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    You are in: Home / kitchenslave03's Public Recipes
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    214 Recipes

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    Yet another recipe from my beloved Cooking Light, and also another I haven't tried yet. The key word there is yet, because I love the idea of this one.

    Recipe #180578

    Make the dressing ahead and chill in the fridge, but add the herbs just before tossing the salad. From Cooking Light.

    Recipe #180579

    From Cooking Light, this is a wonderful side or light main dish. It is good even without the pine nuts if you don't have them on hand, also any herb will work for the basil, you just may need a little more or less depending on the herb.

    Recipe #180576

    From Cooking Light, I haven't tried it yet, but I can't wait to.

    Recipe #180575

    Convenience of store bought ravioli with a quick homemade sauce. Would also be delicious with some spinach and ricotta added. Use whatever kind of ravioli you wish.

    Recipe #180549

    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

    This is a Cooking Light recipe I haven't gotten around to trying yet. I might thicken it a bit when I prepare it, and probably add some fresh parsley because I always have it on hand.

    Recipe #178914

    Yet another recipe I haven't yet tried, but can't wait to...I will probably double the sauce because we like alot of sauce with our rice.

    Recipe #178912

    From Cooking Light. I haven't tried it yet, but it looks good.

    Recipe #178578

    This is a Rachael Ray recipe I modified quite a bit to suit our tastes, so feel free to play with it to suit yours. So good, I crave it if we don't have it twice a month. I serve it with homemade pizza sauce.

    Recipe #176886

    I don't know where this recipe came from, I found it handwritten in my file. I haven't tried it yet, but can tell from the ingredients my family will love it. Although the recipe doesn't call for any cheese on top, I think provolone would be wonderful!

    Recipe #176630

    I don't care for mayo, so this is perfect for me. I sometimes add crushed red pepper with the cheese and parsley.

    Recipe #176628

    We prefer chicken to steak fajitas in our house, but I'm sure it would taste great with beef as well. I ALWAYS marinate boneless, skinless breasts OVERNIGHT, grill, and slice thinly. I also use half the marinade for sliced onions and peppers, which I marinate in a seperate ziplok bag, then saute in a hot skillet. If serving buffet style, I lower the flame in the skillet, add a little of the veggie marinade, and the sliced, grilled chicken to the skillet. That way, nothing gets cold or dried out.

    Recipe #176524

    Easy recipe with simple ingreds.

    Recipe #176523

    A Rachael Ray recipe that I haven't gotten around to trying, but definitely will.

    Recipe #176522

    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

    Yet another Rachael Ray winner. I make this all the time with whatever rice I have on hand. If you don't use parboiled rice, make sure to rinse well to remove excess starch. This rice goes great with any kind of southwestern bean dish. The original recipe called for 2 T butter, but I've always had good luck with just one. I also add a pinch of white pepper, and a bit of salt if using low-sodium broth.

    Recipe #176436

    Haven't tried yet, but can't wait to. This is another Rachael Ray recipe.

    Recipe #176031

    A simple Rachael Ray recipe. I haven't tried it yet, but it looks really good! It's probably one of those recipes that tastes even better if you let it marinate.

    Recipe #175952

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