Get the latest Comfortable recipes from Group Recipes. http://www.grouprecipes.com/tag/comfortable Crispy sweet topped fruity dessert you can make with fresh or canned fruit and serve with ice cream, cream or milk or just by itself, nice and warm..YUMM http://www.grouprecipes.com/62910/apple-crunch.html I prepared this dish using Amy’s Chicken-Gouda Sausage and cheap white wine (Two Buck Chuck Pinot Grigio) The Gouda cheese in the sausage does richen the broth, but there are several brands with cheese and probably any will do. And of course, any dry white wine will do. The real secret is the fresh thyme leaves from the garden. 2 lbs live mussels, carefully rinsed and drained 3 T. sweet butter 1 large sweet onion, chopped 6 Amy’s Chicken-Gouda sausages (or similar) cut into 1” pieces 1 t. crushed garlic ½-1 t. crushed red pepper (to taste). 3 T, fresh thyme leaves, minced ¾ c. dry white wine ¾ c. water 2 T. Worcestershire sauce 1 t. sugar or Splenda. In a large pan or small pot that is coverable, melt butter. Saute onions until softening. Add garlic, crushed red pepper, and sausage pieces. Cook stirring for 1 minute. Add thyme and wine. Combine water, Worcestershire sauce and sugar and add. Add mussels and cover. Bring to a boil over moderate heat. Lower heat and simmer until mussels have opened. Test broth for spiciness, saltiness and sweet/bitter and adjust as needed. Serve mussels with broth. Serves 6 as an appetizer, 4 as a main course. http://www.grouprecipes.com/28738/moules-a-la-amy-et-chuck.html This is an outstanding dish, light, refreshing and full of flavor. Use Alaska black cod or salmon for the best results, but halibut or other firm-fleshed fish work well too. It is important to leave the skin on so the fish does not break up. The flavors mesh beautifully. AND a reisling wine would also go well with this dish. http://www.grouprecipes.com/20068/bill-grangers-stir-fried-ginger-fish-with-broccolini.html