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    You are in: Home / Cookbooks / Keepers! (All Reviewed)
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    35 recipes in

    Keepers! (All Reviewed)

    'nuff said
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    This salad is very filling and Colourful!

    Recipe #14070

    This recipe first appeared as part of a "meatless week-night meal" in the November, 2003 Bon Appetit. Originally posted by Mean Chef. Vegans can omit the yogurt.

    Recipe #78824

    Simple yet good.

    Recipe #133416

    This is a 'Boulangere Potato" dish. It is thinly sliced potatoes baked with garlic and liquid stock. For a gluten-free diet ensure that the stock used is gluten free- I use Massell brand (it's also lactose free and suitable for vegans). A variation on the dish is after cooking sprinkle with some grated light cheese and grill or return to the oven until the cheese melts. Alternatively you can use sliced kumara or a mix of potato and kumara

    Recipe #220043

    Simple and elegant quiche - wonderful low-calorie meal or appetizer.

    Recipe #338177

    This recipe was published in the Toronto Star. The potatoes are adapted from Simone and Ines Ortega's 1080 Recipes and the aioli is from Gourmet. This dish is served in restaurants near Barcelona either as a side dish or as part of tapas. This recipe calls for chili but you could substitute ancho or chipotle powder. NOTE: the aioli has raw eggs. You could just mix the garlic and lemon juice with mayonnaise if you prefer.

    Recipe #370044

    This is a variation of a recipe I've been making for years. I've added the black beans to make it a nice vegetarian dish.

    Recipe #180837

    This dish was inspired by Vote_for_Pedro's White Bean & Spinach Soup. Like the original, this is quick, easy and full of flavor. It makes a nice dinner for 4 served with a good salad or it can be a starting course and serve more. Use 3 or 4 cups of broth according to how thick you like your soups or how much liquid your pasta absorbs.

    Recipe #150898

    2 Reviews |  By 2Bleu

    Caramelized onions and fettuccinin with flavors of lemon and thyme, this dish is very healthy and simple to make.

    Recipe #255503

    I've had this for a while and don't remember where it came from. It goes well with summer grilling (fish, etc.). Prep time does not include cooling time for the orzo.

    Recipe #39609

    This recipe is so simple but delicious. It makes a great meatless dinner!

    Recipe #288686

    Rich and spicy and healthy and vegetarian and, despite the long list, really easy! Great over couscous and with Chermoulah on the side.

    Recipe #160279

    Besides Dennis, and my family on the farm, my other great love is the nifty tomato. It is in my top 2 food choices ever. Upon grabbing the little hiding tomato in the garden, and popping into your mouth on a hot summer day is; about the most terrific taste and feeling one can have. I typically feel like "Julie Andrews" in "The Sound of Music" when she twirls about singing about the "Hills are alive....." I just can't help it. I eat so many tomatoes in fact, (all seasons) that I honestly get those double darn sores in your mouth from the acid. That aside, I haven't met a tomato I have like. This is why this recipe, to me, is quite simply one of the best uses of a tomato that has ever been discovered. Quite honestly, I love ground beef tartare. Sometimes due to dietary smartness, I can't always go around and order Beef Tartare. Jacques Pepin, (great, great Chef) came up with the wonderful addition to the tartare world. I especially love the use of tomato water sauce. Read on, and see if you wouldn't like it too.

    Recipe #270493

    This is such a bizarre dish, but it is utter comfort food for me. I would have never thought to put mashed potatoes and peanut butter in one casserole...mmmmm.

    Recipe #241881

    3 Reviews |  By dojemi

    This is a Weight Watchers recipe for both the Core and Flex programs. Point value 3. I found it a bit bland and tweaked it with 2 packets of Splenda. I have also added a 14 ounce can of quartered artichoke hearts to this recipe. I've made some changes which I've mentioned at the end of the instructions.

    Recipe #159060

    This is from Penzey's Spices: a submission from a customer. I was pleasantly surprised at the rich taste! I used frozen green beans.

    Recipe #189349

    Australian cookbook author Charmaine Solomon created this mixed vegetable side dish that has a range of nuanced flavors. Perfect side dish for any meal that needs a good pick me up or can be eaten with pita as nice lunch!

    Recipe #134817

    Posted for Zaar World Tour 2005. Although green beans have often been paired with either bacon or almonds, I've never seen a recipe for them both until I found one in a cookbook called The New Irish Table. They enhance one another quite nicely in this recipe, and it's very easy and quick to make. Imitation bacon has the smokey flavor of regular bacon, but fewer calories. I've included instructions (such as they are) for both. Butter beans and lima beans are from the same family. If you can't find frozen butter beans (favas), canned are fine but don't cook as long. They don't suggest browning the almonds, but you could do so in a 350F oven for 5 minutes or until visibly browned.

    Recipe #134614

    12 Reviews |  By Mirj

    This is a great vegan dish. You can make it dairy by substituting the soy cheese with a good Edam.

    Recipe #13352

    Cooking time includes marinating time.

    Recipe #181992

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