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    You are in: Home / Sheynath's Public Recipes
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    52 Recipes

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

    Spicy, yet cooling sauce. Great with grilled or roasted chicken, meat, fish, vegetables and fiery Indian dishes.

    Recipe #498144

    Tasty egg salad, lightened by usiong Greek yogurt instead of mayonnaise.

    Recipe #498142

    Excellent for low-carb diets. No one believes the ingredients in this crust because it is not greasy, and you can pick it up in your hands and eat it like a dough crust.

    Recipe #454624

    I concocted this out of ingredients in the kitchen that needed to be used. It turned out to be pretty tasty.

    Recipe #365872

    Makes a great sandwich wrapper. Make thick or thin, depending on your desires. Stays flexible, yet is sturdy enough to stand up to fillings. Add herbs or spices to vary the flavor - caraway seeds give the illusion of a rye type bread. My favorite way is to make thin for a wrap, seasoned with some garlic and cayenne pepper.

    Recipe #361510

    Makes a flexible wrap for sandwiches or crepes. Could also be a thin pancake.

    Recipe #354801

    This is a recipe that is loosely based on something I once saw on the Frugal Gourmet. He combined all of the ingredients except the meat, then used it to stuff a chicken. That is good, but we have come to like to like this adaptation better.

    Recipe #353468

    From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This sauce is thick and creamy and marvelous on vegetables or meats. It also makes a tasty sandwich spread. Cook time is actually processing in a blender.

    Recipe #328837

    From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This recipe uses the product of other Eating Well recipes I have posted separately. This is a clasic sauce for grilled steak, but is also great on chicken breast.

    Recipe #328829

    From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This recipe uses several ingredients that come from other recipes I have posted separately.

    Recipe #328827

    From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This recipe is used as an ingredient in some sauce recipes that I have posted separately.

    Recipe #328793

    From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. Don't skimp on the time, it is necessary to develop the gelatin and body of the stock.

    Recipe #328790

    From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This sauce uses components from other Eating Well recipes I have posted separately. This is excellent on seafood.

    Recipe #328746

    From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. This uses components from other Eating Well recipes I have posted separately. Use on roasted chicken or meats.

    Recipe #328737

    From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.

    Recipe #328733

    From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.

    Recipe #328732

    From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.

    Recipe #328713

    From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it. Ask the butcher to saw the bones to the right size and there is very little prep time.

    Recipe #328712

    I found a great deal on chicken breasts and was looking for something different to do with some of them since we have been eating so much chicken lately. I came up with this and it's not too bad, if I do say so myself. I served it with wild rice and peas.

    Recipe #323956

    This recipe is so simple. Sometimes I put chocolate chips in too, but then it is 4-ingredient cookies! Also, you can use 1/2 white sugar and 1/2 brown sugar to make a deeper caramel or molasses-y taste.

    Recipe #323810

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