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Eat & Tell with chef annette tomei Figs in Port Syrup by Chef Annette Tomei 2 - 4 servings Since it is the
Posted 14 years ago
I first fell in love with guacamole when I lived in Bogotá, Colombia. There was a restaurant just down the st
Posted 14 years ago
My husband pestered me for several years about making some tortilla soup for him. I’d never had it, so I was
Posted 14 years ago
Adapted from Food Network.
Posted 14 years ago
We love garlic and add large quantities of it to pretty much anything we cook, including mashed potatoes. We u
Posted 14 years ago
Adapted from Germaine McClure.
Posted 14 years ago
A McClure family recipe.
Posted 14 years ago
Adapted from Sandy Chapman.
Posted 14 years ago
Adapted from Sandy Chapman.
Posted 14 years ago
Adapted from Food Network and Gourmet Magazine.
Posted 14 years ago
Adapted from a recipe by Alton Brown, bread flour gives these cookies a nice shape -- solid on the outside and
Posted 14 years ago
Voilà ma petite façon traditionnelle de préparer toutes sortes de viandes, je trouve tout de même que la
Posted 14 years ago
I’ve been making this since my oldest child turned eighteen months old. My boys gobble it up every morning a
Posted 14 years ago
When I originally wrote this recipe, we had two toddlers and one baby. Now that the boys are growing up, we've
Posted 14 years ago
We’re still perfecting this recipe, but so far we like the results. My husband spent a number of years in Oh
Posted 14 years ago
Talk about a retro recipe--fudge made with peanut butter, sugar, marshmallow cream, milk, vanilla. My mother h
Posted 14 years ago
These are on our annual holiday cookies list. My side of the family fills the tops with colored frosting or ch
Posted 14 years ago
I remember the first time my grandmother made these cookies for the holidays. She called them kiss cookies, bu
Posted 14 years ago
Buckeyes are a Midwest Christmas tradition that both our families enjoy. They are designed to look like the s
Posted 14 years ago
Chocolate Whoppers or Chocolate Gobs aka Charlie's Cookies -- a favorite!
Posted 14 years ago
When I was a kid I really didn’t like spinach, but it wasn’t something that my family ate, either. My Sout
Posted 14 years ago
Adapted from Aunt Joey.
Posted 14 years ago
Rich thumbprint cookies with a cheesecake filling in the center.
Posted 14 years ago
Creamy Crab and Coconut Soup Recipe: There's nothing not to love in this rich soup that combines two amazing i
Posted 14 years ago
Heavily adapted from a recipe posted by Rita M. DuCharme-Muskat, Saudi Aramco BBS.
Posted 14 years ago
Vegan Spice Cake with Cream Cheese Frosting
Posted 14 years ago
    Une recette de pancake simple et rapide à faire pour satisfaire les envies pressantes ... Namou
Posted 14 years ago
Brownies with a layer of melted caramel in the center
Posted 14 years ago
A very good basic cheesecake recipe
Posted 14 years ago
Depuis le temps que je voulais en faire !! Mais il me manquait la chose la plus essentielle, les emporte-pièc
Posted 14 years ago
This is a classic salad that goes great with any summer cookout. Because it uses a mayonnaise-based dressing,
Posted 14 years ago
Adapted from CDKitchen.
Posted 14 years ago
It’s impossible to say that fried rice is native to one cuisine because so many cultures have different vers
Posted 14 years ago
Apricot-Orange Shortbread Bars (Adapted from Julia Hasson's recipe in Bon Appetit)
Posted 15 years ago
Read the introduction. Roasted Winter Squash with Autumn Fruit Barley and Braised Greens This hearty dish is
Posted 15 years ago
Dulce de Leche en Tabla Recipe (Milk Fudge Squares) are delicious and simple fudge squares can be made plain o
Posted 15 years ago