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    11 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    A delightful dish presented by Rachael Ray and found on the cooking channel tv website.

    Recipe #476832

    I found this recipe on FoodLion's website. It sounds good although I haven't made it yet, and I didn't find anything similar on Food's website. This might even make for a great steak sandwich. My thought is to put everything into a bag and freeze. When thawing, it will naturally finish marinating and then it's just a matter of cooking the steak. Great quasi-OAMC option for me. Hmmmm....lots of possibilities on this one. I'll happily share a review once I've had a chance to make it myself.

    Recipe #472277

    1 Reviews |  By SugaJ

    Saw this on Sandra Lee's Semi-Homemade. The recipe came from a viewer. The pie looks divine - light, fluffy, and full of yummy! Haven't made it yet, but wanted to make sure I didn't lose the recipe by posting on here.

    Recipe #414063

    6 Reviews |  By SugaJ

    This was a cookie recently shared at my friend Donna's annual cookie exchange. Kelly is our friend who brought the cookie that had everyone asking "Who made this?" "Can I have the recipe?" "Are there anymore???". I looked on the Zaar and didn't see any quite like this one. Hope you enjoy this delight. I would caution that you keep these separate from your other cookies otherwise everything will taste minty.

    Recipe #407271

    5 Reviews |  By SugaJ

    This comes from an episode of "Cooking for Real" with Sunny Anderson. The brining portion is all that is listed here; however, if you are interested in the chicken recipe in it's entirety, it's called "Grilled Chicken with White Wine Mushroom Sauce". I needed a brine for a smaller amount of poultry.

    Recipe #345741

    2 Reviews |  By SugaJ

    This recipe comes from a local restaurant. I finally begged and begged and the chef gave me the ingredient list. I had been experimenting with several recipes using a marinade of soy sauce and balsamic vinegar trying to recreate my favorite menu item, but the fish was always over powered. Not so with this combination. The sauce lends the fish a sweet flavor, but doesn’t overwhelm. I made it for my friends and they all agreed it was one of the best seafood dishes they've ever eaten. Sorry, but I didn't have a chance to snap any photos. I served the fish over Asian rice straw noodles - I think any light noodle would work nicely. I tossed the noodles with a few tablespoons of the glaze used on the fish, and paired with sautéed zucchini and yellow squash which were julienned for a pretty side dish. I hope you give this a try. It's really quick, easy, and impressive.

    Recipe #334849

    This recipe came from a gentleman, Scott Bouchard, doing an in-store demo at our local grocery store. He was insightful to have copies available as everyone was asking for the recipe. If you are not a fan of one of the seafood ingrediets, you could easily substitute to fit your personal taste.

    Recipe #334527

    1 Reviews |  By SugaJ

    Taken from the Taste of Home website, this has become a favorite even among those that previously claimed to dislike pork chops. Pretty enough to serve to company, this recipe can be made ahead of time and even frozen. I recommend freezing the sauce separately and adding to chops after they've been in the oven a bit. I also double the sauce and the stuffing mix. People LOVE this. I've frozen this several times with great success. I hope you love this as much as we do.

    Recipe #329052

    Provided by my friend Tom - who happens to be a phenomenal cook! This bread is easy to make. The ingredient list is a bit different than what you might expect, but they are common. There are two options for this. You can use Parmesan cheese or Mozzarella. If you choose the Parm cheese, you'll need to mix that in with all the other ingredients. If you go with Mozzarella, sprinkle that on top of the creamy ingredients. AND if you are feeling totally crazy, use both cheeses. Whatever you decide, I'm sure you'll be making this one again. Enjoy!

    Recipe #328969

    1 Reviews |  By SugaJ

    Made from a cake mix box, these are quick and easy to make in a dash.

    Recipe #328921

    Easy to make, but tastes and looks like you slaved over it. This recipe originally came to me via my ex-husband's best friend's mom who was a wonderful cook. This is great for dinner parties. You may leave it in the oven until you are ready to serve. Great for large or small groups. You may be able to freeze this as part of a OAMC menu, but I haven't tried yet. If anyone does - please let me know how it comes out. CHEF NOTES - I recommend rinsing the dried beef to remove some of the salt. Personally, I usually pull mine off after the chicken has cooked. It leaves behind a good flavor. The Cream of Mushroom soup can be substituted with another can of Cream of Chicken or even Cream of Celery if you like.

    Recipe #327816

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