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    137 Recipes

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    This is very similar to my recipe #492715 with the addition of cocoa powder and chocolate chips. The peanut butter taste is very bold. The batter is easy to work with when shaping into cookies. NOTE: I use natural-style creamy peanut butter which usually has a film of oil on top of the jar. I always remove as much of the top layer of oil as possible (and the cookie dough for this recipe is pretty greasy anyway).

    Recipe #497669

    I concocted this on new year's eve and am posting it. Gotta join a gym this week!

    Recipe #492715

    Yummy recipe from my friend's mother. Posted for safekeeping. Recipe amounts are somewhat flexible. The cooking time shown is for hamburgers. I don't have a specific baking time for the meatloaf, because I usually make this as hamburgers. A flatter meatloaf needs less baking time than a taller one.

    Recipe #399558

    Found this on suite101.com and have not tried it yet; posted here for safekeeping. Prep time is my best guess.

    Recipe #494480

    Amounts are suggestions only. You can use lettuce or mixed greens instead of mache. Use pink or ruby grapefruit. As AmandaInOz suggested, I am revising this recipe to include a Dijon dressing. I like Trader Joe's Dijon mustard with white wine.

    Recipe #190547

    I prepare this several different ways depending on my mood and what's available. Sometimes I omit the cheese, sometimes I omit the shallot/red onion, and sometimes I omit the oil and/or pepper. It tastes great any way I try it!

    Recipe #188611

    I love Mark Bittman's recipes and can't wait to try this! Posted for safekeeping. I will probably try this with almond milk.

    Recipe #412649

    From the Los Angeles Times. I haven't tried these but am posting this for safekeeping. These are very rich and very sweet.

    Recipe #268270

    This is one of those recipes for which Mark doesn't give specific amounts. You just "intuit" it. I haven't tried this but am posting it here for safekeeping. Cooking and prep times are estimates (very wild guesses, actually).

    Recipe #412003

    I am posting a few cake recipes of food writers who are no longer with us and whose recipes may be hard to find. Bert Greene was a well-known food columnist in the 1980's. This was one of his famous recipes, an "almost flourless" cake. I haven't tried it but I hope someone does and enjoys it. Bert Greene insisted on using imported chocolate, such as Tobler's Milk Chocolate bars. Allow extra time for the cake to cool in the oven when baking and to stand after it has been chilled in the refrigerator.

    Recipe #188607

    Another recipe that I found online and haven't tried.

    Recipe #188604

    This is a family favorite, posted for safekeeping. I estimated the prep time and it does not include chilling time.

    Recipe #399424

    I adapted this from an old recipe for a lowfat cheesecake using sugar. Prep time does not include chilling time. When you get tired of eating eggs on the SB Diet, this will feel like a treat.

    Recipe #460342

    I looked at a lot of recipes for date bars on this site and didn't find one exactly like mine. This is my adaptation of my grandma's recipe - hers called for shortening but I use butter. I also eliminated the sugar in the date filling. Sometimes I add a little lemon rind to the date filling, although that is not written into the recipe. Prep time is an estimate.

    Recipe #496463

    This crustless cheesecake was another happy accident: I was trying to make a double recipe of #495038, and by accident I did not double the sugar, so this cheesecake came out much less sweet... and I really liked it! NOTE: this should really be baked in a springform pan, but since I didn't have one, I used a 13 x 9 inch baking pan because it was the only size I had that could hold all the batter. My finished cake turned out pretty flat, which is why a springform pan would be better.

    Recipe #496505

    I haven't tried this and am posting here for safekeeping. Julia suggests this as a side dish for pork. You can also substitute white turnips or rutabaga, which also go well with pork.

    Recipe #269363

    These yummy appetizers can be served on a buffet table or as party snacks. Use organic ingredients if you can find them. The amounts given are very approximate because I never really measure this. While the salt is optional, I like to add it because it adds another layer of flavor and contrasts with the sweetness of the dates. This tastes good whether you use a lot of dates or just a few - your choice.

    Recipe #267304

    From an old Rodale cookbook. Not tried; posted for safekeeping.

    Recipe #411660

    Casserole-roasted chicken with potatoes and bacon, adapted from Julia Child's recipe, posted here for safekeeping. Small new potatoes may be used instead of the boiling potatoes. This is a one-dish meal, but Julia suggests serving broiled tomatoes alongside for color. The preparation time is an estimate.

    Recipe #268844

    I adapted this from a recipe by Pierre Franey that originally appeared in the New York Times. You may use 1 cup water plus 2-3 chicken bouillon cubes instead of the broth.

    Recipe #186188

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