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    You are in: Home / Cookbooks / I haz cheeburger, no photos...
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    171 recipes in

    I haz cheeburger, no photos...

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    Prepare as written or add cubed or shredded chicken or shrimp for an easy, inexpensive one-dish meal.

    Recipe #352595

    Muscle Salads are designed to offer enough protein and fiber to not only keep your hunger satisfied, but to fuel muscle growth for weight loss. From "Mens Health" magazine.

    Recipe #459484

    This Mediterranean relish is great mixed in salads or spooned over grilled fish, lamb chops or spread on crostini.

    Recipe #346188

    This recipe comes from an old cookbook from Bogota, Colombia. I am translating it from Spanish.

    Recipe #471339

    This recipe comes from an old cookbook from Bogota, Colombia. I am translating it from Spanish. The recipes are very basic and simple as taught to students. Feel free to elaborate. In Milan, the rice would be colored with saffron, but here achiote and tomato paste are used to make the rice yellowish.

    Recipe #471681

    This supposed to be a healthy alternative to traditional candy. This recipe uses dried apricots which are high in fiber. Almonds have many health benefits and the dark chocolate has antioxidants. So this is not candy at all - it's healthfood! Recipe adapted from Ellie Krieger.

    Recipe #474901

    This is an appetizer made with pancetta, apple wedges, cheese and granola and grilled. From "Food and Wine" magazine.

    Recipe #495561

    A refreshing dessert or treat.

    Recipe #425609

    I found this recipe in "Spry" magazine. It was submitted by reader Bonnie Vonbergen. the cake is moist and full of fiber. It gets its sweetness naturally - from honey.

    Recipe #485335

    A little twist on spinach salad.

    Recipe #371406

    Don't tell anyone there is anchovies in this. They will never know since they dissolve and leave behind a wonderful flavor. Serve with a tossed salad and crusty Italian bread for a complete meal.

    Recipe #383708

    This is a recipe Mario Batali shared with "Food & Wine" magazine.

    Recipe #437941

    This is a Morroccan recipe for homemade almond butter. Making it yourself lets you control the sodium and oil content. Store in an airtight container for use in place of peanut butter for a change of pace.

    Recipe #354791

    This recipe adapted from an old cookbook. It is a fancy title for noodles with crumb and egg topping.

    Recipe #362393

    These little treats are usually eaten as a snack, with afternoon cocoa or for breakfast. Traditionally they are made with a non-pasteurized milk cheese, but here cottage cheese is used since it is readily available in the US and is similar in taste and texture.

    Recipe #448689

    From cooking dot com. Recipe created exclusively for Cooking.com by Bruce Aidells. Can be made one day ahead and stored in the refrigerator.

    Recipe #453267

    Paella is a perfect food for taking on a picnic since it can be enjoyed at room temperature and feeds a crowd. This version has only seafood, no chicken, and no sausages.

    Recipe #460494

    Alinos is a sort of sofrito or hagao, but without cilantro or tomatoes. At least this version has no cilantro or tomatoes in it. It is very easy to make in a food processor or blender. It keeps for one week in the refrigerator (as long as you remember to use a clean spoon each time you dip in). You will find many uses for this seasoning paste. It can be used to season masa, rice, stews, or soups. This flavor combination complements many different cooking styles and tastes. For longer storage, try spooning it into ice cube trays to freeze. Once frozen, just pop them out and store in a plastic freezer bag.

    Recipe #508695

    My husband is from Colombia and loves this "typical" dish. I don't really like cilantro, so I don't cook it, I add it at the end as a garnish. This recipe comes from a cookbook published in 1980 in Bogota. I translated it as best I could.

    Recipe #310138

    This is a condiment common in Peruvian cuisine. It is made from aji amarillo chilies which are quite hot. They are equivalent to the cayenne pepper, tabasco pepper, and the cumari (or Chinese) pepper. So they are hotter than a Serrano, but not as hot as Thai or Indian peppers or a Scotch Bonnet or Habanero.

    Recipe #430394

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