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Yvette's Notes: Using the "barbeque" (stove-top) cooking method impa..
Yvette’s Yogurt Cucumber Salad
Finely mince the cucumbers to serve as a dip, like raita, or as a cool..
CARAMELIZED PHYLLO WITH A RED ONION CONFIT
Good as a dip with pita chips or fresh veggies, or as a spread on sand..
Grandma’s Marinated Herring
Yvette's Note: Herring milt or miltz (מילטז) is the soft roe of t..
Mother’s Gefilte Fish
Photograph of Zelma at age 14. To allow thickening, can also cook lon..
Mrs. Ma's Chinese Cookbook is available on Kindle through Amazon: Avai..
Tranches au Fromage (Swiss grilled cheese sandwich)
Recipe from Thérèse Chevalley, an indigène of the Haute Vallais. T..
Stuffed Grape Leaves
Judy’s Cheese Rounds
Judy Segol was a friend from San Diego High School days. Note: Can fr..
Cheese Ribbons (Jenny Wren)
According to the Food Company Cookbooks blog, “Jenny Wren Recipes (1..
Saganaki (Flaming Cheese)
Recipe from Petros: A Chicago Greek restaurant where there is good foo..
Recipe from Barb Perrington of Fermilab. Yield: Serves 8 to 10. If ..
“Surprise Thing” Clam Dip
Chocolate Covered Strawberries
Red White & Blue
The Best Chocolate Buttercream Frosting
Ooey Goey Cinnamon Rolls
Original Cobb Salad From The Brown Derby
Gateau Breton (Brittany Butter Cake)
Focaccia with Red Onion and Kalamata Olives
Peanut Butter Chocolate Chip Cake with White Chocolate Frosting
Pumpkin Pie With Perfect Pie Crust
Creamy Broccoli & Apple Slaw
Chicken Enchiladas with Salsa Verde
Presto® Pizzazz® Pizza Recipe
Oatmeal White-Chocolate Apricot Cookies
STUFFED CHICKEN VALENTINO
Chocolate Mascarpone Brownies