| 1. albondigas |
| The Dumpling Cookbook by Maria Polushkin (1997) |
| 2. ambassade d'auvergne's seven-hour leg of lamb |
| Bistro Cooking by Patricia Wells (1989) |
| 3. applebee's neighborhood grill & bar club house grill |
| A Treasury of Top Secret Recipes by Todd Wilbur (1999) |
| 4. arabic pickled pilchards |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 5. bains vinaigrette |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 6. balmoral heart patties |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 7. barbecued chicken, duck, goose, turkeys (master recipe) |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 8. basic shellfish croquettes |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 9. beef, pork or chicken satay |
| Fine Cooking Magazine - #52 - September 2002 |
| 10. bitocks a la russe |
| French Cooking in Ten Minutes by Edouard de Pomiane (1999) |
| 11. boiled squabs and ham |
| Cooking with the Two Fat Ladies by Jennifer Paterson and Clarissa Dickson Wright (1996) |
| 12. boneless breast of chicken with country ham |
| Bon Appetit - May 1985 |
| 13. braised duck with chestnut and sausage stuffing |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 14. braised veal chops and steaks |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 15. braised veal chops or steaks gratineed with cheese |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 16. braised whole fish with pork sauce |
| Martin Yan's Favorite Recipes with Meyer Cookware by Martin Yan (1993) |
| 17. brandade de morue |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 18. brandade de morue: a multiuse extra |
| The Way To Cook by Julia Child (1989) |
| 19. breaded fried boe |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 20. breaded sauteed veal scallops or turkey breast scallops (with lemon-butter sauce |
| Master Recipes by Stephen Schmidt (1998) |
| 21. broiled fillets |
| HP Books Polish Cooking by Marianna Olszewska Heberle (1985) |
| 22. catfish with shrimp salsa |
| Taste of Home 2002 February/March |
| 23. chicken and corn sausages with salsa cruda |
| The Recipe Encyclopedia published by Whitecap Books (1995) |
| 24. chicken and ham croquettes |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 25. chicken and pork terrine |
| Russian, Polish and German cooking by Lesley Chamberlain (2003) |
| 26. chicken and sausage provencale |
| Home Sausage Making by Charles Reavis (1981) |
| 27. chicken and veal loaf with mushrooms and sour cream |
| The Essential Pasta Cookbook published by Whitecap Books (1998) |
| 28. chicken breasts with spicy ham stuffing |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 29. chicken or pork sate |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 30. chicken or turkey croquettes |
| Master Recipes by Stephen Schmidt (1998) |
| 31. chicken or veal croquettes |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 32. chicken spanish style |
| The Recipe Encyclopedia published by Whitecap Books (1995) |
| 33. chicken with parma ham and cheese |
| The Around the World Cookbook published by Hermes House (1998) |
| 34. chinese sweet and sour carp |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 35. chipolatas |
| French Cooking in Ten Minutes by Edouard de Pomiane (1999) |
| 36. choppled veal and chicken patties |
| The Russian Tea Room Cookbook by Faith Stewart-Gordon and Nika Hazelton (1981) |
| 37. choucroute |
| Home Sausage Making by Charles Reavis (1981) |
| 38. civet de langouste |
| French Provincial Cooking by Elizabeth David (1999) |
| 39. clasm bulhao pato |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 40. cold fillets in vegetable sauce |
| HP Books Polish Cooking by Marianna Olszewska Heberle (1985) |
| 41. cooked turkey, chicken or veal loaf |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 42. coulibiac |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 43. country pate |
| Master Recipes by Stephen Schmidt (1998) |
| 44. country pate: pate de campagne |
| The Way To Cook by Julia Child (1989) |
| 45. crab and tofu balls in broth |
| Japanese Cooking A simple Art by Shizuo Tsuji (1980) |
| 46. crab-chicken rolls |
| Better Homes and Gardens Complete Step-by-Step Cookbook (1978) |
| 47. crab-stuffed chicken breasts |
| Sunset Breakfast and Brunch Cookbook (1982) |
| 48. creamed chicken or veal |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 49. creamy onion-smothered chops |
| Microwave Cookbook by Pat Jester (1983) |
| 50. creole stuffed roast |
| Better Homes and Gardens New Cookbook (1981) |
| 51. crisp skin high roast butterflied turkey with sausage dressing |
| Cook's Illustrated #53 - November and December 2001 |
| 52. crisp skin high roast butterflied turkey with sausage dressing |
| Cook's Illustrated #53 - November and December 2001 |
| 53. croquettes of meat, fish, fowl or vegetables |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 54. deep fried oysters and clams |
| Betty Crocker 40th Anniversary Edition Cookbook (1991) |
| 55. deviled game birds |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 56. dijon mustard fillets |
| Better Homes and Gardens New Cookbook (1981) |
| 57. duntreath roast grouse |
| Cooking with the Two Fat Ladies by Jennifer Paterson and Clarissa Dickson Wright (1996) |
| 58. english mixed grill |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 59. filet lyonnaise |
| Better Homes and Gardens International Cooking 1985 |
| 60. fillets of john dory with onion and cream sauce |
| French Provincial Cooking by Elizabeth David (1999) |
| 61. fish filets with mussels and shrimp |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 62. fish filets with shellfish and truffles |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 63. fish fillets with shellfish and mushrooms |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 64. flemish carbonades |
| HP Books Crockery Cookery by Mable Hoffman (1985) |
| 65. frenched port tenderloin |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 66. fresh fried in butter |
| French Provincial Cooking by Elizabeth David (1999) |
| 67. fresh green pea and onion filling for the mousse |
| The Way To Cook by Julia Child (1989) |
| 68. fruit-glazed chops |
| Microwave Cookbook by Pat Jester (1983) |
| 69. galettes with black butter sauce |
| The Way To Cook by Julia Child (1989) |
| 70. garnished english mixed grill |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 71. german rouladen |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 72. gratineed quenelles |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 73. grey mullet with olives and white wine |
| French Provincial Cooking by Elizabeth David (1999) |
| 74. ground beet patties |
| Pillsbury Kitchens' Cookbook by The Pillsbury Company (1979) |
| 75. hake with ramoulade sauce |
| French Provincial Cooking by Elizabeth David (1999) |
| 76. hake with tomato sauce |
| French Cooking in Ten Minutes by Edouard de Pomiane (1999) |
| 77. ham and cheese stuffed chicken breasts |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 78. ham and swiss stuffed chicken breasts |
| Better Homes and Gardens Step-by-Step Microwave Cookbook (1987) |
| 79. herbed eye of round roast |
| Fat-Free Holiday Recipes by Sandra Woodruff, RD (1995) |
| 80. herbed parmesan drumsticks |
| Better Homes and Gardens Step-by-Step Microwave Cookbook (1987) |
| 81. herbed rump roast |
| Better Homes and Gardens New Cookbook (1981) |
| 82. high-temperature roasting |
| The Way To Cook by Julia Child (1989) |
| 83. honey and soy drumsticks |
| Good Food Magazine - BBC |
| 84. horseradish rubbed roast |
| Better Homes and Gardens New Cookbook (1981) |
| 85. il carpaccio |
| Recipes and Memories by Sophia Loren (1998) |
| 86. indoor clambake |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 87. italian braciolini |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 88. jacques's chateaubriand |
| Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin (1999) |
| 89. kedgeree |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 90. kedgeree |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 91. keftedes |
| The Dumpling Cookbook by Maria Polushkin (1997) |
| 92. kentucky burgoo |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 93. king's arms tavern boneless breast of chicken and virginia ham |
| The Williamsburg Cookbook by Colonial Williamsburg Foundation (1975) |
| 94. konigsberger klops |
| The Dumpling Cookbook by Maria Polushkin (1997) |
| 95. kreplach |
| The Dumpling Cookbook by Maria Polushkin (1997) |
| 96. langouste comme chez nenette |
| French Provincial Cooking by Elizabeth David (1999) |
| 97. lemon pork loaf |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 98. light fried drumsticks |
| Quick Cuisine - Duromatic Pressure Cookers |
| 99. lili kebab a la russian tea room |
| The Russian Tea Room Cookbook by Faith Stewart-Gordon and Nika Hazelton (1981) |
| 100. luncheon seashells |
| Microwave Cookbook by Pat Jester (1983) |
| 101. malfatti |
| The Dumpling Cookbook by Maria Polushkin (1997) |
| 102. marinated loch fyne kippers |
| Cooking with the Two Fat Ladies by Jennifer Paterson and Clarissa Dickson Wright (1996) |
| 103. marinated roast |
| Health Craft 5-Ply Recipe-Instruction Book |
| 104. master technique and rescue fish cakes or croquettes |
| Master Recipes by Stephen Schmidt (1998) |
| 105. meat balls in tomato sauce |
| Kerr Home Canning and Freezing Book (1982) |
| 106. mediterranean braised cod or scrod |
| Master Recipes by Stephen Schmidt (1998) |
| 107. mixed grill |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 108. mole poblano de guijolote |
| The Around the World Cookbook published by Hermes House (1998) |
| 109. morue a la provencale |
| French Provincial Cooking by Elizabeth David (1999) |
| 110. natchez gillades |
| Bon Appetit - March 1985 |
| 111. north-of-the-border pozole |
| HP Books Crockery Cookery by Mable Hoffman (1985) |
| 112. orange-topped chops |
| Quick Cooking - Collector's Edition |
| 113. oven fried chicken with andouille sausage |
| Cut the Calories Cookbook Edited by Sara Moulton and Jean Anderson (2000) |
| 114. oyster and chicken croquettes |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 115. oyster-stuffed pork chops |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 116. oyster-stuffed turkey |
| Better Homes and Gardens Complete Step-by-Step Cookbook (1978) |
| 117. oysters and sausages |
| French Cooking in Ten Minutes by Edouard de Pomiane (1999) |
| 118. oysters and spicy sausages from the happy oyster restaurant |
| Bistro Cooking by Patricia Wells (1989) |
| 119. panade au riz |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 120. pate baked in a crust |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 121. persian kebabs |
| The Around the World Cookbook published by Hermes House (1998) |
| 122. philadelphia pepper pot |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 123. pompano en papillote |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 124. pompano en papillote |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 125. porcupines |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 126. pork and lamb sausages with red wine sauce |
| Bon Appetit - June 1985 |
| 127. pork and liver pate with veal or chicken |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 128. pork and veal pate with ham |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 129. pork and veal pate with liver |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 130. pork and veal terrine |
| The Essential Christmas Cookbook published by Whitecap Books (2000) |
| 131. pork with clams |
| The Two Fat Ladies Full Throttle by Clarissa Dickson Wright and Jennifer Paterson (1998) |
| 132. potted crab or lobster |
| Cooking with the Two Fat Ladies by Jennifer Paterson and Clarissa Dickson Wright (1996) |
| 133. processor quenelles |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 134. prosciutto wrapped scallop and shrimp spiedini |
| The Ultimate Rotisserie Cookbook by Diane Phillips (2002) |
| 135. quenelles |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 136. quenelles a la florentine |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 137. quenelles gratineed in white wine sauce |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 138. quick vitello tonnato |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 139. raw scallops remoulade or vinaigrette |
| Master Recipes by Stephen Schmidt (1998) |
| 140. red garnet with cheese sauce |
| French Provincial Cooking by Elizabeth David (1999) |
| 141. rillettes |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 142. roast beef (or lamb) au jus |
| Master Recipes by Stephen Schmidt (1998) |
| 143. roast chicken with sausage bread stuffing |
| The American-International Encyclopedic Cookbook by Ann London (1972) |
| 144. roast duckling with sausage |
| Home Sausage Making by Charles Reavis (1981) |
| 145. roast stuffed game birds |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 146. roast turkey with bread and oyster stuffing and giblet gravy |
| Master Recipes by Stephen Schmidt (1998) |
| 147. roe |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 148. roe a la meuniere |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 149. rolled fillets of breast of chicken with pork and rosemary filling |
| Essentials of Classic Italian cooking by Marcella hazan (1992) |
| 150. rollmops |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 151. rosemary roasted tenderloin |
| Fat-Free Holiday Recipes by Sandra Woodruff, RD (1995) |
| 152. rouget grille en chemise |
| French Provincial Cooking by Elizabeth David (1999) |
| 153. salmon-tofu balls |
| Japanese Cooking Class Cookbook by Consumer Guide (1984) |
| 154. satays of meat or chicken |
| Fine Cooking Magazine - #05 -October/November 1994 |
| 155. saucy barbecued drumsticks & wings |
| Microwave Cookbook by Pat Jester (1983) |
| 156. sauerkraut balls |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 157. sausage spiedini with veal |
| Home Sausage Making by Charles Reavis (1981) |
| 158. sausage stuffed turkey breasts |
| Betty Crocker 40th Anniversary Edition Cookbook (1991) |
| 159. sausage-stuffed duckling |
| Better Homes and Gardens Complete Step-by-Step Cookbook (1978) |
| 160. sauteed abalone |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 161. sauteed calf or chicken liver or liver lyonnaise |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 162. sauteed soft-shell crabs amandine or meuniere |
| Master Recipes by Stephen Schmidt (1998) |
| 163. sauteed veal scallops or turkey breast scallops (with lemon-butter sauce) |
| Master Recipes by Stephen Schmidt (1998) |
| 164. sauteed veal scallops or turkey breast scallops with lemon, garlic, and capers |
| Master Recipes by Stephen Schmidt (1998) |
| 165. sauteed veal scallops or turkey breast scallops with marsala |
| Master Recipes by Stephen Schmidt (1998) |
| 166. scallop kebabs |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 167. scottish nips |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 168. scungilli marinara |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 169. simple daily pate |
| The Country Kitchen Cookbook by Focasta Innes (1979) |
| 170. skate with black butter |
| French Provincial Cooking by Elizabeth David (1999) |
| 171. skate with black butter |
| French Cooking in Ten Minutes by Edouard de Pomiane (1999) |
| 172. skate with cheese sauce |
| French Provincial Cooking by Elizabeth David (1999) |
| 173. slaw fillet roll-ups |
| Microwave Cookbook by Pat Jester (1983) |
| 174. sliced hake viennese style |
| French Cooking in Ten Minutes by Edouard de Pomiane (1999) |
| 175. snappy sieners |
| Pillsbury Kitchens' Cookbook by The Pillsbury Company (1979) |
| 176. stuart anderson's black angus western t-bone |
| A Treasury of Top Secret Recipes by Todd Wilbur (1999) |
| 177. supremes de volaille a blanc (in wine and cream sauce) |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 178. supremes de volaille amandine |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 179. supremes veronique |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 180. sweet and sour fried porgy southeast asian style |
| Master Recipes by Stephen Schmidt (1998) |
| 181. sweet-sour carp in the jewish fashion |
| French Provincial Cooking by Elizabeth David (1999) |
| 182. teriyaki-style tenderloin |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 183. the french charcuterie |
| French Cooking in Ten Minutes by Edouard de Pomiane (1999) |
| 184. thermidor ramekins |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 185. to poach an egg: spinach souffe florentine |
| The French Chef Cookbook by Julia Child (1986) |
| 186. toad-in-the-hole |
| Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker (1975) |
| 187. tortilla roll-ups |
| Better Homes and Gardens New Cookbook (1981) |
| 188. tournedos |
| Pillsbury Kitchens' Cookbook by The Pillsbury Company (1979) |
| 189. tournedos with white wine |
| French Provincial Cooking by Elizabeth David (1999) |
| 190. tourtiere |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 191. turkey and ham croquettes |
| HP Books Deep-Fry Cookery by Marble Hoffman (1977) |
| 192. turkey breast alla bolognese |
| In the Kitchen with Love by Sophia Loren (1971) |
| 193. turkey breast with ham tomato sauce |
| Better Homes and Gardens Step-by-Step Microwave Cookbook (1987) |
| 194. turkey with sausage pecan stuffing |
| Taste of Home 1998 Annual Recipes - Every recipe from 1997 |
| 195. turkey with sausage stuffing |
| The Taste of Home Recipe Book - Second Edition |
| 196. turkey with sausage stuffing |
| Taste of Home 1995 Annual Recipes - Every recipe from 1994 |
| 197. veal and lobster with tarragon cream sauce |
| Bon Appetit - May 1985 |
| 198. veal chops or steaks braised in wine |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 199. veal chops or steaks braised with mushrooms and cream |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 200. veal cutlets with lobster |
| The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (1985) |
| 201. veal oreganato with sausage |
| Home Sausage Making by Charles Reavis (1981) |
| 202. veal patties with tuna and anchovies |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 203. veal, chicken, and pork meatballs in parsley cream sauce |
| Master Recipes by Stephen Schmidt (1998) |
| 204. veal, chicken, or turkey quenelles |
| Mastering the Art of French Cooking Volume one by Julia Child (1970) |
| 205. veal, chicken, pork patties |
| Master Recipes by Stephen Schmidt (1998) |
| 206. veal, pork, or turkey tonnato |
| Master Recipes by Stephen Schmidt (1998) |
| 207. vintage barbecued drumsticks |
| Better Homes and Gardens Picture Perfect Home Cooking (1994) |
| 208. vitello tonnato |
| The Fannie Farmer Cookbook by Marion Cunningham (1990) |
| 209. white-meat sausages - chicken and veal or chicken and pork forcemeat stuffing |
| Mastering the Art of French Cooking Volume Two by Julia Child (1970) |
| 210. willi's wine bar's grilled porgy with red peppers, capers, and cumin |
| Bistro Cooking by Patricia Wells (1989) |
| 211. williamsburg inn cornmeal batter cakes with crabmeat and virginia ham |
| The Williamsburg Cookbook by Colonial Williamsburg Foundation (1975) |
| 212. wine and garlic rolled roast |
| Pillsbury Kitchens' Cookbook by The Pillsbury Company (1979) |
| 213. winged victory |
| The Way To Cook by Julia Child (1989) |
| 214. yakitori |
| Japanese Cooking Class Cookbook by Consumer Guide (1984) |