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    19 Recipes

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    Serve with Pita chips. Yum

    Recipe #246553

    From Cooking Pleasures magazine. The heat from the pasta helps to melt the cheese and warm the sauce. You can also use a combination of basil and arugula for a tomato caprice taste.

    Recipe #295715

    - Copy Cat version of Outback Steakhouse Salad as posted on the Virtual Vallarta website Fall-Winter 2004. This salad makes four entrée-size portions.

    Recipe #167118

    This recipe contains no cream and can be prepared in 40 minutes or less. The trick to great butternut squash soup is the simple addition of one tart green apple to balance the sweetness of the squash. Taken from the Simply Recipes website.

    Recipe #293489

    This recipe was taken from the Recipelink website. These pecans are an ingredient found in the Blue Cheese Chopped Salad served at Outback Steakhouse restaurants. (See Recipe #167118 for a Copy Cat version of that salad)

    Recipe #294129

    This recipe was taken from the Simply Recipes website and adapted from the Boston Globe.

    Recipe #293453

    This is a Weight Watcher Recipe 4 Pts It is very good as is, I like to add a chopped onion (sauteed with the mushrooms) and fresh rosemary. I serve it with Penne Pasta and a big salad

    Recipe #160625

    From the Fine Cooking Website. The preparation time includes 1 hour marinating. You can marinate the chicken as soon as you get home from work and cook it in an hour or two. Or you can toss all the ingredients together quickly in the morning and let the chicken marinate in the refrigerator all day. The recipes say to turn the chicken occasionally, but if you're not home during the day, don't worry about that.

    Recipe #286676

    Adapted from the Cooking Pleasures magazine. This is a quick-cooking saute making it ideal for a weekday meal. Also, uses 1 skillet so clean-up is a breeze. The simple glaze is reduced to give the dish a sweet-sour taste.

    Recipe #295823

    From Fine Cooking Website. The preparation time includes 30 min. chill time. These can be made ahead and frozen for up to 2 weeks before baking.

    Recipe #287511

    From the Fine Cooking Website Note: The Preparation time includes baking the cake for 45 min, cooling on rack for 30 min, cooling in refrigerater for 30 min and another 30 min to sit at room temperature before slicing/serving.

    Recipe #294577

    This simple but delicious salmon recipe comes from the Boston Globe. Because there are so few ingredients, the recipe relies completely on the freshness of the ingredients.

    Recipe #293588

    Recipe #286308

    My sister got this from and we doubled it for our Thanksgiving dinner (20+ people). We baked it in 2 half-size aluminum steam table pans. It was very easy to put together and very moist and tasty.

    Recipe #267639

    From Fine Cooking Website

    Recipe #294571

    Recipe is from the March/April 2001 issue of Cuisine. The salmon could stand on its own, or be paired with a Holandaise. The Champagne-Butter Sauce has plenty of lemon to cut the richness of the fish and still has a little sweetness from the champagne.

    Recipe #295470

    This recipe is from the Cajun Cuisine cookbook and always requested for Thanksgiving. I usually make these early in the day and reheat before dinner.

    Recipe #266451

    This recipe is from a Cuisine magazine. Cooking fish in corn husk packets poaches and steams the fish so that you don't have to turn it over. The corn husks also make a neat presentation since the fish is served in the packet. Note: I have included the nutritional breakdown in the recipe because Zaar is calculating based on the 3 butter recipes included. You will only use 2 tsp. butter per fish, but I am including 3 choices which all work well with this fish. These compound butters can be made in advance and can be frozen and cut into medallions as needed. When these butters melt, they become a sauce, not just melted butter and taste good on a variety of meats, vegetables and pasta.

    Recipe #295796

    Adapted from the Fine Cooking Website. This soup uses canned coconut milk instead of cream. I have used Lite Coconut milk to cut back on the calories. You can also use other vegetables as long as you end up with the approximate measurements here. I have used sweet potatoes and acorn squash and left out the turnip, parsnip and celery root. This is very versatile and very good.

    Recipe #286422

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