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    141 Recipes

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

    This is so easy, but so tasty. You can try different levels of heat for your picante sauce, or just use a mild one and let people add Tabasco or another hot sauce, according to their tastes. I also suggest serving topped with croutons to give a little texture boost.

    Recipe #430239

    A garlic-lover's dream! Great soup for a cold night. (Note: Prep time doesn't include soaking the beans.)

    Recipe #429782

    The sweetness of the peaches is a nice contrast with the kick of the jalapenos. This can be used as a dip or served over grilled chicken or fish.

    Recipe #429447

    I spent seven years living in Maryland, where I could always get fresh crabs. Now that I'm in New England, it's a little tougher, but this is such a delicious dish that it makes the hunt worth it. In a pinch, you can use canned crabmeat, but fresh is definitely much better.

    Recipe #429442

    "Seasoned-up" basically means you're using a spicy rub or marinade (it's a Caribbean thang). This recipe would probably work with other meats as well -- I'm guessing chicken or lamb maybe (assuming you used a different broth). NOTE: Prep time doesn't include marinating.

    Recipe #429257

    Gazpacho doesn't involve any cooking. How could it get any easier? Plus, it's both tasty and healthy.

    Recipe #429038

    1 Reviews |  By Cluich

    The combination of the peach preserves and BBQ sauce is surprisingly good.

    Recipe #429035

    If ham chowders are usually too sweet for you, give this one a shot. I suggest using plenty of hot sauce for a really nice kick.

    Recipe #428673

    Why do the typical tuna casserole when you can Italian it up?

    Recipe #426685

    This is so easy and so delicious!

    Recipe #426567

    This is good right away, but it's best to let it sit in the fridge overnight before eating so all of the flavors soak through.

    Recipe #426446

    These are really tasty, but be warned: they cook really quickly. Don't let them dry out by cooking them too long.

    Recipe #426392

    This sauce is traditionally used with chicken, but it's fantastic over noodles.

    Recipe #426389

    Irish food isn't just for St. Patrick's Day. This is one of the best ways I've ever had salmon prepared.

    Recipe #426149

    My mother gave me this recipe a long time ago. Sadly, she's no longer with us to make it, but I hope others will enjoy it.

    Recipe #426136

    A tasty side that pairs well with just about any meat. I particularly like it with lamb.

    Recipe #426135

    Sometimes the simplest recipes are the best. This is my favorite way to have mussels, with the exception of Fra Diavolo, and it's a lot easier and can be used as an appetizer or the main event, Be sure to have plenty of bread on hand to soak up the delicious juices, too, unless, of course, you're going the obvious route and serving over pasta. Both linguine and fettucini work great here. (NOTE: Prep time does not include trimming the beards.)

    Recipe #426058

    A good way to get away from just slathering chicken in BBQ sauce before throwing it on the grill.

    Recipe #425516

    1 Reviews |  By Cluich

    This is a great and different way to cook country-style pork ribs. I'm sure it'd work with regular ol' pork ribs, pork chops, or even chicken. (NOTE: Prep time does not include marinating.)

    Recipe #424893

    1 Reviews |  By Cluich

    This is so good over just about any meat or seafood, or just mixed in with noodles. I particularly like it over beef and chicken.

    Recipe #424665

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