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    43 Recipes

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    I don't know if anyone else will like this, but I do.

    Recipe #195512

    A surprisingly nice dish. It may look a little bit strange but it tastes very good, especially with buttered toast

    Recipe #485511

    Tasty adaptation of more familiar squash medley using butter, parsley, tomato, squash, onion and bell pepper. I like this better and it has sort of an "Italian" taste that I myself really like.

    Recipe #238334

    I don't' know who else likes greens cooked this way, but I do. You could further reduce the calories but substituting all or part of the sugar with artificial sweetener, as long as you don't heat it too much and cause it to lose its sweetness. I never measure my vinaigrette ingredients, so you may have to taste test and adjust the balance of flavors when you make this dish. I really like greens fixed this way.

    Recipe #170261

    There are a ton of variations on doctoring box type mac and cheese mixes. Here's mine and everyone I try it on seems to like it

    Recipe #365987

    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

    An adaptation of the famous Middle Eastern favorite called "hummus bi tahini". This is a more convenient and quick, yet equally tasty, garlicky, pureed vegetarian dip served as an hors d'oeuvres eaten with pocket bread or diced tomatoes. This American adaptation seems to work well by making it with a food processor and substituting peanut butter for the traditional sesame seed paste. The flavor comes out a little bit different but it is still equally tasty and for the average shopper, easier and cheaper to make.

    Recipe #159366

    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

    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

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

    Recipe #160053

    A quick and surprising good tasting 'instant' posole that fills the bill and doesn't take a lot time and effort but I thought it came out pretty close considering how little goes into it.

    Recipe #159289

    Recipe #159159

    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

    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

    This is as close to 'garlic heaven' as you are likely to get. I don't use pure olive oil because of the expense and half olive/half canola works fine for me. Use whatever combination or pure oil works for you. This sauce is amazing on toasted slices of sour dough French bread, accompanied by a glass of my favorite dry red or white wine. It is also wonderful on cooked meat (beef, pork or chicken).

    Recipe #197526

    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

    This is the combination and amounts of ingredients that I have found works for me and is a hit when I put it into tuna sandwiches. The trick is not to let it get soupy. Got to watch the mayo and the relish.

    Recipe #164478

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

    Recipe #161252

    This is a simple dish, maybe not low fat but quite elegant in its simplicity

    Recipe #340096

    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

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