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    You are in: Home / kmalavey's Public Recipes
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    12 Recipes

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    This came from Rachael Rae and quickly became a favorite at my house. I like it because it uses less fats than the usual fettuccine recipes I have made in the past. I usually add broccoli florets that I toss into the pasta for a few minutes at the end of it's boiling time. Great 1-dish meal!

    Recipe #277096

    A great dish for lunch, dinner or anytime. Never fails to bring rave reviews.

    Recipe #282114

    This wonderful tossed salad is great for a special salad or even a main course. It's one of my most requested recipes. Omit or increase ingredients to suit your taste. Serves 8 as salad, 4-6 as main dish.

    Recipe #293066

    This is a great bean dip. Serve hot with tortilla chips.

    Recipe #303557

    Everyone loves this dip. I love it because, unlike most taco type dips, I can make it a few days ahead. I try to please everyone by using Hot Ortegas and hot sauce on one side of the 13X9 and mild everything on the other side. I stick a few red toothpicks on the hot side to "mark" it. (Or you can use jarred jalapenos and sprinkle them on last over half so they can be seen.) My family loves anything Mexican so I usually double it and wrap the leftovers in flour tortillas and throw them in the freezer. They are wonderful!

    Recipe #272823

    The best Tikka recipe that I have found. This was adapted from Cook's Illustrated. I chop all the onion, ginger, cilantro and chilis in the food processor. This is best using whole milk yougurt but it wasn't available as an ingredient.

    Recipe #327143

    An old family recipe that can't be beaten. I especially love it because I almost always have all the ingredients on hand. It's best with VERY ripe bananas. Any size is fine. When mine are too ripe for even the kids who don't care, I throw them into the refidgerator until I get the chance to bake this. Use 2 large bread pans or 3 small ones. Make sure and reduce cooking times if you do 3.

    Recipe #288617

    This is a new recipe I've come up with using what I like from several other recipes. I serve 12 routinely and usually 3-4 extra, especially with a salad. I have this when I have leftover mashed potatoes. You can also use high quality dried mashed or frozen bags. I use french cut or small frozen green beans. Use whatever vegies your family likes.

    Recipe #327491

    This luscious cheesecake can be all done in the food processor. It bakes in a loaf pan!

    Recipe #288730

    Great Crockpot meal served over rice.

    Recipe #288825

    My favorite easy way to cook pork for burritos or taco filling. I prefer using a slow cooker for this so I don't have to watch it. If you do it on the stove top, be careful not to burn it. Simmer slowly, stir frequestly. It will take about 3-4 hours on the stove or 6-8 in the crockpot.

    Recipe #293172

    We have won many local chili cook-offs with this recipe. It doubles or triples well. It's best when made a day ahead and left to sit overnight. I have substituted pork or stew meat for chuck roast. It works great but we like chuck roast best. I give both slow-cooker directions (which I greatly prefer as I hate watching a pot) and stove top or oven directions. You can encourage the meat to shred by pressing in against the side of the pan when it's soft and almost ready.

    Recipe #293171

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