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    8 Recipes

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    1 Reviews |  By gnet

    These are quick and painless. A friend made these often and DH absolutely loved them. Now I make them to butter him up!

    Recipe #389975

    2 Reviews |  By gnet

    A friend's son created this for one of our soup luncheons- delish! Try not to boil the soup, as this will cause it to break and have an unwanted texture. Stir soup periodically to prevent scorching on the bottom of the pan. Additional option: For a non-vegetarian option, fry and crumble ½ lb. bacon. Use the bacon grease instead of the butter for the roux. Add the bacon back to the soup with the salt and pepper. (You will use less salt because of the bacon.)

    Recipe #389972

    1 Reviews |  By gnet

    Great meal and wonderfully easy! Choose to layer over corn tortilla chips, brown rice, or use in a burrito wrap. Add refried beans, shredded cheese, lettuce, tomatoes, additional salsa, sour cream, etc. With preparation, can have a delicious dinner waiting when you return home!

    Recipe #389970

    My aunt has been making this bread forever. This is easy to make and requires ingredients that are often on hand. It is incredibly delicious!!!

    Recipe #389966

    4 Reviews |  By gnet

    This recipe came from my high school friend's mother. It is so moist and delicious! My husband didn't want to have at first because of the zucchini, but he couldn't even tell it was in there! For a more healthy route, my sister-in-law does this: omit the butter, ¼ cup vegetable oil, and 3-3½ cups zucchini. Lastly, instead of buttermilk, you may use ½ cup milk+ ½ Tbsp apple cider vinegar or lemon juice- let mixture stand at least 5 minutes.

    Recipe #388019

    this is from a cookbook i purchased while living in thailand. it is a very favorite of mine, both for flavor and as i usually have all the ingredients on hand. you can choose to use either chicken or pork. while it could be enjoyed as its own meal, i like to cook this along with my vegetarian delight and cashew chicken to really wow the family and friends.

    Recipe #387506

    this recipe comes from a cookbook i purchased while living in thailand, as recommended by a native. the key is cooking time for the vegetables. be sure they are not overcooked and too soft. always use fresh vegetables, as frozen always turn out soggy. this is a great side for any dish, not just thai food. to make a great spread, i cook this along with my cashew chicken and sweet & sour pork/chicken.

    Recipe #387501

    5 Reviews |  By gnet

    this is always a crowd pleaser. i bought the cookbook with this recipe while living in thailand, as recommended by a native. it is delicious. (since we are still in student mode financially, i often substitute green peppers for red and black pepper for white) to make a grand meal, i like to cook this with my vegetarian delight and sweet & sour pork/chicken.

    Recipe #387495

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