Get the latest Bay flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/bay Oh boy oh boy oh boy! This hot dip from CHOW is such a taste treat. A wonderful appetizer that can be made ahead and refrigerated but do not add the salt until you are ready to bake. http://www.grouprecipes.com/79012/horseradishy-hot-cornbread-crab-dip.html Truly a comfort soup from Chef Hegeman at theChef's Pencil.The mushrooms add a clever twist on it and the parsley oil adds a bitter to the sweet of the peppers as well as a nice colour contrast. http://www.grouprecipes.com/78741/roasted-red-pepper-soup-with-garlic-shitakes-n-parsley-oil.html You may not want to do a big turkey if there are only two of you.Try this tasty healthy alternative.The Sunshine name comes because of the beautiful color when removed from the oven. recipe from Feast Section of Nashua Telegraph. HISTORY: One food historian credits chicken mogul Donald John Tyson for creating the Rock Cornish game hen by cross-breeding White Rock hens and Cornish hens in 1965. His intent was alledgedly to create a specialty item at a higher price to appeal to a fast-growing contingent of consumers referred to in our contemporary times as foodies. However, other sources credit Alphonsine and Jacques Makowsky of Connecticut for developing this small bird some ten years earlier. Their intent was similar, to breed a small chicken with mostly white meat suitable for a single serving. The Makowskys sold their business in 1967. The U.S. patent and trademark files show no ownership filings for the breed. Perhaps the origin confusion arises as a combined result of the sale of the Makowsky business and the commercial success of Tyson in marketing these little tasty birds. In addition to commanding a higher price, the game hens have a shorter growing span, 28 to 30 days as opposed to 42 or more for regular chicken. In spite of the higher prices for all things small these days, Cornish game hens are still quite affordable. Two-thirds of Cornish game hens sold in the United States come from Tyson Foods, Inc http://www.grouprecipes.com/78262/sunshine-cornish-hens-for-2.html Crab and pastas are wonderful companions even if it is just a sauce. But I used it as a stuffing for shells with a cheese sauce. I hope you enjoy. http://www.grouprecipes.com/78047/crabby-stuffed-shells-with-asiago-cheese-sauce.html This marinade works well with most meats although Iwe have never ventured to use it on fish. http://www.grouprecipes.com/77987/red-wine-vinegar-and-herb-marinade-for-meat.html What's for dinner? A big ol' heap of potatoes, corn, and shrimp. It's all here, it couldn't be easier, and dipping everything in the spicy sauce. http://www.grouprecipes.com/76005/louisiana-shrimp-boil-with-spicy-horseradish-sauce.html Nothing better than a Oven-Fried Fish 'n' Chips dish. Serve this with coleslaw and you got a whole meal. http://www.grouprecipes.com/75733/english-oven-fried-fish-n-chips.html Moroccan shopkeepers are renowned for their spice blends. Ras el hanout ....literally means= (head of the shop) ... It can be a blend of 20 or more spices and ..some say......it has aphrodisiac affects......... http://www.grouprecipes.com/75376/ras-el-hanout.html In Nantucket Bay, November 1st is the opening of the season for the bay scallops which become overly plentiful at this time. There is no scallop so highly prized as this one. Half the size of a sea scallop but twice the size of other bay scallops, it has perfect texture and such a deliciously sweet taste that it can be eaten raw with black pepper and lemon juice. The residents are limited to 5 bushels. They cost from 40-50 dollars at the fishmongers. Recipe by Larry Olmsted, Relish a Taste of America, "Nantucket Bay Scallops," October 2008. http://www.grouprecipes.com/75178/nantucket-bay-scallop-saute.html I love borsht so here is another version of a great soup. http://www.grouprecipes.com/74980/borscht-with-cabbage-and-veggies.html