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    156 Recipes

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    I bought a package of frozen crabmeat and was looking for ways to use it up, since I was too lazy to make crabcakes. This is a very simple dish - I served it as a side for dinner, but I imagine it would be wonderful for breakfast/brunch too!

    Recipe #97163

    This recipe came from Nestle site. Looks yummy! I will try it soon. I love anything with chocolate in it, and cinnamon-chocolate combination is one of my favorites! (Passive time = Cooling time)

    Recipe #97006

    A recipe from WW cookbook, Make It In Minutes. Any white fish fillet works well in this recipe - sole, flounder, catfish, cod or red snapper. Fresh breadcrumbs really make the difference in this recipe.

    Recipe #96864

    Fairly healthy recipe. Adapted from Alicia's Kitchen (internet).

    Recipe #96639

    Adapted from Cook's Companion. Makes a great appetizer.

    Recipe #96262

    This recipe is from Cook's Companion. Very versatile recipe, you can change or add the herbs/spices that you like!

    Recipe #96261

    Adapted from a recipe at kraftfoods. It's very easy, and low fat too!

    Recipe #94141

    A delicious "adult" milkshake. Bailey's, ice cream and milk -- all combined in a glass, what's not to love?

    Recipe #93763

    This is light side dish, which is fairly healthy. It's very easy to prepare too. I usually steam the tofu in my rice cooker, when the rice is almost ready. Note: passive cook time is the time to steam the tofu.

    Recipe #93040

    This is a different way to cook sweet potatoes. It's a refreshing dessert. A perfect finish to an Asian meal, especially after heavy stuff like curry. It's served cold, so it's great for summer too. And you can use up those leftover cooked sweet potatoes. Agar-agar powder can be found in Asian groceries store/market. I prefer making jelly-type desserts using agar rather than gelatin because of the IMHO, better texture. To make an impressive dessert, you can set the jelly in a pretty mold or cut it into cute little shapes using cookie cutters (I usually use metal ones). Adapted from Amy Beh's recipe. Cooking time = chilling time (approximation).

    Recipe #92942

    I found this recipe on CyberKuali. It's very refreshing and delicious. The dressing is wonderful!!

    Recipe #92119

    This is a dish I came up with to serve with HeatherFeather's Red Wine & Rosemary Sauce over Linguine. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it first before serving.

    Recipe #91587

    From Fine Cooking #65. I love hoisin sauce so decided to try this recipe - and was so glad I did! Prep time includes slicing and salting the zucchini.

    Recipe #91301

    Got this from a Chinese baking book. The cupcakes are ultra-tender, although this technique may require more elbow-grease. Update: You have to beat the egg mixture until THICK; it will leave 'ribbons' on the batter when the beaters are lifted. Otherwise you will find that the batter too runny and the cupcakes won't rise. Remember the volume in the beaten eggs is the ONLY leavening in this recipe; there's no baking powder/soda.

    Recipe #90587

    I got this recipe from Delicious Asian Seafood recipe booklet. I made this for dinner when my two picky younger sisters came visit me from Malaysia. They were 'wow-ed'!Between the four of us (my bf, my sisters and I), no leftovers at all!

    Recipe #90432

    Adapted from a recipe I found in an Australian recipe booklet - Survival for the Fittest Cookbook. Quick and tasty. NOTE: The bird's eye chilli or Cili Padi is quite spicy, so it's completely optional - depending on your tolerance to heat. I usually use about 5 chillies (I'm quite a chilli-freak!). This can be served as appetizer too, just omit rice and serve the chicken wrapped in lettuce. Or you can wrap with tortilla/stuff it into pita.

    Recipe #90350

    Got this from King Arthur Flour's website. It's easy and produces such good results that I had to share this. Soft, fluffy, buttery - my idea of the perfect roll for dinner/breakfast/whenever. Included some variations that I use at the end of recipe.

    Recipe #90090

    From Australian Women's Weekly. Serve this with cheese and bacon toasts. Yummy! Soup can be made a few days ahead and frozen. Reheat in microwave. To make the soup even yummier, I would suggest that you fry 1 slice of bacon and chop it up. Then using the reserved bacon grease, saute the onions, garlic and chopped bacon as stated.

    Recipe #90053

    From Australian Women's Weekly. I served this with soup - makes a substanstial meal. And the recipe is easy, simple and tasty.

    Recipe #89956

    Makes an excellent accompaniment to hummus or other spread. I just discovered that I love dipping them into garlic/onion flavored cream cheese. I also love them with soups. Sesame oil gives these crackers a strong, nutty taste. If you want a milder cracker, substitute shortening for some of the oil. Yield 6 dozen crackers. (From King Arthur Flour's Baking Companion)

    Recipe #89839

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