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

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    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

    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

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

    Recipe #332451

    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

    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

    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

    What a wonderful way to enjoy a summer evening outside by the grill.

    Recipe #321804

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

    Recipe #411705

    Recipe #419652

    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

    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

    I got this recipe from Cooking Light, March 2007. I haven't tried it but wanted to save it here.

    Recipe #323725

    Put something elegant and delicious on the dinner table tonight.

    Recipe #321627

    Another recipe from Cooking Light, April 2006. Chow mein noodles are often labeled chuka soba. If you can't find them in the Asian section of the supermarket, substitute spaghetti or linguine. Chop and measure ingredients while you wait for water to boil.

    Recipe #323988

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

    Recipe #323046

    From This is a copycat recipe I got for one of my favorite salads at Chili's. I haven't tried it yet but plan to soon!

    Recipe #379316

    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

    This chicken stuffed with ham, red onion, parmesan and rosemary is a savory reminder of all things good in the world. With a hint of balsamic vinegar and a lovely rosemary wine sauce it's an impressive dish for your guests and a wonderful addition to your cookbook. *Update: I noted off of one of the reviews that I had originally written to stuff the chicken after it had been cooked. I've corrected the instructions now.

    Recipe #322912

    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

    My mom used to make this delicious Polynesian recipe when I was a kid. I just love the different toppings you can add to this basic coconut curry base. You can make it as spicy or as sweet as you want.

    Recipe #380411

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