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    110 Recipes

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    From Gourmet magazine, posted here for safe keeping.

    Recipe #299108

    From Body + Soul Magazine. I made a few changes to the recipe - I didn't have cardamom so used a pinch of allspice and an 1/8 teaspoon of ground cloves. I added 1 teaspoon vanilla to the wet ingredients and I forgot to add the oil. I didn't have the ginger so I added pecans. It turned out great, but next time I'm planning to make it as written.

    Recipe #207635

    Recipe courtesy of Giada Delaurentis put here for safe-keeping.

    Recipe #199759

    One of the girls that was working in our Analytics group is from Turkey. Her last day was yesterday and as a gift she gave everyone a small book of Turkish recipes. I haven't made any of these myself, but have tasted them when she brought them to work. I'm pleased to share them with you all.

    Recipe #190080

    From Rachael Ray's Everyday magazine. Posted for safe keeping.

    Recipe #173177

    This recipe is a recreation of my friend's favorite Lean Cuisine (they have discontinued it). I don't create my own recipes very often so any input that could improve the final product would be appreciated.

    Recipe #173174

    This is from the February 2006 Bon Apetit magazine. I'm posting it here for safe keeping. I added some toasted pecans when I made this - just because I had them.

    Recipe #165629

    From Rachael Ray's Everyday magazine. Entered here for safe-keeping. I used a bit less olive oil in the potato salad (I eyeballed it) than the 1/4 cup called for and used honey mustard on the burgers.

    Recipe #165626

    Another from Rachael Ray's Everyday magazine.

    Recipe #165625

    Basic idea from Fine Cooking - no amounts were given in the recipe - this is what I did.

    Recipe #165504

    This recipe is from Rachael Ray's Everyday magazine. I am posting so I don't lose it.

    Recipe #165499

    I have been trying to add more soy to my diet and came up with this recipe. It is a combination of several different recipes I found on the web. Cooking time includes resting time.

    Recipe #163736

    This recipe was in today's Chicago Tribune. I'm posting it here so I don't lose it. This fusion lasagna can be prepared 12 hours in advance and baked right before serving. It also can be frozen, unbaked. But though the lasagna can be prepared with any kind of lasagna noodle, if you plan to freeze it before serving, use cooked lasagna pasta sheets or strips. The no-cook and fresh varieties tend to dry out in the freezer. The recipe doubles easily.

    Recipe #151224

    This is from the Feb/March 2006 Fine Cooking. I'm posting it here so I don't lose it!

    Recipe #150044

    This is from the Feb/March 2006 Fine Cooking. I am posting it so that I don't lose it!

    Recipe #150043

    From the Feb/March 2006 Fine Cooking. I am posting it so that I don't lose it.

    Recipe #150042

    We had this yummy cocktail the other night at Moto in Chicago. This is really easy to make and easier to drink - enjoy.

    Recipe #106944

    This recipe is from the Chicago Tribune - everyone seems to just love it and it is sooooo easy.

    Recipe #106943

    I got this recipe from my friend Donna. This recipe is easy and everyone seems to like it. You can substitute any flavor jam or preserves for the strawberry called for in the recipe. Feel free to experiment with your favorite.

    Recipe #106659

    Here is a creamy and easy way to fix potatoes.

    Recipe #99837

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