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    You are in: Home / cmacooks's Public Recipes
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    18 Recipes

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

    This is a great way to serve flank steak. I serve it with stir fried vegetables, and a ginger slaw. You might want to use the low sodium soy sauce. I do not.

    Recipe #61266

    This is one of those recipes I made up one night because I was tired of the same old thing I did with chicken breasts. It is tangy and different, and I serve it with couscous or brown rice as a side dish.

    Recipe #86642

    I made this up with ingredients I had on hand one night, and it won an "Honorable Mention" in Good Housekeeping one month!

    Recipe #86731

    This is easy, high fiber and tasty, too!

    Recipe #99411

    Well, I'm a Texan, and this is one of those recipes ya come out the womb ready to make. We like ours spicy. I had to write down my recipe in order to enter a Kosher (yep!) Chili Cookoff. So, here goes! Enjoy...Please note that a TRUE Texas Chili does not have beans, but add them if you must.

    Recipe #86530

    I adapted this recipe from a veal roulade recipe I have made several times. I tried this version on some friends who did not eat veal, and the only thing I changed from the original recipe was the substitution of basil for rosemary, and I added raisins for the contest. I hope you enjoy it.

    Recipe #116312

    I love ground lamb and it cries for curry. I thought this would be an interesting twist to a "home style" meal.

    Recipe #64626

    I first prepared this dish for my parents' anniversary one year; I had boneless duck breast, and, instead of the usual orange sauce, I tried this. It was a hit, and has appeared on several dinner party plates since then. It is not a lo cal dish. I served this with a brown and wild rice side, which had toasted pine nuts for a garnish.

    Recipe #397525

    Every year, on my parent's anniversary, I prepare a gourmet dinner. My mother loves duck, so this was a dish I created with duck breast. We loved the combination of the port and herbs, and served this on a bed of wild and brown rice with toasted pine nuts.

    Recipe #112584

    Winter is the perfect time for warming soups. I was given a version of this recipe many years ago, and it has become adapted and changed to make it a staple in our house at this time of year. For teacher gifts this year, I packaged the beans in a decorative bag, attached a tiny tabasco sauce, and the recipe. It was a hit!

    Recipe #82684

    This recipe was given to me by my best friend, Karen, and I love to make it in the summer with the freshest green beans. The only adaptation I made (which is unusual for me) is the addition of the capers. I think they are a great addition.

    Recipe #68800

    My family loves lamb. I have an abundance of fresh herbs growing in my garden, and this is one of my favorite recipes for leg of lamb. Every fall I can some pear and apple chutney, and I usually serve it with lamb, instead of mint jelly.

    Recipe #86799

    This is a wonderful first course; our son, who wouldn't eat an olive if he fell on it, devours these each time I serve them. I thought that I would have a little of the mix to take home when I took this to a dinner party recently; alas, the host would not let it leave her home!

    Recipe #397526

    This is a version of Penne Puttanesca that I created for a contest at work. It's a little different! A crisp green salad and sourdough bread is all you need to round out this simple meal.

    Recipe #251901

    We don't eat shellfish, but I wanted something a little special to have as a starter on Father's Day. This has become a change of pace from Salmon croquettes in our house; both are adored by our 8 year old son.

    Recipe #99237

    I actually like canned salmon, and I wanted to create a salmon salad without mayo (not one of my favorite things). This is good for a lower carb diet, too.

    Recipe #111586

    No description submitted, but something needed here for posting. :)

    Recipe #330932

    I love spinach in any form. I needed a vegetarian starter for a recent dinner, and found this to be just the ticket. The addition of basil makes it a little different than the standard Spinach Rockefeller.

    Recipe #116353


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