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Valentine's day recipes with 500 or fewer calories costing less than $2.5 per serving
All recipes » Valentine's Day » 500 or fewer calories
Nutella Cookie CupsIs it even possible for someone not to like Nutella? Write this date on your calendar, because that’s all about to change when you sink your teeth… |
MyWeekend Plan
Aug 2021 Intermediate |
1 vote | |
Pear and Apple Muffins
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Chef Smith
Nov 2010 Professional |
1 vote
1726 views
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Mac & Cheese
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Chef Smith
May 2011 Professional |
1 vote
1329 views
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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
May 2011 Professional |
1 vote
3158 views
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Panna CottaPanna cotta – meaning “cooked cream” – is a well-known and frequently requested delicacy that originated in Piedmont and is made of cream and sugar.… |
MyWeekend Plan
Sep 2021 Intermediate |
1 vote | |
Tropical SnowdropsThe dried fruit can be anything you'd like, that's "Tropical". Cashews are also good to use.... |
BearNakedBaker
Feb 2011 Professional |
1 vote
2598 views
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Italian Shrimp Salad
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Chef Smith
Feb 2011 Professional |
2 votes
2029 views
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Vegan Chocolate CupcakeA delicious cake without animal ingredients |
Ana araujo
Mar 2011 Intermediate |
1 vote
2412 views
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Nicoise Salad FrittataNicoise Salad with a Latin twist. Layers of flavor and all the components of the classic and classy salad, baked into a delicious frittata and… |
Smokinhotchef
Aug 2011 Advanced |
1 vote
2318 views
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Chocolate Lava CakeDo you know how we can’t eat actual lava because it’ll melt our face-off? Well, here’s a chance for you to enjoy an edible version of lava! A… |
MyWeekend Plan
Aug 2021 Intermediate |
1 vote | |
swordfish avocado1 1/2 to 2 swordfish steaks, about 1 inch thick tips: Shark can be substituted for swordfish if desired. make basting brushes from oregano… |
maeghan
Feb 2010 Beginner |
1 vote
3074 views
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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
Jan 2011 Professional |
1 vote
2533 views
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