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    54 Recipes

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    I got this from the Best of Bridge. I made it for Christmas and thanksgiving dinner in Korea and people raved about it. One male friend asked if I was making those awesome carrots when I invited him to Christmas dinner.

    Recipe #91161

    7 Reviews |  By Cathy17

    I created this recipe by fooling around with some ingredients. The result is a wonderful tangy marinade with a bit of a kick that I use on steaks, pork chops, roast pork and even deer meat. This is especially good for a tough cut of meat. I frequently use this for london broil and marinate overnight. If I use for a pork roast, I add more maple syrup to make it sweeter and then baste the pork roast with it when it is cooking in the oven. ETA: You can also use Agave nectar in place of honey or maple syrup as a low glycemic option.

    Recipe #91160

    This is quick and easy to make on a hot weeknight. Just fire up the BBQ, baste the chicken with the marinade and VOILA! You can also double the sauce and bake the chicken in the oven.

    Recipe #91002

    4 Reviews |  By Cathy17

    Yet another recipe from Canadian Magazine, Chatelaine. What's great about their recipes is they are triple tested and always tasty. Great to dress up grilled chicken, steak, fish or burgers. Recipe is easily doubled.

    Recipe #90909

    4 Reviews |  By Cathy17

    I got this from Chatelaine, a Canadian Magazine. It's a great and tasty way to prepare asparagus!

    Recipe #90819

    3 Reviews |  By Cathy17

    I got this from Chatelaine, a Canadian magazine. This is a lower fat version, but not low on taste! This is really yummy and the fat content is cut by omitting oil, adding lots of vegetables and cutting out fat laden peanuts.

    Recipe #90818

    I got this from the Best of Bridge cookbook. It is a real hit at BBQ's as well as a side dish on a hot summer day. I make a big batch because people always want to take leftovers home! Tastes even better the next day, but the cucumber will be a bit wilted, but doesn't affect the taste. Enjoy! Edited to include: You can also add some fresh dill weed to the dressing. It adds a nice flavor. Edited June 2011 to include: You can also try using Splenda in place of sugar. It doesn't alter the taste too much. I have successfully used it in place of sugar. It depends on your tastebuds.

    Recipe #90816

    This is my own concoction that is quick, easy and very tasty! Serve with Pasta! I don't measure anything and the garlic butter mix should be very thick and chunky. My husband loves it and if we have pasta, he expects me to make this garlic bread. Enjoy!

    Recipe #90808

    1 Reviews |  By Cathy17

    I got this from a Kraft Canada Kitchens recipe a few months back. It's quick and easy to make. Vegetarians can omit the beef for a nice vegetarian pasta meal.

    Recipe #90447

    2 Reviews |  By Cathy17

    My mom made these while I was growing up and I make them a couple times a month. They are easy to make and the sauce tastes fantastic. Wonderful served with rice. This makes lots of sauce which is great for mixing with the rice. This has a nice tangy flavor, but much different from traditional sweet and sour sauce. The leftover chops are great sliced on a sandwich with some sauce the next day. Any extra sauce can be frozen.

    Recipe #90372

    3 Reviews |  By Cathy17

    I got this recipe from a PACE Salsa summer pocket cookbook many years ago. It is a simple method to dress up canned baked beans. I have adjusted the ingredients/measurements for our personal tastes and I freepour everything, but had to provide measurements. Use the measurements as a guide only. I am always asked for the recipe or to bring them to BBQs and potlucks. They are quick, easy and without the hassle of making beans from scratch. The cumin and salsa gives them the kick and unique taste that have people coming back for more. I also make a big batch to ensure leftovers and put in the freezer. If you go camping, the frozen baked beans in ziploc bags make excellent icepacks! Enjoy! Edited to add: I make this in a 6 qt crockpot and the recipe as posted below fits perfectly.

    Recipe #90188

    1 Reviews |  By Cathy17

    I have made this many, many times to rave reviews. It is a lot of work to make, but your guests or family will forever bug you to make it over and over again. It's a big hit at parties and guests will devour it. Make sure you chop, shred and measure all ingredients in advance. This is not a recipe to chop as you go! It can be a bit tedious to make the first time, but once you get the hang of it, you'll become a pro and your family food critics will give it 5 stars! I found this recipe in the FIRE AND ICE cookbook. I have modified it a bit for our tastes and you can always alter the salsa amount and intensity for your tastes as well as the jalapeños. I made it once with swiss cheese, per the recipe and now I only make it with the old cheddar with a bit of mozzarella. Recipe doubles, triples and freezes very well. For parties, I recommend you double it.

    Recipe #79879

    This is similar to my mom's recipe that she has made for years. She never measures and adds everything for our taste preferences. I have never been able to top her stuffing, but this comes very close. I don't measure the herbs. We like the sage flavor, so I tend to add more of that. I taste it until it tastes right to me. Adjust the herbs to whatever your taste preferences are. Your kitchen will smell wonderful as the herbs are cooking with the vegetables! If you like drier stuffing, adjust the amount of chicken broth. We like ours moist, so I use about 2 cans of swanson chicken broth. I always make several days ahead and freeze in ziploc bags with all the air squeezed out so that I'm not so rushed the day of the dinner.

    Recipe #79337

    I found this recipe online and have made it several times. It is a big hit. I tripled it the first time I made it, so I had to adjust all the recipe measurements to taste.

    Recipe #39439

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