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  • American Chop Suey

    This recipe does make a lot. I followed the recipe exactly but added an equal amount of American Chop Suey chopped celery to go along with the peppers and onions. It came out great and the family really enjoyed it. I took the left overs and put them in a casserole dish. The next night I sprinkled Mozzarella cheese on top, baked it in the oven and had it again. It was even better than the night before.

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  • Creamy polenta

    The hot polenta may spatter as it cooks, so use a long-handled wooden spoon when stirring to avoid being scalded.

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  • Baked Ziti

    Do you like lasagna, but not the fuss? Make baked ziti instead! It’s a lot like a classic lasagna casserole, but easier to make and without lots of layers or broken noodles. It makes for a perfect midweek or weekend meal, or a hot dish to bring to a potluck. Make extra and freeze for later.

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  • Penne alla Vodka

    This is more an American-Italian recipe than an Italian-American one. I found myself making this innovative dish, which always charmed our customers, quite a bit in the early 1970s.

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  • Indian Butter Chicken

    Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad.

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  • Butterscotch Pie

    Double (or triple) the butterscotch!! The recipe only makes an inch or two- not the four to five you need. We always top mine with whip cream, much better than mirange. It takes 30-45 min for the butterscotch the thicken. don't give up! A sweet vapor will start to rise continuously, and eventually the scotch will coat a spoon, and set a few min after going in the pie shell... so lovely!!

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  • Apple Crumb Pie

    Tart Granny Smith apples and nutmeg are key to giving this pie a tangy flavor. This recipe is very easy to make, yet produces a quality apple pie. Best served warm with vanilla ice cream and drizzled with warm caramel sauce is nice too.

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  • Achari Bhindi

    Prepared with pickle spices with spicy and tantalizing taste is relished by all. This sabzi can be prepared instantly and easily.

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  • Hot Bacon Dressing

     This bacon dressing is to be served with Hudson's chicken sandwiches. The recipe for the chicken sandwiches is listed as well. This is a long sought after recipe from the Hudson's dept. store in the early 1900's.

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  • Homemade Steamers

    This is a home made version of the steamed milk I like to get from Starbucks. It's much cheaper and just as good!

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  • Methi Thepla

    Gujarati Methi Thepla, a must try lightly spiced paratha like Indian flat-bread is prepared from wheat flour, fenugreek leaves and other spices. The real secret of mouth-watering taste of methi theplas prepared with this recipe lies in making perfect dough, which has just right balance of spices and fenugreek leaves. The ginger-garlic adds nice little spicy aromatic flavor too, while turmeric gives tempting color. With perfectly balanced ingredients, detailed steps and tips provided in this recipe, you can make it in less than 30 minutes.

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  • Pennsylvania Dutch Sand Tarts

    A Pennsylvania Dutch cookie, thin and crisp and traditionally served only at Christmas.

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  • Khaman Dhokla

    Gram flour dhokala prepared in less oil is very much liked by all. Traditionally, dhokala is made on gas or pressure cooker or in a plate placed above a stand. But gram flour dhokala made in microwave can also be prepared very easily and instantly.

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  • Microwave Khandvi

    Gujarati khandvi, relished by all can be prepared more easily and instantly in a microwave because there is no need to stir the batter constantly in microwave and no lumps are formed while cooking the batter.

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  • Undhiyu

    A dish from Gujarat which is prepared from different types of vegetables along with numerous spices. It is a unique and tasty dish made usually during winters, specially on Uttrayan. To make this undhiyu restaurant style, deep fry all the veggies one by one except papadi, beans and stuffed veggies. Add fried one later along with muthia.

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  • Cherokee Fry Bread Tacos

    Fry bread is a staple among many Native American tribes. Tacos are certainly American Indian as they are Mexican further South. Here the Fry bread takes the place of the corn or flour tortilla. The bread alone gives this taco a personality and a following all its own

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  • Fried Green Tomatoes

    You can also fry up red tomatoes with Fried Green Tomatoes recipe but make sure they are not over ripe or they will be mushy. Serve these tomatoes outside with a glass of iced tea one summer night and enjoy the sunset with someone you love.

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  • Indian Pudding

    This is a great pudding! This pudding should be very soft, and should whey, or separate. Might seem very thin for a pudding.

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  • Macque Choux (Corn Soup)

    Corn soup, corn mush, corn stew, whatever you want to call it is a delicious Native American dish that originated in the Louisiana Territory by the indigenous people. It is now considered a Cajun dish, but has Native American fare written all over it. Make it and enjoy!

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  • Salmon on a Cedar Plank

    West Coast of Northwestern American and Canadian tribes grilled their salmon on cedar planks and upright on wooden stands over open fires.

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