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    You are in: Home / beckas's Public Recipes
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    33 Recipes

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    1 Reviews |  By beckas

    I took a rub recipe on here and tweaked it for a while until it it came out how I liked. My goal was to make a rub that I could generously apply to chicken, salmon, or steak that had great flavor and that was not too salty or spicy. This is our standby now and our favorite way to use is is to pat it on both sides of a salmon filet and then cook the salmon on the grill.

    Recipe #431994

    16 Reviews |  By beckas

    Years ago a friend of mine made eggs and tortillas for breakfast while I was visiting. I've been hooked ever since. My family doesn't ever want scrambled eggs. They always want eggs and tortillas. In fact, the only time I make plain scrambled eggs is when I am out of corn tortillas. It's a very simple recipe but it's very good.

    Recipe #53758

    8 Reviews |  By beckas

    I haven't tried this recipe. It sounds good.

    Recipe #52753

    5 Reviews |  By beckas

    This salad dressing is similar to one that I used to eat when I lived in Hawaii. It's excellent served on spinach leaves.

    Recipe #63697

    I haven't tried this recipe yet. It sounds interesting.

    Recipe #52741

    4 Reviews |  By beckas

    I haven't tried this recipe but it sounds good. Due to feedback, I have reduced the amount of salt in this recipe from 1/2 tsp to 1/4 tsp.

    Recipe #52739

    6 Reviews |  By beckas

    From the local paper. I have not tried this soup but I plan to try it soon.

    Recipe #69737

    7 Reviews |  By beckas

    This is a recipe that I've developed over the years by adding a little of this and a little that until I had created what I call the perfect stir fry. My whole family enjoys this dish and It's one of my teenage daughter's favorites. Enjoy and feel free to tweak the amount of the sauce ingredients and vegetables to your liking. I use whatever vegetables I have on hand and eyeball the sauce ingredients. Don't be afraid of the oyster sauce. It is a must. It is what gives the authentic taste. Serve over steamed rice.

    Recipe #228028

    19 Reviews |  By beckas

    This rice has a mild coconut flavor. I served it with Macadamia Nut Chicken Breasts #30291 and a Thai red curry sauce. It was a perfect combination.

    Recipe #60330

    I modified a Sloppy Joe recipe until it was to our liking so here is a version that is thick, slightly sweet, slightly tangy, and has a Mexican flair. If you do not like your Sloppy Joes on the sweet side, reduce the amount of brown sugar.

    Recipe #102210

    I took a cooking class that included some fancy dishes including chicken marsala, but after tasting the chicken marsala in class, I knew that I could make a dish that tasted better. I've adapted this recipe from Emeril Lagase and included some of the steps that were learned in class. I like it much better than what was made in class. It's not low calorie but that's why it tastes so good. I like to add asparagus tips when I add the mushrooms as well. It's best to use a stainless steel skillet for this recipe as opposed to a non-stick skillet so that the chicken browns quicker.

    Recipe #187593

    The taste of this chicken recipe reminds me of a dish that I had ordered at a popular restaurant in Hawaii.

    Recipe #60189

    From cookbook Dining by Design. Sounds intesting.

    Recipe #486144

    10 Reviews |  By beckas

    This is a simple cheesecake recipe that I sometimes bring to family occasions. I am posting this recipe for my cousin Amy since she requested the recipe.

    Recipe #71939

    From "Dining by Design". Sounds delicious.

    Recipe #486145

    7 Reviews |  By beckas

    This is sooooo good!

    Recipe #52744

    Recipe #58932

    9 Reviews |  By beckas

    My husband and I love Tom Kha Gai and have tried it at many Thai restaurants. We prefer Thai soup that we can distinctly taste spicy, sour, and sweet flavors. After many attempts, I think that I've finally come up with a really good recipe. I started with a recipe from the "The Best Recipe, Soups and Stews" cookbook and then modified it so that the flavor and ingredients closely match that of a soup that our favorite Thai restaurant serves. Now we can have delicious Tom Kha Gai without having to go out to eat. Part of the uniqueness of this recipe is that the ginger and lemon grass are finely minced as opposed to being left whole as in traditional Thai soup. The good thing about this is that you don't have to "fish out" ingredients while eating the soup.

    Recipe #89982

    6 Reviews |  By beckas

    This is a perfect sauce to serve with Macadamia Nut Chicken Breasts #30291 and coconut rice. Yum!

    Recipe #60331

    I've made this a few times. Delish. From 365 One Dish Meals.

    Recipe #486140

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