Author: Mollie Katzen
Kudos to my sis! This former fast-food junkie has become a lot more conscious of the foods she prepares for her family in recent years. The fact that her husband has had a heart attack (requiring quadruple...
Author: Veggie Girl NYC
I'm posting this for ZWT3. I've not made it but it seems a nice preparation of rutabagas or swedes as some of you call them. This is from Florence Schwartz's "Vegetable Cooking of all Nations".
Author: Acerast
These are simple to make and my family's favorite. We prefer these because they use less sugar than some other recipes and no brown sugar at all. I never cared for beets until I tried these. From my Best-Loved...
Author: Kats Mom
St. Patrick's Day in a flash: A zesty glaze makes corned beef from the supermarket deli your own. The perfect go-with? Wedges of cooked, buttered cabbage, of course.
Author: Bon Appétit Test Kitchen
This appetizer is loaded with so many flavors and it's vegetarian and healthy. Give it a shot if you want to impress! It may sound like a ton of work, but it really is simple. If you like bold flavors,...
Author: Tanya Demeris
A spicy appetizer of jalapeno peppers stuffed with beans, chicken and cheese. Topped with sour cream, this appetizer is unbelievably good!
Author: TTAYLOR239
Author: Terry Kirts
This unusual, sweetly spiced, Moroccan Carrot Dip is wonderful served with olives and warm flat bread for dipping. From a recipe by Jill Dupleix.
Author: Daydream
This is coleslaw is really pretty using both red and green cabbage, but is best made ahead of time so it can marinate for several hours or overnight. Recipe adapted from Bon Appetit (January 1981)
Author: ellie_
Make and share this Coleslaw With Peanuts recipe from Food.com.
Author: Nancarino
Make and share this Grannydragon's Really Quick Cream of Asparagus Soup recipe from Food.com.
Author: Grannydragon
Author: Ian Knauer
Let me first say that as a general rule, I don't like coleslaw. However, this coleslaw is AMAZING and is a far cry from the limp, sugary, slop that is on most menus. It pairs perfectly on top of a pulled...
Author: Dans La Lune
My mother begged this recipe from a neighbor almost 40 years ago. I'm making it still every summer, because it's so good. This is pretty much the original recipe, though I've updated the brine based on...
Author: dianegrapegrower
Didn't have enough Jalapenos to make full out poppers, but improvised for a creamy and spicy appetizer. You'll want to eat them right away, but they will be molten hot so be careful!
Author: Jessina
A delicious appetizer for the holidays that is easy to make and requires no baking time!
Author: Katherine Unger
Fun, fun, fun!!!! My husband and I did this fire pot for our last dinner party. Everyone loved it and the dinner went on for a long time with lots of laughs and conversation. We also served an assortment...
Author: ugogirl
This is my favorite of our family recipes. I've listed it as my mom always made, but I love to play with it. On Mexican night, I'll add a pinch of cumin or chili powder and use a Mexican cheese like Queso...
Author: puppitypup
No need to worry about why this Dominican burger shares a name with the Argentinean sauce-nobody knows. Instead, just call it a chimi, grab a cold beer, and enjoy!
Author: Andrea Albin
I have been fixing my Green beans this way for about a year now and I just love it!! You can also cook asparagus the same way!!!
Author: The Motherchef
Author: Shelley Wiseman
I've never tried fennel before tonight. It is wonderful!! It may smell like licorice before you cook it but don't let that scare you away. For a hint of the flavor to come, take a sniff. Often likened...
Author: Charlotte J
A Jolinda Hackett recipe.his recipe uses store-bought salsa and taco seasoning to make a super-quick vegetarian taco filling from TVP. The TVP has a texture similar to shredded chicken when cooked. Wrap...
Author: Queenkungfu
Zucchini grow so fast. If you missed picking it small, use it for this recipe. My sister-in-law, Joan, makes this without the hot pepper seeds. If you like zucchini, you will like this recipe. My brother...
Author: SCERMINARA
Author: Edna Lewis
My husband clipped this recipe from a magazine about 7 years ago, which is something he had never done before. When he brought it home, I agreed to make it for him, and it was great. Since then, I have...
Author: JackieOhNo
This is a stick-to-your-ribs soup that is homey and delicious. You not only economize with this recipe by using up your stale bread deliciously, you also prepare an international treat that few know about...
Author: evelynathens
A tasty mushroom soup made with no milk or cream. White beans are used to thicken, and roasting mushrooms, onions, and garlic in the oven add great flavor. It's a flexible recipe. You can use any combination...
Author: Recipe Reader
Author: Maggie Green
These are always a hit! Swiss cheese is a distinctive topping for mushrooms stuffed with a creamy mixture.
Author: MOLSON7
The sweetness of the onion and the flavour of the vinegar make this a hearty fall side dish. If you are using a well aged expensive balsamic vinegar the sugar may not be needed.
Author: Tebo3759
Posted in response to a request for soups to can. Adapted from The USDA Canning site. The source was told to come from The Best of Friends Cookbook.
Author: Sharon123
My husband Russ has been making this lately when we have odd veg in the fridge. I think he's almost got it right as his one was great. We actually planned to make coleslaw, but the weather turned cold...
Author: JustJanS
This is another recipe from New Orleans' Crescent City Market, presented by Kenneth Smith of the Upperline Restaurant
Author: Sherrybeth
Make and share this Sauteed Green Beans with Tomato & Garlic recipe from Food.com.
Author: CountryLady
Ramps are a type of onion, similar to scallions or leeks and appear during April and May. Ramps are picked wild in the eastern United States, from southern Canada to the southern Appalachia mountains....
Author: Sharon123
Make and share this Sautéed Swiss Chard With Garlic recipe from Food.com.
Author: Lavender Lynn
Delicious mushroom caps filled with a clam stuffing! Very easy, and even better than the stuffed mushrooms from that famous Italian restaurant chain.... Garnish with lemon wedges when serving.
Author: DEBNJAMES