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    1,414 Recipes

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    Really yummy and fresh salad. Cook time is marinating time.

    Recipe #487527

    Pattypan makes a nice and meaty squash side dish that you are sure to love. If you use other summer squash, make sure it is on the smallish side, firm, and sliced thick. Don't substitute winter squash in this recipe.

    Recipe #487446

    The doctor of the beans is in da' house! Easy. You can use ordinary canned pork and beans in this, but doctor it up to be like brown sugar baked beans.

    Recipe #487424

    Nice and saucy way to enjoy grilled ham or grilled Spam.

    Recipe #487422

    1 Reviews |  By Sue Lau

    Mix your dressing with one pound coleslaw mix, or your own blend shredded cabbage, red cabbage, carrot, onion, etc. Cook time is refrigeration time.

    Recipe #487269

    This is grilled and makes a nice meatloaf shape that can be carved into slices as an elegant grilled dinner item with a sauerbraten type of gravy or made into German burgers by serving on a bun, with an extra slice of swiss melted on top. It's different, to be sure, but in a good way, and it is delicious and all my family enjoyed.

    Recipe #487174

    Moussaka is a great Middle Eastern/Mediterranean casserole made with eggplant, a vegetable perfectly suited to absorbing and tasting like the other ingredients in a recipe, and topped with a rich, creamy/cheesy Bechamel sauce. Usually moussaka is layered, kind of like lasagna, but this recipe opts for simplicity and ease of cooking mixing the sauce together. You can opt to make the meat sauce ahead, and then freeze/thaw and finish the moussaka by making the bechamel sauce, if you need to crunch time.

    Recipe #486836

    Does NOT taste like apple pie, nor would you want it to. If you aren't sure how the flavors complement each other, this recipe will be a revelation to you. Try some crisp apple with a slice of gouda and then you will know.

    Recipe #486753

    By Chef Diana Kennedy, whose cookbooks, to me, rank up there with Rick Bayless. Saveur magazine recommends serving this with either a salad or some pickled chiles/jalapenos

    Recipe #486163

    1 Reviews |  By Sue Lau

    Even if you know how to make an omelet with your eyes closed, try this! Tell me if it helps you refine your technique or if it is something you would also like to recommend to fledgling cooks out there. It is the classic omelet I learned early on, although organic was not a demand for me then as it is now.

    Recipe #486135

    This is a really quick and easy toss together salad that makes a great side to a meal when you are short on ideas and long on mushrooms! I think it's perfect with sandwiches, when you are avoiding chips and fries, etc.

    Recipe #425003

    1 Reviews |  By Sue Lau

    An homage to the tea served at Mrs. Mangos, in Rockledge Florida. Serve tea hot or iced, along with windmill cookies.

    Recipe #420155

    I like the flavor of rosemary with chicken, and it works well in a salad as it does in other recipes. Real easy to make, and great on either sandwich bread or on lettuce for a salad.

    Recipe #418441

    I use this with tortilla chips, pretzels, and carrot sticks. Did you know that your body burns more calories digesting carrots than the calories in them? You actually lose weight eating raw carrots. And your mother will be so happy you're eating your veggies.

    Recipe #416595

    4 Reviews |  By Sue Lau

    Adapted from chef Gail Stanfield of the Hotel Condon in Condon, Oregon.

    Recipe #412414

    Recipe #402714

    I found this to be the quickest and easiest caramel apple recipe I have tried. I started out using 5 bags of caramels, and then added more as I needed. It really does make the operation much easier using lots of caramel, especially when you can cool and store the rest of the caramel to use in other things, or cut up with scissors and eat as a candy.

    Recipe #396657

    1 Reviews |  By Sue Lau

    Serve with cooked basmati rice.

    Recipe #391883

    2 Reviews |  By Sue Lau

    I used the food processor to do my chopping and used leftover roast chicken along with leftover rice from Chinese take-out. This will serve 2 persons as a main dish or 4-6 as a side dish. As always, feel free to switch the meats and veggies to your taste.

    Recipe #385229

    A favorite that never goes out of style. Adapted from Nettie's recipe.

    Recipe #385207

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