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    39 Recipes

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    This is not an age-old true "Cajun" version, but looks as good as it tastes. If the chili powder you're using does not contain salt, you may need to add a touch.

    Recipe #38329

    This twist on salsa courtesy of Whole Foods and Chile Pepper Magazine. Great with chips or on grilled fish.

    Recipe #38179

    These are best when grilled over charcoal. Top with jalepeno-jack cheese. For a bolder twist, baste with creole mustard instead of bbq sauce

    Recipe #36097

    Great for Brunch or a light lunch. Fresh crab meat can be added to make even "more better" (Lenders makes frozen 2" bagel sold in groceries, this makes very good appetizers. But be sure to add the crabmeat and cut the cheese into smaller squares)

    Recipe #34339

    Nice casserole for a rainy day. Try to use fresh kraut, not canned; and good quality Swiss cheese.

    Recipe #34333

    Anyone having access to fresh tuna knows that canned stuff does not taste like tuna. This doesn't need to be chilled very long. Serve on greens, maybe a little chopped egg on top

    Recipe #33410

    The mustard idea I got from Wolfgang Puck on a recipe he used with Ribeyes. I substittuded sauted onion rings for fried,pork for beef, added the shrooms and tomato. Came out fantastic, with requests to do it again.

    Recipe #32579

    I've always mixed cheddar and peanut butter as a kid. These are good.

    Recipe #24352

    Full-flavored egg dish for Brunch. Serve with bagels, cream cheese, and home-grown tomatoes.

    Recipe #24067

    We used to make this in much larger batches for a restaurant. Yes it has many ingredients, but once you make it and bottle it up, you will have it and your neighbors won't! Great on everything from ribs and chops, to burgers and seafood.

    Recipe #23960

    A different twist on the hamburger favorite. Serve very hot on CWB's (cheap, white buns) just like Carolina barbecue. Top with slaw and huge dashes of Texas Pete or Tabasco...enjoy

    Recipe #23560

    This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.

    Recipe #21151

    These fiery little friends are great for race days, tailgate parties and Sunday afternoon playoffs. Not suitable for synchronized water ballet get-togethers, though. After the last touch of oil is added they could be char-grilled if you don't want to heat the oven.

    Recipe #20939

    I like roasting chickens on one of those upright stands. Flavors run down thru the poultry, and excess fat drains out; and you can watch it turn nice and brown as it cooks. Herbs and spices can be added to the pepperoni when "stuffing". Carve and serve this dish with your favorite pasta and marinara sauce

    Recipe #19837

    This is great for brunch! Cut each slice in half and serve on a warm platter, dusted with powdered sugar; maple syrup and REAL butter on the side.

    Recipe #19557

    This recipe works with two pounds of your favorite fish; the fresher, the better. Cut fish into 1 to 2" pieces and fry in either canola or peanut oil for best results. Enjoy

    Recipe #19145

    Always used a complicated cheese sauce for this recipe when in the food biz, but canned soup works fine. Drink any remaining beer. Must supply your own fireplace!

    Recipe #17091

    This simple roast produces a crispy skin and juicy meat with a slight hint of herbs. Goes great with all the traditional chicken side dishes. (Do not baste when cooking)

    Recipe #16992

    The garlic in this dish actually sweetens with the long cooking time. Thinly slice the roast, layer over wide egg noodles. Ladle with the sauce and top with Parmesan!

    Recipe #16557

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