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    80 Recipes

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    Haven't tried this yet but it sounds yummy...

    Recipe #418838

    This easy flatbread is delicious as an appetizer or as a light lunch. It’s also a great way to use up fresh herbs from your garden. Tandoori Naan flatbread can be found at Whole Foods.

    Recipe #417283

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

    Recipe #415242

    I got this recipe years ago from a girl in one of my college classes. It's very similar to others on Zaar, but not exact, so I'm posting it for safe-keeping. I was unable to find habenaro peppers, so I normally make it with 2 jalepenos. I also cut way back on the cilantro from her original recipe... I'm not sure what "one bunch" meant to her, but boy it was a lot.

    Recipe #414337

    Pampered Chef Ring pastry

    Recipe #414335

    Recipe #409909

    This is my adaptation of my favorite salad ever, based on the description in their menu

    Recipe #408493

    Recipe #406732

    My creation based on Enchilada Chicken Soup, Recipe #40458. The two sauces was actually the result of a mistake, but it turned out very tasty. My husband thinks it's too spicy, though.

    Recipe #406558

    From Note: Do not boil alcohol or add alcohol to boiling water, or it will no longer be alcoholic. Warning: Because finger jello takes longer to digest than liquid, the effects of the alcohol may not be felt until later than normal. Guests should take care to not eat too many. Cooking time is chill time.

    Recipe #406343

    This is from Busy People's Low-fat Cookbook by Dawn Hall. When I first tasted this, I thought it was just "okay", but after eating on it for the next few days I grew to like it more. I'm not sure if it just needed time to blend the flavors or what? --NOTE-- As I'm typing this in, I notice that the recipe calls for 8 oz cans of corn and beans... I'm pretty sure I used 14 oz cans because I don't think my store sells 8 oz cans.

    Recipe #406298

    Recipe #406145

    From the Sugarlaw blog: "This is an awesome recipe year round, but it’s particularly great when you’re trying to use up the last of your abundant summer fruit. I had a giant bowl of peaches and nectarines in the fridge waiting to be used up, but you could make this recipe with any fruit — apples, figs, pears, berries, or some awesome combination of all of them. This is a surprisingly sweet snack, but healthy and portable — could you ask for anything better to send with your kids to school?"

    Recipe #406142

    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

    From Kraft I like to use the green tortillas. I have found that rolling the tortillas and trying to cut them always ends up with a mess and the pinwheels look kind of smashed. Last time I made this, I did it like a quesadilla: Put one tortilla down, spread the cheese, layer the beef and cucumbers, then spread more cheese on another tortilla, and lay it face down on top. Then cut into wedges with a pizza cutter. Make Ahead - Prepare pinwheels as directed and store in tightly covered container in refrigerator until ready to serve.

    Recipe #406106

    Recipe #406076

    Recipe #406074

    My husband came up with this recipe, and it is one of the best things I have ever eaten. I can eat leftovers of this every day, and I hate leftovers. And it's so easy, it's silly.

    Recipe #404181

    From Home Cooking. Peach sorbet gets a festive edge by the addition of champagne. You can cut the preparation time by using frozen peaches. If you do not have champagne, try substituting sparkling apple or white grape juice. This recipe is designed for an ice cream machine.

    Recipe #396511

    I found an interesting recipe in one of my books, but didn't really like certain aspects of it, so I made up my own that I thought was easier :-)

    Recipe #384859

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