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    342 Recipes

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    I found this recipe in our Publix supermarket ad and wanted to try it because I'd never had ponzu sauce before. Well, it made a wonderful dinner that we all enjoyed, and I served it with a side dish of carrots and sugar snap peas. (I've added directions for making roasted garlic, which I prepare ahead of time. When it cools, I separate individual cloves and squeeze out the creamy roasted garlic until I have the amount I need -- in this recipe, 2 teaspoons.) I roast the garlic ahead of time and start cooking the rice about 15 minutes before I start making the chicken ponzu. Cooking time includes the time for roasting the garlic and also for making the chicken ponzu.

    Recipe #367172

    This makes a wonderful side salad for dinner or a complete meal for lunch. With all the different types of fruit in it, this salad is wonderfully refreshing any time of the year. As a side salad this serves 4; as a luncheon salad it serves 2.

    Recipe #367164

    This is a healthy and quick meal to make, courtesy of the Good Housekeeping magazine.

    Recipe #364857

    Using lemonade instead of fresh lemons gives this pie the right amount of sweetness to complement the berry mixture. And with only 10 minutes prep time, it couldn't be any simpler to make. NOTE: The cooking time listed below is actually the time need to refrigerate the pie before serving.

    Recipe #363869

    I found several recipes for chocolate turtle cheesecake here, but this one has a few different ingredients, so I'm posting it. It comes from Kraft Foods. NOTE: There is an additional 4 hours needed for refrigerating the cheesecake after it is cooked.

    Recipe #363867

    This recipe is for one person, but I've made batch of them before to serve as snacks.

    Recipe #363852

    People seem to either hate or love beets -- I would guess you like them because you have chosen this recipe to look at. (The first recipe calls for canned beets; sometimes I buy fresh beets and cook them -- this variation is after the canned beet recipe.) When using the fresh beet recipe, I make the beets ahead of time to allow for cooling in the fridge and then just cut them up when assembling the salad.

    Recipe #362232

    The buttermilk adds a really creamy texture to this au gratin recipe, and the four-cheese sauce mix gives a nice cheesy taste, but one that doesn't overpower the potato flavor in the dish.

    Recipe #361904

    Our family loves custard pie, and we enjoy this variation of my usual recipe. The buttermilk gives a slightly tangy taste to the pie and the orange zest adds a nice, bright flavor to the custard. (Time for the pie to cool completely is in addition to the cooking time below.)

    Recipe #361888

    This is a Paula Deen recipe she came up with for a Valentine's meal, and it makes two 4" cheesecakes. I found it after Valentine's Day this year, but I'm going to make it on my husband's birthday -- it looks like it will make a terrific dessert for special occasions. Note: There is a 4-hour chilling time required in addition to the cooking time.

    Recipe #361881

    I found this recipe on the All Recipes site and knew right away that our family would love it. We all did and now it is one of the favorites in my "keeper" file. Granted, it is high in fat content and calories but is oh-so-good for the occasional splurge -- we usually have it with grilled chicken and a steamed vegetable.

    Recipe #361874

    Adding buttermilk and rosemary makes a deliciously different variation of the standard mashed potato recipe.

    Recipe #361801

    This recipe comes from the Holiday 2008 issue of the Kraft Food and Family magazine. It sounds like a great appetizer that is quick and easy to make.

    Recipe #356058

    When my son's "sweet tooth" is looking for a treat, I can whip these up in no time at all. (The preparation time includes cooling time of 45 minutes.)

    Recipe #354668

    I found this recipe in the Spring 2009 edition of the Publix Family Style magazine. Although I'm not exactly sure why it's called "Party" Chicken, the chicken turns out nice and moist with a crunchy topping.

    Recipe #353085

    I found this recipe in a recent issue of Domino magazine and it looked so good, and so different from the other cornbread recipes I've tried, that I decided to post it here.

    Recipe #352928

    When mangoes are in season, this makes a refreshing and delicious treat. The ingredients call for lowfat vanilla ice cream and nonfat milk; I have tried it using regular ice cream and whole milk; if you like a very rich smoothie you will enjoy it this way. I usually make it with regular ice cream and 1% milk.

    Recipe #352911

    This is a great side dish for many types of recipes; and for vegetarians it can be served in larger portions to make a delicious dinner entree.

    Recipe #352909

    In reading an interview Barack Obama gave several months ago, he said his favorite foods for dinner were thin-crust pizza from the Italian Fiesta Pizzeria in Chicago, chili (I've posted his own recipe here), and shrimp and grits. I found several recipes online and thought that this one, courtesy of AOL Food, looked especially good.

    Recipe #351455

    I found this recipe on the official Obama/Biden website. He said on Good Morning America that this is his favorite chili recipe and he has been enjoying it since college. (This recipe didn't list the exact times for cooking each step. I am posting it just as written, but personally I would cook the beef first, drain and set aside, cook the onions, pepper and garlic, and then add the cooked beef back into the pan. You may want to cook it with his ingredients but following directions used for any standard chili recipe.) Another dish he mentioned as a favorite was shrimp and grits. I've found a recipe for shrimp and grits that looked really good and I've posted it here (Recipe#351455).

    Recipe #351452

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