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    785 Recipes

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    Oatmeal is so good and good for you.

    Recipe #135816

    Authentic polenta (not the instant variety),an Italian cook's version of cornmeal, is ideal for making this dish. Ordinary supermarket cornmeal will do, but look for the "stome ground" variety, which is best for both flavor and texture. Also be sure to use top-quality Parmesan cheese, such as Parmigiano-Reggiano. This is a dish where it's important to plan ahead. Start the polenta at least 2 hours before serving because the prepared polenta needs to firm up in the refrigerator before being browned in a skillet. Recipe is courtesy Paula Mitchell, culinary instructor, cookbook author. Cool time not included in prep or cooking time.

    Recipe #135546

    This spicy chicken is good served with red beans and a crisp salad along with a good bottle of red wine such as Cabernet Sauvigon. The recipe is courtesy

    Recipe #135444

    A Zesty 3-ingredient recipe. easy to make and tasty.Note: Recipe calls for Zesty Southwestern rice mix. Recipe courtesy

    Recipe #135434

    Although Americans think of the tortilla as the wrapper for a taco or for a burrito, Spaniards use the term to refer to flavorful egg dishes like this one, which is a cousin to the Italian Frittata, serve it hot or make it up to a day ahead(wrap it in plastic wrap and refrigerate), then serve at room temperature. Here the onions are caramelized and become sweet as they cook. You can add other vegetables such as thinly sliced potatoes. The recipe is courtesy of Paulette Mitchell, author of 10 cookbooks.

    Recipe #135432

    This bread is very easy to make, good with a glass of milk or a hot cup of coffee.

    Recipe #135298

    A very tasty, easy oven fried chicken using drumstick-with-thigh or use chicken of choice. Look for tubs of reduced-fat pesto in your market's fresh pasta or dairy section or make your own.

    Recipe #134950

    This recipe is made in the oven on two baking sheets.

    Recipe #134949

    This is a 3-ingredient recipe. Ingredient Note: Recaito is a thicker-than salsa, cilantro-based seasoning that's used to add flavor to rice, beans, soups and stews. The recipe is courtesy

    Recipe #134942

    Start the day with this healthy sandwich, NO Eggs. Instead of butter, you can spread the muffins with Dijon ot grainy mustard; you can also use other types of cheese such as provolone, Montery jack or cheddar.

    Recipe #134819

    This recipe also has the good flavor of bacon. Very easy to make, great for lunch or for dinner served with crusty bread and a salad.

    Recipe #134818

    These squash blossoms are so good and easy to make.

    Recipe #134644

    This super-easy, crisp and custardy ode to autumn makes the most of the season's Golden Delicious apples by using simple supermarket ingredients. Store-bought cinnamon raisin bread means all the flavor with half the effort. Time does not include cooling time.

    Recipe #134634

    This very easy to make bread salad comes courtesy of Biba's Restaurant. I used whole wheat sour dough French bread, red and yellow tomatoes for color. Chill time not included.

    Recipe #134630

    This butter is great served on steaks. This needs at least 2 hours for flavors to blend, time not included

    Recipe #134605

    This is a very easy to make cookie bar. The recipe comes from food everyday.

    Recipe #134601

    These yummy zucchini fritters are easy to make. The recipe is courtesy food everyday.

    Recipe #134459

    This wonderful cake is very, very rich and a little goes a long way. This yummy cake recipe is courtesy Paula Deen.

    Recipe #134458

    What more can I say, this recipe comes courtesy Paula Deen. For a real treat, serve yourself a slice while it's still warm. If you use Splenda instead of sugar use the Splenda sugar blend for baking, It comes in a small yellow and orange bag.

    Recipe #134346

    A cross between an enchilada sauce and mole, this pesto pairs well with grilled meats or vegetables. New Mexico chiles are sweet with a hint of spiciness, they can be found in the specialty-produce section of the supermarket & in gourmet-foods. Toast the nuts in a small dry skillet over medium-low heat stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. The recipe comes courtesy

    Recipe #134208

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