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    54 Recipes

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    I came up with this recipe while making Sunday dinner a couple of months ago. I tend to be a dump cook so I haven't really measured anything. The amounts are just estimates.

    Recipe #114818

    My family nominated me to make a turkey for Easter dinner. Since it was my first time to roast a gobbler, I gave the task some thought. The recipe I came up with was well-received by my family. I thought it turned out moist and favorful. I used a Reynolds' oven bag to roast it but you wouldn't have to do so.

    Recipe #114483

    This is a very simple recipe I clipped from the newspaper. I make this with turkey kielbasa to lower the fat content and usually use Newcastle or Sam Adams as the beer. The recipe is intended as an appetizer but I see no reason why you couldn't serve it as a main dish with a side of rice and a veggie.

    Recipe #109603

    I made this the day I saw Paula make this on Food Network. We really enjoyed it. This is a bit different than traditional cole slaw but I liked the change.

    Recipe #109492

    This is hands down one of the best homemade Christmas candies I've ever had. My mother got the recipe from a coworker who brought these to an office party. It's really easy to put together, especially since you use the microwave. I'm normally not a fan of microwave cooking but this is an exception. You could substitute the type of nuts. Mom made it with pecans but said it was good with peanuts too. Prep time doesn't include chilling time.

    Recipe #107161

    This is a recipe from Rachael Ray's 30 Minute Meals. I know those TV chefs make things look easy but this really is easy. There's no way to mess it up!

    Recipe #105592

    Yummy winter soup! I have never made this with parsnips but I included it in the ingredients because the original recipe lists it. YOu could use vegetable stock and leave the chicken out for a vegetarian version. From Food and Wine.

    Recipe #105062

    If you want to make this ahead of time, don't add the avacodoes until just before serving. From Food and Wine.

    Recipe #104817

    From Food and Wine. Wonderful holiday dish.

    Recipe #104508

    From recipegoldmine.com. Very easy (crockpot) and very tasty.

    Recipe #103617

    If you like coconut cake, you'll love this. It's a little involved to make but worth it. Turns out very pretty and impressed my mothers's friends when she made it for a reunion. Recipe says to make the ginger-lime curd a couple of days in advance. The cooking times are approximates depending on how fast you work. From Bon Appetit June 2004. (Reviews on Bon Appetit's web site were good but some reviewers said the cake was too dry. I did not find that to be true.)

    Recipe #103366

    I love gingerbread and I love this recipe though I leave the raisins out. I like slicing off a hunk of this to have with a mug of tea on my commute to work in the mornings. From Fine Cooking.

    Recipe #103278

    From Fine Cooking, April/May 2004. Easy potato recipe.

    Recipe #102995

    Lemon and ginger are two of my favorite flavors which go really well together in these wonderful bars. I copied the recipe from a magazine while waiting in a doctor's office but I'm not certain which one. I think it was Bon Appetit or Fine Cooking. I've substituted finely chopped crystallized ginger in place of the ground ginger in the crust. I remember the recipe said to leave the ginger out of the recipe if you don't care for the flavor and the bars would come out just plain old lemon bars. Cooking times are estimates.

    Recipe #102811

    From Allrecipes.com. This is a easy way to make pancakes without having to constantly flip. It's also really easy to make. Some of the reviewers on Allrecipes said they used bacon insted of sausage and some recommended leaving the meat out and using berries. Both sounded like good ideas. I'm not sure how well pancake mix would do in this recipe as I've never tried it. I have halved this recipe.

    Recipe #102264

    This is from Paula Deen's show on Food Network. I've made this once and was pleased with the results because it doesn't have ricotta cheese which I've never cared much for. I cut back on the amount of onion in my version, only using one (sted of two as written). Next time, I'm going to use Italian sausage rather than ground beef as the meat. You could probably leave out the meat for a vegetarian version.

    Recipe #102155

    From Pillsbury's web site. An easy way to dress up traditional comfort food. I made this for a bridesmaid's luncheon and it was well received. You could add cooked chicken for an easy one-dish meal.

    Recipe #101580

    This is a recipe I found on Pillsbury's web site which is easy enough for a weeknight dessert, especially if you premake the crust. You could probably substitue fresh apples for the canned and acheive a wonderful result. I also want to try this with a crust made of gingersnaps.

    Recipe #101487

    This is a nice substitute for regular meatloaf. We're not big fans of traditional meatloaf but we really like this dish. I've served it with a Greek salad, marinated olives and bread. From an AP food story in the newspaper which said the recipe was developed by the Quaker Oat Company.

    Recipe #101363

    I'll confess I haven't made this recipe yet, but I wanted to submit it before I lost the newspaper clipping. The article attributed this recipe to "Cooking for Comfort" by Marian Burros. Cooking times are approximates.

    Recipe #101237

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