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    141 Recipes

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

    You can use the steak of your choice here, though I prefer a single large steak. I usually cook a large one up and serve it sliced, with the sauce poured liberally over.

    Recipe #424016

    AKA The Shrimp of Death. lol These smokin' hot shrimp are sure to bring people to tears -- but in a good way. They're great as an appetizer if you use large shrimp as called for in the recipe, but this recipe also makes for a killer sauce for pasta or rice if you use smaller shrimp and remove the tails, as well as peeling them.

    Recipe #421155

    This was passed along to me through my gf by one of her co-workers. Not sure where it came from. The original recipe called for crock-pottage, but it's simple enough to do on the stovetop. Serve with warm tortillas and celery sticks. Crumbled bleu cheese makes a nice garnish as well.

    Recipe #420299

    This came from Good Seasons, I think, when I bought a cruet. It goes really well on any salad or fresh greens, but I particularly like it over baby spinach. It doesn't take too much. The lemon juice gives it quite the bite. It also makes for a tasty marinade for chicken or fish. (Be sure to note that the nutritional info listed is for the entire cup of dressing, not the little bit you'd actually be putting on your salad.)

    Recipe #417876

    1 Reviews |  By Cluich

    Passed on to me by one of my gf's co-workers. This is really pretty much a chili, but if I call it that, my family would never eat it. I told them it was Turkey Taco Soup, and they gobbled it up. The little one even wants it to be a once-a-week thing.

    Recipe #417701

    Found this online somewhere. To you alcoholic Hitchhikers Guide fans, I say enjoy! But be warned. This is anything but "mostly harmless."

    Recipe #412455

    Spicy Chinese food in less time than it takes to order and pick up takeout.

    Recipe #408873

    1 Reviews |  By Cluich

    So easy, but so tasty. I like to top it with some finely grated cheddar. And, of course, I use quite a bit of Tabasco as well. Prep time noted assumes you've got the cooked and cubed chicken on hand already (but it does allow for basil chopping and can opening).

    Recipe #403290

    A variation on a recipe from the good folks at Goya. I make it with both of the suggested meats -- sausage AND bacon (Goya's calls for kielbasa, but I think smoked sausage or andouille works better). The two together are spectacular. I also add a jalapeño for a little extra flavor.

    Recipe #400261

    I'll continue to tweak this one, I'm sure, but this is my current version. At these amounts, it makes a good bit of sauce. Number of servings listed is my guesstimate for pasta, which is what I originally came up with this for. I had some leftover in the fridge this afternoon, though, and tried it over a leftover chicken breast. Yum! Makes me wonder what else this might work on...

    Recipe #399285

    These are good warm or cold. I served them for a dinner party, and one guy alone ate maybe two thirds of them (damn hog! lol).

    Recipe #399266

    1 Reviews |  By Cluich

    This soup has such a fantastic flavor, and it's uber-easy to make. You can use smooth or chunky peanut butter, though I prefer extra chunky myself.

    Recipe #398751

    1 Reviews |  By Cluich

    This is a truly tasty way to prepare beef sausages, especially if you use high-quality sausages and the right beer. I prefer a nice ale most of the time, but it's good with stout and porter. Try to stay away from the watery lagers. Oh, and this goes great with mashed potatoes!

    Recipe #398284

    This is ridiculously easy and works well over just about any meat, poultry, or seafood.

    Recipe #397191

    This is a really simple way to make a quick pesto sauce.

    Recipe #396474

    Using the whole-grain rotini helps balance the unhealthy factor of the cream and bacon. You can use any pasta for it, though.

    Recipe #396391

    I made this for a dinner party, and it was a huge hit, even with people who despise broccoli. So simple to make. Even a beginner can seem like an expert chef!

    Recipe #393473

    5 Reviews |  By Cluich

    My girlfriend makes this for parties and cookouts, and it's always a hit. The recipe was passed to her by a coworker of hers, so I'm not sure where it originated. It can be served immediately, or you can put it all together the night before and heat it up (step 3) the next day. It's really tasty and super-simple!

    Recipe #389617

    If you like spicy, this is a great way to serve mushrooms. It makes a very nice and different salad, or you can serve it as a side. It's easy and quick, too!

    Recipe #388712

    Last year I grew my own fresh tarragon for the first time, and this was my favourite way to use it. Where it calls for fresh tarragon, definitely use it. If you use dried tarragon there, you're REALLY cheating yourself.

    Recipe #387412

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