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    You are in: Home / Mandy at Food.com's Public Recipes
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    8 Recipes

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

    You'll never opt for bread again! These are fun, filling and delicious. Inspired by recipes from JoyTheBaker.com and Rachael Ray.

    Recipe #517189

    Inspired by a Woman's Day recipe, these shrimp rolls are perfect summer food. Easy, fresh and impressive. I like to buy fresh shrimp and prep it myself (peel, de-vein, cook in boiling water for 2 mins), but you can make these even easier (and no-cook) by using pre-cooked shrimp. Hot dog buns will do, but brioche buns take 'em to the next level.

    Recipe #516883

    A great Italian take on shakshuka courtesy of Bon Appetit, Nov 2013. Recipe by chef Michael Anthony of NYC's Gramercy Tavern. Measure and prep everything in advance and this will come together quickly. It's perfect for a weekend brunch!

    Recipe #514034

    A super easy stand-in for traditional key lime pie. Slightly altered from the version posted on Serious Eats (http://www.seriouseats.com/recipes/2011/07/10-minute-lime-cracker-pie-recipe.html). Squeezing the limes can be a chore, but you can always skip it by buying fresh lime juice.

    Recipe #513963

    A riff off the pumpkin-nutella cat donuts featured on http://iamafoodblog.com

    Recipe #508139

    Why have plain old nachos when you can make them with waffle cut fries and buffalo chicken instead?! Inspired by a post at howsweeteats.com.

    Recipe #498991

    A super-simple way to get a hearty breakfast on the table without any work! This recipe was inspired by an overnight maple and brown sugar oatmeal on MelsKitchenCafe.com (http://www.melskitchencafe.com). Make sure to use steel-cut oats, otherwise you'll end up with a pot of gummy paste.

    Recipe #497230

    This recipe is a re-creation of the amazing and decadent Slutty Brownies from the blog What’s Gaby Cooking (http://whatsgabycooking.com), which were inspired by The Londoner blog (http://www.thelondoner.me). But what makes them different--ahem--"sluttier”? I’ve amped up the recipe with a secret layer of caramel plus salted caramel on top. How’s that for filthy!

    Recipe #491951


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