Faloodeh - Dessert With Homemade Rice Noodles Recipe - 0 views
Recipe Middle-Eastern Kale & Chick Pea Sauté with Za'atar: Easy & Exotic - 0 views
Slow-Baked Beans With Kale - 3 views
Amish Friendship Bread, with apple sauce - My daily cookbook - 2 views
Roasted Figs with Red Wine-Fig Sauce Recipe | Food & Wine - 0 views
Soba with Pea Shoots, Shiitake Mushrooms, and Leeks Recipe at Epicurious.com - 0 views
Parsnip Flan With Wild Mushrooms And Shallots | Key Ingredient - 2 views
Quinoa with Currants, Dill, and Zucchini Recipe - 1 views
Kalyn's Kitchen: Recipe for Roasted Cabbage with Lemon - 0 views
Baking Soda vs. Baking Powder | Cooking Light - 0 views
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For perfect cut-out cookies, you’d use baking powder because it allows the dough to rise but doesn’t make your proud gingerbread man look like he had a close encounter with a car tire. But for chocolate chip cookies, you’d use baking soda because it allows the dough to spread, and you get thinner, crisp edges with a tender center. (Now I’m craving cookies!)
Pink mashed potatoes with beets and beet greens ~ - 0 views
Pasta with Garlic-Scape Pesto Recipe | Epicurious.com - 0 views
Baked Acorn Squash with Mustard and Honey Recipe : Food Network - 0 views
Spicy Stir-Fried Tofu With Kale and Red Pepper Recipe - NYT Cooking - 0 views
Chicken Dijon Recipe - 0 views
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