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    13 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    Easy, no weird ingredients, delicious.

    Recipe #499874

    It's been a secret - but the cat is out of the bag, now! Here for safekeeping. From Food 52.

    Recipe #470490

    I looked for a mix that didn't need to be kept in the fridge and didn't need powdered nonfat milk. This is what I found.

    Recipe #432068

    From Diane Phillips, "Slow Cooker: The Best Cookbook Ever" - posted here to keep from looking at it.

    Recipe #410147

    Recipe #401624

    From The Splendid Table and Lynne Rossetto Kasper. Makes about 4 cups; doubles and triples easily. 5 minutes prep time; 30 minutes stove time. The broth keeps for 4 days refrigerated and 6 months frozen. Claimed by the editor of Gormet to be the best she ever had. Put here for safe keeping

    Recipe #333989

    Excerpted from The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2008). Copyright 2008 by American Public Media. Truth be told, chicken breast is often the most neutral of neutrals. It carries flavors with little contribution of its own. Some of us feel this is an opportunity, not a liability. This recipe addresses the flavor issue head-on: saute the breast fast, and let the pan juices do the heavy lifting. Boiling pan juices down with vinegar and garlic is an infallible flavoring technique. Gild the lily with almonds. Put here for safe keeping.

    Recipe #333887

    I pulled this from, posted by Olga. It's originally from Traditional Ukrainian Cookery. I put it here for safe keeping. I will be making these this week for my 6th grade students. If they say they're good, Ill let you know.

    Recipe #299745

    Once I was in Aunt Ruth's kitchen and she was trying to get me to eat something. I wasn't hungry, but she kept offering - can I make a sandwich? want some soup? etc. She couldn't help herself. So I teased her and she laughed. And then, without even realizing it, she asked, "Do you want a cookie?" Aunt Ruth's cookies are legendary. I said yes. Beware - this recipe makes a lot of cookies (number depends on how big you form them). You will eat a lot of them.

    Recipe #288175

    A delicious vinaigrette that is great for salad dressing, marinade for meat of roasted veggies, or add to sauted mushrooms to make them richer. From Simply Ming - cooking show on public television.

    Recipe #203872

    2 Reviews |  By RubySue

    A great, diet-friendly, morning starter.

    Recipe #169942

    This is based on a recipe from "The Italian Country Table: Home Cooking from Italy's Farmhouse Kitchens" by Lynne Rossetto Kasper (William Morrow, 1992). It is a mild creamy (without cream) soup and makes a great lunch or light supper on its own.

    Recipe #146928

    A delicious summer salad perfect for picnics and potlucks. When dicing vegetables try and make the bits about as big as the beans. This makes for a pretty presentation and it's easier to get on the fork.

    Recipe #125580

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