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    23 Recipes

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    A dairy/egg-free recipe I got from the organizer of the local breastfeeding support group.

    Recipe #272481

    Adapted from Company's Coming Kids' Healthy Cooking for allergic friends of my kids.

    Recipe #272478

    If you love garlic this one's for you. I love it on roasted red peppers with some french bread. This comes from The Complete Guide to Nutritional Health.

    Recipe #211698

    My mom found this recipe somewhere and sent it to me. It's absolutely delicious, and beautiful enough for company.

    Recipe #207290

    Yes, it's a long name for the easiest thin crust pizza dough ever. For a thicker crust let the dough rise for 45 minutes or more. This is extremely quick and the dough is really stretchy and easy to work with. Adapted from the Canadian Living Cookbook.

    Recipe #187519

    The combination of sweet pear, golden raisins, and crystallized ginger is absolutely amazing and not too sweet. I don't think I've ever tasted a greater combination. This is from the Victorian Epicure Recipe Book, Volume 4. "Use a sweet and juicy "eating" pear to make this dessert, such as red or yellow Bartlett, Comice, or Seckel. This is delicious served warm with a scoop of vanilla ice cream."

    Recipe #186682

    This are absolutely addictive! I think they originally came from Taste of Home. Cooking time does not include cooling time.

    Recipe #173316

    I love cheesecake bars - you satisfy that cheesecake craving without having to use 2 pounds of cream cheese... These are a favourite in my family, a must at every shower or baking exchange. Cook time includes chilling time.

    Recipe #172622

    I have yet to try this - looks like a great way to get sweet potatoes into a meal.

    Recipe #172620

    I saw this dish on Chef at Home with Michael Smith and tried it out when I had a pork leg roast on hand. The original recipe uses a lot of terms like "a few", "a couple", and lots of "or"s so I'm just putting down what I used. If you prefer, substitute some of the chicken broth with white wine. I served this over whole wheat spaetzle.

    Recipe #170024

    Very quick to make, especially if you pound the breasts to about 1/4 inch thickness. If you do this, it should only take 15-20 minutes to bake.

    Recipe #164415

    A family favourite from Betty Crocker's Quick & Easy Cookbook.

    Recipe #164414

    This recipe was originally for beef round steak, but I've only used boneless venison steaks with it. If you prefer, you can thicken the sauce with cornstarch. The steaks become melt-in-your-mouth tender if you cook it on low and this is absolutely fabulous over mashed potatoes! From Company's Coming Slow Cooker Recipes.

    Recipe #164413

    The chicken is so tender and breaks up really nicely -it reminds me of a good chicken stew. From Company's Coming Slow Cooker Recipes.

    Recipe #164411

    I love making this when I want a warm, spicy dessert. It bakes into a cake with sauce underneath. The best part is that there's only one bowl to wash afterwards! This is from the Victorian Epicure Recipe Book - Volume 1.

    Recipe #164410

    I often make this chili when I'm short on time. It uses mostly pantry ingredients so it's very convenient and fast. It can be simmered longer if you like, but I enjoy the fresher taste of the green peppers when it's served right away.

    Recipe #162432

    I usually shy away from making up recipes myself, but I threw caution to the wind when I had some sausages on hand and couldn't find a recipe I liked for them. The result was surprisingly good so I decided to post my experiment :)

    Recipe #162430

    This is the strangest combination of ingredients that all come together to taste like something completely different. A little bit creamy and a little bit cheesy with the great sweet pop of green peas. From Company's Coming - Garden Greens. Note: Prep time includes hard boiling eggs.

    Recipe #160298

    Every spring we get a bumper crop of asparagus and I make this as soon as I can. It's from the Company's Coming - Garden Greens book and it's absolutely fabulous and very different. The soft sweet potato, crisp asparagus, and crunchy pecans are a great combination of textures.

    Recipe #160296

    A good friend of mine gave me a big bag of quinoa to celebrate the birth of my second son (forget baby clothes and toys - this girl knows how important food is to me!) and I was worried that it was too healthy to taste good. Was I ever wrong! I found this recipe in The Complete Canadian Living Cookbook as a variation of rice pilaf. I have made a version with couscous and enjoyed it, but always wished it was whole grain. This version tastes almost exactly like the couscous, but with the added benefit of whole grain and a pile of protein. It is now a regular side dish in our household and you can complement the taste of whatever else you're eating by varying the spices. If you've never tried quinoa before, this is the recipe to experiment with. Enjoy!

    Recipe #158578

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