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    467 Recipes

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    Adapted from Central Market. Cook time is approximate.

    Recipe #144071

    Cook time does not include 2-3 hour marinating time. Courtesy: Central Market.

    Recipe #144069

    These can be done on the outdoor grill, stove top or oven. Courtesy of: Central Market

    Recipe #144065

    Adapted from Time is approximate and does not include 2-3 hours marinating time. Yield depends on whether this will be a main dish or side.

    Recipe #143501

    Adapted from Times are approximate and don't include 3-4 hours marinating time.

    Recipe #143500

    Wonderin’ what to serve with all that meat? Find yourself in culinary dire straights? Try my taters and your meal will be complete… Flavors that cohabitate like soul-mates!

    Recipe #143203

    Lemon and dill accent this New Zealand Orange Roughy beautifully. We served ours with haricots verts and fingerling potatoes with (even MORE) dill. My husband has the worst time naming his recipes as the title of this one proves. Sheesh.

    Recipe #142894

    Courtesy of Rachael Ray. ( My only change is to kick the "light" mayonnaise to the curb and go for the real deal, but I'm just greedy that way. ;o)

    Recipe #142049

    Very easy, quick and delicious creation of my husband's which works just as well on the grill as in the oven. It's really not dilapidated at all, he just thought it just had that flow-off-the-tongue sound. Plus he's really warped... like his lunatic wife.

    Recipe #140005

    Finally I can make my own - and so much better/fresher than store-bought! I prefer them without the almonds....more cheese! Prep time doesn't include 2-day fridge marination time. Courtesy of Emeril.

    Recipe #139753

    If I'm stuffed from having just had dinner and I could STILL eat a serving of this, there must be something....right! Serving size is dependent upon whether you use this as an appetizer or main dish.

    Recipe #138575

    Given to me by my best friend, Ronna, under threat of serious injury, this method, along with the use of boneless, thick-cut chops, qualify it as the best pork chop recipe I’ve ever had. No more dry, tough chops in MY house. Easily good enough for company. We always make it with Better Than Bouillon brand chicken stock concentrate, which is a paste in a jar, but you can use regular chicken stock/broth as well. Please read ingredient list carefully. It’s *either* stock concentrate AND water or prepared stock and NO water.

    Recipe #138276

    Healthy and tasty! Often when I go to make a new recipe, I'll search and find sometimes 3 or more that sound good. I'll then make a combination of them, more than likely adding or omitting a few ingredients to suit my palate. This is one of those times. I really liked the resulting spring rolls and I hope you do too! Make sure that if you don't want to cook the wrappers, you get the ones that can be soaked for a few seconds in water, then made into a wrap and eaten immediately.

    Recipe #138013

    Medium-spicy, this delicious popper recipe can be multiplied and stored in the freezer for future use. Another 5-star garnering recipe courtesy of Emeril Lagasse. Serve with a ranch style dipping sauce or one of your choice.

    Recipe #137844

    Mmmmmm....browned butter sauce. Wish I could mainline the stuff, but then it would bypass my tongue and boy, would it be ticked off! Any mild white fish would work here.

    Recipe #137834

    From Food Network Kitchen's "How to Boil Water".

    Recipe #137831

    I finally got around to making these last night and, while my photos don't exactly reflect it, they were AWESOME! I made a very simple dipping sauce of about 2 parts Yamasa soy sauce to 1 part rice wine vinegar with some sesame seeds sprinkled on top. I froze the extra prepared, but uncooked pot stickers on a cookie sheet, each layer separated by waxed paper, then put them in a vacuum sealed Food Saver bag and back into the freezer. These got pretty consistent 5 star ratings on the site.

    Recipe #137829

    Recipe courtesy Juan-Carlos Cruz of

    Recipe #137827

    "Carrots, parsnips, beets, taro, and lotus root all make chips that are not only delicious, but colorful, to boot. Make an assortment, and you'll have a rainbow in a bowl. The ricotta-garlic dip is the perfect partner, and one of the most-requested standards from my extensive dip-spread repertoire" says Rick Rodgers in his book, "Fried & True: Crispy and Delicious Dishes from Appetizers to Desserts". Prep time does not include standing* or cooling time.

    Recipe #137826

    Self-indulgent bliss! Don't let the long instruction list intimidate you; it's simply thorough. Prep time is estimated. Recipe is courtesy of Zola Gorgon. Special equipment: 9x13-inch baking dish and 8 individual ramekins, custard dishes or pot d’ crème pots, ovenproof.

    Recipe #137245

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