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Cookies ’n’ Cream Angel Cake from Betty Crocker The Big Book of Cakes (Betty Crocker Big Book)

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Blueberry and Cream Cookies

(Bon Appétit, September, 2010)

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Blueberry Jam

(Real Simple, July, 2011)

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Blueberry Oatmeal Bars (with Spinach)

(Deceptively Delicious by Jessica Seinfeld, 2007)

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Blueberry Streusel Cake

(Cooking Light, April, 1997)

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Blueberry-Pecan Scones

(Cooking Light, December, 2005)

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On August 14, 2007, 8:04 pm cardlady said:

I make these a lot. they are good reheated in the microwave for 30 sec.


Bobby Flay’s Honey-Rum Baked Black Beans

(EatingWell, May/June, 2011)

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Boneless pork chops with apple chutney

(The Martha Stewart Living Cookbook, The New Classics by Martha Stewart Living Magazine, 2007)

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Borscht

(Gourmet, February, 2000)

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Bouillabaisse Toulonnaise

(A Pig in Provence by Georgeanne Brennan, 2007)

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Bountiful Blue Cheese Mashers

(Better Homes & Gardens, November, 2009)

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Bourbon-Pecan Tart with Chocolate Drizzle

(Cooking Light, November, 2007)

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Braised Chicken With Olives And Sweet Peppers

(Food & Wine, October, 2008)

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Cooking chicken with the skin on adds flavor, but also fat to this dish. Some of that fat is discarded after cooking which keeps the calories lower but still keeps the flavor.

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On September 18, 2008, 4:01 pm foodieprincess said:

Still trying to answer that eternal question what can I do with this chicken? Then try this, comfort food at its best. Serve it with a little brown rice for a great "Sunday" dinner. If you don't feel like roasting the peppers yourself, the jarred ones will work just fine.


Braised Lamb Shanks With Ratatouille Sauce

(Mercury News, April, 2008)

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Brandied Pears

(Martha Stewart Living, November, 1994)

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Bratwurst With Apples, Onion, And Sauerkraut

(Bon Appétit, October, 2007)

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Breakfast Pizzas

(Brunch by Georgeanne Brennan, 2008)

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On March 17, 2008, 2:58 pm wwwebster said:

http://www.projectfoodie.com/index.php?option=com_content&task=view&id=911&Itemid=122


British Meat Pies

(Food Network Magazine, March, 2010)

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Broccoli Macaroni And Cheese

(Southern Living, February, 2002)

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Broccoli Rabe And Butternut Squash

(Gourmet, December, 1998)

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Broccoli Rabe, Butternut Squash, and White Bean Soup

(Cooking Light, November, 2003)

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Broiled Cumin Lamb Chops with Curried Couscous

(Cooking Light, November, 2007)

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Brown Butter Pasta

(Mercury News, September, 2008)

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Brown Sugar Baked Sweet Potatoes And Acorn Squash

(Gourmet, November, 2009)

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Brown-Butter Crêpes

(Fine Cooking, April/May, 2012)

These crêpes are buttery but mild, an ideal blank canvas, ready to be topped or filled with savory or sweet ingredients. The addition of brown butter gives them a flavor richer than that of the average crêpe.
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Brownies (with Carrot and Spinach)

(Deceptively Delicious by Jessica Seinfeld, 2007)

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