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    13 Recipes

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    Found on the back of a Florida Crystals Cane Sugar package, I am posting this to try at a later date. Any input is welcome! NOTE: the prep time includes freezing the dough.

    Recipe #469034

    1 Reviews |  By SGpratt

    This recipe is no-fail (assuming using fresh corn :) yummy corn on the cob. The key is to remove the corn promptly once the water has come to a boil ---- leaving the corn in the pot even if you have turned off the heat will guarantee that your corn will be tough.

    Recipe #427913

    1 Reviews |  By SGpratt

    I subscribe to emails in an attempt to keep my life organized. This recipe came in one of these emails. I omitted the provolone cheese and only used half of the mozzarella cheese as we don't care for overly cheesy food. I also omit the green onions and cilantro. While we love the version I make, I'm sure the recipe is yummy with ALL the ingredients : )

    Recipe #381441

    1 Reviews |  By SGpratt

    Full disclosure -- this recipe is really a combination of two recipes found here on Recipezaar: Recipe #91605 and Recipe #65721. It is basically pasta, cut-up veggies and a kick-ass dressing with fresh herbs (the dressing came from Recipe #65721). It very closely approximates a pasta salad I used to make using a spice mix from McCormick's that I haven't been able to find in the grocery store for some time. Now, I can make my own :) The prep time does NOT include refrigerating time.

    Recipe #362298

    3 Reviews |  By SGpratt

    I found this recipe in one of those Pillsbury cookbooks you can buy at the supermarket checkout stand more than 10 years ago. I'm consolidating all the recipes I liked from those cookbooks here and this one is super easy and delicious. I've made some revisions from the original to reflect my family's taste. Comments are welcome! UPDATE: I've also used pineapple salsa instead of traditional and it added a sweeter taste -- definitely worth a try!

    Recipe #347322

    This is my daughter's preferred recipe for cheese sauce to top Philly Cheese Steaks. While not truly authentic (I believe the actual Philly Cheese Steaks use Cheese Wiz), this is what my daughter likes : )

    Recipe #345370

    1 Reviews |  By SGpratt

    These nutty, shortbread-like cookies are a holiday tradition in our family -- my mom has been making these for the past 20 years and I've picked up from her. I don't know where the recipe came from, but I'm posting it for all to enjoy. A couple of tips: 1) refrigerating the dough is an absolute must. Be sure to wrap it tightly in wax paper and plastic wrap so it doesn't dry out, 2) the cooking time is an estimate so you'll need to experiment with your oven, but the key is that the cookies should look almost uncooked on the top, but slightly golden brown around the edges, 3) the butter and margarine need to be at room temperature but DO NOT microwave in an attempt to speed up the process, 4) the prep time DOES NOT include the refrigeration time and 5) be sure to remove the cookies from the pan at the 10 minute mark otherwise they are likely to stick to the pan. Enjoy!

    Recipe #344772

    2 Reviews |  By SGpratt

    An alternative to traditional pumpkin pie, I found this recipe in Eating Well magazine in December 2007. I've made it as my contribution to my mom's traditional Thanksgiving meal and it was well received! I've used Recipe #78579 to prepare the pan. A tip for quickly softening the ice cream is to put the container in the microwave on medium-low for 30-60 seconds. The cooking time is the entire prep and freezing time. You can make the crust ahead of time and cover and freeze for up to three days. Enjoy!

    Recipe #339376

    1 Reviews |  By SGpratt

    I got this recipe more than 10 years ago out of one of those Betty Crocker cookbooks that you can buy at the supermarket checkout. This is one of the tastiest beef stew recipes I've had and I make this frequently in the winter months. Enjoy!

    Recipe #333129

    2 Reviews |  By SGpratt

    I saw this in the NY Times on July 23, 2008 in "The Minimalist" column by Mark Bittman, and I'm posting it here for safe keeping. Some of the suggestions/comments from the article are 1) drain any liquid from ricotta cheese, if watery 2) the cheese mixture is "deliciously creamy when first produced, but sets up well once chilled," 3) the bars should become sturdy enough to cut (carefully) and sit up staight on a plate 4) If you don't find this sweet enough, you may want to add up to 1/4 cup sugar instead of increasing the honey, because you don't want the honey flavor to become overpowering, 5) Other flavor possibilities to add with the blueberries: any citrus you like; a teaspoon or so of very finely ground coffee or cocoa; chopped raisins or chocolate chips, and 6) You could make a berry sauce (just cook berries with a little water and sugare) and spoon over the cheesecake. The "cooking time" refers to how long you should chill before serving. Any comments/suggestions are welcome!

    Recipe #315531

    1 Reviews |  By SGpratt

    I cook chicken this way when a recipe calls for "cooked chicken," particularly for soups and casserole-type dishes. I use bone-in chicken with the skin still on, usually a mixture of chicken breasts and whole leg/thigh. I get moist, flavorful chicken everytime!

    Recipe #293351

    1 Reviews |  By SGpratt

    I got this recipe from the November 1998 issue of Bon Appetit. I have made it countless times and it is always delicious! The recipe below reflects a couple of tweaks on mine part, but it is mostly the same recipe. I usually pair this meal with chips and guacamole Enjoy!

    Recipe #289838

    This recipe comes from a set of recipe cards I purchased several years ago ---- Healthy Meals in Minutes. This is a simple, hard-to-beat way to roast chicken. The results are great everytime.

    Recipe #285815

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