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    880 Recipes

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    Unbelievably quick and easy, you can marinate overnight, or throw it together 15 minutes before cooking. This is one of our summertime favorites. Serve with rice and a vegetable.

    Recipe #90640

    Simple but tasty!

    Recipe #90638

    A delicious, simple to make, soup. Adapted from 'Hot Sour Salty Sweet' by Jeffrey Alford and Naomi Duguid

    Recipe #90637

    This is a great, easy dish for a meatless meal but I usually serve some Italian sausage alongside for my meat-loving husband. I sometimes add chopped mushrooms to the sauce. Adapted from a Better Homes recipe.

    Recipe #90476

    Delicious and quick to prepare. I serve this with steamed jasmine rice for a nice after-work dinner. Adapted from Bon Appetit

    Recipe #90159

    These can be appetizers or a main dish. They're so easy to make, using the refrigerated pizza crust dough. I found this recipe in the July 2003 issue of Sunset magazine.

    Recipe #90075

    This is a very tasty fish recipe that I found in an older issue of Fine Cooking magazine. I serve this with steamed white rice and sauteed green beans.

    Recipe #90074

    Crook's Corner is a restaurant in Chapel Hill, NC. This is a dish served at the restaurant and I found the recipe in the latest Southern Living magazine. I made this last night for dinner and my husband and I went nuts for it, it's the ultimate comfort food. Don't let the long list of ingredients throw you off, this goes together quickly and easily.

    Recipe #90000

    A healthier version of the gyros you get at the corner greasy spoon. I love those things but they don't love me! This one is better for you. From the Daily Herald's 'Lean & Lovin It' column.

    Recipe #89873

    I'm on a Mexican craze lately and couldn't resist this recipe. The spicy jalapeños with the cumin, corn and cheddar cheese is delectable! This turns out like a pudding/bread. Adapted from a Sunset recipe.

    Recipe #89820

    This dish is a marriage of some of my favorite flavors....asparagus, tomatillos, tomatoes and Parmesan cheese. Different and delicious, easy.

    Recipe #89821

    I'm always on the lookout for recipes using buffalo meat as there is a buffalo ranch near us at our place in N. Wisconsin. Here's one that I found that we really's quick and easy and perfect after a day of fishing when the husband, once again, catches no fish! Adapted from a Sunset recipe.

    Recipe #89817

    A different take on fettucine alfredo, using green spinach noodles. This is a rich, decadent treat. I usually just serve a salad with this. Make this right before serving, if it's allowed to sit, it becomes gummy

    Recipe #89810

    You'll always be ready to stir-fry with a batch of this in your fridge. Use it on just about anything, meat, fish, chicken, veggies, whatever. Adapated from a Sunset cookbook.

    Recipe #89811

    This is a perfect dish for a meatless meal! The sauce can be made ahead of time and then refrigerated before completing the recipe.

    Recipe #89808

    Yummy, crispy strips of zucchini that can be eaten as an appetizer or side dish. Use larger, at least 7" long, zucchini for this dish.

    Recipe #89809

    This recipe is a bit old-fashioned but is a classic. A good, tasty and colorful dish for buffet tables. Prep time includes standing and chilling times.

    Recipe #89668

    This is an impressive dish to serve for a small dinner party or as a treat for the family. Sounds fancy but it's simple to make.

    Recipe #89669

    This recipe is from my favorite cookbook, Madame Wong's Long-Life Chinese Cooking, with a few changes by me. The name comes from the Sun Ya restaurant in Shanghai where a chef developed this recipe. This is a very flexible recipe - you can use just about any leftover meat in this, though I've listed just shrimp, chicken and pork. I made this with leftover duck meat once and it was delicious!

    Recipe #89662

    This is a wonderful, quick and easy dish that's great for summertime, when plenty of good, fresh vegetables are available. Get all your ingredients ready before you begin cooking this because the cooking part is quite fast. Adapted from Sam Choy's Sampler

    Recipe #89659

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