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    84 Recipes

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    These are very easy to make, taste better than grocery store tortillas, and freeze nicely. Why would you ever buy tortillas again?

    Recipe #182367

    This is a great shortcut salsa. Try it as written before you tinker with it - it's deceptively good. The garlic salt really is the key. I love this with plain cheese quesadillas.

    Recipe #181096

    This recipe is from an episode of Food 911.

    Recipe #180756

    Just basic jasmine rice from the pressure cooker. I kept burning it until I got the timing / ratios right.

    Recipe #180640

    This is the method I use for all my bean-cooking needs (when I don't break out my trusty pressure cooker). This amount of liquid makes a very stiff batch of beans.

    Recipe #180635

    I like my pesto pretty garlicky, so this is how I make mine. I normally weigh my basil after I've stemmed it, so this recipe is per oz of pesto. This amount will sauce about 1/4 pound of pasta, and you can just scale it up based on how much basil you have.

    Recipe #179970

    This is a nice basic vegetable stock. The mushrooms or cheese rind contribute a savory body.

    Recipe #179372

    This is my shortcut chicken stock. I like the flavor better starting with a leftover roasted chicken carcass compared to raw chicken pieces.

    Recipe #178826

    This is a flavorful, spicy recipe. Not sure how authentic it is, but it's delicious! I created this scaled down recipe because I live alone, and it's nice to not have to make 10 servings. I like it with less liquid like this, just enough to create a sort of spicy "gravy". You can use more depending on what consistency you like. Try serving it with a cool cucumber/onion salad.

    Recipe #172119

    Simple, classic, delicous. So many variations. What could be better?

    Recipe #171713

    This is a good ham stock for use in soups or bean dishes. The dried thyme is good for cajun type dishes.

    Recipe #171712

    This is the tuna salad my mom used to make. Simple, comforting, wonderful on soft white bread. The quantities are estimates, since Mom never really measured.

    Recipe #167881

    Wonderful steak.

    Recipe #167797

    This is a wonderful recipe from Solo Suppers (Joyce Goldstein). The tomato sauce is outstanding paired with lamb. She recommends serving this with roasted potatoes and eggplant.

    Recipe #167396

    This is a really hearty breakfast omelette that I created when I had an overabundance of fresh spinach from the farmer's market. It sounds kind of complicated, but it really only takes about 15-20 minutes, perfect for a leisurely weekend breakfast.

    Recipe #167239

    This is a really simple muffin recipe. I'm moving away from relying on mixes for things like this. You can make this with canned blueberries if you want, just drain them first, and dust them with some sifted flour so the muffins don't turn blue.

    Recipe #167236

    This is a great spread to have around. Wonderful spread on thick toasted (or grilled) bread.

    Recipe #166202

    This is a nice flavorful, hearty soup. The shavings of good parmesan definately add a nice finishing touch. [The Naked Chef]

    Recipe #166201

    This is wonderful when you've already got the grill going for steaks or something.

    Recipe #165731

    This is a quicker version of my Recipe #145910. The only real difference between this and the long simmering version is that you don't have to remember to soak the beans overnight, and the beans retain more texture. My dad loves the original recipe, and he declared this to be just as good.

    Recipe #165726

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