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    4 Recipes

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    1 Reviews |  By brbrca

    Ready, Set, Cook! Hidden Valley Contest Entry. I found an old recipe book about 30 years ago and it had the recipe for Scotch eggs in it. Being raised in the Souuth, I had never heard of them. When I started making them, people acted as if I had done something amazing. I started playing with the recipe, using different proteins and crumbs and I thought "Why not try a deviled egg?" These have been a big hit at my get-togethers ever since. The recipe may sound intimidating, but just think back to your Play Dough days and have fun. If I'm only serving appetizers, I serve two halves per person. If food is to follow, I serve one half.

    Recipe #495226

    Ready, Set, Cook! Hidden Valley Contest Entry. I wanted to make an orzo salad for lunch, but didn't have the ingredients on hand that I make it with. Working with what I had in the refridgerator and pantry I came up with this salad. Depending on your tase you can use the mild or hot jalapenos. If you are not going to serve this salad right away, remove1/4 of the dressing before you add the rest of the ngredients to it. Stir it in right before serving to freshen the salad up. Also run the orzo under cold water after cooking it and drain it well.

    Recipe #495223

    Ready, Set, Cook! Special Edition Contest Entry: Don't be scared of this recipe.It was harder to descripe and type then to make. This recipe is a twist on a scotch egg. When I saw the contest I thought why not. I made it and served it as a main dish. I thought it was great. You could serve it as a salad corse by using half of an egg and less spinach. The sweet chilli sauce is found on the Asian isle of most grocery stores.

    Recipe #475769

    Ready, Set, Cook! Special Edition Contest Entry: This is a Alfredo sauce with lots of veggies and spices. Poured into a Hash brown crust. the best part is most of the cooking is done in the microwave. This recipe is fast and easy to put together on a busy night and fairly healthy. I found a recipe in a old Southern living for pasta crust and I have been playing with and changing up this recipe for years. Sometimes I use red sauce and sometimes I add meats and other veggies. A friend said it was like getting a big hug from your Italian Grandmother. The only tip I can think of is to make sure your artichokes and spinach are as dry as possible.

    Recipe #475588

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