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    You are in: Home / Chef #457852 - bggio's Public Recipes
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    30 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    The multiple flavors in the stuffing blend well together and keep the breast moist and tender. My favorite chicken recipe--goes great with steamed asparagus and steamed potato.

    Recipe #236352

    A variation on the veal shank version of the traditional Italian recipe. The light heat with the orange is great, This works very well with egg noodles/wild rice/and garlic mashed potato.

    Recipe #247044

    This becomes a nice tender juicy fish and the breading mixture is excellent mix for this kind of fish. Most fish fillets will work but for this one tilapia works best. Works well with fresh cut fries or garlic and onion rice.

    Recipe #272322

    This is a great dinner idea as it is so easy to prepare and the flavors are simple yet very delicately balanced. The pork becomes very tender and the apple becomes like a sauce. great with rice or couscous

    Recipe #244246

    This is a great favorite of anyone who loves spicy sauces for pasta and can be made either vegetarian or with my way with a good Italian Pancetta. The ultimate way is to use fresh tomatoes and not canned but canned works as well to save time. The amount of herbs and hot pepper can be adjusted to your own tastes but this guideline is awesome.

    Recipe #246696

    This is a Classic Caesar Dressing and is the tastiest and very close to the original. The volumes have ranges as Caesar dressings are the best to play with for your own taste buds. I prefer with more garlic

    Recipe #291393

    This cous cous is the best side dish type of cous cous I have ever had the chance to experience. This is best with spicy lamb sausage (merguez) or grilled beef and lamb.

    Recipe #278839

    This classic pasta sauce works real well on its own or with seafood. It really packs alot flavors and melds well for shrimp.

    Recipe #390191

    A great alternative to tomato-based lasagna. This creamy vegetarian lasagna is a tasty treat all will enjoy.

    Recipe #224967

    This is a great alternative to meatloaf or burgers. You may need to play with the volume of bread crumb/oat/wheat germ to get desired consistency for forming into burgers. Only thing to remember is this timely to make from dried beans. It tastes great and I am not vegetarian.

    Recipe #222413

    This is the stew for those cold winter nights. The tenderness of the beef and the red wine just flavours this incredible stew. The key is to completely marinate the beef.

    Recipe #281217

    This dry roasted beef rib recipe is a creation of mine that takes time to cook but its all oven cooking but once it is done you will be amazed at the tenderness and flavor. These spices can also be used for Prime Rib As well

    Recipe #256461

    A great meal with garlic mashed potatoes or basmati tice and steamed spinach. So tender.

    Recipe #214331

    This is a rich and great alternative to making liver it can be used as an appetizer on Belgian endive or as a meal on a bed of egg noodles or rice of choice

    Recipe #228180

    This sauce is Hot and has great flavor. Add as many habaneros as you like to accommodate the amount of heat you like but this is the tastiest sauce for chicken and ribs if you like the heat.

    Recipe #260240

    This is a hearty soup that works every time. It can even be a meal in a soup depending on how you want to serve it. Full of flavours that make your mouth water.

    Recipe #214325

    This is a great soothing soup for cold winters with hints of ginger and lemon.

    Recipe #215773

    This is a great soothing soup for cold winters with hints of ginger and lemon.

    Recipe #215780

    Great to accompany most chicken recipes, has great flavor and draws out natural nutty flavor from the grain.

    Recipe #501405

    Truly the best gumbo recipe. The cayenne is adjustable for the amount of heat you want in your gumbo. If you like Cajun this is by far the best gumbo you will ever have. The recipe was given to me by a Cajun about 5 years ago and I finally came to making it and WOW. (this stores well in mason jars. if your not serving immediately only add seafood to the mixture when you are to serve and only when mixture is boiling for a 3 minutes and then take the gumbo off the heat.)

    Recipe #232574

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