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    138 Recipes

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    This is a refreshing, almost calorie-free cold drink. The recipe is from a Vita-Mix Cookbook.

    Recipe #235288

    There is an absolutely wonderful Greek Restaurant in downtown San Diego called "Athens Market." This is my rendition of the Lentil Soup served there.

    Recipe #225231

    For years, I maintained a 3 x 5 index card recipe box with my favorite recipes, indexed and hand written. Those days are long gone, but as I comb through that box of old favorites, I'm posting the best ones here. This is a hearty, comfort food soup which, when properly garnished and presented, will get you rave reviews! Try'll like it. Don't be scared off by the lengthy directions: I make it a point to make my directions very clear and specific...they're lengthy but simple and easily understood.

    Recipe #225225

    I modeled this sandwich after one I enjoyed at a little hole-in-the-wall coffee shop in Cardiff by the Sea, in Southern California. It was wonderful and so is this!

    Recipe #221494

    The technique I use to prepare these sandwiches insures that they will be crispy and golden brown on the outside and creamy on the inside.

    Recipe #220496

    Here's how to get a ROASTED CHICKEN really crispy and crunchy. (For extra crispy Fried Chicken, see my recipe #207405.) It's easy...your guests will be impressed! There's a secret: cornstarch. After piercing the chicken and rubbing the skin with the cornstarch rub, the fat escapes and mixes with the starch, creating the crisp coating.

    Recipe #220396

    Here's an easy-to-prepare scampi dish that will make you proud!

    Recipe #220390

    There are as many different potato salad recipes as there are chefs who prepare them. So, I've created a basic recipe, to which you add your own selected ingredients to make the salad you can truly claim as "your very own recipe." If you use the "mandatory ingredients" you will deliver a wonderful salad, no matter what "options" you choose. The directions appear "long" but that's just because I've made them (I hope) incredibly clear. This is a "simple as pie" recipe. You won't be disappointed!

    Recipe #220165

    A standard "starter" at the swanky Grant Grill in the San Diego U. S. Grant Hotel for many years was Mock Turtle Soup. Tux adorned waiters always suggested a dollup of "cherry wine" (sherry) to top the soup. This is my rendition.

    Recipe #219275

    This is a copycat recipe I've used for years. It always turns out "just right."

    Recipe #219204

    This recipe came from a recent edition of "Cook's Country" magazine. It is an authentic mid-western chili, served with all the "toppings."

    Recipe #214724

    This recipe uses a classic Cantonese dipping sauce as its base. The ribs make a wonderful appetizer or can be served as an entree with french fries and coleslaw.

    Recipe #214357

    A tasty way to prepare salmon fillets. The basil chive butter can also be used to top vegetables or steaks.

    Recipe #213590

    Dress up a grilled steak or piece of fish with this sauce.

    Recipe #213431

    A wonderful sauce to use as an accompaniment for fish, or served hot over steamed vegetables such as asparagus.

    Recipe #212930

    This fruit goes well with ham or turkey and is also good when served alongside quiche or egg dishes. I adapted it from a recipe by Natalie Haughton.

    Recipe #211963

    This is a recipe I've adapted and modified from one I found in a little book called "The Best Slow Cooker Cookbook Ever." It's easy to prepare and good for a fall or winter supper.

    Recipe #211936

    This shrimp is really crispy!

    Recipe #211611

    This is my favorite fish and chips recipe. The fish is extra crunchy! For an extra-special abundant seafood dinner, serve this with my recipe #211611 and my recipe #211428, with coleslaw. You'll love this meal! It's easy to prepare and your guests will think you're a professional chef! Try it! Important Note: Use a deep fryer. It is too dangerous to use even a deep skillet!

    Recipe #211432

    These are extra crispy!

    Recipe #211428

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