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    You are in: Home / Cookbooks / Make My Recipe ~ 12th Edition.
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    147 recipes in

    Make My Recipe ~ 12th Edition.

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    Displaying up to 20 pages of results. To see all results, or register.

    This simple way to cook carrots is one of the most popular vegetable dishes we make at work. The smell and taste is great with the addition of the sesame oil.

    Recipe #21203

    I got this off the internet a few years ago. It is now my youngest son(a chef in Melbourne)'s requested dish when he's at home. So I guess to him it's major comfort food!

    Recipe #22525

    This has been a family favourite for more than 20 years. Lucky it's fast and very easy to make. Serve over mashed potatoes, wide egg noodles or rice so you don't waste any of the sauce. Please use good quality beef. In Australia, I use rump steak. The cooking time isn't long enough for cheap meat to become tender.

    Recipe #218058

    A quick and easy zucchini recipe to be used as a vege on the side

    Recipe #304683

    From Splenda recipe book. (*Note: cooking time is marinating time)

    Recipe #399388

    A nice simple recipe using smoked paprika. Feel free to use the ordianary sweet Hungarian if you have as much trouble getting smoked paprika as I do.

    Recipe #69243

    It is said that Canadian firefighters particularly enjoy the Dijon mustard and salsa in this meatloaf!

    Recipe #305800

    I have been making this recipe for more than 25 years. It is easy-to-make and very colourful. Serve it cold, warm or at room temperature -- I prefer at room temp. It's a great make-ahead recipe because it keeps well for several days in the fridge. Adapted from a Better Homes and Gardens cookbook.

    Recipe #229473

    19 Reviews |  By Debbwl

    Great way to use leftover rice and bits of leftover meats.

    Recipe #392342

    19 Reviews |  By Debbwl

    This is a substitution we have used for years in baking.

    Recipe #430334

    17 Reviews |  By Debbwl

    Have not tried these. I am posting here for safe keeping.

    Recipe #383793

    I adapted this easy-to-make granola from the first Harrowsmith cookbook (I made a big reduction in butter and it still works). Because we have a houseful of people, I usually double the amounts shown here. If you feed a crowd, too, make sure you have a large enough pan. My ceramic roasting pan—which is 11" x 14"—holds a double recipe comfortably. UPDATE: At an exchange student's request, we are now adding cinnamon. Good addition. The recipe has been revised accordingly.

    Recipe #202355

    17 Reviews |  By I'mPat

    This is from Super Food Ideas. I substitute splenda for honey to make diabetic friendly. Based serving on using all in a large salad to serve 4 people.

    Recipe #178211

    16 Reviews |  By katew

    Great Qick snack or meal anytime - adapted from a magazine called Easy cook [English, I think].

    Recipe #308022

    16 Reviews |  By Debbwl

    Mom’s potato salad was always just a little better then all others. She said it was her secret ingredient and her I am giving it up. Sorry mom. This salad can be eaten after 4 hours but is best served the next day.

    Recipe #374228

    Most of us make a lot of chicken dishes. This one is quick and easy, and full of flavor. It has been created for a Ready, Set, Cook contest. It uses seven RSC ingredients (two more than required), so you can omit the mushrooms if you are a non-mushroom lover. The timing is a little hard to calculate. Not counting the marinating (which I did overnight once and 8 hours for another time), I found that I could make all of the rest of the recipe within 50 minutes. But I was busy for a lot of the time.

    Recipe #413666

    Found online; posting for ZWT6 (Asia)

    Recipe #423363

    I love the baked-potato salad from the deli at the grocery store, but at $5 a pound it is a little crazy!! This sounds very similar; I would love to be able to make it myself...

    Recipe #415095

    This East European recipe was snagged off the internet specifically for my first participation in Zaar's World Tour 4!

    Recipe #304644

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