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    You are in: Home / ChrisMc's Public Recipes
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    173 Recipes

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    A warm, spicy soup - I'm posting this a bit early; it's really a great fall and winter soup.

    Recipe #31749

    Here's another recipe with chicken thighs, which are actually considered one of the favorite parts of the chicken in Chinese cooking, as they aren't as dry as the breast. (This recipe isn't particularly Chinese; I'm just going off on tangents.) Enjoy!

    Recipe #38631

    An easy way to make garlic mashed potatoes. I like to leave the skins on. I've found that a pastry blender works great for mashing potatoes; it seems even better than a masher.

    Recipe #31654

    This is a quick way to flavor chicken; because it's thick, you can baste instead of having to marinate. I suggested a couple of different ways to prepare this.

    Recipe #31559

    The lime and cilantro and a very fresh taste to this curry. I like it served over rice. A wok works well to make this in (of course, I think a wok works well to make everything in).

    Recipe #29920

    A great quick side dish - this takes almost no time to get set up.

    Recipe #30913

    A very easy side dish - you can set this up in no time and just let it cook all day.

    Recipe #31721

    A very easy way to add flavor to a London broil. This makes a nice beginning for an elegant meal.

    Recipe #32710

    I got this recipe from a friend I used to work with - I first made it to bring to a Christmas party at a friend's house, and everyone was amazed when they found out it wasn't Bailey's. If you can't find pasteurized eggs, the appropriate amount of Egg Beaters makes a great substitute.

    Recipe #30860

    I'm actually going to "The Little House on the Prairie cookbook with this one. I was threshing hay the other day (ok, actually I was mowing the lawn, but close enough), and thought I'd try it - the ginger and the vinegar give it a nice tang. If the vinegar is a bit much, you can add less vinegar or mix it with ginger ale.

    Recipe #34319

    Just a little more flavor into some quick burgers.

    Recipe #33060

    Here's a version of Arby's Jamocha shake - it's a little heavy, but very tasty.

    Recipe #32715

    Teriyaki salmon is a traditional Japanese dish - this recipe adds some citrus tang to it. I've also made this recipe substituting pink grapefruit juice cocktail for some of the orange juice (about 2/3 cup orange, 1/3 cup grapefruit). Last time I made this, I served it with Julesong's Brown Rice with Onions and Pecans and edamame (soybeans boiled in the shell). Prep time includes marinating time

    Recipe #53628

    One of the many fish recipes I found one year during Lent - this one made it easy to give up meat. Very easy, but the taste is out of proportion to the effort.

    Recipe #30219

    This is the closest I've found to Taco Bell's ground beef - this version is a bit less oily (or a bit drier, depending on one's point of view) - adding 1-2 tablespoons of cooking oil changes that.

    Recipe #31708

    9 Reviews |  By ChrisMc

    I know there are already several cajun seasoning mixtures posted, but here's one more to try.

    Recipe #33092

    9 Reviews |  By ChrisMc

    Another of my mom's specialties - this makes a very flaky pastry that comes apart in your mouth. Not exactly low-fat, but one can't have everything. Light enough for summer, but rich enough for winter.

    Recipe #30183

    9 Reviews |  By ChrisMc

    A flavorful, simple way to prepare a pork roast. The flavors should go very well with beef, as well, but I haven't tried it yet.

    Recipe #40632

    9 Reviews |  By ChrisMc

    Here's another ice cream recipe; I added a couple of variations that you can try. Mango ice cream is popular in Hawaii; mango sorbet is also very tasty (unfortunately, I don't have a recipe for that one - hint, hint). The time does not include freezing time.

    Recipe #31725

    9 Reviews |  By ChrisMc

    Here's a recipe for some tasty muffins I got from the Thai Kitchen line of products - easy to make and fairly rich, with a zing from the orange peel.

    Recipe #33711

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