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    668 Recipes

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    This is an easy recipe that you throw together the night before and then enjoy a special treat at breakfast!

    Recipe #502544

    From "Cooking Up A Storm" cookbook. Great for when fresh peaches are in season!

    Recipe #502001

    I saw Anne Burrell make these on food network. The combination of flavors sounded interesting to me and I wanted to stash the recipe here so I don't forget about it!

    Recipe #500467

    A mix of stir-fried chicken and veggies, and macaroni and cheese. Sounds strange, but I like that the stir fried veggies are still crisp. This is more of a casserole, but with not "soggy" veggies.

    Recipe #500442

    Quick sandwich to make! Uses deli sliced turkey and pre-cooked bacon, so it's ready in no time. The avocado gives it a nice creaminess.

    Recipe #500441

    This is Mae Mortensen's recipe. She posted it in the "Fellowhip Favorites from First Presbyterian" cookbook. Because the pecans are ground, its like a pecan sandy.

    Recipe #499493

    Very good sandwich. It's important that you allow the olive mixture to chill for 8 hours to develop the flavors. This is a version of the muffaletta and is good hot or cold. Chilling time for the olive mix is not included in prep time.

    Recipe #499343

    Started making this when my daughter was going through her Thai food phase. From Marblehead Cooks cookbook.

    Recipe #498930

    My family enjoys these when we have "appetizer night". These aren't italian meatballs for spaghetti or meatball subs, they have a sweet glaze.

    Recipe #498420

    The recipe is from the cookbook "Family Secrets....Best of the Delta". I am used to two distinct type of gumbos, seafood based or chicken based. This is a chicken based gumbo. I like it best with Conecuh Smoked Sausage...its a bit spicier than most.

    Recipe #498419

    This is from Hungry Girl, and according to her only has 293 calories vs the 437 that calculates! Don't know where the discrepancy is since there isn't added cooking oil? Yet it still manages to taste good. The 30 minute prep time includes the 15 minutes of marinating time. Quick, easy, and yummy!

    Recipe #498353

    Love one dish meals! This has lots of veggies and chicken. If you have everything lined up and ready to go in the wok, this comes together quickly. If you don't have a wok, you can use a really hot Dutch oven. I don't usually serve it over rice to save carbs, but I'm sure you can.

    Recipe #498194

    The recipe for these egg rolls came about because of a contest listing specific ingredients. Therefore, some of the ingredients are not the "norm" for egg rolls! They turned out to be very yummy and were quite easy to make. There is a bit of prep work, but nothing difficult. Made as a test recipe on Super Bowl Sunday, and they were quite the hit at our party. You can freeze these after rolling and cook later. Optional frying or baking instructions are given. This makes 21 egg rolls, serving 7 people with 3 egg rolls. The time for the filling to drain is not included in the prep time. Cooking time is for the frying method. If baking, increase by 10 or 11 minutes.

    Recipe #495327

    Perfect blend of tangy and sweet, and with no mayonnaise so it is safe for picnics and cookouts! Love this type of coleslaw on top of barbecue pork sandwiches. So colorful that it will compliment anything on your plate. If you don't like your coleslaw as sweet, please feel free to reduce the amount of sugar. Prep and cooking time does not include chilling time.

    Recipe #495306

    These chicken thighs are scored to let more flavor seep into the meat and also to speed the cooking time. From Bon Appetit magazine.

    Recipe #494410

    This recipe uses a nice salt-water whitefish, such as grouper, red snapper, triggerfish (my favorite!) or redfish. Just love the saltiness of the olives!

    Recipe #494408

    This is great on salad, as a sandwich spread, and as a dip for chicken wings. Different because of the carmelized onions. This is also good on top of crostini. From TOH, with minor adjustments by me.

    Recipe #494405

    This is adapted from a recipe in Simply Classic, a junior league cookbook. The 8 hour marinating time is really required to make this flank steak delicious. Marinating time is not included in prep and cooking time.

    Recipe #494403

    Favorite flavors, on top of a light, tasty fish. You can use snapper, grouper, flounder or mahi mahi if you have those instead.

    Recipe #494402

    The secret ingredient is the dill pickle juice! Makes these taste oh sooo good! Use chicken cutlets, or cut your breasts in half and pound to an even thickness. (1/2 inch) Cooking time does not include the 8 hour marinating time.

    Recipe #494401

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