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    19 Recipes

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    Adapted from Cook’s Illustrated Serves 4 CI notes: This recipe was developed using natural pork, but enhanced pork (injected with a salt solution) will work as well. If using enhanced pork, eliminate the brining in step 1. The bread crumb mixture can be prepared through step 2 up to 3 days in advance. The breaded chops can be frozen for up to 1 week. They don’t need to be thawed before baking; simply increase the cooking time in step 5 to 35 to 40 minutes.

    Recipe #470247

    From Jamie and Bobby Deen and Parade magazine

    Recipe #461200

    Recipe #458228

    Yes there are other Scallop recipes on this site, but not quite like this one! From Developed by Curtis Webb , sous chef of Joe Fortes Resturant in Vancouver

    Recipe #307196

    From Orlando Sentinel- If you add 1 lb cubed firm tofu as you stir-fry the asparagus, this becomes a protein filled main dish. Serve with brown or basamati rice. Use medium thickness asparagus, trimmed and cut into a 2 inch length on the diagonal (about 30 asparagus)

    Recipe #300647

    From Family Circle 9/7/04.

    Recipe #243765

    From Parade Magazine 6/15/07

    Recipe #241330

    From Orlando Sentinel May 12, 2004. They noted that it was adapted from The Bounty of Central Florida by Valerie Hart

    Recipe #239189

    From Orlando Sentinel August 30, 2006

    Recipe #239187

    Recipe #239185

    From Parents magazine December 2006

    Recipe #238760

    Recipe #238597

    Recipe #238595

    From Parents magazine July 2007 If you can't find lemon flavored tuna in the store, squeeze in a little fresh lemon juice instead

    Recipe #236148

    I got this from the American Profile magazine that comes w/ the newspaper. They got it from the BBQ Queens Big Book of Barbecue. I served this with grilled asparagus and fresh tomatoes. This means no cleanup needed after dinner. Just put your dishes in the dishwasher and your done! Prep/Cook time does not include marination time

    Recipe #233364

    I got this from american profile magazine that comes with the newspaper. They got it from BBQ Queens Big Book Barbecue. I haven't tried it yet, but wanted to save it here for future use.

    Recipe #233278

    I got this from a email. They said it was inspired by Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert. I had to post it so I wouldn't loose it. It was so good!

    Recipe #230413

    There are other italian meatloaf recipies posted, but this one is a little different. I don't like meatloaf, but this is great. I got it from food network kitchens. My husbands co-workers rave about it.

    Recipe #198183

    Taken from the back of the Barilla box. We increased the amount of panchetta to 6 slices and increased the sauce to an entire jar. I have posted this as it was written on the back of the box.

    Recipe #197270

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