BigOven.com - Recipe Raveshttp://www.bigoven.com?refer=rssfeedRecipes that earned 4 or 5 stars, as rated by BigOven recipe software users.http://www.bigoven.com/images/bigoventiny.gifhttp://www.bigoven.com?refer=rssfeedBigOven - 160,000+ recipesMake Ahead: Bbq Baby-back Ribs - BigOven.comhttp://www.bigoven.com/175765-Make-Ahead%3a-Bbq-Baby-back-Ribs-recipe.htmlMake Ahead: Bbq Baby-back Ribs recipe - BigOven.com6 Servings
Pork American
American Pork Main Dish BBQ ribs Tried and True Advance Grill Fall Picnics Spring Summer Superbowl Winter Kid Friendly

3 racks Baby back pork ribs
1 bottle BBQ sauce with honey (or your favorite)

Fill a stock pot 1/2 full with hot water. Meanwhile, cut each rack of ribs into sections after every third bone. Cut each section of three 1/2 inch in between every bone, on each side. This will keep the ribs from curling. Place ribs in water and cover, allowing a small steam vent with the lid. Once the ribs are in the water and water has reached a rapid boil, reduce heat and par-boil for 40 minutes. While ribs are cooking, cover a counter top with aluminum foil. Remove ribs from water and place on a counter lined with aluminum foil. Allow to cool slightly. Baste all ribs thickly with favorite BBQ sauce on all sides. Store in frig until ready to grill. Place ribs on covered grill over low-medium heat. Baste and turn frequently. Because ribs are fully cooked, you want to just heat them through and carmalize the BBQ sauce. Careful! Don''t forget them! Serve hot! Notes from Laura: If you don't have an extra large pot, or your cooking for a crowd, just cook in batches the day before and refrigerate after you have basted with BBQ sauce. Bring to room temperature and baste again before putting on the grill. 2000: Jeff''s (Husband) summer favorite! 2001: Great for a large crowd (hosted neighborhood BBQ). Easily made in advance in large batches and then finished on the grill after guests have arrived. 3-24-02: Berry and son (friends) over for dinner. Served with corn on the cob, bisquits, baked beans and green salad. 6-03: Trenton (son) requests these for every occassion! 1-31-04: Super Bowl Sunday! Served with cabbage slaw and corn on the cob. Black bean salsa and tortilla chips as an appetizer and chocolate pie for dessert. 1-2005: Mandie (daughter) made her own this year and is serving at her own Super-Bowl Party! 2006: These never fail to please, I'm done making notes!

Rate this recipe for Make Ahead: Bbq Baby-back Ribs, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

]]>Sun, 08 Nov 2009 07:30:30 GMTrecipesCheesy Bear-Ham Soup - BigOven.comhttp://www.bigoven.com/175764-Cheesy-Bear-Ham-Soup-recipe.htmlCheesy Bear-Ham Soup recipe - BigOven.com63 Servings
ham american
ham american

3 potatoes medium, peeled (optional) and cubed
1 small about 1/2 cup
2 cups water
1 tsp chicken bouillon instant granules
1 can corn; whole kernel - 17oz can
1 cup beer use something flavorful, like a dark beer
1 can mushroom pieces 4 oz can
2 tbsp parsley dried
1/2 tsp dried mustard
1/3 cup cold water
2 tbsp flour all purpose
2 cups cheese shredded American (velveeta works)
2 cups ham cubed

in soup pot or dutch oven, combine potatoes and onion with water. Bring to boil. Stir in bouillon granules. Reduce heat and cover; cook about 20 minutes or until potatoes are tender. Stire in undrained corn, mushrooms, beer, parsley and dried mustard. Bring to boil. Reduce heat, cover and simmer 15 minutes. Blend flour and cold water. Stir into hot mixture. Continue cooking until mixture is slightly thickened. Add shredded cheese and ham. Cook until cheese is melted.

Rate this recipe for Cheesy Bear-Ham Soup, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

]]>Sun, 08 Nov 2009 07:30:30 GMTrecipesChocolate Peanut Butter Squares - BigOven.comhttp://www.bigoven.com/163699-Chocolate-Peanut-Butter-Squares-recipe.htmlChocolate Peanut Butter Squares recipe - BigOven.comClick here for a larger picture of Chocolate Peanut Butter Squares
24 Squares
Peanut Butter American-South
butter Sweets chocolate Snacks Desserts Peanut Butter American-South Candy graham crumbs powdered sugar confection Kid Friendly Winter

1 cup (2 sticks) butter, divided
2 cups creamy peanut butter
1 1/2 cups graham cracker crumbs
3 cups powdered (confectioner's) sugar
2 cups (12 oz) semi-sweet chocolate chips

Melt 1/2 cup (1 stick) of the butter in medium saucepan over low heat. Remove from heat and stir in peanut butter, confectioner's sugar, and graham cracker crumbs. This will make a stiff dough. Spread dough in a lightly greased 9- by 13-inch dish. Press down evenly. Melt remaining 1/2 cup butter over low heat. Add chocolate chips and keep heat very low. When chocolate is soft, stir gently. Continue heating until lumps are all melted. Stir, and then spread this mixture over the peanut butter layer. Refrigerate for 30 minutes, then cut into squares. Store in the refrigerator.

Rate this recipe for Chocolate Peanut Butter Squares, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

]]>Sun, 08 Nov 2009 07:30:30 GMTrecipesTortellini Soup - BigOven.comhttp://www.bigoven.com/175763-Tortellini-Soup-recipe.htmlTortellini Soup recipe - BigOven.com6 Servings
tortellini Italian
tortellini Italian

1 pound bulk Italian sausage
1 medium onion coarsely chopped
3 cups water
1/2 tsp basil
1/2 tsp dried oregano
1 cup carrots sliced
1 zucchini sliced, about one cup
2 cans condensed tomato soup
2 cups tortellini cheese or meat filled
1 Grated Parmesan cheese

Brown sausage and onion in a soup pot or Dutch oven. Drain. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat. Simmer until vegetables are tender (about 20 minutes). Serve with cheese.

Rate this recipe for Tortellini Soup, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

]]>Sun, 08 Nov 2009 07:30:30 GMTrecipesApple Crisp - BigOven.comhttp://www.bigoven.com/175762-Apple-Crisp-recipe.htmlApple Crisp recipe - BigOven.com6 Servings
Apples American
apples crisp dessert fall Apples American

4 cups apples sliced, pared (about 4 medium)
3/4 cup brown sugar packed
1/2 cup flour
1/2 cup oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup butter softened

Heat oven to 375 degrees. Grease square pan, 8x8x2 inches. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm.

Rate this recipe for Apple Crisp, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

]]>Sun, 08 Nov 2009 07:30:30 GMTrecipesEasy Roast Beef - BigOven.comhttp://www.bigoven.com/161035-Easy-Roast-Beef-recipe.htmlEasy Roast Beef recipe - BigOven.comClick here for a larger picture of Easy Roast Beef
6 Servings
Beef American
Roast Dinner American Easy Beef flour butter garlic powder Main Dish Winter Comforting

4 pound chuck or shoulder beef roast
3/4 cup flour (more or less)
salt to taste
pepper to taste
garlic powder to taste (optional)
8 patties butter
1 cup water

Dredge a 4 pound chuck or shoulder beef roast with a mixture of flour, salt and pepper. Place 3 or 4 patties of butter in bottom of roaster pan. Put meat in pan and put 3 or 4 patties of butter on top of meat. Bake at 350 degrees F for one hour, uncovered. Add 1 cup of water, cover and bake for 2 more hours at 250 degrees F. -- Notes -- This recipe works equally well with other inexpensive cuts of beef like the Eye of Round Roast, Bottom Round or Rump Roast, and the Top or inside Round Roast. For even richer and more savory pan juices, and eventually gravy, try substituting Beef Broth or Beef Consomme for the water. For a complete meal, add your favorite vegetables (onions, potatoes, carrots, celery, mushroom, etc.) and once cooked, simply season and thicken the pan juices, and your meal is finished.

Rate this recipe for Easy Roast Beef, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

]]>Sun, 08 Nov 2009 07:30:30 GMTrecipesTwice Baked Cheesy Stuffed Garlic Potatoes - BigOven.comhttp://www.bigoven.com/160777-Twice-Baked-Cheesy-Stuffed-Garlic-Potatoes-recipe.htmlTwice Baked Cheesy Stuffed Garlic Potatoes recipe - BigOven.comClick here for a larger picture of Twice Baked Cheesy Stuffed Garlic Potatoes
12 Servings
Potato American
Microwave Bake Side Dish American Potato Spring Creamy

6 lg Potatoes russet or idaho
4 tbsp Butter
2 tbsp Sour cream
1 clove Garlic
1/2 tsp Salt
1/4 tsp black pepper
1 cup Cheese shredded (swiss or sharp cheddar)
1/4 cup Chives snipped fresh
Green onion optional
Paprika optional

Scrup potatoes thoroughly with a clean vegetable brush. Rinse well and pat dry with paper towels. Use the tines of a fork or the tip of a sharp knife to prick the potatoes. Place the potatoes directly on the oven rack in the center of the oven. Bake potatoes ina 425F oven for 40 to 60 minutes or till tender and potatoes yield under gentle pressure. Remove from the oven; let stand about 10 minutes or until cool enough to handle. Sit the potatoe on its side and cut potatoe in half vertically. Using a spoon, gently scoop out the flaky cooked potato pulp, leaving a 1/4 inch shell. Add the pulp to a large bowl. Use a potato masher to begin mashing the potatoes. Add butter, sour cream, garlic, salt and black pepper. Continue mashing until desired consistency. Taset for seasoning and add more butter or sour cream if desired. Stir in the cheese and 1/4 cup snipped fresh chives. Spoon mashed potato mixture into the potato shells. Place shells in a shallow baking pan or a cooky sheet. Bake in a 425F oven for 20 to 25 minutes or until lightly browned. If you like, sprinkel with additional snipped chives or thinly sliced green onion and sprinkle with paprika

Rate this recipe for Twice Baked Cheesy Stuffed Garlic Potatoes, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

]]>Sun, 08 Nov 2009 07:30:30 GMTrecipesMushrooms Sauteed with Garlic Butter - BigOven.comhttp://www.bigoven.com/165450-Mushrooms-Sauteed-with-Garlic-Butter-recipe.htmlMushrooms Sauteed with Garlic Butter recipe - BigOven.comClick here for a larger picture of Mushrooms Sauteed with Garlic Butter
4 Servings
Mushrooms French
Appetizers Hors dOeuvres Side Dish parsley mushrooms Salt garlic Easy Quick Saute Mushrooms French unsalted butter Summer Comforting

3 tablespoons unsalted butter
1 tablespoon garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 pound small white mushrooms, wiped clean and sliced in half
2 tablespoons fresh flat-leaf parsley, chopped

Melt butter in a lidded saute pan or skillet over low heat. Add garlic, salt and pepper and cook until fragrant, about 1 minutes. Add mushrooms and toss with garlic butter to coat. Cover pan and cook for 10 to 12 minutes, stirring occasionally, and making sure garlic doesn?t burn (if necessary, reduce heat to very low). Just before serving, toss mushrooms with parsley. Makes 4 first-course servings.

Rate this recipe for Mushrooms Sauteed with Garlic Butter, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

]]>Sun, 08 Nov 2009 07:30:30 GMTrecipesChicken Enchiladas with a twist - BigOven.comhttp://www.bigoven.com/161217-Chicken-Enchiladas-with-a-twist-recipe.htmlChicken Enchiladas with a twist recipe - BigOven.comClick here for a larger picture of Chicken Enchiladas with a twist
8 enchiladas
Chicken Mexican
Kid Friendly Bake tortillas cheese Main Dish Mexican Chicken Dinner Winter Creamy

2 Chicken breast halves shredded
1 can Cream of mushroom soup , cream of chicken or celery can be used
1 cup Pace Salsa mild
3 cups Cheese shredded
1/2 cup Enchilada sauce mild
8 Flour tortillas
2 tablespoons Salt

Cover chicken with water, add salt and boil until cooked. Shred once cooled. Save broth. Prepare cream of mushroom as indicated using broth. Add the salsa and chicken and stirr. Remove from heat and add 1 cups of cheese. Taste for salt, but you probably won't need any. Fill the tortillas with about 2 spoons of the chicken mixture and roll. Place in pan. Top with enchilada sauce and remaining cheese. Bake at 350 until cheese is melted. Enjoy!!

Rate this recipe for Chicken Enchiladas with a twist, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

]]>Sun, 08 Nov 2009 07:30:30 GMTrecipesFour-layer Delight - BigOven.comhttp://www.bigoven.com/175761-Four-layer-Delight-recipe.htmlFour-layer Delight recipe - BigOven.com15 Servings
Chocolate American
Bake Advance Desserts Chocolate American

1/2 cup Margarine melted
1 cup Flour
1/4 cup Powdered sugar
1/2 cup Pecans finely chopped
1 cup Powdered sugar
16 ounces Cream cheese softened
1 cup Cool Whip
2 small boxes Instant chocolate pudding mix
3 cups Milk
2 cups Cool Whip
Shaved chocolate or nuts for garnish

Layer 1: Crust Spray a 13x9 pan lightly with non-stick spray. Preheat oven to 375 degrees. Combine melted butter, flour, 1/4 c. powdered sugar and pecans. Press into bottom of pan. Bake 15 min. or until lightly browned. Cool. Layer 2: Beat cream cheese and 1 c. powdered sugar together until thoroughly combined. Add 1 c. Cool Whip. Spread over cooled crust, and refrigerate. Layer 3: Combine instant pudding mixes and milk - mix together until it begins to thicken, 2-3 minutes. Spread over cream cheese layer and refrigerate. Layer 4: Spread remaining Cool Whip over pudding layer. If desired, garnish with semi-sweet chocolate shavings or chopped pecans. Cover and chill at least one hour or overnight. Note: I''ve had this recipe made with butterscotch pudding instead of chocolate and it''s very good. The original recipe was given to me by my mother-in-law, LaVelle (Henrichsen) Hahn.

Rate this recipe for Four-layer Delight, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

]]>Sun, 08 Nov 2009 07:30:30 GMTrecipesOne Bowl Brownies - BigOven.comhttp://www.bigoven.com/175760-One-Bowl-Brownies-recipe.htmlOne Bowl Brownies recipe - BigOven.com15 Servings
Chocolate American
Bake Desserts Cookies Chocolate American

1 cup Oil
6 tablespoon Cocoa
4 Eggs
2 cups Sugar
2 tablespoon Karo Syrup (light corn syrup)
1 teaspoon Vanilla
1 1/2 cups Flour
1 teaspoon Baking powder
1 teaspoon Salt
1 cup Pecans coarsely chopped, optional

Put oil in bowl. Stir in cocoa, eggs, sugar, karo and vanilla. Add baking powder, salt, and flour. Mix just until thoroughly combined. Stir in nuts. Pour into greased 9x13 pan and bake at 350 degrees for 35-40 minutes. If a glass pan is used, bake at 325-350 degrees depending on your oven. They are chewier if not overbeaten or overbaked. These came from my BSF friend, Margaret Smith of Dallas. She helped train me to be a substitute teaching leader. She and her husband taught the Dallas young adults class together.

Rate this recipe for One Bowl Brownies, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

]]>Sun, 08 Nov 2009 07:30:30 GMTrecipesCrab, corn and shrimp soup - BigOven.comhttp://www.bigoven.com/175759-Crab%2c-corn-and-shrimp-soup-recipe.htmlCrab, corn and shrimp soup recipe - BigOven.com12 Servings
Shrimp Cajun
Garlic parsley rosemary Shrimp Cajun

10 lbs. jumbo shrimp raw, peeled
1 stick of butter
1 can chicken broth 49 1/2 oz. can
2 cans diced tomatoes 14 1/2 oz. cans
2 cans whole kernal corn 14 1/2 oz. cans
1 can cream style corn 14 1/2 oz. cans
4 cans white crab meat 6 oz. cans
2 pints half and half
2 yellow peppers diced
2 red peppers diced
2 green peppers diced
2 large onions diced
3 stalks celery diced
2 tablespoons garlic minced
6 medium potatoes peeled and diced
1 salt to taste
1 black pepper to taste
1 cayenne pepper to taste
1 teaspoon crushed rosemary
1 tablespoon dried parsley

In a large soup pot pour chicken broth and all other canned ingredients into pot then add 1 quart of water. Add salt, garlic, rosemary, parsley and peppers to taste. Add stick of butter and half and half. Turn heat on medium heat. Do not heat too quickly or this will cause stock to burn. Chop all vegetables and add to broth. As broth begins to simmer add potatoes. Cook this mixture until vegetables and potatoes are fork tender than add shrimp and cook until shrimp are done. Best served the next day.

Rate this recipe for Crab, corn and shrimp soup, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

]]>Sun, 08 Nov 2009 07:30:30 GMTrecipesSPicy brussels sprouts - BigOven.comhttp://www.bigoven.com/175758-SPicy-brussels-sprouts-recipe.htmlSPicy brussels sprouts recipe - BigOven.com4 Servings
brussels sprouts belgian
ginger fennel cumin brussels sprouts belgian

1 tablespoon vegetable oil
3 T slivered almonds
1/2 t yellow mustard seeds crushed
1/4 t fennel seeds
3 c cooked brussels sprouts halved
1 T finely chopped ginger
1 t cayenne pepper - 1/2 t salt

Heat oil, add almonds, mustard, cumin, fennel. Stir 15 min. | Reduce heat, add sprouts, cayenne, ginger. Add water if too dry. Season with lime juice and salt.

Rate this recipe for SPicy brussels sprouts, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

]]>Sun, 08 Nov 2009 07:30:30 GMTrecipesYankee Chili - BigOven.comhttp://www.bigoven.com/175757-Yankee-Chili-recipe.htmlYankee Chili recipe - BigOven.comClick here for a larger picture of Yankee Chili
12 Servings
Beans American
Diabetic Low Carb Slow cook Soup Main Dish Beans American

1 pound Great northern beans -- or white navy beans
7 cups Chicken broth - I used the low sodium version
3 cloves Garlic -- peeled and minced
1 large Onion - Peeled and chopped
2 teaspoons White pepper - fresh ground
1 teaspoon Kosher Salt - to taste
1 tablespoon Oregano - dried or fresh if you can get it
1 1/2 tablespoons Cumin - toasted and fresh ground
1/4 teaspoon Cloves - toasted and fresh ground
7 ounces Green chilies -- one can - diced
5 cups Cooked chicken - or turkey breast - shredded
1 large Jalapeno pepper dice 1/2 and slice the rest for garnish
-- Garnishes --
1/2 cup Monterrey Jack cheese - shredded
1 large Avocado -- sliced
1/4 cup Sour cream - I used the lite version
1/4 cup Cilantro -- shredded
4 ounces Tortilla chips
1/4 cup Salsa -- pick your own heat level

This stuff takes a while to make so plan ahead for the next day''''s dinner. Rinse the beans then cover them with warm water and put aside for 24 hours to soak. The next day, drain the beans and rinse one more time. Then put them in a large pot, dutch oven, or crockpot. Add about 5 cups of broth, then add the garlic, onion, pepper, and oregano. If you''''re using powdered spices add the cumin and cloves as well. Otherwise, toast the cumin seeds and a couple of whole cloves in a hot pan they they are fragrant. Then grind them up with a mortar and pestle or one of those fancy spice grinders. Add the fresh ground spices into the pot. Let the pot simmer on a back burner for five hours or so. Test the beans and give the pot a stir every now-n-then and add a bit more broth if need be. You want the beans to be very tender. Stir in the 1/2 jalapeno that you diced. Drop in the shredded chicken but reserve a few shreds to garnish with. Dump in the rest of the broth and let it simmer for a few minutes. Then test the flavor and adjust the salt, spices, and jalapeno to suit your mood. Another 30 - 45 minutes simmering and you''''re ready to go. Serve this in a bowl garnished with your choice of garnishes. I prefer the sour cream and cilantro while others put cheese and chips on theirs. This recipe was inspired by a dish by Chef John Hemmer who is a great cook, even though he is a Yankee. Each (1 1/2 cup) serving (counting all garnishes) contains an estimated: Cals: 363, FatCals: 94, Total Fat: 11g SatFat: 3g, PolyFat: 1g, MonoFat: 5g Chol: 57mg, Na: 446mg, K: 978mg TotCarbs: 35g, Fiber: 10g, Sugars: 2g NetCarbs: 25g, Protein: 32g

Rate this recipe for Yankee Chili, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

]]>Sun, 08 Nov 2009 07:30:30 GMTrecipesAdobo Sauce - BigOven.comhttp://www.bigoven.com/15956-Adobo-Sauce-recipe.htmlAdobo Sauce recipe - BigOven.comClick here for a larger picture of Adobo Sauce
1 Quarts
Chicken Uncategorized
Sauces Marinade Mesamexican Lnet Chicken Garlic Olive oil Onion Orange Orange Juice Tomato Lemon

12 Ancho chiles, wiped clean
1/2 c White vinegar
2 c Water
1/4 c Olive oil
2 md Onions, thinly sliced
5 Garlic cloves, sliced
1 tb Ground cumin
4 c Chicken stock
2 tb Brown sugar
1/4 c Orange juice
1/4 c Lemon juice
2 tb Tomato paste
1 ts Black pepper, freshly ground

Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Transfer the toasted chiles to a saucepan and add the vinegar and water. Bring to a boil, reduce to a simmer and cook 10 minutes to soften. Transfer the chiles and liquid to a blender or food processor. Pruee until a smooth paste is formed, adding a tbalespoon or 2 of water if necesary to thin. Set aside. Heat the olive oil in a medium saucepan over medium-high heat. Saute the onions until golden brown, 8-10 minutes. Stir in the garlic and cook briefly just to release the aroma. Next, stir in the cumin and cook another minute. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes. Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes. NOTE: Adobe Sauce can be stored in the refrigertor 1 week or frozen indefinately. Makes 1 1/2 quarts. SOURCE: Mesa Mexicana by Mary Sue Milliken and Susan Feniger with Helena Siegel. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Rate this recipe for Adobo Sauce, or create your own favorites list at www.bigoven.com, with over 170,000 recipes. Free iPhone recipe site now available; visit www.bigoven.com for details.

]]>Sun, 08 Nov 2009 07:30:30 GMTrecipes