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    You are in: Home / Cookbooks / Meatless Dishes
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    35 recipes in

    Meatless Dishes

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    These enchiladas are delightful! From

    Recipe #287176

    This recipe is an adoptee from the RecipeZaar account, and I haven't tried it yet. I will repost here when I have tried the recipe. I won't change the recipe, seems that people like it the way it is. Enjoy!

    Recipe #37657

    These were inspired by an episode of House MD, where Dr. Wilson makes them. They have to be tasted to be believed. Please note that when I made these, I didn't measure the ingredients, I just threw it together, so you may need to alter the measurements slightly.

    Recipe #212384

    9 Reviews |  By Sue Lau

    These delicately flavored eggs have an intricate marbled appearance.

    Recipe #34436

    This is the food of the gods. You can reduce the amount of butter and pine nuts if you desire.

    Recipe #210266

    Found this recipe on the back of a can of Lindsay olives. Haven't tried it yet, but sounds good!

    Recipe #210292

    This is Paul Prudhomme's recipe for cornbread dressing that he uses in his Turducken recipe. I like to bake it as a side dish instead of stuffing for a turkey. If I'm short on time or if I do not have any chicken stock in the freezer I just use canned chicken broth. I also eliminated the giblets in the ingredients listing. If you like giblets add 1 1/2 pounds that have been boiled for an hour and then ground. I also reduced the Cayenne pepper from 2 tsp to 1/4 tsp and the Oregano from 2 tsp to 1 tsp. I can't imagine putting 2 tsp Cayenne pepper in this, however, if you want it VERY, VERY HOT feel free to use the original amount. I did modify the cooking steps a bit but it is still a fantastic dressing. Please don't let the long list of ingredients deter you from making this recipe - it is worth every step and it really is very easy.

    Recipe #108432

    My friend Maria and I did this when her family from Sicily was coming down to visit her and she wanted to suuprised them that she knows how to cook a great pizza so me and her came up with this recipe

    Recipe #165591

    This is one of our favorites! I love the combination of the crispy puff pastry crust and the delicious spinach and cheese filling. This recipe works well with mushrooms too.

    Recipe #74247

    From Mafiosa's Cucina at HBO's The Sopranos BBs

    Recipe #159888

    From Cooking Light magazine. I haven't tried this one yet, but it sounds wonderful, and I'm sure it will be a hit with my veggie SO.

    Recipe #152065

    7 Reviews |  By ladypit

    This was my decadent tasting gift to myself this morning (in an attempt to avoid all the baked goods that keep cropping up at work this holiday season). I modeled it on toni gifford's Ginger Peach Oatmeal #112474 which I love and eat often. But this is just enough different that I decided to post it so I'll remember. I loved it, but I love candied ginger. In fact, I may add more next time.

    Recipe #148742

    This is a pizza that I made up, and have made it twice now with people moaning through every bite. It is excellent, and you MUST use the Classico Alfredo sauce.

    Recipe #75567

    This has been my Mom's specialty for as long as I can remember. This is another recipe that people not from Mennonite background look at and just shake their heads! (Pudding from CEREAL!!??!!)However, to me, it remains a childhood memory and a traditional Mennonite dish that reminds me of my heritage. My mom always served this with strawberry or raspberry sauce.

    Recipe #80085

    This is something I ate growing up, something that can cause grown adults to salivate merely by mentioning the recipe. Apparently it's a Pennsylvania Dutch recipe, on my maternal grandmother's side of the family. Whoever it was that first decided to include it in their recipe collection...thank you! After getting in a "pickled egg discussion" with Sandi (from CA), I searched 'Zaar and discovered that, amongst the twenty five already here, there wasn't another pickled egg recipe like the one I'd grown up with. None of them had cinnamon or cloves. So here I am, saving the world one pickled egg at a time. ;) Prep time does not include pickling time in the refrigerator. Just for fun, split one after it's pickled. The white should be a purplish-pink color, and the yolk should be yellow. It makes a beautiful contrast. The longer the eggs sit in the brine, the darker and more flavorful they will get. You will discover, however, how many days you prefer them to sit and percolate...I don't usually care to pickle them any longer than a week, as the brine starts soaking into the yolk. I usually double the recipe and store them in a gallon jar.

    Recipe #156144

    2 Reviews |  By Fluffy

    If you want to add more flavour you can add roasted red peppers and marinated artichoke hearts.

    Recipe #64997

    1 Reviews |  By Kzim4

    I found this on the web and posted it in response to a recipe request. I have not tried this recipe yet.

    Recipe #94491

    A favorite Tex-Mex breakfast. Serve with sausage or chorizo, refried beans, and warmed corn tortillas, if desired.

    Recipe #16352

    This makes the most ultimate weekend brunch, I have even made it for dinner my family, I prepare it early in morning and bake in the evening, I just use the whole loaf of French bread for this --- plan ahead this needs to stay in the fridge overnight... you will love this!

    Recipe #92963

    Nicely flavored Texas Toast to grill or broil. This uses Emeril's Creole Essence, which DiB's has posted recipe #11783.

    Recipe #92806

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