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    513 Recipes

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    A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.

    Recipe #28148

    My family loved this recipe. All the flavors of the real deal, only quicker to put on the table. It would be a lovely brunch dish too.

    Recipe #17917

    This recipe calls for Mexican cajeta (caramel topping). If you cannot find this in your supermarket, substitute Smucker's Caramel topping, however the Mexican cajeta has a richer flavor. This is very easy to make, and super good. Use it with your next Mexican Fiesta!!

    Recipe #48401

    The flavor of the peppers come through, but the cheese and bacon put some of the fire out. I believe the "tenderfoot" would even like these. I have even frozen these with good success.

    Recipe #16333

    Orange Julius was a great drink. I am not sure they are still around, but this drink is a good replacement.

    Recipe #35185

    For large gatherings, I think this salad would go over great! This is one of the best tasting macaroni salads I have ever had! I know there are a lot of ingredients, but don't skimp. The flavor sensation is absolutely incredible!! I saw this on Food Network's 'Calling All Cooks', and got the recipe from the website. This recipe serves about 25 people. NOTE: The ORIGINAL recipe calls for 1-2 Tbsps. garlic salt, and that's the way I entered the recipe. If you are salt sensitive, I suggest you use less. You can always add more.

    Recipe #44133

    The easy way to cook your St. Patrick's Day dinner.

    Recipe #21111

    This pie makes a lovely light supper dish. It takes very little time to put together and bake. Serve it with your favorite salad. This recipe is adapted from a cookbook by The Sons of Italy Florida Foundation.

    Recipe #64149

    A dish that can be served plain, or add sauted shrimp, or whatever else you can think of. The basic recipe is good. We enjoy it plain too.

    Recipe #29172

    A kid-friendly dish to make, and it looks and tastes good. I have even fed it to my kids for breakfast.

    Recipe #21859

    My favorite way to use okra, and besides...it is good. I usually make this in the summer when okra is plentiful, but I have also used frozen okra successfully. NOTE: I should have put this notice here before, but just didn't think! Okra should be chopped by hand. The food processor makes it way to slimey to work with.

    Recipe #17778

    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

    This is a great way to "fry" that chicken without all of the splatter on top of the stove. A good recipe, and I think it is good cold too.

    Recipe #29977

    This is the recipe I use as a substitute for Kraft's Catalina Dressing.

    Recipe #44124

    For a request from Southern Living, January edition. Submitted by Willie Monroe, Homewood, Alabama. Prep time does not include making toppings. The nutrition facts includes all of the topping ingredients.

    Recipe #118477

    A no need to knead yeast dinner roll. I found this on the Bisquick site in answer to a request.

    Recipe #24154

    Tired of sandwiches for lunch? Try these little pies instead. They freeze well and pack in lunch sacks well. Make them smaller for appetizers.

    Recipe #21623

    There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri.

    Recipe #19012

    A simple way to cook a wonderful roast.

    Recipe #12027

    I found this recipe in my files. I dont remember where I got it, but it's good. I love the simplicity of the recipe.

    Recipe #24414

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