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    You are in: Home / Cookbooks / EXCELLENTS
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    50 recipes in

    EXCELLENTS

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    A wickedly indulgent topping for any dessert you desire. You can add a dash of cinnamon or flavoring extract to complement your dessert for a lil' extra decadence. From "The Cooks Book, Concise Edition".

    Recipe #342302

    This would be a wonderful centrepiece for a special celebratory meal, such as a summer wedding, christening, anniversary, birthday or a bridal shower. Open faced omelettes, studded with fresh vegetables and herbs including chives and chive flowers, are sandwiched together with herb and garlic cream cheese to create a savoury vegetarian gateau! Top the gateau off with parmesan cheese shavings and toss baby salad leaves on and around the gateau to serve. This does take a little time to prepare, however, it is made a day before it is needed, making it ideal for a special event. You could add thinly sliced ham or crispy bacon if this is not required as a vegetarian dish. Preparation time includes the chilling time overnight. (The idea for this recipe was taken from a Good Food magazine - summer 2008.)

    Recipe #303666

    This is a simple vegetarian curry dish that you can make as spicy or as mild as you like. Please feel free to experiment with the spices, or try different types curry powders to suit your taste.

    Recipe #61850

    A baked seitan recipe posted by Lachesis on the Post Punk Kitchen forum. It's easy to make and tasty. It's spicy and the log form makes for great slicing.

    Recipe #275998

    A delicious and unusual way to serve boring old sweet potatoes. A taste of the islands!

    Recipe #218403

    2 Reviews |  By I'mPat

    From the Australian Table magazine May 2007 edition. They state - Known in its native Russia as koulibiac, this filling dish may also be made with brioche dough instead of puff pastry. This pie is great served with light sour cream, flavoured with a little dill and a squeeze of lemon. Preparation times are estimated and cooking of rice not included, chill time included in passive time.

    Recipe #226201

    I got this years ago from the lady in our church who canned it. I've never made it but I've eaten lots of it! It's the best salsa I have ever had. Especially good with lime tortilla chips or on taco salad (recipe #102234).

    Recipe #97428

    2 Reviews |  By Sam #3

    From Betty Crocker's New Eat and Lose Weight Cookbook.

    Recipe #234502

    I can't remember where I found this. This is a tasty and filling vegetarian meal - very colorful and textured. The crushed peanuts add a nice taste and crunch to finish the dish.

    Recipe #187276

    This is such a quick and easy recipe. I often make it for my lunch and (instead of serving it up nice and round) serve it more as a hash - so it fits in my tupperware box! I make this with 2-3 eggs because I serve it more as a hash, but for a full-on frittata you could use as many as 4. If you prefer to have this as a hash then you don't need to bother grilling/broiling it - just mix everything up well and keep everything moving in the pan so it all cooks through properly.

    Recipe #259242

    This side dish recipe is sooooo easy! Just 5 ingredients. It goes great with ham and pork. I've even made it on Thanksgiving.

    Recipe #113162

    In Italy, no good cook would even consider throwing away stale bread when it can be used to thicken an earthy and awesomely delicious soup like this one. Whole wheat, rye, sourdough, even white-all will do! Yum! Adapted from Moosewood Restaurant New Classics cookbook.

    Recipe #264430

    From Cooking Light "Recipes On The Go."

    Recipe #212117

    A delicious, incredibly easy, elegant, and very nutritious soup. Can serve hot or cold. I make it weekly. Original recipe comes from Best Slow Cooker Recipes in Canada .

    Recipe #9144

    This recipe was found via a web search for a really good blue cheese salad dressing. Yum!

    Recipe #110650

    Morocco is one of my favourite countries and after several trips there we now have good friends in the southern city of Zagora. It was there that I first learned how to make a tagine kefta, or in other words a Moroccan version of a meatball stew. Now I know there are almost as many versions of a tagine kefta as there are chefs. This one was taught to me by Mohammed in his kitchen in Zagora. For the oil, he used mostly olive oil but with a couple spoonfuls of vegetable oil mixed in. Also, the spices in Morocco are very fresh. Buy the best you can and add more if needed.

    Recipe #239605

    The excellent cheese flavor of these biscuit-like scones goes so well with soups and chilies. It's also a great way to use up leftover mashed potatoes. Best served warm.

    Recipe #251473

    I got this recipe from the Kraft website (originally called Made Over Chicken Tetrazzini), but I decided to veganize it and it turned out to be absolutely wonderful!

    Recipe #226074

    I love having this soup at my favorite Indian restaurant(s) on 6th Street in NYC!

    Recipe #88719

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