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    You are in: Home / Cookbooks / Dieta 2013
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    33 recipes in

    Dieta 2013

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    From 2010 Taste of Home Annual Recipes, submitted by A Russell, Florence, SC. "Serve with crusty bread to soak up all of the delicious, garlicky sauce."

    Recipe #463094

    There are several Rainbow Soups on Recipezaar but none like this that I could find. This was a kind of clean the fridge soup but it can readilly be duplicated - We enjoyed and I hope that you will too. It may be vegetarian by using vegetable stock instead of the chicken stock. It is a very easy, quick soup to make. Add more spice if you wish.

    Recipe #326110

    7 Reviews |  By WiGal

    This came from a KENYA AND TANZANIA web site and is specifically Swahili. They suggest using red snapper. I wonder if catsup could be subbed for the tomato puree? Serve with rice. Posted for ZWT4.

    Recipe #308948

    7 Reviews |  By TeresaS

    This is an excellent recipe! It is out of a WW cookbook called "15 Minute Cookbook" dated 1998. Wow! that was 10 years ago... Anyway I hope you enjoy! Serve with corn on the cob and coleslaw.

    Recipe #296082

    Great way to use those fresh garden vegetables. Courtesy of September 2007 issue of Bon Appetit.

    Recipe #248297

    Quick, tasty, and naturally low in salt. From my mom.

    Recipe #236599

    Adapted from a "Taste of Home Light and Tasty" publication--a different mix of spices for a sweet and spicy side dish. You can make this as sweet or as spicy as you want...adjusting the spices accordingly. Carrots are a powerhouse of vitamin A, which helps preseve eyesight and supports the immune system.

    Recipe #226276

    This is similar to Recipe #110331, but without the beef bouillon. It is great for casseroles, meat dishes and crockpot meals that call for a packet of instant dry onion soup mix.

    Recipe #223023

    This is my version of an easy, healthy, one pot meal. It works great with a head of chopped cabbage also. I serve it with cottage cheese.

    Recipe #195947

    Use this recipe as a template for other shrimp skewers. If you don't have honey mustard, stir a little honey into Dijon. Limes would also work well instead of lemons. And if you're finding your home-grown chives or parsley getting out of hand, substitute them for the basil. These need to marinate for 45 minutes before cooking. Recipe developed for Food and Drink by Heather Trim.

    Recipe #193864

    Microwave recipes are my weakness since I got my convection oven. They are wonderfully easy and that is a plus. This is delicious and the use of canned tomatoes and frozen shrimp make this inexpensive as well. Great for company too!

    Recipe #191048

    From Fine Cooking. Excellent over Viet noodles (Bun).

    Recipe #186951

    I love this for light lunch. It's fresh and alive with lime and cilantro.

    Recipe #182512

    1 Reviews |  By kate09

    Who says you have to spend a long time cooking a tasty, healthy, filling breakfast? Not me! You can easily double this recipe, just use a bigger bowl. Feel free to change up ingredients too; these are just my personal favourites. The red sauce in the pictures is just something I blended up with fresh tomatoes, etc. You can use whatever you want with this versatile dish.

    Recipe #179753

    This is great to use in casseroles or on chicken!

    Recipe #153788

    This recipe is from www.kitchenmixes.com. It is a great substitute for the boxed onion soup mix. It equals one packet or about 1-1/4 ounces. You can add garlic powder or other seasonings if you wish. It also makes a great gift for cooks. Make up some packets of onion soup mix, add a soup ladel, soup bowls, soup spoons, recipes, and some non-perishable ingredients. Place in a basket or pretty box wrapped in a tea towel.

    Recipe #110331

    This is an incredibly good clone of the real thing. A friend emailed this recipe to me.

    Recipe #24952

    This is my recipe for Salpicon. Traditionally it is served on top of tostadas. This is great recipe for get-togethers as it feed a very large crowd. The more you let it sit, once it is finished; the better it tastes. Enjoy! NOTE: The measurements for the olive oil, vinegar, olives and oregano are approximations. I always eyeball. Sorry! Just adjust as you go along. Also, for the chiles use as many as you like. If you like things mild, use 1 or 2. If you like it spicy use 4 or 5; which is what I use most of the time. Make sure the chiles are the pickled kind not fresh, it won't work with fresh chiles.

    Recipe #459263

    Most of the ingredients in this should be found in your pantry; the shrimp may be the only thing you have to buy. The cooking method is derived from Mark Bittman, the flavor profile from Amanda Hesser, the recipe from Phoebe Lapine and Cara Eisenpress at Serious Eats. http://bit.ly/fbwn7X

    Recipe #453180

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