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    100 Recipes

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    An adaptation of what was on the Old El Paso green enchilada sauce can. Surprisingly good!

    Recipe #480775

    Recipe #458608

    Best goulash I've ever tasted — creamy, spicy, and reheats super well. I made a few changes to the original by subbing healthier items and adding more veggies. Wanted to see the nutritional info.

    Recipe #447484

    I had to try this after seeing a luscious photo in the King Arthur Flour catalogue. I used baby portabella mushrooms. This is filling and full of flavor.

    Recipe #423767

    A co-worker described this bread, saying she made it often years & years ago. It took awhile for me to locate the recipe, but I made it for a Cinco de Mayo potluck and found it quite tasty and easy. I adapted it to fit a 9x13 glass pan (original recipe called for an 8-inch cake plate).

    Recipe #423766

    Mmmm. The former president's famous recipe for favorite enchiladas. *Note: I usually substitute flour tortillas and omit the dipping in oil, as that's our preference. I also add a couple of teaspoons of chili powder to the sauce and to the chicken filling mixture.*

    Recipe #268204

    from Pillsbury, though I've adapted it some. DH really liked this, and I think kids would, too -- it's homey comfort food, and actually comes together pretty quickly.

    Recipe #258087

    This is just a good, simple, fresh sauce to serve over pasta (we like whole-wheat angel hair). I think I got this from Eating Well, but I'm not sure. **Note: The original recipe did not call for the tomato sauce, but after making it, DH and I both felt it needed the sauce to coat the pasta, as the veggies alone were just chunky with no sauciness. The veggies give it a great flavor.

    Recipe #255567

    After enjoying this specialty drink at the Marriott Marquis on Times Square, we *had* to re-create it while on vacation at the beach. The Marriott lists Raspberry Stoli as its liquor (maybe that's why it's $14 a drink), but we used Smirnoff Raspberry Twist with great results. This is sweet and deliciously light.

    Recipe #239761

    I couldn't believe a version of this great summer drink wasn't already posted here! I recently discovered how much I love these refreshing drinks while on vacation. :)

    Recipe #239757

    I like the Philadelphia cream cheese brown sugar cinnamon spread, but I wanted one a bit lower in fat (and cheaper). So, I came up with this one, using reduced-fat cream cheese, and I love it on sweet bagels like cinnamon apple or cinnamon raisin.

    Recipe #236590

    I first made this for a Valentine's dinner with DH. We really loved it. I used a skinny whole-wheat baguette, so the slices were small two- or three-bite ones. and I left out the sliced chives. Yumm. from "Everyday Italian" on Food Network.

    Recipe #211855

    a 2004 Pillsbury Bake-Off winner

    Recipe #203515

    This recipe combines two of my DH's favorite desserts -- sugar cookies and lemon bars. Using packaged cookie dough makes this come together really quickly. I adapted this from a recipe I got in an email, and love the result of the three different sources of tart-lemonness.

    Recipe #182413

    Saw this on Rachael Ray's "30 Minute Meals," and DH begged me to try it ;) It did, however, take me about 50 minutes start-to-finish. Next time, I will use brown rice. Also, Rachael's original recipe calls for 1/4 cup of golden raisins added with the tomato sauce; we dislike raisins so left those out. The rice-chicken is really good on its own, but the salsa & the avocado cream *really* put this over the top! **You could prepare the salsa & cream a day ahead*

    Recipe #154052

    This recipe is from Ina Garten's book "Barefoot Contessa Parties!" They are flavorful and easy, although I increase the pepper. Per Ina's suggestion in the book, I make the full amount just for me & DH, and use the leftover potatoes to make potato soup. Yum! *Note= You will need a very large baking sheet; I divide the potatoes between a medium sheet and a cast-iron skillet, and the potatoes cook faster in the skillet - so watch your cooking time if you use a cast-iron skillet OR if you cut the potatoes pretty small

    Recipe #150115

    I started out making a southwest eggroll recipe that's on Zaar, but I left out a lot and added a lot and basically changed the whole thing, so here's my version :) *Note: I bake these, but they certainly could be fried in oil also.

    Recipe #147949

    This rustic apple pie comes together quickly when using a premade or refrigerated pie crust. I like to use Jonagold apples sliced pretty thin, about 2 medium will equal the 4 cups.

    Recipe #147382

    This is a lovely light fruit bread that is perfect with a cup of tea, and would be nice at a bridal or baby shower or brunch. Can use any type of fruit preserve. Recipe from Tulsa World food section. ** This makes TWO LOAVES; it would be easily halved.

    Recipe #142548

    Good on a cold night. The veggies and broth simmer down to a thick, almost chili-like consistency that I just love. Kick it up by using diced tomatoes & green chiles (rotel) instead of the diced tomatoes. I like to serve this with cornbread muffins.

    Recipe #142547

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