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    59 Recipes

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    Homemade biscuits should be light and fluffy if done correctly. I'm giving measurements in this recipe, but most of it is by feel and look. I'll try to describe it the best that I can so it can be replicated.

    Recipe #511594

    This is a fast and easy recipe to make. The kids really loved them to.

    Recipe #509639

    This recipe was found online at a food blog. The link is She looks like she has lots of other yummy recipes. I haven't made this yet, but will be making tomorrow to use in my lasagna.

    Recipe #507233

    Stuff bell peppers with meat, rice and mushroom mixture. I usually use a mixture or green, red, yellow and orange. Hope you enjoy!

    Recipe #496812

    These are a family favorite.

    Recipe #496451

    I lived in Northern Italy for 3 1/2 years and had many different Bolognese both restaurant prepared and in Italian homes. There are some variations, but the base is the same usually. The one variation that I never saw in Italy was the use of any herbs. The only seasoning is salt and pepper. If you can't find pancetta, you can use bacon, but I recommend the pancetta.

    Recipe #491444

    This recipe was handed down to my Mother-in-law from her Mom.

    Recipe #485786

    This is a quick and easy yummy dip recipe that my Mother-in-law makes.

    Recipe #485781

    He featured this recipe in Season 1 episode 1 "Mexico: One Plate at a Time."

    Recipe #483407

    I love duck breast when cooked right. It is so easy to prepare. Remember Patience is a virtue so don't rush it. It's best eaten Medium Rare in my opinion. You can use many different sauces to accompany it, but I like the onion marmalade with mine.You can freeze the extra marmalade to use with an omelet or anything else. It's nice served with some fresh spinach. Pair with a fruity Pinot Noir

    Recipe #471265

    I used an indoor grill for the shrimp. You could easily use the outdoor grill or just saute in a large skillet until done. Also, I use sriracha, but you can substitute any hot sauce. Just be sure to adjust for taste.

    Recipe #466110

    From EatingWell: January/February 2010 NUTRITION Per serving: 314 calories; 12 g fat (2 g sat, 8 g mono); 24 mg cholesterol; 32 g carbohydrates; 0 g added sugars; 21 g protein; 7 g fiber; 708 mg sodium; 1010 mg potassium. Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (60% dv), Folate (53% dv), Potassium (29% dv), Magnesium (24% dv), Iron (22% dv), source of omega-3s. 1 1/2 Carbohydrate Serving Exchanges: 2 starch, 1 vegetable, 2 1/2 lean meat, 2 fat

    Recipe #448772

    Found this included on a fish recipe over at EatingWell website and thought I would share. It sounds really good.

    Recipe #448761

    From EatingWell: Fall 2004, January/February 1998 NUTRITION Per serving: 252 calories; 10 g fat (2 g sat, 3 g mono); 78 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 30 g protein; 1 g fiber; 432 mg sodium; 730 mg potassium. Nutrition Bonus: 730 mg potassium (37% daily value). Salmon is also a delicious way to get omega-3s. 1/2 Carbohydrate Serving Exchanges: 3 lean meat

    Recipe #448758

    This version comes from a friend from the Philippines. I sometimes don't use the shrimp if I don't have it. Every cook has their own version of this dish. So let your taste be your guide.

    Recipe #448611

    I put together this recipe when I was desperate for something to cook for dinner. The twist is using coconut milk instead of regular milk.

    Recipe #448545

    This was inspired by Kittencal's Broiled Parmesan Tilapia. I needed to make some adjustments to make a little bit healthier.

    Recipe #448496

    Reminds me of the pizzas I used to get when I lived in Italy for 3 years. This turns out best with a pizza stone, but you could use a baking sheet also. My directions assume you have a pizza stone.

    Recipe #417742

    I've always been intimidated about making tortillas. Finally I found a method that for me is easy and that doesn't make me run the other way with equipment I can't pronounce much less spell. The only specialized equipment that this recipe has is a food processor. This was modified from Rick Bayless' recipe.

    Recipe #412294

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