Get the latest B recipes from Group Recipes. http://www.grouprecipes.com/tag/b Recipe email, poster says old recipe from label of Hunt's tomato sauce and so far the best cabbage rolls she has had Ground turkey also a nice sub for the meat http://www.grouprecipes.com/107706/hunts-tomato-sauce-cabbage-rolls.html Taste of Home, using buttermilk biscuits http://www.grouprecipes.com/107705/pull-apart-bacon-bread.html Fused with variations of flavor, that is, the curry - think India, but then pops in the peanut butter and green apple - huh, what gives? But it works, the mutt of flavors. http://www.perfectpuree.com/index.php/Products/green-apple.html?recipeId=1293 http://www.grouprecipes.com/107704/grilled-beef-brochette-with-curied-green-apple-sauce.html An Asian appetizer recipe with clams and mussels in fermented black bean sauce (Chef David Tsang) http://www.starportgourmet.com/ClamsandMusselsblackBeanSauce.html http://www.grouprecipes.com/107703/clams-and-mussels-in-black-bean-sauce.html This is one of the most zest tangy yummy meatballs. http://www.grouprecipes.com/107702/cocktail-meatballs-betty-crocker---yummy.html At times, I want to go Mediterranean. Spicy jerk, or a Spicy citrus seafood salad or main dish. It's zing with a touch of HOT, and just need a cold beer or margarita, and sitting by the seaside. (Cellar Club) http://www.grouprecipes.com/107701/lobster-salad-and-papaya-souskai.html To this recipe, I added my nephew's seafood stock, which kicks this recipe over the top. However, it adds 60 minutes to your cooking time. Um, we got snookered making this for Thanksgiving. Btw. he graduated from Culinary School. So, I was learning at the same time (e.g. chiffonade) http://www.grouprecipes.com/107698/sea-bass-in-paper-----orata-al-cartoccio.html This is a recipe that my mother used to make when I was just a kid. It's very hearty and yummy! http://www.grouprecipes.com/107696/hamburg-tomato-soup.html These Tex-Mex Turkey tacos have the southwestern flair and well-seasoned mixed with the meat, peppers, onions, and black beans. Adapted from Jodi Fleury's recipe posted in Light and Tasty October/November 2002 along with the photo. http://www.grouprecipes.com/107695/tex-mex-turkey-tacos.html This is just my simple version of classic crab rangoon....without the sugar! Canned crab is okay for this, but I suggest using the "premium" style. Personally, I use the "tub" of fresh sold at the seafood counter. Cook time includes cooking of the entire batch. http://www.grouprecipes.com/107693/make-it-yourself--crab-rangoon-ci.html