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    112 Recipes

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    from Fine Cooking #84. A very rich and hearty beef stew that is perfect served over mashed potatoes.

    Recipe #287927

    from Fine Cooking #62. Just like fettucine alfredo but with minimal work! My whole family loves this and it's quick and easy for weeknight cooking. I usually make this in one large casserole dish rather than 4 individual ones and bake for 12 minutes or so. Serve with a Caesar salad and breadsticks for an easy and satisfying dinner.

    Recipe #287103

    I really enjoy this one. It tastes very indulgent and not at all "diet-y." Both of my kids love to eat the panna cotta plain right out of the ramekins. Personally, I definitely recommend the sauce. The panna cotta itself is quite sweet and the tartness of the sauce is perfect with it. I've found that you can halve the sauce recipe and still have plenty. I've actually taken to making the full amount of sauce and just using the excess on other things. Either way... this has become a favorite here. Recipe from the ww website. 4 points per serving.

    Recipe #282737

    from Hungry Girl. So much healthier than commercial boneless buffalo wings! 3 ww points per 4 oz serving. I often make the full recipe for myself for a very satisfying 6 point lunch (or over salad greens with 2T ff ranch for an even more satisfying 7 point lunch!) YUM! TIP: Spray your baking sheet REALLY well to avoid losing any of your breading when flipping the wings.

    Recipe #281162

    from the WW website. This dish is successful even with my husband, who deplores eating healthy. One note: I have never used regular soy sauce when preparing this dish myself. I always use Indonesian Sweet Soy Sauce, which I'm sure lends a slightly different flavor. As written, just 3 points per one cup side serving or 6 points for a very generous 2 cup main dish serving. I actually think one cup is enough for a main dish.

    Recipe #279230

    My favorite grown-up version of hot cocoa. Chocolate and Raspberry... YUM!

    Recipe #278809

    Another way-too-simple-to-post recipe, but this is a frequent appetizer in our house and so I'm putting it here so I can add it to menus, shopping lists etc. I know that lots of others tend to make salads of this combination, but I prefer just a wedge of fruit with prosciutto. The combination of sweet and salty is unbeatable!

    Recipe #278666

    My husband got this recipe from a co-worker and insisted I try it. Boy, am I glad I did! It's easy and tastes great... my favorite combination of recipe attributes!

    Recipe #277705

    I found this recipe in Bon Appetit magazine in September 2003 and LOVED it! I never copied it, lost the magazine... and for some reason it never made it on to the epicurious web site. I was so bummed. Then lo and behold... I opened up an old box of cookbooks and found the magazine again. Here it is for safe keeping. I never use the bananas, but imagine they'd be good on it.

    Recipe #276897

    Quinoa is something that I always make for one since my husband has ZERO interest in it. Consequently, I'm always making it in addition to whatever side dish the rest of the family is having. So for me, quinoa needs to be super simple and tasty. Here is how I do it most often.

    Recipe #274403

    The way my kids and I like them. Props to 'zaar user "papergoddess" for figuring out the perfect quantity of water for crock pot oats! Thank you!

    Recipe #272775

    There are a few garlic and oil pasta recipes on the site, but this is the one I use and it is slightly different from the other ones. So I'm posting this here for safe-keeping. Great with a Caesar salad and some breadsticks.

    Recipe #268336

    from Bon Appetit, December 2004. A great complement to a Christmas Meal. Tip: use kitchen gloves when peeling beets!

    Recipe #263510

    from Bon Appetit, December 2004. The centerpiece of our Christmas Eve Feast.

    Recipe #263509

    A simple yet tasty 4-ingredient recipe from Gourmet Magazine, May 2004. I like to have this in my mix of holiday cookies because it's so low-maintenance. Prep time includes chill time. Also good dipped in chocolate rather than sugar.

    Recipe #263148

    from Bon Appetit Magazine, December 1990. Festive cookies spread with minted white chocolate and coated with dark chocolate. These have always been well received. The original recipe calls for piping the cookies out into ovals with the centers filled, but I found them very difficult to pipe, so I always hand-form them as described below. Also, I've always found that I can halve the ganache and have plenty for my taste. The chocolate coating amounts are just right.

    Recipe #262946

    Use your favorite varieties of jam or try lemon curd. Simple cookies with a pretty presentation. From Bon Appetit Magazine, December 1995.

    Recipe #262932

    From Gourmet Magazine, December of 2005. An impressive main course for Christmas dinner. This cut has to be special ordered from your butcher.

    Recipe #262815

    from Gourmet Magazine, December 2005. A great addition to the mix of holiday cookies!

    Recipe #262179

    A healthy way to enjoy fall time squash. 5 WW points per half.

    Recipe #253438

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