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    88 Recipes

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    This dish is served at my favorite Mexican restaurant in Sacramento, I tweaked the ingredients at home until I got it right. You will love this dish for its simplicity, and its complexity all in one. Serve it with sauteed fresh spinach and mashed potatoes. This is awesome, yet simple and not spicy. Feel free to kick it up a notch with some Habaneros, chipotles, or cayenne pepper.

    Recipe #103173

    6 Reviews |  By TJW

    This is another of the traditional recipes I learned while living in Dijon, France from my friend and neighbor, Denis. This is the original, untouched recipe from Burgundy. You and your guests will not be disappointed. Make with Turkey breasts too if you like, or any other fowl.

    Recipe #102962

    1 Reviews |  By TJW

    I learned this and many other Burgundy dishes while living in Dijon, France, the capital of Burgundy for two years. My friend and neighbor Denis is the one who passed this recipe on to me along with some others. Merci Denis! This recipe is super easy and will impress your friends. It is the original unaltered recipe. The sauce is meant to be a nice subtle addition to the steak, not overpowering it with spices and flavor. Feel free to add other spices as you see fit.

    Recipe #102762

    3 Reviews |  By TJW

    This is an old family favorite. It is easy, can be frozen for future use, and is ten times better than the store bought junk. Use this for my Cochinita Pibil recipe. http://www.recipezaar.com/229460

    Recipe #102398

    7 Reviews |  By TJW

    From one of mom's old 3x5 recipe cards. Perfect for the wet, windy fall time of the year. squash is baked in the oven with a mixture of butter, bacon, maple syrup and rosemary. Super easy, and a real family hit.

    Recipe #100675

    2 Reviews |  By TJW

    I learned this from a friend at work, Leo, whose wife made this fresh every week. This is for the true chile head. A good taste, you don't need a lot of this to set your tongue on fire.

    Recipe #100375

    2 Reviews |  By TJW

    This is a really simple, spicy, NO VELVEETA cheese fondue dish which can be altered easily to fit your preferences. Fresh ingredients take this to the next level. Serve with warm tortillas or crusty French Bread, pico de gallo, and plenty of beer. I use 4 Serranos instead of Jalapenos when I make this so it is hotter, you can use however many you want.

    Recipe #100157

    1 Reviews |  By TJW

    I Threw all these ingredients together when I was bored one day and man, do they really kick! Tone 'em down with less peppers if you can't stand the heat. They can be made ahead of time and frozen, and then popped into the oven for 15 minutes and then served with guacamole and sour cream. A good spicy salsa would also go well with these! Use frozen puff pastry dough to speed it up a bit. They are well worth the effort!

    Recipe #99362

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