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    106 Recipes

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    Like Poptarts, fancied up for adults or sophisticated kids. From Saveur.

    Recipe #512489

    As healthy as a chocolate milkshake can be, basically. (Prep time does not include freezing the milk)

    Recipe #512486

    Almond Joy in liquid form, basically! (Prep time doesn't include freezing the coconut milk)

    Recipe #512485

    What could be a better beverage for this polar vortex-cursed winter than hot chocolate? This recipe fancies up traditional hot chocolate, and it's just awesome. From Saveur.

    Recipe #512461

    This recipe is from the Food Network site, and was apparently created on Chopped. It's a weird recipe that I'd love to make soon. "Our chopped challenge this week was chicken fingers. We were pleasantly surprised that, in the food processor, they got transformed into light, airy dumplings that just needed a quick poach in the stew. Adjust the spice level in this dish to your liking by choosing mild, medium or spicy salsa."

    Recipe #512460

    It has been so freezing lately, so I've been cooking a lot of stews, curries and chilis. I came up with this one to use up some ingredients. I thought it was tasty, warming and a meal in itself.

    Recipe #512458

    Posted mostly for safe-keeping, in case I ever forget it. I don't bake a lot, so I don't usually have yeast laying around. Regardless, at least half of the time that I've baked with yeast, my dough never rose. It's just a pain. Finding a decent substitute was surprisingly difficult, but this one works well enough. This substitute is equivalent to one teaspoon of yeast.

    Recipe #512457

    A hearty, warming soup that's definitely a full meal by itself. This was posted on, a blog that usually doesn't feature recipes... but I guess this one was so good, it had to be shared. I thought it was tasty before I added the extra black beans at the end, but I loved the texture the pureed beans gave to the soup. It's good either way, it seems. I topped my soup with homemade guacamole and pico de gallo, but other toppings like sour cream, queso fresco or toasted pumpkin seeds would be nice too.

    Recipe #512456

    Easy meatless enchiladas. You can skip the first step and use a store-bought enchilada sauce to save time, but I always make my own as I've never found a jarred brand that I've liked. These are great topped with freshly made guacamole and served with cilantro-lime rice.

    Recipe #511066

    A fun twist on traditional stuffing. While there are a lot of serrano peppers in this, the sweetness of the cornbread and mellowness of the queso fresco balance everything out so it's not too spicy. Don't use a cornbread that's too sweet though- a traditional southern cornbread with a mild sweetness works best. If you have some, grease the baking pan with bacon fat instead of butter.

    Recipe #510324

    I saw this on Rick Bayless' show, and immediately made it the next day. Absolutely delicious. The mole takes a long time to prepare, but the ingredients are not hard to find and the recipe is not difficult to follow. It also makes about a gallon of sauce, so you'll still have leftover mole after eating all the enchiladas. Rick Bayless recommends freezing it, and then defrosting whenever you like. Very convenient when you don't have time to cook: just go to the store and buy a rotisserie chicken and some tortillas, then defrost the sauce and you'll have enchiladas in just a few minutes! I also have used the mole sauce to make wet burritos- yum.

    Recipe #509033

    I came up with this to use up some ingredients I had on hand. It's sort of like a dahl, but with chicken and a few other untraditional ingredients. Serve over rice, or just eat with naan or a piece of crusty bread.

    Recipe #509029

    A tasty vegetarian lasagna. Tofu is used instead of ricotta cheese here, but you can easily use ricotta instead.

    Recipe #505365

    A western version of the Mac & Cheeseburger pasta that I posted earlier. This tastes like a Western Whopper from Burger King!

    Recipe #505364

    I came up with this recipe after craving both cheeseburgers and mac & cheese. This really tastes like McDonald's cheeseburgers! Don't leave out the garnishes, ketchup or mustard though- the ingredients sounds weird, but taste great together.

    Recipe #504402

    I was watching Chopped, and I saw the chefs breading pork chops with crushed cheese curls... and knew I had to try it myself. I do not eat pork though, so my version uses chicken breasts. I was also reminded of a favorite childhood snack of mine - flaming hot Cheetos topped with nacho cheese - so I serve the chicken alongside sriracha-flavored spaetzle. This is a fun dish to make, and I'm sure kids would enjoy helping as well. Be sure to use the crunch variety of cheese-flavored Cheetos- won't let me be more specific in the ingredient list.

    Recipe #502282

    This recipe was emailed to me, but I don't know where it's from originally. I've had the recipe stuck on my fridge for a while and have made it often, so I'm going to post it here for quick reference instead.

    Recipe #502280

    A Latin American twist on the classic Mediterranean snack. I never buy store-bought hummus anymore, as this homemade version I makes tastes so much better! The amount of servings really depends on what you'll be using this for- I use it as a dip with crackers, a spread on pita sandwiches, and I even stuff it into chicken breasts. The hummus also seems to keep for as long as week in the fridge.

    Recipe #502279

    This recipe is from the, an awesome blog with tons of unique vegetarian recipes. The only difference I've made was adding corn, which makes this a more healthy vegetarian meal with complete amino acids.

    Recipe #501656

    A one-pot wonder inspired by a recipe from Chilean chef Maria Eugenia Terragno. I make this with homemade lean turkey chorizo to cut down on calories.

    Recipe #501655

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