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    87 Recipes

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    I recently acquired a bottle of pear brandy and wasn't too sure what to do with it (besides drink it, obviously). I found this recipe on-line and plan to make it soon. I HAVE NOT TRIED THIS YET so I can't guarantee that it's good. I'll repost when I've tried it.

    Recipe #240180

    These are the best tuna patties I've ever made (so far). From "Take a Tin of Tuna" by Joie Warner. Cooking time = chilling time.

    Recipe #224679

    Adapted from "Take a Tin of Tuna" by Joie Warner.

    Recipe #224675

    From Vegetarian Times. Maybe the thought of vegan mushroom stroganoff (especially one made with tofu) is unappealing to some :), but I was stunned by how tasty this was. Don't be scared off by the long list of instructions; this is actually quite easy to make. Note: cooking time doesn't include mushroom soaking time.

    Recipe #205503

    This recipe is from Monty's Blue Plate Diner in Madison, WI.

    Recipe #205495

    This is super speedy and very flavorful. I've had it for a long time; I don't remember where I got it from anymore.

    Recipe #198820

    Delicious and low-fat. There are other Burgundy pear recipes on Zaar, but this one is a little different.

    Recipe #198806

    This is a very moist, very sweet cake. I like it a lot with coffee. UPDATE: I have corrected the recipe, and the batter now contains 1 cup of sugar. Thanks to Cookgirl for catching my mistake, and my apologies to anyone who might have been inconvenienced. :o

    Recipe #198504

    This is a mild-flavored, creamy casserole. I don't really like sunflower seeds, so I used pine nuts instead...they were good in this. I bet other chopped nuts would also work well.

    Recipe #187759

    This is a quick and easy egg salad recipe...and it's just a little different than the usual. I hope you like it!

    Recipe #187206

    From Moosewood. I think this is a really tasty soup, well worth hunting down the dried galanga. If you can find fresh lemon grass (lucky you!), feel free to substitute it for the dried. This would probably be good with some broccoli added, too.

    Recipe #186058

    And the secret ingredient is...tofu! This is a nice recipe for those trying to get more soy into their diets. I think the parmesan does a nice job of disguising the tofu.

    Recipe #185545

    This is a speedy, healthy (no added fat!)side dish. If you've never had couscous before, you should give it a try...it cooks really fast, and it has a nice, fluffy texture.

    Recipe #185544

    From a very old Vegetarian Times magazine. I don't know how "southwestern" sun-dried tomatoes really are...regardless, this is a good, easy sauce for pasta.

    Recipe #185205

    From Vegetarian Times magazine. This is a nice, simple dessert that does not require you to use the oven at all. Perfect for summer!

    Recipe #185154

    I love marmalade and I love whiskey...so why not? I think the slight bitterness of the marmalade is really nice with vanilla ice cream. I hope you like it!

    Recipe #184428

    This is my favorite way to eat greens. You don't cook them for too long, so they retain most of their nutrients, too.

    Recipe #184425

    For some reason, this soup makes me feel better when I have a cold (not that it tastes medicinal, of course). From Moosewood.

    Recipe #184423

    This is adapted from a Moosewood recipe. I think that freezing, thawing, and pressing the liquid out of the tofu really improves the texture and makes it better able to absorb the sauce. I guess it's not strictly necessary to do it, though. :) Enjoy!

    Recipe #184409

    From Moosewood. I would call this more of a casserole than a frittata, but I will honor the wishes of the original recipe writer. :) This is a nice addition to a brunch menu.

    Recipe #184390

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