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    200 Recipes

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    From Around My French Table, got in a recipe exchange. A great fall entree and an impressive addition to a Thanksgiving table!

    Recipe #468473

    This was my friend's favorite dessert growing up. Zabaglione is an Italian dessert custard served hot. This dish is not so much about the ingredients bu the preparation.

    Recipe #468183

    Got this is a recipe exchange from my cousin! This is sort of like a deconstructed white veggie lasagna.

    Recipe #468048

    Adopted from Martha Rose Shulman.I got this in a recipe exchange and it was advertised as a stew but when I made it the texture made it almost like a very easy, healthy and substantive risotto! This has a surprising creamy taste without much fat. A great, hearty yet flavorful fall meal. Swiss chard will work as a great substitute for the kale, just make sure to only use the leaves, not the stalks.

    Recipe #467964

    This is a recipe I made up! Subtle sweet potato taste with beautiful colors!

    Recipe #465223

    Passed along to me by a family friend. This is equally good but very different with goat cheese or cheddar cheese.

    Recipe #465165

    An out of this world appetizer. The flavors together are fantastic. A sure fire way to impress!

    Recipe #464443


    Recipe #464115

    Delicious with tomatoes fresh from the garden.

    Recipe #463976

    From What's Cookin, Chicago? Feel free to substitute basil for spinach - I did, then added some wilted spinach into the pasta later. Delicious!

    Recipe #463643

    From my roommate's mom - a household favorite!

    Recipe #462881

    Recipe #462195

    From Tasty Kitchen

    Recipe #461848

    From, originally adapted from David Schuttenberg. This is just a basic vegetarian filling for tacos and I strongly encourage you to add on all of your favorite toppings (hot sauce, avocado, crema, salsa, etc)

    Recipe #461794

    Something my mom made me everyday when I was sick :) A healthy alternative to many other milkshake treats. Make sure you use frozen fruit so the consistency and temperature comes out right. You can use more or less POG as needed.

    Recipe #460892

    Great as an even healthier alternative to hummus and pita! Fun and colorful to serve as springtime parties.

    Recipe #460555

    This recipe is one of my own but was inspired by those that I ate in Greece. The masa harina makes for a more crisp, delicate batter than all-purpose flour or cornmeal. To prepare squash blossoms: cut off the green stems and strip away the stringy inner sepals, leaving the base and stamen intact. While the recipe calls for a gruyere-cheddar blend (available at Trader Joe's), you could substitute 1/2 white cheddar, 1/2 gruyere.

    Recipe #460484

    From Smitten Kitchen - she says: "The only note I’d make about the flavor is that, though I enjoyed the subtle meatiness of the dish, I can see why others might want a little acid to brighten it up; if you find this to be the case, I think a tablespoon or so of lemon juice or a splash of balsamic added at the end might do the trick"

    Recipe #460295

    From Smitten Kitchen - one of my absolutely favorite food blogs!

    Recipe #460055

    Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant.

    Recipe #460021

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