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    225 Recipes

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    This dish is made simply with simple ingredients and a lot of love. My dinner guests and family get very satisfied looks on their faces and young children ask their moms to make this for them at home. I have made this dish with fresh oregano instead of and in combination with the rosemary and it was just as good. The fat from the chicken (schmaltz) flavors the potatoes. Cooking time really depends on the size of your chicken.

    Recipe #140409

    My friend's little boy swears that this is very very good. His babysitter made it for him once. Now he requests it as a snack all the time his mother says. I have not tried it yet but I will soon. I think some onion would be good in it and will add that to the recipe as an option after I try it.

    Recipe #140381

    This is a dish I came up with to keep from eating pasta, lol. Hope you enjoy it. I had it with a light shrimp in butter sauce.

    Recipe #140321

    As some of you know I have been attempting to record my mother's recipes for all eternity. This has been one of my all time comfort meals all my life. Some of the ingredients would change depending on how much $$ we had at the time. Feel free to add any seasoning you might like.

    Recipe #140213

    Guilty Pleasure number 2,438. The better quality the chocolate the better the sandwich although this is delicious even with a Hersey bar or some left over chocolate chips, lol.

    Recipe #140080

    I used to have a secretary that would bring these and fix them in the toaster oven in the office. I enjoyed them with whatever jelly or honey was sitting around. Hope you give them a try, kids love em too.

    Recipe #140069

    Blue cheese may be substituted if you cannot find gorganzola. I used the crumbles and it worked great. We loved the contrast of the creamy sauce and the crunch of the walnuts.

    Recipe #140052

    I'm always looking for a good turkey/chicken burger and this is WONDERFUL. Juicy, full of flavor and not a bland thing about it. Serve with a yogurt cucumber sauce if you like. Works very well on the George Foreman.

    Recipe #139612

    I sometimes make kabobs with the zucchini and chicken after marinating them seperately. Cut chicken and zucchini into chunks if kabobing. Pound breast a bit to even out the thickness and cut zucchini in half and then half again if just grilling. Works well on the George Foreman.

    Recipe #139328

    I love the flavor of feta and mushrooms so when I found this recipe on the internet I thought it sounded so good. My only problem was that it served 8 and I needed to scale it down to serve 2, not a problem, just adjusted the ingredients and the size of the pan and of course the cooking time. I used low fat feta and it was delicious. This also freezes well. I just reheat gently in the microwave.

    Recipe #139322

    These are my favorite combo, sweet and salty. Hope you enjoy them. They are from the Kraft site.

    Recipe #139230

    This is similar to a Cosmo but I think it is better.

    Recipe #138200

    You do not eat the salt in this recipe. It is the "vessel" used to cover them and create a tasty browned skin and a creamy interior. The garlic cloves are wonderful smashed onto the potatoes before popping them in you mouth. If you are using a larger casserole dish increase the egg whites by one for each additional cup of salt needed to cover potatoes. This is a really great technique that works well with onions too with a little adjustment to cooking time. These are from the internet.

    Recipe #138189

    This has a little Asian flare to it. Sauce can be served on the plate with the shrimp on top or on the side for dipping with veggies.

    Recipe #138182

    I had a ton of peppers and oregano. This is my version of a Martha Stewart recipe. This are great reheated or at room temp. the next day too.

    Recipe #138181

    These are legendary and full of sin.

    Recipe #137710

    I was gifted with some fantastic Hatch Chiles recently and was experimenting with them. Here is the result. I like the filling to kind of ooze out.

    Recipe #136690

    This is a Maya Angelou recipe. I love cooked cabbage and the crunch of the water chestnuts really does make this dish special. We serve with cornbread muffins.

    Recipe #134431

    This is from a 1994 issue of Southern Living. I have messed around with it, making it a much simpler dish. Hope you enjoy.

    Recipe #133619

    I have always loved the sweet/hot/salty combo thing. This recipe combines some unusual flavors with excellent results.

    Recipe #133618

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