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    82 Recipes

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    Cook's Country Recipe with adjustments.

    Recipe #509466

    Our family is trying to cut calories and fat wherever we can, so I came up with this mixture of a hash brown casserole and a green bean casserole. All of the hash brown recipes used a lot of butter, but I only used a couple of tablespoons of Smart Balance stick butter. Make sure the green beans are drained very well and although I only used one can in my recipe feel free to use more. I was going to chop up some leftover Corned Beef, and throw it in too but I didn't have it but it was great just as is.

    Recipe #490899

    From It sounds wonderful, but time-consuming. I doubt if it is near authentic.

    Recipe #396020

    From I haven't tried it yet, but it sounds great and I wanted to add it to my cookbook.

    Recipe #392701

    Mark Bittman, How to cook Fish Alternate fish: catfish; grouper;haddock; pollock.

    Recipe #392699

    From Clean Home Journal.

    Recipe #392698

    From Daisy Martinez. To use with Tostones or Chicharrones de Pollo.

    Recipe #392697

    Recipe #392696

    70 min work time is with marinating.

    Recipe #392695

    Although my son hates chickpeas the rest of us loves them, so i guess he has to suffer occasionally! This recipe came out of looking for just the right recipe to get the flavors that I was looking for. I discovered that you have to temper yogurt before you add it and there are a couple of methods to do that. One is bringing the yogurt to room temperature and stirring well before adding it to the soup and make sure not to boil it. The other was adding some cornstarch and water to the yogurt before adding it. There are other methods involving eggs, but I'm not too keen on eggs in soup. I haven't tried the tempering yet and the first attempt at making this the yogurt curdled, but we ate it anyway and the flavors were good, so I will make it again and either temper the yogurt or add it at each serving. I also understand that if you reheat the soup it may curdle if you put the yogurt in before heating, so keep that in mind. You can also add celery and carrots, but I wanted to keep it simple and not overpower the other flavors.

    Recipe #391963

    The Canadian Living Test Kitchen

    Recipe #391953

    Recipe created by Todd Wilbur

    Recipe #391952

    Recipe #391950

    I discovered fingerlings at a Farmer's Market a couple of years ago and found the best method that makes them fluffy on the inside and crispy on the outside. The parboil method may not be necessary, but otherwise it won't be so fluffy on the inside. Duck or goose fat is ideal for this, but I have never tried it due to cholesterol. Make sure to rough the potatoes up well in the colander to get a maximum crispness on the outside. I tend to eat them cold from the fridge the next day, but they can also be used as an appetizer with an Aioli dip or one of your choice. They are seriously addicting in our family!

    Recipe #391803

    Because different cuts of chicken cook at different rates, we recommend one of the following options: Use only one cut of chicken (such as all breasts or all thighs) or be prepared to remove the various different cuts from the oven as soon as they reach their appropriate temperature for doneness. Any strong-flavored fresh herb, such as rosemary, tarragon, or sage, can be substituted for the thyme. Cook's Country.

    Recipe #390903

    These individual potato cakes can be topped with a host of ingredients. For an interesting variation, you can top the fully cooked hash browns with smoked salmon and sour cream after you remove them from the skillet. Cook's Country

    Recipe #390857

    Don't let the cooking time scare you, most is cooling time. From Country Home magazine.

    Recipe #388305

    Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains. Cook's Illustrated Note: I have made this about 4 times and I have only used the shoulder once and it was amazing! I have never eaten cracklin before but it was so good on this. The other times I made it with pork loin and I learned to halve the recipe due to them being half the weight. IT was pretty intense at full strength esp. with the brine. My grandfather was Cuban and I'm sure he never made it this way, but now I will never make it any other way!

    Recipe #388242

    Country homes magazine.

    Recipe #387919

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