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Navy Bean Soup Recipe : Food Network Kitchens

Navy Bean Soup Recipe : Food Network Kitchens

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Roasted Red Pepper Soup This soup is an excellent source of healthy vitamins – and it's delicious! If you don't have an immersion blender, a regular blender works fine. You can use jarred roasted peppers but roasting fresh red peppers is easy and adds a depth to the pepper flavor that can't be beat. One bowl will fill you up. Roasted Red Pepper SoupGina's Weight Watcher RecipesServings: 4 • Serving Size: 1 1/2 cups • Old Points: 2 pts • Points+: 4 pts Calories: 138 • Fat: 3 g • Protein: 3 g • Carb: 21 g • Fiber: 3 g Ingredients: Cover the bowl with a lid or a dish to make it airtight to build up steam. Truffled Mac and Cheese Share this image Share It Pin It You'd think that after all of the rich food I ate over Thanksgiving that I'd be subsisting on carrots and celery through December. Instead, last night I decided that Mac and Cheese would be a more appropriate meal and Kraft just wasn't going to cut it. I used this recipe and substituted Horseradish Cheddar and added some truffle salt for a little bite and an indulgent touch.

Nutter Butter Peanut Butter Pie Nutter Butter- Peanut Butter Pie If you hadn’t heard already, our food blogging friend Jennie lost her husband Mikey last week. It was a sudden and unexpected loss. The kind of loss that is unfair in every way. Homemade Rice-A-Roni I love rice-a-roni. Everytime we go to the grocery store I have to buy a box, I don’t know what it is about it I just love it, always have and most likely always will. Thankfully Adam likes it too! I saw this recipe a while back and knew I needed to try it because if I could make homemade rice-a-roni that would be just “shiney” as Adam says. This tasted JUST like rice a roni to me, I “doctored” the recipe up so I have changed the recipe to reflect this. Rice-A-Roni (Orginal From: Feeding the Firemen)

Skillet Lasagna Recipe : Food Network Kitchens Directions Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 tablespoon herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Turkey enchilada verde soup Three weeks ago on a Friday, I found myself back in Texas so I could give my talk at the University of Texas at Arlington. It went well and the students seemed to enjoy the subject matter—though who doesn’t enjoy talking about cheese enchiladas, old friends, grandparents and recipes? In any case, because I’d been a nervous wreck leading up to the talk, I hadn’t spent much time focusing on anything else that was going on in the world. So imagine my surprise when I woke up on Saturday to the news that a big storm was heading to New York City.

Coffee-Scented Chocolate Cake with Vanilla Coffee Buttercream OK, I’ll admit… I totally didn’t understand the “scented” cupcake thing until now. You always hear those fancy bakers from posh cupcakeries talk about pistachio-scented this and almond-scented that. And you know what? It used to sound silly to me. But now I totally get it. In my Google quest to figure out what makes a really moist chocolate cake, I added a little secret ingredient to these cupcakes (the ones I baked into mason jars with my leftover batter). A bit of nostalgia and some delicious Peach Pie I know it’s the end of October and most people can’t find fresh peaches anymore. But I live in Georgia……and apparently, peaches are in season year round here. Ha.

Homemade Rice-A-Roni May 16th, 2008 by katie This is our standard rice side for those meals that need something a little more interesting than plain white rice. It takes no more time than the boxed stuff and only a teeny bit more effort (teeny as in you have to find your bottle of parsley flakes in the back of the spice cabinet).

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