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    416 Recipes

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    This is more like dessert . . . so yummy! The recipe comes from Chef John Sharpe of the Turquoise Room at the La Pasada Hotel in Winslow, Arizona. If you're ever passing through Winslow, besure to treat yourself at the La Pasada.

    Recipe #488600

    Ready, Set, Cook! Reynolds Wrap Contest Entry! A new twist to a Southwestern favorite. The dark cocoa adds a complex 'mole' flavor to the dish. Can be prepared on the stovetop or in crockpot. Time indicated is for stove top preparation. The photos are of the taco salad that I made the next day with the leftovers . . . YUM!

    Recipe #487064

    Ready, Set, Cook! Reynolds Wrap contest entry. What a great presentation . . . and tasty too. I buy the 16 ounce can of Pillsbury Grandes (8 big biscuits), make four into bowls and serve the other four with the egg dish. The only special equipment needed is four ramekin or custard cups.

    Recipe #486952

    Ready, Set, Cook! Reynolds Wrap contest entry. Love the combination of pears and ginger so this was a natural. Be sure to use the Non-Stick Reynolds Wrap (love this stuff), otherwise the tart will stick to the pan.

    Recipe #486789

    The best Minestrone soup EVER! Recipe comes from the Gourmet Cookbook.

    Recipe #439164

    These rolls are so easy to make and tasty too! Original recipe comes from thepioneerwoman.com however I've converted it to use instant yeast. If using regular yeast, increase by 25%. To obtain less sweet rolls, I reduce the sugar slightly.

    Recipe #433922

    This is comfort food at our house! Original recipe comes from The Gourmet Cookbook, however I've modified to make it my own! Enjoy!

    Recipe #433823

    With recent success cooking with beer, I find myself obsessed with different types of dishes. The original recipe comes from Epicurious (Gramercy Tavern NYC) however I've modified to use candied ginger, which i usually have on hand

    Recipe #428729

    Serve as the main course or with chicken breast. Original recipe from Buitoni, but of course, I've embelished a bit!

    Recipe #428483

    Perfect accompaniment to beef, pork or lamb. Found in Real Simple magazine.

    Recipe #428385

    This is a beef stew simmered in a savory beer based broth served over mashed potatoes. Feel free to use your favorite vegetables; besure to adjust their cooking times accordingly.

    Recipe #428286

    Created by Queens of Quisine for ZWT #6 Wild Card Challenge. This British influenced sauce is great on fried, baked or grilled Salmon.

    Recipe #427776

    Original recipe from Better Homes and Garden, but of course I've made a few adjustments :-). For the crust use Recipe #309834 or use purchased pizza crust dough. Note: Jared roasted red peppers can be used but besure to drain thoroughly.

    Recipe #427466

    Bon Appetite, August 2001. For a quick and easy pita recipe see Recipe #310219

    Recipe #427457

    Added orzo pasta to the recipe to make this a heartier main course.

    Recipe #427446

    Great as an appetizer served with pita chips or fresh sliced cucumber. Also a wonderful addition to a pita sandwich.

    Recipe #427417

    While in Mexico each winter I usually enter at least one chili contest. I'm getting closer to first place. . . this was my (2nd Place) entry in the 2010 LoretoFest Chili Contest. This recipe is written for a pressure cooker, but can also be made on the stove-top. Adjust cooking times accordingly. If unable to find Arrachera Beef see Recipe #425640 to make your own.

    Recipe #425644

    When not in Mexico I use this recipe to make my own Arrachera Beef, a marinaded flank steak. The beef is perfect for tacos, fajitas or chili. Please note that cooking time is actually the minimum time needed to marinade.

    Recipe #425640

    Hummus is so common today it's almost become a little boring. Not this version! The starchiness of the chickpeas is counteracted by the sharpness of the parsley oil. Plus the bright green oil makes for an great presentation. Found this recipe in The Gourmet Cookbook.

    Recipe #425565

    Amazing flavor and so easy to make! This is a sweet bread similar to banana bread in texture. Serve warm with cinnamon butter or cream cheese. Make it plain or add craisins, dates, nuts, or let your imagine go wild. If you are not weighing the flour besure to spoon the flour into the measuring cup; it's important to have the correct amount of flour otherwise you'll be disappointed! Original recipe was found on Simply Recipes, however I've made a few adjustments!

    Recipe #417703

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