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    You are in: Home / megnbrycesmom's Public Recipes
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    49 Recipes

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    A traditional Mexican recipe that my friend Fay gave me.

    Recipe #370086

    Another Mexican recipe from my friend Fay.

    Recipe #370052

    Saw this recipe while watching a Food Network show on Thanksgiving. The Brussel sprouts stay bright green in this recipe, and this alongside the red cabbage makes a beautiful presentation. The veggie flavors really shine through here.

    Recipe #340632

    Spinach sauteed with asian flavors

    Recipe #287499

    This is a clean out the fridge and pantry sort of soup. Feel free to substitute whatever vegetables you have around. Now I like my soup with a high goodies to broth ratio, more like a stew perhaps, so you may want to add more liquid. This would easily work in a large crock pot if you added the pasta at the end.

    Recipe #262191

    I had set out to make Chef#59780 's Recipe #101273, only to discover after I had started that I didn't have quite the right ingredients. So I improvised and even dh loved it! It is very mildly spiced. You will need a larger crockpot for this one.

    Recipe #258855

    Another recipe I remember eating at my dad's mom's table, especially for Jewish holiday meals.

    Recipe #252998

    This is my family's favorite way to eat cooked carrots. Cook time depends greatly on the thickness of the carrot pieces. Definitely increase the amount of maple syrup if you like your carrots sweet--I always do.

    Recipe #252288

    This is a minor adaption of a recipe from Lora Brody's "Bread Machine Baking: Perfect Every Time". It is my husband's favorite white bread. A very light loaf. For a 1.5 lb machine.

    Recipe #251980

    Serve these to your guests and watch them disappear! This recipe was created by the Hot Plate Houdinis for Zaar World Tour III. The challenge was to create a burger representative of one of the regions of the United States. Since Houdini was from the Midwest, we developed this burger, which celebrates the barbecue styles of Missouri, both St. Louis and Kansas City.

    Recipe #230952

    I threw this together tonight by combining my favorite parts of a couple of other Zaar recipes. You may need to adjust the oil amounts to the size of your vegetables.

    Recipe #229606

    This is my gram's recipe for the traditional Spanish "salad soup". Good homegrown tomatoes are a must for this recipe. She also blends it quite fine--not totally puréed, but no large chunks either.

    Recipe #226127

    A fun pink cocktail that I tried at a "ladies" cocktail party. The hostess served this in a margarita glass rimmed with pink sugar, but when I looked up the recipe on-line, all the sources said to use an old-fashioned glass. Take your pick :)

    Recipe #225076

    A southwestern pasta salad that is really easy to throw together. Orignially from the Veggie Life Summer '03 magazine.

    Recipe #224806

    This really can't be called a recipe. But it is our traditional first course at Passover Seder, and it is yummy.

    Recipe #221832

    I've been told these are almost like brownies. A fun twist on a traditional cookie. Cook time does not include freezing the dough or cooling the cookies. You will have extra filling left that you can use as fudge.

    Recipe #215550

    This recipe is originally from the "Jewish Holiday Do-book", though I found it on a Jewish recipe site. This is how I make Hamantaschen with my kids! So easy!

    Recipe #209380

    This is one of those recipes I have had to give up since marrying a non-eggplant-eater and having two non-eggplant eating children. It is a lovely company vegetarian main dish. More or less like a lasagna roll-up made with eggplant instead of noodles.

    Recipe #205913

    This recipe came from a Williams-Sonoma cookbook. It is a generic chinese type brown sauce great for making just about any type of stir fry. Simple and delicious. Our favorite way to use it is on a stir fry of beef, asparagus, and red pepper.

    Recipe #204223

    This is another recipe I haven't actually made myself, but I've eaten it many times in restaurants here in St. Louis, made the with spinach or with the escarole. It is absolutely delish! I adapted this from a recipe on allrecipes, changing it to use cheese the way they do at the restaurants here and including the idea of escarole. Usually it is served as an appetizer, but it would make a side dish too.

    Recipe #203362

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