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    112 Recipes

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    Saturday is "Pantry Pasta" day... the day I use up odds and ends from the pantry in preparation for the new week. Here's the combo I made tonight... the whole family loved it!

    Recipe #493503

    I'm collecting PB2 recipes and posting the good ones here. I love this stuff and am surprised at how few PB2 recipes I've found here!

    Recipe #488252

    From Mastering the Art of French Cooking. Julia recommends either basil or tarragon. These potatoes are very, very rich. Serve them with a lighter entree that won't compete.

    Recipe #447129

    From Mastering the Art of French Cooking. Very moist chicken with a rich cream sauce. The sauce is so rich that I would follow Julia's recommendation of very simple sides that don't compete with the flavors at all... buttered peas and baked or mashed potatoes work well. This recipe looks very long, but is actually quite easy... just prep the bird and throw in the oven. The sauce comes together quickly at the end.

    Recipe #447127

    After roasting or poaching a chicken a la Julia Child, I always complete the process by making chicken stock a la Julia Child! Here is her master recipe for basic meat stock from volume 1 of Mastering the Art of French Cooking.

    Recipe #446950

    A family favorite from Mastering the Art of French Cooking

    Recipe #446826

    From Mastering the Art of French Cooking

    Recipe #446721

    Julia Child's recipe for brown braised onions for use in Beef Bourguignon, Coq Au Vin or mixed with other veggies as a side dish. These onions are soooo sweet and flavorful.

    Recipe #446699

    A nice standard rice recipe that pairs well with chicken dishes.

    Recipe #446627

    "Supremes de volaille a brun": Sure this has an artery-clogging element to it. On the other hand, everyone in my family asked for seconds and cleaned their plates. (:

    Recipe #446625

    from Cooking Light Magazine, January 2001. The whole family likes this one! Since 'Zaar's nutrition calculator is always confused, here is the nutrition info from Cooking Light: Calories: 210 (25% from fat) Fat: 5.9g (sat 2g,mono 1.9g,poly 0.8g) Protein: 27.4g Carbohydrate: 10g Fiber: 0.9g Cholesterol: 64mg Iron: 2.4mg Sodium: 621mg Calcium: 38mg

    Recipe #431124

    Got this recipe from Southern Living (January 2006). It's a fast and easy lunch or dinner that everyone in my family seems to enjoy. It's also fairly low cal and low fat, so can be enjoyed without guilt. Since 'Zaar doesn't seem to recognize most of the ingredients in the ntrition calculator, here is the nutrition info from the magazine: Calories: 233 (35% from fat) Fat: 9.4g (sat 4.4g,mono 2.5g,poly 0.5g) Protein: 13.5g Carbohydrate: 24.9g Fiber: 1.4g Cholesterol: 30mg Iron: 2.4mg Sodium: 648mg Calcium: 133mg

    Recipe #429154

    from The Biggest Loser Club online. My whole family likes this one. I grill the chicken in the George Foreman grill and then toss the breasts into the pan of glaze to coat. Yum!

    Recipe #414124

    I made this one up from another favorite satay recipe. No skewers and lighter and healthier than traditional recipes.

    Recipe #409743

    from Gournet Magazine, December 2007. Make this one early in the season because it will keep, stored in an air-tight container, for 2 weeks.

    Recipe #402720

    from Bon Appetit, December 2007. A nice alternative to basic sugar cookies for holiday baking. Prep time does not include 4 hours' chill time.

    Recipe #402718

    from Kraft Food and Family 2009. My kids love to make and eat these. These are not a super sweet cookie... more of an almond shortbread. Tasty and creepy! They take about 25 minutes to bake at 325 in my oven.

    Recipe #396382

    from Fine Cooking #43. Posted for 'Zaar World Tour 2009

    Recipe #371171

    from Fine Cooking #95. Posted for 'Zaar World Tour 2009.

    Recipe #371131

    from the WW website. 2 WW points per serving. One serving is 2 halves.

    Recipe #365956

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