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Hearth-style Breads
I mix organic olive oil with salt, pepper, Parmesan cheese and a blend of herbs for a great flavored oil for dipping.
Vegetarian!
Source: Deb Spencer (Entered by Deborah Spencer)
Servings: Varies according to proportions
Ingredient keywords: Olive, Italian, Italy, Parmesan, Baguette
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This chicken recipe is based on the first recipe I learned to prepare when I was 8 years old for a cooking contest, that I took second place. I have revised the recipe to give it a Southwestern taste and it seems to be a hit !
Source: McGuffey Herb & Spice Co. (Entered by Karen Purke)
Servings: Serves 4 .
Ingredient keywords: Chicken, Bread, Southwest, Eggs, Butter
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I make this soup every fall when butternut squash is ripe. It is hearty and filling and makes a warm, inviting supper dish on a cool fall evening.
This recipe is can be changed up quite a bit. The cinnamon croutons can be replaced with some sour cream and chives, or for a Mexican flair some salsa, sour cream and cheese. I have also added potatoes, parsnips, celery, etc. to the soup mix. You can also substitute the cream with milk or more chicken broth.
Before making the soup, I split the squash in half, scoop out the seeds and microwave for 5 – 8 minutes, then cool. Then it is very easy to peel the skin and cut the squash into chunks.
Source: Good Housekeeping magazine from many years ago (Entered by Becky Parr)
Servings: 12
Ingredient keywords: baguette, butter, cinnamon, leek,, carrots, onion, butternut, broth, butter
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