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5 second rule by Cheryl Sternman Rule

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  • Watermelon gazpacho

    • fprincess on August 01, 2013

      Simple cold soup that is prepared in the blender. Seasoning is key (otherwise the soup just tastes like a fruit smoothie!) – be generous with the salt & pepper and the flavors will pop. Photo here: http://tartinestotikis.wordpress.com/2013/07/29/a-couple-of-quick-summer-soups/

  • Roasted beet salad with goat cheese and walnuts

    • pgarcia on November 09, 2013

      I roast beets on Sundays then assemble this dish on workday mornings to have for lunch. I have even found that sliced roased beets freeze well to thaw and assemble this salad with little discernable difference from freshly-roasted beets.

  • Dark & mysterious muscovado pancakes

    • monica107 on January 25, 2014

      I ended up adapting the recipe a bit, but it makes a nice whole-grain-y tasting pancake. I would like to see more of the teff flour, though. I used spelt flour instead of the AP (which seemed like it would negate a lot of the whole-grain-y-ness of it) and oat bran instead of wheat bran (out of necessity).

  • Bacon green beans with crispy sage

    • Jane on July 01, 2011

      Very quick and easy but oh so tasty. And what doesn't taste better with bacon fat? The combination of green beans, bacon and crispy sage was really good.

  • Slow cooker black bean soup

    • ssdrabek on August 21, 2011

      Was not very tasty at all.....needed to add LOTS of chili powder and had to doctor it up to make it more tasty, not impressed.

  • Almond paste & toasted almond chocolate chip cookies

    • Jane on November 21, 2011

      Very yummy cookies. Definitely do not overcook, as Cheryl says in the instructions. I accidentally did one tray for too long and there was a big difference in yumminess. For anyone (like me) who is an almond addict, these cookies are fab. Chunky toasted almonds, nuggets of almond paste plus almond essence give you a triple-whammy hit plus chocolate as an added bonus.

  • One bowl chocolate sour cream cake with or without quick glaze

    • Cati on February 17, 2013

      Made yesterday quickly for visitors who gave very short notice. Very good. Will adopt for my chocolate cake recipe. Just as good as the recipes of old that required a mixmaster, creaming of butter and sugar, then beating in eggs then carefully folding in flour and milk alternately. What a waste of time all that method was when you can get results like this with no effort

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