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    21 Recipes

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    I got this recipe during a shopping trip at Trader Joe's. They are REALLY good. You can find the teriyaki in other stores, and I think it's important to use this brand. We double the recipe and use three eggs, as that seems to hold things together a little better. We put a bit of the teriyaki on both sides of the bun, and then pour it over the top of the patty as well.

    Recipe #360320

    This is one of those recipes you will want to bust out for a special occasion or when you are having company. It's been so long since I made it, I can't remember what we served with it. Perhaps some baby potatoes with butter and parsley, and a salad?

    Recipe #360160

    I have enjoyed corned beef and cabbage on St. Patty's day my whole life. I can't remember where I found this recipe, but it's the best I have ever had. My very picky mom completely agrees! The mustard sauce is a nice touch but can be completely optional. I love the sauce they serve with their corned beef and cabbage at Kells, so I tried to find something similar and this is what I came up with. I also like to omit the baby potatoes and add extra carrots, serving the dish with mashed potatoes on the side instead. This dish is simple and very tasty.

    Recipe #360154

    This recipe is from Anthony Bourdain's Les Halles Cookbook. I have yet to try it but it looks fantastic. Sub veg or mushroom stock to make this vegetarian.

    Recipe #355292

    I have not had a chance to try this yet. From Ask Aida's "Light & Healthy" episode. You can substitute veggie stock for the chicken stock to make this recipe vegetarian, and of course you can opt not to use the yogurt to make it vegan as well. :)

    Recipe #354119

    This dish, created by a dietician and a mom, is an ideal alternative to purchased baby food and the same old toddler-friendly snacks. From mothering.com. I am guessing at the servings because that information was not given on the original recipe, and I haven't made this yet. I will definitely make this with light coconut milk!

    Recipe #353236

    This is adapted from another recipe I found. We love it. I am sure it would be good with beef too, but we use turkey breast because it is so much lower in fat. We serve these on a wheat bun with mayo and tomato....maybe some fries on the side...good stuff! Since 1/4 of a red bell pepper is such an odd measurement, I will freeze the other 3/4 of the pepper so I can just pop it out when I need it. They freeze really well and you can chop them straight out of the freezer.

    Recipe #323028

    This recipe is insanely high in fiber and protein, but very low in fat. It has become a family favorite and we have it almost every week! We love this on warm flour tortillas (high fiber if you can find them), and serve it with fresh avocado, shredded cheddar, sour cream and lime wedges for squeezing. It's also great over brown rice, or with diced chicken breast added. Have fun with it, I do! :) Updated to add: This recipe relies heavily on the salt and pepper. The ingredients all have incredible flavor but it won't pop unless you properly season the dish. PLEASE don't omit the s&p. With proper seasoning you will not possibly find this dish to be bland. :)

    Recipe #322948

    Try stirring it into hot pasta, polenta, or mashed potatoes; tossing it with cooked vegetables; melting it over grilled meats; or serving it softened, with bread. This recipe can easily be doubled. Cooking time is optional chill time. The butter will keep in the refrigerator for up to two weeks or in the freezer for a month. From Fine Cooking 79

    Recipe #321764

    This is perfect for those times when you want a hint of basil but don’t want to overpower the flavors of whatever you serve it with. Try dipping bread in it, tossing it with steamed green beans and sea salt, or pouring it over a cold summer soup, like gazpacho. From Fine Cooking 79.

    Recipe #321631

    I am posting this for safekeeping as it is our family's favorite cake recipe. It is very similar to a few others here on Zaar but IMO it's the best! :) The mini chips don't sink to the bottom, but regular chips will do just as well. I prefer to bake this as cupcakes as opposed to a bundt cake. Fantastic with vanilla buttercream frosting or just a dusting of powdered sugar. Edited to add: Thanks, Yooper and Ronnie for remiding me where I found this! I used to copy recipes from online onto index cards for my recipe box (before I found Zaar). So much for my "safekeeping" theory. lol

    Recipe #301709

    I'm guessing I got this from Emeril, as it mentions "essence" in the recommended cooking preparation. All I remember is that it is REALLY GOOD. I don't have a size of cut for you but I seem to remember that we used a flat-cut roast.

    Recipe #292593

    I just love this. You can alter it to your taste with the choice of nuts, but I think that sliced almonds are perfect. I serve this with dressing Recipe #154351, after omitting 3/4 of the oil. All of my amounts are estimates, as I sprinkle the toppings on to my taste. I think this salad works for all seasons but it is especially pretty and festive during the holidays.

    Recipe #273080

    Rye whiskey is the connoisseur's starting point, but bourbon is not without its merits. Martini & Rossi Rosso (sweet vermouth) is recommended. Store it in the refrigerator. Some bitters and a simple garnish and you have a fantastic Manhattan. From Details magazine, OCT 2007

    Recipe #267401

    A great way to use those Thanksgiving leftovers! I love this recipe.

    Recipe #266850

    Recipe #266839

    I got this little recipe from the comments section of Recipe #63831 (amazing salmon cakes!). Chef Mrs Rev suggests it and it's FANTASTIC! Thanks so much! Note: I use low-fat mayo and it's perfect.

    Recipe #256609

    This is a great party dip that can be fully assembled up to two days ahead. Keep covered and refrigerated until ready to bake. From Fine Cooking #82, pp. 80

    Recipe #245382

    I use this on bagged broccoli slaw (2 lbs) and the ratio of slaw to dressing is perfect. I believe I got this from Martha Stewart's little food magazine a while back.

    Recipe #245037

    This taco seasoning is just perfect! I make three or four batches at a time and put them in ziploc bags for convenience. Once you try this you'll never buy a packet of taco seasoning at the grocery store again! MSG gives me a headache, so years ago I went on a quest for a great taco seasoning recipe. This is what I found (I just don't remember where). This will season a pound of ground whatever (or a bag of Morningstar Farms Veggie Crumbles- nobody will ever know it's meat-free). Hope you like it!

    Recipe #244839

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