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    54 Recipes

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    This recipe would also work for many other types of fish, like catfish or salmon, but Steelhead is what I had on hand. So yummy!

    Recipe #109283

    This was a quick "throw together" meal one night recently, and it worked out great. Sorry, no exact proportions on a lot of things. It's very much an "eyeball" recipe. Use as much or as little of the ingredients as you like.

    Recipe #60105

    This is THE most awesome soup EVER! Great for winter nights to chase the chill away and warm you up from the inside out. Not too spicy, just like tomato soup with a kick.

    Recipe #60107

    This is a GREAT snack and very good for you. Created by my husband.

    Recipe #62350

    This is a great old-fashioned recipe that my sister got from one of her patients. It's delicious!

    Recipe #63454

    My sister has made this for as long as I can remember. Always a family favorite, and easy to whip up to go with almost anything.

    Recipe #108923

    This is a delicious salad served only in the summertime in Japan. I really miss being able to drop by the convenience store and pick up one of these for a fast and easy meal. It's wonderfully refreshing, especially when there's no air conditioning available. Cook time refers to boiling noodles.

    Recipe #63456

    This recipe appeared in the Fort Worth Star-Telegram a few years ago. It is DELICIOUS! So moist and tasty, and the peach is actually rather subtle.

    Recipe #63407

    These are SO awesome, for breakfast, brunch or dinner. The original recipe, from March 2001 Cooking Light, called for all purpose flour. I increased the fiber by subbing oat bran and whole wheat pastry flour for most of the white flour. Those commercials for how hard it is to get fiber in your diet make me laugh. Who'd want to choke down some giant pill when getting fiber is this easy and delicious?

    Recipe #110843

    This is very similar to a pasta dish that I love at Macaroni Grill. I think it's called Pasta Milano.

    Recipe #60098

    I made this up from things I had lying around one night. It's awesome on flank steak and I bet it would be just as good on any other type of steak.

    Recipe #62189

    This is my own version of my family's recipe. I grew up watching Mom make this, and the old rule of thumb was two of everything. That's changed a little over time with the addition of many new ingredients. It truly is a family recipe since each person has contributed changes.

    Recipe #60101

    This recipe was posted by request. It's from Country Living Magazine, a summer issue from 200, I think. These are absolutely the MOST delicious things EVER, and I think the dough would make an excellent pie crust for most any kind of fruit pie.

    Recipe #63452

    This is a recipe that my sister clipped out of a magazine almost 20 years ago. Despite that, it's surprisingly spicy and VERY tasty. You may want to add less chili oil if yours is very spicy, or more peanut butter if you'd like a thicker sauce.

    Recipe #108918

    I'm not sure if "awesomest" was a word before, but it is now! This was exactly what I wanted when I came home on a blustery night. The venison and wine give it a very strong, rich flavor, and the combination of spices gives it great depth. I'm sure you could substitute beef for the venison and it would be almost as good. I wasn't measuring as I added the seasonings, so all of that is approximate. Do what makes you happy.

    Recipe #79199

    I adapted this recipe from a camping cookbook, Simple Foods for the Pack, by Claudia Axcell, Diana Cooke and Vikki Kinmont. Originally almost all the ingredients were dehydrated (except for the canned crab) so that you can just throw them all in a ziplock and heat them in camp with water. This is probably a great idea for OAMC, but this recipe is also very fast to put together if you haven't made it ahead. I had it on the table within half an hour from start to finish, and that included time to cook the potatoes in the microwave. This chowder is very rich even without any dairy in it, and obviously you could make it vegetarian without the crab.

    Recipe #246681

    This recipe is from Martha Stewart's "Favorite Comfort Foods" cookbook. It really is delicious, but I found it too sweet, so I'm including the original recipe in here, but recommending that you leave the sugar out of the crunch topping and reduce the molasses and honey by half in the porridge. The crunch topping is GREAT and easily adaptable to whatever fruits and nuts you have on hand. I doubled it for one recipe of porridge.

    Recipe #109842

    I needed a good flavor to go with a pickled salad I made and this idea suggested itself to me. It is FANTASTIC!

    Recipe #103715

    I really love the flavor of zatziki and raita, cool yogurt salads from Greece and India, respectively. I decided to add some chicken and voila! Tasty and refreshing summer salad.

    Recipe #61307

    My husband went shopping at the halal (like kosher) meat market and brought back beef shanks, which I'd never worked with. After searching around for what I could do with them, I ended up augmenting a recipe that seemed to have been a synopsis of a recipe demonstrated on Emeril's show. I made some changes and boy howdy! Husband says I can make this every night! I could just eat the potatoes and gravy and be quite happy. For dessert, I served baked apples with a raisin/nut/spice stuffing. The recipe is written for stove/oven braising, but I will be trying this next time on the low setting of my crockpot. I'm sure it will work quite nicely, perhaps even better. This is a really homey dish, but has dinner party taste and can be prepared in the morning and left to cook all day while you get ready.

    Recipe #90801

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