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    187 Recipes

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    My recipe for a savory chili con carne can be made in lickety-split time, or slow-simmered.

    Recipe #501775

    My recipe for scrumptiously crisp-tender potato cakes made with Recipe #453973.

    Recipe #501476

    My recipe for a classic Greek salad.

    Recipe #501469

    My recipe for a deliciously decadent corn bread can be baked in a dish, or prepared as muffins.

    Recipe #501217

    My recipe for a simple comfort food favorite I serve with Recipe #501217 or Recipe #502101.

    Recipe #501216

    My reverse-engineered recipe for Tony Chachere's Original Creole Seasoning.

    Recipe #500434

    My reverse-engineered recipe for Shakey's original fried chicken with crispy potatoes. It can be labor-intensive and messy (you will dirty a few dishes), but it will be so worth it. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

    Recipe #498384

    My reverse-engineered recipe for KFC's "Mac & Cheese", by request.

    Recipe #497734

    My recipe for real mayonnaise is easy to make, with the aid of a kitchen blender.

    Recipe #497474

    My reverse-engineered recipe for Progresso's popular Tomato Basil Soup, as requested by a fellow Food.com member. It's a bit on the sweet side, if you've never tried the original.

    Recipe #497059

    My reverse-engineered recipe for Popeyes' uniquely delicious biscuits.

    Recipe #497037

    My 7-minute enchilada sauce has authentic flavor and consistency. For "stupid easy" vegetarian chili, add drained beans and heat.

    Recipe #497013

    My recipe for Greek-inspired grilled chicken is ready within 10 minutes for the "quick method" (see step 1), using boneless chicken and an indoor closable grill. Both versions require Recipe #488671.

    Recipe #496541

    My revised recipe for easier, meal-in-one chicken pot pies using Bird's Eye Recipe Ready Stew Blend, canned chicken gravy, canned chunk chicken breast, and refrigerated roll-out pie crust. NOTE: TWO 14 1/2 OZ. CANS CHICKEN GRAVY EQUALS 3 1/2 CUPS -- OR THREE 10 OZ. CANS. TWO 12 OZ. CANS CHUNK CHICKEN YIELDS ABOUT 3 CUPS. CANNED CHUNK TURKEY AND TURKEY GRAVY, OR CANNED BEEF CHUNKS AND BEEF GRAVY MAY BE SUBSTITUTED.

    Recipe #495921

    My reverse-engineered recipe for McCormick's popular salt-free poultry seasoning.

    Recipe #495472

    My recipe for a real crowd-pleasing fried chicken made with corn flour (masa harina). PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

    Recipe #494848

    My weeknight spin of Recipe #467427 is table-ready in about 30 minutes.

    Recipe #494841

    My recipe for Greek-inspired fried chicken marinated in lemon juice and extra-virgin olive oil, deliciously seasoned with my Recipe #488671. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

    Recipe #494801

    My entry for a Hidden Valley Ranch recipe contest. The secret-weapon ingredient in this recipe IS Hidden Valley Original Ranch Dressing. It gives the filling a savory, succulent butter flavor -- without the heaviness of butter-and-cream-based pies.

    Recipe #494029

    I've always preferred a "spinach in sauce" chicken Florentine over the "chicken with sauce atop cooked spinach" version. This is my ranch-style rendition, and it's delicioso. Hidden Valley Ranch Light makes it light indeed... and surprisingly authentic.

    Recipe #493895

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