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    38 Recipes

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

    I watched Alton Brown make this recipe on one of his weekend marathon episodes. Even though I haven't made it yet, it looked delicious, so I'm posting it here for safe-keeping. I also read most of the 72 reviews posted on the Food network site, (4 out of 5 stars) and the biggest complaint was about the flounder turning 'mushy'. Many used other kinds of white fish with excellent results.

    Recipe #514816

    This is from a Betty Crocker cookbook. One of those 'check-out counter' small cookbooks that I purchased years ago. I've made it several times and love it, and it's a good way to use up leftover ham Cook time includes resting time..

    Recipe #514623

    After researching many pineapple casserole recipes on this site, I couldn't find exactly what I was looking for, so I created this one with inspiration from a somewhat similar recipe. I've made it twice now, and am happy with the current results.

    Recipe #510712

    I've finally found this recipe that I'd had for years but had lost during a move. It was a full page Campbells soup ad highlighting this recipe that I had torn out of a magazine. I'm posting it here for easy access and safe-keeping.

    Recipe #508090

    After scouring most of the well known food web sites for an 'easy' hot and sour soup, I found this one. It also got over 50 great reviews. I'm posting it here for safe-keeping. For the purists out there, this hot and sour soup may not be 'authentic', but 'french fries' aren't French either.

    Recipe #508017

    This recipe was e-mailed to me via the 'Mr Food' recipe site. I haven't made it yet, but wanted to post it here for safe-keeping.

    Recipe #507839

    This is so easy and IMHO yummy. I will also saute first a little onion and celery and then add to the mixed veggies.

    Recipe #506338

    I got this recipe off the internet, but haven't tried it yet. I liked the idea that it didn't call for buttermilk, which I never have on hand, but usually have sour cream. Wanted to post it here for easy access. Cooking time is refrigeration time. BTW, I realize that I could make homemade copycat buttermilk, but there's too much redundancy, with the milk and vinegar already in this recipe.

    Recipe #505683

    I got this recipe off the internet, but haven't tried it yet. I thought I'd put it here for safe-keeping and easy access. Prep and cooking time do not include refridgeration time, and is a guesstimate.

    Recipe #499230

    I haven't made this homemade version of poppyseed dressing yet, but wanted to post it here because of the ease of preparation and for safe-keeping. Cooking time is the time alotted for flavors to meld in the fridge.

    Recipe #494759

    What do you do with all of that celery in the crisper, that may go to waste? I found this recipe to use up some of that surplus, rather than have to toss it out.

    Recipe #489977

    What I particularly love about this salad, beside it's taste, is it's flexibility. With the exception of the olives, have to have those, the rest of the recipe can be followed as written, or a portion of a jar of pickled vegetables can be used, drained and coarsely chopped. Cooking time is the marinating time for the olive salad.

    Recipe #489694

    This recipe is courtesy of Campbell's web site. It's yummy and in my opinion can serve more than 10.

    Recipe #477655

    I always double the sauce ingredients and serve this over rice and really enjoy the Asian flavor. This can also be used as an appetizer.

    Recipe #477083

    My mantra has always been 'don't mess with a good steak by marinating it', but this marinade is really yummy. I've used it on several different cuts, from less expensive chuck, flank and even brisket, along with sirloin and NY strip. The servings are flexible, depending on size of steaks and portion size. It does make a lot of marinade.Cook time doesn't include marinating time, and depends on how you like your steaks, ie: rare, med. or well done, and how thick the steaks are, so it was just a guesstimate.

    Recipe #477080

    This is a recipe that was included as a side to the 'Scallops with Cauliflower and Potato Puree' recipe that I posted on this site. I've decided to post this seperately, as an independent side dish that could be part of any entree, to make a pretty / tasty presentation.

    Recipe #477006

    This recipe is from one of those little supermarket 'checkout cookbooks' , this particular one is from 'Taste of Home', it's easy and yummy. I'm posting it here for safe-keeping.

    Recipe #476955

    Here's another recipe from my Betty Crocker recipe file box that I got in the '70s. Some of the ingredients and techniques, on some of these old recipes seem a little antiquated today, but many can be updated for todays palate, and available ingredients. I'm writing this recipe exactly as written, but.you can adjust to personal taste. Also the original recipe says it serves 4, yet it calls for 6 legs with thighs attached? I'd say it serves 6.

    Recipe #476931

    I got this recipe from my very old Betty Crocker recipe file box. It was in the 'Outdoor Entertaining' section. I'm posting it exactly as written,per a request, but I don't know exactly what they mean by '1 envelope of meat marinade' which is critical to this recipe. There are numerous marinade recipes on this site,so if it were me, I'd look for one that would compliment / enhance the Mexican flavor, unless you can easily find the meat marinade envelope called for. Cook time does not include marinating time for the steak.

    Recipe #476924

    I heard about this recipe from my cousin who got it from her newspaper, originally from 'Cooking Light'. She made it and said it was delicious. I haven't made it yet because scallops are too pricey for my pocketbook right now. According to my cousin and the reviews I read, this is much easier to make than it looks. The picture of the recipe shows tarragon veggies as a side, that's the way the recipe read in her newspaper, and makes for a very pretty presentation. so I've also included that recipe here. This recipe did not specify fresh or dried tarragon. Since it only calls for 1 tsp, I assumed it would be dried, but then it says 'chopped' and one does not need to chop dried tarragon. If you don't have fresh tarragon, I'd start with just a pinch of dried and taste from there. I'm posting it here for safe-keeping.

    Recipe #476752

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