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    You are in: Home / Cookbooks / my three chefs
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    17 recipes in

    my three chefs


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    It just takes a few minutes to make wonderful, homemade noodles. All you need is flour, egg and a pinch of salt 2 tablespoons of milk. What a tasty addition to fresh chicken soup! My grand kids love these noodles in chicken broth with shredded chicken. If you are in a hurry you can drop little chunks of the mix into boiling broth instead of rolling, cutting, and letting dry. They are more like dumplings than noodles this way. (They must be VERY small chunks because if they aren't dried first they puff up...)

    Recipe #497918

    Similar to Million Dollar Spaghetti on FB and Pinterest. I reduced the butter (a lot), added a little more flavor, and altered the baking time since 2/3 content was already hot. Recipe goes together quickly if you coordinate the boiling, sauteing, mixing, etc. I prefer to use Paul Newman's Sockarooni or Roasted Garlic Pasta Sauce

    Recipe #507327

    This dish is somewhat inspired by Pad Thai. However, I looked up what actually goes into the traditional dish—rice noodles, eggs, fish sauce, tamarind juice, peanuts, cilantro, and lime (according to Wikipedia)—and I then realized how far off I was in my original line of thinking. Whether you think of it as Pad Thai or some completely unrelated noodle dish, you will not be disappointed by the taste of this recipe.

    Recipe #507628

    A paella pan caught my eye at our grocery store so I bought it and prepared the recipe on the pan label. It's delicious, versatile, and not too time consuming to make-- a winning combination.

    Recipe #233726

    Cook them up in batches and keep them warm in a 200 degree oven on an ovenproof platter filled with Rock Salt and heated beforehand. The best thing about that is that you can bake it as directed in the recipe and then take it to the table and the crabcakes will stay hot because the rock salt holds heat very well. To save money halve this recipe and or use claw crabmeat.

    Recipe #50832

    Recipe #388023

    1 Reviews |  By Olha

    This rich and delicious chowder was a favourite with customers at the Toody Ni Grill. It can be a meal in itself with bannock, though it is also great as a soup course in a full dinner—provided you don’t get too carried away with the serving size. Serve a small bowl or cupful as one course in a wonderful Native feast for all your guests.

    Recipe #210062

    This is a budget wise, easy, quick way to feed a group of four to six people a nice casserole dinner. Great to prepare ahead, cover and put in fridge—just heat in oven or microwave later.

    Recipe #338564

    Growing up in Boston, we love fried fish! There I said it....and hope you enjoy the way I created this very easy recipe for delicious "FRIED FISH". I use Tilapia but any white fillet would work. You can also use this recipe to make Fried Calamari. Yum!

    Recipe #507409

    Found this recipe in the Woman's Day magazine, Sept 23. It is from a cook called the Seasonal Kitchen by Serge Dansereau. Linguine is rather similar to fettuccine and I would imagine any long pasta would work well. I've made this and it is delicious, quick and easy. The recipe says that basil can be swopped for parsley, but I think the basil adds another dimension to the recipe that parsley wouldn't. The left-overs, reheated the next day, taste just as nice as when first made. A keeper for sure.

    Recipe #507270

    This ham is our favorite holiday ham. My great great grandmother use to make this ham at her restaurant in Norway. She would always make it for the holidays. Very old recipe but very good. And really simple.

    Recipe #507305

    This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great. It's a hearty, easy to do soup that’s ready in about 45 minutes. Perfect for using up leftover ham.

    Recipe #507256

    This is something i kind of came up with randomly one night. i felt like having some breakfast food without having to deal with utensils while eating. and so, Faltheor was born! what i like about this sandwich is that it's easy and fast to make, and like most of my recipes it's hearty and filling.

    Recipe #379620

    I found this in the coupon section of the Sunday paper years ago. The computer isn't letting the measurements stay. So here it is: 2 16oz loaves. It's a nice dip, and the bread is to die for. I did add a bit of zip for family preference. I'll note what I added extra. You can leave out the extras if you chose. I won't tell!!

    Recipe #218125

    This recipe Is from week 20 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bahrain is my 20th stop. Khubz is a kind of pita bread that is traditionally cooked in a clay oven, but this version can also be made in your home oven.

    Recipe #473062

    Recipe #236424

    This is a great gift idea to make for Christmas gifts.

    Recipe #147605


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