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    287 Recipes

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    A healthier rendition of the popular Indian dish, that doesn't use gobs of butter and tons of heavy cream. Adapted from Eat, Shrink & Be Merry!

    Recipe #243805

    You wouldn't expect to find salmon in a stir-fry. But when you're tired of the same old chicken or shrimp, try this high-protein, heart-healthy entree from Oxygen Magazine. The salmon really soaks up a nice orange flavor; pineapple or another juice might be tasty too!

    Recipe #234516

    Mmmm! Is this good! It tastes very gourmet without much work. I got this in an e-mail recipe exchange (similar to a chain letter) where each person shares one of their all-time recipes! Jenny who sent this to me said she adapted it from a recipe in Cottage Living Magazine.

    Recipe #193399

    Posted for the Canada stop on the Summer 2008 Zaar World Tour. From Group Recipes.

    Recipe #310564

    People always ask why my rice comes out perfectly, even though I don't use a rice cooker. Siu Siu Korzilius, my Chinese cooking teacher, taught me that the secret to flaky rice is in the washing. Rice must always be washed before it's cooked to remove the excess starch which keeps it from being sticky. For brown rice, follow these same instructions but add more water (to several inches over the rice) and cook three times as long.

    Recipe #243665

    France meets French Polynesia! Exotic coconut, banana and cinnamon island flavors complement the rich creamy, buttery, orange staples of the French countryside. This is an easy breakfast or brunch meal since it's all made the day before (the 12 hours passive cooking time is when it sits in the refrigerator overnight). Serve it directly from the baking dish...no syrup or butter needed!

    Recipe #211589

    Simply the best! My Mom made these when I was little.

    Recipe #213358

    Mmmm...serve with crusty rolls to soak up the juices! This quick version of Puerto Rican Stew from Eating Well Magazine uses tilapia or any white flaky fish. The traditional dish uses bacalao, or salted dried codfish.

    Recipe #251196

    Low in fat and high in fiber! We added some diced ham leftover from Easter but even without it this has lots of protein and is quite filling for 2-3 people. Originally from Light & Tasty.

    Recipe #222816

    I was surprised to see this traditional Southern drink wasn't already posted here, except alcoholic and low sugar versions. These refreshing drinks are popular at the Arnold Palmer Invitational Golf Tournament.

    Recipe #292452

    Need a quick chocolate pick-me-up? Don't drown yourself in chocolate sorrows and blow the bank in fat grams. A small piece of this will satisfy your craving but you'll keep your slim figure...your best revenge! Your favorite nuts on top are optional!

    Recipe #213712

    A recipe from nutritionist Tara Gidus.

    Recipe #283357

    Xoriátiki Saláta means "Greek Village Salad" and makes a great side salad - or add some crusty bread and make it a light meal all by itself. From Simply Delicious Greek Cooking.

    Recipe #251167

    Inspired by my favorite appetizer at the Chili's restaurant chain but these are baked,not fried. Two full egg rolls per person makes a nice dinner for T.V. night. For a dinner party you can also cut them in thick slices sushi-style. These can be frozen before they're cooked or afterwards.

    Recipe #283090

    Adapted from Linda Larsen. If you want breakfast done more quickly, you can also bake this in the oven (read reviews for more specifics).

    Recipe #310392

    Cheese and fruit plates-uh, so 20th century. Impress your guests to this berry-bursting, cheese-oozing taste sensation on your favorite crust or flatbread. Or, surprise your honey with a bottle (or two!) of good wine, romantic movie, candles and this pizza and see what happens. Add grilled chicken or thinly sliced prosciutto and it's filling enough that you won't have to go out for dinner.

    Recipe #317855

    From Eating Well magazine, this can be served as a side dish with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch. A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for this hash, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking. Fresh, partially cooked, shredded potatoes for hash browns can be found in the refrigerated produce section and sometimes in the dairy section of most supermarkets. Alternatively, boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.

    Recipe #288482

    Soaking overnight makes this the best oatmeal you've ever had! Created for the Ready Set Cook! Contest #10, the ingredients have been updated based on the reviewers' suggestions that it was too sweet, but feel free to increase the sugar and syrup to 1/2 cup each if you prefer a cake-like sweetness. This saves wonderfully in the refrigerator and can be cut in "oatmeal-to-go" pieces after chilling.

    Recipe #243425

    This "dinner in a bowl" is good for you and your pocketbook. Two colors of cabbage entice your eyes, and fill you up — one chicken breast feeds the whole family!

    Recipe #336758

    This unique creation adapted from Je Mange la Ville is easy and impressive. It's tempting to overstuff the chicken but it may spill out into the sauce. The cooking time will depend on the thickness of your chicken.

    Recipe #272252

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