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    You are in: Home / Cookbooks / sarah
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    Recipes that can be vegatarian friendly by eliminating the meat or subbing for tofu, fish or seafood. Home cooking for my daughter.
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    I got this recipe from the Lifestyle Cooking Channel in Australia - and made it on a regular basis throughout winter. You can tweak a bit to suit your tastes. I add some vegetable stock to it when it needs thinning out a bit and I also add some basil and mixed herbs, but that is my personal taste. It is a rich soup, very filling and moreish.

    Recipe #341290

    This is a vegan pot pit that my sister makes. It is absolutely delish! My toddler loves to eat it, and he is quite picky. The recipe is borrowed from The New Farm Vegetarian Cookbook.

    Recipe #269037

    A summer pot is primal summer - flashy colors, bright tastes, all crunchy and raw. It is a cool stew you put together with a few things you pick up on the way home. Don't bother turning on the stove. Adapted from Lynne Rosetto Kasper.

    Recipe #408671

    I am a soup-a-holic and am constantly on a quest for the new, perfect soup. This is it. Trust me. This is homemade tomato soup at its best. The secret is the imparts the most heavenly taste. The search is over. I am enjoying my second bowl as I post this recipe...simple yet delicious.

    Recipe #404990

    Cooking Light 2003. These are really an appetizer, but I would serve them (to just me and DD!) as a main dish.

    Recipe #301839

    I found this recipe in the first published addition of the Better Homes and Gardens Cookbook which was published in 1930. It works every time.

    Recipe #387655

    This is a quick fix dessert that goes over really well, especially when served warm with french vanilla ice cream

    Recipe #386459

    This barbecue sauce recipe makes enough for two chickens. Store the leftover sauce in a tightly capped container in the refrigerator for several days or in the freezer for several months. Make a batch of Walla Walla Onion Rings and a green bean salad to go alongside, and you'll be all set. From The Pacific Northwest (Williams-Sonoma New American Cooking) by Jean Galton.

    Recipe #386191

    I had picked a small bowl full of blackberries and wanted to make jam with them. This only makes 1 pint and uses 3 cups of berries. Remember jam is softer than jelly. From Linda Ziedrich's The Joy of Jams, Jellies and other Sweet Preserves.

    Recipe #381076

    Sure to make your picnic a LOT more interesting or the Hempstead, TX Watermelon Festival! Here are three ways to achieve this dastardly deed. I prefer rum over vodka for this but champagne is nice too especially with the open and honest method. UPDATE: I tried this recently with Vanilla Vodka and OMG! It was FAB! BUT FIRST- Rinse the whole melon to remove any dirt or icky stuff that might be on the skin- seen or unseen! ewwww!!!! I never used to do this part until I saw a large dog "marking" the watermelons! EWWWWWWW! NOW I wash them VERY WELL! ugh! Now all that is left to do is to choose which method you would like to use! Cooking time does not include the hours of cooling. Have a great time!

    Recipe #163827

    Ridiculously easy to make, tastes wonderful and makes an impressive gift for any non-teetotaler friends. Superfine sugar works the best. Preparation time does not include 10-12 days for fruit to infuse liqueur.

    Recipe #91061

    9 Reviews |  By Ducky

    I was requested to make this for a gathering and was a bit skeptical about it. However, it is so easy to make and it tastes great. Nobody knows that it is made with tofu until they are told. Found this recipe in the "Can't Believe It's Kosher" cookbook. Cook time does not include chill time.

    Recipe #71341

    My Mom NEVER buys extra firm tofu, just doesn't like the texture. One day (about 20 years ago) she bought extra firm by mistake. She didn't want to go back to the store, and didn't want to waste perfectly good food, so she came up with this recipe that has become a favorite for me. Now, she occassionally buys extra firm tofu on purpose! I love this and make it often when I want a simple quick lunch or supper.

    Recipe #366933

    This is my first try at adapting a chicken tortilla soup. It's tasty. The tofu works so well in the soup and it freezes perfectly. My mouth is watering just entering this in.

    Recipe #369090

    Yummy as a snack, sandwich filling, or topping for salads! It's got lots of flavor and holds it's shape well. A choice is given for two very different but equally inviting marinades. Be sure not to use an aluminum baking pan! Use the smallest baking pan you have that will hold the tofu in a single layer. An 8" square pan and a 7x9" pan both work fine. Adapted from Moosewood Restaurant New Classics cookbook.

    Recipe #366037

    9 Reviews |  By Stacky5

    This recipe came from my friend, Michelle, who I used to work with...This was her Mom's recipe -- who was the chef in a small bistro here in Southern Indiana...Michelle's Mom passed away a couple of years ago and I'm so proud to have this recipe to pass on...

    Recipe #125477

    First place winner at Recipe Swap.

    Recipe #365108

    Provides the perfect protein combination....beans and corn. This is a recipe from the Moosewood Restaurant. (I've updated the # of servings...I agree with Longhorm Mama....1 burrito is reasonable serving..thanks for the input) The filling also freezes well. I make a big batch and freeze the filling in ziploc bags and then assemble and bake when needed.

    Recipe #135345

    This is a wonderful soup receipe that I found in an old Harrowsmith cookbook. Easy to make and delicious to eat!!!

    Recipe #364891

    This is the best tuna casserole I have ever eaten! From "The Rest of the Best and More" from "The Best of Bridge" series.

    Recipe #364291

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