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    204 Recipes

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    I saw Adam make this on The Next Food Network Star Season 4 and wanted to try it so badly! I found the recipe on The Food Network website. I'm not sure how to separate each section of ingredients. The top section (from the butter to chopped parsley) is for the mac and cheese itself. The 1 cup parsley leaves through lobsters is for the grilled lobster and the bread crumbs through the Italian Romano cheese is for the bread crumb topping. I haven't tried this yet myself and have listed the steps in the same order as Adam Gertler, but I will gladly work on the procedure if I, or a reviewer, finds a better order to list the directions for the grilled lobster and bread crumb topping. I am also listing the prep and cook times from The Food Network and will revise if needed. There is 1 hour of inactive prep time.

    Recipe #316845

    I found a recipe for blueberry muffins in How to Cook Everything and decided to use up some of my vanilla sugar in the recipe. They turned out great!

    Recipe #313612

    This recipe is from Mark Bittman's "How to Cook Everything."

    Recipe #308109

    These are from "How to Cook Everything" from Mark Bittman.Most of the time is spent on the rise.

    Recipe #308085

    This is a recipe I found online and enjoyed. The food coloring is optional, but I like the light pink color without the added dye.

    Recipe #305034

    This is a recipe I came up with from throwing some ingredients together. It's very simple and full of flavor.

    Recipe #287508

    From Taste of Home

    Recipe #285751

    This is a side dish I created to go along with a salsa meatloaf I was making. You can adjust the peppers to make it spicier or milder, I found adjusting the chipotle powder made the biggest difference in heat.

    Recipe #285665

    Can also be used with a rib eye roast

    Recipe #285109

    Italian-style tuna melts

    Recipe #285106

    From The Taste of Home Cookbook.

    Recipe #285103

    These are my favourite chicken wings from my Aunt Jean. We rarely have leftovers, although my mom prefers the leftovers. Cook time does not include marinating. Definitely marinate this for 24 hours if you can. I've done the shorter marinating time and it really does make a difference.

    Recipe #281428

    I learned this recipe in a cooking class. Very nice flavor. There should be 3-4 mushrooms per person, if cooking as an appetizer. Because humidity and type of breadcrumbs can affect moisture, the wine amount is an approximation, you may need to add more if stuffing seems dry.

    Recipe #281135

    A simple and delicious meal.

    Recipe #280832

    This is a corn chowder recipe I got from a cooking class I took. I thought it was amazing! Vegetable stock may be used instead of chicken stock. Creamed corn may be added to intensify the flavour. Cooking times are approximate.

    Recipe #280765

    A scrumptious risotto recipe I can't get enough of!

    Recipe #280463

    This is a simple bruschetta I learned to make at a cooking class.

    Recipe #280462

    A simple and tasty side dish. Cooking times are approximate.

    Recipe #280422

    This is a simple dish that is very flexible. Use any ground white meat, vegetables, and stock you want. The amount of salsa and chili peppers can be increased depending on taste.

    Recipe #272227

    This is one of my favorite comfort foods and it's so simple! My mom always serves this with Parmesan Pasta Roni. These work best with the jumbo crescent rolls, but regular size is fine.

    Recipe #270364

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