I got this recipe years ago from a friend who brought it to a neighborhood party. It is great served chilled or at room temperature.
Author: MamaJ
Taken directly from the autumn 2008 LCBO Food & Drink. It was soo easy and tasty we make it all the time now... YUMM!!! We made them with butternut squash...
Author: Sessa
Savory is essential for this recipe. In fact, Bohnenkraut is German for savory and translates to "bean-herb."
Author: threeovens
Make and share this Barefoot Contessa's Panzanella Salad recipe from Food.com.
Author: abloom69
Make and share this Gourmet Beef Burgers recipe from Food.com.
Author: Mimi Bobeck
Author: Jeanne Silvestri
An Italian pasta salad with meat, cheese, veggies. Try switching out different ingredients, I usually use what I have on hand, so the recipe changes a...
Author: aHardDaysNight
Author: Edna Lewis
This is great to make at Thanksgiving...it tastes as good at room temperature as it does when it is hot, so you can move it off the stove to make room...
Author: breezermom
This is from the Silver Palate cookbook. They can be spooned over buttered sourdough toast or serve as the filling for crepes or omelets.
Author: cookiedog
The best thing about making ranch from scratch? If you like a more garlicky or more herby ranch, the choice is yours to adjust the recipe accordingly.
Make and share this Yucca With Garlic Sauce: Yucca Con Mojo recipe from Food.com.
Author: Cristina Barry
Oven roasted until the carrots are caramelized, it's so good and so super easy. Add the flavor of garlic and fresh parsley and send it over the top! This...
Author: Penny Stettinius
Found this in Taste of Home magazine and I think the combination sounds so good I wanted to save it. They recommended serving with Sauerbraten, but I'm...
Author: Bonnie G 2
Cooking summer squash low and slow yields sweet, nutty, tender-but not mushy-results. They fold into pasta beautifully, but that's just one of many ways...
Author: Claire Saffitz
This is a recipe I played around with based on a video I watched on YouTube called: The Everyday Dish. Most hot, oven-baked dips, commonly served as appetizers...
Author: Kozmic Blues
Too much zucchini? Try this wonderful relish and enjoy your zucchini year round. It is really good on hotdogs or hamburgers. The yield is a guess, as I...
Author: cuisinebymae
Make and share this Grilled Balsamic Onions recipe from Food.com.
Author: MaryMc
Make and share this Ginger/Garlic Savoy Cabbage recipe from Food.com.
Author: Bergy
Awesome Chunky Tomato Soup is the actual name of this recipe and it lives up to its name. The key to the taste is the yogurt added at the end. Dill is...
Author: DR Gray
I've only eaten brussel sprouts steamed, until I found this recipe. This is from my mom's 500 Low-Carb Recipes' cookbook by Dana Carpender. I added the...
Author: COOKGIRl
Make and share this Soy and Sriracha Glazed Brussels Sprouts recipe from Food.com.
Author: sofie-a-toast
I tried to recreate the best Greek Salad I've ever had.Serve with crusty bread to soak up the wonderful juice at the bottom of the salad bowls. If available...
Author: Sageca
Make and share this Cream of Watercress Soup recipe from Food.com.
Author: PinkCherryBlossom
I make this quick vegetable side to go alongside many dinner entrees. It is especially good with the Chicken Ponzu Over Rice recipe I have posted.
Author: TasteTester
I'm the only one in my family that adores beets, so when I do make them it's got to be very special, like these luscious beety babes!
Author: Mirj2338
It's winter. Hothouse tomatoes taste like pink chalk. This soup, made with canned tomatoes, actually summons up a sense memory of those glorious August...
Author: Elisabetta47
Flavored steaming water adds succulence to these. The dipping sauce is a little different from plain mayonnaise or melted butter (although those are very...
Author: Heirloom Tomato
This is sooo great! I got it from the website Soupchick.com and it is a winner. The tomatoes are roasted and the blue cheese is melted into the soup so...
Author: CaliforniaJan
Make and share this Microwave Acorn Squash recipe from Food.com.
Author: morgainegeiser
My version of a lithuanian cold beet soup. There is nothing better on a hot day. Needs to be served ICE cold (sometimes we even float a few ice cubes in...
Author: Judy Frey 53
Make and share this Spinach Shrimp Salad with Hot Bacon Dressing recipe from Food.com.
Author: bert2421
Simple but delicious side dish. Can substitute herbs and cheese of your choice. We also make with basil and parmesan.
Author: Vicki in CT
This is my attempt at replicating a restaurant recipe for zucchini pasta... it's not EXACTLY the same, but it comes close enough, I guess! You can play...
Author: brokenburner
A green leafy alternative to healthy eating with a combination of the traditional Chinese sweet sauce. So saucy yet healthy.
Author: Frenzy
Make and share this Sauteed Yellow Squash and Tomatoes recipe from Food.com.
Author: smiles4u
I pop these in the oven when I am roasting pork or beef. You can adjust cooking time to the oven temperature you are using. The smell of roasting onions...
Author: Lorac
The first time I made this was when my parents came over to my house for dinner. I was making a hazelnut crusted mahi mahi for dinner and needed the perfect...
Author: misscrys79
Based on a recipe from a McCormick Spices for Health pamphlet extoling the power of super spices as natural antioxidants.
Author: mersaydees
Ridiculously easy to make, this shrimp is oh-so-wonderful-tasty and rich. Not for those watching your fat intake, but hey... everything in moderation,...
Author: Julesong
This is a delicious summer salad, however I make any time of the year. It is always a big hit with family, friends and at church functions. We love it....
Author: Bobtail
There was nothing boring about Sister Mary's Carrots. This was adapted and adopted from "The Best Of Shaker Cooking".
Author: Lorac
I tried this easy appetizer at a party and just had to have the recipe. These are so good and easy to make.
Author: Chris from Kansas
Make and share this Roasted Winter Vegetables recipe from Food.com.
Author: Phil Franco