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    513 Recipes

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    This recipe comes from Atlanta Cooknotes cookbook. It is an easy dish to prepare, and may be prepared ahead. This is posted in answer to a request.

    Recipe #27142

    This is a decadent chocolate cake. It is very, very rich. If you want to make a Mounds Cake, just leave the almonds off. Cook time is an estimate for the cake only.

    Recipe #27052

    A bean salad that holds up to all your outdoor barbeques and grilling. This is a good salad with good flavors. Serve with fresh peppers on the side, so each person can kick up the salad to personal preference, or if you all like peppers, go ahead and add it to the beans before serving. Prep time includes soaking for 16 hours.

    Recipe #26940

    A tasty way to bake chicken. The pecans make a wonderful crust. For a variation, try with a teaspoon of Blackend Chicken seasoning instead of the black pepper and salt. Prep time includes soaking time.

    Recipe #26929

    From the Senior Pico restaurant in Los Angeles. These rellenos BAKE instead of fry, and are super! The fresh peppers are worth the extra effort, but canned are acceptable. See the database for Senor's Pico's Picante Sauce. The prep time is figured for canned chiles.

    Recipe #26857

    A dish that looks elegant, tastes great, and is quick and easy. Serve with pasta or rice and a crisp salad, and garlic bread.

    Recipe #26654

    From the Senor Pico restaurant in Los Angeles. This sauce was used on chile rellenos, but goes well with other dishes.

    Recipe #26539

    This macaroni and cheese is more of a custard type. My family has been using this recipe for a long, long time.

    Recipe #26425

    This is a superb salsa fresca, best when made with fresh fully-ripe tomatoes. It is usually served with fajitas, but it works well with other dishes. Literally translated as "beak of the rooster". From the Jamison's book Texas Home Cooking.

    Recipe #26193

    A tangy thickened cream is the same as French creme fraiche. Use it to top dishes from mole to quesadillas. It's even good on peach cobbler, and a lot cheaper to make than buy.

    Recipe #26123

    This is the old, classic, simple way of making a good guacamole. The Hass avacados give a wonderful buttery taste.

    Recipe #26067

    From a local restaurant in San Antonio, La Fogata. This is a popular appetizer and easy to make. If you can't get Chorizo where you live, you can use this recipe #25846 to make your own.

    Recipe #25944

    If you have a hard time finding chorizo, try making your own chorizo. It is good in a variety of Tex-Mex dishes. Especially good with scrambled eggs and onions in a warm flour tortilla for a breakfast taco.

    Recipe #25846

    This is a combinations of many recipes I have used to make fajitas. I like this one best. You may also use pork tenderloin, pounded to 1/2" thickness instead of the skirt steak. Lamb or chicken could also be used.

    Recipe #25837

    This is a good substitute for salsa fresca in periods when fresh tomatoes and chiles aren't available. This is milder than Pico de Gallo, but you can add extra chile if you like it hotter.

    Recipe #25798

    I got this delicious and tasty and easy recipe from the Abilene Chuckwagon Cook-Off. Romaldo was the "cookie" from one of the large ranches in that area. I have used this recipe so often, it is one of my favorite tried and true. It re-heats well and freezes very well.

    Recipe #25621

    A take-off from the apple crisp we all love. This recipe tastes great, and is featured in the cookbook Sundays at The Moosewood Restaurant.

    Recipe #24722

    A casserole for the nights you have to get a good meal on the table in a hurry. I love casseroles that use good ingredients and is a recipe that you can change to your own taste. You could add some other vegetables to this one. I just love the Dutch-Amish recipes.

    Recipe #24678

    A great salad that uses uncooked vegetables. It is crisp and tasty. The green olives and bacon give it a great taste.

    Recipe #24637

    Braising the steaks makes them fork tender. Try these steaks served over noodles or with rice or mashed potatoes.

    Recipe #24616

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