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    114 Recipes

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    If you're looking for a good tasting, not all that fancy but fancy enough to serve company or take to a potluck this is the recipe. This recipe must be refrigerated overnight and do not use any other brand of mayonnaise except Hellman's. Skipping these two steps does make a difference. Make sure ingredients are sealed in good with the mayonnaise.

    Recipe #393489

    I cut this out of our local newspaper some years back. It takes a little while to put together but well worth it.

    Recipe #395360

    These are great dry rubs to try before you go out and buy the whole bottle and then find out you don't like them. Most of these ingredients are already in your cupboard. I keep all my old spice jars, wash, remove label and reuse for recipes like these. Dry rubs do not need standing time but can be applied several hours in advance if kept refrigerated. The flavors become more pronounced the longer the rub is on the meat. I prefer sprinkling on and then letting sit out at room temperature for about 15 min.

    Recipe #397923

    Been eating this since I was a young child. We made it with rice not noodles. It's fast and easy and even kids like it.

    Recipe #392593

    This is a Kraft recipe. I have not tried this but am putting it here for safe keeping. With the holidays coming up I hope to make them then. I like the idea of using either mushroom caps or cherry tomatoes or just using as a cracker spread.

    Recipe #400023

    I found this in "The Fresh Fruit & Vegetable Cook Book". Well I had some fresh cabbage and fresh tomatoes I needed to use up, found this recipe to try. Wow was it good. It was even better the next day. I didn't have any marjoram on hand so I omitted it. It still tasted great and don't think I'll use next time either.

    Recipe #487057

    This recipe is so simple and easy and taste so good. The best part is that it makes it's own gravy.

    Recipe #392612

    Please do not use any other brand but Bush's Baked Beans. It just will not taste the same. This makes a wonderful potluck dish.

    Recipe #393455

    This recipe comes from a 1990 NAHC Wild Game Cookbook. I have several of these cookbooks and I just love them. Recipes from these cookbooks come from people like you and me. You could also use beef.

    Recipe #407889

    These are so good and very easy to make. So tender they melt right in your mouth. I only made enough for one person but should have made more cause I had to test them while they were cooking and unfortunately there wasn't much left when it was time to eat. Don't leave out the liquid smoke this really makes the difference. Directions are included for baking in the oven or making on top of the stove also could be made in crockpot.

    Recipe #450317

    Kathy, spoke person for the GT Xpress Machine, sure comes up with some good recipes. Can't wait to try this one next.

    Recipe #491536

    This is a really thick hot chile. I myself don't use the hot peppers or Tabasco sauce. I also use the ground red pepper instead of the crushed red pepper. I like my chili a little more thinner so I also add tomato juice. Make this on a nice cold day and it'll heat you up in no time.

    Recipe #446846

    I love my GT Express 101. Meals are so easy and fast to make and taste so good too. This hash is good for breakfast or brunch or even supper when you're running short on time.

    Recipe #491495

    Simple, fast and easy to make. Great for potlucks. You can use either a jar of coleslaw dressing or make your own dressing. You could add crispy bacon bits right before serving. You can substitute cauliflower for broccoli or use both. With the picture I submitted I used cauliflower and Marzetti slaw dressing. The cauliflower gave it the crunch and grapes gave it a nice sweet taste.

    Recipe #393459

    Never made fish on a George Foreman Grill before but this turned out real good. Easy, fast and stayed moist. This would work on other fish also.

    Recipe #477794

    Another recipe from "The Fresh Fruit and Vegetable Book". Delish! This is so easy to make. If you want something just a little different to try with your carrots I hope you try this one. There are no strange ingredients in this recipe and you probably have everything on hand. I used regular milk as I had no cream but it worked just fine. I love onions so I used more onions.

    Recipe #487136

    This is a recipe from Kraft. These are soooo good! To give a little more flavor I also add finely chopped onions and I add some of the finely chop stems. I fry the onions, stems and garlic in bacon grease til onions are translucent. Remove with a slotted spoon and add to the cream cheese mixture. I drizzle any remaining bacon grease left in the pan over the mushrooms. These could also be frozen, when ready to use dip in batter and deep fry but do not fry for too long or cream cheese will come oozing out. Hope you enjoy!

    Recipe #469809

    I got this off a jar of Heinz Gravy. I wasn't too sure about making this at first as I always used creamed soups for a recipe like this but decided to give it a shot. Glad I did. It was really good and even better the next day. I used some left over frozen turkey I had and a jar of turkey gravy instead of what is called for. I also chopped the broccoli into smaller pieces after it was cooked as I don't like large pieces of broccoli. This is one of those "what can I have for supper tonight". A real comfort food.

    Recipe #449865

    Fast and easy and taste great. Just put it in you GT Express, close the lid and 20 minutes later Done! Makes enough for two people or 2 servings for one person.

    Recipe #491498

    This is a recipe from the Quick & Easy Casseroles from Durkees French Fried Onions cookbook (1988). This is so good. I also added diced onions, frozen corn and next time I'll also add some sliced potatoes. I'll also double the sauce and slightly thicken it so it coats the vegetables, I want to get every drop of that delicious sauce that I can. This would make a wonderful dish to take to a family reunion just cut the chicken into bite size pieces, then continue with the rest of the recipe.

    Recipe #510981

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