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    53 Recipes

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    Recipe #494073

    From the Smitten Kitchen.... We finished this soup, by the way. Every last serving. We never do that. It’s magic, I tell you. A big note about cooking times: The original recipe says 6 hours. Mine were done at 2 hours 45 minutes. Do black beans vary wildly in cooking time? Do slow cookers vary wildly in cooking time? These are all pressing questions. Check your beans at 3 hours, and holler at me in the comments if your cooking time ends up being much longer.

    Recipe #494072

    Recipe #493586

    All the yum of lasagna without the work!

    Recipe #488303

    From cooking light. great with fish tacos

    Recipe #463526

    It's just plain yum. Easy too!

    Recipe #404409

    We had the best chicken pot pie at church last night! It was great. I asked for the recipe. Baking temp and times are a guesstimate. I forgot to ask. She halved the topping and there was plenty(.i.e. used 6 recipes of the chicken and only 3 of the topping) Feel free to half the topping.I am going to try it soon and be sure I wrote it down right, but I think I did! The buttermilk was sooo good in the topping. I guessed that she had used cheese until I asked.

    Recipe #404200

    Ok, for a quick, delicious super, you will have a hard time beating sausage onions and peppers! If you haven't put this in your routine, you should! Be sure and use some delicious sweet, hot relish and a delicious mustard to make it complete! I have a homeade pear relish that I use. I will post that recipe, too! You need that!

    Recipe #403346

    Easy and delicious. If you want your pasta creamier, add another 1/2 cup of cream. Add extra basil to taste, and of course, add more parmesan cheese if you like. We always put extra parmesan cheese on top.

    Recipe #402044

    Sweet, Salty, Spicy!

    Recipe #401876

    This is my favorite way to cook spinach.

    Recipe #399749

    Delicious! Boiling your chicken takes about 30 minutes, but if you already have that done, this can be ready in about 30 minutes.

    Recipe #397630

    This was restaurant quality. It came out perfectly. The little bit of breading on the tenderloins thickened the sauce. The homemade broth really makes a difference(I cook my chicken with onion, celery and carrot when I make broth) The little bit of cream of mushroom soup or cream add a creaminess. There are plenty of mushrooms and onions. The last time I made it I only had Cream Sherry, but the sweetness was really good. I probably poured a half cup over. The Italian breadcrumbs add that touch of herb that you need for it to really taste like you want it to taste.

    Recipe #396615

    Another easy bisque. Sooooooooooo good for you! Use milk or evaporated milk if you want to cut the fat. There isn't much even with the cream, but every little bit helps. Delicious.

    Recipe #396019

    Rachel Ray's. Sounds great. Served with her Margarita Fish Soft Tacos. From 30 minute meals.

    Recipe #395510

    Rachel Ray's recipe. Sounds great! Haven't made it so prep times are estimated.

    Recipe #395503

    I made fajitas today. I was out of fresh tomatoes and sweet peppers so I use what I had. Just keeping track. They were delicious. The fresh peppers, onions, and garlic are so yummy. Serve with cilantro, limes, sour cream, cheese, and tortillas.

    Recipe #395276

    Posted for safe keeping.Lobster Base By Master Chef Robert Sturm, Custom Foods, Chicago, IL. and Executive Chef Dale Festler, Landry's Seafood Houses, Houston TX

    Recipe #394886

    I find that I LOVE a Bisque! This one is really easy and delicious, other than peeling the squash,which I have my son do! (I 'll bet you could roast it first and then scrape it out. I will try that next time!) If you don't love roasted garlic, you won't want to put this much in there. But if you've never had roasted garlic, it has a totally different taste, sweet and nutty. Roast the garlic and try it! You can use the rest in other recipes if you don't want it all in your bisque. Me, I could eat a whole bulb of the stuff by myself! (With bread) If you don't have one of those handy, dandy immersion blenders, and you too love bisque, you must get one! I love mine!

    Recipe #393968

    This was a quick bisque I whipped up. Just an idea if you are tying to use veggies from your garden. It was delicious.I added some hot banana peppers and jalapeno peppers to ours, but most people don't like that much kick. That was just to make it spicy. You can try that if you like. The whipping cream is not neccessary, leave it out and it will still be delicious. You also may incorporate about a cup of grated parmesan with your immersion blender after you take it off the heat. I couldn't decide if I liked it better on top or incorporated. It was good both ways. Serve with hot, crusty bread. (See my 10 minute bread. It is quick and delicious.)

    Recipe #391023

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