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    You are in: Home / Cookbooks / Try in the Near Future
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    Try in the Near Future

    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    I haven't tried this yet, but I know I will love it. I love anything with honey.

    Recipe #359799

    I was tired of paying over a dollar for Campbell's soups when a friend gave me this recipe. It doesn't take much extra work, and it's so much healthier! It's been months since I bought a can of cream of mushroom, cream of chicken, cream of celery, cheddar cheese, or tomato soup... helping my budget and my health at the same time. :)

    Recipe #278160

    Adapted from Baking: From my home to yours by Dorie Greenspan.

    Recipe #245228

    Source: Bon Appétit (October 2008) Yield: Makes about eight 1/2 -pint jars

    Recipe #324493

    1 Reviews |  By Sueie

    Great party finger-food. Sticky, delicious and very popular. If there any left-overs, great for lunch next day.

    Recipe #64775

    Adopted Recipe! From the More-with-Less Cookbook.

    Recipe #58599

    This is creamy cheesy and really good, not to mention really fast too! you can sub a different pasta for the penne and use cooked turkey in place of chicken.

    Recipe #170912

    Here's a great recipe from the inside of a Velveeta box!

    Recipe #98734

    2 Reviews |  By Vina

    The swirl of sweetened cream cheese running through these bars is a nice counter balance to the spicy carrot and pineapple flecked cake.

    Recipe #46236

    You have to try this. It is hands down, the BEST pasta salad I've ever had.

    Recipe #227686

    Zesty, with a pleasant tang.

    Recipe #300747

    15 Reviews |  By Latchy

    This is just so simple and easy to do but is full of flavour as well. I did use pine nuts when I made this and they worked out quite well. I would suggest a good robust blue for this or Gorgonzola.

    Recipe #135748

    From Martha Stewarts Body+Soul magazine. "Choose Italian-style chicken sausage, either sweet or hot, for this recipe. If the sausage is pre-cooked, chop it into bit sized bits and saute to brown it." I plan to skip the oil and probably use canned artichoke hearts.

    Recipe #364620

    I have been working on perfecting the perfect crustless quiche recipe for years. I always use spinach, but I bought some Rainbow Swiss Chard at the local farmer's market today, and I thought I'd give it a try in quiche. I used Rainbow Chard (pink/yellow/white/orange stems---- BEAUTIFUL), but you can use any chard (or try substituting other greens) I do notice that fresh greens give a much better taste than frozen greens though!

    Recipe #311434

    2 Reviews |  By ugogirl

    This is an easy and healthy side dish that goes well with grilled meats or fish.

    Recipe #378454

    I love all kinds of kale. The article from The Washington Post mentions black kale (aka - dino, Tuscan kale) as a nice choice but I suspect curly blue-green Scotch kale would be fine as well. Oh, did I mention how incredibly nutritious & economical kale is? Or how unbelievably easy kale is to grow in anyone's garden.... even in the winter? More about kale - www.motherearthnews.com/Organic-Gardening/2003-08-01/The-Best-Kales.aspx Article mentioned the recipe was adapted from Northern Virginia cooking instructor Robyn Webb.

    Recipe #352223

    7 Reviews |  By Doc W

    This is a great technique for cooking any slightly bitter green vegetable (broccoli, broccoli rabe, spinach, brussels sprouts, etc)--my kids (age 6 & 8) can't get enough!! The secret is the mirin, which makes it sweet and juicy. And: it's very easy...

    Recipe #287570

    This dish is as lovely to look at as it is to eat, due to its beautifully contrasting colors. It is a simple way to add zest to fresh vegetables and quickly prepare a gourmet side dish for fish, meat, or rice & beans. Steaming the kale instead of sautéing it helps it cook more quickly and maintain its bright green color.

    Recipe #187369

    I LOVE kale and this is how I like to make it almost every time. I'm a hot pepper flake chick, but if that's too much for you, just leave it out! Great as a side dish, but I can eat this as my main meal, maybe just add some chickpeas or cannelini beans in at the end, amazing!

    Recipe #364252

    An excellent pasta dish which allows substitution of any type of sausage and any type of greens. If you decide on a mild sausage, add 1/4 tsp chili flakes.

    Recipe #74821

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