Couscous, traditional Berber food, is one of North Africas' great dishes. Here, mixed with lemon juice and mint and served with roasted vegetables, it...
Author: Karen Elizabeth
Farro is a sturdy grain that stands up well to such lusty ingredients as beet greens. The flavor is sweet and nutty, and it contrasts nicely with salty...
Author: Nado2003
Make and share this Uno's Chicago Style Deep Dish Pizza Dough recipe from Food.com.
Author: jcaldwel
This classic Moroccan side dish couscous recipe is given a bit of crunch with some chopped toasted pecans. From Linda Larsen,Your Guide to Busy Cooks,...
Author: Nana Lee
A quick and easy way to make a delicious healthy meal!
Author: Deemcgee
My Pampered Chef consultant sent me an email today and this recipe was featured. Sounds yummy for the upcoming holidays! The directions feature actual...
Author: senseicheryl
Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine,...
Author: Sharon123
This recipe is very good. Serve warm for a main dish or cold for a side dish. In place of quinoa, you can also use the same amount of brown rice or bulghur...
Author: Candi Waldrop Morgan
Make and share this No-bake Caramel Popcorn recipe from Food.com.
Author: Tina Bachmann
I bought Hubert Keller's Burger Bar cookbook and decided to skip right by the fattening yet delicious beef burger recipes and try a garden variety. I made...
Author: Diet It Up
A refreshing and satisfying side dish. Also great for lunches! You may mix red quinoa with regular quinoa for a pretty color variation.
Author: toastyfrenchy
This take on a Greek salad gives quinoa a new burst of flavor and is packed with protein! Serve at room temperature or chilled.
Author: Julie
This combination of carrots and lentils is so tasty and the spices give just a hint of zing to this delicious thick "stick to your ribs" Soup Its so easy...
Author: JoyfulCook
A zesty and colorful salad that makes great use of cranberries. Nice addition to a holiday buffet as it can be prepped in advance, is zesty and unusual...
Author: rsarahl
Also try using different types and boldness variations of Cheddar, or sub Monterrey Jack or a mixture thereof. Those shredded Mexican/Taco cheese packages...
Author: GoldsmithLissa
Straight out of NW Alabama, this is my wife's signature dish at hollidays. Mind you, I stole this from her, so I'm hoping and trusting the amounts are...
Author: Red_Apple_Guy
These cookies your horse will love. I've made them for the pickiest horses and they have loved them. I'm sure if you make them your horse will love them...
Author: Jessica Avery
This is the basic recipe for cooking quinoa. You can use it in place of rice, or you can use it as the basis of a salad or tabouleh. Quinoa is a light...
Author: Jubes
From Cooking Light. Per serving: 495 calories, 15.7 g fat, 15.8 g protein, 73.8 g carb, 7.9 g fiber, 0 mg cholesterol.
Author: ratherbeswimmin
Make and share this Polenta With Porcini Sauce recipe from Food.com.
Author: PinkCherryBlossom
This makes a good accompaniment to fish and meat when it's served warm. You can also serve it as a cold salad as part of a buffet. You can use any kind...
Author: Sackville
Make and share this Green Split Pea & Barley Soup recipe from Food.com.
Author: Dancer
This salad uses quinoa, which gives a nice texture and mild nutty flavor to the dish. Best served chilled, this salad is wonderful for picnics.
Author: Magpie
Found this in a Southern Living of indeterminate age. I NEVER liked grits until I fixed this with roast beef and gravy. NOW -- I pay much more attention...
Author: NurseJaney
I got this recipe from a church cookbook that was compiled by the ladies of the church using their favorite family recipes. I make it often and my family...
Author: OceanLuvinGranny
Make and share this Bulgur Wheat With Veggies recipe from Food.com.
Author: Mysterygirl
A very festive dish! The flavors blend nicely together. It's a wonderful alternative to rice or couscous. The Quinoa seed is considered a supergrain and...
Author: LisaAD
I viewed the recipes already posted and here's yet another version from Jeff Smith, The Frugal Gourmet. The prep time given is for cooking on the stove...
Author: CindiJ
This is my family's favorite soup dumpling. The nutmeg makes it so great. It came with my grandmother's side of the family from Denmark. She made them...
Author: Narshmellow
Make and share this Creole Shrimp and Grits recipe from Food.com.
Author: KathyP53
Looking at my recipes you probably get the idea that we like Mexican food! This is Paula Deen's recipe for tamale pie. If you can't find Self-Rising Corn...
Author: Galley Wench
This has the creamy texture of risotto without the constant stirring. Use only ISRAELI couscous, which is larger than regular couscous. (Can usually be...
Author: Outta Here
I am always on the lookout for unique couscous recipes. It's so easy to make but DH thinks it's bland. I saw Giada make cakes one day with the couscous...
Author: Penny Stettinius
These sweet corn cakes are a bit of buttery heaven, but they're more of a thick pudding than a cake. El Torito Restaurant in LA serves a scoop of the corn...
Author: lynnski LA
Make and share this Polenta with Blue Cheese recipe from Food.com.
Author: Rita1652
A unique way to make stuffing for any chicken or turkey meal and without stuffing the bird... Crunchy outside texture.. but moist and tasty inside... the...
Author: Georgia Sawhook
Very simple appetizer with a gormet feel. The tart apples and the goat cheese go together very well. Your guests will come back for seconds! I got this...
Author: Wish I Could Cook
Make and share this Gluten-Free Yorkshire Pudding recipe from Food.com.
Author: Chrissyo
A very easy salad and a nice twist on the usual cranberries-pecans salad with contrasting flavors and textures. Nice in the fall/winter with a bowl of...
Author: sarahmagali
Freezes well. Can easily be made low-sodium by using the low- or reduced-sodium canned or bottled ingredients.
Author: Millereg
Make and share this Moroccan Mushroom Couscous recipe from Food.com.
Author: Rita1652
Fish and Fungi (foon-ji) is considered to be the unofficial dish of the US Virgin Islands. This recipe dates back to the days of slavery. Danish Law (owners...
Author: Member 610488
Nutty tasting barley and sweet celery root turn this soup into comfort food! To speed up cooking time, replace the pearl barley with quick-cooking barley,...
Author: Sharon123
This double crust pizza is thick, light, and very bubbly and tasty. My directions will include mixer, but you can make by hand if you desire.
Author: Gondo
From the chefs at Johnson & Wales Culinary School. We made this in the Vegetarian Cooking Class, and it was PERFECT!
Author: Kozmic Blues
Authentic polenta (not the instant variety),an Italian cook's version of cornmeal, is ideal for making this dish. Ordinary supermarket cornmeal will do,...
Author: Barb G.
A variation of an old favorite. I found this in a crockpot recipe book but found that I could do it just as easily in the oven.
Author: TishT
My good friend made this last year for Thanksgiving instead of traditional stuffing. It is easy to make but tastes like it was really hard to do. So don't...
Author: Punky Julster
I adapted this recipe from an Eastern European Oxtail soup recipe I found at http://easteuropeanfood.about.com/od/crossculturalsoups/r/oxtailbarley.htm...
Author: PhillGreen