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    31 Recipes

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    I initially got part of this combination from a Food Network show, and have added a few things along the way. I call it "Spicy Rice" and my husband loves it. It makes normal steamed rice much less bland. The step by step process allows all the ingredients to cook into the rice. I usually take into consideration the entree I'm serving it with before I add the Cajun Seasoning. It's a personal preference. All ingredient amounts can be adjusted according to taste.

    Recipe #310201

    Sauteed chicken with tangy orange sauce. This is great with steamed rice!

    Recipe #308806

    I found this from someone else online, and fell in love with it. These are exactly like the cookies I have ordered from Cookie Bouquet. The lemon is what really does it. Make sure to use high-quality, super-fine granulated sugar, as this combined with the powdered sugar gives that melt-in-your-mouth feel. My husband and I enjoy decorating them together.

    Recipe #312031

    From Taste of Home's "Five Ingredient Cookbook." Very easy and yummy! I might also try marinating the chicken in the salad dressing, grilling the individual components instead of sauteing, then slicing the chicken and serving on a bed of lettuce as a nice salad.

    Recipe #366734

    From the book, "365 Ways to Cook Chicken" by Cheryl Sedaker. I tend to substitute boneless chicken breasts, and have never actually tried this with the slivered almonds. This is one of those recipes that really is so easy to make but looks amazing and is very impressive at dinner parties.

    Recipe #343254

    From a website called Dr. Delicious. When I heard the website name, I thought, "Really?" But it's actually the best recipe I've found for this. Even better if you make the French bread fresh that morning.

    Recipe #308997

    I got this recipe from a friend in high school and have made it almost every year since as a favorite on either Thanksgiving or Christmas. These are simple and yummy, and I crave them every fall! I usually fully process the walnuts into a fine powder because I don't like the texture of nuts, but they add a nice flavor.

    Recipe #345561

    Yummy cheese soup from Cook's Illustrated magazine. I used 1/2 cup diced mushrooms in place of the celery. I would also have extra grated cheese on hand, to add to your liking. We like our soup very cheesy!!!

    Recipe #366702

    I got this from a Gourmet desserts magazine. It makes a ton, and is a wonderful holiday gift idea. The cinnamon and peppermint variations are also exquisite. Using high quality chocolate can take this to another level of greatness, but I have also used store-brand chocolate chips when on a budget crunch and still gotten rave reviews from friends.

    Recipe #366701

    This recipe is from my mother-in-law, and is absolutely delicious. It is pumpkin pie only a fluffy, no-bake version that is very easy and quick to prepare.

    Recipe #345402

    This was originally a grilled or sauteed pork chop recipe from the Taste of Home Test Kitchen that I have tweaked. I used tenderloin instead because I am not a bone-in person, and then decided on oven-roasting to keep it tender and juicy. Do not skip the searing step. It really locks in the juices. The flavor on these is absolutely amazing. So tender, and the flavors of the sauce combine beautifully.

    Recipe #362541

    This came from a recipe card I received in the mail. For a different twist, substitute lemonade concentrate for the limeade. Works great with steamed rice, broccoli, or a pasta.

    Recipe #366693

    Awesome and easy cheese enchilada recipe. Tip: I struggled the first time I made these, and a few of my tortillas fell apart. If your first time is for a dinner party or gathering, be sure to buy extra tortillas just in case!!! :)

    Recipe #366709

    Very simple, easy and elegant appetizer, perfect for a brunch or tea. From a magazine produced by local grocery store.

    Recipe #367024

    I got this from my dad. He served it with a Wild Mushroom Ragout and white rice. Butter noodles would also work nicely. Try to use a good cut of meat (topside, neck or chuck steak) and a medium red wine.

    Recipe #418238

    Originally a recipe from Taste of Home's "Five Ingredient Cookbook," but I have done much tweaking to get it just right. This one is so yummy and filling, and the flavors blend surprisingly nicely. If you can find apple pie filling with cinnamon already added, you can just use that. Usually I can't find it at my store. Also I frequently cannot find 6 oz. packages of stuffing mix, so I just make about 2 cups of stuffing, or a whole box, and put the extra on the side. This recipe was originally for pork, so you can also substitute 6 boneless pork loin chops for the chicken. We are more chicken fans at my house! You can also leave the chicken breasts whole if you prefer. I just find it blends nicely with them chopped.

    Recipe #363247

    A friend brought this to a dinner party, and it was so wonderful I had to have the recipe. If I make it again, I might strain the orange marmalade first, as I feel it doesn't really fit the texture of the rest of the pie. If you use it as is, be prepared for a very creamy pie with a layer of small orange chunks in between the filling and the crust. For the chocolate cookie wafers, you could either use Nabisco Famous cookie wafers, or Oreos taken apart with the filling scraped out. All substitutions listed in the recipe were suggested by the original chef.

    Recipe #366719

    This is another one of the recipes I got from my dad. He made them for New Year's and I could absolutely not stop eating them. We substitute phyllo dough for the spring roll wrappers sometimes and it still turns out great. You can also substitute Sambal Oelek for the chili flakes.

    Recipe #418317

    These look and smell like real gingerbread, but are not edible! They are extremely cute ornaments for the tree, and can be decorated with acrylic paint once they are dry! They harden up very well, and will last for years if cared for. I have so many good memories of taking out the tin of these on Christmas, and having the house smell like gingerbread instantly while trimming the tree! Note: Prep time includes cooling time before baking, as well as hardening time after baking.

    Recipe #366729

    This is a slow-cooker recipe for barbecue ham sandwiches from a Simple and Delicious magazine.

    Recipe #366700

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