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    You are in: Home / Megohm's Public Recipes
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    46 Recipes

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    Something I came up with during one of my "Dexter," binges. This is super savoury, rich, filling, and above all, delicious. Very easy to make, as well. Serve over rice.

    Recipe #457652

    Cuban-inspired soup that is perfect for watching your favourite vigilante serial killer on television. Or if you're just in the mood for Cuban!

    Recipe #457651

    A simple soup, not a terribly complex flavour, but all of you lushes will appreciate it, I’m sure. A rich chicken broth, romano beans, cabbage, and pasta . Peasant-tastic!

    Recipe #457650

    Creamy and rich, no messing around here.

    Recipe #457649

    This is something my mom started making for the kids at the daycare she works for as a cook. Sometimes she brings home this, amongst other things, and slathered with butter or a bit of honey, it's always a treat. Very easy to make, without having a lot of ingredients on hand.

    Recipe #457648

    My far-from-the-truth Amatriciana sauce variation. Bacon and olive tomato sauce, oh my! Good in times of hunger and poverty, when pasta is plentiful.

    Recipe #457625

    For times when plain old chili just won't do. Note: There's plenty more beans than there is beef in this recipe, and the measurements are just rough estimates of what I used, feel free to use whatever you like!

    Recipe #457624

    Stick-to-your-ribs, good old fashioned meatloaf. Easy, tasty, a better way to use ketchup to jazz up meatloaf.

    Recipe #457623

    A nice refresher from Pasta Fagioli. Super satisfying, inexpensive and easy to make, I could live off this stuff, and often do.

    Recipe #457621

    1 Reviews |  By Megohm

    These aren’t heinously spongy like most oatmeal muffins, and they actually have respectable mushroom-y muffin tops. You could always change up the berries in this, if you want. I love these!

    Recipe #457617

    Straight-to-it, no nonsense, Southern lemon poundcake! A variation from the Fish Family Cookbook, out of South Carolina. You can make this any old way you want, you can substitute some vanilla for the lemon zest, and add anything you want. Cherries, pineapple, coconut, chocolate chips, blueberries, orange zest, just about anything! I like to make a simple glaze for this with 1.5 cups icing sugar, 1 tsp lemon zest, and 1/4 cup lemonade, but you could also use milk or water.

    Recipe #457616

    Something I came up with when I was in dire need of some good Louisiana food. I was terrified my family was going to be scared to try it, but they loved it! The whole pot was devoured, so I will definitely be making this more often! I served it up with rice and petit pois. Note: You can use any other kind of meat, instead of chicken, although gauge your time and throw seafood in at the end, if you're planning on using that.

    Recipe #430002

    1 Reviews |  By Megohm

    This is by far the best iced tea I've ever made, after a long, desperate search for perfection. Just the right amount of sweet, with just enough lemon to tickle your tastebuds. The ingredients were found on Allrecipes, but I've adjusted the method, which I think really makes it.

    Recipe #429317

    Aptly named for it's "bring you to your knees-good" quality. Heh, heh. (VERY easy, too)

    Recipe #429224

    With prosciutto! This is a combination of the Italian heritage on my side of the family, and my fiance's. While my side makes our Fazool a little thinner, his is a bit thicker - we combined them. This is good, hearty stuff. Feel free to make healthier substitutes though, by all means! As for pasta, Ditalini is the traditional, but elbow macaroni and broken spaghetti are good too! Note: We use our "Devastating Tomato Sauce," recipe, which is also on here.

    Recipe #429222

    A simple, comforting, heartbreaking-ly good Italian dish passed down in my family. I hope this is my last meal. (Note: My father suggests using vegetable or canola oil because he feels olive oil is too strongly flavored for this dish - not to mention it was less expensive back when...)

    Recipe #429221

    1 Reviews |  By Megohm

    You know how good a sandwich tastes, any sandwich at all, but particularly a roast beef sandwich on rye, with caraway? That’s what’s going on in this soup. It’s what I’d eat if I were a weary, homesick Scandinavian spending time in Texas. Inexpensive, satisfying and, a nice change from Beef and Barley.

    Recipe #429166

    A fantastic marinade my fiancée and I came up with one cold, cold night. Robust (but not too robust!), rich and very tender steak. Great for sirloins and prime rib. Easy, too! Our favorite. Note: Try to use the best coffee you can - your steaks will like it. (Marinating time is cooking time)

    Recipe #429165

    A very easy and delicious dessert or snack-cake (breakfast?) to throw together in a snap. Full of flavor and chock-full of comfort!

    Recipe #429163

    My favourite biscuit recipe! Crunchy outside, soft, buttery inside, with the addition of CHEESE! An adaptation I made from one of Edna Lewis' recipes. Note: Feel free to use lard or shortening as opposed to butter - I always prefer lard over shortening though.

    Recipe #429157

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