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Bacon Wrapped Bnls Pork Chops

Bacon Wrapped Bnls Pork Chops

This is a variation of a couple of reciepes found in one of my many low carb cook books, You may want to Broil these at the end if the Bacon is not quite crisp enough for your tastes, Cut the Onion into 1/4 inch slices then in half for slivers, These Chops are real juicy.Enjoy
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Warm Lobster Salad

Editor's note: This recipe is excerpted from Maguy Le Coze and Eric Ripert's book the Le Bernardin Cookbook. \r\nTo read more about Ripert, click here. \r\n\r\nEric: This was one of Gilbert's specialties and was always one of the most popular items on the menu. I think it closed more than one deal, and definitely led to some second dates. If you want, you can make it with langoustine or spiny lobster.
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Bacon-Wrapped Scallops (Rachael Ray)

I'm posting this because I want to have it in my books to try. I love scallops and saw this on her show today. I have not tried yet, so if anyone does let me know how it worked.
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Vegan Cream Of Celery Soup Recipe

Vegan Cream Of Celery Soup Recipe

Celery is high in essential minerals and Vitamin K, essential for bone structure. I came across this recipe in one of the books in my cook book collection. I believe soups are good for health and the soul. So I have altered this recipe to fit a healthy life style. Hope you guys like it. Happy cooking & Good eats!
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Baked Caramel Apples

This is a wonderful recipe that I found in one of my Gooseberry Patch books. While baking, it fills the entire house with the wonderful smell of caramel apples! Perfect for a chilly fall evening!!
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Baked Cheese Dip

I found this recipe in my file box.....not sure where it came from. When I worked many years ago as an RN, on midnight shift I would look through magazines during 'down' time. I believe this one came from one of those books!!!
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Chicken Liver Pâté with Figs and Walnuts

Chicken Liver Pâté with Figs and Walnuts

By the seventies, Julia Child, through her books and television shows, had made French food accessible, and the Cuisinart, introduced in 1973, made many of the cuisine’s more complicated techniques quick and simple. As a result, pâté became increasingly popular, and remains so today.
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Baked Rice Custard

We were at a friends last night and my mum was saying how she longs for the recipe books we left in New Zealand. Our friend happened to have some and mum was speechless, this recipe is one mum used to make and i LOVE it to pieces. i am posting it so i have it for when we give the book back. it's from a Australian womans weekly. these recipes never fail
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Baked Spinach, Crab and Artichoke Dip

I found this recipe in one of those little recipe books sold near the checkstand in the grocery store. I always look at them to see whether they have any good recipes. We love this one and it is When I can, I use real crab meat but the imitation seems to do ok in it and its cheaper too.
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North Carolina Pulled Pork

Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A.\r\n\r\nBarbecue means different things to different people in different parts of the country. In North Carolina it means pork, or more precisely smoked pork shoulder, that has been grilled using the indirect method until it's fall-off-the-bone tender, then pulled into meaty shreds with fingers or a fork. Doused with vinegar sauce and eaten with coleslaw on a hamburger bun, it's one of the most delicious things on the planet, and it requires only one special ingredient: patience.\r\n\r\nMy friend and barbecue buddy Elizabeth Karmel makes some of the best pork shoulder I've ever tasted. Elizabeth comes from Greensboro, North Carolina, where she grew up on pulled pork. Her secret is to cook the pork to an internal temperature of 195°F—higher than is recommended by most books. But this is the temperature needed for the pork to separate easily into the fine, moist, tender shreds characteristic of true Carolina barbecue. Elizabeth doesn't use a rub, although many of her compatriots do. (I personally like a rub, but I've made it optional in the recipe.) \r\n\r\nA true pork shoulder includes both the Boston butt (the upper part of the leg with the shoulder blade) and the picnic ham (the actual foreleg), a cut of meat that weighs fourteen to eighteen pounds in its entirety and is used chiefly at professional barbecue competitions. The recipe here calls for Boston butt alone (five to six pounds), which, thanks to its generous marbling, gives you superb barbecue. The appropriate beverage for all this? Cold beer or Cheerwine (a sweet red soda pop).
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Other Gluten Free Recipes:
pasta - quick - easy - breakfast - gravy - carrot cake - potato salad - steak - macaroni and cheese - eggs

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