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    59 Recipes

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    From nourished kitchen blog on foodbuzz.com The sugar plum recipe below calls for soaking walnuts overnight in slightly salty warm water – a traditional process that not only improves flavor by releasing some of the nuts’ bitter tannins into the water, but also improves digestion of these foods by neutralizing enzyme inhibitors naturally present in nuts and seeds; moreover, the simple process also helps to facilitate the degradation of food phytate – a naturally occurring antinutrient which binds minerals in the digestive tract preventing your body from reaping the full complement of minerals offered by nuts, seeds, grains and legumes.

    Recipe #470013

    1 Reviews |  By Veghead

    From BHG.com website

    Recipe #400361

    from The Complete Baking Cookbook by George Geary as posted on the GlobalGourmet.com website.

    Recipe #333927

    3 Reviews |  By Veghead

    From the Yahoo Food website. Studded with chocolate, nuts and dried fruit, these festive drop cookies are sure to be a hit at the holidays. Variations: Prepare as directed, replacing 6 of the white chocolate squares with 6 squares semi-sweet baking chocolate. Or, substitute chopped walnuts or slivered almonds for the pecans; or chopped dried apricots or mixed dried fruit bits for the dried cranberries.

    Recipe #333909

    This is a delicious fudge to make for gifts or to have on hand for holiday visitors. Feel free to use hazelnut syrup, such as Torani or Da Vinci, in place of the liqueur.

    Recipe #333906

    From the BHG website.

    Recipe #333893

    1 Reviews |  By Veghead

    From the Cooking.com website as republished from "Pasta - Cooking with style".

    Recipe #332619

    1 Reviews |  By Veghead

    From Cooking.com website, republished from "Chicken - Cooking with Style".

    Recipe #332611

    From the Cooking.com website, republished from "Burt Wolf's Table" cook book.

    Recipe #332532

    These are super easy and look beautiful on holiday cookie trays.

    Recipe #326717

    1 Reviews |  By Veghead

    From Cooking Light Magazine. You can also cook the potatoes in the microwave by piercing them with a fork and arranging them on paper towels. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.

    Recipe #326266

    1 Reviews |  By Veghead

    Source: © EatingWell Magazine Classic cassoulet recipes can take days to make and of course contain rashers of duck, smoked meats and the like. This version keeps it simple and not quite so rich with one skillet, healthier ingredients like low-fat kielbasa, and just 45 minutes to prepare. Make Ahead Tip: Cover and refrigerate for up to 3 days.

    Recipe #326262

    Perfect for pot lucks.

    Recipe #326186

    Make it a meal with deli-style coleslaw, tomato slices, and grilled onions.

    Recipe #326184

    Baked ham with sweet stout glaze.

    Recipe #326142

    1 Reviews |  By Veghead

    From Food & Wine Magazine Tip: Mushrooms are like sponges in that they absorb water. To clean, brush them with a damp paper towel or a mushroom brush. The bristles remove the dirt without damaging delicate mushrooms.

    Recipe #326067

    From THE HERBFARM COOKBOOK by Jerry Traunfeld. Copyright ©2000 Buttery, slightly sweet pumpkin is the perfect mate for the briny flavor of oysters, scallops, or other crustaceans. This soup is made with shrimp, whose shells are turned into an aromatic stock that serves as the soup's liquid. Classic shellfish bisques are thickened with rice, but here pumpkin provides body for the soup. Sage's earthy flavor complements both pumpkin and shrimp and steers the focus of flavor from sweet to savory. This is a satisfying soup to prepare throughout the fall. If you serve it as a first course for Thanksgiving dinner, you might start a tradition in your family.

    Recipe #325957

    Source: © Cooking Light Magazine Borrowing from the classic dessert crème brûlée, this dish has a hard candy topping, a crisp contrast to the creamy sweet potatoes.

    Recipe #325809

    Made with an aromatic pumpkin filling, and served with a simple hazlenut cream sauce. You can make this ravioli with winter squash also.

    Recipe #325806

    2 Reviews |  By Veghead

    From Semi-Homemade Cooking 2 by Sandra Lee. This discriminating dish is like a perfect party guest: Keep it circulating and the crowd stays happy. Ground nutmeg brings out the pumpkin's sweetness, an aromatic contrast with pungent onion and rich ricotta and Parmesan cheeses. The bright orange filling is a surprise sure to make these stylish sweeties a conversation piece, whether they're mingling at a dinner party or on the family dinner table.

    Recipe #325800

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