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    887 Recipes

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    A staple in an Italian household, this is thrown together easily from ingredients always on hand. Makes a simple pasta dinner along with a salad or a nice side dish. Just toss with one pound of cooked pasta (I like it with spaghetti).

    Recipe #295835

    Without fail, my mother-in-law made an eye of round roast beef for Sunday dinner every week. While I tried to do so myself, I always had varying results. Sometimes, I overcooked it, and other times, it was too rare. I finally discovered this method that produced a perfect roast beef every time, that was medium, and even rarer in the center, and pleased all of our tastes. The key is to use an eye of round roast (or any well-rounded and even-shaped roast). The seasonings are up to you. I listed very basic seasonings, but I use different meat rubs at times, or whatever I'm in the mood for. While there are not enough pan drippings to make gravy, the juices make a lovely au jus to accompany the beef. This works for any size roast and couldn't be easier.

    Recipe #411314

    Easy-on-the-cook Sunday supper from Woman's World 12/5/06. If making with Ribeye Steaks with French-Fried Onions, roast potatoes on lower oven rack, leaving the upper rack for the steaks.

    Recipe #294624

    This dish is a wonderful accompaniment to juicy steakhouse-style steaks. Even better, you can also serve the caramelized onions as another tasty topping for your steaks!

    Recipe #307640

    This couldn't be simpler...or faster, and tastes just as good as your local Chinese take-out.

    Recipe #356717

    A warm, tangy kick to a popular dish. Plus, 15 minutes and it's on the table!

    Recipe #295676

    Growing up in an Irish household, this is how we liked to eat our mashed potatoes. This is true comfort food to me!

    Recipe #285431

    Tex-Mex Magic Weekend from Good Food Magazine, August 1986

    Recipe #304993

    Sometimes you need some Russian dressing as an accompaniment to a dish you are making (such as a nice Reuben sandwich), but it doesn't make sense to buy a whole bottle that will just go unused. This will help you out in those times.

    Recipe #295681

    From "Caribbean Carnival", Good Food Magazine, February 1987.

    Recipe #356906

    This is just a simple, tasty combination to make to go along with a cup of soup for an easy supper. If you can't find Havarti, Swiss cheese would be a good substitute.

    Recipe #295876

    Forget plain steaks, chicken or ribs at your summer barbecue! Instead, enjoy Big Island flavor by coating meats with this easy coffee rub from the Four Seasons Resort in Hualalai.

    Recipe #458477

    My boyfriend, Bill, cannot get enough of this cake, which I would venture to say is his all-time favorite! I finally decided to post it for all the pumpkin-lovers out there! It is very easy to make, and is a nice alternative on your Thanksgiving or holiday dessert table.

    Recipe #332582

    Now you can have an intensely-flavored exotic meal on the table with very little effort! The lime zest and lime juices brighten the rich flavors, too.

    Recipe #362722

    Real Simple Magazine October 2004

    Recipe #294634

    This couldn't be easier to make so it's great for a brunch. I have also halved the recipe for just my husband and me. I have even served the squares between toast as sandwiches.

    Recipe #284347

    This makes a tasty, low-calorie breakfast or snack drink. Adapted from Good Food Magazine, June 1987.

    Recipe #309727

    Summer is the perfect time to make this Argentinian classic. Can be served with 3 cups or so simple white rice, if you like.

    Recipe #307536

    Whipping up this savory pie is a cinch when you keep frozen puff pastry on hand. Remember to use a very sharp knife to cut the pastry - if the edges of the dough are pressed together, it won't rise evenly.

    Recipe #307253

    This recipe makes enough sauce for 4 servings, but any extra is great as a dressing for potato or other salads, or can be used as a vegetable dip, or spooned on baked potatoes. Serve these burgers as is, on a bun, or on French bread, adding the usual lettuce, tomato, and onion if you like.

    Recipe #353888

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