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    You are in: Home / Cookbooks / March Madness
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    253 recipes in

    March Madness

    Made for the Beverage Tag March theme: Green, Eggs, and Ham!
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    Displaying up to 20 pages of results. To see all results, or register.

    A great appetizer for Cinco de Mayo! This has gotten many compliments! Adapted from Cooking Light magazine.

    Recipe #165074

    Posted for the Zaar World Tour. A yummy salad!

    Recipe #171619

    This is a favorite, easy, yummy dessert or snack, even breakfast!

    Recipe #163706

    A great healthy salad adapted from the Almond Board of California. The recipe calls for julienned veggies, but you can chop if you like.

    Recipe #270626

    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

    These lovely little things came from Las Vegas, Nevada courtesy of $40 a Day.

    Recipe #124397

    Each apple has it's own personality! Pippins, Gala and Braeburns are favorites. This pairs well with a floral honey vinaigrette. The dressing has been doubled so you can have more for more salad. Adapted from Country Home magazine.

    Recipe #157674

    A tasty salad good enough to serve for company or a holiday! Developed for RSC#10!

    Recipe #243372

    A delicious bread. Try not to eat the whole loaf at one sitting! Adapted from Cook Now Serve Later cookbook. New England, Scandinavian, Mid Atlantic, South, West, Mid West

    Recipe #146444

    This is a wonderful dessert with an unusual ingredient! Adpapted from a recipe by Cooking Light magazine. Prep time is freeze time.

    Recipe #138670

    A great take on guacamole! Serve with toasted pita chips or scooped onto crostini or grilled chicken, steak, or salmon! Recipe courtesy of The Olives Table by Todd English and Sally Sampson and published in Delicious Living magazine.

    Recipe #206059

    This dish is a little different. Think of it as potatoes au gratin with artichokes added. It's hearty, rich, and very satisfying! From Chef Paul Prudhomme's Fiery Foods That I Love cookbook. Enjoy! You can replace the 4 artichokes with 2 cans of artichoke hearts to make this quicker.

    Recipe #105649

    Slowly caramelized onions with lots of garlic and a mushroom stock give this thick soup it depth of flavor. If you like, stir a few drops of toasted sesame oil into each bowl. Enjoy! Adapted from Moosewood Restaurant New Classics cookbook.

    Recipe #264395

    This is so different with a cool mix of textures and flavors! Offer crisp breadsticks and iced green tea as accompaniments. Adapted from Vegetarian Times magazine.

    Recipe #191043

    I got this from the Food Network, courtesy Tori Ritchie. Yum!

    Recipe #117109

    Adapted from Better Homes & Gardens, this is a yummy salad with a delightful Asian dressing!

    Recipe #155530

    Wildly refreshing! Using delicate herbs and a wonderful sweet and sour vinaigrette! Adapted from Good Cooking Cookbook by Jill Dupleix

    Recipe #293293

    A delicious vegetarian recipe from Vegetarian Times magazine(2003).

    Recipe #206438

    Asparagus is high in folate, found to reduce your risk of colon cancer and Parkinson like abnormalities. A good reason to eat this delicious vegetable! Adapted from BH&G.

    Recipe #169798

    I got this off the internet somewhere and it looked very tempting. I haven't tried this yet, so it's here for safekeeping!

    Recipe #78454

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