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    214 Recipes

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    From Food Network Magazine. It's supposed to be a copycat of Chi-Chi's chimichanga (baked instead of fried) with their Mexi-sauce.

    Recipe #479555

    From Cooking Light, yet another recipe I can't wait to try. A whole chicken stewed in a soy liquid, served over cellophane noodles and cucumbers. I think some cilantro or Thai basil would be a nice compliment.

    Recipe #179177

    Yet another Cooking Light recipe I have not gotten around to trying yet. The header on the original printing says it tastes better the next day. I think it would be a lovely contrast to serve with a crispy asian slaw, with some fresh sliced hot chiles mixed in.

    Recipe #179174

    I've never written this down, but a friend who came for dinner begged me for the recipe. Some of the measurements are approximate, so feel free to play with it. I also make the same wraps with Teriyaki Chicken instead of pork tenderloin.

    Recipe #174191

    From Everyday Food. You can leave out the almonds and dried apricots, or substitute other types of nuts and dried fruit, such as cashews or peanuts and mango or pineapple. I haven't tried it yet, but I think scallions would be nice to stand in for the sweet onion, and I would probably add some fresh cilantro.

    Recipe #188154

    You can use almost any kind of noodle in this dish. Originally from Everyday Food. I guess a taste for sweetness is subjective, because we love this dish! Sometimes I add fresh orange zest, cilantro and crushed red pepper.

    Recipe #187872

    From Cook's Country

    Recipe #492943

    From Cooking Light. Serve with crudites or pita chips.

    Recipe #190266

    This is a Rachael Ray recipe. I haven't tried it yet, but it looks like an easy side for Southwestern or Middle Eastern dishes.

    Recipe #175407

    From "Everyday with Rachael Ray." The original recipe called for making your own baked potato chips, but I didn't think I would ever go through the trouble. I would serve it with yummy thick Kettle chips or pita chips.

    Recipe #248905

    These are a little different every time I make them, but this is the general guideline. You can use 1/2-1 lb ground pork. They are still good if you use all beef, just a bit different.

    Recipe #187808

    From Cooking Light. Would go great with any roasted meat.

    Recipe #238270

    From Cook's Country June/July 2012. Keep in mind the nutritional info includes all the oil for frying, so the numbers are off.

    Recipe #481707

    This is another Rachael Ray recipe I make all the time. The only modification I made was to cut the meat in half, from two to one pound. I simmer mine for about 45 min when I have the time.It is also good without the corn cakes.

    Recipe #176438

    From Cooking Light. When I MADE THIS stew, I did end up adding a bit more salt and pepper, and a squeeze of fresh lime. It was delicious!

    Recipe #202955

    From Cooking Light. Also good over smashed potaotes-I also like to thicken the sauce at the end.

    Recipe #212870

    From Cooking Light. Haven't made this yet, but includes all my faves. The mag says to make it an hour ahead of time and keep in fridge.

    Recipe #232867

    From Everyday Food. I haven't tried these yet, but am planning adding to my Holiday cookie baskets. Update: Thanks to Gayla's kind review I had to make these NOW. Soooo glad I did, some of the best cookies I've ever made. Almost like a chocolate covered cherry cookie. Maybe I just make big cookies, but I only ended up with about 24, and 11 1/2 minutes was just the right bake time for my oven.

    Recipe #186028

    Recipe #233689

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