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    You are in: Home / Chef mariajane's Public Recipes
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    3,399 Recipes

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    This recipe is inspired by a traditional Italian recipe that wraps the chicken with prosciutto to add flavor and tenderness, but this version uses ham for a more kid-friendly taste.

    Recipe #466738

    This is a quick, easy weeknight meal. Place washed lettuce leaves in a side bowl and roll the wraps one at a time. Simply delicious!!

    Recipe #465876

    Parchment paper is traditionally used to make this dish, and makes the best presentation. Foil offers a slightly faster cooking time, which is ideal for weeknights. Found this recipe in a local flyer!!

    Recipe #465706

    This is a recipe that I found in a flyer from our local food market, very delicious, everyone should try it!!

    Recipe #464536

    This is such a treat - I just love to serve it for cold salad meals, just delightful -

    Recipe #461157

    This is a breakfast creation from the Maribel Restaurant in Caraquet, NB - sooooo Delicious - everyone will enjoy this -

    Recipe #461155

    This recipe came from a regional magazine 'Saltscapes'. The recipe sounded so delicious I had to share it. The original recipe is a well-kept secret; this is Alain's version!!

    Recipe #461154

    A delicious lunch time meal that is healthier than hot dogs. Very Good!! In this recipe, I prefer not to mix the lettuce in with the chicken mixture. I put the lettuce in the bottom of the hot dog bun as a bed for the chicken mixture; the choice is yours.

    Recipe #461152

    This is so delicious on scones for a Saturday or Sunday Brunch -

    Recipe #461134

    This recipe combines two varieties of sweet potatoes, yellow-fleshed and orange-fleshed. In supermarkets, the yellow-fleshed variety, which has a tan-colored skin, is called a sweet potato. The copper-skinned, orange-fleshed variety is labelled a yam, although it isn't that tuber. In North America, years ago, marketers decided to call the orange-fleshed variety of sweet potato a yam to help distinguish it from the yellow-fleshed variety.

    Recipe #460325

    The potatoes in this colorful salad are given a southern-style taste by tossing in such things as chili powder, lime juice, Tabasco sauce, corn and cilantro.

    Recipe #460324

    This Recipe is from the summer long chapter of the cookbook Everyone Can Cook for Celebrations. It's great to serve with just about anything cooked on the barbecue, such as steaks, ribs, chicken and salmon.

    Recipe #460322

    A medley of mushrooms - both exotic and familiar - makes this pizza very interesting - and so very delicious!!!!!

    Recipe #459008

    Here's a treat to have for weekend meal- so very tasty and different!!

    Recipe #459006

    Every great pizza starts with a soft-on-the-inside, crispy-on-the-outside homemade crust. This is a fantastic recipe for just that!! This recipe makes enough for two pizzas, which is good, since you'll find one isn't enough!!

    Recipe #459005

    Thanks to custard powder, this trifle is rich and quick to make. I made it lighter too with fat-free yogurt and skim milk.

    Recipe #459004

    There are two ways to make this classic, but I prefer the flaky texture of biscuits over cake. I used light cream cheese instead of butter to reduce the fat in the biscuits.

    Recipe #459001

    Dainty tarts taht look almost too good to eat - but you will anyway!!

    Recipe #458993

    If you don't have a cast-iron pan, use two rectangular disposable aluminum pans stacked one inside the other to prevent the bottom from burning.

    Recipe #458992

    This is so delicious!!! Very good served with grilled steak -

    Recipe #458991

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