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    48 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I don't remember where I got this recipe, but the dressing is sooooo good!!! The measurements make A LOT....it is what I used when making it for parties, so if you need only a small amount, please cut it down.

    Recipe #399197

    This is from Rachael Ray....I absolutely love this dish.

    Recipe #293843

    You can use dried herbs for this, but since the cooking time isn't at all long, I prefer to use fresh. Plus, fresh herbs look so much nicer as garnish.

    Recipe #293779

    i made this up one night when I really wanted gnocchi. had almost nothing in the fridge except chicken and gnocchi, so i just bought some pesto sauce, and voila! dinner is ready!!!

    Recipe #287783

    these are actually from sara moulton. Prep time includes chilling time. I absolutely love plugra butter and try to use it anytime i make baked goods. if you can find it, use it!!!

    Recipe #285557

    Created for RSC#11. Made as an appetizer, but can also be used as a side dish.

    Recipe #283096

    Created for RSC #11. I make the dressing in the blender.

    Recipe #283003

    i made these up one day when i had absolutely nothing to do and they came out wonderful. hope you like. I serve with white rice, cooked in chicken stock and added bay leaves (so it can have some flavor).

    Recipe #280199

    This is like a soup because it is not thick, and like a stew because it is full of chunky veggies. I am not a big stew (thick broth) fan, so every time a recipe calls to thicken the broth, I just omit it. I made this one time at the restaurant when I had to make family meal (I made on a much larger scale) and brought some home because there was a lot left over. My parents and sister raved about it, so I had to make at home again. I don't really measure when I cook, so everything is a guesstimate. Please add or subtract to your own tastes. (also, I use sirloin tips because my family is very impatient and did not want to wait for meat to tenderize).

    Recipe #265724

    Forgot where I got this, but I serve on top of pasta and it's a nice change from your regular tomato sauce.

    Recipe #265628

    I just threw this together right now--yes, right now. I have next-to-nothing right now, so I just made it up and was actually surprised by the result. I just heated up some frozen veggies, and made some plain white fluffy rice to eat with this. Voila! Dinner is ready! I am listing what I used, but if you prefer other cuts of chicken or want to adjust the seasonings to your taste, please feel free to do so.

    Recipe #265625

    found this on cooks.com....sometimes i substitute the milk for heavy cream to get a richer flavor. chilling time not included in prep time.

    Recipe #257119

    I used to sell cookies before. These were my second best seller. Recipe #256498 were my first best. Caffeine addicts especially loved these. Hope you like.

    Recipe #256558

    I took a whole bunch of cheesecake recipes and kind of made my own. NOTE: I have actually made this mixing about 3/4 cup of chocolate chips into the cheesecake filling and then drizzled some melted chocolate on top once the cake cooled. Or you can also try mixing in some fruit. I like having fun with this. Time does not include cooling or chilling time.

    Recipe #256520

    ok, so i use preserves for these and not marmalade....but marmalade, to me, just sounds so much prettier...i usually make this with my pinwheel cookie cutter, which I had lost but thankfully chef#246018 told me where i could get a new one. They are also good with the linzer cookie cutter, and look so pretty. Also, if you have neither, just use a round cookie cutter and fold sides in to make a triangle. I will try to get a picture soon because I don't really know how to describe it. One last thing, when rolling out the dough, try to go 1/8 inch thick. If you go 1/4 inch thick, the usually unfold when they are baking.

    Recipe #256498

    No offense to anyone, but I hate stroganoff recipes that use lots of veggies, ground beef, any condensed soup, tomato products, and any broth/consomme. Just a preference. I used to make a really good stroganoff and somehow lost my recipe, so I kind of remember most of it, and jotted it down. Hope it is to your liking.

    Recipe #254854

    From Rachael Ray's mag. This is so good with some mashed potatoes to soak up the "beer gravy", as I call it.

    Recipe #251559

    easy tart that looks like you spent all day working on it. Time does not include chilling time.

    Recipe #250838

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