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    You are in: Home / Cookbooks / Take A Chance On Me!
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    59 recipes in

    Take A Chance On Me!

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    Doctored up mayo to enhance your sandwich experience!

    Recipe #494394

    Great oatmeal based cookies with cocoa and chocolate chips! Cooking time is based on cooking a dozen at a time....if you have a bigger cookie sheet or cook on two racks, reduce the cooking time.

    Recipe #494399

    The "golden" comes from the turmeric as well as the corn and yellow bell peppers! This can be served warm as a side or at room temp as a salad.

    Recipe #494398

    This is a great recipe for the holidays. I got it from the old Alabama Power Company cookbook. Originally posted by Romona Shannon.

    Recipe #494400

    The secret ingredient is the dill pickle juice! Makes these taste oh sooo good! Use chicken cutlets, or cut your breasts in half and pound to an even thickness. (1/2 inch) Cooking time does not include the 8 hour marinating time.

    Recipe #494401

    This is adapted from a recipe in Simply Classic, a junior league cookbook. The 8 hour marinating time is really required to make this flank steak delicious. Marinating time is not included in prep and cooking time.

    Recipe #494403

    Favorite flavors, on top of a light, tasty fish. You can use snapper, grouper, flounder or mahi mahi if you have those instead.

    Recipe #494402

    This is great on salad, as a sandwich spread, and as a dip for chicken wings. Different because of the carmelized onions. This is also good on top of crostini. From TOH, with minor adjustments by me.

    Recipe #494405

    This recipe uses a nice salt-water whitefish, such as grouper, red snapper, triggerfish (my favorite!) or redfish. Just love the saltiness of the olives!

    Recipe #494408

    These chicken thighs are scored to let more flavor seep into the meat and also to speed the cooking time. From Bon Appetit magazine.

    Recipe #494410

    This is a milk pudding that is served in India at open houses or for dessert. To keep a "skin" from forming on the top of the pudding while it is cooling, carefully place a piece of clear plastic wrap or waxed paper directly on the surface of the hot pudding. After the pudding has cooled, remove the paper and spoon the pudding into dessert dishes. Chilling time is not included in cooking or prep time.

    Recipe #482653

    This is a very simple brine for turkey to insure that you have a moist turkey once you roast it. It isn't full of spices, allowing you to season your turkey with fresh herbs, etc while you roast it. I use it in combination with Recipe #267634 267634. I haven't included the overnight brining time in the cook and prep time, since the turkey is just hanging out by itself in the cooler. I use a brining bag that I get at my local grocery store...basically a huge ziplock with a double zipper seal. Food.com wouldn't accept "brining bag" as an ingredient, but you have to have a food quality bag to brine in.

    Recipe #468939

    This recipe takes winter tomatoes and turns them into fruit with summery concentrated sweetness and intense tomato essence. Serve as a side dish with roast beef, lamb, steak, or fish. Or puree the tomatoes with olive oil and serve simply over pasta. From Cooking Light.

    Recipe #490169

    Great breakfast smoothie....gets you out the door in a hurry!

    Recipe #489040

    Stews are very common in Africa. This stew is served in layers, with the meat and onion on the bottom and the vegetables on the top. This recipe is from South Africa, and comes from "Classic International Recipes". The original recipe calls for lamb, but it isn't very common where I live, so I've substituted beef successfully.

    Recipe #455931

    When I was young and in love, my sweetheart and I would frequent an Italian restaurant at least twice a week. It was a family owned place, and the owner often had his mother make special dishes for us. This recipe reminds me of one of those, although credit must go to Carol Monahan, the original poster of this recipe.

    Recipe #408736

    This is best made with corn charred on the grill.....but if you don't have one or the weather isn't cooperating, you can use a cast-iron skillet. Simply cut the kernels from the cob and char with 1 tbsp olive oil in the skillet on the stove top. From Bon Appetit.

    Recipe #488837

    Little mini-meatloaves.....cooked on a broiler pan so the fat runs out. Stuffed with diced white cheddar cheese...Yum!

    Recipe #490138

    A nice "stuffed" chicken breast recipe. Because the chicken breasts are flattened, they take less time to cook. Recipe is from Maria Urbinati.

    Recipe #493575

    This one is a bit spicy. The wings are baked, and not fried and then tossed in sauce, making them a bit lighter than some wings. I love this while watching a good ball game. Serving size is for 8 appetizer sized servings....if using for a main dish, use your judgement!

    Recipe #479992

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