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    You are in: Home / Malriah's Public Recipes
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    101 Recipes

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

    I love Mirj's Funky Chicken with Sesame Noodles. I decided to use the noodles as my inspiration for this recipe. It's really similar but totally different. We liked it and I hope others will too! Cook time is the time it takes to make the pasta. *UPDATE* Since posting this, I tried adding about 1/2 teaspoon of red pepper flakes and it turned out wonderfully so I decided to add it as a suggestion.

    Recipe #90921

    C'mon, admit it! At some time in your life, you have eaten "Hamburger Helper." I know that it was a staple in our house when I was a kid. The little talking glove is comforting in a twisted kind of way. :o) Anyway, this recipe looks like Hamburger Helper, but tastes much better. Sure there are recipes out there that are probably better for you or tastier but when you are trying to eat quickly AND on a budget, this recipe is a MUST.

    Recipe #72449

    9 Reviews |  By Malriah

    A delicious spring-time soup to help chase away the winter doldrums.

    Recipe #54516

    2 Reviews |  By Malriah

    A New Orleans original! True comfort food for any Cajun. I dug this recipe up for *Denise*. I'm not sure where it came from but I think it is my sister's.

    Recipe #70692

    5 Reviews |  By Malriah

    I found this recipe in a Betty Crocker computer cookbook. So good ol' Betty gets kudos for this DELICIOUS side dish. The boyfriend loves it so much he asked me to cook it when his father and step-mother were in town. (I think he was trying to impress them with my cooking abilities because he had me make my Stuffed Summer Squash also, which I have yet to post here on 'Zaar, but its coming). Anyway, the water chestnuts add an awesome crunch and they go very well with the lemon. we like it spicy, so watch the pepper sauce. Enjoy!

    Recipe #29507

    5 Reviews |  By Malriah

    Hold the mayo, please! :o) Original recipe created by Chef John Folse.

    Recipe #53927

    6 Reviews |  By Malriah

    Elegant appetizer or snack. So very easy to make, just mix and bake! Also makes a yummy dip instead of a spread. From Cooking Light Magazine so it is keeping with my New Years resolution to eat healthier! (2 bread slices with 2 tablespoons spread = 1 portion)

    Recipe #51373

    4 Reviews |  By Malriah

    Refreshing, easy and delicious!

    Recipe #42756

    4 Reviews |  By Malriah

    Due to some health issues, we have been limiting our intake of meat recently. This was a dinner that I threw together last night. Its very light but also very filling. (If food can be both at the same time...) It is 10 times better than bruschetta that you find in any restaurant but you have got to use fresh ingredients! The serving sizes will change dramatically depending on how you are serving it. If it is an appetizer, it will serve more people. Since we had it as a dinner, it served closer to 4.

    Recipe #85187

    3 Reviews |  By Malriah

    Posted in response to a request on the message boards for a Cooking Light Magazine Blueberry dessert recipe.

    Recipe #71098

    Southern Christmas treat! As hard as it may be to not eat them immediately, the balls get better after they sit for a day or two.

    Recipe #46726

    1 Reviews |  By Malriah

    Want something a little different as a side dish?

    Recipe #93918

    7 Reviews |  By Malriah

    A new, more exciting way to eat "baby cabbages". It helps that it is also lower in fat and has less sodium. Might as well make them TOTALLY good for you! From Cooking Light Magazine. (I really am trying to keep my New Years resolution!)

    Recipe #51377

    5 Reviews |  By Malriah

    One weekend, Dan and I went to Buena Vista,CO to visit his Aunt Fran and Uncle Dennis. I woke up Sunday morning with and urge to cook, as I had been kicking around an idea for a day or two. Aunt Fran and I hit the grocery store for ingredients and soon I was mixing this up. Mind you, the english muffins have been substituted for the english muffin bread that I was able to buy in Buena Vista but not able to find anywhere else. Using the bread, I only used 8 pieces. The finished product was so pretty, all brown and puffy. Altitude is a major factor in Buena Vista since it is right smack in the middle of the Rocky Mountains. Hence the 30 minutes to an hour cooking time since I am not sure how long it would take where you live. I did make it once in Kansas City (from memory), at the request of Dan, for his father and step-mother. I actually used wheat bread that time and it was rather good. Anyway, back to the story at hand. Fran and Dennis really enjoyed it and asked my to write down my recipe, which I did. I failed to get a copy for myself, which is why I made it from memory in KC but it just wasn't the same. Finally, I sheepishly asked Fran how I had made the French Toast that day and she gave me the recipe. She also told me how they had been making it all the time and sharing the recipe with their friends. Apparently, it was a hit in the small town of Buena Vista. I decided that I would name the recipe after the pretty little town and after the wonderful people who made it such a success there!

    Recipe #70856

    5 Reviews |  By Malriah

    YUMMY YUMMY YUMMY! I will absolutely GORGE myself on these. Which is why the servings are for 3 but there are only 2 of us.

    Recipe #30092

    1 Reviews |  By Malriah

    Another of my "dig around in the cabinets and make dinner from what I have on hand because I am too lazy to go to the grocery store" meals. Dan liked it so I am posting it here in case I ever want to make it again!

    Recipe #83404

    1 Reviews |  By Malriah

    It was time to clean out the icebox before things started to go bad. I started chopping all of the veggies and adding whatever I ran across. This is the end result. My boyfriend really liked it and told me "Hurry up and go post it so you don't forget what you did! I want this again!" The bad part is I didn't really measure anything so I had to sort of guess how much went in the pan. What is really cool about this is you can add whatever you want or leave out what you don't. Leave out the chicken and it's a vegetarian treat!

    Recipe #46013

    2 Reviews |  By Malriah

    A decadant single serving desert. The contrasting white sauce on chocolate cake makes for a very pretty presentation. I have had this dessert at Commander's Palace and it is divine!

    Recipe #54177

    A great variation for those "mini chickens" From Latin Flavors on the Grill by Douglas Rodriquez. Prep time includes marinating time

    Recipe #54165

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