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    65 Recipes

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    Last night I was desperately in need of a trip to the grocery store but hadn't gone yet. I came up with this recipe with the last few ingredients in the house and the results were really delicious. Don't you love when inspiration hits like that! I used boneless pork loin chops because that is what I had on hand. I am sure you could use a whole pork loin as well. Bone in chops may be even better, but I would probably not use rib chops for this recipe. I think the flavors are balanced by the thicker cut of the loin. To make this healthier I am sure olive oil can be used, though you won't get as nice of a sauce. Could be nice to add a minced shallot to the sauce ingredients at the end and/or maybe some pearl onions with the chops while cooking. The directions look long but it really isn't a difficult or time consuming recipe.

    Recipe #450916

    Recipe that I picked up from the grocery store. I haven't tried it but looks like a good weeknight meal.

    Recipe #449519

    This is a wonderful easy recipe that I picked up at the grocery store's demonstrations counter. These potatoes are seriously tasty! I had never heard of everglades seasoning before I made this so if you can't find it I would just season with salt, pepper, onion powder, garlic powder, and some dried thyme.

    Recipe #449512

    A great salad dressing from America's Test Kitchen. I usually mix mine in a food processor, chopping the scallions and garlic first then adding the tomato and basil and finally the liquids and salt and pepper.

    Recipe #435525

    Julia Child's recipe for a lemon butter sauce. I served this over asparagus and it was wonderful. I think the possibilities for it are endless, would be great over many other vegetables and meats.

    Recipe #435299

    Recipe from French Women Don't Get Fat. This is a really refreshing and surprisingly filling recipe which is perfect for the summer. I served it with fresh mussels in a white wine sauce and a crusty bread. Bon Apetit!

    Recipe #433728

    This recipe is from the America's Test Kitchen Family Cookbook. It is a delicious light recipe that comes together very quickly. Leave the tuna pink in the center for the best flavor. For an alternative preparation omit the sesame seeds and press 1/2 teaspoon cracked black peppercorns onto each side of the oiled tuna steaks before cooking.

    Recipe #432215

    Wonderful easy recipe from the book "French Women Don't Get Fat" very flavorful. My duck breasts were thick and took almost three times the amount of time to cook. Also, I didn't marinate for 24 hours or scrape off the marinade, I just stuck them in right away as is. Bon Apetit!

    Recipe #431310

    Easy and yummy recipe from the America's Test Kitchen Family Cookbook. Cooks really fast, the lemon flavor is strong so use less juice if you don't want it to be as prominent.

    Recipe #423496

    A very light and flavorful dressing from the America's Test Kitchen Family Cookbook. To keep this nonfat the garlic is roasted with water rather than the traditional method with oil.

    Recipe #422258

    I got this delicious and very simple chicken recipe from the book "French Women Don't Get Fat". It uses a little bit of champagne to tenderize and flavor the chicken. I am a champagne fanatic so I was hesitant to "waste" any on the food, but it was well worth it. It is especially good served with mushrooms or onions. I also like to reduce the sauce that is left in the pan down on the stove top and add a little bit of butter and some lemon juice to make a gravy to pour over the top of the chicken. I hope you enjoy!

    Recipe #422103

    This recipe is from America's Test Kitchen, Family Cookbook. I think that these would be even better with some Dijon mustard mixed in with the mayonnaise.

    Recipe #420153

    Great easy and basic pork chop recipe. Especially great when used with a marinade. From Julia Child's Mastering the Art of French Cooking.

    Recipe #420152

    A delicious and fairly simple to prepare roast chicken recipe. The key is in the attention you give the chicken while it is roasting, the more you baste, the juicier it will be! This is a delicious recipe on it's own but is also a wonderful base recipe for anything that calls for shredded or diced cooked chicken. Would be great to roast a few and then keep the shredded chicken/chicken pieces in the freezer for use in salads or on sandwiches.

    Recipe #420150

    Recipe from Mastering the Art of French Cooking. Julia says "Fine for all types of fresh pork. This is our favorite, as it tenderizes the pork and accentuates its natural flavor." I used this on pork chops and it was to die for! So easy and so good, the smell in the fridge while it is marinating is intoxicating. I didn't have allspice so I used a pinch each of ground cinnamon, clove, and nutmeg. Cooking time is minimum marination time.

    Recipe #420142

    A delicious recipe for a shrimp quiche. It is a great quiche that isn't too eggy, I have only made it with shrimp but I can only imagine how good it is with lobster or crab. I also made this easily into mini quiches by halving the recipe. Also, the egg mixture can be made the day before and poured into the quiche shell right before baking. Also it can be served hot or cold.

    Recipe #420139

    Dessert recipe that came with my immersion blender manual. Layered in tall glasses or goblets it makes an elegant dessert for a dinner party. Chill time not included.

    Recipe #417420

    This is a delicious way to make poached pears which are a delicious and light dessert. The poaching liquid can be reduced down when you are finished to make a strongly flavored sweet sauce or you can use caramel syrup, which is my preferred method. These are one my favorite desserts.

    Recipe #417012

    I found this recipe in my Immersion Blender manual. It is a great first course. Listed to serve ten if only half cup servings are used, as would be for a first course. If using as a main course adjust servings appropriately.

    Recipe #416985

    As some of you may know I love pasta! I have tried a ton of different marinara sauces prepared in many different recipes. I have found a few that are pretty good, many of which are on this site, but I created this recipe to meet all of the requirements I look for in a perfect sauce. A little sweet, a little spicy, not too watery, not too chunky, and not too difficult. I have served this recipe many times and it always gets a five star review. The secret ingredient here is the anchovy, you can't tell it is in there but it adds amazing depth of flavor to this sauce. I really hope that you all enjoy this!

    Recipe #413262

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