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    43 Recipes

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    Growing up, me and my brothers loved this recipe for deviled eggs and would wipe out a whole platter of them quickly. The only hard part is balancing taste and texture so that the egg yolk does not get too soupy. Start small and add the ingredients a bit at a time.

    Recipe #162968

    This dish is definitely NOT low fat, and wouldn’t taste right if it were. It is a special treat kind of dish and everyone who has tried it loves it. Our family serves it at holiday times sometimes, like Thanksgiving or Christmas. It is not a holiday dish per se, but it does go well with any meat: beef, chicken, turkey or ham.

    Recipe #162512

    I have found a lot of taco seasonings that use most of these ingredients, but by experimentation I like this recipe myself. However, try it first making a very small batch first. You may or may not agree with the proportions or ratio of spices in this. I like it this way, but you need to try a small bit first to see if you do before possibly ruining a whole dish if you don't.

    Recipe #162508

    My brother found this recipe in an old cookbook published in the 1920’s I think this originally came from a turn of the century cookbook that was reprinted in the ‘20’s.Potted ham is a good way to use up leftovers from any ham. Smoked ham works particularly well. The recipe can be doubled or reduced as necessary.

    Recipe #161985

    I have seen a lot of recipes for beef stroganoff, but this is the best one I have ever eaten.

    Recipe #161890

    This recipe was born of necessity. My mother got a case of canned spinach as a wedding gift. Rather than throw out the canned spinach, which, by itself, she didn't like, she thought of the following recipe to make it palatable. It was a family hit ever since

    Recipe #161260

    Great picnic food served with potato salad, fried chicken, cole slaw, hot dogs, hamburgers, etc.

    Recipe #161252

    This is the actual famous middle eastern dish that everyone I've made it for goes wild over it. I also posted an adaptation on Recipezaar using peanut butter instead of Tahine. I also modified it using garlic powder to boost the 'garlickiness' of the dip for those who adore garlic. It can be made with regular vegetable oil, but it won't be as exotic quite as the olive oil version. It is still good even using regular oil. I hope you try this. It isn't terribly expensive to make and the longer it sits, the better it tastes.

    Recipe #161249

    This is a nice way to fix Mexican style chorizo and eggs as a breakfast burrito. I recommend using real Mexican "queso fresco" that is usually available in large supermarkets in the Mexican section of the dairy case. It adds a nice texture and flavor and doesn't melt into goo...but retains its integrity and flavor. Also, it has a slight tangy flavor that American cheeses lack. However, if you just don't want to mess with it, use your choice of cheese. I think most would choose Monterey jack or cheddar. If you want, just make a plain egg and chorizo breakfast burrito omitting the cheese. That works too.

    Recipe #160774

    This is kind of my own twist on cottag fries with red and green bell pepper, usually called "O'Brien Potatoes". I needed to make something like the O'Brien potatoes, but without the fancy shmancy pimentos, red bell peppers, etc. Some of us out here lack funds to go out and buy esoteric ingredients. Try this with the following warning: this recipe might be too hot/spicy for the non--pepper buff, so use the bell pepper if you can't take a tiny bit of heat. I added the twist of using the Mexican Pasilla or Poblano (green) chili pepper, which tastes basically like a bell pepper but it is a little hot, although not like a jalapeño. If you are adventurous, try this with the Poblano. It gives a nice spicy bite to the potatoes and onion, but without burning your mouth out.

    Recipe #160562

    The original recipe which I grew up with called for half yellow wax string beans (canned) and half regular green beans (regular cut) but since I haven't been able to find the yellow wax string beans canned for quite some time anymore, I just reluctantly made the green bean component all GREEN bans.

    Recipe #160459

    This was a family favorite when I was growing up.

    Recipe #160280

    Gets pounced on every time he makes it.

    Recipe #160056

    Simple yet effective. This recipe is enough for several batches of cole slaw.

    Recipe #160053

    This recipe is simple, but delicious. The apple and caraway seed give it a really nice flavor and it makes a good accompaniment to any German-style food.

    Recipe #159930

    A family favorite when I was growing up. Mom would cook this hot potato salad and serve it with links of polish sausage.

    Recipe #159841

    This is not a low fat dish, but it is absolutely delicious considering how relatively simple it is to prepare. The slow cooking and the ingredients make the beef come out very tender and with a rich hearty flavor that melts in your mouth. In my opinion this dish is well worth every bit of the work it takes to make it.

    Recipe #159733

    Based on pico de gallo made by my brother with his ethnic Mexican friends from work, this turns out to be a really nice, fresh salsa that goes wonderfully on a multitude of Mexican dishes like fajitas, carnitas...you name it.Also works wonders at a party as a salsa dip for tortilla chips. There are similar pico de gallo recipes out there, but this one seems to achieve a subtle balance and slight superiority over others I have tried.

    Recipe #159553

    I got this recipe from a lady in Clear Lake California, whose church I attended. She would fix this recipe for potlucks to feed a lot of people. So if the recipe is too big, cut it in half.

    Recipe #159406

    My mother took an East Indian cooking class at our local college. When I was a teen she tried out the recipes she liked on us kids. I remember this salad being a favorite of ours. How authentically East Indian it is, I don't know, but it is good and I haven't seen any just like it.

    Recipe #159395

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