Get the latest recipes from Bobbie91302 http://www.grouprecipes.com/people/bobbie91302 This is a good basic vegie chili; we served it with cut up chicken breast. http://www.grouprecipes.com/38168/vegetarian-chili-with-neat-ingredients.html What a great smell greeted me last night as I walked in from the rain! Husband had whipped this up, he doesn't eat red meat, and I got him to dictate the recipe. He thinks it's one serving. Serve it with mashed potatoes with lots of butter in them. http://www.grouprecipes.com/36467/turkey-meatloaf-with-secret-ingredient.html Got this from a travel book when I was in Venice. Harry's Bar is where they invented the Bellini. I've used more saffron and skipped the anchovy. http://www.grouprecipes.com/31496/fish-soup-from-harrys-bar-in-venice.html Joyful because I adapted it from Joy of Cooking to go with my new 7 inch springform pan. The texture is just the right balance between dense and creamy. http://www.grouprecipes.com/31250/joyful-7-inch-creamy-cheesecake.html This is from Rosenberg's book The Best Bread Machine Cookbook ever, with minor changes. I'm sure you can adapt it for the DIY with your own hands method. It's for a 1 1/2 lb bread. http://www.grouprecipes.com/29259/olive-and-herb-bread.html You can use the tagine -- casserole dish with pointy top or any casserole to perpare meltingly delicious Moroccan lamb stew. I prepare large quantity of spice mix and keep it ready for various dishes. I know it's not a curry but I can't change that, it's "stuck." http://www.grouprecipes.com/28388/moroccan-lamb-tagine.html I lived in Valencia, Spain for a year, and yearn for authentic paella, and wanted to make a small quantity. The secret is DON'T STIR and be generous with real saffron. Use cast iron fry pan if you don't have paella pan. http://www.grouprecipes.com/27247/easy-paella-for-two.html If you ask my husband, this is a serving for one person. The recipe is adapted for people who love the sauce and are willing to "waste" a little cabbage. http://www.grouprecipes.com/27241/stuffed-cabbage.html Supposedly a secret recipe but I see that someone else found a recipe on the N-M website. http://www.grouprecipes.com/27239/another-version-of-neiman-marcus-cookies.html This is my first time posting a recipe here. It's one that I learned from a friend when I lived in Israel for a year. Like my mother would say, it tastes better the second day. Good in crock pot or stove/oven method. http://www.grouprecipes.com/26975/jewish-tsimmes-with-meat.html