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    31 Recipes

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    1 Reviews |  By Misa

    Adapted from Bobby Flay. A condiment for Tandoori Spiced Chicken recipe.

    Recipe #389460

    6 Reviews |  By Misa

    Born of sheer laziness, a variation of a Paula Deen recipe. This is a salad dressing for a spinach salad in Paula Deen Celebrates cookbook. It is wonderful on any kind of salad, not just spinach. I was feeling a bit lazy, and decided I'd rather clean my immersion blender rather than my regular blender when I made it; the dressing emulsified into this lovely pink froth with pepper specks. Servings are approximate, based on the spinach salad recipe.

    Recipe #418660

    1 Reviews |  By Misa

    A quick and easy glaze for your ham. I found it on cooks.com awhile back, and it is a favorite of my husband. You may not use all the glaze for a half sized ham. Servings depend on the size of your ham.

    Recipe #405471

    7 Reviews |  By Misa

    I've been making this easy dipping sauce since high school. I'm posting the exact amounts of the original recipe I was given by an acquaintance. Given the generous yield, it is very easily scaled down; I usually just whip up a small batch as needed. This can be served straight away, or stashed in the fridge to meld a bit before using.

    Recipe #383088

    This one comes from the Culinary Institute of America Cookbook. It produces slightly sweet dressing with a subtle hint of Dijon.

    Recipe #395491

    This is a recipe from America's Test Kitchen: Let's Get Cooking software for the Nintendo DS. A different take on the dressing, fresh parsley imparts an herby flair to the sauce. I think next time I try this, I'll cut up a hard-boiled egg and mix in, as well. Please see the note at the end for more information about the use of sweet pickle in this recipe. I agree with the note on the original recipe - do not use sweet pickle relish instead of regular sweet pickles, the taste would be overwhelming.

    Recipe #420363

    2 Reviews |  By Misa

    Originally from Desperation Entertaining by Beverly Mills & Alicia Ross. I found this when I was just married and wanted something easy for when company came over. It's been asked for several times since then. Note: Normally, I do not have a preference for using a certain brand, but this is one of those rare times I do. Stouffer's creamed spinach will produce a far richer dip, but is frequently hard to find in stores in my area...other brands will still make a good dip, though.

    Recipe #355092

    This punch has been in the family for years; it originally came from a family friend. You can prepare this punch in a gallon sized pitcher or use an empty clean milk jug.

    Recipe #360121

    1 Reviews |  By Misa

    My grandmother made this dessert salad every Christmas I can remember. The original called for making Dream Whip, and this version has been updated to use Cool Whip. She always just made this from eyeing and tasting, so use your judgement as you add ingredients. Pecan pieces can be used instead of halves, if desired.

    Recipe #392054

    1 Reviews |  By Misa

    Adapted from Bobby Flay's recipe over on FN's website. The recipe posted there makes much more spice mixture than you would ever use to make the chicken, so I'm posted the reduced amounts. This is very spicy, so if you aren't a fan of heat, cut the cayenne to 1/2 teaspoon. This is served with Bobby's Grilled Tomato Jam & Herbed Yogurt. (Posting separately so it's not overwhelming.)

    Recipe #389311

    Salad with an identity crisis - part pasta salad, part dinner salad. I tweaked a recipe I found over at allrecipes.com (Chicken Caesar Pasta, posted bsteimle) - streamlined it for harried nights I just don't feel like standing over the stove, and added in more veggies. Some of the vegetable amounts will be approximates, as I just usually eyeball what I throw in. You can add more or less, as you please.

    Recipe #383156

    5 Reviews |  By Misa

    This recipe is from Lodge Cast Iron, and is also featured in Cast-Iron Cooking for Dummies. It's designed to take advantage of a cast iron biscuit pan or a cast iron skillet or griddle. I used the basic recipe last night, and they came out tender and fluffy like a drop biscuit but with the taste of a good ol' buttermilk biscuit. I'll include variations from both sources in my end notes.

    Recipe #392043

    5 Reviews |  By Misa

    I got this recipe out of one of those small cookbooks at the checkout a few years ago. This is one of my hubby's favorites, and company has enjoyed it as well. Very filling and good on a cold day.

    Recipe #376101

    1 Reviews |  By Misa

    This is a recipe from Joyce Gaddie - she won 1st place in the Pillsbury Refrigerated Pie Crust Pie Baking Competition in Sept. '09 at the Tennessee Valley Fair. She and the recipe were featured on a local noon news program, and the pie looks divine! I'm posting here for safe-keeping, until next strawberry season rolls around. I will update from "package directions" when I make it.

    Recipe #393681

    6 Reviews |  By Misa

    A recipe in my tried and enjoyed file- I wish I could remember where exactly I have gotten it originally.

    Recipe #381370

    1 Reviews |  By Misa

    I found this recipe in the Taste of Home Favorite Brand Name Recipes cookbook; super easy and delicious. Suggested dippers are crackers or bagel chips.

    Recipe #360308

    Based on Debby Maugans Nakos's Southern Pecan Pie in her Small-Batch Baking book. She gave directions for making a spiked whipped cream, but this pie is so rich and wonderful as it is, I can't imagine it needing a topping. The pecan halves can be found easily and inexpensively in the baking section of your grocery store in 1/2 cup bags. I'm giving the author's option of using bourbon in the pie, but I did not use it myself. Debby recommends Southern Comfort for the pie, but if you use another bourbon, she suggests you might want to add another tablespoon of sugar. For the pie crust recipe/information, please see Pie Crusts for 2, I have also posted.

    Recipe #413378

    5 Reviews |  By Misa

    Another tried and true recipe whose origin I can't remember. I really prefer the taste of these home-made joes to the canned sauce, and isn't much more work!

    Recipe #388873

    6 Reviews |  By Misa

    Just made these tonight, and delicious! From the Food Network Magazine, October 2009 issue.

    Recipe #388923

    2 Reviews |  By Misa

    Adapted from Bobby Flay. One of the condiments served with Tandoori Spiced Chicken. I absolutely adore the Grilled Tomato Jam - leftovers are wonderful with toasted bread.

    Recipe #389316

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