Get the latest Are recipes from Group Recipes. http://www.grouprecipes.com/tag/are My mother in law's recipe for butter cookies. Can be done in a press or dropped by tsps. on baking sheet. Great with a little jam in the middle. http://www.grouprecipes.com/107626/moms-butter-cookies.html Delightful orange amaretto main dish chicken http://www.grouprecipes.com/107471/orange-amaretto-chicken.html This is a fix and forget egg dish that bakes while giving you time to mingle with your guest. Serve for breakfast of brunch..... http://www.grouprecipes.com/107469/baked-italian-omelet.html My goodness this is freaking amazing! a rich and buttery shortbread base with a christmasy filling of dried fruit with a hint of brandy, and, to top it all off, the crackly crunch of bitter-sweet toffee. A little bit different to the usual fruit mince slice or tarts, very impressive. A good one to contribute to xmas gatherings. Originally from The Biscuit and Slice Bible. (highly recommended) ; ) http://www.grouprecipes.com/107414/toffee-topped-christmas-fruit-slice.html A World of Curries by Dave Dewitt and Arthur Pais. This is a moderately spicy dish that can be eaten as a snack. It originated in the Punjab region and is traditionally cooked with lamb. http://www.grouprecipes.com/107407/fried-spareribs-with-potato-batter.html Submitted by Melinda http://www.grouprecipes.com/107482/mexican-manicotti.html Escarole can be sauteed or used in salads but it's always best in soups-it sweetens as it cooks. Great soup. http://www.grouprecipes.com/107325/turkey-meatball-and-escarole-soup.html Savory and satisfying! Loaded with meat, cheese, and veggies... http://www.grouprecipes.com/107137/italian-beef-and-spinach-pie.html These Barbecued Spareribs have a tangy sauce. That give them zest. Have these with a vegetable and potato or corn. Adapted from Bette Brotzel's recipe posted in the Taste of Home along with the photo. http://www.grouprecipes.com/107120/barbecued-pork-spareribs.html I'll never forget the wonderful aroma of these spareribs when I cook them. They have a real old-fashioned flavor. Adapted from Judy Clark's recipe posted in the Taste of Home alnog with the photo. http://www.grouprecipes.com/107102/tangy-spareribs.html