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    120 Recipes

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    A cool, crunchy salad to be served with a West African stew. From the Moosewood Collective.

    Recipe #134233

    I have not tried this cake yet. It is supposed to be moist and rich, but not overly sweet. I'm posting this for the Zaar World Tour. It's from a Moosewood cookbook.

    Recipe #134667

    Posted for Zaar World Tour 2005. Recipe source is a Moosewood cookbook.

    Recipe #135310

    This is an almond cake that is almost a custard with a poached appple in the center of each piece.

    Recipe #134767

    This is the best apple pie. I usually freeze the filling during apple season and the use all year-round.

    Recipe #145672

    This recipes comes from Hershey's. Everything I like all in one! Makes me happy.

    Recipe #154371

    When I was in high school, I cleaned Betty's house to earn extra money. Betty made these awesome cookies that are still my favorite all these years later. The original recipe called for a brand of shortening called Fluffo. I don't think that brand is made any more, but using the butter-flavored Crisco provides a good substitute.

    Recipe #138638

    Savory, cheese-filled pastries. (Thanks to Moosewood)

    Recipe #134242

    Most of my family does not like spicy food. So, if you are looking for a spicy meatball, this is not the recipe for you. It is a basic meatball and quite easy to make. To keep my meatballs of uniform size, and not too large, I use a 'medium' cookie scoop. The medium scoop is just over a Tablespoon. So, the end result is a small-medium size meatball...not those gigantic meatballs that some people like.

    Recipe #223902

    Ful can be served as an appetizer or saide dish; or for a simple lunch with the hard-boiled egg and tossed salad. (Moosewood recipe)

    Recipe #134236

    A recipe from Sundays at Moosewood, posted for Zaar World Tour 2005.

    Recipe #134841

    A quick, healthy, easy snack or dessert. Either fresh or frozen blueberries will work in this recipe.

    Recipe #317862

    Posted for Zaar World Tour. This pie is a bit tangy...especially if your blueberries are not too sweet! You may want to consider adding a little more sugar to the filling if you like a sweeter pie.

    Recipe #134765

    An untried Moosewood recipe posted for the Zaar World Tour 2005.

    Recipe #134497

    I love mushrooms and was really drawn to this recipe. I haven't tried it yet. It comes from the cookbook Moosewood Restaurant Cooks at Home, and I am posting it for the Zaar World Tour.

    Recipe #135392

    Make sure to prepare in a pot with a large diameter to allow dumplings to rise to the top. This recipe is posted for Zaar World Tour 2005. I haven't tried it but it is from Sundays at Moosewood.

    Recipe #134492

    Bulghur is rich in B vitamins and iron. Serve this with Imam Bayildi. This recipe is posted for Zaar World Tour 2005. I've not tried it yet. I found it in a Moosewood cookbook.

    Recipe #134263

    My entire family loves pierogis....a rare thing indeed! This is a recipe I found in our local newspaper. Sometimes I lower the fat by replacing the sour cream with yogurt. Prep time includes cooking the pierogies, since that is active. The passive time is to potatoes cooking and the dough resting. If you've never made pierogis, this could take you quite some time. When I first started making them, I would double or triple the batch and spend on taking most of the day making them and freezing for later. Now, I can make a single batch in about an hour. A few tips for newbies....put some extra flour in my dough. Add a little milk to the potato filling to make it a little softer; roll out the dough a little thicker so you have more to work with when you stretch and fold; don't overfill the pierogis.

    Recipe #289508

    I am planning to make this for Thanksgiving. Sounds like a nice squash option. The recipe came from Wegmans. Update: Hi all.. This is my recipe....and it is yucky!! If I could rate my own recipe, I wouuld give it a 1*...yep, it's that bad!! Perhaps it could be salvaged with far less onions, and maybe using a nice sweet onion rather than red onions.

    Recipe #193968

    Enjoy the flavors of the Caribbean in this Plantain-Coconut Streusel Cake with Butter Rum Glaze. This recipe was created for RSC#8, and I know you will enjoy it! To lower the fat content, you can substitute non-fat plain yogurt for the sour cream. Another popular substitution is bananas for the plantains, but if you do that you will definitely have a sweeter cake with a stronger banana flavor.

    Recipe #161364

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