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    241 Recipes

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    Recipe #459139

    From Everyday with Rachel Rae

    Recipe #459138

    From Everyday with Rachel Rae

    Recipe #459137

    I prefer to use yogurt in my hummus - but you can change to feta cheese - or a combination of feta and yogurt.

    Recipe #457455

    Submitted by Phillippa Eichler for A Trip Around The World.

    Recipe #456659

    Submitted by Henny Adriansyah for A Trip Around The World. You may have to go to an Asian grocery store to get some of the ingredients - but the recipe is well worth the trouble!

    Recipe #456658

    Submitted by Hafni Yunianto The vegetables in the recipe are the most commonly used. But you can use whatever veggies you prefer: lettuce, spinach, cauliflower - anything really.

    Recipe #456657

    Submitted by Krissie Langdon for A Trip Around The World

    Recipe #456427

    Submitted by Erika Yepes for A Trip Around the World

    Recipe #456426

    Fabulously delicious! Adapted from an Emeril recipe and submitted by Nancy Brokaw for An Afternoon In New Orleans.

    Recipe #456425

    Submitted by Sharon Babbin for An Afternoon In New Orleans

    Recipe #456424

    Submitted by Sharon Babbin for An Afternoon in New Orleans.

    Recipe #456423

    Sinfully delicious! Submitted by Lori Scott for An Afternoon In New Orleans.

    Recipe #456420

    Submitted by Cris Fleck for An Afternoon In New Orleans

    Recipe #456417

    Submitted by Julie Bowling for An Afternoon in New Orleans.

    Recipe #456380

    Submitted by Judy Anderson for An Afternoon In New Orleans.

    Recipe #456378

    Adapted from a recipe at Justbento.com I make mini-muffins, which yields about 40

    Recipe #454934

    My grandmother used to make a wonderful gumbo - but over the years the recipe has been lost. After a lot of emails to family members, and research on-line and in cookbooks, I came up with this version. My grandmother always started with a whole chicken and made the stock herself. If you are pressed for time, you can use prepared chicken broth - but I promise you - it won't be as good. Gumbo tastes best if it is made at least one day in advance and then chilled. This allows the flavors to meld. This is a fiddly recipe, and it takes a lot of time. But the results are more than worth the trouble, I promise.

    Recipe #453971

    Adapted from a recipe called "Bron's Minestrone" found on StephBerg.com I listed the vegetables that I usually use, but really any are fine - just clear out the fridge using approximately 500 grams of vegetables (not including the onion and garlic)

    Recipe #453853

    This is a delicious snack or tea cake.

    Recipe #452855

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