Get the latest Truly recipes from Group Recipes. http://www.grouprecipes.com/tag/truly This dish will be enjoyed by even the fussiest of pallets. I have served it to people that don't like salmon and they loved it. http://www.grouprecipes.com/80993/cedar-plank-salmon-on-puff-pastry-with-lemon-dill-sauce.html This recipe came from a northern Italy family going back 4 generations It is a lot of work but well worth it.... http://www.grouprecipes.com/51507/biscotti-cookie.html This a fantastic recipe Buddy P. subitted to RecipeZaar which he developed from a chicken cordon bleu recipe given to him by a chef in 1884. It takes time to make, but it is well worth the effort! It is the special occasion meal which will quickly become a family favorite. http://www.grouprecipes.com/49415/pork-tenderloin-cordon-bleu.html From the Los Angeles Times comes this recipe for a late night snack ...fast and easy to fix by David Lentz at the Hungry Cat. http://www.grouprecipes.com/47741/wild-mushroom-frittata.html Old-fashioned , this custard pie is -- satisfyingly creamy and ethereally light -- not normally found together-within a single filling. It's also unsparing with the spice and all the better as a result. Source: Martha Stewart Magazine http://www.grouprecipes.com/45272/classic-egg-custard-pie-with-lots-of-nutmeg.html These breakfast parfaits are made of layers of fruit, fruit purée and granola in a similar fashion to an ice cream sundae. Who says you can't have dessert for breakfast? http://www.grouprecipes.com/32855/breakfast-fruit-parfaits.html This drink was created by Victor V. Morris, an American bartender who was at the time living and working in Lima, Peru at the Morris Bar, on Boza Street. The time period was some time before 1921, but specific details beyond that are so far still a little elusive. I highly recommend that you give this drink a try, and don’t skip the egg white. I realize that many people are cautious of using raw eggs, and if you are one of those, then you can always look for pasteurized egg whites, http://www.grouprecipes.com/31330/pisco-sour-how-sweet-it-is.html The following recipe was transcribed ver batim from the following vintage magazine: ------------------------------- The House The Journal of Arts & Crafts England December, 1901 http://www.grouprecipes.com/30587/celery-sauce.html We have different types of 'Rasam'. 'Rasam' is a light, clear soup usually had with rice or as an appetizer. People in south India have it w/ rice and people in North like to drink it as an appetizer. http://www.grouprecipes.com/25437/lemon-rasam.html