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    You are in: Home / DragonFly2's Public Recipes
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    11 Recipes

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    A cake so luscious it needs no frosting! Super-dense and moist. I've made this cake for years, posting it here for safekeeping....almost lost this gem recently, but luckily a friend had a copy I'd given her about 20 years ago!

    Recipe #377817

    These taste alot like Chik Fil A nuggets, but without the use of a pressure cooker. The peanut oil is essential....it helps with the flavor. Also, "Chicken base", if you don't know, can be found near the soups and boullions. I use one called "Better than Boullion". Base is essentially a very condensed broth...it's VERY salty, so don't add salt to this recipe when you pepper the chicken!

    Recipe #322999

    I've been making this for years, and even my picky eaters like this one! Broccoli on the bottom, then a creamy chicken layer, then topped with melted cheese and crushed Ritz crackers...pure comfort food. An easy one-dish meal on a busy night, and a great way to use leftover chicken or turkey. Travels well to potluck dinners, too. You could use cream of mushroom instead of cream of chicken soup. Let me know if you enjoy!

    Recipe #153156

    This is not authentic General Tso's Chicken, but it's a recipe I developed and it tastes quite similar. It's easy and requires no "odd" ingredients. You can either batter your chicken before adding to the sauce or just stir-fry your plain chicken, it's up to you. This makes plenty of sauce- I don't like dry General Tso's. After reading several reviews, I would just like to add that I must use VERY mild hot sauce, because I am definitely NOT someone who likes super-hot stuff and several have complained that it's too hot. I would have to say that it probably varies according to your brand of hot sauce, so be warned! :-)

    Recipe #148303

    These are adapted from an old recipe...you could roll them in coconut instead of nuts like Grandma did, but my hubby hates coconut so I changed it to pecans for us! Prep time doesn't include pre-mashing the potatoes since I do that a day ahead.

    Recipe #145834

    Chili enthusiasts would hate this recipe! But people who don't usually like chili will eat it, and it's the only chili my kids will eat. No chunks of tomato, onions, or peppers- that's why. It's not thick at all, and should be served with shredded cheese and frito chips, plus a dollop of sour cream. Make sure the beans are labeled "Chili Hot Beans"....no, they're really not hot!

    Recipe #141180

    This fruit salad is awesome- I adapted it from an old recipe given to me years ago. People often won't try it at first because they think it's made with tapioca, but it's actually made with acini de pepe, a tiny little pasta ball. Once they try it, it disappears... My sister-in-law claims to be able to lose a couple of pounds by eating this for lunch for a week!

    Recipe #117078

    This is different than most piccata's because of the tarragon- it really compliments the lemon well. Also, more sauce with this than most, so you have enough to flavor the rice or noodles you might want to serve this over. Pretty and aromatic- good enough for company!

    Recipe #105597

    Don't let the simple ingredients fool you! Everyone absolutely loves this creamy and simple dessert, and although I've never "messed with perfection", I'm sure you could try other flavors of ice cream/pudding mix and come up with your very own version of this. Try it my way first, though, and see what you think....( Cook time is actually time in refridgerator)

    Recipe #104690

    Made this up one day....and my family just loved it! Have taken it to church potlucks and I get requests for it over and over. Don't add tortellini too early or it will "explode".

    Recipe #104178

    This is my own version of a recipe I came across years ago. Everytime I make it, people go crazy for it. The reason it is better than any other cobbler out there is this: I doubled the crust part, leaving the original amount of fruit. People eat cobbler mainly for the crust! You can use other fruits, too. Best served hot or at least warm, with vanilla ice cream. Awesome!!

    Recipe #103692


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