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    You are in: Home / Cookbooks / 123 Hit Wonders
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    26 recipes in

    123 Hit Wonders

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    There are already a lot of fish taco recipes on Zaar. But this one is a little different than the others. I found this recipe on the Internet somewhere. We really like it. I serve it with Recipe #232299, instead of the cabbage and sauce that are suggested.

    Recipe #232309

    For a very large group. From an old local church cookbook. I haven't tried this yet, but I'm sure I will some day.

    Recipe #239286

    From Martina Navratilova's book "Shape Yourself". I have not tried this yet. Makes a single serving, but is easily multiplied to as many servings as you like. Time to make is a guess, since I haven't made it yet, but includes 30 minute marinating time.

    Recipe #237662

    From Sunset's Fish book. Here's a really quick and easy sauce to prepare. These are ingredients that you probably have on hand. 30-minute chill time is included as passive "cooking" time.

    Recipe #239662

    From Real Simple magazine. Easy and delicious. I use pork loin, which is a leaner cut of meat than originally called for (boneless pork shoulder), but stir all the juices back in and serve with sour cream, guacamole and/or salsa and no worries about it being too dry.

    Recipe #235312

    From Martina Navratilova's book "Shape Yourself". I have not tried this yet, but they look really good. Time to make is a guess, since I haven't made it yet.

    Recipe #237636

    Easy to make and goes well with fish or chicken. Adapted from Cooking Light. I recently served this with Recipe #182766 soft taco style with romaine and avocado.

    Recipe #224408

    This is another wonderful recipe from Giada De Laurentiis's Family Dinners cookbook. It is so simple and tastes great. You can substitute halibut for the swordfish and bacon for the pancetta. We serve it with grilled veggies.

    Recipe #180308

    I got this recipe from my mom many years ago, who got it from a friend, who got it...? Have shared it with many and is always enthusiastically received. Often requested by family for birthdays and other celebrations. Shredding the beef is a bit of work, but this makes lots so there are leftovers and they keep well. Doesn't last long. I always use the ketchup option, but my mom always uses the tomato sauce option. Enjoy!

    Recipe #235525

    Found on MyFoodDiary.com forums. A low-cal dessert for dieters, that the rest of the family will still enjoy. Chilling time for custard not included in time estimate. This makes a thin pudding, not a traditional thick custard. But it is yummy. "Brulee" must be in the title because of the optional caramelized sugar topping?

    Recipe #237686

    From Martina Navratilova's book "Shape Yourself." I have not tried this yet, but it looks like a healthy, yummy salad. She suggests it for lunch along with fruit and yogurt. Time to make is a guess, since I haven't made it yet.

    Recipe #237627

    This is something I made when I was in the mood for enchiladas but didn't want to go to all the trouble, had some leftover chicken to use up, and also wanted a somewhat low-cal but filling dinner. It gets a big thumbs up from my whole family, and the leftovers are usually gone very quickly.

    Recipe #222857

    Adapted from the back of a can of S&W brand tomatoes. My family loves this one, and it's so quick and easy to make. One of my faves, too. The original recipe is kicking spicy, and I had to tone it down for my spice-wimps. They STILL say it is too spicy how I make it. Watch out for those chipotle chilis in adobo sauce. They are extremely hot. I use low sodium tomatoes and low sodium beans whenever possible.

    Recipe #223491

    Tabbouleh Libanaise. An authentic recipe for tabouli salad found on a Lebanese website (DownTownBeirut.com). Authentic tabouli is mostly parsley with very little bulgur at all.

    Recipe #232058

    This is a type of sandwich that originated in New Orleans. This particular recipe was given on the Every Day Italian show on Food Network. I served it at a New Year's Eve gathering and everyone went nuts over it. Very yummy. I don't even like olives, but for this recipe they are indispensable. You will love them. Feel free to use all green or all kalamata olives, or black olives, as you prefer. This recipe is great because you can make it ahead, wrap it tightly in plastic wrap, and let it chill in the fridge for up to 24 hours before serving. A nice round sour dough loaf unsliced works well for this. You are essentially making a big bread bowl and filling it with sandwich fixings.

    Recipe #235341

    Here is a nice technique for grilling fries that is pretty low calorie and also tasty. The whole family liked these, and next time we want "French Fries" I will probably make these. They are easier and healthier and yummier. From Bobby Flay and "Boy Meets Grill" on Food Network. I don't have "ancho chili powder", so I just used regular chili powder.

    Recipe #233540

    Adapted from Bon Appetite magazine. Plantains are those big bananas in the supermarket. Often used in Caribbean cooking. They are a starch and must be cooked before eating. In this recipe they are an alternative to mashed potatoes. The original recipe basically had more butter and sour cream. Increase those if you want a richer dish.

    Recipe #232102

    Posted in the MyFoodDiary.com forums, from a newspaper article some time back. Excellent salad, and very healthy. Tasty. Healthy. You can't go wrong. Even my kids like this one.

    Recipe #232061

    I found this at the MyFoodDiary.com forums, but originally it comes from SELF magazine. The original salad used radishes, but I substitute green onions instead. Healthy fats in this salad, but I've also reduced the amount of oil in the dressing. Sometimes I eat the leftovers in a tortilla as a sort of veggie or salad wrap.

    Recipe #232311

    So yummy. Pears oven baked and poached in a honey-wine sauce with cinnamon and orange flavors infused. The first time DH and I had this for dessert we were simply astounded at how these simple flavors combined to make such a rich and flavorful treat.

    Recipe #233550

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