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    19 Recipes

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    This is good on burgers. You can balance the fire of the chilis by topping your burger with cheddar-jack cheese and cool guacamole or avocado slices.

    Recipe #391851

    This recipe is from Cuisine Tonight. It's easy to make and a wonderful side dish for spicy barbequed pork sandwiches. You could also use broccoli slaw in the preparation.

    Recipe #391739

    My mother has been making this since I was a child (back when dinosaurs roamed the earth). She said us kids gave it the name "goulash" and she has no idea why. I brought some home from her house and my husband inhaled it, so I thought I'd post it here.

    Recipe #390589

    I started with a soup recipe from an old cookbook and tweaked it until I got this. We really love it. Of course, it will be ten times better if you make your own chicken broth. Its a meal in a bowl!

    Recipe #390515

    I got this from the Dallas Morning News and decided to try it. My rolls looked a little messy, but the recipe is easy and they taste yummy!

    Recipe #390384

    I've had this recipe for years and years. I have no idea where I got it, but I do know its always a hit! I usually make these with part whole wheat flour.

    Recipe #390174

    This is a Sunset recipe that I've been making for at least 25 years. Its simple and low in fat. It is best served cold.

    Recipe #389900

    After trying several chicken marsala recipes I just took what I liked best and made this one. You can use either dry or sweet marsala. I've made it, and liked it, both ways, but I have a slight preference for the dry marsala version.

    Recipe #389784

    I am your basic broccoli-hater, but I love this dish! I found it in a cookbook I no longer own and cannot remember the name of, so I don't know to whom the credit goes. Its fabulous as an oriental side dish.

    Recipe #389725

    My sister submitted this recipe to her church's cookbook. She got it from a close friend of my mother, who, in turn, got it from her mother-in-law. My Mom says its the best, soft white sandwich bread sh'e ever eaten. I haven't tried it yet, but am putting it here for safekeeping.

    Recipe #386780

    This is wonderful on bread, vegetables or atop a steak. Beef broth may be used in place of chicken broth.

    Recipe #386017

    My dad's been making this for about as long as I can remember. It works equally well for chicken, beef or pork.

    Recipe #385982

    I found a mixed mushroom pasta topping in a pasta cookbook several years ago. I have only changed it a little bit over the years. This works well for a luncheon when paired with a crisp green salad and garlic bread.

    Recipe #384655

    I got this recipe from a dear friend many years ago. She served it to my husband and me for a brunch at her home one Sunday. She is since deceased, so this recipe is for Shelly.

    Recipe #384646

    I got this recipe from my mother who said she's had it so long she no longer remembers where it came from. She always made these at Christmas while I was growing up. I made them last Christmas and used pomegranit jelly. I don't actually know how much jelly is in the recipe, but this site apparently doesn't like that, so I made something up. Use whatever amount you like. They're my favorite cookies!

    Recipe #384543

    I got this recipe from a cookbook called Comida Sabrosa that I purchased at the ranger station at Bryce Canyon National Park. I've made it many, many times. This is a favorite of my husband's. I've made it both ways, with chicken and grond meat. Both are good but my favorite is to use smoked chicken.

    Recipe #371495

    The basis for this recipe was one I got from The Montana Cookbook, which I purchased umpteen years ago when we visited Glacier National Park. I've definitely tweeked it a bit over the years to get exactly the flavor I wanted. We've always just refered to it as "montana chicken". It's sweet and tart and goes well with brown rice and stir-fried broccoli.

    Recipe #368655

    I got this recipe from Bon Appetit magazine. I've made it over and over again. Its elegant enough to serve to company and simple enough for a weeknight supper. It will probably work equally well with any flavor chutney you want to use.

    Recipe #362016

    I've been making this salsa for years and years without measuring. However, a cousin of mine swore she had to have a "real recipe" (no imagination, that girl!). Here is what I came up with, but feel free to ignore the measures. It will be a little different every time you make it, but always better than anything you can buy at the grocery store. I tend to use the max amount of jalapenos. Being from Texas, I like food that bites back.

    Recipe #348067

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