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com) Shutterstock that does not need a lots of butter or cheese, toss a room-temperature beaten egg with the hot pasta and a little of the boiling pasta water and stir like insane (the heat ought to kill any bacteria). Cara Eisenpress, of Big Girls, Small Cooking area (biggirlssmallkitchen. com) It fasts and easy, and it does not make a big mess.

com) as the tastes combine. Among my most popular was made with sake, vodka, white wine, pineapple, and lychees. Sarah Ashley Schiear, of By Sarah Ashley (bysarahashley. com) with dressing for a full 2 minutes to make the greens tender, tasty, and more digestible. Elana Amsterdam, of Elana's Kitchen (elanaspantry.

Maria del Mar Sacasa, of Cookin' and Shootin' (cookinandshootin. com) Shutterstock their oils burn like insane, and soap and water doesn't constantly do the trick. Susan Voisin, of Fat, Free Vegan Kitchen area (blog site. fatfreevegan.com) for a hearty, healthy salad topper that will last all week. Anne Mauney, of f, ANNEtastic Food (fannetasticfood.

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Julie Fagan, of Peanut Butter Fingers (pbfingers. com), bake the batter for about two-thirds of the time the recipe requires, then freeze with a dish towel under the pan. Cara Eisenpress, of Huge Ladies, Little Kitchen (biggirlssmallkitchen. com) when you reheat it and it will be as creamy as ever.

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More About Cooking For My Soul: Recipes and Tips for the Home Cook

this scrumptious pasta salad is made with tender orzo, intense tomatoes, crisp cucumbers, plenty of fresh herbs, tangy feta and olives, and it's all tossed in a tangy lemony vinaigrette. It's a breeze to prepare and can be all set in 25 minutes or less! This is the best thing to make year-round.

You can make as is or toss in some cooked chicken or shrimp (just make a little bit of extra dressing). And if you want to make it even healthier you can use whole wheat pasta in place of the basic semolina based orzo. This is overflowing with fresh Mediterranean flavor and it is so simple to throw up.