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    1,277 Recipes

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    This only takes about an hour to make. Keeps one week in the refrigerator.

    Recipe #438353

    Mustard is not just for hot dogs anymore. This steak is fast and easy to prepare and would go well with most any side dish. Once the mustard has been added, do not allow to boil or the sauce will become unpleasant.

    Recipe #353838

    Chicken cutlets in seasoned breading, oven "fried" to a light crispiness.

    Recipe #361669

    Goes great under almost any type of stew/ragout/goulash.

    Recipe #348013

    These eggs get their creaminess from butter. They are more for a brunch or dinner or a special breakfast than for every day.

    Recipe #453266

    A noodle bowl is basically a soup. This recipe can easily be changed to a beef noodle bowl, buy substituting beef for the chicken and beef broth for the chicken broth. The original recipe calls for tofu, but I don't eat this. Hard-headed, I guess. If you want it vegetarian use the tofu and vegetable broth. Additional bouillon powder can be added if you like the broth more flavorful.

    Recipe #351343

    A mixture of dry spices to rub on your choice of meat. This recipe makes enough for about 3 pounds of chicken thighs (what I used it for).

    Recipe #356043

    A simple sauté of zucchini that pairs nicely with fresh fish or perhaps baked chicken. The recipe calls for fresh herbs, but dried will work very nicely too or even a combination; just use 1/3 to 1/2 of the fresh amounts.

    Recipe #358200

    This is a filling main dish salad that is perfect to bring to work for lunch (you can pack the dressing separately). The beans have an earthy flavor that is balanced by a sweet and sour vinaigrette. The salad also has crunch from a mix of iceberg lettuce and green cabbage and more earthy crunch from red radish slivers.

    Recipe #495336

    In this recipe the beets are grated, then dressed. It calls for cooked beets, so they could be roasted or boiled, your choice. You could also use canned beets, but you would have to cut them up really thin in julienne style.

    Recipe #371405

    An easy appetizer to dress up ordinary button mushrooms. Feel free to try other mushroom varieties, such as baby bella, or mix them up.

    Recipe #404399

    The greens are cooked with bacon to give them a Southern-Style all day cooking flavor. This recipe is easily adapted to any green, i.e. mustards, collards, kale,etc.

    Recipe #377110

    A flavorful, quick, and healthy side dish.

    Recipe #351052

    This is a classic summer salad recipe. The recipe calls for Webb lettuce (England), also known as Romaine (US), or Cos (elsewhere). The salad is dressed with a yogurt dressing. From "The Great British Kitchen" published by the British Food Trust."

    Recipe #481899

    This is a simple, straight-forward way to prepare fresh bay scallops without distracting from their natural sweetness. The larger sea scallops would work just as well here.

    Recipe #370098

    This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion.

    Recipe #381098

    This is appetizer/snack is very popular in Australia. It was introduced there by English settlers. I know you will be tempted to jazz these up with herbs or onion, well go right ahead! Sometimes simple is better, though. The original recipe calls for shortcrust pastry, but I use frozen puff pastry for ease.

    Recipe #429522

    This dish is lighter and more subtle than your average coconut shrimp. Adapted from Melissa Clark, NY Times.

    Recipe #456795

    A variation of a BBQ mainstay. A basic creamy cole slaw with the addition of dill pickles, a touch of mustard, and caraway seeds. Adapted from Cook's Country.

    Recipe #380202

    Everyone likes nachos. Here, the concept is the same, the flavor pallet is different.

    Recipe #383738

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