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    73 Recipes

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    Okay, so it is stuffed peppers; but doesn't it sound fancier! This is what my son calls them, I don't know why. And I like it so that is what I call the dish. My dad's cousins' kids named a dish 'Sloppy-glop' and everyone loves it anyway....I'll stop rambling now. This is great with a tossed salad and some crusty bread. I will say 8 servings for the calculator, really if you were making this as an appetizer you could easily get up to 32 servings by cutting each piece into 4 after they are baked.

    Recipe #99808

    Okay so the hubby and kids HATE tofu right? They don't know what they are missing. This is one way to slip in those soy isofavones that they need. The chicken comes out fantastic too. I like to serve this with rice, steamed green beans, mango chutney and flat bread (flour tortillas work fine). There are many kinds of curry; I use a powdered one from a local natural foods store. Take the time to try a few and find one that is right for your family, some are hot and some are savory. Yummy.

    Recipe #99606

    Five spice powder is available in the Asian foods section of most grocery stores. It smells sweet and compliments apples well. This is a nice surprise for anyone who thinks that apple pie is ho-hum. For a-la-mode, I recommend a small scoop of orange frozen yogurt.

    Recipe #91027

    This could also be called Pasta Faggiole, Fazool, what ever lol. I should find someone who really knows Italian to tell me the correct spelling. I have seen many. Enywho, this is a hit; and if you cook the beans long enough it won't make you gassy. The leftovers are even better than when it is first cooked, and it is even good cold. If you wish this could be made with olive oil and veggie stock for a vegetarian dish.

    Recipe #88400

    I decided to try to make a very basic meatloaf, one that I knew I couldn't mess up. I am so tired of loving my cooking and having to force the kids to eat. I think that this was just right. We had plain cheese ravioli with butter with this. I would recommend trying them as a side at your home too.

    Recipe #87733

    This is an easy veggie side dish; add cooked chicken and it is Chicken A La King. I like to serve it over mashed potatoes.

    Recipe #83401

    I love this, though I will admit that for some it is an acquired taste. I like to top mine with lingon berry sauce, whole cranberry relish would do. It is pronounced 'Rootmoose' or 'rut-Muss' depending on where the speaker is from. I am from the states so I tend to say 'rootmoose'.

    Recipe #78072

    A fine late summer soup. This is very hearty and best if made with fresh raw limas. You will have to take them out of the pod (don't eat the pods unless you want really horrid gas later) but there is no need to soak them. Any other garden additions or meat would work just as well. Even my kids will eat this, which says a lot.

    Recipe #73135

    A twist on a classic. For a creamy one add to a large glass with more syrup and a shot of Irish Creme and some Chocolate liqueur. ;) Remember, always drink responsibly, I love yall guys alive.

    Recipe #61392

    Want to impress at the next family dish to pass, here is just to thing. This is sweet and savory. I also like to use it as a condiment on steak.

    Recipe #61388

    A delicious salad for any occasion. If you are lucky enough to live where you can get fresh lettuce in December this would be fantastic on a Christmas table. Don't be squeamish about onions and raisins, they go really well together. I have seen similar receipts in Polish and Finnish cookbooks.

    Recipe #61387

    This is my take on Rachel Ray's lemon chicken. It is just fantastic! Everyone ate it, even my picky princess. We had artichokes with it and the sauce was good on the more bitter ones.

    Recipe #61225

    My grandmother learned to make Arroz con pollo from a lady at our church when I was a kid. That receipt called for 2 whole chickens... I have never cooked it myself. This comes close, just be sure to use a tomato barbecue sauce, not a molasses one. Or you could use a can of crushed tomatoes with a thick barbecue sauce and cook the sauce down before adding the rice. You could certainly use any meat you have on hand.

    Recipe #61223

    I had such a hard time finding instructions on how to make plain artichokes, I thought that I would share. This is no thriller, but it is basic.

    Recipe #61001

    This was my picky princess’s (age 7) idea. Boy was it good. I recommend Francesco Rinaldi sauce. And definitely use the toughest crusts you can or it will fall apart. I highly suggest tinkering with ingredients, and if you change the receipt and want to post it please tell me so that I can try your version.

    Recipe #59883

    This is something that one of my mother's friends served us once. Lately there has been a 'Homebakes' version available in the store. But why buy a boxed meal when it is this easy? And of course you can use any chili that you like.

    Recipe #32371

    I love figuring out what's in the packaged foods that I like. This should be easy enough for even the most novice cook.

    Recipe #32363

    This is a good way to use up leftover stew or Thanks Giving turkey and gravy. The filling just needs to be stew like. You can mix shredded turkey, gravy and leftover veggies to do this. Just don't make it too runny.

    Recipe #32285

    My family thinks that I am crazy when I put the mayo on the warm unrinsed pasta. But I never hear any complaints the next day. The heat brings out the flavors, mmmmmm.

    Recipe #29498

    This is such a nice way to reheat a steak. I wouldn't do it if the steak was originally cooked past medium, as it will become tough. If you do this correctly the meat will be falling off the bone and tender--isn't that better than the microwave?

    Recipe #29431

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