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    343 Recipes

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    Someone once described to me their version of "the perfect fried rice". This is hardly "the best" by most culinary standards, I'm sure, but it fit their criteria to a tee: dark rice, (not brown rice, but white rice that is dark) separate grains, not sticky and oily, NO peas, NO carrots, EXTRA bean sprouts. I managed to solve my problem of getting the rice "dark", (without using sooo much soy sauce that it turned into a salt lick), by making the rice using vegetarian mushroom broth instead of water. I am by no means an expert in wok cooking, but I tried to describe to the best of my ability the frenzied way I usually make this rice. The key, I find, for all wok cooking is to have all you stuff prepped and ready to go, cuz once you start, there's no turning back! Also, be sure to have a plate ready for the cooked shrimp and egg when they're removed from the heat.

    Recipe #62216

    Quick and easy side dish. I really like the flavor of the dijon mustard and the dill.

    Recipe #62129

    A vegetarian alternative to this Mexican favorite. My parents are a little leary of my non-meat dishes, but they love Mexican food. And this was a big hit. I was happy...

    Recipe #61851

    This is a simple vegetarian curry dish that you can make as spicy or as mild as you like. Please feel free to experiment with the spices, or try different types curry powders to suit your taste.

    Recipe #61850

    I made this seafood pasta dish for our family's Christams Eve dinner last year. It was a big hit with all the seafood lovers. I saw it made on Jaime Oliver's cooking show, Oliver's Twist.

    Recipe #61663

    Another simple, yummy recipe for cod. Please feel free to use fresh herbs in place of the dried. I usually sprinkle the top with some fresh parsley. Can also use fresh tomatoes when they are in season.

    Recipe #61506

    I really enjoyed this! It was inspired by a recipe I saw on Food 911. Careful with the cayenne. (I personally like it a little spicy, but use your own judgment) I also usually only make half of this recipe. (I'm the only one in the house who will actually EAT tofu!)

    Recipe #61439

    Spaghetti with garlic and olive oil was, by far, my Italian grandfather's favorite dish and I ALWAYS think of him whenever I make it! For those of you with anchovy phobia, this dish works great with or without them. I've made it both ways. Be sure to adjust your salt accordingly if using the anchovies, because they add a lot of saltiness on their own.

    Recipe #61359

    This dip is a great starter for a Mexican Themed dinner night. I'm not too wonderful with "precise measurements", so please use the spices listed to you own taste. I sometimes will add diced, fresh tomatoes on top when they're in season. Also, some green onion on top is always nice too.

    Recipe #61356

    This dish is part of our family Christmas Eve celebration every year. I love baked stuffed shrimp, but so many restaurants here prepare their shrimp piled high with Ritz crackers drenched in butter. I think the crabmeat stuffing adds somethng a bit more special. Prep time includes the stuffing's cooling time.

    Recipe #61279

    This recipe was from the Omni Parker Hotel in Boston. I believe it was published in our local newspaper. I've made it for several dinner parties and its very tasty. Prep time is marinating time.

    Recipe #61275

    Great home made substitution for all the high sodium, high in sugar, store-bought brands.

    Recipe #61198

    This recipe is based on Emeril's basic shrimp stock. Great stock to use for seafood stews. We eat so much shrimp that I always have tons of shrimp shells in my freezer.

    Recipe #61197

    I was born in Maryland, and crab dip was served at all family functions since as long as I can remember. No "true" Baltimore native can NOT have a good recipe for crab dip. (It can be made using "low fat" sour cream, cream cheese, and cheddar cheese, but I always make this for parties, so I go for the full blown)!

    Recipe #61192

    I found this recipe on the inside of a box of cream cheese. It was so simple to make and tasted just wonderful. (I was actually surprised how richand creamy it was!) Cook time is actually chilling time

    Recipe #61137

    This is based on a recipe I saw on Emeril Live. I had to make some adaptations because I don't eat meat and Emeril has quite a fondness for sausage and pork fat! The original recipe called for 1/2 lb of chorizo, but I usually substitute either seafood sausage or soy Italian sausage in its place. On occasion, I've added 1/2 lb shrimp to this as well.

    Recipe #61093

    This recipe is a variation on one that was printed in our local newspaper. They were a big hit at our Christmas Party last year. For those of you who arent't big fans of scallops, they work great on their own with a slice of provolone cheese melted on top instead.

    Recipe #61007

    I saw this recipe on Martha Stewart's cooking show. This recipe was actually created by Martha's daughter, who's a vegetarian like me. While I'm not a big fan of Martha or her show, my mouth actually WATERED as I watched her make this. We have a wonderful farmer's market that comes to our neighborhood in the summer, and this recipe takes full advantage of all the wonderful, fresh produce that's available there. The key to this salad is to cut all of your vegetables into the same size pieces, so that you get a good mix of flavors in each bite.

    Recipe #60585

    This spice paste rubbed under the skin of your chicken pieces really gives this an intense flavor. Feel free to use your favorite bottled or home made BBQ sauce to baste.

    Recipe #60582

    Quick, simple, and easy to prepare. This is a great dish to bring to a potluck or cookout. It vanishes every time! I recommend tossing the dressing and ingredients with the lettuce and spinach right before serving.

    Recipe #60420

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