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    60 Recipes

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    I got this recipe from the "Shut up and Mangia" website. The author writes: "This recipe has been enjoyed by my family and friends for many years and now it‘s time for you and your family to enjoy it."

    Recipe #369214

    Some spend years becoming a great cook. Others spend 25 minutes. This is one of our favorite easy weeknight dishes using ramen noodles. You can vary the vegetables in this dish to suite your own taste. Enjoy.

    Recipe #451174

    I'm not real sure how I came about this recipe, but I think I was watching the Food Network and someone there was visiting BB King's place in Memphis, TN. I had to listen really hard and this is what I came up with. This sauce is to die for! We make it everytime I fry catfish and there is never any left over. We even use this recipe for our fish tacos. Serve with a nice cole slaw. YUM!

    Recipe #302471

    From the lower section of the leg, lamb shanks are a full-flavored but tough cut of meat. They respond well to slow, gentle braising in aromatic liquid, emerging moist and fork-tender. The shanks are first browned in olive oil to give them color and enhance the taste. The ripe, full-bodied complexity of the “Old Vines” Grenache will complement the wonderfully rich flavors of the dish, and the rosemary in the recipe will pick up the pine forest notes in the wine. Williams-Sonoma

    Recipe #417734

    YUM YUM! Made this for SuperBowl Sunday. Had half of it left over and was even better later in the week! I will definately make this again.

    Recipe #480370

    This lovely and satisfying main course uses light coconut milk, Thai red curry paste, and jalapeño chili for lots of flavor and spice. From Bon Appétit | May 1998.

    Recipe #391472

    This recipe doubles or triples really easy. I make it to take to office parties and family outings. You can adjust the amount of pepper to make it as spicy as you want. At our house, we tend to like things a little spicy, so I have cut the amount of pepper down so that it won't burn your mouth. Sometimes I use this as a substitute for potato or pasta salad. Try making it with low-fat mayonnaise for a lighter salad.

    Recipe #373018

    A little different twist on a wonderful dish. Serve with a good loaf of bread and a fresh salad. I can never remember who gave me this recipe.

    Recipe #300781

    While the phrase "white wine with white meat" is a useful starting point for food-and-wine pairing, it is also just a point of departure, not a hard-and-fast rule. This dish is a great partner to the spicy Barbera because of several ingredients: chicken livers, thighs and drumsticks give the sauce a gamier, richer flavor than the more neutral-tasting breast meat; crushed tomatoes match the wine's acidity; and mushrooms add heartiness. Williams-Sonoma

    Recipe #417744

    This is very close to what momma use to make. I've just guessed at the ingredients and the amounts. Taste pretty darn good!

    Recipe #480371

    The original recipe is from In my usual manner, I did a few things differently. I added different cheeses to get the creamy effect that I was looking for. This makes the perfect amount of cheesy sauce. This is not a recipe for the diet conscious. A lighter version can be made by substituting fat free cream of mushroom soup, 2% Velveta, neufchatel, and low fat cheddar cheese. To save even more time, you can also use rotisserie chicken in place of the chicken breasts. We serve this dish with crusty French bread and either steamed asparagus or broccoli.

    Recipe #404206

    This delicious and homey pie that uses frozen hash brown potatoes and precooked chicken is ready for the oven in minutes.

    Recipe #437458

    The complex fruit notes in the Leeuwin Chardonnay will harmonize with the rich spiciness of the marinade in this recipe. Madras curry powder is popular in southern India and is hotter than standard curry powder. It’s a blend of up to 20 spices, including curry powder, cumin, curry leaves, cardamom, coriander seeds, fennel seeds, mustard seeds, mace, fenugreek, and red and black pepper. Another spice, turmeric, provides the curry’s distinctive yellow color. Williams-Sonoma

    Recipe #417733

    Chicken tortilla soup with avocado is a dish from the Southwest that, typical to Southwestern cuisine, uses Mexican ingredients. Avocado is not always added, but it adds a fresh, creamy element to complement the soup's usually spicy broth and crisp tortilla strips. This dish can also be stewed for a few hours on low in a Crock-Pot to help develop the flavors. It's a hearty soup that can serve as a full meal instead of just a starter.

    Recipe #480372

    What do you do when you have an abundance of zucchini? Another great rotisserie chicken and zucchini recipe.

    Recipe #300362

    A very hearty salad that will surely please your family. I have used bagged tortilla chips in place of the 8 corn tortillas. Saves some prep time and cuts down on the heat in the kitchen in the summer. You can use more or less chipotle chili powder to suit your taste. We like our food spicy, so I tend to use more than what is called for.

    Recipe #476674

    A great way to preserve chipotle peppers and to enhance their flavor is to store them in adobo sauce. Making homemade chipotle peppers in adobo sauce is very easy and definitely superior to the canned adobo. You can also freeze the homemade chipotle adobo mixture when you're done to save it for up to a year.

    Recipe #451555

    This rich make ahead casserole is topped with a crunchy, cheesy topping that is kind of like dumplings, but with more texture. Alfredo sauce, frozen vegetables, and rotisserie chicken make it easy. Substitue Havarti cheese for the Cheddar Cheese.

    Recipe #437457

    Found this while I was desperate for a NEW recipe using Rotisserie Chicken. I love using Rotisserie Chicken from my grocery deli. So much easier and quicker to prepare a wonderful meal for my family when I get home from a long day at work.

    Recipe #437456

    Pronounced: krehm FRESH. This Creme Fraiche is made just slightly different from the other recipes I have checked out. It is a matured, thickened cream with a slightly tangy, nutty flavor, and velvety rich texture. The thickness of creme fraiche can range from that of commercial sour cream to almost as solid as room temperature margarine. In France, cream is unpasteurized and therefore contains the bacteria necessary to thicken it naturally. In America, where all commercial cream is pasteurized, the fermenting agents for creme fraiche can be obtained by adding buttermilk or sour cream. Creme fraiche is an ideal addition for sauces or soups because it can be boiled without curdling. It is also delicious spooned over fresh fruit or other desserts such as warm cobblers or puddings. Creme fraiche can be purchased or made easily at home.

    Recipe #430056

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