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    187 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    11 Reviews |  By Roosie

    From the Ellsworth Cooking School in Ellsworth, Maine.

    Recipe #91509

    1 Reviews |  By Roosie

    From Eric Zwillinger of the Fedora Cafe in Lawrenceville, New Jersey. Recipe from the book "The Color Code" For Vegetarian do not use Chicken broth.

    Recipe #91507

    6 Reviews |  By Roosie

    From "The Genesis Farm Cookbook" Kale is better than you think!

    Recipe #91506

    7 Reviews |  By Roosie

    From the book "The Color Code." Accredited to the North Carolina SweetPotato Commission. You could probably substitue 1 tsp dried rosemary for the Tbs fresh with good results.

    Recipe #91382

    7 Reviews |  By Roosie

    Credit goes to the North Carolina SweetPotato Commission. From the book "The Color Code."

    Recipe #91157

    1 Reviews |  By Roosie

    Credited to Lundberg Family farms, from the book "The Color Code." Personally, I would use brown rice in this recipe for the health benefits. The other flavors are strong enough that it should not matter if you are used to white rice.

    Recipe #91156

    Credited to the North Carolina Sweet Potato Commission from the book "The Color Code." Can easily be made vegetarian by using vegetable broth in lieu of chicken broth and made vegan by substituting butter with oil or margarine (and omitting the sour cream or serving it with a vegan alternative instead).

    Recipe #91023

    7 Reviews |  By Roosie

    This recipe is from the book "Barefoot in the Kitchen: The Pregnancy Survival Cookbook" by Jennifer Evans Gardner, although, I got it from Taste for Life magazine. I'm not pregnant nor do I intend to be, but these sure do sound good!

    Recipe #90876

    5 Reviews |  By Roosie

    This recipe is from the book "At Home with Japanese Cooking" by Elizabeth Andoh. I haven't tried it, but am posting it for future use and safekeeping because I always seem to have leftover egg from various other recipes.

    Recipe #90616

    2 Reviews |  By Roosie

    A really interesting use for green tea and a great way to use up leftovers. A classic light meal or snack in Japan. Typically, this is accompanied by an assortment of bright, crisp pickles (not the American kind!). From "At Home with Japanese Cooking" by Elizabeth Andoh.

    Recipe #90448

    7 Reviews |  By Roosie

    We had this recently at a Japanese restaurant and it was soooo good. I love seaweed. Recipe from "At Home with Japanese Cooking" by Elizabeth Andoh. Cook time is for soaking the dried wakame.

    Recipe #90379

    2 Reviews |  By Roosie

    I have not yet tried this, but it was posted on a message board I frequent and it sounded so good that I decided to post it here for safekeeping. Credit goes to "lo" at Times and servings are estimates.

    Recipe #87529

    18 Reviews |  By Roosie

    A nice change from flavoring or sweetening your oatmeal with brown sugar or maple syrup. This is a real treat for kids and kids-at-heart.

    Recipe #87173

    1 Reviews |  By Roosie

    This is posted by request, but sounds interesting, so I will probably try it soon. So many fudge recipes I have looked at seem to have marshmallow creme as a main ingredient! I know people have been making fudge for hundreds of years, but I am sure that marshmallow creme hasn't been around that long. Novel idea- it reminds me of Beanie Brownies (#29280) which contains black beans and Velveeta Fudge (#45077). Recipe adapted from

    Recipe #87039

    From Better Homes & Gardens January 2001. Prep time is to put tother the mix. Cook time is to cook the soup.

    Recipe #81691

    3 Reviews |  By Roosie

    From King Arthur Flour website. I have not tried, but would like to. Very different technique for muffins, which includes layering the struesel.

    Recipe #78210

    6 Reviews |  By Roosie

    Adapted from an adaptation from Cait Johnson's book, "Witch in the Kitchen". These are yummy and while they taste awful for you- are pretty good, especially with all the super-nutritious kale they contain. They go well with traditional Southern dishes- I think they would be very good with fried catfish. They also freeze well. I just cook mine at about 350F for 5-7 min in my toaster oven still frozen and eat! Be sure to cut your kale small enough, because the large chunks can be kind of offensive. Times are estimates.

    Recipe #77929

    From The Best-Ever Pastry Cookbook by Catherine Atkinson. Yum. Times are estimates and does not include chilling time (especially as you can make the filling while the pastry chills).

    Recipe #76367

    Posted by request. Time does not include soaking for the rice.

    Recipe #75707

    2 Reviews |  By Roosie

    From "The Best-Ever Pastry Cookbook." I consider pasties old-school Hot Pockets. YUM. Originally carried by miners so that they could take their whole meal down into the mines with them. These tend to be quite filling, so you may not need anything other than a nice salad for dinner. Times are estimates and prep time includes chilling time. Feel free to play with the filling and substitute add vegeables, use chicken, pork, turkey, whatever...You could even make them vegetarian I suppose, or vegan by omitting the butter and meat and substituting margarine or Crisco.

    Recipe #75210

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