Make and share this Indian Curry Couscous Salad recipe from Food.com.
Author: Celeste
Make and share this Baby Artichoke Carbonara recipe from Food.com.
Author: Chef Jean
Make and share this Creamy Chicken Wraps recipe from Food.com.
Author: dicentra
Make and share this Cherry Cuba Libre Jello Shots recipe from Food.com.
Author: Alia55
I found this on RecipeGirl.com. She says these are so meaty and juicy, you'd swear they were made with beef. I haven't tried this yet but will when I buy...
Author: CJAY8248
Make and share this Bran and Flax Bread (Bread Machine) recipe from Food.com.
Author: limeleaf
Make and share this South of the Border Soup recipe from Food.com.
Author: children from A to Z
Fast and easy, as no precooking of macaroni is required. Lower fat items and no salt added make this dish somewhat better than others for those watching...
Author: redwine
This makes a wonderfully easy appetizer that is great to serve with tortilla chips, hearty crackers, breadsticks or whatever you like! The bacon can be...
Author: CookingONTheSide
A simple delicious dish that can be made in a very short period of time. Just be sure you have artichoke hearts in your cupboard!
Author: jayneiadarola30
A greek recipe posted for ZWT - Greece Taken on Myrecipes.com The cooking time is the refrigeration time.
Author: Boomette
I played around with a recipe from another site and came up with this..... This recipe will impress upon your most outstanding guests. Add a nice Merlot...
Author: Chef Decadent1
Make and share this Tortellini With Fresh Vegetables recipe from Food.com.
Author: PolishRuski
Make and share this Avocado White Bean Hummus recipe from Food.com.
Author: Tugar357
Make and share this Texas Flour Tortillas recipe from Food.com.
Author: Alia55
For those of us across the pond (and in other parts of the world too) who can't easily find this neat condiment, and/or only need a little bit and don't...
Author: the80srule
The original recipe I made had 1 pound Ground Beef, and 1 pound Italian Sausage, I adapted this for my BIL who doesn't eat red meat. It's a big hit in...
Author: jkm.11.18.
Author: Bon Appétit Test Kitchen
This is a combination of some of my favorite flavors that I tried to create after having something similar at a restaurant. Not to brag, but I think mine...
Author: Sunday
This is my version of waldorf salad. The longer it sits in the frig the better it is. I fix this alot in the summertime. It is so refreshing!
Author: Crazycook in PA
A quick version of the traditional French dish, Sole Veronique, in which the fish fillet is served in a delicate wine sauce with grapes. I used snapper,...
Author: Lalaloob
I got this off Aunt Mid's Spinach bag. It's very tasty and light! The dressing it calls for is Hendrickson's Sweet Vinegar & Olive Oil dressing. But I'm...
Author: JackieMarie
From EatingWell July/August 1995: "Packed with dried cranberries and low-fat granola, these firm bars are excellent travelers, full of complex carbohydrates,...
Author: kitty.rock
Author: Melissa Hamilton
This is a family favorite Appetizer. You can adjust the "heat" by using more or less jalapeno pepper. Serve with gluten free corn chips.
Author: kerri collier
This is an EXCELLENT dish to make for suhr during Ramadan! It's really easy to make, and very yummy!
Author: Palis Favorites
This recipe has never seen Shanghai but the wrappers have! This is a steamed dumpling with healthy, spicy ingredients. It is quite spicy so if you don't...
Author: Bergy
I got this from PETA's recipe website, vegcooking.com. It was my first vegan recipe, and I knew then that I could live without dairy! I hope you will like...
Author: kelli701
Author: Claire Saffitz
Make and share this Victory's Sweet Onion Teriyaki Marinade recipe from Food.com.
Author: bmiene
This recipe produces a nice crisp outside to deep fried fish. For best results cook fish in oil preheated to 375°F. Fry fish for 3-5 minutes depending...
Author: Bergy
Make and share this Peach-Buttermilk Shake recipe from Food.com.
Author: JackieOhNo
From "What's for Dinner?" by Maryana Vollstedt. A combination of grains and pasta with subtle herb seasoning, slightly chewy. I was happy to find that...
Author: vrvrvr
Author: Tori Ritchie
From the Durkee web site. To use, rub turkey with olive oil and sprinkle with rub both inside and out. Roast according to turkey package directions. I...
Author: Kats Mom
Make and share this Chive and Garlic Croutons recipe from Food.com.
Author: breezermom
This was originally a recipe that you started at home and then finished it over a campfire at your tent site. I adapted it to the kitchen - didn't take...
Author: NannyMarvel
I modified this recipe from one I found in Lorna Sass's book, "Pressure Perfect." Tomato sauce has a high sugar content,and it burns easily. I find it's...
Author: ilovechocolate
Author: Bon Appétit Test Kitchen
These chicken nuggets get their outer crunch from a crushed-pretzel coating. The sweet-hot marinade they're rolled in doubles as a dipping sauce. A great...
Author: shawnajean
Make and share this Slow Cooker Stuffed Peppers recipe from Food.com.
Author: Kathy F.
Make and share this Lemon Angel-Hair Pasta recipe from Food.com.
Author: Audrey M
Great for cooking either on the grill or in the kitchen. Everyone wants it but not the recipe, just for me to supply it.
Author: John Sauerbeck
This is one of many recipes I have gotten out of a Grill Masters cook book. Some of them I have tried and some are still on my list to try. But all of...
Author: Lacy S.
Make and share this Spicy New Orleans Grill Rub recipe from Food.com.
Author: dsween
When I want a good night sleep or have gone through a period of insomia or stress, I will use this mixture. Mustard is known for it's stiulating and cleansing...
Author: Abby Girl
Toasted, thinly sliced baguette turns a sweet and savory dish of greens tangled with raisins, pepper flakes, and Parmesan into cocktail party fare.
Author: Cal Peternell, Chez Panisse Restaurant and Café
From Cooking Light April 2009. Use a cast-iron skillet to create a brown crust on the scallops and cook them in a flash; broiling tomatoes intensifies...
Author: GibbyLou
I was afraid the first time I made this - but it came out super tender and loaded with flavour. Its a keeper!
Author: SEvans