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    135 Recipes

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    1 Reviews |  By KPD

    Great sauce for chicken satay or even as a stir fry sauce. Occasionally, I like to add a tablespoon of lime juice. Enjoy!!

    Recipe #407713

    Yummy recipe that's easy to throw together and have waiting in the fridge for dinner. Perfect side dish for almost any meal.

    Recipe #407710

    Prep time includes refrigeration time. Cook time depends on smoker, size and cut of meat.

    Recipe #407706

    Fried pork chops and tarter sauce with an Italian twist. The key to a nice crust in this recipe is: 1. using regular breadcrumbs versus panko (i use panko most of the time, but not for this dish), 2. getting the pan hot and ready for you but not exceeding medium heat or the breading will burn before the meat cooks, and 3. not turning or touching the chops it's time to flip. If you follow these instructions, you'll have a nice golden crust on your pork chops. This is a Giada recipe that hardly needed tweaking.

    Recipe #359899

    I came up with this dish last night while looking for a prosciutto wrapped asparagus recipe. I prefer to roast my asparagus and I don't care for raw prosciutto, so here's my creation! I wouldn't salt the asparagus because the prosciutto is salty enough. Feel free to season the asparagus with whatever you like: thyme, rosemary, etc. This doesn't just have to be a side dish, it could be finger-food too!

    Recipe #359897

    This is a no-cook sauce, that is pretty much like an Italian tarter sauce. I use this for Recipe#359899 . This is a great sauce for a variety of meats or fried foods!

    Recipe #359895

    This is an interesting and tasty Giada recipe. Great make-ahead recipe, put everything together except the balsamic vinegar, evoo, salt and pepper and store in the fridge until time to serve! The original recipe calls for olives, but I prefer to substitute with feta cheese.

    Recipe #359891

    1 Reviews |  By KPD

    This is my basic recipe for a Mexican ground beef mixture. This way everyone can make what they want: DH makes burritos, I make tacos or chimichangas, and DD makes what I call a fiesta bowl! I usually double the recipe so we can use the leftovers for a Nacho Night! If I'm low on time or spices, I'll just throw in a taco packet, no biggie! Please use your judgement on the seasonings: we like it spicy, so I actually use a lot more than written...if you prefer mild, go a little light initially and increase as necessary.

    Recipe #359889

    I was hungry, and this is what I had! Feel free to add extra veggies: celery, carrots, frozen peas, bell peppers...whatever you like!

    Recipe #358897

    7 Reviews |  By KPD

    I saw this recipe on the Neely's and have adapted it to fit our tastes. Note: I've tried cutting the honey mustard sauce in half because I thought it would be too much, and it was just barely enough. I would recommend making the full amount because it will keep in the fridge for a week. Enjoy!!

    Recipe #302148

    1 Reviews |  By KPD

    I really love this soup! I love how everything is pureed except for the crumbled bacon and green onions at the end. If you like a chunky soup, you could omit pureeing the soup or just puree half of the mixture! This recipe can easily be done in the crockpot, too. Great served with cornbread. Enjoy!!

    Recipe #302146

    5 Reviews |  By KPD

    This is so yummy! Note: I wrote this recipe for my oven-safe soup mugs, but this recipe would also work well in a pie plate or 2-quart casserole. I would imagine this is enough for 4 soup mugs... It's just DH and I so we just use 2 gigantic soup mugs and fill 'em! So I would assume this would work for 4 regular size mugs...let me know how it goes! Also, we like it spicy, so we add serrano peppers! Enjoy!

    Recipe #284970

    1 Reviews |  By KPD

    Love this recipe!! I got it from my mom. I always serve with roasted broccoli. Enjoy!

    Recipe #284806

    10 Reviews |  By KPD

    Very easy, savory cornbread recipe using jiffy cornbread mix. Can add 1/4 cup sliced green onions if desired. If you don't like too much spice, add less jalapenos! I actually use a whole 4 ounce can of jalapenos! I always use mini muffin tins. If mixture is too thick, use a splash of milk to thin it out. I live at high altitude, so I add 2 tablespoons flour. Recipe edited to include milk.

    Recipe #284688

    13 Reviews |  By KPD

    Love this recipe!!! This is a combination of recipes that Dh and I came up with. It's my filling recipe and his sauce recipe. This looks like a lot of work, but really it's not. I usually make the filling up ahead of time and then all I have to do is roll them and make the sauce. Serve with black beans and spanish rice! Enjoy!!

    Recipe #282079

    2 Reviews |  By KPD

    This recipe is bursting with flavor! You could even add prosciutto, salami or pepperoni if you wanted some meat! Enjoy!

    Recipe #281674

    1 Reviews |  By KPD

    This delish recipe comes from Southern Living. The original recipe said it serves 8, but I think it serves 4-6. It's just DH and I, so I cut the recipe in half and use 2 large oven-safe soup mugs. The amount is perfect for dinner plus seconds! Enjoy!

    Recipe #274767

    1 Reviews |  By KPD

    This is a yummy, easy, savory recipe for cornbread! It's also really good with a can of drained corn, but I have to omit for DH's sake. I like to add a bit of salt because the jiffy mix is a little sweet. I also add 2 tablespoons of flour since I live at high altitude. I've made this different ways, using red onions or green onions, both ways were delish...go with what you like best! Note: If mixture is too dry, just add a splash of milk to moisten. Recipe updated to include milk.

    Recipe #272025

    Guac is a beautiful thing... It's a topping, it's a dip, it's easy to put together and you can vary it each time you make it. I prefer my guac to be chunky and very spicy. I use serranos instead of jalapenos because I like their flavor better and they are hotter. You can seed the peppers or totally omit if you aren't a fan of heat. I like to use salsa instead of tomatoes because the tomatoes end up too mushy for me...I know, it's weird! I hope you enjoy!

    Recipe #269714

    6 Reviews |  By KPD

    I finally decided to post this. I have made this recipe for years. Last year, I transformed this recipe and created Recipe#195066! I like to use a store-bought roasted chicken and an assorted bag of pasta that has penne, spirals, bowties and shells!! This recipe also works well with tortellini! I can't remember where this recipe originally came from... Enjoy!

    Recipe #269368

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