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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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    Wow, try this with your abundance of summer squash! Adapted from Quick Pickles: Easy Recipes for Bold Flavors, by John Willoughby, Chris Schlesinger, and Dan George(Chronicle Books, spring 2001).

    Recipe #129701

    This risotto is as green as a spring field! Be sure to make plenty, this is a hard one to stop savoring. From The New Basic Cookbook.

    Recipe #133338

    This is a fast and delicious saute of snow peas flavored with sesame oil and sesame seeds. Adapted from The New Basics Cookbook.

    Recipe #136710

    This soothing custard is sparked by the bite of fresh and crystallized ginger. Adapted from the New Basics Cookbook.

    Recipe #137550

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

    Recipe #138670

    THis came from the chef and co-owner of Lupita's Mexican Restaurant & Bar in Sparks, Nevada. A little different from the traditional. Enjoy!

    Recipe #139809

    Light and packed with protein, this is easy! Adapted from Family Circle magazine. The Cobb salad was a signature menu item of the legendary Brown Derby in Hollywood, a landmark restaurant in Los Angeles, California. Variations of the salad are now served in restaurants world-wide.

    Recipe #140678

    These bars have a pumpkin pie filling and are terrific smothered in the buttery, nutty praline topping. Adapted from Food&Wine magazine(Oct. 2005). Enjoy! This is definately a Southern recipe, using pecans which are grown in Georgia!

    Recipe #144223

    It's Sunday morning, and you want coffeecake, a good cup of coffee, and your newspaper. Try this coffeecake! From Vegetarian Planet. New England, Scandinavian

    Recipe #144524

    Okra, dipped in cornmeal batter, then fried until it's puffy, golden and crusty. From Food & Wine magazine. Chili sauce posted separately, recipe#144563.

    Recipe #144585

    Adapted from Cook Now Serve Later Cookbook, this is a good tasting bread! You can substitute apricots, raisins, dates, etc. for the figs for variation. I have also halved this recipe and baked 45 minutes in a mini loaf pan. Enjoy!

    Recipe #145011

    Jicama is a round root vegetable with brown skin that has a crisp, slightly sweet taste. Adapted from Vegetarian Times magazine!

    Recipe #145997

    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

    What a lovely combination of ingredients! Mmmmm-mmmmmm! Adapted from Cook Now Serve Later cookbook by Reader's Digest. New England, Mid Atlantic, Canadian

    Recipe #146448

    From the cookbook Cook Now Serve Later by Reader's Digest, this is yummy and looks good too!

    Recipe #146488

    Made so that everyone will finish their peas! Adapted from the New Basics Cookbook.

    Recipe #146629

    A good brunch, lunch, or supper! Adapted from Moosewood Restaurant New Classic cookbook. New England, Australian, Mid West, West

    Recipe #148478

    Recipe courtesy Gertrude's Gallery in Newport, RI via $40 a Day with Rachael Ray. Here is a vegetarian version of this delicious soup.

    Recipe #149098

    Adapted from Thalia's Restaurant in New York City, via Rachael Ray's $40 a Day. Wow, this is good!

    Recipe #149101

    I love cole slaw! Here's a new recipe from Taste of Home, tweaked just a little!

    Recipe #152173

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