Get the latest Husband recipes from Group Recipes. http://www.grouprecipes.com/tag/husband Because it is frozen, you can pop a piece out whenever its needed. Easy for unexpected guests. http://www.grouprecipes.com/104762/frozen-mocha-torte.html My husband really likes these http://www.grouprecipes.com/83419/nettys-dark-chocolate-chip-peanut-butter-cookies.html This easy recipe is great warm in winter, or cold in the summertime. Serve with a fresh salad, and be ready for compliments! http://www.grouprecipes.com/77283/pasta-with-homemade-alfredo-sauce.html I've been making this for my husband on special occassions as long as I can remember. I don't remember where I got this recipe but it is a winner. http://www.grouprecipes.com/76024/roasted-pork-loin-with-rich-caper-sauce.html Anyone who has used King Arthur flour probably has this recipe. I got it off the flour bag. Sound absolutely wonderful, but I have not yet made them. If you try them, please post. http://www.grouprecipes.com/62573/the-best-fudge-brownies-ever.html When foodies hear "tough reservation," they generally think French Laundry in Napa or Le Cirque in New York — both known for their six-month waiting lists. That's a snap compared with a spot at Talula's Table. Located in historic Kennett Square, a Pennsylvania town some 35 miles south of Philadelphia, Talula's requires a full year's wait — if you can get a reservation at all. By day, Talula's is an upscale market, filled with luscious cheeses, mustards and fresh-baked breads. In the evening, when the market closes its doors, it's a different story. A single farm table becomes center stage for one of the country's most exclusive dining experiences. A dozen lucky people gather around it to share an eight-course meal that runs from egg custard with Jonah crab to osso bucco made from pork, all prepared with local ingredients by husband-and-wife proprietors Bryan Sikora and Aimee Olexy. Because of the restaurant's popularity and its single nightly seating, Olexy has devised a special system for selecting diners. Though the phone often begins ringing with requests at sunrise, she does not pick it up until 7 a.m. on the dot. The caller is then offered a reservation exactly one year later. Requests for earlier or later are denied, as are attempts to play the VIP card to skirt the procedure entirely. These rules keep booking simple, Olexy says. Sikora, the main chef, says he hopes to open a more traditional restaurant in Kennett Square http://www.grouprecipes.com/50569/talulas-smoky-spoonbread-with-sauteed-shrimp-chanterelles-and-creamed-greens.html This recipe was orginally for pork chops. Being as I don't eat pork, I thought I would try and adapt it for chicken breast. My husband really liked it. This dish goes well with Ratatouille. My husband really liked it. ******************************************************************************************* Since there have been some concerns about the temp at 500 I have included the following note:) ******************************************************************************************* NOTE:As long as you follow the recipe and make sure you use a 11X13 or smaller if you like you'll be just fine. Really.:) I have made it just like it says several times, and I've never had any problem. Honest:) I have never covered it, and it has turned out every time. This goes well with the Ratatouille that I have in my recipes too along with some brown rice. It's one of my menues in fact. I really hope you like it.:) ~Netty http://www.grouprecipes.com/45323/nettys-balsalmic-chicken-breast.html My Shrove Tuesday creation for my fiance Eggchef this year, when I didn't have the energy or ingredients to make it from scratch! Makes one big batch! http://www.grouprecipes.com/38550/cheaters-buckwheat-buttermilk-pancakes.html This stew is perfect for fall and winter, thick and filling for a cold day, men love it! Nice and hearty, flavorful, just enough spice. http://www.grouprecipes.com/34145/grandma-martens-beef-stew.html