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    72 Recipes

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    Great with grilled meats or used as a cooling "salsa" for Mexican food. It's also really good as a side for Thai dishes. Prep time does not include cleaning a pineapple.

    Recipe #243135

    This is my favorite quick side dish to make with ramen noodles. You can add more veggies depending on preference. My toddlers love this.

    Recipe #243119

    Not really a recipe, more of a serving suggestion. Very easy and the unique combination of flavors is delish. This looks pretty on the plate too. Use one of the small (3-4 inch) whole rounds of brie (camembert, goat cheese brie, etc).

    Recipe #242743

    I stood in my friends kitchen and watched (with dismay) as she cooked a dish of summer squash for us to eat. At the time, I didn't like squash. This recipe converted me. I love it now! I make this with a combination of yellow and green summer squash. For non-squash eaters, it is good with the pale green variety sold as "calbeza" since it is milder in flavor. We use pepper jack cheese, but it is also good with sharp cheddar. If I make it with extra cheese, my preschooler will eat it without complaint.

    Recipe #242529

    This is made with Hatch Chiles. I had a block of roasted chiles that had frozen together, and Red Apple Guy suggested chopping the block into smaller pieces... perhaps with a hatchet. Thus, hatchet chiles were born.

    Recipe #241677

    Every time I make this, my husband swears it smells and tastes like Thanksgiving dinner. I suppose it could be made with Turkey cutletts to be even closer, but I've always used chicken.

    Recipe #241654

    This was a special cake growing up. For us, it started with picking the blackberries so my grandmother could make the jam. My grandmother altered the recipie over the years, but I found this very old version in a letter written to my (then newlywed) mother. This would have been in the late 1950s. My grandmother wrote that she got the recipe from her grandmother, so that puts the recipe at about 100 years old. Jam cake just isn't the same without the crunch of the blackberry seeds. When I can't find jam with seeds, I add 1 tablespoon of poppyseeds for crunch.

    Recipe #241641

    This secret recipe was passed on to me by my MIL. She said it came from her mother, who got it from a chef at a country club. The chef, so the story goes, required that she keep the recipe a secret and forbid that it be shared. Since the chef is (by now) long passed, I feel comfortable sharing the recipe. I normally make double batches, it will not last. I tried it with fat-free cream cheese and my husband rejected it. Personally, I thought it worked just fine.

    Recipe #241459

    The onions themselves are awesome in salads, on pizzas, in pasta salads, or on sandwiches. The "leftover" marinade makes the perfect base for a salad dressing. The tangy sweet combination is addictive.

    Recipe #240652

    The goat cheese gives these a really unique taste, and the pineapple bits "tame" the heat of the peppers to make them more enjoyable. I'm just guessing on the pepper quantity. You may have leftover cheese depending on the size of the peppers and how full you stuff them. It's good on crackers.

    Recipe #240641

    Recipe adapted from "The Simpler The Better: Sensational Home Cooking in 3 Easy Steps." I received a copy of the recipe from my mom and have since modified it by adding capers and wine. Use jarred roasted peppers, the ones in oil or in salt water both work well. I use the "tube" style of tomato paste.

    Recipe #240298

    My husband swears that this is the closest he has eaten to the "real" Japanese food he had in Japan. I can't vouch for that, but I do crave this about once a week. I normally pair with mixed steamed veggies and leftover brown rice.

    Recipe #240011

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