pleaser.
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this recipe is from food and drink magazine, and it's really delicious! comments from the magazine:
elegant french onion soup becomes hip with this gooey grilled-cheese "sannich" australian slang for sandwich;slid into the bowl. for onions, choose sweet
31 years of marriage and my meatloaf is perfected! this is a pairing of many recipes, but the most important ingredient is the knox unflavored gelatin. an article in cook's illustrated said if you use only beef in meatloaf, you lose the moisture retainer
this is a lovely salad for a holiday brunch or dinner party! the dressing is so yummy!! i've subbed a mild blue cheese for the goat cheese, and both are equally tasty. from mary ann vitale, owner of la taverna restaurant in la jolla ca.
tangy baked salmon recipe. i use tropicana orange juice. sometime mix orange juice and lemon juice to give a more tangy flavor.
a great hunger blaster without a ton of added fat! very flavorful, fast, and easy.
this is a slightly sweet bread, dense textured bread that is really easy to make and delicious with recipe #274629. i like to make it around oktoberfest or anytime during the fall and winter.
when i used to regularly do christmas craft shows, i always sold this packaged up in christmas tins; it was a big seller for me. my sil always hoped it wouldn't sell well, though, so she could eat what didn't sell! based on a bonnie stern recipe.
i stumbled across this recipe one day and decided to try it out. i had never made risotto before but i wanted to find a recipe that was authentic and out of this world. this recipe is all of that and more. the secret is to stir stir stir. it is going
my mom and i have made this salsa for years. this is the easiest way to can a big batch of salsa. instead of cooking pots full of salsa on the stove and worrying that it will scorch on the bottom, this method slowly simmers one batch in an 18 qt. electr
this is a recipe that my mother, carrie waters cox pazolt made every year. they are similar to kolaches. you can use prepared preserves, marmalade, or kolache filling. a teaspoon of preserves is about right; too much and it runs out of the pastries. j
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