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Cheesecake Supreme Shows The Colors for Flag Day & July 4th! by Salad FoodieFor a luncheon on Flag Day I needed a dessert in patriotic colors. Cheesecake Supreme with fresh strawberries and blueberries, or cherry and blueberry pie filling as toppings would do the trick. While I’m not ready to be hired on by Cheesecake… |
2 votes
2990 views
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NY Cheesecake by John ElderTasty NY style Cheesecake |
1 vote
607 views
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Three Cheese Macaroni & Cheese by Salad FoodieAn unusual recipe ingredient caught my attention when I saw this on the Internet and after trying it out the recipe went straight to my rotation FAVS. Three cheeses make it irresistible - Cheddar, Parmesan - and (the surprise to me) - cottage cheese. Then a crunchy topping clinches the deal. I tweaked it very little and believe… |
1 vote
2617 views
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Fennel, Chicken Sausage and Sweet Vidalia Onion Pizza by BearNakedBaker
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1 vote
3076 views
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Fresh Strawberry Pie Topped Cheesecake…The Ultimate Skinny Dessert by Skinny Kitchen with Nancy FoxIf you’re looking for a fabulous, decadent, finale for a party, you’ll love this dreamy cheesecake. It’s luxuriously low in fat and calories compared to a full fat cheesecake. One slice of this magnificent dessert has 233 calories, 9 grams of fat and… |
1 vote
3720 views
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Brie, Blue and Gruyere chesse by CHEF ASHRAF ABD ALEEM ELKHARBOTLYBrie, Blue and Gruyere chesse |
1 vote
2725 views
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Maccheroni al limone. Sardinia Island. by CHEFMAURIZIOSardinia, a beautiful island. I've always tried to understand his people and of course cuisine. It was not easy, but I think I have succeeded almost entirely. The people of Sardinia, is a bit closed, but very generous, as well as superb cuisine. Sardinian cuisine has influences from Spain and Genoa. The ingredients are simple, the sea… |
3 votes
7064 views
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Lovely Springtime Asparagus Risotto by Skinny Kitchen with Nancy FoxRisotto is one of Italy’s great culinary contributions. In Italy, risotto is often served as a first course or side dish for meat or fish. Unlike many rice dishes, risotto should be served in a warm dish and eaten immediately. It will not reheat and must be made at the last minute. If done right, risotto is so rich, creamy and… |
1 vote
2177 views
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ENCHILADA THE FAST WAY BEST WAY by GARY ESTESSThis is the best way to make if it just a few people. Use the red tortilla we make them every week it is so easy. It tast like the reataurant in the kitchen. |
1 vote
2654 views
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Jarlsberg Cheese Dip by Salad FoodieA rich, tasty spread to serve with crackers, baquette bread, pita chips or veggie sticks. An indulgence for the holidays! |
2 votes
3484 views
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Side of mixed cheese for Bedouin breakfast by CHEF ASHRAF ABD ALEEM ELKHARBOTLYSide of mixed cheese for Bedouin breakfast |
1 vote
1936 views
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Carmelized onion Jam / Crostini by BearNakedBaker
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1 vote
4832 views
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burner toaste by sunil k.nayaranother simple and easy one |
1 vote
1361 views
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Tarte fine au roquefort et aux raisins by MichelDélicieux accompagné d’une salade amère |
1 vote
1968 views
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1 vote
313 views
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