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    You are in: Home / Cookbooks / Make My Recipe—7th Edition
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    200 recipes in

    Make My Recipe—7th Edition

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    This is another recipe which is lower in carbs than most, I have said before I have been trying to cook lower carb meals recently as per my hubby's request. This fine by me as it gives me a chance to eat a bit lighter as well. I like to mix it up and not cook low carb every night as I prefer to throw in some starchy carbs 1-2 times a week for balance. This is a very light refreshing meal with the mango salad and is probably more of a summertime dish but we have had some mild weather here again so it was a nice dish that did not over heat the house to much. This dish contains approximately 17g of carbohydrates per serving and 42g protein, if you want to add some carbs to make this more filling just toss some rice noodles in with the salad.

    Recipe #334109

    1 Reviews |  By Sonya01

    something to try as dh loves apricot chicken

    Recipe #368864

    1 Reviews |  By Tisme

    This is such a smooth and decadent mousse. This mousse is very rich and so very delicious.

    Recipe #357414

    I've been making this "sauce" to serve over fish for years. I like it over simple pan fried fish, but you could serve it over crumbed fish too.

    Recipe #338477

    The original of this tempting recipe came from Jean Carper's 'EatSmart' column in the 9-11 Feb 2007 issue of the USA Weekend paper.

    Recipe #211225

    6 Reviews |  By I'mPat

    From Super Food Ideas July 2008. Though I have listed chicken stock as per recipe I used a homemade ham stock. This bought back memories of New Years Eve parties that my parents used to have and there was always pots of mushy peas served. UPDATE- after making this several times now I have found the cooking time will vary between 25 to 45 minutes - I can only put it down to the split peas and that they may vary from packet to packet.

    Recipe #312598

    This sauce is recommended over beef tenderloin, but would also be great over lamb, pork or even grilled veggies!!! This sauce can be prepared ahead of time and simply warmed up in the microwave when it's time to serve. Fast and easy. Recipe from Dierberg's Everybody Cooks Sept 2002 edition.

    Recipe #323417

    Great on smoked salmon, smoked trout, a juicy hamburger or roast beef! I love the Horseradish Dill Sauce from Annie Gunn's (a restaurant here in St. Louis. . .they serve it with their smoked seafood platter), so I made an attempt to recreate it here and it's not bad :)

    Recipe #368431

    A fun recipe to make on the grill. Maple syrup and Dijon mustard are the secret to fabulously flavored salmon and asparagus salad. Bring the flavors of the sea and earth to the table with this fabulous entrée! From

    Recipe #368558

    3 Reviews |  By I'mPat

    From super food ideas. Substitute splenda for honey to make diabetic friendly. The recipe recommended 3 oranges were needed.

    Recipe #178210

    5 Reviews |  By Tisme

    Now I am not a blue vein cheese lover, neither is the family really. But I was told this was delcious by the lovers of blue vein cheese, when I served it at a party with a crisp green salad.

    Recipe #362247

    6 Reviews |  By I'mPat

    From The Natural Menopause Cookbook.

    Recipe #365375

    1 Reviews |  By Tisme

    Found this great recipe in BHG magazine. These are so decadent and so rich and so very yummy. This one is for the adults, but you can leave out the alcohol for a more kid-friendly version the recipe is still good without it.

    Recipe #324836

    I have very fond memories of these as a little whipper snapper and remember them as the only good thing about my Uncle's cranky ex-wife :) Super easy and heaps tastier than rum balls (personal opinion)

    Recipe #301069

    5 Reviews |  By I'mPat

    From Ready Steady Cook and presented by Janelle Bloom. Times and servings are estimates

    Recipe #362501

    2 Reviews |  By Sonya01

    mmm mars bars :)

    Recipe #311682

    1 Reviews |  By Sonya01

    Found this recipe on the simple savings website. Dried mangoes or papaya might be nice in this one to if you like them. Does not include setting time.

    Recipe #275326

    9 Reviews |  By I'mPat

    I've been making this sauce since 1987 and was originally out of a magazine. We serve it over crumbed chicken or crumbed fish. We love it. Also been known to use minced chilli and ginger from the jar.

    Recipe #175979

    Another great dressing/marinade from Good Seasons, using their Italian Salad Dressing Mix. They recommend it atop a salad with chicken, fruit and nuts or as a marinade for asparagus, shrimp or chicken. Super fast and easy!!!

    Recipe #347931

    A friend gave me some sample curry pastes from the company Blue Elephant:Royal Thai Cuisine, and oh joy, they have recipes on the back! This one uses the Red Curry Paste (Hot), the description reads "Fried and combined with coconut cream, this aromatic paste will give you a delicious Thai Red Curry." It also advises, for a less spicy curry, use less paste, eg 50gr. This recipe uses roasted duck breast, but you could substitute to personal taste. Kaffir lime leaves are available in most Asian supermarkets. Storing it here, when I've made it, I'll update.

    Recipe #365260

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