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    80 Recipes

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    I came up with this tonight using up things in the cabinet. I served it with Recipe #214165 Asparagus

    Recipe #415242

    Recipe #423708

    This was from a brochure from some kind of pro-beef organization... American Cattle Association maybe?

    Recipe #423717

    Alot of ingredients, but still fairly easy and tastes awesome! Try to cut the beef into uniform size pieces so they all get done at the same time.

    Recipe #423721

    A yummy twist on banana bread... I also use this recipe to make muffins, just bake for the amount of time suggested on the banana bread mix box. If I make bread, I rarely make the glaze because it doesn't really need it and the bread is very moist. If making muffins, those tend to be less moist, so I will drizzle the glaze on.

    Recipe #73600

    This is a great snack for kids on a hot summer's day...

    Recipe #73601

    I had this at a food and wine pairing class with Rosa Regale Banfi Brachetto d'Acqui... it was amazing! Recipe by Francois Payard From Tiramisù Tart, April 2003 Food & Wine Mag. Note the mascarpone cheese is 1/4 cup PLUS 2 tablespoons (not separated). It wouldn't let me put it in that way. All other ingredients that appear twice are separated, for example, one egg might be for the tart shell and the other is for the filling.

    Recipe #212415

    From Anne Marshall Van Meter: About a million years ago, I lived in Roxborough and worked in South Philly. On the way home I would sometimes stop at the Manayunk Farmer's market (no longer extant. I think it's a Restoration Hardware), but especially at a stand called "Hel's Kitchen". Helen was almost always there and I frequently loaded up on a salad like this. It varies according to what I have in the fridge and garden. This version is meatless.

    Recipe #427677

    You could probably make this with chocolate flavored protein powder instead of using vanilla powder and cocoa. I drink this for breakfast.

    Recipe #131650

    This is one of my favorite dishes to make, very easy and it tastes sooo good. I'm not sure where it came from, it's a photocopied paper that says Low Fat Recipes at the top.

    Recipe #103970

    This is a paella-like dish that is super simple and quick to throw together.

    Recipe #439250

    The sauce for this was adapted from Good Enough for Company Cheeseburger Pizza Loaf (#140201). For a dough recipe, I use #35805, Easy Peezy Pizza Dough for the breadmaker (though I find that it makes enough dough for two pizzas so I will halve the recipe next time if I can do it with the breadmaker.)

    Recipe #406107

    Most cheeseburger pizza recipes have you using regular pizza sauce, which to me... ehhh, I don't put pizza sauce on my cheeseburgers, so I needed something else. You may want to double the sauce and freeze some, so you can use the whole can of cheese soup. I like to use Recipe #35805 for the crust. Cook time in this recipe includes making the dough.

    Recipe #273596

    I had this at a food and wine pairing class. It went very well with Prazo de Roriz - Duoro (Portugal) and Castano - Hecula, Yecla (Spain)

    Recipe #423723

    Pampered Chef Ring pastry

    Recipe #414335

    I was trying to make a dessert that I had in a restaurant one time, it was a chocolate bag with white chocolate mousse. I failed horribly with a mousse recipe I found on Zaar, so I grabbed some things that were sitting around in my fridge and came up with this instead! This is a fairly easy, but elegant recipe that can be made ahead, though I wouldn't fill the cups until the day you are ready to serve, or the juice from your fruit will collect in the bottom of the cup. You can use whatever fruit you want... I used blueberries, sliced strawberries, raspberries and mandarin oranges. UPDATE: For an ever easier time, try using silicone muffin cups instead of paper. I just bought some on the dollar rack at Target, and they make it much easier! Plus they're reusable!

    Recipe #285653

    This chocolate cookie recipe is from Lila Loa.

    Recipe #467293

    Cooking Light, April 2006. If you make this cake in a 9-inch Springform pan, cut the baking time by about 15 minutes. The center of the cake may appear looser than expected, but it will become firmer as it chills overnight.

    Recipe #435214

    Recipe #406732

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