Get the latest Ez recipes from Group Recipes. http://www.grouprecipes.com/tag/ez My sister Barbara makes this for the Christmas holiday. Perfect to make ahead as it will keep at least 6 months in the freezer. Everyone loves this! It's also great to take skiing & serve when you come in out of the cold. http://www.grouprecipes.com/107985/hot-buttered-rum-mix.html A hearty lasagne with chicken mince in place of beef or veal,. With leek, tomato napoli and ricotta cheese to layer. Great to freeze in portions for a portable lunch or quick after-work dinner. http://www.grouprecipes.com/107883/chicken-and-leek-lasagne-with-ricotta.html One year we had a garden full of beautiful sweet corn. You can only eat it on the cob so often, so this was a soup I developed to use the corn up. It turned out great; I've even made it with thawed frozen corn kernals, but it's best with fresh. http://www.grouprecipes.com/107505/roasted-corn-soup.html I came up with this recipe when I wanted to make a soup for our Sunday dinner first course and only had one of each kind of onion. Laziness is the mother of invention :-) This is a great first course soup. It has a lovely taste and mouth feel. http://www.grouprecipes.com/107504/five-onion-soup-with-garlic-croutons.html The Slanted Door is one of the great restaurant in San Francisco. This is a tasty and different way to enjoy lamb chops. The marinating time is not included in the prep or cook time. http://www.grouprecipes.com/107503/the-slanted-doors-grilled-lamb-chops.html This is a super-quick, super easy, super tasty stir-fry; perfect for a quick weeknight meal. Serve over steamed rice, preferably Jasmine. A Reisling would be a great wine choice. http://www.grouprecipes.com/107500/chili-shrimp.html This is a family favorite. High in protein and low in fat. Drying the tofu out between layers of paper towels allows you to fry it in the hot oil to get a nice crisp edge. http://www.grouprecipes.com/107359/ma-po-tofu.html My Mother-In-Law was the pie maker, I've always had a difficult time with the crust breaking or not rolling out properly. This crust is so easy to work with and it's the addition of vodka that does it...no not in me, in the crust. This recipe comes from Cook's Illustrated' 2008 Nov/Dec Issue, only slightly reworded, and as they say "Vodka is essential to the texture of the crust and impart no flavor; do not substitute." http://www.grouprecipes.com/107012/my-favorite-pie-crust.html A brunch standard. A decadent favorite. Christmas morning, pop it in the oven, open the presents and serve with some festive champagne...or coffee...orange juice anyone? http://www.grouprecipes.com/107009/quiche-lorraine.html Colorful medley of zucchini,red bell pepper and fresh Hass avocado,perfect for holiday meals and year round. http://www.grouprecipes.com/106776/holiday-vegetable-and-hass-avocado-saute.html