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    13 Recipes

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    This is from The Frugal Gourmet Celebrates Christmas!! I've done nothing to this recipe except share it, it is great the way it is!!

    Recipe #477547

    This is a good way to use up leftover chicken. My Mom used to make this, why she called it chicken wiggle I have no idea, I just know that when I came home from school and knew we were having this, I was in heaven. I have tried to figure it out as close as I can remember. For this you will need a batch of Hailey's Favorite Cheese Sauce, recipe #364959. This is good over toast, saltines (my favorite), or my girls favorite, broad egg noodles. The cook time roughly includes the cook time for the cheese sauce and the the final combo, not the time for cooking or cutting the ckicken.

    Recipe #366214

    If we have broccoli and I don't make this sauce, Hailey wants to know "WHY?". This is kind of adapted from my Mom's cheese sauce. I also use this sauce for, The Best Lobster Casserole, recipe #412590 and Mom's Chicken Wiggle, recipe #366214. I use the block cheese and grate it myself, you could use a milder cheddar if you prefer. BE SURE to thicken the milk mixture with the roux (roo) before you add the cheese or you will have a curdled mess.This keeps for several days in the fridge so don't toss the leftover sauce. I like it cold from the fridge on crackers or as a dip for raw veggies, too.

    Recipe #364959

    Throw away the A-1! This is delicious on steaks, grilled burgers, veggies and baked potatoes. It lasts a while in the fridge so if you have extra don't toss it. A hand potato masher is a quick and easy way to combine the ingredients.

    Recipe #364945

    Simply the best. We used to have to check other recipes for duplicates, but it seems we can't do that anymore, unless I missed something. If this is the same as someone else's, sorry. I can't take sole claim to this one, it was in a magazine. Though I did add the Kitchen Bouquet and red onion. I toast the rolls under the broiler with a little olive oil before topping with the beef mixture, it keeps them from getting super soggy, though my daughters like them untoasted, so personal preference prevails.

    Recipe #453207

    I've had people say this is the best lobster dish they ever ate. I played around with this recipe because this is similar to the way my Mom used to make it, but she didn't go by recipes. Living near New Bedford and having the luxury of all the fresh seafood markets available, I usually buy my lobsters live and cook them at home and pick them myself. The biggest one I ever cooked was 10 1/2 pounds. This recipe calls for the tomalley, the green stuff in the head, not absolutely neccesary but it adds a nice flavor to the topping. If you have access to a fish market that has fresh lobsters and ask the fish monger to save you some of the tomalley it will make a difference. I didn't include a measurement for the tomalley because it depends on what you get from the lobster. If you have the fish market cook the lobster, tell them not to over cook it because the meat will cook again. My last 8 1/2 pounder I only boiled for 30 minutes, no more. You will need a batch of Hailey's Favorite Cheese Sauce, recipe #364959 for this. I usually do individual casserole dishes for everyone but you could easily do this in a bigger dish, your choice. The cook or prep time does not include cooking the lobster or picking the lobster or the cheese sauce time. I've also used this recipe with scallops.

    Recipe #412590

    I came up with this recipe the other night when my wife and girls wanted Alyssa's Favorite Fish, recipe# 361646. I didn't feel like fish so I tried this, I think you will enjoy it. I used whole wheat spaghetti for the pasta, and regular olive oil, you could use what you like. I was hoping to have some of this left over for the next day but I ate it all that night. I put down 2-4 servings but I ate it in one. Sorry!! Be careful not to overcook the shrimp.

    Recipe #412441

    This is gooood! This recipe is mostly from The Frugal Gourmet Celebrates Christmas cookbook, I added the garlic powder, you can eliminate it if you like. This goes good with Chumley's Horseradish Cream for Beef, #364510 and Blue Cheese Butter for Steaks, #364945. The ingredient measurements, you will have to play with, except for the pepper and garlic powder, I usually end up using more of the liquids and the mustard, you will see. The meat should be evenly coated (but not drowned) with the liquids and coated with the mustard (but not encrusted). I also stick toothpicks in the meat to make like coat hooks to hold the onions on. I use about 2 cups of onions, I'm an onion freak. Yes, the onions will be cremated, I'm warning you now, so don't write that up in a review, they still make a good garnish. I made this last Easter and my daughter's boyfriend's dad thought that I was going to throw them away, I told him "no" that this is the best part and he agreed. I use low sodium soy sauce but that is up to you. You can use whatever size roast you want, just adjust the seasonings and cook time,

    Recipe #369175

    This is simple and a good way to start doing jerky. Basically it is two ingredients. There are two flavors of the seasoning mild (blue label) and spicy (orange label). I use the mild. I set my gas grill up as a smoker and dry the meat that way. If you use a dehydrator or your oven you'll have to figure your own cook time and temperature. You will need hickory chips or flavor of your choice, also a smoker box if your grill doesn't have one built in.

    Recipe #364991

    If your kids don't like their veggies, try this. You will have to cook them as fast as you can because they will be gone as fast as you can make them. Just don't tell them they're having greenbeans with their "pancakes". This is also good with broccoli and cauliflower, my favorite!.

    Recipe #364592

    This is easy and delicous, it is from The Frugal Gourmet Celebrates Christmas cookbook. This is great with prime rib, grilled steaks, grilled burgers, corned beef or anything, I've even used it on baked potatoes sprinkled with fresh chopped chive. If you need more or less, it's just equal parts of everything. Drain the horseradish on the side of the jar with a fork before you take it out to remove most of the liquid or the sauce will be watery.

    Recipe #364510

    If you are tired of soy sauce jerky, you'll have to try this. I set my gas grill up as a smoker and dry the meat that way. If you use a dehydrator or your oven you'll have to figure your own cook times. You will need hickory chips or flavor of your choice, also a smoker box if your grill doesn't have one built in.

    Recipe #362117

    This recipe is so easy it is almost unbelievable. I have made this for friends and they have said it is the best fish they ever ate. My wife and girls like it a little dryer than I so you'll have to adjust the time to your liking. The 15 to 20 minutes will be a little moist.

    Recipe #361646


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