From the kitchen of The South Beach Diet Cookbook (orange)
Yummy frittata with lots of veggies. I usually use about twice the amount of peppers and mushrooms as called for in the recipe and sometimes an extra zucchini, too. One of the ingredients in the recipe is liquid egg substitute. I never have this on hand and have a hard time finding it, so I just throw in a couple of extra eggs depending on how many vegetables I’ve used.
From the kitchen of Yankee Harvest Recipes
Makes 4 fresh delicious hearty servings
These Ukrainian stuffed peppers cook on top of the stove, in a pot. Long and slow, low heat cooking, is the secret to this delicious Ukrainian stuffed pepper recipe.
ETHNIC COOKING HINT: Sour cream is a staple in every Ukrainian kitchen. Practically every meal has something made with sour cream. A very tasty horseradish sauce is easy to make and is delicious anytime. See below for the Ukrainian Sour Cream and Horseradish Sauce recipe.
From the kitchen of epicurean.com
Middle Eastern Vegetable
Work time: 15 minutes Total time: 55 minutes
4 servings. Each serving: about 485 calories, 16 g protein, 94 g carbohydrate, 7 g total fat (1 g saturated), 3 mg cholesterol, 1030 grams sodium.
From the kitchen of Quick and Easy Thai (liberal interpretation)
The original recipie is for beef; we have also sustituted chicken with equally delicious results.
From the kitchen of Vegetarian Times and Amber, Frosting from The Vegan Chef and Amber
I have an inability to follow a recipe as directed; I always adjust to my needs. In this case, a cake for Chloe’s birthday. Requirements: Wheat free, dairy free, no refined sugar and deeee-licious. Mission accomplished.