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    11 Recipes

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    These are really rich and yummy in a Mexican Crema Sauce. They'll work well with left-over chicken

    Recipe #174081

    I've been wanting chicken stuffed peppers but can't eat acidic stuff right now (limited tomato). This is quick, light, super easy and tastes great. I think it could be a great make ahead bake later but haven't tried to do it yet, as I just thought this one up today! I really hope you like it as much as we did!

    Recipe #95318

    This is a Summer Staple around our house. It goes great with anything grilled or with sandwiches. It's also great with cooked meat added and served as a cold meal. Prep. time does not include refrigeration.

    Recipe #91725

    This is just a good old fashion spud salad. The celery and red bell pepper add a little crunch and color. If you like a mustard style simply double the amounts. Tastes even better if it's had a chance to mingle flavours. Tip: you can wash your eggs well and boil them in with the potatoes, then plunge them into ice water while potatoes are draining. The ice water will make them easier to peel.

    Recipe #91572

    This is a real winner for pork loin. It always comes out moist and flavourful. Leftovers are great thin sliced for sandwiches and salads. Goes great with potatoe salad. Tastes great hot or cold! If you really like spicy try adding a slice of jalepeno pepper in eack hole with the garlic.

    Recipe #91344

    This is an adopted recipe that I have not tried yet, but hope to very soon.

    Recipe #55499

    Very simple recipe for Salsa. Quick and easy, I learned this from a lady I used to work with, and edited it to suit my tastes. Everyone that's tried it asks for the recipe. It's great with chips or on anything Mexican.

    Recipe #91410

    We just ended up eating this one eve.. A conglomeration of who's cooking with a "not me" attitude!!

    Recipe #89431

    This was inspired by a local Italian Restaurant. We loved the light sauce and smoked flavor. It was great with a salad and breadsticks. I pounded out the breasts to an even thickness to ensure even cooking.

    Recipe #86742

    A rich wine essence which is so concentrated that a tablespoon or two is sufficient for one serving. This sauce can wow simple food like beef, venison, poultry or lamb. This is a great way to use leftover ends of bottles of red wine.

    Recipe #62733

    I adopted this recipe September 2006. It's great on it's own. For a lower fat version I used Smoked Pork Bones instead of the Meat. Great served with a Mexican entree and rice.

    Recipe #6942


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