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    7 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Full of vitamins and fiber, this delicious soup is the ideal first course for a cold winter night. Also makes a filling main course with some fresh crusty bread

    Recipe #408381

    I saw this on a public television show and it looked good. Credit goes to Kris Capra on the show Easyway Gourmet. I'll rate it after I make it. Pound the chicken fairly thin. Once you start this dish, don't walk away from it. Do grate the fresh black pepper over the top at the very end when the chicken is on the plate. Not too much. It adds great flavor.

    Recipe #406340

    I got this recipe from Aprons.com. The first time I made it with boneless chicken thighs and the second time with pork chops. Both times it was delicious. The sauce is a little thin to my liking so I might add less broth the next time. Maybe someone else will have a better suggestion.

    Recipe #396774

    3 Reviews |  By Prrs4me

    We ate in Carmine's restaurant recently and ordered this Rigatoni. They gave us a recipe card for the recipe and I thought I would share it as it was so good.

    Recipe #390929

    This is a variation of the original taco pie recipe that I have been using for years It's yummy and so easy. I cut out some of the fat by using ground turkey and skim milk Notes: Kitchen Staff Tip: If you prefer to make your own "Bisquick" from scratch, simply combine 4 cups All-purpose Flour, 3/4 cups Non-fat Dry Milk, 1/8 cup Baking Powder, 1/2 Tbs. Salt, and 1 cup Shortening in a very large bowl. Cut in shortening until it resembles coarse cornmeal. Store in a tightly sealed container in a cool place. Makes about 5 cups.

    Recipe #390361

    This is a very easy way to make creamy, cheesy potatoes. I used a wide baking dish. If using a taller narrower dish make 3 layers. You can vary the cheese. Last night I used a mixture of cheddar and mexican because I had a little of each left.

    Recipe #389029

    I have been making this recipe for many years. We originally got it from the owner of a German Deli. It called for 20 pounds of potatoes and served 60. The most important part is the marinade. I usually let it soak overnight. I add chives, fresh dill, celery seed depending on my mood.

    Recipe #378049


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