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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.

    The marinade for the goat's cheese compliments the green beans and walnuts so well! Pick through the green beans for the little thin ones for this recipe. Adapted from the Good Cooking cookbook by Jill Dupleix.

    Recipe #293591

    I just got a new cookbook, Good Cooking by Jill Dupleix! Some simple but wonderful recipes(and the pictures are fabulous!). This is the same principal as for pasta carbonara, but with zucchini instead of bacon and is beautiful with a creamy golden sauce! Enjoy!

    Recipe #293301

    Adapted from the Peachtree Bouquet cookbook put out by the Junior League of DeKalb County, Ga. This can be partially prepared ahead. Enjoy!

    Recipe #292433

    This is an easy and kind of unusual accompaniment to grilled meat or fish. Adapted from the Fresh! A Greenmarket Cookbook.

    Recipe #291254

    Great appetizers, served with soup, or for a yummy snack. These are so good and can be made quickly and easily. Created for RSC#11!

    Recipe #283095

    This is an easy delicious recipe adapted from Semi-Homemade Cooking with Sandra Lee. Great for parties, or hanging out!

    Recipe #275175

    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

    I have been craving the cool crispiness of fresh celery. Now teamed with creamy chunks of tangy blue cheese, it's so simple and so pleasing. Serve with rice pilaf or polenta cutlets. Adapted from Moosewood Restaurant New Classics cookbook. Enjoy! Recomended cheeses are Maytag, mellow Danish, and Buttermilk Blue.

    Recipe #264481

    You have most of the ingredients in your pantry! Just pick up some artichoke hearts, a lemon and a juicy orange and you'll be all set to make this yummy soup! Adapted from Moosewood Restaurant New Classics cookbook.

    Recipe #264478

    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

    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

    A cool, creamy drink you will enjoy! Adapted from a kiwi site!

    Recipe #261655

    I make this for our potluck at church and people beg me to bring it again! Adapted from Cooking Live-Episode: America's Best Fourth of July: Salads. Update: I hve found I can toast the seeds, ramen noodles, and nuts under the broiler with no butter for just a few minutes, and they get nice and crisp, but watch carefully, they can burn quickly!

    Recipe #250575

    This recipe came from Monterey, California, courtesy of Bobby Flay and Food Nation. I spent a few years in this area and love artichokes! Here's a good recipe!

    Recipe #249326

    From Food 911, these are so good! I used to live in Watsonville, California, the artichoke capital!

    Recipe #249216

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

    Recipe #243372

    Created because the ingredients for RSC#10 were so inspiring! I do hope you will enjoy!

    Recipe #243279

    Great flavors fit for a fiesta! Adapted from Mass recipes.

    Recipe #240862

    Here is what President George Bush Senior had to say about broccoli: �I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States, and I'm not going to eat any more broccoli. Aw, come on Mr. President, try this! Broccoli is believed to be the first of the cole crops to evolve from the wild species of kale or cabbage and was actually cultivated by the Romans. It was introduced in England in the early 16th century known as Italian asparagus or sprout cauliflower. In 1775, John Randolph described broccoli as the heads eat like cauliflower and the stems will eat like asparagus. Broccoli is a relatively recent introduction into the United States. It was grown in the 1800's, but was not popular until later. The first shipment from the west to the east was in 1923 and was really only found in Italian areas of the country. Broccoli means little sprouts in Italian. It became an important vegetable in the US during the 1930's. Broccoli is high in fiber and vitamin C and also is high in calcium and vitamin A. Cook time is marinating time. If you don't care for raw broccoli, lightly steam it for about 5-8 minutes.

    Recipe #239850

    Easy and pretty, not to mention delicious! Adapted from an avocado website.

    Recipe #239713

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