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    13 Recipes

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    I got this from the cookbook that came with my Rival Crockpot, and I just love it. It's SO tasty! I usually put a whole cup of beef broth, though, as I don't like as strong of a wine taste.

    Recipe #272330

    From the Sweet Potato Queens book. Goes REALLY well with Death Chicken. Can use cream of onion soup to make this vegetarian. Not sure on the yellow rice package size - I just grab the one that "looks right."

    Recipe #257103

    This is TASTY. I think it was a copycat recipe, but I can't remember what restaurant. Olive Garden, maybe? The amounts are slightly different from the other ones I've seen, and there are no nuts (I'm allergic), so I posted anyway.

    Recipe #257100

    Can't remember where I found this, but I love to make it on the George Foreman grill. Prep time is marinating time - feel free to let it marinate longer.

    Recipe #257098

    I got this recipe from a friend. So tasty! Great leftovers, too. Unsure as to the size of the cans, so I guessed. Just a "regular" can. Also, I think it's good to throw some onions in with the ground beef while I'm browning it.

    Recipe #257099

    I don't remember where I got this. This is a really quick, tasty recipe, though.

    Recipe #257097

    I think I got this from Cooking for Engineers. You can cut the cooking time by kicking the temperature up to 450F, and it will then take only 30 minutes.

    Recipe #257096

    This sauce is very tasty, but not for those who don't like a strong dill taste. It goes great with chicken, and I typically serve it will grilled chicken breasts or pan-fried chicken. To make it low-fat/low-cal, substitute Light margarine for the butter and fat-free chicken broth for the regular chicken broth. Fresh lemon juice tastes best, of course, but concentrate won't hurt either. Also, you could probably sub vegetable broth for the chicken broth, though I haven't tried it. I'm sure it would be fine. This sauce is also great warmed up later.

    Recipe #238897

    I got this recipe off Martha Stewart's website. It's absolutely WONDERFUL! I love pumpkin, but it's just not in enough things. So here's a good cheesecake for you. Hope you enjoy it! My Notes: I don't use the pecans in the crust, but it's because I'm allergic to some nuts, and I don't like to push my luck. I'm sure they'd be wonderful in there, though. If you don't use them, you could probably just toss a few more cookies worth of crumbs in like I do.

    Recipe #232255

    I got this recipe out of Taste of Home's "Weeknight Cooking Made Easy." This was SO tasty that we devoured all of the leftovers really quickly. I am posting the original recipe, but I do it a LITTLE differently. I use Rotel instead of diced tomatoes, and I didn't put in the olives. Enjoy!

    Recipe #232250

    I love this recipe. I'm posting it as I make it - I add more beef broth (not a huge wine fan, so I prefer the beef taste). However, if you prefer a stronger wine flavor, just use 8 oz of beef broth instead (that was the original recipe amount). I also put more green onions, but that's just because I love them! Really easy to make, too! Oh, and COMPLETE guess on the servings and cook/prep time.

    Recipe #231928

    READ THIS FIRST - IMPORTANT TIPS!!! I got this recipe from a friend, and it is absolutely wonderful. There are no Indian restaurants anywhere in the vicinity, so I had to find something to suffice - and this does the trick!! It's great as a meal (with rice or whatever), and it's also wonderful as a dip to serve guests! Special notes: I would suggest getting the spices from an Indian food store, as they will be better and Indian chili powder is different from what you'd get at the grocery store. Speaking of the chili powder, BE CAREFUL with it. This recipe is very spicy AS IS. I would suggest not increasing the amount unless you want your insides to be on fire. As the recipe is, you'll need lots of water. If anything, decrease the amount. Another thing - if you've never prepared eggplant (I hadn't prior to this recipe), you'll want to peel it, then slice it and salt both sides. Then you'll leave the slices laying out on a paper towel for about 20 minutes to draw out the bitterness. Ghee is clarified butter that you can purchase from an Indian food store, but you can substitute regular cooking oil. Garam masala is a spice blend. I'm not certain what's in it. I bought a pre-made batch. :) As for the vegetable base, it's optional, but I use Superior Touch "Better than Bouillon" veggie base. You can also put in carrots if you like instead of chickpeas. Yield is a TOTAL guess - I figure this fills about 2/3 of my 5 quart saute pan, and 3 quarts is 12 cups. So there you go.

    Recipe #221198

    This recipe is from Yahoo! Food, and I believe it actually came from Kraft Foods before that. I have made these for parties and potlucks, and people just love them. They actually warm back up alright as leftovers, too, which is nice.

    Recipe #214698

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