300 or fewer calories, European, Winter Рецепты
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Garlic Butter BreadsticksThese irresistible and simple Garlic Butter Breadsticks are so light, airy, and crispy, you’ll make them over and over again! |
Culinary Envy
июня 2016 Продвинутый |
1 голос
1400 визитов
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Chicken with Marsala Mushroom SauceChicken with Marsala Mushroom Sauce is tender chicken breasts sautéed and covered with a fabulously rich… |
Culinary Envy
дек. 2016 Продвинутый |
1 голос
1656 визитов
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Sausage, Spinach, and Bean SoupRunner-up Southern Living Best of the Best 1999. A really delightful soup that will warm you on a cold winter's day. Serve with crusty bread… |
Judi Jerome
нояб. 2014 Продвинутый |
1 голос
3046 визитов
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Gorgonzola-Sauced Pasta
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Chef Feiny www.feintastingfoods.com
дек. 2010 Продвинутый |
2 голоса
2218 визитов
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Summer Vegetable soupEating 5 vegetables a day is easy with this vegetarian summer soup. Some would call it summer minestrone. This can be made a day ahead,… |
Julia Ann Souders
авг. 2015 Средний |
1 голос
1803 визита
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Pasta e Fagioli Facile - Easy Pasta and BeansJust as the name implies! A delicious, healthy and hearty dish that can be enjoyed hot or cold. |
Ann Harris
авг. 2010 Средний |
1 голос
3247 визитов
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Zucchini con Anice
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BearNakedBaker
февр. 2011 Профессионал |
1 голос
2744 визита
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Twisted Butter's Corn Ravioli in Sweet Cilantro Lime Cream SauceTwisted Butter Chef and Owner Jane Johnson makes hearty, homemade ravioli… |
Lauren Bishop
окт. 2012 Средний |
1 голос
1978 визитов
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TzatzikiTzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great… |
Chef Smith
сент. 2010 Профессионал |
1 голос
2689 визитов
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Petits Choux au Fromage* A savory version of Pate A Choux that many upscale restaurants use as a filler at the beginning of a meal or as an appetizer for those who are… |
Chef Smith
мая 2011 Профессионал |
1 голос
3158 визитов
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Mini QuicheMost people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is… |
Chef Smith
янв. 2011 Профессионал |
1 голос
2533 визита
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