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    You are in: Home / Cookbooks / Gamebook Best of 2010
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    44 recipes in

    Gamebook Best of 2010

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    I love asparagus, and this is another lovely way to enjoy it!

    Recipe #441253

    Wonderful for cold chilly days--so easy to prepare, and a great hit.

    Recipe #207504

    This recipe is from LCBO's Wine&Food magazine. My husband makes this recipe when I am away because I really do not like peanut butter. But for those of you that do this seems to be :) a great recipe

    Recipe #438646

    I like potatoes that have add-ins so you do not have to smother in gravy!

    Recipe #410503

    From the MDC kitchen to yours.

    Recipe #196164

    Another variation on chicken enchiladas - almost up to 500 on 'Zaar it looks like. Well, you can't have too many enchiladas, in our opinion! This is our favorite. We tried a variety of recipes and then ended up developing this one by taking our favorite elements from the others, with particular enjoyment of the sour cream/cream cheese addition from Recipe #39681, and personal preference (we like more veggies in ours than most seem to have in them). Low-fat/fat-free dairy products can be used - just be aware that fat-free cheese doesn't always melt as well as low-fat or regular does, so watch it carefully for doneness if that is used. Enjoy this with any kind of enchilada sauce - we've used red sauce, green chile sauce, sour cream sauce (I generally just make this like a roux, but add a combination of sour cream and chicken broth instead of milk), and mole sauce - my favorite! (I would highly recommend Recipe #35659). Feel free to add more sauce or cheese, as desired ... I've learned that we seem to like less of those ingredients than others :)

    Recipe #347454

    7 Reviews |  By twissis

    This is recipe #3 from *Microwave Cooking* by Lorna Rhodes & gets high marks from me because I love the primary ingredients & due to its versatility. It would make a great finger-food appy, starter course or tasty side when served w/beef or chicken. *Enjoy* !

    Recipe #264950

    Amazingly enough, there was a little bit of beef tenderloin left after Christmas dinner last year. Looking for a way to stretch less than a pound to make a full meal for 4, I found this recipe from the Feb., 1990, issue of Gourmet Magazine. Everyone just lapped it up! While the quality of meat is obviously a big factor, you can use anything from tenderloin to grilled flank steak to deli roast beef with acceptable results.

    Recipe #86859

    A typical recipe found at any Tapas Bar. This is flavorful and goes perfectly with good crusty bread and a glass of wine. Be sure and have all your ingredients prepped and ready to go in the pan.

    Recipe #369646

    This is for frozen steaks. From freezer to oven to plate. This is not for thick cuts of meat. Thick cuts allow extra baking time. Everything my Mom told me "not to do" with a steak is in this recipe and it works!

    Recipe #262360

    A yummy adult shake!!!!

    Recipe #318525

    This is a rich, creamy casserole that is sure to please cheese and tater lovers. :) My sis and me came up with this as we love mashed potatoes, but wanted something a little different for a change. I hope youll enjoy it! :)

    Recipe #429928

    2 Reviews |  By Kree

    A delicious 'adult' milkshake! Yum!

    Recipe #64662

    Courtesy of Bluefin Bay. Posted for ZWT3 Scandinavian.

    Recipe #235971

    This is my version of the BMP Omelet that is served at our local Shari's Restaurant. I tapered it down to just 2 eggs for an individual serving, since their 3-egg omelet is a little too filling for me. And sometimes I omit the bacon pieces, and it's just as good. I don't really measure the filling ingredients, but rather just toss in whatever amount I want at the time. But I had to list specific quantities to post this recipe, which are rough estimates. So feel free to adjust the quantities of each ingredient to suit your taste preferences. The system would not accept "Pepper Jack Cheese" as an ingredient (no matter what I did, it changed that ingredient to Monterey Jack cheese). But Pepper Jack really is the variety of Monterey cheese you will want to use in order to get that peppery zing that is the focal point of this omelet. So I had to write that ingredient as cheese, then specify it to be grated Pepper Jack.

    Recipe #417892

    I got this recipe from Robbie's Recipes (recipes.robbiehaf.com). They have a lot of good copycat dishes. This is my favorite meal from Carrabba's. Great with bruschetta and fettuccini tossed with olive oil & garlic. ENJOY!

    Recipe #291808

    Okay, I know this is cheating, but it is so easy and comes out perfect every time!

    Recipe #265235

    From Cook's Country. If you prefer a chunkier soup, reserve some of the potatoes in step 3 before blending.

    Recipe #260519

    Saw this on a re-run episode of Paula Deen and it looked so easy and good! Put here to make soon...

    Recipe #394498

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