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    You are in: Home / Cookbooks / All My Unreviewed Recipes
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    628 recipes in

    All My Unreviewed Recipes

    This cookbook was made for Zaar tag and really helps cut down searching time!
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    This looked so good I must share! It could be used for chicken also with equally good results! You could use 2 chickens or half the recipe if using one. From Better Homes & Gardens magazine, November 2013.

    Recipe #513466

    Okay, so you make egg in a basket, then the other slice of bread has gruyere cheese and asparagus! I'm excited just thinking about it. Recipe from Cooking Stoned.

    Recipe #513449

    Though firm when raw, cranberries fall quickly to even just a little heat. You don’t have to bake them long. When finished, they are warm and almost melt in your mouth. This is how the cranberry is meant to be enjoyed!

    Recipe #513322

    Roasted cranberries and soft and gooey Brie cheese, this is so good, and it's so pretty too! You can use the recipe I have posted( ), or use cranberry sauce of your choice. Enjoy! Recipe by Jerry James Stone on Cooking Stoned.

    Recipe #513321

    Hate the calories and the high price tag of your favorite Macchiato? Well, you can make it in the comfort of your own home! I use almond milk but you can use the milk of your choice. From Babble.

    Recipe #513280

    This is a lovely, soft, mildly sweet loaf, perfect for both sandwiches and toast. From King Arthur flour.

    Recipe #513187

    Chocolate chips, pecans, peanut butter chips-it had me there. From the Barefoot Contessa show, Wedding Anniversary(her and Jeffrey's 45th!). She's replicating a delicious cookie from a restaurant in New York. Enjoy!

    Recipe #513145

    I'm not a big fan of dairy ricotta cheese. I don't know, it's something to do with the texture. That being said, making ricotta with almonds appeals to me. Healthy, non-dairy, and the texture is "right". So glad I found this. This “cheese” can be used to stuff noodles, added on top of spaghetti, combined with some nutritional yeast for a cheesy mac and cheese dish, or any other dish you can imagine up! You don't have to remove the skins, it really just makes it look more like cheese. So if you don't mind the flecks of brown, go ahead and skip that step. This recipe makes approximately 2 cups of cheese. Fresh herbs are best, but you can use a little less(or to taste) dried. From The Unintentional Vegan.

    Recipe #512994

    A smoothie with a hint of fall from The Simple Veganista.

    Recipe #512993

    A low fat and high in fiber vegan stuffed cabbage roll recipe. Soy free. Great served with rice or potatoes. From My Vegan Cookbook.

    Recipe #512713

    From Good Eats, episode: Ginger: Rise of the Rhizome. I might try adding a vanilla bean to the simmering water next time. Or how about adding a little lemon peel? The candied ginger is also good dipped in dark or bittersweet chocolate.

    Recipe #512659

    From Laura Wright, The First Mess and posted on FoodB52

    Recipe #512647

    This makes about 4-5 cups. Two cups is recommended for one serving. I want to get healthier, so going on a green smoothie kick. Enjoy!

    Recipe #512596

    This makes 4-5 cups. Use at least one frozen fruit to chill your smoothie. Feel free to half the recipe. Enjoy!

    Recipe #512595

    You will love the caramelized onions and the avocado mash as the condiment...so good! This is reminiscent of a B.L.T in some ways....or rather it might be called a T.L.T. This is a keeper! From The Simple Veganista, who says the recipe was inspired by I Love Vegan

    Recipe #512514

    A perfect hearty vegan sandwich that will become a classic.From The Simple Veganista.

    Recipe #512513

    Delicious but with a sweet flair that you'll fall in love with! This will hit the spot and satisfy your craving for a chunky, sweet, peppery, crunchy style sandwich. Full of texture and flavor, it's a hearty salad that will comfort you and leave you feeling completely satisfied. This can be served as a traditional or open faced sandwich. Or simply serve on a bed of lettuce and skip the bread. I use regular mayo when I don't have vegan. From The Simple Veganista.

    Recipe #512511

    With hundreds of reviews on food network, this is from Jeff Mauro on Sandwich King. Enjoy! Cook time is marinating time.

    Recipe #512377

    Try this spicy vegan cheese sauce in veggie wraps, on kale chips, nori rolls, over steamed veggies, as a queso dip, mixed in quinoa, millet and amaranth, over quinoa or brown rice pasta noodles. It’s sublime and the options are endless. From One Green Planet.

    Recipe #512117

    A delicious soup from thriveforward.com.

    Recipe #511840

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