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    41 Recipes

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    Large Shrimp dredge in season flour before frying, it adds an extra dimension of crispiness and flavor. Restaurant inspired recipe " Bang Bang Shrimp". Crispy fried shrimp toss in spicy sauce and served as a wonderful appetizer. Recipe found on www.justapinch.com. While a lovely appetizer, I prefer to serve as a main dish with fried noodles.

    Recipe #509347

    Of all the Tom Yum Goong recipes I've seen and tried, this is by far my favorite. Reminiscent of the first time we had it at Pearl of the Orient in Rocky River, OH. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

    Recipe #509324

    Duplicated here from another website for easy access. These stir-fried noodles are made with a flavorful stir-fry sauce composed of lime juice, soy sauce, white pepper, and chili. This dish can be made vegetarian/vegan, or get creative and add your own choice of protein source (chicken, tofu, and shrimp are all delicious options). Note that although most Thai noodle dishes are made with rice noodles, there are also various Chinese-inspired Thai noodle dishes made with wheat or egg noodles, as in this recipe.

    Recipe #508949

    Of all the versions of this soup I've come across, this is the one we prefer. Note that I substituted basil for the cilantro in the original recipe as we're not fans of cilantro.

    Recipe #508524

    From "The Chew." Posting here for safekeeing with the rest of my favorites! Haven't tried it yet, but will update my post when we have.

    Recipe #490861

    BF found on www.cookingchanneltv.com and we modified slightly to our taste. The gravy in this recipe is dark, quite complex and very rich. Instead of baking in a large baking pan, you can divide into individual serving sized oven-proof baking dishes. Feel free to make it your own! For instance, instead of fresh carrots and green beans, you can use frozen mixed vegetables. See note at end of directions to use leftover roast beef.

    Recipe #472162

    From Mom, and one of her best meals. She got the recipe from a friend at a potlock who found it in a newspaper article. She liked to serve this dish with steamed green beans or a salad and caraway puffs.

    Recipe #469732

    From a recipe card at the grocery store. This is very similar to Normandy Pork, but much more convenient and quick to prepare.

    Recipe #467664

    I have no clue where I found the basic dressing for this salad, but I'm sure it's somewhere on the internet. This recipe is very versatile - just add the ingredients you like and leave out the ones you don't. It can be a side dish, a main dish, or makes an impressive offering at picnics or pot lucks. This is one recipe you can truly make your own.

    Recipe #462080

    I had this breakfast cocktail at The Beachland, and I loved it. This is my adaption since I know the ingredients but don't know what measurements they use. To make ginger-infused vodka, shave some fresh ginger and add to bottle of premium vodka (smallest bottle you can get, unless you plan on using a lot of ginger-infused vodka!); place in refrigerator overnight. I do NOT recommend pulverizing the ginger in a blender! Preparation time does not include infusing the vodka.

    Recipe #406543

    An adaption from a recipe found on AllRecipes.com. This has become our favorite ham recipe when using the oven (we also smoke ham outside on the grill). We make the recipe as stated, even for our small family, because of all the wonderful leftover ham recipes on RecipeZaar! My family does not eat the pineapple (except me), so I end up putting the leftover fruit in jello or mixing with cottage cheese for a snack.

    Recipe #406361

    My Mom made a taco pie very similar to this one. I make mine with a bit more spice and added the chips. I serve with a salad made of standard "taco fixin's" (shredded lettuce, chopped tomatoes, black olives, sour cream, picante sauce, etc).

    Recipe #284683

    2 Reviews |  By Spankie

    An authenic Szechwan recipe. Clearly not Chinese haute cuisine, this recipe is reminiscent of earthier peasant food. Will serve four as a main dish or many more on a buffet as a side dish. One of the best things about this dish is the ease to eat with chopsticks. A real learners food! There is a lot of set up and preparation work, but the dish itself cooks up very quickly. You will save a lot of time if you use pre-minced garlic and ginger.

    Recipe #229018

    1 Reviews |  By Spankie

    from Weight Watchers Family Favorite Recipes cookbook, sadly no longer in print.

    Recipe #228970

    Recipe courtesy of Emeril Lagasse

    Recipe #212584

    Recipe #212581

    A recipe from the Melting Pot. Yummy!

    Recipe #212568

    I served this oh-so-garlicky and wonderful sauce over portabello ravioli with a salad, garlic bread and a lovely Pinot Gris. What a treat! Turned frozen prepared pasta into a simple, yet gourmet meal. Next time, I think I will add steamed broccoli to the pasta bowls before adding the sauce.

    Recipe #212367

    3 Reviews |  By Spankie

    This recipe is from "FiftyFive Restaurant Group - Their Chefs and Recipes" cookbook back in the 80's - a small chain of casual upscale eateries in and around Columbus, Ohio. Most the the ten locations have now closed, unfortunately. This cake is rich, decadent, sure to impress, and well worth the inch it's going to add to the waistline!

    Recipe #204393

    This side dish is absolutely delightful when served with grilled fish or chicken breast and a nice little rice pilaf. In other words, it adds a little zip to an otherwise very healthy, low calorie but bland menu.

    Recipe #201998

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