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    162 Recipes

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    Haven't made this yet, but putting it here for safekeeping. It looks really tasty. From Good Food Magazine.

    Recipe #249611

    From the 1980 edition of The Philadelphia Orchestra Cook Book. This soup may be prepared ahead and reheated slowly just before serving. May also be served cold.

    Recipe #249525

    A hearty soup which is perfect for warming up on those upcoming cold nights. 1 cup canned coconut milk may be substituted for the desiccated coconut. Just skip steps 8 and 9 and add the coconut milk as directed in step 10.

    Recipe #249521

    Why spend your hard earned money on the packaged stuff in the deli section? Make your own instead! Cooking time is chilling time.

    Recipe #249522

    Made this to go with baked salmon and pan fried shrimp. I used fresh pineapple but you could use canned.

    Recipe #249454

    Another of hubby's experiments that we really enjoyed. He used a Jamie Oliver method of putting the mixture under the skin of the chicken. We used thighs but you could also use chicken breasts.

    Recipe #247766

    Hubby cooks on the weekends so he tries to come up with something different each time. The sour cream in this helps to keep the pork moist and tender. Measurements are a guess as he didn't keep track of how much he used.

    Recipe #247765

    Had a couple of eggplant but wasn't sure what to do with them. Here's what I ended up with and it was pretty darn tasty! Eggplant absorbs a lot of oil so make sure your pan and oil are very hot so that they fry up quickly. Cooking time does not include sitting time for the eggplant.

    Recipe #247278

    From an old vintage cookbook I picked up at a charity shop. This calls for chicken pieces but I think boneless breasts would work well with this. It did not give amounts for salt, pepper and paprika, so season to your taste.

    Recipe #247016

    When we cook roasts, there's usually a good bit of leftover. These go into the freezer to use later for stews. I usually have pork, chicken, beef or lamb, so it's always a mixture that goes into the stew. Use whatever you have available.

    Recipe #246686

    Recipe #246492


    Recipe #246490

    From Good Food Magazine. The longer the potatoes are left in the dressing, the more flavour they absorb.

    Recipe #246030

    Printed in Good Food Magazine. Recipe from '333 Belrose Bar & Grill' in Wayne, PA. This flavorful dish has a rich coffee flavor with hints of sweet molasses and spicy chili. Begin marinating the pork one or two days ahead for best results. The mirin can be found in the Asian foods section of some supermarkets or at Japanese markets. Marinating time is NOT included in prep time.

    Recipe #245516

    From Good Food Magazine. Quick and easy to prepare. Can easily be increased for more servings.

    Recipe #245513

    From a little book of Casual Entertaining published by Wellspring.

    Recipe #245489

    I saw lots of recipes for this on here, but none like mine.

    Recipe #243995

    This faux mini-beer is a lush after-dinner drink, made to look like a small pint of Guinness. I was not given measurements so these are just estimates. Recipe can easily be increased for more servings.

    Recipe #243991

    I took out beef mince for dinner tonight, but had no idea what I was going to do with it. Here's what I came up with.

    Recipe #242895

    From the September issue of Good Food Magazine.

    Recipe #242763

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