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    15 Recipes

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

    A friend of mine from the Netherlands showed me this very simple recipe for a dish that is popular in her country. The key component, as I understand it, is the potatoes; everything else, you can mix and match with whatever you've got around and whatever sounds good to you. Hubby and I are currently doing the potatoes, bacon and kale with a can of low-sodium beans and about a cup of shredded cheese stirred in after everything's mashed up. For the purposes of posting the recipe, though, I present it to you more or less as it was presented to me originally. This dish is also delicious reheated, so it's good to make for dinner and then have leftovers for lunch the next day.

    Recipe #223608

    This came from Karen Logan's "Clean House, Clean Planet". I mixed up a batch to try it one day and haven't used commercial all-purpose cleaners since. Good essential oil combos are tea tree and peppermint, orange and cinnamon, and lavender and lemon. Keep out of reach of small children as the borax is somewhat toxic.

    Recipe #187681

    An easy, refreshing drink for any time. As written, the recipe is very sweet. I prefer my tea less sweet, so I usually decrease the amount of honey used. Cook time does not include cooling time.

    Recipe #187389

    A great, healthy, fruity treat without the calories, fat, and potential dietary complications of yogurt or ice cream. Measurements are approximate.

    Recipe #187359

    This is originally a Betty Crocker recipe, from one of those little booklets you can get at the supermarket checkout. It's a refreshing twist on the old potato salad. Cook time does not include chill time.

    Recipe #187357

    I got this recipe from my mother. When I was in grade school, we used to make these every Christmas as gifts for my teachers--they're a great project for kids to help with. Pink with strawberry flavoring is traditional, but you can experiment with other flavors and colors too. Yield is estimated.

    Recipe #187230

    These came from a Pillsbury healthy baking cookbook. They make a small batch, so double if you're serving them to more than a couple of people. Also, the dough can get a little dry near the end sometimes. Adding a little bit of milk or chocolate liqueur will help loosen it up nicely.

    Recipe #187227

    This one comes from Food Network's Jamie Oliver. A rich, decadent dessert without too much fuss. Time is a rough estimate as it's been a while since we made this.

    Recipe #187225

    This is a classic, simple recipe for a good hot winter drink. Cabernet Sauvignon, Shiraz/Syrah, or a blend of the two are suggested.

    Recipe #187142

    Yet another sangria recipe. I got this one from About.com and have been serving it to delighted guests ever since. A cabernet, shiraz/syrah, or blend of the two works very well for the red wine. The recipe can also be made with white wine for a slightly different taste. Cook time does not include overnight refrigeration.

    Recipe #187141

    This is one of my very few successful attempts at throwing things together on a whim. Cooking time is a rough estimate based on memory.

    Recipe #187138

    My husband got stuck with the job of preparing the turkey one Thanksgiving. This recipe was given to him by our boss. The turkey came out juicy and tender, and everyone loved it. We used thyme and sage for the herbs, but use any herb you like. Cooking time will vary according to the weight of your bird.

    Recipe #187137

    The "apple cider" here is not the spiced stuff you find in the grocery store in fall. It's unspiced, filtered apple juice produced by companies such as Martinelli's. If you can't find it, premium apple juice is a closer substitution than spiced apple cider. Be sure to let this "ripen" for a few hours in the freezer (included in prep time); otherwise it will taste like frozen sugar water.

    Recipe #187136

    This is something I whipped up trying to make up my own pasta sauce one night. Much to my surprise, it seems to have turned out reasonably well. Times are estimated and do not include pasta cooking time.

    Recipe #187134

    This is a recipe I've adapted from the American Dry Bean Board. The original includes meat. I was able to cut it out in the interest of saving time, money, sodium, etc., and this is still a big hit around our house. The basic recipe works wonderfully when served over any kind of noodles (we particularly like soba or udon) as well as over white or brown rice. For added color and slightly different flavor, try using yellow or red bell peppers instead of green. A very versatile and adaptable recipe!

    Recipe #187135


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