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    You are in: Home / Krista Roes's Public Recipes
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    27 Recipes

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    From Cooking Light November 2000 Serving size is 1 cup Cooking light stats: Calories 197, Fat 5.5, Protein 12.7 g, Carb 24 g, Sodium 623 mgs.

    Recipe #427735

    Our family loves this. Feel free to play around with the spice measurements, I kinda eye ball it. You could also add turkey sausage to this. It's a hearty delicious meal! Don't leave out the sun dried tomatoes. The saltiness balances the creaminess of the coconut.

    Recipe #417936

    There are many versions of this salad out there but I couldn't find one exactly like mine here on 'Zaar so I thought I'd throw mine in the mix.

    Recipe #366820

    Got this from We usually steam our broccoli so this was a really nice alternative.

    Recipe #332451

    This is a different take on the traditional Chicken Piccata with the delightful addition of green onions and mushrooms.

    Recipe #323046

    If I have one, this is my “signature dish”. Had something similar as a bridal luncheon once and over the years it's evolved to be what it is now, a savory, slightly sweet delight to tickle your palate. I've served it to many guests over the years, all with rave reviews. I usually pair it with green beans almandine and rice flavored with chicken stock. The rice soaks up the extra raspberry cream sauce and is delightful.

    Recipe #322911

    One of my favorite chicken salads is at Rafferty's Restaurants in the southeastern United States. Here's my friend Leslie's take on this light delicious salad. Serve it up with some warm croissants and some fruit.

    Recipe #321947

    Put something elegant and delicious on the dinner table tonight.

    Recipe #321627

    This creamy, smooth and tangy sauce is a hit in our house over chicken or asparagus. The sauce is simple but impressive enough for company too.

    Recipe #291657

    My friend, a cook at our favorite Japanese restaurant finally gave me this recipe for their fabulous Shrimp Sauce. It's so good we dip our meat and veggies into it and then pour it over our rice too. And yes, it really does have peaches in it.

    Recipe #286994

    Feta and sun-dried tomatoes stuffed into chicken which is then breaded and baked. Easy and yummy. Adapted from Kalyn's

    Recipe #436013

    Recipe #427736

    This is my version of the popular dish with a bit of Thai mixed in and using mostly ingredients that I have around the house. There are lots of things you could add to this... for example celery and red pepper

    Recipe #426747

    Recipe #419652

    Cooking Light 2003 Haven't tried these but had to put it here... "The lentil puffs, studded with spinach and cilantro, are a specialty in the northern and western parts of India, where they are enjoyed with various sauces. Make these up to 1 hour ahead. To reheat, lightly cover and place in a 250 degree oven for 12 minutes or until warmed.

    Recipe #419651

    Cooking Light - 2003 If you're not serving this immediately, keep the polenta warm by covering it and placing it over very low heat. Stir occasionally. Mascarpone ensures the polenta's creamy consistency and rich flavor.

    Recipe #419643

    From one of my favorite websites: The Pioneer Woman Cooks.

    Recipe #411705

    From Women of the Harvest Magazine, March 2005 Kind of like brownies but not overly sweet.

    Recipe #407788

    We had these at a church function the other night and I about died and went to heaven! There are other "Kitchen Sink" cookies listed on Zaar but none quite like this one. My son even asked if I could make these instead of a birthday cake for him.

    Recipe #403718

    A Tart Flambée is the perfect French response to the Italian pizza (I hope I will not get reprimanded for the comparison!) In Germany it is called a Flammkuchen and as it is extremely popular you will find it on most of the menus on both sides of the borders under this name.

    Recipe #387646

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