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    200 Recipes

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    This is a spanish dish of potatoes with a spicy tomato sauce. It was always one of my favorite tapas at Spanish restaurants! You can either eat it as an appetizer and serve it with cocktail sticks to spear or as a side. Make sure to leave time to prepare the sauce ahead.

    Recipe #484634

    From Chef Chloe. Vegan, but no one would know it!

    Recipe #484477

    A lovely springy bright green fresh salad. Perfect topped with lemon pepper grilled chicken too.

    Recipe #484255

    I made this up, inspired by a recipe from Food and Wine. While this looks like a lot of vinegar, don't worry! By boiling it, the acidity goes away and a thick, semi-sweet/savory syrup is left.

    Recipe #481847

    This originally came as a topping for a cake recipe that I also posted Recipe #468874. But ever since making that cake for the first time, I've been obsessed with this whipped cream and use it on anything and everything - pies, shortcakes, puddings, pancakes - you name it.

    Recipe #481319

    Recipe #481318

    From a recipe exchange, inspired by an amazing restaurant in the Bay. The original calls for sausage but I actually think the flavors are even more amazing without.

    Recipe #481315

    This is a very versatile recipe from Perry's Plate. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken if your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn. If you don't like spicy, make sure to use mild salsa since there is a lot of it.

    Recipe #481314

    I've recently become addicted to Korean BBQ and this is my favorite side dish! The noodles called for are made with sweet potato (although don't really taste like it) and are very healthy yet delicious! This can be made with or without meat. It's delicious both ways! A video can be found here: http://www.maangchi.com/recipe/japchae

    Recipe #481143

    From Didi Emmons' Vegetarian Planet. This pie features a custardy homemade filling that is surprisingly easy to make. Definitely worth the effort over store bought pudding. The chocolate adds a special kick. Plan ahead, this needs to cool for a few hours!

    Recipe #481117

    From an adorable bed and breakfast in playa del rey, california. I tasted this for breakfast and just had to have the recipe! A really special pound cake. This would be perfect for strawberry shortcake too.

    Recipe #480948

    This pudding is one of the best I've ever had. It is extremely rich and decadent. On top of that, it's pretty low in fat (much healthier than what you'd buy at the store) and pretty simple to make. It comes from Didi Emmons who says: "The consistency is creamy and smooth, like that of Jell-O chocolate pudding I loved as a child, but the flavor is far superior."

    Recipe #480945

    From Mark Bittman, he recommends the pork chops but I've made it with chicken and tofu. Use whatever works for you!

    Recipe #480889

    An authentic Chinese dish, that happens to be one of my very favorites. I searched a long time for one that tasted restaurant quality and was easy to make! You can subsitute long beans cut into 3 inch segments for the green beans to make it even more authentic.

    Recipe #479141

    Make sure you don't fill the rolls too much or they will burst during cooking. Makes 48 small egg rolls or 24 big ones.

    Recipe #478974

    My boyfriend grew up as an expat in Indonesia and passed along this recipe to me. The fried egg on top with a runny yolk really makes it special. This recipe is very modifiable with what vegetables you want to put in, only the sauces, onions, garlic and chili are essential to the taste! For twice the amount, doubling all the portions works just fine! Enjoy!

    Recipe #478798

    Adapted From Pioneer Woman! for great photo instructions: http://thepioneerwoman.com/cooking/2012/02/vegetarian-lettuce-wraps/

    Recipe #478797

    Wow wow wow. Clearly, USC alums can cook ;) Loving this easy, simple and oh so delicious and gluttonous treat! This calls for a bundt pan but I've successfully cut the recipe in a third and used a loaf pan.

    Recipe #478520

    From Martha Stewart: "Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness. Even better, it can wait patiently in the refrigerator for up to a day." I have not tried this yet and usually don't post what I haven't tried but my friends all rave about this recipe. Feel free to substitute a medley of berries and fruits.

    Recipe #478050

    Pasta with an Asian twist. I know it sounds weird to use Italian pasta with an Asian sauce, but trust me it totally works. This is a great base to add all sorts of veggies and proteins too. I usually do it with snow peas, broccoli and tofu but feel free to experiment. If you are adding a lot you might want to increase the sauce a bit though.

    Recipe #476075

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