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    28 Recipes

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    1 Reviews |  By CC & G

    This is a marinade for pretty much anything, steak, salmon, chicken, etc. This is not a thick sauce so it best for just marinading and for basting while bbq'ing. If you are marinating steak, I suggest for 24 hrs, turning over in 12 hrs.

    Recipe #360747

    2 Reviews |  By CC & G

    I know that there are a lot of similar recipes but this one has a few extras that are still authentic. Enjoy with any of your favorite Mexican dishes, spread onto a sandwich or just enjoy with tortilla chips!

    Recipe #350647

    This salsa is great with most white fish or chicken. It's very fresh, healthy and great in the summer.

    Recipe #361837

    1 Reviews |  By CC & G

    This is my favorite way to make Pico de Gallo. Serve with tortilla chips or with your favorite Mexican meal. Obviously when tomatoes are in season, it's even better. If you are making Guacamole too, just add a couple of spoonfuls of the Pico de Gallo to the mashed avocado and some lime juice.

    Recipe #363971

    This is just something I came up with for my lobster addiction. It's also great with crab or shrimp. I also baste my lobster tails with this while they are cooking.

    Recipe #189434

    2 Reviews |  By CC & G

    This is my way of cooking delicious Lamb Chops and the only way I ever do and so easy to do. I've also made them on the stove top and still very good. Company always love them and is a treat as many people don't try to cook it themselves.

    Recipe #363377

    This recipe is from the Food Network, Licence to Grill. I have made them twice on the bbq but you could also cook them in the oven if you prefer. I don't think I removed the skin the 2nd time making these, just to save time. Make sure you remove the seeds and ribs well, these can be quite spicey.

    Recipe #352695

    1 Reviews |  By CC & G

    This recipe is from Fine Cooking. I made them with store bought tosadas. You can really make this to suit your taste, I sometimes will add chicken or you could add beef. The refried beans are very good, great for a snack, lunch or light dinner.

    Recipe #360829

    There are similar recipes posted but this one uses Marsala instead of wine. I have used provalone cheese instead of fontina. It is a quick and delicious dish.

    Recipe #441562

    This recipe was something my mother-in-law would make for a quick easy, right out of the pantry weeknight supper. Although it's not the most appealing to look at, it is very tasty. It's also great as leftovers. Adjust curry and seasoning to suit your taste.

    Recipe #360239

    This is from Fine Cooking. It was published as a 30 minute meal. Serve with rice pilaf, or wrap the chicken in warm corn tortillas. I served it with tortillas, guacamole and sour cream.

    Recipe #373279

    2 Reviews |  By CC & G

    This is from "Just One Bite" on the Food Network Canada. I have made the cutlets and lemon caper sauce many times and is good enough for serving company. I have not tried the kids popcorn chicken with the mustard dipping sauce but I'm sure any kid would love them.

    Recipe #363818

    3 Reviews |  By CC & G

    Another good recipe from Fine Cooking. These could be made ahead of time and heated through in the oven at a later time or the next day.

    Recipe #364191

    I found this recipe on the Food Network Courtesy of Ricardo Larrivée, Ricardo and Friends. I love this recipe and will now be my go-to recipe for Salmon. I didn't have mirin so I used cream sherry instead. Turned out excellent.

    Recipe #493853

    A great version of chicken enchiladas and they make great leftovers. Everyone raves about them at family gatherings and wants the recipe. You can make the filling ahead and let it sit as I find the flavors come out better than.

    Recipe #185053

    5 Reviews |  By CC & G

    Another great recipe from Fine Cooking, love that magazine and website! Fairly quick for a somewhat fancy dinner, although I make for weeknights. So far out of 3 reviews on their website, it has 5 out of 5 stars.

    Recipe #348562

    1 Reviews |  By CC & G

    The is from Fine Cooking, I've made it 2 or 3 times since finding it 3 weeks ago. I made the fried sage leaves the first time but they are more for decoration, so it's up to you. I also didn't use the pink peppercorns as I didn't have any. I also cook until the themometer reads 155-160 F. The marsala gives it a mild sweet flavor. Enjoy!

    Recipe #348061

    8 Reviews |  By CC & G

    This recipe is from meals.com. It is extremely affordable, quick and tasty. I find you really need the wine for the flavour. Great for leftovers or to freeze.

    Recipe #355424

    This is from Fine Cooking and I would give it a 5 star rating. The aromas are amazing while the tomatillos and other veggies are roasting. I used heavy cream instead of creme fraiche as I did not have any. The addition of heavy cream or crème fraîche qualifies enchiladas made with this sauce as enchiladas suizas (Swiss-style enchiladas).

    Recipe #363976

    This is an excellent Macaroni and Cheese recipee from Fine Cooking. I've made it multiple times and cannot complain, the best I've had. It's even better the next day. I like to freeze smaller portions, I just don't bake it first. It is a bit of work but worth it. Some variations are: Pancetta or bacon: Sauté 1/4 lb. pancetta or bacon (finely chopped if using pancetta) until crisp and golden. Drain on paper towels, leaving the fat in the pan. Crumble the bacon. Substitute the fat for part of the butter so that you have about 6 Tbs. total, and proceed with the recipe. Add the pancetta or bacon to the sauce along with the pasta. Ham: Brown 2 cups of small-diced smoked ham in the butter over medium-high heat. Drain on paper towels and proceed with the recipe, reducing the heat to medium to cook the onion. Add the ham to the sauce along with the pasta. Hot chiles: Cook 2 Tbs. minced fresh serrano chiles along with the onions. Or add 1/4 to 1/2 tsp. crushed red pepper flakes with the mustard.

    Recipe #353894

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