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    44 Recipes

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    The first time I had bruschetta was complimentary at a local Italian restaurant where all the food was cooked to order by the very creative chef named Lynne. I have tried to replicate that delicious bruschetta that we had that day, and I do get many compliments.

    Recipe #515992

    A friend made these, and I asked her for the recipe. She had found it on Pinterest. I made some adjustments when I made them. They technically are not braised since they are not seared in the beginning, I think I might try that next time, but this is written the way that she and I made them. They are definitely a labor of love. Whenever I make ribs, I am reminded why they are $15-$25 dollars a plate in the restaurant!

    Recipe #515305

    I had this chicken at an Arizona hotel luncheon, and I loved it so much, I decided to try to re-create it at home.

    Recipe #512194 is full of recipes like this, but this one is different. It started out as your very basic hamburger and pasta recipe I received from my MIL, but I have made some major tweaks in it to make it more in line with today's ingredients and tastes.

    Recipe #507946

    I made up this salad based on salads of the same type you get in restaurants. I sometimes add hard-boiled egg if I have time or in the mood. My favorite is to add chicken that has been grilled with bbq sauce, then it's a meal.

    Recipe #479062

    Yummy - I serve it with pita bread. You could use it as a sandwich filling.

    Recipe #474867

    I make this recipe all the time for a lighter version of Italian sausage and peppers.

    Recipe #472963

    Based on a similar recipe here on, but with all the ingredients included in the recipe so you can see the true nutrition. I also lightened up using skim milk and 2% cheese, etc.

    Recipe #471199

    I got the inspiration for this recipe from another recipe here, but I ended up changing so many things, it turned into a different dish. My kids loved this.

    Recipe #469573

    This is based on a recipe that uses pork sausage, I tried to lighten it up without reducing flavor.

    Recipe #466511

    Apple pie nachos baked instead of fried and with no-fat topping - still really yummy, but with all of the flavor!

    Recipe #466380

    Ok, I know that this recipe uses Cajun seasonings, not fajita seasonings, but I'm sure you could substitute if you want - I find them very similar anyway. This recipe was inspired by the very popular Creamy Cajun Chicken Pasta recipe #39087. Every time I made it, I tweaked it more and more until it really is a different recipe now. I hope you enjoy it.

    Recipe #462759

    This recipe is based on the steamed mussels that you get at Hurricane's restaurant in Kennebunkport, ME. Although this is good and comes close, nothing compares to eating them at Hurricane's with their warm crusty bread to soak up the broth. However, if you can't get to Maine, this is the next best thing . . .

    Recipe #455278

    I heard this recipe described on the Daily Dish by Annie Copps, senior food editor at Yankee Magazine. It sounded so good, I had to try it. It's become one of our favorite salads.

    Recipe #449704

    This recipe is so simple and so good. From heating your oven to warm banana bread it will take you about 1 1/4 hour. By the time your oven is pre-heated, you will have the batter made. It comes out flawlessly every time. From the almost 2k recipes for banana bread here on, there is not one like this one - I swear I searched, eliminated ingredients that were not in my recipe, and narrowed it down to 3, and none were this recipe. Recipe originally from Wesson Cookbook.

    Recipe #447563

    I searched the site, but even though there are 250+ crab cake recipes, I could not find one like this one. I got this recipe from the Stonewall Kitchen demo kitchen. I have made it once, and it is very simple, easy, and very tasty. Definitely make the mixture ahead and refrigerate - they stay together much better and cook up easier. Prep time includes refrigeration time. They served them with a remoulade sauce, but I served them with Stonewall Kitchen's Mango Habanero Aioli (Recipe #445347) - Yum!

    Recipe #445348

    Stonewall Kitchen's aioli is served in their York Store Cafe with sweet potato fries. This has quickly become one of my favorite snacks here at Stonewall Kitchen. I find myself craving them while at work with just a glance at a Country Ketchup jar or Mango Hot Sauce bottle. The sweet & salty taste of the potatoes is even better with a kick of spice from this aioli ... as if you needed another reason to love sweet potato fries!

    Recipe #445347

    I was looking for the same flavor you get when you buy the steak tips already marinated. This is it. I love that it's made from ingredients that I always have on hand. Notes: I doubled this for approximately 2.5lbs of steak tips, and it was a perfect amount. I also used an additional clove of garlic. Cooking time is minimum marinating time.

    Recipe #437615

    I saw this at the Rose Cove restaurant in Ogunquit, ME, and I thought I would try to duplicate. However, the description of the RC version just says "and our special home-made dressing" so I am improvising with the dressing. It just sounded good to me! Cooking time is chilling time.

    Recipe #434119

    My friend's mother served this to me with steamed salmon filets. What a heavenly combination. I have made this with ground ginger, and it's still good. I don't think I've ever used this as a salad dressing! Just as a sauce. I love the cilantro - don't skimp on that.

    Recipe #433666

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