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8 ounces cream cheese, softened
1 cup finely diced tart apples
1 (8 ounce) can crushed pineapple, drained VERY well
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup chopped pecans, divided
8 ounces white Cheddar cheese, shredded
8 ounces cream cheese, softened
1 teaspoon garlic powder
1/8 teaspoon red pepper (optional)
Paprika
1 (1 1/2 inch) cinnamon stick
1 bay leaf
1/4 cup shallots minced
1 tbsp margarine
2 tbsp vegetable broth
1 lb fresh mushrooms, minced
2 tbsp dry sherry
1 tbsp fresh parsley minced
1/2 tsp dried whole thyme
1/4 tsp salt
1/8 tsp pepper
1/2 lb salmon fillet
4 celery sprigs
2 spoonfuls raisins
2 leeks
1/2 lb milk cream
2 spoonfuls mustard with seeds
1 glass white wine
Salt and pepper to taste
Ham Balls:
1/2 lb ham, ground
3/4 lb pork, ground
2/3 cup quick oats
1 egg, beaten
1/2 cup milk
Sauce:
1/3 cup brown sugar
2 tbsp flour
1 tbsp dry mustard
2/3 cup Hawaiian punch
2 tbsp vinegar
6 cloves, whole
1/3 cup dark corn syrup
Preparation time: 20 minutes.
6 eggs, hard-boiled peeled, halved lengthwise
1/4 cup mayonnaise lowfat okay
1 tsp mustard
1 tsp white vinegar
1/2 tsp salt
Paprika for garnish
1 lg chicken breast filleted and cooked
2 tbsp mayonnaise
1/2 to 1 tsp curry powder
Salt and pepper to taste
14 oz. pkg. puff pastry
12 oz. can asparagus well drained
1 egg beaten
Sesame seeds
1 Quart Oysters (retain liquid)
1/4 Teaspoon Garlic powder
1 Teaspoon Louisiana hot sauce
1/2 Teaspoon Onion powder
1 Tablespoon Lea & Perrins Worcestershire
Water (enough to cover oyste
Salt, to taste
1 cup Dry white wine
2 pounds Andouille or smoked sausage
2 tablespoons Honey
1 tablespoon Creole mustard
2 cups large, unpitted green or black olives, drained
1/2 cup olive brine
1/2 cup extra-virgin olive oil
1/2 cup beer
1/4 cup white vinegar
2 garlic cloves, minced
2 cayenne or chile de ?rbol peppers
1 bay leaf
3/4 teaspoon chili powder
1/2 teaspoon cumin seeds, toasted and ground
1 pound sharp Cheddar cheese
1 pound cream cheese
1 pound bacon, fried crisp and crumbled
1/2 pound Roquefort cheese
Pinch of garlic salt
Worcestershire sauce (optional)
1/2 cup mayonnaise
2 cups grated Swiss cheese
2 tbsp finely chopped parsley
Crackers
1 egg
1 c. buttermilk
1 c. flour
1/2 tsp. salt and soda
1 cup Crab meat
1 tablespoon Bread crumbs
1 tablespoon Onions -- minced
1 tablespoon Parmesan cheese -- grated
1 teaspoon Salt
2 tablespoons Parsley -- minced
12 each Mushroom stems -- chopped fine
12 each Mushroom caps
1 each Egg -- beaten
Louisiana hot sauce -- to tast
1 pound large shrimp, peeled and de-veined
1 1/2 cups salsa, chilled
1 avocado, peeled and sliced
Lettuce, chopped
Cilantro
Lemon wedges
1 (9 ounce) package frozen artichoke hearts
2 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried tarragon leaves
1/4 teaspoon garlic salt
1 cup shredded Cheddar cheese
3 tablespoons mayonnaise
1 envelope dry ranch dip mix
1 (8 ounce) block cream cheese
Banana
1 1/2 cups orange marmalade
Cilantro
Jalapenos
Almonds
1/4 cup Grand Marnier
Puff Pastry Sheet
Egg
12 eggs hard-boiled
Mayonnaise
Salt and freshly ground pepper
2 bunches scallion chopped
8 ounces cream cheese softened
16 ounces sour cream
2 large jars black caviar
1 large jar red caviar
1 lg. onion
2/3 c. beer (or milk)
1/2 c. flour
3/4 tsp. baking powder
1/4 tsp. salt
3/4 c. sifted flour
1/3 c. milk
1 1/2 tbsp. oil
2 or 3 lg. onions
1/4 tsp. salt
1/2 c. cream
1 egg white (unbeaten)