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    2,285 Recipes

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    Recipe Courtesy of Chef Johnny McAdams at Harmon’s City Creek.

    Recipe #518544

    These were time-consuming but absolutely addictive and completely delicious. They can be assembled and kept in a single layer on a baking sheet, covered, and refrigerated up to 8 hours. The cooked rolls may be kept hot in a 200-degree oven up to 1 hour, but you'll gobble them up before that. Adapted from "The Take-Out Menu Cookbook" by Carla Snyder and Meredith Deeds.

    Recipe #518543

    Better than pizza? Maybe! Garden fresh flavors. Excerpted from DELANCEY, by Molly Wizenberg.

    Recipe #518542

    This recipe actually makes hot dogs exciting. From Bed Bath & Beyond.

    Recipe #518541

    Turn leftover chicken into something divine. From: The New Basics Cookbook by Julee Rosso and Sheila Lukins.

    Recipe #518515

    A flavorful ending to a family cookout. Recipe source: Foodnetwork's Healthy Appetite with Ellie Krieger.

    Recipe #518481

    An Asian soup noodle-bowl makeover (minus the seasoning packet) from Fan Fare! Best of Bridge Cookbook by Sally Vaughan-Johnston.

    Recipe #518475

    With adaptations from Sally Vaughn-Johnston's cookbook: Fan Fare! Best of Bridge.

    Recipe #518467

    From Beekman's website: Chopped salads can be made from any variety of vegetables and lettuces as long as there's a mix of soft and crunchy textures. One of the best chopped salads in New York City is from Fred's at Barneys New York department store. It is said to have been developed because the ladies who often lunched there found it easier to eat than salads with larger pieces of lettuce.

    Recipe #518464

    Good as gifts for Mother's Day, Christmas, housewarming, etc.

    Recipe #518463

    Recipe #518462

    This recipe calls for chopping or dicing the vegetables, as these cuts are less time-intensive. To dress up the presentation a bit, slice the cucumber thinly on the diagonal, cut the tomato into thin wedges, and julienne the zucchini and bell pepper. Recipe from

    Recipe #518461

    A copycat recipe of Noodle and Company's Japanese Pan Noodles, which are describe on the menu as "satisfying and hearty, caramelized Japanese udon noodles in a sweet and spicy soy sauce."

    Recipe #518460

    Kimchi can be used as a spicy, tangy condiment for rice and noodle dishes. It adds a burst of flavor to this rice bowl.

    Recipe #518455

    Recipe #518454

    Recipe #518445 FOOD!

    Recipe #518443

    Mexican-seasoned ground pork burgers. Adapted from Charcuterie: The Craft of Salting, Smoking, and Curing. Don't let the long list deter you. Chill time required. As for the cooking method, only 1 pan is needed.

    Recipe #518439

    Not sure from where this came, but worth making!!

    Recipe #518438

    Should you want to store for longer term, follow safe canning practices; otherwise, refrigerate.

    Recipe #518426

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