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    10 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    When the garden is producing more than I can eat... I turn to this sauce. Usually there are other things from the garden that are outnumbering me. So I throw them in too. The eggplant is a good addition because it thickens the sauce nicely. No one will know there is eggplant in the sauce.

    Recipe #322562

    This is a modified recipe from the back of a Ronzoni pasta box. The original recipe called for beef bouillon and water.

    Recipe #412340

    This recipe uses thickened skim milk as the "creamy" base. The only fat is butter and parmesan cheese used as topping. I use a rotisserie chicken from the grocery store for the meat. I prepare everything before cooking. It makes it much easier.

    Recipe #387923

    This recipe is written to use easy ingredients but does take a while to cook. This is really good on the second day.

    Recipe #362430

    Recipe #337328

    This stew is very hearty. Great for when you have a large crowd. Add other vegetables as desired. The key to its flavor is a large amount of ham and the can of whole tomatoes. Do not add salt. The ham adds plenty! You can also make this with a thick ham slice.

    Recipe #315038

    This is a variation on Alton Brown's Pot Roast from the Good Eats show.

    Recipe #271815

    This is a variation of the fabulous Recipe #107570. My boys like their food a bit on the tame side. Makes 4 bags. Tip: I remove the skin from all the chicken at once. I wear disposable plastic gloves and grab the skin with a paper towel. It is much easier to pull off and the gloves keep your hands from freezing.

    Recipe #271816

    This is from Eating Well magazine. I have modified it to make it easier. It is great comfort food. The capers and wine make this elegant enough for company.

    Recipe #256883

    Recipe #250894


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