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    14 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I got this off the back of a box of elbow macaroni. I happened to have all the ingredients so gave it a try. It calls for slices of American cheese rather than Velveeta found in so many recipes. Just the right amount of seasonings to give it some flavor. I used garlic salt for the salt and 1/2t onion powder for the onion. I also added 1/4t Zatarains creole seasoning.

    Recipe #517990

    1 Reviews |  By surus

    An interesting blend of flavors that yields a delicious, succulent lamb chop. This will have you gnawing the bones! I served this with sauteed spinach with feta.

    Recipe #241198

    1 Reviews |  By surus

    What a flavor combo! Thinly sliced ripe tomatoes, zucchini and potatoes are sparked with garlic for extra taste, then baked to perfection.

    Recipe #128658

    2 Reviews |  By surus

    A co-worker made this today and it knocked me off my low carb diet. It has a certain zip to it not found in most macaroni and cheese recipes. Must be the Zatarain's. Anyway, I thought it was the best macaroni and cheese recipe I have ever had.

    Recipe #117214

    3 Reviews |  By surus

    Great buttery recipe for codfish. I found this on the website for the New York Seafood Council and tried it last night. It was super good and easy to make. I didn't baste as directed because I wasn't sure if the crumbs were supposed to be spooned over the top of the fish or not. I also had to cook mine a little longer, but it came out great.

    Recipe #100308

    10 Reviews |  By surus

    Our dinner group was getting together for paella and we were asked to bring an appetizer. I was looking for something Spanish and found this on Allrecipes where it was called "Dip for the Stars". It looks quite nice when unmolded and the combination of feta, sun dried tomatoes and pesto tasted great! We used it as a spread instead of a dip. I used salted butter because I had it and chopped almonds instead of pine nuts. The original says gin or vodka may be used instead of vermouth.

    Recipe #97488

    11 Reviews |  By surus

    Another comfort food recipe using three favorites, kielbasa, garlic mashed potatoes and sauerkraut. I used a 4 oz. pkg. of potatoes and it was plenty. I also think I would use cheddar next time as the mozzarella vanished. Found this on Allrecipes website.

    Recipe #95159

    3 Reviews |  By surus

    This is a super easy and delicious brunch dish. I found it on Epicurious.com. I made it this weekend and doubled it. I also used cubed hash browns instead of shredded and did not use a glass pan. I think I would add to the cooking time by 5-10 minutes to accomodate these changes. I also omitted the green onion and suggest using O'Brien potatoes as a variation. Everyone loved this. I reheated leftovers the next day and added eggs which was another tasty concoction.

    Recipe #89073

    27 Reviews |  By surus

    Part of our annual trek to the mountains is cooking out streamside. This year I decided to try salmon and found this recipe on another site. I scaled it back to feed 2 and marinated the fish for about 6 hours. It was spectacular. You can baste the fish while it's cooking if you wish, but not necessary. We used a grill basket and oiled it first to prevent sticking.

    Recipe #63080

    1 Reviews |  By surus

    I tore this out of "New American Cookbook" years ago when the book finally fell apart. It is my husband's one and only way to have pork chops. I use Italian flavored crumbs and somtimes omit the onion. Adding the fat is overkill. I usually serve this with egg noodles and spaghetti sauce. Now that it's just the 2 of us I usually cook 3 chops and use 1 C. of crumbs. These chops are moist and delicious every time.

    Recipe #55206

    1 Reviews |  By surus

    I got this recipe from the newspaper in Richmond after moving here 13 years ago. It has become our traditional Christmas day dessert. It is quite rich and feeds a crowd. Most of the work is done the day ahead so the cook is free to tend to other items. You can use sugar free pudding and fat free topping, but the liqueur and candy bars are a must.

    Recipe #48499

    6 Reviews |  By surus

    I have been making this for Christmas dinner for 20 years. Great with roast beef or ham. I substitute half and half for the cream and use regular black pepper, because it's what I have on hand.

    Recipe #24663

    This is sinfully easy. It's almost embarrassing when people ask for the recipe, which they do often.

    Recipe #24599


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