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    101 Recipes

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    7 Reviews |  By Malriah

    In response to a request for cast-iron recipes. This recipe is the whole reason I bought my first cast-iron skillet. Now I am just waiting for the skillet to be seasoned well enough to make this! Cook time includes saute time for the corn.

    Recipe #52517

    5 Reviews |  By Malriah

    A lighter, more diet friendly version of an old favorite. For submission to the Ready, Set, Cook #3 contest.

    Recipe #52512

    My variation of a "Build your Own Pasta Dish" concoction that I made up at the Macaroni Grill. Mine tastes better!!

    Recipe #52282

    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

    1 Reviews |  By Malriah

    A hearty soup to chase away the chill in your bones this winter. You don't have to use the Low fat, less sodium chicken broth. You can use the full fat version too but I am trying to eat a little healthier this year! From Cooking Light Magazine

    Recipe #51374

    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

    3 Reviews |  By Malriah

    A more sophisticated hot chocolate from Cooking Light Magazine. You can still indulge yourself and stick to the New Years resolution of eating lighter! Since you use low fat milk, you can even top with a tiny bit of whipped cream!

    Recipe #51365

    7 Reviews |  By Malriah

    A different way to add some kick to those Bloody Marys. Don't forget to garnish with a celery stalk or pickled asparagus! Cook time includes chill time.

    Recipe #50797

    Southern New Years Day tradition. Everyone has their own recipe. This is mine. The prep time includes soaking the peas overnight and the cook time could vary depending on where you live. I have also just thrown everything in a crockpot and let it cook for 8 hours. You can eat it any time, not just for New Year's. It freezes well for once a month cooking.

    Recipe #50648

    3 Reviews |  By Malriah

    Spicy, cheesy dipping sauce that I threw together to have with Barbara Mooers' Cajun Fireballs (recipe#26684)

    Recipe #48661

    9 Reviews |  By Malriah

    I ran across this recipe in the December edition of Better Homes and Gardens. I was in my dentists office and the recipe sounded soooo yummy that I actually tore the page out! (shhhhh don't tell anyone)

    Recipe #47776

    2 Reviews |  By Malriah

    Need dinner in a flash? Find the chicken in the herb garden!

    Recipe #47709

    I have had several people ask me for an authentic chicken gumbo recipe. This is my attempt at a recipe. I didn't realize it until I sat down the try to type this, I don't know HOW I make gumbo!Gumbo isn't about recipes. I never saw my Maw Maw's recipe because she didn't have one. Gumbo is cooked with instinct and heart. Gumbo is a dish you are taught not something you can make by reading a recipe. My gumbo won't taste like yours and yours won't taste like mine, altough mine tastes pretty similar to Maw Maw's but that is probably because she taught me how to make it when I was about 8. If you have the ability to cook with pinches, dabs and shakes, if you can season, then taste, then season a little more until it tastes right to you, then you can make gumbo using this "recipe". If you can't, you might want to find someone to show you how.

    Recipe #47656

    A roux is the base of numerous Cajun and creole dishes. In Louisiana, natives have a joke about how long it takes to make the roux for certain dishes. Etouffee is usually a 1 beer roux while a full fledged gumbo is a 2 to 3 beer roux. Obviously meaning how long it takes to DRINK the beer. The cook time will vary depending on how dark you want your gravy. NOTE: The measurements I used are normally what I make for a Sunday pot of gumbo, southern style. That means it makes a lot! You may want to only use half for normal people!

    Recipe #47651

    1 Reviews |  By Malriah

    Spicy doesn't always mean hot!

    Recipe #47122

    5 Reviews |  By Malriah

    Easy crock pot recipe that makes tender, savory chunks of beef. Recipe was included in a book that came with my crock pot. You could probably add mushrooms too. The cook time is a guess-timation. The directions actually state to cook on "auto-shift" for 6-7 hours but not all crocks have the "auto-shift" option.

    Recipe #47109

    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

    2 Reviews |  By Malriah

    The not-so-distant-cousin of the traditional Pecan Pie.

    Recipe #46724

    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

    Southern decadence at it finest! These are enough to make a New Orleans native like me homesick. Cook time includes cooling time. Recipe from Foodtv.com (but its almost as good as MawMaw's recipe)

    Recipe #45753

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