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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

    A delicious beverage based on a drink described in the "Dragonriders of Pern" books by Anne McCaffrey. This recipe makes a large single serving. I mix the dry ingredients and take baggies of it to work to leave in my desk for whenever I need a pick-me-up.

    Recipe #290913

    Easy, fast, two-ingredients, yet always pleases. What more can you ask for? We have served this at birthday parties, wedding receptions, baby showers and retirement receptions. Most any occasion where you might want a bowl of punch.

    Recipe #309154

    Low carb and Gluten-Free. Makes one at a time and takes just one minute in the microwave.

    Recipe #270845

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

    Recipe #354801

    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

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

    Recipe #498142

    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

    I use this to make gluten-free chicken strips and fish sticks. Cooking time listed is my estimated time for sauting chicken strips or fish sticks. Use the cardboard cheese in a can for this recipe, it holds up better than freshly grated and its cheaper! Save the good stuff for a dish where its flavor and texture will make a dfference.

    Recipe #312106

    Basically what the title says. Makes a nice crust for pies or quiches. Customize as desired by adding lemon zest or other flavorings to complement your pie filling.

    Recipe #317322

    Refreshing salad developed for RSC Summer 2005.

    Recipe #131961

    Recipe assumes you have leftover brown rice.

    Recipe #322257

    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

    Beef and spinach stir-fry. Yum!

    Recipe #281462

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

    Recipe #498144

    Gluten-free version of a childhood favorite. If you can get gluten-free oats go ahead and use them instead of the quinoa flakes if you prefer. I am just guessing at the servings, you can make the cookies as large or small as you like, the number you get depends on the size you make.

    Recipe #321889

    A different coleslaw with an Asian flavor.

    Recipe #133427

    This is a light, refreshing salsa to serve with fish or chicken. It can stay good overnight one night, but that's about its limit. I rarely have to worry about leftovers, if there is any someone eats it as a salad.

    Recipe #92879

    A light Dessert. Recipe developed for RSC summer 2005.

    Recipe #131963

    I usually just make this into scrambled eggs rather than making an actual omelet and filling it. You can adjust the amounts of any of the ingredients up or down as you prefer. I use the really thin, long type of eggplant that is only about an inch in diameter. You can use any type of eggplant you like.

    Recipe #322870

    I had a craving for a very moist, chicken meatball one day. I love Asian flavors. This is the result. This has become one of our standard meals. We usually serve with a vegetable stir-fry and rice. Don't be scared off by the large amounts of garlic and ginger, it cooks into a mellow yet flavorful blend of seasonings.

    Recipe #110986

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