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    2,330 Recipes

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    Alton Brown, Good Eats

    Recipe #518721

    Not your typical taco.

    Recipe #517662

    Adapted from Moosewood Restaurant Lowfat Favorites. The original recipe calls for brown rice, but I substituted sushi rice. This recipe is a LOT of work and makes a LARGE amount. Having said that, it was good but believe it could benefit with a splash of something. I tried soy sauce, ponzu sauce and mirin. I preferred the mirin.

    Recipe #515390

    Can sub any other firm fish. From Chef Steph who was chosen as one of 24 finalist for Sears' Chef Challenge.

    Recipe #513900

    The anchovies in this pizza sauce are there for the subtle saltiness and unique savoriness and not just so you can tell your friend (the one who really hates anchovies) that they just ate some. Note: As a suggestion, give a small splash of good balsamic vinegar to the sauce after taking off the heat.

    Recipe #513130

    Pasta and browned butter...AWESOME!

    Recipe #512270

    Two directions included: grilled and cast iron. Serve these onions with steaks or pork chops as an alternative to fried onions. For a low-cholesterol version, substitute 2 tablespoons of olive oil for the butter.

    Recipe #505856

    A spicy number from The Sriracha Cookbook.

    Recipe #505226

    Tropical tasting jam that has many wonderful uses...fill crepes or cakes, top on toast, eat right out of the jar... Processing time not included. From American Prepper's Network.

    Recipe #505180

    It's easy to remember...1 part honey, 1 part Sriracha. The result is the perfect combination of sweet and spicy. Use on chicken tenders, etc.

    Recipe #500834

    This Pepper Jelly Chicken Salad is a TPC Louisiana Clubhouse favorite.

    Recipe #499452

    The sweet crunch of cranberry coleslaw, creamy aioli and crispy tilapia on crusty ciabatta. Nothin' better... (Should Read: Tilapia Sandwich W/Dried Cranberry Coleslaw & Lemon Dill Aioli)

    Recipe #498891

    Cassic American lemon chicken, not too lemony, just right with garlic, butter, lemon, thyme and oregano.

    Recipe #498879

    Recipe #498878

    The age-old combination of rice and beans takes on a bit of an Indian flair. If you can’t find basmati rice, substitute Texmati, jasmine, or any long-grain rice. From Berkeley Wellness.

    Recipe #498789

    Serves 4 people or double the recipe for a crowd.

    Recipe #497576

    Butter Up the Holidays Idaho Dessert Winner 2012.

    Recipe #497052

    Football snacking.

    Recipe #495401

    For easy, but flavorful stove-top shrimp tacos.

    Recipe #494425

    Supposedly this is the recipe for Lauri Jo Bennett's blueberry pepper jelly that's sold nationwide. Other flavors may be made, such as strawberry, peach or blackberry. NOTES 9/25/14: I've made this a second time using apple cider vinegar, which I prefer over white vinegar. There's less of an acidic 'bite'. Also, I reduced the Certo to 2 (3 ounce) packets with great success. I found using 3 (3 ounce) packets was fine, but the end product was a very stiff jelly (still good, but not necessary). This will reduce cost, too. Just remember to boil for no less than the prescribed 1 full minute once the Certo has been added. Use your timer!

    Recipe #493698

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