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    112 Recipes

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    To build layers of flavor, make the pan sauce in the skillet after cooking the steak tips. The browned bits left behind in the skillet add flavor to the sauce. From Cook's Country Magazine, Feb/March 2013.

    Recipe #493520

    This layered casserole recipe starts with raw rice unlike many that use cooked rice. It's an updated version from those recipes of the 1960s-70s using canned soup. Cook's Country Magazine, Feb/March 2013.

    Recipe #493496

    From Woman's Day: Kale is a hearty, versatile winter green that's also a superfood. Adding it to some of your favorite recipes, like this classic baked penne, gives even your most comforting dishes a serious nutrient boost.

    Recipe #493377

    My husband told me his mother used to make a cookie like this so I went on a recipe search and found this one on Southern Food (not that my husband's family is southern, being from eastern Pennsylvania!). I want to try these for our Christmas baking.

    Recipe #491542

    I saw a recipe in "Cuisine Tonight" magazine but then found a similar recipe on a food blog that credited "The Noble Pig." So I don't know who to credit. I haven't tried this yet but it looks awesome.

    Recipe #489297

    These upscale cheesesteak sandwiches feature flaky puff pastry instead of ordinary rolls. They're easy to make, and even easier to enjoy! From Pepperidge Farm website. Recipe time does not include thawing time of puff pastry.

    Recipe #488266

    The cayenne adds a nice mild heat while the cinnamon adds warmth and depth. This is a great fall soup! From Woman's Day magazine, with a few added twists of my own.

    Recipe #487065

    From Giada DeLaurentiis, Food Network. I made this today and it is VERY good. I didn't have amaretto; I used almond extract.

    Recipe #481312

    I've been searching for the perfect summer basil martini. I think I found it on the "B*tches on a Budget" website! Slight variation using agave nectar instead of simple syrup. I had to substitute ounces for "jiggers" as called for in the original recipe -- original verbage included in directions.

    Recipe #480484

    Craving a basil martini. Just used ingredients on hand to make this. May need some tweaking yet as it was a bit "sharp" tasting.

    Recipe #480109

    A few ingredients I put together to satisfy a curry craving. You can use chives, parsley, dill or whatever suits your fancy for the herb. Also I used 2% milk because that was in the refrigerator today!

    Recipe #479826

    From "Lost Recipes"...Country Cooking, I think, is the magazine. I just have a copy of a page. This was originally called "Screaming Noodles" because of children's reaction to spinach being in the dish.

    Recipe #479245

    I haven't tried this yet but I do enjoy basil cocktails in the summertime! I have had the basil grape refresher that McCormick & Schmick's makes and it is awesome. So this is going on my "to-try" cocktail list as soon as my basil leaves are harvestable! This recipe from

    Recipe #478937

    From 1943 "The Modern Family Cook Book" by Meta Given. I haven't tried this yet. Saved so I remember to do so. There is another version of this on this site that the poster said was a "very old" recipe but it was different than this one.

    Recipe #478702

    These satisfying sugar-free treats are so packed with dried cherries and rolled oats that they taste more like delicious granola bars. As an added bonus, you can whip them up in less than half an hour. From Shape Magazine,recipe of Tiffany Tse.

    Recipe #478604

    The soup is easy to make with only a few ingredients. It's a simple puree of roasted cauliflower and onions with a touch of curry powder and cayenne pepper. The honey is not there to sweeten the soup, but rather to contrast the spiciness. From

    Recipe #478045

    Italians enjoy cornmeal or polenta in countless preparations. Polentina is a creamier, porridge-like version, often served for breakfast. An orange-infused dollop of tangy mascarpone cheese and yogurt is a rich, delicious topping. But feel free to skip the mascarpone and double the yogurt to save calories. To keep it quick, we use instant polenta or regular fine cornmeal. If you have time, the recipe will work with stone-ground cornmeal. It will take longer to cook, 15 to 20 minutes, but will reward you with rich texture. From "Eating Well"

    Recipe #478006

    Made with four different grains, these muffins have a heartiness to them that makes them perfect for breakfast on those days when you need something to grab and go. Baking: From My Home to Yours, by Dorie Greenspan

    Recipe #478005

    This no-bean Southwest-style chili is made with both ancho and chipotle chile peppers. It is high in both chile flavor and heat. Garnish with your favorite toppings, such as grated cheese or chopped onions, if desired. From McCormick website.

    Recipe #475162

    I had a sandwich at a restaurant called Hemingway's in the Oakland section of Pittsburgh and I wanted to try a hand at one. This is not a copycat of their recipe as it was too long ago for me to exactly remember what was on it. I made this based on the concept and doing some searching on the 'net. I used a Bosc pear but I think a Bartlett may be sweeter.

    Recipe #474722

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