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    8 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I came up with this when I was at a loss as to what to make for dinner the other night...and I wanted to use up the homemade basil pesto I had in the freezer from last sumer.

    Recipe #310750

    These are time consuming but worth every minute of it. They're fall off the bone tender and the flavor is out of this world. It's my most requested dish when we have company.

    Recipe #303523

    This is a very simple yet elegant dinner when served with some steamed broccoli, small wedges of baked squash, a tossed salad and french bread. the sauce keeps for a few days and is great on other seafood, or just eaten out of the bowl with a spoon. Don't let the anchovy paste scare you....I hate anchovies, but it gives the sauce a great flavor, you don't even know it's in there. I had this at a friends house when I was in Oregon on business, and she used fresh salmon filets. it was sooooooooo good, so I begged her for the recipe.

    Recipe #286772

    This signature Creole-Sicilian favorite from New Orleans with a low-fat shortcut or two. It has a lush, buttery-peppery sauce. The bread is meant for mopping up the sauce so none goes to waste.

    Recipe #275208

    Good and easy comfort food. Great way to use up that Thanksgiving turkey--chicken works great too.

    Recipe #268637

    Healthy and full of veggies-instead of using the butter, I usually just spray the pan with a vegetable spray. I also use a low-fat cheese, usually just whatever I have in the fridge.

    Recipe #262868

    These make a very elegant little appetizer. And if you don't like smoked salmon, they're great made with smoked turkey or ham too.

    Recipe #226994

    These are sooooo good! A burger kicked up a notch - just how I like my food. These have a wonderful smokey flavor. THE KETCHUP MAKES THE BURGER - it is so tangy and delicious! I tripled the recipe and took it to a potluck at work...they were the first thing to disappear. This recipe came from a Rachel Ray show, and I tweeked it a bit.

    Recipe #222631

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