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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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    I got this from Better Homes and Gardens. A delicious way to eat tofu!

    Recipe #91097

    A great way to use veggies fresh from the garden! With fennel basil, and fontina cheese, this is a taste treat!

    Recipe #95528

    I got this from Low Carb and Lovin It. Yum!

    Recipe #96954

    This has a Latin American influence in the chile rub and creamy gravy made from avocado and tomatillos. Adapted from BH&G magazine. Enjoy!

    Recipe #99245

    These make great tea sandwiches, appetizers or lunch!

    Recipe #101866

    These can be used for desserts, breakfasts, snacks, even the main course! The batter needs to be refrigerated for at least 1 hour before cooking.

    Recipe #102058

    A coffee flavored sauce kicks the simple custard up a notch! From Better Homes and Gardens. Enjoy!

    Recipe #103851

    Containing low fat, vitamin rich additions of kale and orange fleshed squash, risotto is delicious, nutritious, economical, and versatile! See how easy this is to prepare! This is from The Moosewood Low Fat Favorites Cookbook. Cook time is approximate.

    Recipe #104850

    A lovely mild spoon bread that makes a great addition to any meal! This can be made ahead and baked later. This recipe came courtesy of Ben Barker, Magnolia Grill, in Durham, N.C. Cook time does not include cooking of sweet potato. You could replace the potato with pumpkin for pumpkin spoon bread, or other squash. I might even try banana and see what happens!

    Recipe #105292

    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

    Rich and savory with portabella mushrooms and spinach, combined with rice, sherry,olive oil,and dill, this makes a dramatic filling for zucchini boats. Another winner from the Moosewood Restaurant Low-Fat Favorites Cookbook.

    Recipe #105983

    The crust is made from shredded sauteed zucchini, and filled with a luscious tomato basil cheese filling. Try this! This is a Giada recipe from Everyday Italian.

    Recipe #107553

    A great way to fix cabbage! I got this from a Weight Watcher's magazine.

    Recipe #107749

    Mmm, braised celery in a cream cheese and blue cheese sauce. A small amount of cheese gives this big flavor! From Perfect Food magazine. Blue cheese is made in England.

    Recipe #108999

    This would go well with Basic Whole Wheat French Crepes #102058. This is a nice company dish, easy to prepare, especially if made in stages. Some can even be frozen and just popped in the oven. If you plan to freeze crepes, use only fresh ingredients to start with. This is from Cook Now, Serve Later Cookbook. Enjoy! This recipe makes more sauce than needed so save some out, then add more as desired.

    Recipe #109554

    This is from The Ultimate Weight Solution Cookbook by Dr. Phil McGraw. This is a delicious vegetarian entree with the unusual addition of Swiss chard(a plant so high in vitamins and minerals that it has been deemed worthy of growing on planetary space stations!) This is TexMex, but also Spanish and Mexican influenced.

    Recipe #111455

    Wow- earthy brussels sprouts cooked in a sugar-vinegar mixture- becomes heavenly! Taken from Better Homes & Gardens magazine, and upgraded! Brussels sprouts are hugely popular in Great Britain, where consumption far exceeds that of the United States. The exact origins of Brussels sprouts are unknown, but history places the vegetable in Brussels, Belgium, sometime in the sixteenth century. Thomas Jefferson is credited with introducing Brussels sprouts to the United States. He brought the plant to Virginia from Paris in 1821.

    Recipe #111662

    A spinach salad topped with bright red onions and a decidedly different sauce! From Better Homes & Gardens magazine(Dec.2003).

    Recipe #111665

    This delicious recipe came from the American Dairy Association,courtesy of Home Cooking. Packed with oats, cranberries, and buttermilk, this is a treat for the eyes and the tummy! Cranberries are grown in the Mid West, New England and Canada!

    Recipe #111839

    Walnuts, feta, and lemon in the filling, and sweet, juicy currants in the tomato sauce, fragrant with sherry and cinnamon. All this adds up to an anything but bland zucchini dish, true to its Greek lineage. Straight from the Moosewood Restaraunt New Classic cookbook! Serve this with a crisp cucumber salad and some Provencal Olives, Braised Olives in Tomato Sauce, or Kalamata Olives with Roasted Garlic for a meal that is complete! Enjoy!

    Recipe #112482

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