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    88 recipes in

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    I had exactly 7 egg whites left from another recipe and used them for this! Surprisingly delicious, light, moist and chewy sweet bread. I'm not sure how authentic this is, but I'm not complaining. If you eat leftovers later, make sure to warm it up for a few seconds in the microwave - it is much better warm!

    Recipe #509879

    Adapted from the famous recipe by Barefoot Contessa by adding more veggies and less butter; still so rich and delicious though! Now, serves just for 4 but it's easy to serve more - just double the ingredients and put in a 9x13 pan.

    Recipe #448105

    This recipe was given to me by a dear friend and is adapted from Gourmet. I love it because it uses rather unusual vegetables for a risotto but they meld together so beautifully. This risotto becomes so deliciously creamy with just the right amount of crunch! *I found that if you don't want to do al the work of preparing the artichoke hearts that frozen works just as well but you may want to use more than 2. Canned gives a different and less delicious taste and texture.

    Recipe #434274

    These are the best I've ever had. A friend shared the recipe with me and she swears the secret is hand mixing. So even if you are tempted, put that electric tool down!

    Recipe #487714

    From Didi Emmons' Vegetarian Planet. This pie features a custardy homemade filling that is surprisingly easy to make. Definitely worth the effort over store bought pudding. The chocolate adds a special kick. Plan ahead, this needs to cool for a few hours!

    Recipe #481117

    From Perry's Plate via Taste of Home

    Recipe #491954

    This is a super easy and uber delicious way to prepare fish. The recipe calls for halibut but other white fishes will do. Enjoy!

    Recipe #449243

    Made this one up myslef. Despite the quantity of blue cheese, the taste is not overpowering Serve over your favorite pasta or meat.

    Recipe #456976

    Something my mom made me everyday when I was sick :) A healthy alternative to many other milkshake treats. Make sure you use frozen fruit so the consistency and temperature comes out right. You can use more or less POG as needed.

    Recipe #460892

    I first had this at a little cafe in LA and I've been making it religiously at home ever since. This is the only way my boyfriend will eat bagels. This is best with very ripe, fresh tomatoes.

    Recipe #505140

    supremely chewy rich bar

    Recipe #494192

    I got this from my boss - super easy and delicious! Food.com keeps correcting the ingredient to "container of caramels" - rather, it should read "1(16.5oz) container of Marzelle caramel dip"

    Recipe #512891

    Wonderful on all sorts of things: greek yogurt, ice cream, pancakes, pies, bread pudding, and cakes to name a few

    Recipe #494778

    When I was in college, one of my best friend's moms used to send this zucchini bread to her in a care package at least once a semester. It quickly became a favorite! I know there are a lot of zucchini bread recipes out there but what I love about this one is the healthy addition of bran, the zing of the orange and that it isn't too sweet.

    Recipe #441901

    From smittenkitchen.com

    Recipe #464115

    from martha stewart. this is a wonderful fall drink for entertaining. it tastes so light and fruity while still being spicy! You can subsitute oranges or clementines for the kumquats

    Recipe #492385

    This was the product of a spontaneous decision that led to a very satisfying dessert/summer nightcap. Nothing could be simpler!

    Recipe #475679

    Recipe #511928

    Notice that crunchy, granola crust on the bottom? See that soft, crumbly, granola topping clinging on to the lemony cream center? I'm telling you right now, double up, because these creamy lemon oat bars won't last long.

    Recipe #486280

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