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    You are in: Home / Maribel (skadoo)'s Public Recipes
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    11 Recipes

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    The original recipe is from All New Cookbook for Diabetics and their Families from University of Alabama at Birmingham published by Oxmoor House. I add twice as much salt as originally called for, use 1/2 t red pepper flakes instead of 1/4 t black pepper and normally add extra onion. I also serve with lettuce, tomato and sour cream to round out the meal. Do not skip the water and also do yourself a favor and use fresh spices. If your spices are over a year or two old throw them away and buy new. The dish will taste much better that way. The (diabetic) recipe exchanges are 2 medium-fat meat and 1 vegetable but only if you use lean ground chuck AND low-fat american cheese.

    Recipe #220776

    Easy Weeknight Supper from The Best of Mr. Food Cooking Quickies

    Recipe #218835

    From Bon Appetit, Too Busy To Cook? (I got it from epicurious.com) by Susan Richardson While it's called nachos the texture is much like chili. I use 1 or 2 lbs of ground beef depending on what's in the freezer and canned corn instead of frozen. I serve this with lettuce, tomato, cheese, sour cream and tortilla chips.

    Recipe #218666

    Fancy Schmancy Dinner from The Best of Mr. Food Cooking Quickies. I usually use boneless, skinless chicken breasts and cut them into strips instead of using tenders and cook longer. Be careful not to let the flour burn. I serve this with mashed potatoes and put some of the yummy sauce on top.

    Recipe #218660

    Easy Weeknight Supper from The Best of Mr. Food Cooking Quickies

    Recipe #218654

    This is a modification of a recipe a friend gave me about 15 years ago. This is very simple and always knocks their socks off at potlucks, I think it's the toasted Almonds. While this is a Trifle it doesn't contain Sherry.

    Recipe #187549

    Easy, peasy and so very yummy. This skin crisps up like it is fried but this is cooked in the oven. This is from Essentials of Classic Italian Cooking by Marcella Hazan (Knopf, 1995). She recommends the following: "If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature."

    Recipe #187302

    Not exactly sure where this recipe originated but it's one of my favorites. I've modified slightly from the original. I like to make it on the weekends. Original recipe also adds 8-10 baby artichokes and a bouquet garni (celery stalk w/leaves, 2 sprigs parsley, 2 bay leaves, 1 sprig fresh thyme)

    Recipe #187296

    My friend Judith gave me this recipe. She's a wonderful cook. You can look for Crawfish in the frozen seafood secton of your supermarket. Substitute shrimp if you like.

    Recipe #187291

    This is an amazing, fantabulous, NO BAKE recipe! Don't let the tofu scare you. I only tried this recipe because I'm an Alton fan but it is simple, easy, quick and yummy!

    Recipe #186659

    This is a wonderfully simple and tasty recipe from the Oct/Nov 2004 issue of Cooking Pleasures magazine. It's so good I don't bother making salmon any other way.

    Recipe #186658


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