Get the latest About recipes from Group Recipes. http://www.grouprecipes.com/tag/about 'Tis the season to be cooking, fa la la la la, la la la la. Well its almost Thanksgiving and time to cook that turkey! I wanted to try a new cranberry recipe this year and found some great sites for cranberry recipes which I'd like to share with you! Happy Holidays, All! http://www.grouprecipes.com/106205/cranberry-lovers.html ~Terrine de Campagne~ http://www.grouprecipes.com/100859/country-terrine.html This was one of the easiest, but tasty meals I've ever made. Just throw it in the crockpot and forget about it till dinner time. So many ways you could serve this - I had mine stuffed in poblanos and hubby had in corn tortillas - had with homemade smashed guacamole (posted) http://www.grouprecipes.com/96536/forget-about-it-spicy-pork-tacos.html On a recent visit to Palma, Mallorca, we made this meat and seafood paella in a pan large enough to serve about 40 people, a common practice for community gatherings and festivals throughout Spain. The recipe has been scaled to serve 8. http://www.grouprecipes.com/76683/mixed-meat-and-seafood-paella-from-palma.html I need some help http://www.grouprecipes.com/67832/can-anybody-help-me.html For all the chocolate lovers. http://www.grouprecipes.com/66715/chocolate-applesauce-cake.html I posted a Crab Fondue recipe earlier and thought I would try a low fat version. It works very well and with using imitation crab it cuts the cost considerably. We are able to find imitation crab for about $2.00 lb and the real stuff is $8.00 lb plus. Using the reduced fat ingredients does not change how rich this turns out. I have been seeing a few fondue recipes posted lately. For those of you not used to fondue, it is just a nice slow meal, great for casual gatherings if no one is in a hurry. Gives people a chance to chat since there is no way to eat it fast. http://www.grouprecipes.com/65119/low-fat-hot-krab-fondue.html http://www.grouprecipes.com/64114/new-group-about-digestive-problems-and-cures.html This is "one" of the several way we really like our roast beef. I think this comes from our childhoods because of the mushroom soup. As I remember, my Momma used to put mushroom soup in MANY things. Rememberin' - Smilin' http://www.grouprecipes.com/47449/beef-pot-roast.html This is the original Martini James Bond creates in Casino Royale (1957, the first Bond book http://www.grouprecipes.com/42099/vesper-lynd-martini.html