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    You are in: Home / greysangel's Public Recipes
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    86 Recipes

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    A Donna Hay spring recipe from 2007.

    Recipe #296959

    I'm not sure where the heck I got these. I'm thinking they may be Martha Stewart with the triangular cut bar instruction but not totally sure. Wherever they are from, they are tasty. Think fruit oat bar more than fig newton and you won't be disappointed! Not overly sweet and perfect with a cup of coffee.

    Recipe #271018

    From: The Versatile Grain and the Elegant Bean: A Celebration of the World's Most Healthful Foods by Sheryl and Mel London In Syria, noodles and lentils are spiced in a most unusual way for a Western palate that expects all pasta dishes to contain oregano or basil rather than allspice and coriander. We think you'll find that this Middle East combination is rather pleasing and unusual.

    Recipe #263490

    A delicious Cooking Light Recipe from Sept 2003 To keep the whole-milk yogurt from curdling, allow the lentils to cool slightly before stirring. Make the lentils a day ahead and refrigerate, then warm them over low heat. Serve as a side dish or as an appetizer with pita wedges.

    Recipe #263424

    This recipe is from a fabulous food blog called Chocolate and Zucchini. I was web surfing recipes to try out my Steen's Cane Syrup and stumbled along this winner!

    Recipe #239355

    I got inspiration from an old Maida Heatter cookie recipe. I love this chewy little cookie and the combo of molasses and spice with lime and coconut is surpising and addictively delicious. The directions may sound complicated but they are really not..the first roll may look a bit clumsy (mine did!), but by the last quarter you'll be a pro.

    Recipe #235640

    This is adapted from an Emeril recipe to fit what my memory is from my mom's kitchen. This dish is extremely popular in Oporto which is where my mother's family is from and served traditionally on Good Friday.

    Recipe #228756

    I got this recipe from my Cooking Light friends though this isn't exactly a light recipe! But it's oh so good!

    Recipe #227904

    This recipe appeared in the Washington Post and I have tweaked it to better suit my tastes. This is different in a good way..a nice enjoyable easy weeknight meal!

    Recipe #218270

    This flavorful Ethiopian-inspired chicken stew uses Berbere, an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on salmon, flank steak, or chicken for fiery flavor. Serve with basmati rice. Cooking Light recipe.

    Recipe #205394

    This is a variation on a recipe I found here. I changed it quite a bit so instead of posting a review with changes, I thought I would repost as I loved this version!

    Recipe #204482

    This is a simple and total "wow" dip/appetizer. Great with veggies or nachos or even a topping for baked potatoes. This recipe comes from Rick Bayless.

    Recipe #201814

    After making a Bechamel sauce based lasagna, I would never go back to the ricotta version again. Cook's Illustrated and Battali have similar recipes for a meat version, but I really love the flavor of the mushrooms in this one.

    Recipe #201731

    Recipe #201307

    This is a wonderfully rich, dense bundt/pound cake from Nick Malgieri. Definitely company worthy.

    Recipe #200787

    If you don't trust the suspicious looking candied fruit, you may want to give this recipe a try. Makes nice delicious soft cakey bars.

    Recipe #200784

    I always double the recipe to use the whole bag of cranberries. This is so moist and good. I think I may need to make some!

    Recipe #200559

    Recipe #200560

    Someone made these for my holiday cookie swap last year and they are a light, citrusy treat on a heavy buttery tray!

    Recipe #200556

    I made this for my birthday last year and it is incredible. This appeared in last year's Bon Appetit. Now I have two cakes to pick from for my birthday..this and the Chocolate Peanut Butter Mousse Cake. Can you tell I'm head over heels for this winning combination?

    Recipe #200374

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