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    7 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I have a friend who's son is so allergic to dairy products, you can't even kiss his chubby little cheek after drinking coffee with cream, else he breaks out in the worst contact hives. After lots of research, and a little kitchen experimentation, I made a really, really good substitute for Ricotta Cheese. So far I've used it in lasagna, stuffed shells, and canolli. Yum! I hope you enjoy it...

    Recipe #447217

    Great for parties and tailgating. I do variations on the "stuffed french bread" concept (Philly Cheese Steak, Italian Sub, Chicken Paprikash, Ham and Swiss Strata..) because the variations are endless. Sometimes I'll add an egg to the filling as an added binder, but I don't think it's necessary (depends on your filling, if it needs a binder). I just made this combo this past weekend for a party.

    Recipe #396759

    There are so many soup recipes with sorrel, which grows like a weed in my garden, that I wanted to have something different. I think this is pretty good, it can be canned, and it can make a nice gift basket item. Found this on twosmallfarms.blogspot.com

    Recipe #366643

    Pressed for time? With a pressure cooker, you can have this soup in a half hour. Ingredient quantities vary in my house, but this recipe is flexible to use up leftover veggies in the fridge. Great to service with pasta as a vegetarian sauce, or with egg noodles as a soup. If you reduce the water during the cooking, you get a thicker, stew like recipe.

    Recipe #342171

    For those who taste buds are beet challenged, this is a nutty, refreshing take on beets. Shared with me by a friend (thanks, Chuff!)

    Recipe #327380

    I'm addicted to my catalytic scent lamp, and have several brands of lamps, including the famous berger brand lampe. The fuel is expensive to buy, and I deceided to make my own. I use this instead of store bought fuel, but I'll admit it doesn't burn as cleanly.

    Recipe #180353

    I was introduced to these in college through a Russian friend, and wanted to make these for myself. This recipe was adapted from a pie recipe normally called "Kapustnik" in Russian cookbooks.

    Recipe #180315


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