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    115 Recipes

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    This is my favorite salad and dressing. Use as much or as little of the artichokes and black olives as you prefer. I don't use the entire can of either. Marzetti's Sweet Italian dressing is found in the refrigerated case of the produce section.

    Recipe #482508

    A great peanut-free vegan treat from Alicia Silverstone's "The Kind Diet."

    Recipe #481072

    Lots of flavor and no guilt. This is super healthy and delicious.

    Recipe #480234

    This is a combination of a couple of jambalaya recipes that we love. Start with a small amount of the liquid smoke and add more to suit your taste.

    Recipe #480161

    This makes a great afternoon snack or even a fun breakfast. Make the day before you plan to serve to give the bars time to firm up.

    Recipe #478062

    Never was I happier than when I discovered I could make a vegan version of my mom's spaghetti sauce that tasted just like hers! Make sure to include the fennel seed - it mimics the taste of sausage in the sauce. It is important to use a non-stick pot, so the veggie crumbles sear well and don't stick to the bottom.

    Recipe #478055

    This is a vegan version of SaraFish's Recipe #21887. Prep time includes refrigeration.

    Recipe #477862

    My whole family loves this meal. Mix the leftovers together and use as a filling for fried burritos. Just place a scoop of warmed, mixed beans and rice in the middle of a large tortilla, sprinkle a handle of Daiya Cheddar Shreds (vegan) on the "flap" of the burrito. Roll it up so that the part with the cheese is the last section to be rolled. Then put that side down on a grill-pan covered in vegetable oil, so the heat seals the seam shut by heating the cheese. Turn burrito over so that all sides get crisp and brown.

    Recipe #476973

    A "superhero" recipe from Alicia's Silverstone's website, The Kind Life. The roasted shallots taste like those yummy french-fried onions. This is so good, you won't believe you're eating healthy.

    Recipe #476972

    These sweet potatoes are addictive and can be paired with just about anything!

    Recipe #476971

    This is my creation that my family likes even more than our favorite delivery pizza. You will need a standard pizza stone and parchment paper.

    Recipe #412686

    An easy vegetarian pasta dish that takes only as long as the time to make the pasta. This can be doubled easily.

    Recipe #412684

    My son Ryan's favorite chicken. :-)

    Recipe #402841

    This is so easy to throw together, but it tastes like a holiday dish.

    Recipe #402732

    In Corsica these are called bastelle, and in Italy they are calzone. Either way, they're really good. The Corsican cheese "brocciu" can be substituted if available.

    Recipe #399223

    This comes together SO fast with just one bowl and a whisk. A great recipe from the 1976 edition of Eet Smakelijk - a cookbook from the Junior Welfare League of Holland, Michigan.

    Recipe #394052

    Greek flavor with a Southern twist. I love Southern-style creamed spinach, but I also love the combination of spinach and feta found in Greek cookery. This recipe pulls it all together. You could really dress this up by topping with buttered breadcrumbs and baking until the top is crunchy.

    Recipe #392238

    Needed a recipe to use up my leftover Recipe #238438, and I ended up creating my DH's new favorite meal. He likes to add Thai chili sauce (called Sriracha), but I like mine without. We prefer our fried rice without eggs, but you could certainly scramble a couple in the corner of the pan at the end of cooking and then mix it in to the rice.

    Recipe #390226

    A great marinara from Giada de Laurentiis that I've tweaked just a bit. I cook Recipe #69173 in this sauce and get rave reviews. Giada's recipe calls for 2 32-oz cans of crushed tomatoes, but I cannot find that size. Instead I used 28 oz cans and an 8 oz can of tomato sauce.

    Recipe #387033

    My grandma cut out this recipe from the Daily Herald newspaper many years ago. I think it may be the best coffeecake I've ever had.

    Recipe #386893

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