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    89 Recipes

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    After trying several recipes for vegetarian spring rolls (all good) I came up with this combination that I like best. Although they're at their very best fresh, they also keep and pack well, making this a nice alternative to packing a salad for lunch. I also like to add cooked shrimp or fake crab to these - but then, of course, they aren't vegetarian anymore.

    Recipe #343166

    A likable combination, and very pretty. Comes together quickly once the veges are prepped. I'm listing them first, so you can prep them, the other ingredients follow in order of use.

    Recipe #343013

    From Simply THAI Cooking, by Wandee Young, with adjustments for local ingredients. Prep all ingredients before starting to cook.

    Recipe #333801

    This easy soup makes a nice lunch or light supper. As some ingredients may not be readily available in all areas, substitutes are listed. From Simply THAI Cooking. Updated to list ingredients in order of addition.

    Recipe #333208

    Adapted (liberally) from Simply THAI Cooking, this is a favorite in our house, as testified by the badly stained page in my cookbook. Can also sub pork for the chicken. Change vege to suit your taste - green beans are nice instead of bok choy. Prep all ingredients, including the sauces, before starting to cook.

    Recipe #333164

    Adapted from Simply THAI Cooking. A quick weeknight favorite. Served with rice, makes a complete meal. You can sub sliced chicken for the shrimp if desired. (edit 4/27 to clarify pepper type)

    Recipe #333160

    Easy, tasty weeknight recipe. Adaptable to different types of meat; add veges or delete to suit your taste, or what you have on hand. I developed this "cook-and-drain" technique to avoid chow mein that was swimming in liquid. It also makes added thickeners unnecessary. I show varying amounts of noodles and cabbage - I enjoy a chow mein with lots of veges, but others in my family like the noodles. This recipe works well either way.

    Recipe #311895

    Another light, easy dinner for a hot summer evening. Nice with garlic bread or toasted pita chips and hummus.

    Recipe #304113

    A lighter coleslaw, with less mayo than many - The cilantro variation goes well with Mexican or Thai foods.

    Recipe #302155

    An easy, flexible weeknight recipe. Increase/decrease chili powder and chilies to suit your taste. Great with grated cheese or diced avocado.

    Recipe #301558

    An easy, versatile weeknight dish. Leave breasts whole for adults, cut into nuggets or strips for kiddies. Pairs nicely with salad, green vege, and garlic bread.

    Recipe #299788

    This started out being my recipe for spaghetti sauce, but when I taught my husband to make it, he improved it so it's now his. Our son, when he was young, was very concerned that he always be able to make Dad's sauce, so he watched and wrote down the recipe. I'm posting it here, so he can access now that he's grown and away from home.

    Recipe #299786

    Adapted from the "Joy of Cooking, All about Vegetarian Cooking"

    Recipe #196811

    Got this out of Chef's Illustrated a few years ago. A bit different, and very good. I use low-fat products to reduce the fat and calories, and it's still great.

    Recipe #195442

    This delicious pairing comes from "The Italian Country Table" by Lynne Caspar. It's become a family favorite in my house, as well as a dish we frequently use for entertaining. Don't let the ingredient list scare you - it's minced together and rubbed into the chicken. Roasting is largely unattended.

    Recipe #194193

    This recipe makes a lot, so is good for casual entertaining. It is too big for my family alone, so I often freeze half the sauce for a later meal.

    Recipe #193628

    The dried shitake mushrooms in this recipe really intensifies the mushroom flavor of the humble button mushroom. Neither too saltey or too sour, this makes a fine addition to an antipasto platter (NOTE: Time doesn't include 1 week marination time!)

    Recipe #182637

    Excellent side dish for buffet or picnic. Could easily be adapted as a vegan dish by substituting vege broth for the chicken and omitting the prosciutto.

    Recipe #182634

    My mother begged this recipe from a neighbor almost 40 years ago. I'm making it still every summer, because it's so good. This is pretty much the original recipe, though I've updated the brine based on current recommendations for better food safety.

    Recipe #176905

    I make soup like this based on what's freshest, and what I have on hand. More of a technique than a real recipe, but always light and satisfying. You can use more ingredients than specified, but will need more broth, too.

    Recipe #172373

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