This simple way to cook carrots is one of the most popular vegetable dishes we make at work. The smell and taste is great with the addition of the sesame...
Author: JustJanS
Low-calorie, chilled Russian soup is quick to make with the microwave and food processor. I have not made this recipe which was originally printed in Barbara...
Author: TishT
My favorite way to prepare mushrooms. Even if you don't like mushrooms, you'll like these. Great served over steaks or mashed potatoes. Adjust seasonings...
Author: cylee
So many people think they don't like brussels sprouts - it's sad, because they're such a wonderfully tasty vegetable! I figure they must have had them...
Author: Julesong
This, I am told, is the original Caesar salad by Chef Alex-Caesar Cardini - Caesars have sure changed a lot
Author: Bergy
This is a recipe from The Stone House, a Bed and Breakfast in Chester, Ill. (By the way, Chester is the home of Pop-Eye the Sailor, so you'd better eat...
Author: papergoddess
The second of my three favorite Chinese recipes, adapted from The Frugal Gourmet. Since I don't like CRISP asparagus that tastes like grass to me, I make...
Author: BarbryT
Make and share this Stuffed Cabbage Rolls recipe from Food.com.
Author: MizzNezz
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
A very quick and simple salad I threw together when I couldn't find any greens in the fridge. It turned out delicious. In truth, amounts are guesstimates,...
Author: Luschka
From A Taste of Italy (1996) by The American Cooking Guild: "Wild mushrooms are a specialty of northern Italy; golden brown porcini is the undisputed favorite....
Author: Heather3271
Quick and easy. A German side dish favorite for fried meat or fish. Sweetness comes from cooking in butter and a little sugar. I only use enough sugar...
Author: Inge 1505
This is a good recipe for squash that has been cooked and you don't know what else to do with it. My family just love them.
Author: Nana in Texas
Make and share this Roast Fillet Of Beef With Madeira-Mushroom Sauce recipe from Food.com.
Author: MizzNezz
Make and share this Asparagus Cashew Stir-Fry recipe from Food.com.
Author: Julesong
Make and share this Butternut Squash Fries recipe from Food.com.
Author: BurtonFanatic
This is a regular family favourite that we serve with Moroccan or Lebanese style meals. Or Greek or Italian-whatever we feel like I guess! And we love...
Author: JustJanS
Make and share this Beef with Tomato and Green Peppers recipe from Food.com.
Author: Dancer
A WONDERFUL side dish to have with any meal and especially when the homegrown tomatoes and cucumbers are in season. Simple and easy preparation. Note that...
Author: Seasoned Cook
I made this last year for the holidays, and it was terrific! I added the garlic (of course!) I use a combo of the butter and the olive oil, but Zaar would...
Author: Scoutie
I got this recipe from another web site and posting it here for safe keeping. I haven't tried it yet, but hopefully I'll be able to soon.
Author: Luby Luby Luby
Make and share this Spicy Parsnip and Carrot Soup recipe from Food.com.
Author: Patchwork Dragon
Originally from Cook's Magazine. Can be a side dish (4 servings) or a vegetarian main course (2 servings)
Author: dianegrapegrower
Make and share this Broccoli Ritz Cracker Casserole recipe from Food.com.
Author: Pvt Amys Mom
Make and share this Japanese-Style Quick-Pickled Cabbage Slaw recipe from Food.com.
Author: Ashley U
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
A great side to roast chicken, these vegetables are also delicious served on a bed of mixed greens and drizzled with a little more oil and vinegar. They...
Author: Dancer
A great version of serving carrots that even kids love. The cinnamon is such a nice touch and the honey is a great substitute for sugar. I hope you enjoy...
Author: HokiesMom
Unlike guacamole, everything is hand-chopped. I use it as a salsa for arepas, a chopped salad with meals, a chunky dip for corn chips.
Author: Kathy228
Source: Cooking Light magazine. This soup is just 1 point per cup, for those counting points. DBMNMR
Author: Tracy K
I am going to try this dish for a Christmas potluck. It's from the Cook's Illustrated February 2005 issue.
Author: Carin C.
Author: Helaine Ohayon
This grilled portabella burger makes the perfect dinner for a vegetarian or flexitarian. The portabella mushroom actually completely replaces the meat...
Author: BrittanyS
Carrots can be quick and easy to prepare when you combine traditional cooking methods with the ease of the microwave. This recipe is adapted from America's...
Author: PaulaG
Make and share this Roasted Asparagus, Onions and Mushrooms recipe from Food.com.
Author: lucyinthesky53
A layered vegetable salad with lettuce, onion, celery, red bell peppers, peas, salad dressing, sugar, cucumbers, shredded cheese and bacon. Cooking time...
Author: Cindi M Bauer
These are a wonderful change from carrots with butter only. I have a hard time getting my kids to eat carrots, but they love them this way!
Author: Lois M
These are very rich and delicious crepes. I made this for my husband for our very first Valentine's Day when we were dating - let's just say that we've...
Author: Nif_H
I was looking for a way to cook the okra I'm growing in my garden. I didn't want to deep fry it with breading and my sis-in-law said her granny used to...
Author: CrysDanMom
Make and share this Sauteed Sugar Snap Peas recipe from Food.com.
Author: kymgerberich
Make and share this Barefoot Contessa's Panzanella Salad recipe from Food.com.
Author: abloom69