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By
Arthur Agatston, MD
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Recipe for South Beach Diet Vietnamese Pork Rolls. A simply dressed green salad with cucumber or radish would be a perfect accompaniment to these special rolls. |
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By
Pamela Sheldon Johns
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Recipe for Prosciutto and Stracchino Pinwheels. These pinwheels are best made ahead of time and refrigerated before serving. |
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By
Richard Perry
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Recipe to cook Lulu Luau Ribs. Luau parties are all the rage. This recipe is an essential element for entertaining. |
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By
Jude W. Theriot
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Recipe for Low Carb Spicy Ham Balls. These ham balls will be a hit! This is a good way to use leftover ham. |
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By
Kathy Casey
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Recipe for 1950s Party Sandwich Loaf. Your guests will be so impressed with this dessert looking sandwich creation. |
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By
Chef Victor Scargle -- COPIA
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Recipe for Ham Hock Risotto with Caramelized Pearl Onions & Hen of the Woods Mushrooms. This savory risotto is a specialty of Victor Scargle, executive chef of COPIA. |
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By
Chef Carlo Gislimberti
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Recipe for Chef Carlo Gislimberti's Prosciutto and Melon Teepees. This dish showcases classic Italian ingredients in an homage to Chef Carlo's adopted Southwest hometown. |
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By
Jan Moore
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Recipe for Asparagus Spears Elegante. These elegant appetizers will truly make an impression at your next social event. |
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By
Chef Harry Schwartz
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Recipe for Prosciutto Wrapped Watermelon and Brie Fingers. This is a fabulous party food recipe. |
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By
Chef Priscila Satkoff, Salpicon Restaurant
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Recipe to cook Tostaditas De Tingla Poblano. This recipe comes to us courtesy of Chef Priscila Satkoff of Chicago's fabulous restaurant Salpicon. |
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