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Recipe Name Category Total Views
1 Aka Miso(Summer Miso Soup) Soups 107
2 All-American Clam Chowder (Bush Family Favorite) Soups 87
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4 Old Fashioned Pea Soup Soups 80
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13 "The Postman" Italian Fish Soup Soups 69
14 American Split Pea Soup Soups 66
15 Beef Vegetable Soup Soups 64
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17 Authentic Maryland Crab Soup Soups 61
18 Quick Sweet & Tangy Squash Soup Soups 61
19 Apricot& Cucumber Soup Soups 60
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21 Apple& Celery Soup Soups 60
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23 Cream Of Corn-Potato Soup Soups 56
24 Andalusian Gazpacho Soups 56
25 Beer Soup Soups 56
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27 Thai Tomato Fish Soup Soups 44
28 Creamy Pumpkin Soup Soups 40
29 Crawfish and Corn Soup Soups 37
30 Divine Corn Chowder Soups 35
31 Homemade Tomato Soup Soups 35
32 Green Mountain Potato Chowder Soups 35
33 Avocado Vichyssoise Soups 34
34 Gulyasleves Soups 34
35 She Crab Soup Soups 34
36 Ann's Seafood Chowder (Halifax Version) Soups 34
37 Mock Creole Turtle Soup Soups 34
38 Pumpkin Soup with Shrimp * Soups 33
39 Vegetable Broth Soups 33
40 Turkish Borscht Soups 33
41 Artichoke Bisque Soups 33
42 Sour Shrimp Soup Soups 32
43 Yin-Yang Soup Soups 32
44 Ginger Carrot Soup Soups 32
45 Vegetable Miso Soup Soups 32
46 Winter Vegetable Stock Soups 32
47 Creamy Carrot Soup Soups 32
48 Basic Cream Soup Soups 31
49 Sauerkraut Soup Soups 31
50 Traditional Miso Soup Soups 31

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Related Recipe:
Caramel Pecan Pie- Dkp

1 c Sugar, divided

1/4 c Cornstarch

1/8 t Salt

2 c Milk

3 Eggs, separated

3 T Butter or margarine

1/2 t Vanilla extract

1/2 c Chopped pecans

1 Baked 9 inch pastry shell

1/2 t Cream of tartar

3 T Sugar

Sprinkle 1/2 C sugar in a heavy skillet; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is light golden brown. Combine remaining 1/2 C sugar, cornstarch, and salt in a heavy saucepan-gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Beak egg yolks; gradually stir about one-fourth of hot mixture into yolks, and add to remaining hot mixture, stirring constantly. Cook stirring constantly, until thickened. Stir in the caramelized sugar; cook, stirring constantly, until sugar melts. Remove from heat; stir in butter, vanilla and chopped pecans. Pour into a baked pastry shell. Combine egg whites (at room temperature) and cream of tartar; beat at high speed of an electric mixer until foamy. Gradually add 3 T sugar, 1 T at a time, beating until stiff peaks form. Spread meringue over hot filling, sealing to edge of pastry. Bake at 400 F for 8 to 10 minutes or until lightly browned. Cool completely

Di Note: Good pie for Thanksgiving - very rich-all the guests will head for the nearest bed and you'll have peace and quiet. Finally. Di Pahl's personal recipes-1994