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    You are in: Home / agileangus's Public Recipes
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    16 Recipes

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

    Recipe #78592

    A refreshing take on cranberry sauce. From my sister-in law.

    Recipe #426912

    From Phoenix Home & Garden Magazine

    Recipe #516981

    From Family Circle magazine. Light and easy to make. Would be great with shimp, too.

    Recipe #481547

    This is a great recipe for left over chicken.

    Recipe #65291

    This is a nice alternative to traditional potato salad, and a wonderful way to use avocados.

    Recipe #67782

    This is a neighborhood favorite - a must at Bunco, block parties, etc.

    Recipe #67783

    Simple comfort food. Can be assembled ahead of time and baked later. Use leftover chicken, turkey or pork.

    Recipe #305913

    This is quick and easy . . . add a veggie and dinner's ready!

    Recipe #94759

    A twist on traditional tabbouleh - this recipe was posted on our local newspaper. I made a few modifications. Shrimp would be yummy too, or just serve it vegetarian.

    Recipe #502052

    I found this recipe in Cooking Light magazine. It's simple to prepare, and my family ate it up!

    Recipe #306071

    This recipe comes from the "reader recipes" section of Cooking Light - credit goes to reader Erika Cross MacDonald of Nashua, NH. It is delicious served over rice or egg noodles.

    Recipe #70816

    I found this delicious, simple-to-prepare recipe on the Internet. The source as "The Complete Meat Cookbook" by Bruce Aidells.

    Recipe #61718

    My family raved over this hearty, simple to prepare recipe, which is a "morphed" version of Oven Roast Beef (Recipezaar #11661).

    Recipe #81331

    I made this during a rare AZ cold snap. Warms you right up! The original recipe (published in the AZ Republic) calls for 6-7 chicken thighs. I don't like dark meat, so I made it with breasts. It's even better the second day!

    Recipe #493619

    This is an easy recipe and a great way to prepare a roast without heating up my house on a hot Phoenix summer day. The marinade recipe is from a book called "The Passion of the Barbeque." I've made this for just my family, and have also made it for a large crowd (40 plus people) by adding more roasts to the spit. Preparation time includes marinating.

    Recipe #96117


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