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    146 Recipes

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    If you are thinking about making a tin of brownies, or baking a cake, or even going to the store and buying donuts, stop. Don't proceed. Instead make this amazing chocolate brownie in less than 2 minutes. Indulging in a treat like this is perfect for those of you (me included) on a diet, who are craving dessert but don't want to go overboard by baking a dozen cookies or so. A single serving is very satisfying, and I've included 6 different variations so you can adjust the toppings/mix-ins to your taste. I tried the mounds one tonight and it was AMAZING! I also used hersheys special dark cocoa powder instead of regular cocoa, and it came out extra rich and chocolatey. This is a dense, moist and rich mug brownie, perfect with a glass of milk or a scoop of ice cream, enjoy!!!

    Recipe #486659

    Six different lemonade variations, perfect for summer!

    Recipe #483803

    4 Reviews |  By AlainaF

    This recipe for Champurrado uses canela (cinnamon), Mexican chocolate, masa dough, milk and honey.

    Recipe #484158

    4 Reviews |  By AlainaF

    Basic mashed potato recipe plus 6 festive flavor variations.

    Recipe #483799

    4 Reviews |  By AlainaF

    From the Australian Heritage Cookbook, for ZWT8.

    Recipe #483752

    3 Reviews |  By AlainaF

    This recipe comes from The Australian Heritage Cookbook, and is perfect for an appetizer or over a salad. Submitted for ZWT8.

    Recipe #483737

    2 Reviews |  By AlainaF

    From The Southern Heritage Celebrations Cookbook.

    Recipe #464725

    2 Reviews |  By AlainaF

    A refreshing drinks for the tropics, from The Australian Heritage Cookbook. For ZWT8.

    Recipe #483743

    2 Reviews |  By AlainaF

    This version is from Casa Cocina, Las Vegas, Nevada.

    Recipe #484152

    2 Reviews |  By AlainaF

    A refreshing non-alcoholic citrus beverage from Laura Calder perfect for hot summer days. Using only lemon juice, water, and sugar, it's a French twist on the classic lemonade drink.--from foodnetwork for ZWT 8.

    Recipe #482562

    2 Reviews |  By AlainaF

    This recipe uses the flavorful kiwi fruit with a hint of lime juice and zest. When making the jam, use just-ripe kiwi fruit to allow for the fruit's natural pectin to be at its highest levels. This will reduce the cooking time of the jam and also help it to set naturally. The tangy jam is delicious with a little butter on toast and a cup of tea. If you're feeling adventurous, you could also use the jam as an accompaniment to a hard cheese with some cracker.

    Recipe #482161

    2 Reviews |  By AlainaF

    Deep fried in extra virgin olive oil, this fried egg is different from what you find in the U.S. With an unset yolk and crackly white edges, it is great with chorizo and potatoes for breakfast or any meal!

    Recipe #483607

    2 Reviews |  By AlainaF

    Kerikeri, from earliest days a fertile growing area, was where the first plough was used in New Zealand in 1820. It is interesting to note that the Maori gardeners in the Bay of Islands grew garlic as a trading crop before the Treaty was signed. --From keewee's corner.

    Recipe #482159

    1 Reviews |  By AlainaF

    Great for a Halloween Bonfire supper! From The Southern Heritage Celebrations Cookbook.

    Recipe #464663

    1 Reviews |  By AlainaF

    Serve with a little butter and a hot cup of sweet tea.

    Recipe #482160

    1 Reviews |  By AlainaF

    ---from tastebook.com

    Recipe #482495

    1 Reviews |  By AlainaF

    Jane Milton's Recipe includes, milk, coconut milk, shredded dry coconut, white pepper and cilantro.

    Recipe #484151

    1 Reviews |  By AlainaF

    Very easy, and very tasty. So good you forget that there's no meat in it. Great smoky flavor. From the Papa Tofu cookbook.

    Recipe #465336

    1 Reviews |  By AlainaF

    "You can get an undressed vegan French fry po' boy in The Quarters, but its only good if you lug a big jar of Vegenaise with you. To make good with this sandwich, try to find the lightest and airiest sub rolls you can, French bread is much heavier than the traditional loaf we use in NOLA, but it'll work in a pinch." - From the Papa Tofu cookbook.

    Recipe #465338

    1 Reviews |  By AlainaF

    From the In Search of the Lost Taste cookbook.

    Recipe #464485

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