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    You are in: Home / Cookbooks / Take My Photo Please!
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    One of my favorite soups...I like to use rotisserie chicken.

    Recipe #463392

    These tortillas turn out tender, chewy and they are easy to make. Recipe is from Taste of Home. Note: Well-wrapped tortillas keep in the freezer for up to a month. Thaw overnight in the refrigerator and reheat before using.

    Recipe #431104

    This is a recipe I've been making for years and my family really enjoys it. I got the recipe from my mother-in-law.

    Recipe #431872

    Recipe is from Paula Deen. These need to refrigerate at least one hour so plan ahead. They can also be made in advance and frozen.

    Recipe #446053

    I got this recipe from a friend. It's really easy! We really love it! It's not low-fat by any means, but everything in moderation. It's great to serve during football parties or at a potluck.

    Recipe #446164

    The men in my family just love this recipe. It's also something you can have on the dinner table in no time on a busy weeknight or any night!

    Recipe #446963

    This dip looks delicious. I plan on making it for this year's Super Bowl. Go Steelers! Note: Ground turkey can be substituted for the ground beef. Bowl dip mixture can be spooned onto the rolls for a group meal alternative. I got this recipe from a newspaper article.

    Recipe #447186

    This is a tasty skillet meal that is very quick to put together. You can substitute vegetables, if you like. I always use broccoli. I sometimes substitute the peas for a corn, carrot and asparagus mixture I find in the frozen food section. I love those bags that you just steam partially and then add to the skillet to cook until crisp-tender. I like to brown my chicken in butter so it's very flavorful.

    Recipe #447552

    I found this recipe in Ladies Home Journal. You can serve these with rice and salsa verde, in a tortilla with taco fixings, on nachos, rolled in enchiladas (my favorite), dipped in spicy cheese sauce or added to tortilla soup.

    Recipe #454577

    These are now my family's favorite enchiladas after finding this recipe on the back of Sargento cheese package. They are so good and filling. They come together very easily if you have cooked chicken on hand. I usually already have pre-cooked chicken on hand. For that, I like to use Crock Pot Shredded Chicken Breasts for Freezing - OAMC #188329 and then I skip the cooking the chicken part and just add all the ingredients to the chicken. The shredded cooked chicken works perfectly for this recipe.

    Recipe #455444

    An oval slow cooker works best for these. If you have a round cooker, you may only be able to fit 4 peppers. Divide extra filling among the peppers, mound slightly.

    Recipe #456473

    This is a typical sweet from Argentina. It can be used to fill cakes, serve over bananas, ice-cream or any other dessert.

    Recipe #456787

    This Argentinean steak dish is quite popular in various restaurants around Buenos Aires. Plan ahead as the red wine mixtures needs to marinate for about 2-3 hours. Recipe is from All Recipes.com.

    Recipe #456788

    This is a recipe for Chilean bread. The breads of Chile are celebrated for their diversity of shape, flavor, and texture. Dobladitas are a Chilean quick bread, rolled out, cut into circles, and folded in layers before baking. They are tender and flaky when served warm out of the oven. They are best when they are warm, right from the oven or toasted the next day, with some butter, jelly, or even some guacamole. Recipe from All Recipes.com.

    Recipe #456794

    Be sure to suit your own tastes with the dressing using more or less mayonnaise, pickle juice, salt and pepper. I got this Venezuelan recipe from All Recipes.com to use for ZWT 2011.

    Recipe #456800

    This traditional Peruvian soup contains large pieces of chicken breast and potato cooked with peas, corn, and red pepper. It is a light version of the Peruvian Chicken Chowder (Chupe de Pollo).

    Recipe #456802

    This is so simple to make with only 3 ingredients but tastes great. I used chicken breast fillets for this & a mumbai chutney picked up at a produce market. Experiment with different chutney types.

    Recipe #232767

    This South African original is similar to meatloaf. A slightly sweet curry flavors ground beef with a milk and egg custard on top. Recipe is from All Recipes.

    Recipe #456803

    Harissa is a traditional accompaniment with Moroccan and North African food. Use sparingly as it is powerfully HOT. It is a great with lamb chops, chicken and vegetarian dishes and as a flavour base for any casseroles or stews where a fresh zing is needed.

    Recipe #456808

    Plan ahead, the chicken needs to marinate 6-10 hours.

    Recipe #456810

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