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    You are in: Home / Cookbooks / Sof's 1,2,3
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    72 recipes in

    Sof's 1,2,3

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    Boulanee is a vegan flat-bread from Afghanistan baked or fried with a vegetable filling. It is usually served as an appetizer, side-dish, or main dish.

    Recipe #500048

    adapted from real simple

    Recipe #495915

    I missed this bread pudding so much when I left college - famous in my dining hall. Scripps just posted the recipe much to my delight! So good my college friends actually request this for their birthday. I especially love this with challah

    Recipe #495553

    adapted from Martha Stewart. no mayo here!

    Recipe #494647

    I know there are a bunch of other recipes out there but I think this one has the best balance of flavors! Using Greek yogurt makes this.

    Recipe #491596

    Made up as a great vegetarian gyro!

    Recipe #491593

    a twist on an old favorite

    Recipe #490855

    adapted from pithy and cleaver...a nice fancy twist on an old favorite

    Recipe #490365

    From Trial and Error. She says: i ate this salad six times in two weeks. six. it is that good. and it wasn't just me that loved it, jason said it's one of the best salads he's ever had. in my opinion, the goat cheese makes it. we had ours with fresh honey crisp apples we picked ourselves, but any firm, sweet apple will do. - I have to agree with her about the awesomeness of this salad. You can easily leave out the chicken to make it a side salad for a meal. I also have successfully made this with pears.

    Recipe #489087

    These were made up on a whim to accompany some enchiladas for dinner.

    Recipe #486294

    Inspired by Trader Joe's

    Recipe #485082

    Great way to use up bunches of spinach. Amazingly creamy without the cream. From Perry's Plate

    Recipe #484712

    I made this up, inspired by a recipe from Food and Wine. While this looks like a lot of vinegar, don't worry! By boiling it, the acidity goes away and a thick, semi-sweet/savory syrup is left.

    Recipe #481847

    An authentic Chinese dish, that happens to be one of my very favorites. I searched a long time for one that tasted restaurant quality and was easy to make! You can subsitute long beans cut into 3 inch segments for the green beans to make it even more authentic.

    Recipe #479141

    From Martha Stewart: "Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness. Even better, it can wait patiently in the refrigerator for up to a day." I have not tried this yet and usually don't post what I haven't tried but my friends all rave about this recipe. Feel free to substitute a medley of berries and fruits.

    Recipe #478050

    This could also be called a no-bake cheesecake. Wonderful and elegant Valentine's or summer dessert. When my roommate first tried this, she promptly requested that this be made every year for her birthday. That good! Adapted from Just Putzing Around the Kitchen blog. *If you have a deep dish pie pan, you might want to 1 1/2 or double this.

    Recipe #474395

    from smittenkitchen.com. she says: "This, as far as I’m concerned, is the real red velvet cake — chocolate, naturally reddened and intensely flavored. We are completely obsessed with it already. Now, the essentials: The wine does not, I repeat, does not, fully bake out. It will taste like there’s wine in there though not in the way that it would leave you tipsy, nevertheless, I will not be using this cake for, say, my toddler’s birthday party, if you get my drift... the final cake is only 3/4- to 1-inch tall, and bakes quickly.... Oh, and it’s still a one-bowl cake."

    Recipe #468874

    Adopted from Martha Rose Shulman.I got this in a recipe exchange and it was advertised as a stew but when I made it the texture made it almost like a very easy, healthy and substantive risotto! This has a surprising creamy taste without much fat. A great, hearty yet flavorful fall meal. Swiss chard will work as a great substitute for the kale, just make sure to only use the leaves, not the stalks.

    Recipe #467964

    This is a recipe I made up! Subtle sweet potato taste with beautiful colors!

    Recipe #465223

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