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    188 Recipes

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    From Food & Wine Magazine March 2010. I think it is the little special extra touches, like topping it with coconut you have toasted yourself, that elevate it into a 'special treat' (maybe for someone very special?) :):):)

    Recipe #414714

    You can control the salt, spiciness, and take out the artificial flavor, color, preservatives, etc. These taste EXACTLY LIKE DORITOS

    Recipe #366042

    These salty little morsels are better than french fries, IMHO. You can go a little heavier on any of the seasonings, to taste, sometimes I even add a touch of cayenne for those who like a *kick*-

    Recipe #364542

    Only three ingredients, super low fat/calorie, RICH flavor!

    Recipe #331804

    Very easy and much less expensive than buying a bottle. From hillbillyhousewife.com

    Recipe #290824

    Here is the mother recipe for hundreds of casseroles! Just mix and match the ingredients. Use your creativity! :) Be diabolical >:) From southernliving.com

    Recipe #271367

    Recipe #271120

    The first time I made these I ate them all myself. From 'Cooking With Three Ingredients' by Andrew Schloss.

    Recipe #269190

    This is one of those recipes everyone turns their nose up at, then it magically disappears. It is great on crackers. Try with any kind of pesto instead of tapenade (sun-dried tomato, etc) or with feta cheese added. Try with tuna or salmon. Let your taste buds be your guide :) From 'Cooking With Three Ingredients'.

    Recipe #269188

    This looks so fancy and appetizing and tastes better even than it sounds. Plus, it's quick and easy. From 'The 5 in 10 Cookbook'.

    Recipe #269179

    Great pasta side dish. The fresher and higher quality ingredients you use, the better the dish is. From 'The 5 in 10 Cookbook' by Paula Hamilton.

    Recipe #269162

    From 'Cooking With Three Ingredients' by Andrew Schloss.

    Recipe #269156

    Recipe #269153

    This is a nice cool dish to go with a spicy Indian entree. It's nice with grilled chicken or fish too. From 'The 5 in 10 Cookbook'.

    Recipe #269150

    Recipe #265611

    Recipe #265557

    Recipe #265451

    These are a knife-and-fork version of a BLT.

    Recipe #265446

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