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    You are in: Home / stephstew's Public Recipes
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    6 Recipes

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

    This recipe is very versatile. You can make it with chicken or pork, or just lots of veggies. I usually use fresh veggies in the stir fry but you also can use a 16 oz package of frozen veggies, thawed in place of them. The sauce is the real star here. Everything balances so nicely!

    Recipe #497101

    This cornbread is moist and pairs great with soups and stews. It also freezes well!

    Recipe #489155

    This pulled pork could not be easier! I used a pork loin roast for this but you could used tenderloin. I trimmed off the huge slab of fat on the side but you don't have to. I also used about 16 oz of homemade BBQ instead of the bottled stuff. The pork turned out very tender! I served this on toasted hamburger buns with creamy slaw, pickles, and some hot sauce.

    Recipe #497554

    This is a quick, simple supper that comes together tasting like you spent a lot of time on it! You can use sliced mozzarella or provolone instead of the shredded cheese. It works well either way. Also, I make it with and without the cream. It depends on if I have it on hand at the time.

    Recipe #497102

    I found this recipe in the March 2013 issue of Every Day with Rachel Ray. I added pasta to it for a more satisfying dinner. This goes perfectly with good crusty bread!

    Recipe #496634

    This soup is so easy and satisfying. It is a great way to use up leftover roasted squash. You could use butternut squash, pumpkin or even a can of pumpkin puree to make it a really easy cold-weather treat.

    Recipe #489795


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