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    196 Recipes

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    Tip: To toast almonds and sesame seeds, spread them in a single layer in separate ungreased shallow pans. Bake in a 350ºF oven for 5 to 10 minutes, stirring or shaking often, until desired doneness. 1 serving: 297 Calories; 23.2 g Total Fat (11.1 g Mono, 8.7 g Poly, 2.2 g Sat); 0 mg Cholesterol; 20 g Carbohydrate; 3 g Fibre; 6 g Protein; 593 mg Sodium

    Recipe #361467

    Prosecco and Strawberries: Delightful, Refreshing & DELICIOUS! Simply a MUST for the Strawberry Lover! A Skinny Guinea Cooks and Tastes All Things Italian, by Erica De Mane. Erica De Mane is a chef and food writer who specializes in Southern Italian cooking. To read the complete article on this wonderfully delightful cocktail go to:

    Recipe #361465

    From the Book: Secrets of The Red Lantern: Stories and Vietnamese Recipes From the Heart

    Recipe #361386

    From the Book: The Gourmet Toaster Oven: Simple and Sophisticated Meals for the Busy Cook by Lynn Alley.

    Recipe #361385

    A recipe my mother always used to make. Loved it then, Love it now.

    Recipe #361323

    Excerpted from Tapas by Penelope Casas with permission from Alfred A. Knopf, a division of Random House, Inc. © 2007. Photography by Jim Smith

    Recipe #361322

    Recipe #361061

    Excerpted from Cooking New American by the Editors of Fine Cooking. Cooking Right: Thin the pesto with a little of the reserved pasta water; you probably won’t need to use all of the water.

    Recipe #360964

    From the Book Weight Watchers in 20 minutes. Per serving (1 chicken breast half and generous 1⁄3 cup sauce): 237 Cal, 7g Fat, 2g Sat Fat, 0g Trans Fat, 86 mg Chol, 423 mg Sod, 7g Carb, 1g Fib, 34g Prot, 28 mg Calc. POINTS value: 5.

    Recipe #360872

    Excerpted from Food to Live By by Myra Goodman with Linda Holland and Pamela McKinstry.

    Recipe #360868

    Excerpted from The Beach House Cookbook by Barbara Scott-Goodman. Copyright © 2005, Chronicle Books.

    Recipe #360867

    Packed with mushrooms and goats' cheese and served with a sun-dried cranberry, green peppercorn, port and red wine sauce, these tasty parcels taste as good as they look.

    Recipe #229017

    Spoil your Valentine with something a little bit special for dinner! This recipe courtesy of BBC's Good Food Magazine. *Make sure your pan is hot before you start to brown the fillet, this will avoid over cooking it too much before it goes into the oven. courtesy

    Recipe #209190

    This is a super easy recipe! A delicious and healthy dinner for 2 that can easily be adjusted to serve more. I like to serve this along side a simple salad and steamed sugar snap peas. (Recipe courtesy of BBC's Good Food magazine: Healthy Issue February 2007)

    Recipe #209185

    To maximize the flavor of your truffle, use the least amount of the ingredient as possible. Always slice into paper-thin wedges or strips. Use a truffle shaver (similar to a cheese grater) when shaving truffles.

    Recipe #202830

    This was served with Christmas dinner at my sister in-laws and I fell in love with the flavour.

    Recipe #202826

    This recipe was given to me courtesy of Culinary Herbalist Martha Paul of Martha's Herbary, Pomfret Connecticut. It's Simple, Classic and Delicious!

    Recipe #202705

    I was introduced to these at a party and was pleasently surprised at how good they were - a nice mixture of sweet pumpkin, tangy Balsamic and hot chili powder. This recipe comes out of a local supermarket magazine here in Holland. I think it's a perfect appetizer for Halloween or Thanksgiving

    Recipe #200168

    I'm thinking of making something different this year for Thanksgiving, I came across this recipe for a Turkey Roulade via Emeril Lagasse. Recipe makes 2 cups Wild Mushroom Stuffing for 1 Turkey Roulade

    Recipe #200034

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