A easy soup with tons of great flavor. Healthy and easy to make, this is a warm comforting soup. Rather than bacon or pancetta, I prefer to use diced maple...
Author: SarasotaCook
This is a great snack that I like to make with my mushrooms. I prefer Panko bread crumbs for deep frying as they always come out nice and crispy. Does...
Author: Nizzy28
This recipe has been passed down through my family. It is a requested dish at all family functions and church tureen dinners. It travels well and holds...
Author: Deanna in PA
Make and share this Marinated Antipasto Platter recipe from Food.com.
Author: Vicki in CT
I love braised red cabbage and luckily there are lots of recipes for braised red cabbage dishes. However there's always room for one more recipe and the...
Author: Mrs B
As soon as I saw Buckwheat I thought of Soba Noodles and this is my version of them (quite a bit of trial & error). There will be noodles left over but...
Author: Bergy
Miso has a rich taste, which is perfect for asparagus. This recipe has a nice Asian flavor and I like to serve this especially with teriyaki steak or salmon,...
Author: PalatablePastime
Make and share this Sausage and Mushroom Polenta Lasagna recipe from Food.com.
Author: ratherbeswimmin
This cool fresh salad is perfect for summer! This is one of my own recipes from my blog: www.pickypalate.blogspot.com
Author: Picky Palate
A brilliant way to cook fresh pumpkin; oven roasted with olive oil, cumin & black pepper - this makes a lovely Autumn vegetable side dish AND also freezes...
Author: French Tart
These are divine hot appetizers that are unusual and fun for many occasions. The toast cups can be made ahead and frozen to make party day easier. :)
Author: LKOSLOWSKI
Author: Lidia Bastianich
You may want to play with some different seasonings in the sauce to add more flavor. From Diabetic Cooking Magazine
Author: Charlotte J
This is my version of stuffed mushrooms. I went looking for a recipe and couldn't find anything that fit the occasion. You can always leave the Blue Cheese...
Author: KacerPie
Make and share this Maple-Baked Acorn Squash recipe from Food.com.
Author: Whisper
Make and share this Cabbage, Sausage and Rice Soup recipe from Food.com.
Author: Marie
Make and share this Garlic and Herb Roasted Brussels Sprouts recipe from Food.com.
Author: Hidden Valley
Author: Geoffrey Selling
Orzo pasta salad with zucchini, yellow pepper, corn, cherry tomatoes, pine nuts, feta and a delicious dressing flavored with lemon and oregano. Perfect...
Author: FrVanilla
As an appetizer, I serve this on a lettuce bed but its also a great side salad (for non-picky eaters)! It needs to marinate for at least 8 hours.
Author: CountryLady
Adapted from Michael Loo's recipe. (Found for a request in the Asian forum.) I haven't tried it yet but it looks awfully tasty - I'll post changes after...
Author: lortle
I am adding another zucchini recipe from the past. I have long forgotten exactly where it came from. Actual prep time will depend on how much time you...
Author: sherryinmo
Make and share this Oven-Roasted Asparagus and Leeks recipe from Food.com.
Author: JacquelineS
Make and share this Shrimp and Asparagus Salad recipe from Food.com.
Author: Barefoot Beachcomber
Make and share this Creamy Baked Brussels Sprouts recipe from Food.com.
Author: CookingMonster
If you like portobello mushrooms and like them deep-fried, this is for you! Delicious! Serve with a chipotle-aioli sauce for dipping.
Author: JimChicago52
Make and share this Zucchini and Sausage Casserole recipe from Food.com.
Author: out of here
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served...
Author: Bryant Terry
Crema - a Mexican cultured heavy cream similar to sour cream - is often drizzled over enchiladas and tostadas and added to side dishes and sauces. Here...
Make and share this Italian Green Beans With Tarragon recipe from Food.com.
Author: Dancer
This is one of my favorite winter soups. It's spicy and very flavorful, and makes an excellent side or appetizer soup. The most important thing when preparing...
Author: Starrah
I wasn't in the mood for marinara sauce on my ravioli, so I made this up, inspired by Olive Garden's Portabella Mushroom Ravioli, which is one of my favorites....
Author: hhorn
When I saw this recipe on foodtv, I thought I would give brussels sprouts a try. I LOVED it. I get to craving these & will make a batch just for myself....
Author: Feej3940
The quantity of meat you'll have in your finished ham stock will vary depending on whether you use shanks or hocks. Although shanks from the butcher yield...
Make and share this Amish Sweet and Sour Red Cabbage recipe from Food.com.
Author: malcolm
Make and share this Roasted Asparagus With Olive Oil recipe from Food.com.
Author: Jafael
Make and share this Halloumi and Vegetable Kebabs recipe from Food.com.
Author: Charishma_Ramchanda
adapted from smitten kitchen! love her :) These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed...
Author: sofie-a-toast
Make and share this Asparagus, Snap Pea and Avocado Salad recipe from Food.com.
Author: carolinafan
This is one of my adopted recipes. I love Green beans, especially when prepared with that Emeril flair!
Author: TishT