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    You are in: Home / ElleFirebrand's Public Recipes
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    39 Recipes

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    A Bobby Flay recipe, published in Food & Wine magazine's January 2008 issue. I've eaten a burger at MESA Grill and it was one of the best. This recipe features a cabbage slaw topping.

    Recipe #280374

    This is a modification of another New Year's Day Chili recipe I found here on Recipezaar. It combines traditional chili flavors with black-eyed peas, bratwurst and ground pork to celebrate the New Year.

    Recipe #275678

    This a Greek take on the classic beef stuffed pepper. Lemon, cinnamon, fennel and oregano spice up traditional ground beef and onions, while healthy quinoa adds extra fiber. There seem to be a lot of steps, but this one goes together in about 20 minutes. It works great if you have pre-browned ground beef in your freezer.

    Recipe #259207

    This is a spicy and creamy sauce that whips up in a flash. This is a perfect way to use up pre-cooked sausage left over from your last barbecue.

    Recipe #256775

    These are a tasty change of pace from regular muffins. They are lower in fat than most muffins. From Betty Crocker's "New Choices" cookbook. Recipe can easily be doubled to make 12 muffins.

    Recipe #250377

    A lighter, slightly healthier version of the classic cookies. Modified from a Cooking Light recipe.

    Recipe #249410

    I made up this yummy salad by combining a few I found here on 'Zaar with my every day salad. This is a satisfying and healthy main dish salad. Very tasty with grilled baguette. Don't let the long list of ingredients scare you; it goes together in a flash.

    Recipe #247375

    A rich, chocolate cake for grown-ups, with a hint of tang from yummy Guinness.

    Recipe #230608

    Courtesy of Rachael Ray, this recipe from Foodnetwork.com uses classic Thai flavors. Here for safe keeping/nutritional assessment.

    Recipe #174340

    From Goya's "Taste of the Americas: Mexico" booklet, enchiladas (Mexico's comfort food) are made with an authentic green tomatillo sauce. Some changes were made for simplicity or variations.

    Recipe #168716

    From the Goya "Best of the Americas: Mexico" booklet, hearty meatballs covered in an authentic spicy Salsa Verde in this classic Centeral Mexican dish.

    Recipe #168714

    From Light & Tasty's August/September 2002 issue, spicy meat is sweetened up with mango sweetness.

    Recipe #168712

    From the February/March 2002 issue of Light & Tasty magazine. And a tiny dash of ground nutmeg as a mysterious "secret" ingredient. Try adding pre-cooked chicken or veggies (cooked asparagus, broccoli, roasted red peppers, cooked mushrooms) for something different. Also, maybe substitute some of the cottage cheese for cream cheese or sour cream. Whole wheat fettucine will also add slightly more fiber.

    Recipe #168710

    From Betty Crocker's 1958 "Dinner for Two" cookbook, chocolate cookies that seem a bit different than other chocolate cookie recipes I've tried. Update: The texture of these is much more like a cake than a cookie or a brownie. To make them more cooking like, I'd recommend using butter instead of shortening and full fat sour cream. Also I've updated to add an icing recipe which really makes these stand out.

    Recipe #168667

    Easy to whip up and relatively healthy.

    Recipe #160611

    I made this up on a cold Lenten winter with a few random things I had in my cupboard. Hope you enjoy it as much as I do. Serve with crusty bread.

    Recipe #160551

    From Foodnetwork.com, this recipe by Rachael Ray is billed as her answer to food therapy. I'm putting it here so I remember to make it soon.

    Recipe #158142

    Warm up with a yummy, creamy tomato soup. This recipe is quick and tasty and will beat out soup from a can any day. Perfect with grilled cheese sandwiches.

    Recipe #153002

    A quick, easy chicken recipe for days when you don't want to spend time in the kitchen. Even finicky people will eat it. Goes great with traditional potatoes or rice. As it bakes, the garlic and sugar will melt into a sweet glaze. Customize with your favorite herbs or spices. After many comments, I have reduced the temperature at which to cook the chicken. I have also added instructions to wrap your baking sheet or casserole dish in aluminum foil for easier clean-up.

    Recipe #5478

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