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    342 Recipes

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    This meatloaf has ground meat from two cuts of beef -- sirloin for its beefy flavor, and chuck for moistness and tender texture. Tip: When shaping meatloaf in the pan, use a light touch. Packing it tightly will make the loaf dense and tough. For even browning and to prevent drippings from pooling on the top of the meatloaf, use your fingers to round the top while pushing the sides away from the edges of the pan.

    Recipe #486005

    I was looking for a new way to make carrots one night and came across a page from a magazine I had cut out years ago with this recipe. My son loved it! The dried plums -- prunes :) -- and orange juice gave a nice sweetness to this side dish. It's also fast and easy to make, which is a bonus on busy nights.

    Recipe #486000

    I originally found this recipe in a Good Housekeeping cookbook, but have modified it over the years to suit our family's taste. It goes great with just about any chicken, beef or pork -- I just pop this in the oven and make the rest of the meal while it is baking.

    Recipe #461441

    Another delicious recipe from Taste of Home magazine.... Note: The "cooking" time is actually the time needed for freezing the pie.

    Recipe #439278

    These kabobs are so full of flavor from the marinade of herbs and spices! I especially like the flavor the Thai red chili paste gives the steak. I marinate these overnight, and serve it with couscous and a seasonal green vegetable. NOTE: the preparation time does not include the time for marinating.

    Recipe #438638

    Quick and easy to prepare & cook, it's great for summertime grilling.

    Recipe #433797

    Nothing could be simpler than this recipe, and it's great because you can start marinating it the night before, or in the morning, and then all you have to do at dinnertime is take the pork chops out of the bag and grill them. Note: the time listed does not include the time for marinating.

    Recipe #429109

    I can't remember where I found this recipe, but it's been pasted into my own hard-copy recipe book (which I used all the time until I discovered RZ). I love hearts of palm but haven't found too many recipes using them, so I make this often. I've served this salad to several people who said they had never even heard of hearts of palm, and they've said they were pleasantly surprised at how much they enjoyed the taste.

    Recipe #428241

    The salsa is what makes this recipe. I also tried it on halibut fillets and they turned out beautifully. I love its creamy, fruity and sweet flavor.

    Recipe #428217

    What a delicious take on the classic Cobb salad. It's great served with crackers, celery sticks, or the dipper of your choice.

    Recipe #428168

    I found this recipe on the Whole Foods website when I was looking for a good dish to use up some extra mushrooms, to be served alongside Recipe#420555, #420555. It turned out so good that I'm posting it here for others to enjoy. If the mushrooms are sliced 1/4-thick or more, they will still be a little firm. If you like them well-cooked you can just cut them a little thinner.

    Recipe #426381

    This came from a booklet that had recipes for St. Patrick's, I guess because of its light green color. However, it would be refreshing any time of year.

    Recipe #426270

    I LOVE avocados, especially the black Haas avocados. They're creamy and have such a "buttery" taste, and yet are cholesterol-free. This recipe makes a really delicious sandwich. When I make it for the kids, I eliminate the cumin, but add it when I'm making a sandwich for myself -- I like cumin's very mild spicy flavor that has a hint of caraway in it.

    Recipe #412128

    There are many recipes for meatball appetizers, perhaps because they are so easy prepare and keep well in a slow cooker. I found this version in our local newspaper -- the combination of currant jelly and barbecue sauce sounds yummy! If served as an appetizer, it will make 16 servings at 2 meatballs each; if serving as an entree, it will make 4-5 servings.

    Recipe #412078

    Here's a great recipe for a burger to wow the tailgating crowd, or for any gathering of friends/family. The topping has tangy zing to it, and the hamburger mixture is made with some ingredients you don't usually see in the mix. Aged cheddar or a smoked provolone cheese will add the final touch to this new twist on the standard hamburger. Goes great with baked beans, corn, or any of your usual tailgating side dishes.

    Recipe #391622

    I love dried apricots, so when I saw this recipe from my local supermarket I had to save it. It has the classic blend of "sweet, sour, salty, tangy" flavors that I love.

    Recipe #391376

    Garlic takes on a mild and somewhat sweet flavor when roasted, and in this dish you roast the garlic and the butternut squash at the same time. It's a good way to use squashes that come into season in the fall.

    Recipe #391322

    This recipe was created at Pascal's Manale restaurant in New Orleans in 1954. It is often served with French bread for soaking up the rich sauce.

    Recipe #390443

    These make such a cute presentation and can be used for an appetizer or side dish. They are perfect to make in autumn, when mini-pumpkins are readily available.

    Recipe #390441

    I've never tried making challah bread at home, but when I purchase it at the bakery everyone loves it. This looks like an easy recipe to make and the addition of apples makes it a more of a "treat." The cooking time also includes the time the dough needs in order to rise.

    Recipe #390435

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