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    65 Recipes

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    From Cooking Light, fresh combination of lovely ingredients equating to the most amazing flavors in the mouth! I have to admit that the cabrales cheese is a bit too strong for my taste so the second go around I used a regular good quality blue cheese and liked it much better. This is personal preference of course. I also have substituted rice wine vinegar for the sherry vinegar and used agave nectar to replace the honey.

    Recipe #426645

    My beloved father lives alone and is a diabetic and workaholic! In the past few years, I have made it a point to try and bring him a few meals per week that are healthy and filling. I found this recipe in Better Homes and Gardens "Our Best Diabetic Recipes" magazine edition. You can add more chile peppers to suit your taste. I always pour in the remainder of the adobo sauce from the can into the pot. I love the radish and jicama added to the pico.

    Recipe #418312

    This picadillo has just about everything in it that I like, being a little different from the others here on Zaar. It's from The Whole Foods Market Cookbook and can be eaten alone or stuffed inside a chile relleno or warm whole wheat tortilla.

    Recipe #418267

    Recipe #404878

    I've combined a few of my favorite things, resulting in a truly splendid and robust side dish worthy of company!

    Recipe #403315

    Cold stuffed shells for an easy appetizer or healthy snack. You can sub chicken or salmon for the tuna. From Betty Crocker's Best-Loved Recipes.

    Recipe #401063

    This was one of the recipes found inside the instruction booklet of my KitchenAid mixer. Who would have known!!

    Recipe #389406

    This cocktail is made with pear nectar which I feel lends a more natural tasting cocktail then those made with apple pucker or pear liqueur. I muddle fresh mint from my backyard herbs.

    Recipe #389382

    This is really good and went prefect with my Labor Day menu. The key to the sauce is bringing the heat up gradually from medium to boiling. I always use Haagen-Dazs for both of the ice creams.

    Recipe #389106

    I prefer a baked sweet potato over an Idaho but I don't like them dolloped with extra sweetness like other recipes using brown sugar and cinnamon or honey. The contrast of the sweet potato with the lemon pepper seasoning gives it a balance that works for me so maybe you'll like it too!

    Recipe #389038

    This is a recipe I found years ago through cooking light and adopted as my own using my Spice-Rubbed Grilled Chicken Recipe #386655 along with a few other minor changes. You have to use the recipe for the grilled chicken for this to work. I don't care for raisins at all but I kept them in the final recipe b/c it just works!!

    Recipe #386764

    A delicious alternative to the standard commercial broccoli, this has a slightly peppery taste, complimenting a variety of entrees.

    Recipe #386700

    My version of a recipe found online. I love grilled pineapple and this went great with my toasted coconut rice pilaf and spice rubbed grilled chicken! The shrimp was tender and juicy! If using wooden skewers make sure you soak them in cold water for at least 30 minutes. You could add some crushed red pepper or hot sauce to the marinade for some kick:-0

    Recipe #386698

    From a cookbook of mine entitled Seriously Simple....and yes, all the great recipes from the book are seriously simple, and seriously good! You can use any leftover chicken for a salad the next day!

    Recipe #386655

    From Food & Wine Quick from Scratch Chicken Cookbook.

    Recipe #386393

    I grew up on glazed carrots prepared with brown sugar, butter and whatever marmalade my mother had on hand. However, I've grown to prefer this method, where the sugar dissolves more easily, and the carrots turn slightly brown as liquid reduces and forms a glaze. Dried dill will work for color but fresh works best for depth of flavor.

    Recipe #385385

    Houston's is one of my favorite restaurants, if anything, for the simplicity and consistency of their dishes. Here is one of my favorites. You can serve these without the remoulade and they are just as good!

    Recipe #385268

    I always make my cocktails with fresh pressed juice. I cannot afford any extra empty calories from store bought mixers, who can!! I have a commercial grade juicer so you may need to add extra juice if your hand squeezing since my juicer produces a lot of juice! I've had the grapefruit margarita at The Daily Grill on several occasions. Here is my martini version, enjoy!

    Recipe #381897

    Found in Cooking Light these turned out so good! They were warm and creamy and looked really pretty.

    Recipe #377222

    Found in Real Simple magazine, these are arranged neatly atop a perfectly cooked beef burger with cheddar cheese and BBQ sauce. No extra condiments are necessary.

    Recipe #377219

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