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    94 Recipes

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    trying for the way the deli/bakery used to make them, not all cheeped out on toppings like they are now

    Recipe #415980

    couldn't find what i was looking for so i made it up as i went along. you could use cooked chicken instead of the fake stuff if you want and switch the kind of soup and spices for a different flavor.

    Recipe #413363

    this was posted on metafilter for ideas on using bisquick creatively.still fiddling with measurements. i would suggest not doing this in less the 2 big portions of soup as it's not deep enough to keep them from clumping together. also, if made in cream soups they will turn out cooked but gummy

    Recipe #413349

    swiped off foodwishes.com, reposting for safekeeping. this is on my chef bucket list and i'm so excited i think i'll be making it very soon! actually looks rather easy: curdle milk and drain out whey, ta da!

    Recipe #406655

    what do you call soup that isn't yours? better guard this one. can also be made with less milk and call it a dip

    Recipe #406176

    to be served with "bones" made of piped meringue. swiped from martha stewart if you can believe it. seems a bit gruesome for her. from the pics it seems really life-like. could add grand marne for a chocolate-orange taste.

    Recipe #405695

    borrowed and reposted from 101 cookbooks for safekeeping, these look very tasty. i betcha you could do this with blueberries for a summer treat too. cooking time is cooling/drying time

    Recipe #405609

    loosely based on kittencal's smashed potato salad but with all the alterations i usually make

    Recipe #405504

    terribly addictive party food but it's reasonably healthy so that's ok. cooking time is chill time. edited due to reviews: they can get a bit overly wet, try making the salad a few hours to a day beforehand and then scooping out with a slotted spoon to leave the liquid behind. this also infuses the veggies like a marinade. they wont be terrible colourful unless you use a light-coloured vinegar and mix the dressing in right before serving. i like balsamic but i generally choose taste over appearances if i have to choose.

    Recipe #404689

    even veg heads crave crap food sometimes. these are probably a lot healthier and taste very similar

    Recipe #402762

    fiddled with one of the highly rated real meat recipes and i think this is a pretty good substitute

    Recipe #401589

    have not tried yet but this sounds like breakfast pie to me

    Recipe #399640

    not sure where this inspiration came from besides a craving for curry and not being able to make my sourdough starter produce any edible offspring besides muffins. goes well with soup.

    Recipe #398230

    tastes like summer but warms you through in the middle of winter when there's precious little fresh veggies to be had. this is just a general outline. would lend itself well to substitutions like more milk or evaporated milk, spaghetti squash instead of pumpkin, change the spices, add more veggies, even brown rice maybe

    Recipe #398213

    me, my meat-eater roommate, and my cat were all very impressed by this. simpler then several other gluten roasts i've done and it slices really thin for great sandwiches. comparable to thick-sliced black forest ham. i've become very fond of gluten when cooked low and slow like this. it's a fantastic standby as a protein source and really quite cool kitchen alchemy. plus a 3 cup bag (enough for one big and one small roast) is about $4 for at least 9 big healthy servings.

    Recipe #397000

    feeling left out at christmas and thanksgiving? never any viable protein sources so you're living on salad and rolls while the feasting family look at you askance? this is faster and easier then most big roasts and you can reheat it in someone's microwave if having holiday dinner away from home. this reminds me of my childhood. one of those things i never thought i'd taste again. nutritional info may not be right as i couldn't get zaar to recognize "vegetarian chicken breasts" as an ingredient. you can get them close to the other fake meat in your local grocery store or you could probably use the fake chicken strips instead but cook for less time.

    Recipe #396692

    twiqued a couple recipes to come up with this, still a work in progress but i think it has more richness then the spelt breads made with no white flour and water instead of milk. it's also easier to work with. let me know how you improved it

    Recipe #396539

    fiddled with a couple recipes, this is what i've come up with. tell me how you improved it. could also be used to make onion petals if you don't want to fiddle with rings

    Recipe #392641

    when i google "how to make powdered sour cream" i get a page to patent my idea. i think that's a bad sign. this is my logic, it may or may not work. if you try it let me know how it went! i would use pre-made powdered sour cream but it's about $35 plus shipping for one tin. i think not.

    Recipe #392332

    this still needs tweaking but i thought i post what i have so far

    Recipe #390619

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