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Cucumbers are tossed together with reduced-fat sour cream and dill for a light and refreshing summer salad.
Cucumbers are tossed together with reduced-fat sour cream and dill for a light and refreshing summer salad.
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Get Avocado Compound Butter Recipe from Food Network
Get Avocado Compound Butter Recipe from Food Network
www.simplyrecipes.com
Easy to make blueberry frozen yogurt! Made with fresh or frozen blueberries. Lighter than ice cream and packs a blueberry flavor punch!
Easy to make blueberry frozen yogurt! Made with fresh or frozen blueberries. Lighter than ice cream and packs a blueberry flavor punch!
cooking.nytimes.com
This berry-tella is spectacular on a biscuit or a piece of toast, or warmed over ice cream, but a good portion will likely be consumed right from the jar while standing in front of the refrigerator.
This berry-tella is spectacular on a biscuit or a piece of toast, or warmed over ice cream, but a good portion will likely be consumed right from the jar while standing in front of the refrigerator.
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Get Ricotta Sherbet Recipe from Food Network
Get Ricotta Sherbet Recipe from Food Network
www.delish.com
This light, fresh lamb recipe showcases Iron Chef Cat Cora's Greek roots and love of Latin food.
This light, fresh lamb recipe showcases Iron Chef Cat Cora's Greek roots and love of Latin food.
cooking.nytimes.com
This recipe is by Mark Bittman and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Mark Bittman and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Herby Julep Recipe from Food Network
Get Herby Julep Recipe from Food Network
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Get Grandmother Mantor's Ice Cream Recipe from Food Network
Get Grandmother Mantor's Ice Cream Recipe from Food Network
www.allrecipes.com
Fresh cherries and cream cheese lend their flavors to this yummy frozen treat.
Fresh cherries and cream cheese lend their flavors to this yummy frozen treat.
www.allrecipes.com
This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy meringue. See footnotes to add fruit puree, melted cooled chocolate, or other flavor variations.
This Swiss meringue buttercream is made by heating egg whites and sugar in a double boiler. That step pasteurizes the egg whites and allows them to hold air when whipped into a beautiful fluffy meringue. See footnotes to add fruit puree, melted cooled chocolate, or other flavor variations.
www.chowhound.com
Following a recipe for making Falafel balls, I was left with bits of the wet ingredients in my blender, but didn't have a sauce for the Falafel. So I improvised...
Following a recipe for making Falafel balls, I was left with bits of the wet ingredients in my blender, but didn't have a sauce for the Falafel. So I improvised...