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    2,063 Recipes

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    Hearty and delicious...crispy on the outside and cream on the inside, these patties are from Emeril Lagasse and his cookbook, Emeril 20-40-60: Fresh Food Fast.

    Recipe #498252

    Chirashizushi or scattered sushi, because of the way it is presented. This type of sushi is served in bowl piled with sushi rice and cover with scattered toppings such as sashimi. It really doesn't matter what kind of toppings you cover your rice with, but the vinegared rice is always the base for chirashizushi and is the one ingredient you can't replace. Other than that you can prepared you Chirashi sushi as simple or as fancy as you wish. From . Oh, prep time seem excessive, but it's because of the rice prep time.

    Recipe #498247

    Try this amazing flavor blend that combines the sweetness of the salmon, richness of black beans, and the zestiness of the topping. At the same time you will enjoy 123% of the Daily Value (DV) for vitamin D, 108% DV for omega-3 fatty acids and 90% DV for selenium. All from the World's Healthiest Food blog.

    Recipe #498244

    A serving suggestion: Toss cooked shrimp in sauce and serve over lettuce decorated with tomatoes and cucumber. Adapted From Emeril Lagasse.

    Recipe #498195

    A smoky, cheesy, spicy burger adapted from Everyday With Rachael Ray.

    Recipe #498185

    Turn your kitchen into a bistro when you serve this simple, yet elegant beef dish.

    Recipe #498184

    Can be mild with a light jalapeno flavor or as spicy as you like. Adapted from Tony Rosacci Catering.

    Recipe #498164

    A recipe to make bacon even better. Mild chili powder works fine, but kick it up a knotch and try ancho or chipotle chili powder. Adapted from Mr. Breakfast.

    Recipe #498163

    I just recently discovered how good dill is in mashed potatoes.

    Recipe #498131

    5 WW Points. From The National Pork Board.

    Recipe #498073

    A tasty Mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder; pure summer in a bowl. From J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats.

    Recipe #498047

    You can substitute other chicken pieces.

    Recipe #498046

    Not just good for dipping, but try as a light lunch over lettuce.

    Recipe #498044

    I think Oprah would like this. ;-) Chef Mick Rosacci.

    Recipe #497982

    Dehydrated tomatoes have a rich bold flavor that when combined with olive oil and basil. The bonus with packing in olive oil is you get both tomatoes and olive oil flavored with the dried tomatoes. The oil is great for salad dressing, dipping bread or making pasta or any other recipe calling for sun dried tomatoes. Note: Dried tomatoes in oil are less of a safety concern than low acid vegetables, like garlic mixtures in oil, because the pH of tomatoes is generally 4.6 or lower. In addition, by drying the tomatoes, conditions become even less favorable to growth of C. botulinum due to a decrease in water activity. However, to ensure safety, it is recommended that all tomato in oil and herb in oil products be stored at refrigerator temperatures and eaten within a month. Now that all your fears are gone, this recipe is from Foy Update Blog: .

    Recipe #497980

    Adapted from Gourmet Magazine.

    Recipe #497978

    A great condiment for dipping fries, spread on grilled cheese or on hamburgers.

    Recipe #497968

    Behind the scoreboard at AT&T Park in San Francisco, the Crazy Crab'z stand sells a fresh, light crab salad like this. Sunset Recipes dressed it up with avocado and parsley, then serve the salad in lettuce cups to make it finger-friendly.

    Recipe #497914

    A rather different take on fried catfish. Recipe from Fish Without a Doubt: The Cook's Essential Companion, by Rick Moonen and Roy Finamore.

    Recipe #497913

    Simple, flavorful and requires little labor.

    Recipe #497912

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