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    93 Recipes

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    Humbly, this my recipe--that I recently found--and used to work well according to my notes. Makes about 2 cups. (Didn't know what to put in servings, sorry...)

    Recipe #375144

    For those moments when you don't feel like peeling potatoes... It is really good and does NOT taste like instant potatoes!

    Recipe #367225

    Boy, oh, boy! Is this good?! Everybody who tries, loves and raves about it. (From the book "The Spirit of Christmas,' volume 8, I believe.)

    Recipe #408138

    There is a similar recipe in this site, but mine has a few differences (like low fat products) so I decided to post it. It doesn't taste "low-fat" at all! It is also good with chicken or a pasta salad. My husband (who doesn't like low fat) loves it and so do I. Hope you'll also enjoy it

    Recipe #366677

    The PERFECT complement for Standing Rib Roast (chef Anne Willan). This is so delicious, and taste as good with the meat as with the potatoes. PS: I like to use more (bottled) horseradish.

    Recipe #367855

    My mother used to make this for special occasions. There are different versions in Brazil and this is hers. It is delicious drank very cold. (Meia de Seda is Portuguese.) Here are some variations: - use rhum instead of cognac - add 1 1/2 tbsp of peanut butter - add 2 tsp of vanilla essence and 2 egg yolks

    Recipe #367003

    This is absolutely delicious and so easy to make. It is very light and refreshing. Even my husband, who doesn't really like sweets, loves it.

    Recipe #366958

    Another one from my favorite cookbook "I Hate to Cook Book," by Peg Braken. Very simple, DELICIOUS, but also VERY rich. So take her advice and serve it in "something small, because it's rich."

    Recipe #370561

    This is extremely simple and absolutely delicious recipe. I got it from a magazine years ago that had an article about the show Seinfeld (which I never watched, because I couldn't understand the jokes, being that I was raised in Brazil). If you like tomatoes and avocados, you will love this.

    Recipe #366848

    This is my version of the famous (and effective) 7-Day Soup Diet. The secret of this soup is low(er) carb veggies—like kale, watercress, turnips, pumpkin/squash, carrots, chayote, chards, chicory, okra, rutabaga (very low carb), brussels sprouts, chiles—use your imagination! Day 2: the potato seemed like a blessing from God. Day 4: mashed bananas with milk + honey/splenda. Day 5: the combination of steaks and tomatoes was divine. To salads or fresh veggies I added a little bit of extra-virgin olive oil and balsamic vinegar. (Servings reflect only the days you eat the soup.)

    Recipe #476655

    OK, this recipe is from Brazil, but it's not what I would call "typical"--sorry... But it is delicious and easy to make. You can use any kind of rice you like, by the way. And as we say in Portuguese: "Bom apetite!"

    Recipe #367249

    You got me: I don't know where I got this recipe... But it is among our favorites. DELICIOUS!

    Recipe #366150

    I am not a big fan of maraschino cherries, yet, I love these. They are very easy to make and look beautiful. Everyone who tried, loved them. (Find maraschino cherries with stems in the liquor area of supermarkets.)

    Recipe #408922

    This is delicious and so fresh! I serve it with whipped cream.

    Recipe #366993

    Don't discard this recipe for its simplicity: it really is delicious. We made for our 2009 Christmas party and everybody loved it. Hope you enjoy it. ("Servings" is a wild guess, since it yields 90 little weels!)

    Recipe #408338

    From "Taste of Home" comes this delicious, refreshing and simple recipe. I sometimes don't toast the coconut and mix it with the rest of the ingredients. Also, I never use coconut extract.

    Recipe #378633

    I got this from a "Real Simple" magazine long ago. From then on, I always cook asparagus like this. It is "real simple" and asparagus are kept crispy and green (NOT raw), exactly the way we like to eat them.

    Recipe #366336

    This is a FOCACCIA, therefore it will be dense; it will NOT rise and be soft as regular bread, but still makes for a nice sandwich if cut lenghtwise. You can tear it and dip the pieces in a mix of olive oil + red pepper. This recipe is from Suzanne Dunaway's "No Need to Kneed". I love its texture (dense) and taste. I sometimes use whole wheat flour together with the bread flour. If you are loooknig for a soft bread recipe, this is NOT it.

    Recipe #366952

    I love liver pate. Here is a recipe using it from the Underwood web site. I used cubbed steaks though, because it was what I had, and it turned out delicious.

    Recipe #368072

    Given to me by her daughter-in-law, Tracy. This is absolutely delicious and so easy to make! It reminds me of the "cuca" (kuchen) my German-Brazilian grandmother, Olga, used to make when I was a kid.

    Recipe #375214

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