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    28 Recipes

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

    8 Reviews |  By Seebee

    Soft and satisfyingly flavorful. You can adjust the level of spiciness to taste.

    Recipe #61983

    6 Reviews |  By Seebee

    The original recipe called for chopped pistachio nuts, but when my mom was teaching me to cook, she only had cashews. I was never a cashew fan until I tasted this dish. The cashews become rather soft and separate into halves. The whole dish has an aromatic and softly sweet flavor. I've used cashews ever since, not even bothering with pistachios!

    Recipe #61980

    6 Reviews |  By Seebee

    My father was stationed in the Phillipines for a few years when I was young. My mom hated the heat. In fact, this recipe was one of the few things she actually loved about the place! Our 'house-girl' taught us the joy of chicken adobo, and we taught her the joy of pancakes. VEGETARIAN'S NOTE: I now substitute tofu for the chicken, cutting the tofu into chunks and letting it soak in the liquid ingredients (other than water) and with the garlic and onion for some time before I start cooking so it absorbs the flavor a little more like chicken. Still an absolute favorite for my family!

    Recipe #70570

    4 Reviews |  By Seebee

    We were out of store-bought chutney, I realized, after making an entire dinner of Indian food. I raided my cookbooks for ideas and came across this recipe. I was in luck: my kitchen always has these ingredients on hand! I couldn't find the cayenne pepper, so I ground black peppercorns instead. It's scrumptious and just too easy!

    Recipe #61979

    4 Reviews |  By Seebee

    My mother grew up with this recipe from her Aunt Mildred. Soft and crumbly, these cookies are really something you can really sink your...thumbs...into.

    Recipe #62019

    4 Reviews |  By Seebee

    Use as a filling for pies, tarts, pastries, or phyllo dough, or as a topping for desserts.

    Recipe #70943

    4 Reviews |  By Seebee

    One of those soft, perfect cookies

    Recipe #62020

    3 Reviews |  By Seebee

    Here's another yummy recipe from my Mom's recipe box

    Recipe #69268

    2 Reviews |  By Seebee

    Talk about presentation! These gorgeous frozen floral bowls (edible!) are recommended for cold soups, particularly fruit soups. But I figure anything cold would be more than enhanced by these bowls. You can make a bowl for each serving or one big serving bowl. Recipe discovered in "Cooking Fearlessly: Recipes and other Adventures from Hudson's on the Bend"

    Recipe #64636

    2 Reviews |  By Seebee

    Definitely a comfort food, this can be the main course with rice rather than just a 'sauce' to put over the rice! If you're desperate and without cashew or sesame butter, try experimenting with tahini and/or peanut butter. Note: I have no idea how long it takes to chop the vegetables, and I realize the minutes don't add up to the total cook time. What can I say, I'm slow...but I sure can cook!

    Recipe #63036

    2 Reviews |  By Seebee

    I can't wait to try this vegan ice cream!

    Recipe #67722

    2 Reviews |  By Seebee

    A lovely floral yummy!

    Recipe #67874

    1 Reviews |  By Seebee

    Think: tofutti :-)

    Recipe #67723

    1 Reviews |  By Seebee

    Mint-chocolate-chip ice cream that's vegan? Wow...

    Recipe #67726

    This recipe might be the reason I was born. While my parents were dating, my mother made this carrot cake recipe from her Aunt Mil for my father. And it was just that good. My family now uses the verb "carrot-caking" as a synonym for "shoveling-it-in-without-stopping-between-bites-because-it's-so-heavenly". Yum. also can make 1 bundt pan.

    Recipe #69264

    I didn't think I liked dates, and enjoyed my butterscotch "blondies" just fine without them. Reluctantly I gave this recipe a try...who would have guessed dates would blend with and enhance the butterscotch flavor so well?

    Recipe #62964

    A tasty little candy with a gorgeous presentation, not difficult to make. Some ideas for edible flowers: rose, pansy, sunflower, basil, honeysuckle, lavender, violets. This recipe can also be used for fruits and roots (apples, carrots, parsnips, pears...)

    Recipe #67877

    Mince pies are a long-standing Christmas tradition, but the standard versions use mincemeat or suet. Nineteenth-century American housewives began making mock mince pies, and they're so good that probably no one ever missed the meat. This version has an additional twist—a bit of cocoa for a deep, rich flavor.

    Recipe #67727

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