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    You are in: Home / hollyberry117's Public Recipes
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    41 Recipes

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    Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with roasted broccoli and whole-wheat orzo. Credit to Eating Well.

    Recipe #515377

    Just the right amount of buttery creaminess! The broccoli makes it healthy. :) Got this on the back of a pasta box. Fresh broccoli can be substituted for frozen.

    Recipe #515297

    Super light and juicy, these little nuggets of joy are great for grown-ups and kids alike! I serve these with Danny Beason's "Aplebees Honey Mustard Sauce".

    Recipe #515247

    Great alone or served with my Tzatziki Sauce recipe in pita bread to make gyros. From Taste of Home.

    Recipe #515243

    Just a few ingredients turn into homemade pasta. Directions for fettuccine follows.

    Recipe #515242

    From Taste of Home. Fresh and Juicy!

    Recipe #515241

    Also known as "kofta", these little guys are great served in a lettuce leaf and topped with tzatziki sauce (see my recipe for Tzatziki Sauce).

    Recipe #515239

    Succulent steaks with just a few ingredients and just 5 easy steps! I snip my herbs with kitchen shears - makes the chore super fast.

    Recipe #515238

    From "Everyday with Rachel Ray". A unique take on chicken.

    Recipe #515227

    Stick-to-your-ribs deliciousness! Great side for lamb or beef. From "Every Day with Rachel Ray".

    Recipe #515225

    So simple and tastes great! I am not a pork lover, but this was so good I ate the whole chop and wished for leftovers. I used julienned dill pickle slices instead of the gherkins.

    Recipe #515222

    Dusting the chicken with cornstarch before frying makes for a slightly lighter crust. Super juicy!

    Recipe #515220

    This dish also works great in a sauté pan on the stove top. Add as much cayenne as you like, or none at all to adjust the heat. The yogurt-based sauce helps cool it down.

    Recipe #515219

    Creamy ripe avocados, fresh lime juice, and a dash of hot sauce make this a most luxurious butter. A slice of this over grilled white fish, chicken or steak is heavenly. Cook time is just refrigeration time.

    Recipe #515206

    This is so much better than the storebought version. In Japanese teri means shiny or glazed and yaki means baked or broiled. Because of the fresh garlic and ginger, the sauce will last for only 3 to 4 days in the refrigerator.

    Recipe #515205

    ATTN: I made this tonight for the first time since I had it on here for safekeeping. It was not a good dish, and I suggest you don't make it. Food.com will not let me delete. Just didn't want you to waste your time! LOL!

    Recipe #515203

    I happened upon a BOGO for bottom round steaks and had absolutely no idea what to do with them. The first package was basically a disaster not knowing that this cut needed more than just a marinade. So, after doing a bit of research on the cut, I found I could adapt this to a dish much like Mom used to make. Enjoy!

    Recipe #392775

    This wonderful rich and creamy sauce can be varied by the type of vinegar you use. Although I posted Balsamic, a Champagne Vinegar makes it light and crispy. This is a great sauce for fish and other vegetables as well.

    Recipe #392765

    I tore this out of a magazine, though can't remember which. I make this as a side to my "Anything Goes Calzone" (#310100). A good balsamic really makes this recipe outstanding.

    Recipe #383192

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