you blog what you eat - a visual food journal
You Blog What Eat. you blog what you eat - a visual food journal -.
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you blog what you eat - a visual food journal
you blog what you eat - a visual food journal -
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Roasted Beet and Pumpkin Soup | you blog what you eat
Nothing says "autumn" like pumpkin soup. I've made plenty of butternut squash and pumpkin soups before and always enjoyed them. Last week at the farmer's, Food, Recipe autumn, beets, healthy, pumpkin,...
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Fresh Tomato Bolognese | you blog what you eat
With 50 or so fresh picked tomatoes from the garden quickly ripening in my sunroom, I decided it was time to make some sauces. This is the bolognese, Food, Recipe fresh herbs, garden, Meat, pasta, sau...
Youblogwhatyoueat.com news digest
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11 years
This is one of my favorite dishes. I love fried chicken, but I don’t want the calories. Who does? This is a great alternative.
12 whole chicken wings (cleaned, rinsed, seasoned with spices below)
Flour/Cracker Mixture (can be lightly pulsed together in a food processor)... -
11 years
This dish should be saved for an afternoon of cooking, shopping, and errands. You’ll need the crock pot for the first half and a food processor and a large soup pot for the second half. You can use chicken to make the stock or simply rely on the flavors...
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11 years
Sweet potato “crostini” with roasted beets, figs, cashews and feta
This recipe is great for a gluten-free vegetarian appetizer or party food. The sweet potato base replaces a cracker or piece of toast in a more traditional appetizer, and the combination of roasted beets, feta, figs or dates, and cashews adds a sweet...
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11 years
With some veggies that needed to be eaten soon, I set to work developing an on-the-fly recipe that would make use of everything available.
This recipe can be modified based on whatever veggies you have.
Ingredients:
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| Updated: | March 11, 2024 |
| Expires: | March 10, 2024 |
| Created: | March 10, 2011 |
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