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    300 Recipes

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    Great for pretzels or chicken tenders! In my quest to please the kids with something they can dip their chicken tenders in. I think I've got it! I love using a grainy mustard but feel free to use a less grainy one if your kids will turn up their nose over it.

    Recipe #486505

    This salad is from a local deli / caterer in town, CHOW :D The first time I had it, I was in love with kale. Cooking time is chill time. This is great even the next day. June '13 update: I have made this recipe numerous times by using any nuts & fruit I have on hand. Try using: chopped hazelnuts, combining various fresh fruits with the dried cranberries/ cherries

    Recipe #485414

    This recipe by Simpson Wong, chef/owner of Wong in New York, can also be applies to chicken wings, which can be fried or grilled. I prefer grilled on skewers. Cook time is marination time. Add time for grilling or cooking (15 minutes)

    Recipe #480735

    "Bring You Back To Life" - A Latin inspired taken shrimp cocktail by Michelle Bernstein, chef/owner of Michy''s in Miami. I prefer to use raw, tail on shrimp as opposed to shrimp with shells as suggested. It will save time to not have to peel and devein your shrimp. Prep and cooking time is estimated at 20 minutes total but it takes me longer to get everything prepped. Plan ahead. All this can be done ahead of time and assembled before your guests arrive.

    Recipe #480728

    The classic summer pitcher drink that travels well. Freshly squeezed orange juice and bitters make all the difference! Can be made ahead and chilled. Source: WSJ Cooking & Eating and Jeffrey Morganthaler of Clyde Common, Portland, OR.

    Recipe #480727

    This is a take on Mexico's lesser known cocktail. It is a little sweet, sour & bitter and mighty refreshing! Perfect for a summer bash or BBQ with friends. Source: Wall Street Journal Cooking & Eating section and Kevin Diedrich of Jasper's Corner, San Francisco. Make ahead and chill! Note: cook time = chill time.

    Recipe #480726

    I recently had a salad comparable to this in a restaurant. It was delightful! Inspired by a recipe Costco published, June, 2010, but I am suggesting a different dressing. Adjust the amount of blue cheese and walnuts to your liking. Enjoy!

    Recipe #480317

    An easy super fresh tasting side dish. I cut back on the parsley (1C), because I didn't have quite enough, so feel free to use as little or as much as you like but don't forget the mint. It is a must

    Recipe #479804

    I had the pleasure of dining in The Elote Cafe in Sedona and met Chef Jeff Smedstad, formerly of Los Sombreros in Scottsdale. Reservations are not accepted and his foodie fans start lining up at 4:30, just to get a seat! I loved the food so much, I bought his cookbook and had it autographed. P.S. Jeff, you rocked my world too! ;^P ___ *Prep time is based on grilling, shucking, cooling.

    Recipe #478964

    My husband grew up in southern Ohio where Cinc'y Chili reigns supreme! I first became acquainted with it some 16 years ago on on honeymoon. YUM. The rest is history. Whenever we are visiting family and friends we stop for a bowl & dog, whether we are hungry or not. Authentic Cinc'y dogs are 100% pork although here in Chicago we have been known to use 100% beef, they both work but no other substitutes are quite the same. For the full on experience, all the other ingredients are NOT optional! :D We make our own Cinc'y chili at home using the Recipe #249986. Cook time does not include making the chili ahead of time (4 hours minimum). Cook & prep is enough time to cook & assemble the dogs. Enjoy!

    Recipe #478258

    I got this recipe from my girlfriend. She swears, this is the only recipe you will ever need. The addition of the semi-sweet chocolate chips mellows out the bitterness of the beer. Serve with some crusty bread & salad and you're golden! I have successfully halved the recipe. I add halved white button mushrooms the last hour. Cooking time depends on your crock pot setting: LOW= 8-10 hours, HIGH= 4-5 hours.

    Recipe #477325

    courtesy of Mario Batali's / Chicago Tribune Good Eating, March 2013 Serve as a main course, side or on crispy crostini

    Recipe #476208

    The Dijon adds an amazing taste to this dish and is not over powering in the least. . The flavor of the gravy is AMAZING! I adapted this for the crock-pot. I followed the instructions for browning the ribs, added onions, garlic, tomatoes, wine and broth and threw it in the crock pot with the lid propped open with a tooth pic to allow some of the steam to be released and allow the gravy to thicken up beautifully. If using the crockpot, start on high for about one hour and set to low for 4-5 hours. The meat should fall apart and shred when done. Serve over pasta as Giada does or make some mashed potatoes (hold the parmesan). Both are fabulous! I made both. Recipe courtesy of Giada De Laurentiis /Food Network

    Recipe #476074

    This recipe is from Post but I added mini chocolate chips and some white whole wheat flour. Tasty treats!

    Recipe #475543

    A meal both filling and fulfilling! The flavors are great. This comes together so fast. It can be made ahead, just add the spinach 3 minutes before serving, enjoy!

    Recipe #475171

    This delightful tummy pleaser is from my GF via Finecooking.com. There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you’d be hard-pressed to distinguish from the labor-intensive classic. Prep time includes prep and browning until it is all assembled in the slow cooker. Enjoy!

    Recipe #474549

    I created this salad out of ingredients I had on hand. It turned out to be a winner. I hope you enjoy it too. Ingredient amounts can be increased or decreased to your liking. This salad can also be topped with a raspberry vinaigrette, if you prefer something sweeter. Prep & Cooking time is time to make the dressing and salad.

    Recipe #474287

    A delightful combination of flavors! I clipped this recipe from the Chicago Tribune Good Eating Section, February, year unknown. Recipe courtesy of John Caputo, executive chef-partnet at A Mano, Bin 36 and bin wine carafe.

    Recipe #473782

    This is great for brunch. Serve with fresh melon & berries. Recipe courtesy of my GF on the east coast and epicurious.com This will likely serve more than 6-9, depending on how large you cut the servings. Recipe can easily be halved in an 8x8 baking dish. Cooking time = bringing to room temperature before cooking & cooking time. Please note: The first time I made this, I sliced my bread thick and only had room in my baking dish for one layer, then I topped it with the cubed bread. It turned out beautifully. The 2nd time I made this, I had the bakery slice the bread and was able to fit 2 layers in the baking dish. I also topped the strata with Recipe #496356 and I have to say, that put this recipe over the top! Try it, you'll love it too.

    Recipe #473483

    My first taste of quinoa was when we dined in the Stable Cafe at the Biltmore. It was so tasty I asked the waitress what it was and she gave me the recipe. I would recommend using this Recipe #16399 before boiling your quinoa. Prep time does not include toasting your quinoa prior to assembly. These can be served on hearty buns or alone. I made 7 generous sized burgers. I cooked & froze the extra burgers for another meal. They are a bit labor intensive. I made ahead, chilled in layers of foil.

    Recipe #473365

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