Cooking Light - 2003 If you're not serving this immediately, keep the polenta warm by covering it and placing it over very low heat. Stir occasionally. Mascarpone ensures the polenta's creamy consistency...
Author: Krista Roes
Between the teachings of my Grandmother, an Aunt, my Mother and several restaurants I learned a lot about serviette/ napkin folding.. Works well with cloth napkins, or larger paper ones. I have included...
Author: kiwidutch
Originally developed as a substitute for a commercial potato salad seasoning, this is great on salads as well as beef roast, among other things. The beauty of making your own seasonings is that you can...
Author: Chef Larmil
There are many recipes like this out there. This is easy and the dressing is wonderful, flavorful, yet light. Toss with dressing right before you serve.
Author: Everything Sweet
This is such a great recipe. It is easy and is so good! I get asked to make this for holiday parties. One tip - remember to take it out of the fridge at least 30 minutes before serving or it will break...
Author: Small Town Cook
Herbal vinegars are easy to prepare, beautiful to look at and can be used in any recipe that calls for vinegar. Plus they make great gifts from your garden. The prodecure for making any herbal vinegar...
Author: - Carla -
This sauce is great for dipping with my Recipe #245645, chicken fingers or fresh raw veggies. It's simple to prepare and it will hold in your refrigerator for as long as two weeks.
Author: GREG IN SAN DIEGO
Great on strip steak, skirt steak, flank steak or my favorite rib-eye. Also good on lamb chops, leg of lamb, chicken or pork chops.
Author: Kerena
What a delightful burger!! This recipe comes from "Road Grill" - "Road Grill II - 2033. So very delicious -
Author: Chef mariajane
This is a fantastic dip for family night for the movies - can be served with Triscuit Thin Crisp Crackers, Ritz Sticks, or Ritz Chips. To make another version of this dip, use Cheez Whiz Tex Mex Process...
Author: Chef mariajane
Just want Sam-I-Am to know I DO like Green Eggs 'n' Ham, & one of the easiest ways to enjoy 'em is by making a recipe like this! Obviously this recipe is for a group [or someone who REALLY, REALLY likes...
Author: Sydney Mike
Make and share this Fried Dandelion Blossoms recipe from Food.com.
Author: Bailey5
I created this recipe a few Thanksgivings ago, and it is just plain DELISH! Try it on your family for another appetizer to munch on before, during and after Thanksgiving or Christmas dinner!
Author: Lindas Busy Kitchen
I made this recipe from the Healthy Heart Cookbook. This is really good and with just a few calories. Brussels sprouts are in prime form when the heads are hard and the leaves tighly bunched. If you can't...
Author: Boomette
A pretty fluffy fruit dip I took to work with fresh cut up fruit platter of strawberries, cantaloupe, pineapple and watermelon. Everyone wolfed it down. What a hit!
Author: DianeNJ
This is the best dip recipe I have tasted. Linda made it for us during one of our visits. The bowl needed to be refilled, so I got the container out of the refrigerator, took off the lid, and dumped it...
Author: Sweetiebarbara
This recipe has been submitted for play in ZWT9 - Greece. Recipe from cookbook: The Complete Illustrated Book of Herbs. Beautiful when used on lamb, pork, seafood or potatoes.
Author: Baby Kato
I remember Grandma and my mom making this many times. Grandpa wouldn't eat red Jell-O, claiming it tasted like perfume. From Zelma Killpack, Grandma's neighbor. Allow for time to chill.
Author: Grandma Carter
This is a nice Mediterranean-influenced marinade. All the herbs in this recipe except for the parsley are dried herbs. This can easily be turned into a beef or lamb marinade just by changing the dry white...
Author: queenbeatrice
A great way to grill fish, and it's not the same old breaded or fried fish. It's low in fat, calories, carbs, cholesterol and sodium. You can use pretty much any type of white-fleshed fish for this.
Author: C and Ds Mommy
Found the original recipe in an older Gourmet magazine but have made a few changes along the way. Makes a lot and can be halved. Also it can be made 1 day ahead. Gets very positive comments from guests!!!...
Author: waynejohn1234
Another one of my mother's recipe. She makes this every year for Passover, but I suppose you can make this for after Passover if you've got plenty of matzo's left and don't know what to do with them. And...
Author: Studentchef
This dip is one that I am always told to bring to a gathering. We have found that we like to use half mozzarella and half colby cheese or I add some sharp cheddar for a change of pace. It is REALLY good...
Author: Marg CaymanDesigns
This is another great recipe that is good for an appetizer or for that Sunday Brunch or just for a quick snack - recipe from Kraft.
Author: Chef mariajane
I came up with this salad one day and loved it! Now I bring this salad to dinner parties and it's always a huge hit. The two different vinaigrettes mixed together are a perfect combination of sweet, tart...
Author: Busy Lindsay
Another fantastic recipe from my Weight Watcher leader. Don't you just love you can loose weight without giving up everything you like? o points per serving
Author: Budgiegirl
My interest in serviette folding was born on a wet day at my Grandmother's house, I was a preteen and helping her with the ironing and watched while she ironed serviettes into wonderful shapes and neatly...
Author: kiwidutch
I have not yet tried this recipe, but it sounded good, so I wanted to save it on the site. It was on the back of a bag of walnuts I purchased.
Author: pheebess
Make and share this Seared Ahi Tuna and Salad of Mixed Greens With Wasabi Vinaigrett recipe from Food.com.
Author: Chef Mullin
From Martha Stewart's "Everyday Food". Simple to prepare and quite tasty -- the yogurt keeps the salmon from drying out.
Author: CooksWithScissors
Make and share this Arugula (Rocket) and Parmesan Salad recipe from Food.com.
Author: Ann Marie F
From Kraftfoods(dot)com website. I made these for a party and I've had so many people request the recipe. Kraft calls for using finely chopped onions but I skipped that just to make it an even faster appetizer...
Author: HokiesMom
My brother and I make this all the time when people come over, and its usually the first thing gone. Its a fairly straightforward layered bean dip that you can throw together in minutes with readily available...
Author: Indemnity83
I use this recipe on ribeyes all of the time. This is truly the best I have ever had. I got the recipe from watching a travel show on TV and decided to try it. My husband wont even order a steak in a restaurant,...
Author: quick meal
Make and share this Prosciutto & Fig Bruschetta recipe from Food.com.
Author: MarraMamba
A wonderful zingy dressing for noodle salads, green salads - whatever your imagination can come up with. From Terre a Terre
Author: lindseylcw
There is a very nice flavor and will vary depending on the chutney you use. I have mango trees, so have copious quantities of various mango chutneys. It is great as a tea sandwich!
Author: Ambervim
If French Polynesia had a national dish, it would surely be poisson cru. It's on nearly every menu in the country and in a way its flavor defines Polynesia - sweet, refreshing, tender and exotic.
Author: Member 610488
This recipe has been in our family for years. My grandmother used to make it. We often take this along on picnics.
Author: Diana A
Make and share this Coffee Spice Rub for Steak recipe from Food.com.
Author: queenbeatrice
This is a great marinade for beef, chicken or lamb. We typically let beef steaks soak for about 4 hours before grilling. Recipe can easily be halved, as it makes a lot.
Author: Rhonda_H
Italian marinated olive appetizer from whats4eats.Olives are popular all around the Mediterranean coast. They make a great addition to any Spanish, Italian, North African, Greek or Provençal meal.If you...
Author: littlemafia
Disclaimer: This dish is the reason I married my ex husband... If it hadn't been for this then who knows what I'd be doing with my life. LOL. He is actually a wonderful man and despite the fact that it...
Author: Dee Licious