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    23 Recipes

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    Saw this posted on CNN Eatocracy and wanted to put it here for safekeeping. Originally from Eating Well.

    Recipe #466121

    From Cooking at Home by The Culinary Institute of America: "Known as arancini, or "little oranges," in Italian, these little balls, with their surprise melted cheese filling, are an excellent way to turn leftover risotto into a delectable hors d'oeuvre. They're so good, you might be inspired to make a batch of risotto just to enjoy in this form."

    Recipe #466012

    From Better Homes and Gardens: "A favorite of Northern kitchens, this hearty wild rice soup is easy to prepare. The tender wild rice cooks in a vegetable blend of carrots, celery, leeks, and thyme while you prepare the creamy base flavored with the rich and sweet taste of dry sherry. Garnish with slices of tender carrots and serve with freshly baked whole wheat bread."

    Recipe #465903

    This recipe is from fresheats.blogspot.com.

    Recipe #446131

    Recipe #446112

    This is from http://lollya.blogspot.com.

    Recipe #446076

    Quoted from Jamie Oliver's website: "Have a go at this recipe – it will give you potatoes that are perfectly crispy on the outside and fluffy in the middle. The principle of parcooking in boiling water, then tossing in flavoured oil and roasting until deliciously golden and crisp, is just about the same for any other root veg, particularly parsnips and carrots, so I’ve included these in this recipe too."

    Recipe #445046

    Found this on rubyglen.com while searching for a healthier zucchini spice bread.

    Recipe #433236

    This recipe was published in the "Specialty of the House" column of the Raleigh News and Observer. The dressing is served on a wild arugula salad with red onions, dates, and asiago cheese at Tyler's Taproom in Durham, NC.

    Recipe #428127

    This recipe from Tyler's Taproom in Durham, NC was published in the Raleigh News and Observer. It is served on a salad of mixed greens topped with slivers of pear, candied walnuts, crumbled Gorgonzola cheese, and red onions.

    Recipe #428126

    This recipe is from nourishedkitchen.com.

    Recipe #426893

    Posted by VirtuousWife on goneraw.com. She says, "Really refreshing vinaigrette. Great on citrus salad!"

    Recipe #422150

    This was posted by Zaphirah Sunflower on goneraw.com. She suggests using it as a dip for cucumbers and red peppers as well as a salad dressing.

    Recipe #421902

    This recipe is by Laura Stanke of Maple Grove, MN. It is a finalist in the 2010 Pillsbury Bake-Off.

    Recipe #416067

    This was in an AP article published in the local newspaper.

    Recipe #414561

    This recipe is from America's Test Kitchen on PBS. Their introduction: "The test kitchen prefers part-skim ricotta for manicotti, but whole or fat-free ricotta can also be used. We also prefer Barilla no-boil noodles for their delicate texture resembling fresh pasta. Note that Pasta Defino and Ronzoni brands contain only 12 no-boil noodles per package; the recipe requires 16 noodles."

    Recipe #396121

    Found this on the Food Network site--recipe courtesy of Emeril Legasse. I haven't tried it yet, but it sure sounds good!

    Recipe #395179

    I saw this recipe on "A Moveable Feast" on PBS. It's by Lidia Bastianich of "Lidia's Italian Kitchen" fame. I haven't tried it yet, but I'm putting it here for safe keeping. Can't wait for those first cherry tomatoes of summer!

    Recipe #361172

    This recipe is from "America's Test Kitchen" on PBS. They suggest a combination of sweet and tart apples. I use a mixture of Rome and Granny Smith, but that's just my preference.

    Recipe #360919

    This recipe is by RITANASCIMENTO at allrecipes.com. She says: "This cinnamon ice cream is loaded with fried apples, cookie crust, caramel, and walnuts! You won't believe this ice cream--its elegant taste is rich and unique. It's sure to be everyone's favorite! Eat it as soon as you have mixed it, or keep it in the freezer for later. If you freeze it, let it thaw about 15 minutes before eating." I haven't tried it yet, but it sure sounds good to me!

    Recipe #321150

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