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    45 Recipes

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    This recipe comes from Paula Deen's Kitchen Classics book.

    Recipe #496672

    This is very close to my mom's vegetable soup recipe.

    Recipe #496348

    A very simple recipe from my Pillsbury Cookbook. I always double it, but the proportions below are as written in the cookbook. Also, I never pre cook my broccoli.

    Recipe #449371

    I found this in my Fanny Farmer Cookbook. The recipe below is the way I make it. The original recipe called for 1 large tomato, seeded and chopped, instead of the canned tomatoes. It also calls for 1 tsp. salt, or to taste. 1 c. eggplant is an optional ingredient, and you may substitute the zucchini with 1 c. sliced green beans. The recipe also called for vegetable oil, but I use canola or olive oil because they have less saturated fat. Last, it calls for 8 sprigs parsely.

    Recipe #415950

    I found this in the November 2007 edition of Cooking Light. These were wonderful. The dough was perfect. It did not crumble at all. To save calories, I did not dip the biscotti in the chocolate, but I am sure the chocolate would only make them more delicious.

    Recipe #415197

    This is delicious and healthy too! The only changes I made were to substitute the fresh basil with 1 T. dried sweet basil and to omit the salt.

    Recipe #412314

    I found this recipe in Dining in Faith Lutheran Church, Kent, Ohio. It was contributed by Rosine Johnson. The recipe below is as written in the cookbook. I like to use olive oil to sautee the onion, and I do not add the salt. Also, I like to top the salad with crumbled blue cheese and balsamic vinegar dressing. As far as the type of steak to use, if you normally enjoy a particular cut, then feel free to use it in this recipe.

    Recipe #408573

    This is a tasty, weekday meal. I think you could easily omit the salt since the soup provides plenty of sodium.

    Recipe #408354

    My mom has made this for years. She does not know where she found the recipe.

    Recipe #407088

    I found this in my Pillsbury cookbook. It was originally Turkey Enchilada Bake, but I prefer it with chicken. It is flavorful, but not particularily spicy. If you want to save time, cook and cube or shred your chicken in advance. Also, the original recipe calls for regular sour cream rather than lite.

    Recipe #396704

    Good applesauce is not hard nor does it require a lot of ingredients. I found this recipe in my old Betty Crocker cookbook. Strangely, I could not find this recipe anywhere on 'Zaar in the same proportions. This recipe is perfect everytime.

    Recipe #395732

    This recipe came from my Pillsbury Cookbook. This has been my favorite way to eat chili since 1995. The recipe listed here includes my modifications. When in season, I have substituted the green chilis with a habenero and another time with a habenero plus 2 tabasco peppers. Both of these, especially the latter, made it a HOT chili.

    Recipe #395080

    I found this recipe in a book called, "You and Your Baby, Healthy Eating During Pregnancy." This is my favorite way to make tuna fish sandwiches.

    Recipe #394801

    I found this in the October 2007 edition of Cooking Light. The description says, "Rich salmon, coated in almond meal, acquires a toasted flavor reminiscent of browned butter. Serve with broccoli rabe, orzo pasta, and pinot noir." It is true about the browned butter taste.

    Recipe #393439

    This blend of ingredients will give your recipes a more robust flavor than store bought. I found it in a cookbook called, "Meatless Meals," by Barbara Echols

    Recipe #391627

    I found this in my Pillsbury cookbook which is falling apart. The recipe calls for 1/2 c. sugar, but I think it is good with 1/3 c. sugar. Also see the vanilla variation that I posted.

    Recipe #390567

    I found this in my Pillsbury cookbook which is falling apart. Also see the chocolate variation that I posted.

    Recipe #390566

    This is a very fast and tasty dish. It is great just as written, although I also like to add a little Thai Chili Sauce to it for zing! Also, I use a mix of stir fry vegetables, but the original recipe calls for frozen bell peppers. If you wanted to cut the peppers, this would probably be good with fresh peppers. This recipe is doubled from the original.

    Recipe #390561

    I found this recipe in a book called, "Healthy Heart, Lifestyle Guide and Cookbook," on behalf of the Cleveland Clinic. I used my own beef broth from http://www.recipezaar.com/Shredded-Beef-for-French-Dips-Crock-Pot-155355 which probably made it less healthy, but my husband and I both liked it.

    Recipe #388280

    I think this is one of the best cannoli that I have ever had! The original recipe calls for fat-free ricotta, but I used part skim. Also, the original recipe calls for 2 1/2 cups semisweet chocolate chips in the filling and 1/2 cups for melting. Instead, I used 2/3 cups mini semisweet chocolate chips in the filling, and I did not really think it was necessary to drizzle the chocolate on topr. Last, I think it is a good idea to chill the filling for at least an hour to let the flavors marry.

    Recipe #387055

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