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"My family likes to try and use chopsticks when they eat this pasta and chicken stir-fry. It's one of their favorites."
"I love rhubarb grown right in my own backyard! This recipe comes from my Great-Auntie Emily. It's such a treat and is best served warm with ice cream or Cool Whip®. It can easily be doubled and baked in a 9x13-inch pan."
"This recipe is a favorite in my family! I take a French class and I bring these little sandwiches to the French meeting. This typical French delectable is always on the menu in little French cafes."
"This has always been a favorite at our house. Even the children like it! I buy Zucchini when it is on sale, shred it, and freeze it in 2 cup plastic bags."
"Yummy and easy - this dish is great for when you have a craving for quiche, but don't have the time, ingredients or want the fat. Soy yogurt can be substituted for a vegan version."
"This salad has a very good blend of flavors. It's easy to make and especially delicious on a hot day."
"'These small savory muffins are fun to serve as appetizers or at brunch,' writes Willa Paget of Nashville, Tennessee. 'With just five ingredients, the tasty bites are easy to whip up to take to a party, the office or a sick friend.'"
"Great Asian style marinade with a kick. Works well with chicken or beef."
Recipe courtesy Emeril Lagasse, 2001
Butter both sides of both slices of bread.Put the slice of cheese between the buttered bread.Place the sandwich in a pre-heated medium high heat frying pan.Do not wander away.When the bottom slice of bread looks done turn over the sandwich.When the cheese
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