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    138 Recipes

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    This is an incredibly quick and easy to prepare dinner dish that's surprisingly tasty. I got the recipe from a busy Mom who works full time and comes home to prepare dinner for a family each night.My modifications were minor. It's perfect for one of those times when you just don't have the energy to prepare something special.

    Recipe #487018

    This is an easy and inexpensive way to prepare a nice chicken dinner. I combined several recipes and created this recipe myself. I hope you like it...let me know!

    Recipe #485377

    This is an easily prepared dish for a week night meal. Purists who scoff at the occasional use of a can opener need read no further. To those who appreciate the assistance that canned beans and broth can give a recipe, I say: "Bon appetit."

    Recipe #474903

    Burgundy Pot Roast cooks up fork-tender in about three hours, rendering juices for ample gravy. Perfect for a "set it and forget it" slow oven-cooked meal.

    Recipe #474872

    The Bazaar del Mundo restaurants in San Diego are festive and popular Mexican restaurants. In honor of Super Bowl Sunday, the chef released his recipe for Guacamole. It's easy and tasty!

    Recipe #473456

    This is a tasty cream-style soup, but it doesn't have all the extra calories! For a little extra creamy texture use whole milk or a combination of whole and fat free milk. You can also use canned pumpkin rather than fresh.

    Recipe #466214

    This is a tasty Italian-type soup. It's great served with a grilled cheese or Portabello sandwich and sliced fresh fruit. I got the recipe at a cooking class I took in San Diego at Great News Cooking School. Recipe author: Chef Phillis Carey. Note: The beans and tomatoes are canned. The spinach is bagged and is found in the produce department.

    Recipe #465740

    These are appetizer-style ribs like you get in a Chinese restaurant. Serve them with other Chinese food dishes and Sake or a pot of green tea. Have your butcher cut the ribs "lengthwise" so they will be finger-food size.

    Recipe #449939

    For years, I've prepared "Creamed Onions" as a side dish for traditional holiday meals. (That recipe is also posted.) This recipe is for a different method of preparing onions, and they're equally tasty. The onions here are caramelized, and the presentation is very nice when they are plated. Note: Be sure to use boiling onions, not the little pearl onions.

    Recipe #441379

    Brushing this over grilled ribs produces a spicy sweet glaze. It can also be brushed over roast pork or baked ham for equally nice results. Store in the refrigerator for up to three days. Rewarm it over low heat before using.

    Recipe #433751

    The filling in this chicken is both tasty and attractive. This recipe is from San Diego's Phillis Carey, author of several cookbooks including "Fast and Fabulous Chicken Breasts" and cooking instructor in Southern California specialty cooking stores.

    Recipe #400767

    A super-easy slow cooker chicken recipe.

    Recipe #397100

    This is an easily assembled slow cooker recipe. I serve the sauce on the side, along with white rice and Chinese pea pods or sugar snap peas.

    Recipe #397044

    I know...there are lots and lots of recipes for tartar sauce already posted. This one, however, has a few different twists and I hope it will be one you enjoy. The pungent taste of onion, pickle and capers makes a good contrast to typically mild-flavored fish and the acidity seems to cut the greasy texture of fried seafood. Be sure to chop, not mince, the onion and pickle.

    Recipe #395444

    This chile rellenos recipe is far more easily-prepared than most and allows plenty of time during the baking process to assemble the rest of the meal.

    Recipe #395369

    This is a crock pot comfort food recipe for ham. The ham's braising liquid is transformed into a garnet sauce studded with raisins. Choose tawny or vintage port, as they are the driest types and make the best sauce. Try to get a "Cure 81" ham, which has been cured by a method that results in a more flavorful, less salty ham. If you can't use a Cure 81 ham, blanch the ham before cooking it: Place the ham in a large saucepan of cold water. Over low heat, slowly bring the water just to the simmering point. Drain the ham immediately, and proceed with the recipe.Serve with scalloped potatoes and a green vegetable. Serve with scalloped potatoes and a green vegetable. Recipe adapted from one by Rick Rogers.

    Recipe #395234

    This is a light, non-mayonnaise based, slaw that's a little different than the ordinary cole slaw. It's especially good when paired with bbq food or fish and chips.

    Recipe #395163

    This popular and very healthy Middle Eastern salad includes some chopped walnuts, for a little different twist. Serve the salad with pita bread wedges. Preparation time does not include chilling time.

    Recipe #395134

    This is a light and crunchy salad that is colorful and very tasty. It's easily prepared and makes a nice presentation.

    Recipe #395127

    I have always loved comfort food and a well prepared pot roast tops the list. There are more recipes for pot roast than there are pots too cook them. Many of those recipes, however, produce dry, pasty-looking meat and vegetables that just don't quite make it. I've taken the best from lots of different techniques and come up with what I think is a recipe you'll enjoy time and again. Quite a few different cuts of beef are "suitable" for pot roast: bottom round, rump and front cut brisket to name a few. A blade cut chuck roast is far and away the best choice, however. It's fattier than the others and during the long, slow cooking process called braising, the chuck produces the most mouth watering end result. Be sure to brown the roast and vegetables before braising. This improves the flavor and also enhances the appearance as the high heat used during browning carmelizes the sugars in the meat. The quantity of each of the ingredients can be varied a little to suit your individual taste. Accordingly, the timing suggested is only a guide and you should test for doneness as you begin to approach the end of the cooking time. This recipe calls for cooking in a crock pot. You can also use a large heavy Dutch oven and cook in the oven.

    Recipe #395032

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