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    28 recipes in

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    2 Reviews |  By txgammi

    This is one recipe that your feline friend won't be finicky about! Although I don't have a cat, this recipe was obtained from a cat-loving friend of mine that has totally spoiled her kitty with these. Cook time is for rice and is approximate.

    Recipe #91152

    This recipe is the best I've found for Banana muffins just watch not to overbake them. They come out nice and moist. they also freeze well for later use. I have put different additions in them over the years instead of walnuts, like peanut butter chips or chocolate chips, pecans and peanuts.

    Recipe #83551

    3 Reviews |  By Jen T

    A quick easy recipe with a mild flavour. Goes well with rice. From a NZ recipe book by Jo Seager.

    Recipe #87883

    I got this recipe from a local newspaper. The chef who owns this recipe is a Peter Howard, an Australian.

    Recipe #30937

    The simplest, most elegant side dish ever. This the best way to impress company without any extra effort. My family and guest loves these potatoes when I fix them. You can substitute 1 teaspoon dried rosemary for the fresh. ENJOY

    Recipe #45392

    This is almost like a lasagna. Very good!

    Recipe #21363

    An easy dish with lots of flavor. It is one of those dishes I get a craving for.

    Recipe #3166

    These are a lot more interesting than plain roasted or jacket potatoes. They're perfect to serve with a roast and easy to do. As the potatoes cook the slices fan out so, as well as tasting great, they look pretty too!

    Recipe #84104

    Serve on buttered toast for a "regular" Sunday breakfast or make Eggs Benedict or Eggs Florentine for a "special" occasion! The eggs should be cold & as fresh as possible.

    Recipe #79662

    This is an adoptee. I have made it many many times and want to be able to help people out when they make it! One of the best I've ever had. Takes some time, but oh so worth it. Good eats ;-)

    Recipe #52488

    I fell in love with this dish at my local Chinese Buffet several years ago, but no sooner than I discovered it, it disappeared from the selection--and it was never on the takeout menu. When I inquired about it, they didn't understand what I was talking about. I spent years searching high and low for a recipe. The sauce at first tastes sweet, but then it turns hot...so, so good. I had to have that magic formula..I finally found it! Sweet and spicy fans--this is to die for! UPDATE: I made this again and I wanted a little more fire to it. I added About a tbs or so of "chili garlic sauce" it comes in a little red jar with a green top and has a picture of a rooster on the front, its made by "huyfong foods" and it's in the asian section. This really made the dish especially good! It added not just heat but some really good flavor. I'll be making it this way from now on!

    Recipe #108330

    Perfect party fare. Keep warm in a crockpot for your guests. Also great as a main course. Serve with mashed potatoes or over cooked noodles. The gravy is rich and tasty. Prep time includes the 2 hr refrigeration.

    Recipe #53614

    4 Reviews |  By Sue Lau

    Goes great over cooked noodles although you could easily serve these alone as an appetizer. Enjoy!

    Recipe #35008

    Goes great with with Kebabs and many grilled foods.

    Recipe #36346

    Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!

    Recipe #48760

    A quick chicken stir-fry from BHG. It does the trick when you are short on time.

    Recipe #70350

    I love basil, and this quick recipe is full of its lovely fresh flavour.

    Recipe #29974

    A nice spicy Indian chickpea recipe. I know, I know. The beans come from a can. Yeah, yeah. But I was so hungry, and I was in a hurry! Remember this little dish the next time you're short on time, too! To serve as a vegetarian main dish, increase the quantity. Reheats well, too.

    Recipe #25632

    We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

    Recipe #68955

    This is a fantastic and very quick meal. Serve with rice.

    Recipe #55968

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