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    17 Recipes

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    This is the same basic recipe my mom has always made. A lot of the measurements are guesses and should be added to taste. You can also add peppers, pickles, celery, etc. I made this in a small batch today, since it's just me. It's a good amount for one or two people to eat a few times. But it's easy enough to double or triple get the idea. I love this because it's what I grew up on and I am not a celery fan and also find most commercial potato salad to be too bland or too sweet.

    Recipe #151454

    Here is a great holiday side dish! Of course it can be made and enjoyed any time. My mom makes this. I prefer to mash the potatoes somewhat coursely or lumpy rather than as smoothly as typical mashed potatoes.

    Recipe #148142

    2 Reviews |  By JMS0173

    This is Alton Brown's recipe with a few small tweaks. It is SOOOO much better than a boxed mix and almost as quick. I have made it with 1% milk instead of evaporated. I have also made it with all extra sharp cheddar for a bold taste and a thick, almost custardy, texture. You can find the original recipe at

    Recipe #147509

    I made this one night and it was very good. My girlfriend is a low-carber and so she ate it out of a bowl, but she loved it! Measurements are estimates.

    Recipe #140039

    1 Reviews |  By JMS0173

    I made one of these tonight and it was good. If you have Thomas' Toasting Bread in your supermarket, check this one out. If not, use the bread of your choice.

    Recipe #134499

    8 Reviews |  By JMS0173

    These are quick and fairly healthy if made with low fat ingredients, add some rice if you want to stretch them farther or just go with basic bean and cheese.

    Recipe #85179

    This is great. The zestier and greasier the better, because potatoes soak up spice and fat like a sponge.

    Recipe #46199

    2 Reviews |  By JMS0173

    This has a good, indulgent flavor but not much fat. Of course, you could change that...

    Recipe #46198

    This is perfect after a night of drinking. You could substitute lower fat ingredients, but it's much more fun this way!

    Recipe #46195

    2 Reviews |  By JMS0173

    I used to make this in college. It's artery-hardening, but very good. It's similar to cheeseburger macaroni hamburger helper, but much tastier and not much more work.

    Recipe #46189

    This is about the best garlic bread I have ever had. Garlic wusses, proceed with caution!

    Recipe #46183

    Guacamole is one of my favorite Mexican foods. This recipe calls for slightly more garlic and hot pepper than most I have found. I love the rich, soft buttery flavor and texture of ripe avocados underscored with the pungency of garlic and heat of jalapeno, but if you want to reduce or omit these ingredients, by all means, do. Cilantro would also lend itself well to this recipe, if you like it. It tastes like soap to me. :) You can also omit some of the flavor blending time, if you must. I look for the smaller, thin-skinned, bumpy, almost black avocados. Forget about finding ripe ones in the supermarket; buy in advance and let them ripen at home. When they feel very soft and almost fragile to the touch, they are perfect. I suggest blanching the tomatoes and peeling them to soften their texture just slightly, but this is an optional step. Guacamole is a great addition to any Mexican appetizer or entree. It's also a wonderful dip for veggies and chips, a spread for sandwiches, or an addition to salads. Avocados are very fatty (something they share with a lot of great tasting things), but they are very high in the so-called "good" monounsaturated fats.

    Recipe #46178

    I adapted this from the Jalapeno Cornbread in Ann Hodgman's Beat This Cookbook (which is a MUST BUY!) The low fat suggestions are mine; I also doubled the cheese and added the onions, scallions, garlic, and hot sauce. The orinal recipe calls for canned jalapenos only, but I like to use fresh and add some extra color with serranos. Also, the original recipe calls for a 9X13 pan, but I found that it was too flat, hence the smaller pan and longer cooking time. I haven't tried it yet, but some crumbled cooked bacon or real bacon bits would taste really good.

    Recipe #46176

    3 Reviews |  By JMS0173

    I came up with this on a night when I had nothing in the kitchen. I was trying to follow a low fat vegetarian diet at the time, and this actually was very satisfying. I couldn't call them barbecue beans, because...well, because they're not! It's very easy, quick and nutritious, almost like chili, but not quite. All measurements given are estimations.

    Recipe #46173

    4 Reviews |  By JMS0173

    This recipe was passed down from my grandfather to my mother (and I assume someone passed it on to him.) While the grating and frying can be somewhat labor intensive, the results are great. Just make sure to get the oil to the right temperature. My mom can do this like a pro, but I have to admit I am still learning. ;) She also used to occasionally experiment with various additive

    Recipe #14244

    4 Reviews |  By JMS0173

    This is a recipe I made up during my obsession with buffalo wings. It is not the traditional buffalo sauce recipe, but does incorporate the hot sauce and butter as main ingredients. I must admit that the proportions are mere guidelines, as I make it by tasting and adjusting frequently. It is VERY HOT, but has a nice depth of flavor and pungency. The sauce is slightly chunky, owing

    Recipe #12573

    A recipe from my college days, adapted from a friend. It's very quick and made with inexpensive ingredients that most people will have on hand. This will make a filling, nutritious, low-fat dinner for 2 people if served with a green salad. If you have leftovers, an easy way to save them is to mix the beans and rice together before refrigerating. This mixture is awesome spread and

    Recipe #12569

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