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    9 Recipes

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

    This is my favorite way to eat cooked carrots! The carrots and onion are sweet, the garlic adds some savory, and the paprika adds such an interesting complimentary flavor! If you dislike cooked carrots, try this one...you will not be disappointed! The recipe calls for a special paprika, but to be honest I've only used regular. Soon I'll be getting the Sweet Hungarian, so I'll update with new comments after I've tried it. "Like most Moroccan salads, this can be made up to a day ahead and chilled. For the best flavor, bring it back to room temperature before serving." -from Cooking Light JUNE 2004

    Recipe #510333

    A wonderful summer meal, sweet and sour pasta, with the tastey undertones of bacon. This is from Southern Living Sept 2011. When I first saw it, I did not think it was going to be a good combination, but I made it because it seemed kid-friendly; but now *I'm* converted! I'm listing the ingredients the way they listed them, but honestly, half the sugar is perfectly yummy. Also, I did not find it necessary to chill the salad, so if you're running short on time, go ahead and eat it room temp! I also hid some boiled egg in this salad for extra protein for my kids--I just minced up the whites and blended the yolks into the mayonnaise mixture. They LOVED it! Lastly, the reviews for this on myrecipes.com gets 5 stars with 42 reviews, so it's worth a try!

    Recipe #504189

    When I don't have a pastry to top a pie with (as in when I'm lazy and use store-bought crust), then I top with crumb topping. This one has terrific texture and flavor. One recipe fits one pie. You can also use it for muffins or coffee cake.

    Recipe #408223

    This recipe is from a NYTimes article; "adapted from Elisabeth Bourgeois of Le Mas de Tourteron restaurant." After my hubby has declared on many occasions that he would "never even THINK about eating Tongue," I made this for my daughter and myself. It didn't look anything like Tongue, so I fibbed and said to hubby that it was a veal roast. He actually WANTED it when he saw the incredible presentation, and when he tried it, he RANTED and RAVED for an hour, saying multiple times that I had to make that again. It was very hard for me to keep from smirking. :) Let's keep this between us, eh? I'd like to continue feeding this to my family as a "veal roast" for years to come!

    Recipe #358794

    This is a recipe by weight, so you can use a tare scale to add the ingredients then just blend away. This eliminates any extra measuring or prep of ingredients. Recipe from The Culinary Institute of America.

    Recipe #357625

    great way to use up wilted celery; tastes fantastic; easy to make because it all gets blended with a blender!

    Recipe #340633

    This recipe tastes great whether you use milk or kefir; you can even use a very sharp kefir if you have it; it will add a nice cheesey flavor and a bit of tang.

    Recipe #333538

    This is a great recipe for using up your bland summer vegetables from the garden. You can use it with eggplant, summer squash, zucchini, or all the above! I found that it is easiest if you break the work into two days, starting on a day when you will already have the oven on for something else. In the recipe I state "zucchini," but use whichever vegetable you have instead.

    Recipe #331677

    While in Greece I saw this "candy" that I loved from childhood...little bites of sesame and honey that were soft because they did not have any sugar. Inspired, I set out to see if I could buy them in the US but found instead that they are incredibly easy to make! So here is a recipe adapted from one found on www.globalgourmet.com. Each bar is 30 grams, which is a typical food bar you would get in the health food store.

    Recipe #326367


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