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    467 Recipes

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    From http://www.bigoven.com/107592-Low-Fat-Apricot-Oat-Cakes-recipe.html, this recipe is a copycat for those dense, hockey-puck-like cakes sold at coffee shops. I had to bake mine longer than the recipe below dictates--the original said 15 minutes, but I baked mine for at least 25. Very healthy and satisfying. They freeze well, too.

    Recipe #319746

    Posted here for safekeeping. One of my favorites.

    Recipe #312756

    A wonderful vegetarian version of this traditional Vietnamese soup. One of my favorites.

    Recipe #238765

    Recipe #238764

    From epicurious, Bon Appétit, January 1998. This is a wonderful recipe--the mayo is bright and flavorful, and would be useful in countless other recipes. I left the tuna steaks rare inside. Really wonderful recipe :) I served this with a sweet and sour coleslaw and a fresh potato salad, and corn on the cob.

    Recipe #238763

    Excellent side to any tex-mex meal. Mouth-cleansing and spicy, but not toooooo spicy.

    Recipe #210657

    These are wonderful creamy enchiladas. These are tex-mex enchiladas with a european flair due to the sherry and flavoring of the mushrooms. Serve with my cilantro rice, found in my recipes.

    Recipe #210656

    Terrific recipe from Fine Cooking. Basically everything can be found in the pantry, so easy and quick for a weeknight meal.

    Recipe #199920

    From Fine Cooking. Possibly the most fabulous sesame noodles ever! A note: I had pre-roasted sesame seeds that I purchased at a local Asian grocery store, so I didn't need to roast them in the oven. If yours aren't roasted, though, be sure not to skip that step. Roasted sesame seeds are much more flavorful. Also ,this would be a great bag lunch item--no microwave or refrigerator needed. Finally, for our tastes, I needed to up the spice factor--I added three times the recommended amount of chile paste. We're dangerous, though.

    Recipe #197861

    From Fine Cooking. This was part of our Thanksgiving meal. It made a luscious first course. The dressing, in particular, is wonderful and unique.

    Recipe #187637

    I'll make this without the bacon for this year's Thanksgiving dinner. From Fine Cooking: "If you're assembling this ahead, wait until just before baking to add the eggs and chicken broth. A metal baking pan tends to make this dressing cook more quickly."

    Recipe #187634

    For my Thanksgiving table, from Fine Cooking. The herb butter can be made up to two weeks ahead, making your day easier.

    Recipe #187635

    Plan to make this for Thanksgiving dinner. May be made a day ahead. From Fine Cooking.

    Recipe #187633

    I am planning to make this for Thanksgiving dinner. I haven't tried it yet, but it comes from Fine Cooking: "This delicious twist on pumpkin pie will keep for two days at room temperature if wrapped tightly. You can also make it up to three weeks ahead: Wrap it first in plastic, then in foil, and freeze it; pull it out of the freezer four hours before serving." Recipe by Diane Morgan.

    Recipe #187632

    In this recipe, fresh ginger flavors the sauce, and ground ginger and other warm spices are rubbed on the fish to make a flavorful, crisp crust. Be sure to buy whole coriander seeds and grind them in a food processor or spice grinder; pre-ground coriander will be too fine.

    Recipe #186962

    Recipe #186961

    From Fine Cooking. Recipe originally by Lidia Bastianich, the matriarch of fine Italian home cooking.

    Recipe #186960

    From Fine Cooking. Excellent over Viet noodles (Bun).

    Recipe #186951

    Originally by Lidia Bastianich, from Fine Cooking.

    Recipe #186949

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