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    9 Recipes

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    This recipe will be one of my week 4, 2012 new menu item. The sauce is based on a Cooks Illustrated marinara, and the chicken is a re-tooling of an Everyday Light Meals (2006) recipe, "Tasty Italian Chicken"

    Recipe #473237

    Adapted from The Biggest Loser Family Cookbook p 154. Submitted as my week 3, 2012 new recipe. We made this recipe January 19th and my family gave it 1 out of 5 stars. Read my full review at…-new-food-fail

    Recipe #472614

    This is an old family recipe and very versatile. I'm not sure I'd consider it healthy in a broiled-salmon-and-steamed-broccoli way, but it's one of those wholesome cookies with lots of real (not processed) stuff going on. It's also very versatile - you can substitute fruit and nuts for the chocolate chips and M&Ms. I remember the M&Ms clearly, but am pretty sure there were raisins and maybe butterscotch chips in the ones mom made. You will need a big bowl to make the dough. I like to bake 2 dozen and then freeze the rest of the dough after dishing the individual dough balls onto a cookie sheet. Package the frozen cookie balls in gallon freezer bags and bake the dough balls from frozen - as many or as few as you like, as often as you like until the dough is gone. Enjoy!

    Recipe #471421

    A variation on Alton Brown's highly-regarded Shepherd's Pie recipe, substituting ground beef for lamb. You will find the original recipe here: This is my to-try selection for the week of January 2, 2012.

    Recipe #471385

    This is the granola recipe we used at my restaurant. It was a huge hit and very versatile - by changing the combinations of fruits and nuts we could have two or three variations on the same recipe on display at once. The yield is substantial so plan in advance for storage!

    Recipe #471350

    My go-to egg noodle recipe. They're so much better and cheaper than the frozen "homestyle" egg noodles from the grocery store. Divide into 12 oz bags and freeze for grocery-store convenience in from your own hands.

    Recipe #471349

    A quick, versatile, and light-tasting sauce best served over a substantial pasta shape (rotini or penne). Stockpile bagged IQF shrimp when they go on sale so you can add this meal to your regular menu rotation - beat "recipe fatigue" by adding sauce variations such as crumbled bacon and wilted spinach (for a Florentine shrimp), vodka and red pepper flakes, or shredded smoked Gouda and peas.

    Recipe #454197

    In spite of normally lacking any perceptible quantity of the star ingredient, Crab Rangoon are a family favorite whenever we go to an Asian restaurant. We made this recipe on a recent "homemade Chinese" dinner night and I decided to showcase the purported main ingredient...until all we could find at the grocery store was Krab... I think you'll agree that the flavor of the considerable addition of Krab is worth the effort of making these at home. Real crab would have been a blissful extravagance. Unless you are feeding an army, you will have enough prepared Rangoon to freeze some for later use.

    Recipe #453512

    Yeah, I know "gaijin" is Japanese and this recipe is an American version of Chinese food. Irony intended. I like this recipe because it is fresh and flavorful and the ingredients are readily available at almost any grocery store. The keys to success here are high heat, a short cooking time (which you ensure by slicing the steak thin-thin-thin!), and having a receiving dish ready to take the sauted vegetables when they are JUST cooked so they stay crisp and don't get mushy. Most recipes for beef and broccoli include ginger. I like ginger when I like ginger, but don't particularly care for it in this meal. If you're a fan of it in your beef and broccoli, I'd recommend a teaspoon of ground or 1/2 teaspoon fresh added with the garlic during the initial saute. Other additions might include sliced carrots, snow peas, water chestnuts, or bean sprouts. Serve with hot plain or fried rice, and enjoy!

    Recipe #453511

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