Make and share this Panera Five Onion Soup With Scallion and Gruyere Croutons recipe from Food.com.
Author: Celeste
Make and share this Ground Chicken Lasagna recipe from Food.com.
Author: Stacieleah
This recipe comes form The Canberra Times Sunday Magazine and LeggyPeggy says it is 'divine'. It's very easy and yummy. I didn't have any fresh herbs when I made the sauce, so used dried ones. I just shook...
Author: Russian Black
A party dip with the Spanikopita taste, but without the without the fuss, of using phyllo dough. If you cannot find Greek Yogurt at your grocery store: Place 2 coffee filters in a sieve. Pour plain unflavored...
Author: emmalee1942
I must admit that i'm a sucker for Cici's mac-n-cheese pizza. So when we had our pizza night I decided to have a try at it. It actually turned out pretty close and was pretty easy. Let me know what ya...
Author: Lil Miss Nikki
Make and share this Rigatoni in Bianco recipe from Food.com.
Author: ratherbeswimmin
Got this recipe from my brother who found it online (http://www.schoolpizzarecipe.com). Saving it here for posterity's sake and so I have access to it when the mood strikes. :-) Water temps have been adjusted...
Author: Marc R.
Beer and Tequila aren't just for drinking, but don't let that stop you from having a little while you cook! Tacolicious, a taco stand at San Francisco's Thursday Ferry Plaza Farmers Market, serves this...
Author: cookiedog
My dad recently went on a business trip to some island. He says the islanders use this marinade on everything! Mahi mahi, grouper, salmon... It's very good and a very quick three recipe marinade. The original...
Author: Pamplemoussee
Make and share this Butternut Squash Soup With Fontina Cheese Crostini recipe from Food.com.
Author: eLLe-ious
Healthy and pretty on the plate. Prep time includes marinating time which can be from 2 to 8 hours. Serve this over rice. Original recipe from Taos Recipe Cookbook
Author: TXOLDHAM
If you love sour cream and cheddar cheese you will really enjoy this recipe. Note: You have to chill overnight or at least 12 hours before baking this dish-it makes all the difference. Preparation time...
Author: SweetFuzion
Make and share this Low-Cal Potato Casserole recipe from Food.com.
Author: weekend cooker
Just in case you were wondering, Cole Slaw came to America with the Dutch who called it Kool Sla. This was a shortened version of the literal translation of cabbage salad. Originally, thinly sliced cabbage...
Author: threeovens
I got this from Albertsons a long long time ago. I like to cut the chicken in pieces. My advice is make first time just like ingredients and direction say. Then next time you can add more brown sugar to...
Author: TiaZia
Make and share this Grandma's Homemade Ketchup recipe from Food.com.
Author: Chuck Hughes
This recipe was on the Ore-Ida Hash Brown package, and it's a quick dish to throw together. Just need a little patience to wait for it to bake for an hour. It called for frozen chopped onions, but I used...
Author: AmyZoe
This recipe actually started out as a homemade ravioli filling. I had a bunch left over after I made the ravioli, so I added a few things and came up with this. This is just a product of my imagination,...
Author: rebecca_wigginshotm
Make and share this Spicy Au Gratin Potatoes recipe from Food.com.
Author: hotdishmama
This is great on gyros, sandwiches, or served as a dip with crudites. If you do not have Greek yogurt, you can use the following substitute: Recipe #270949 The result will be a thickened yogurt that can...
Author: swissms
Make and share this Grilled Spareribs With Cherry Cola Glaze recipe from Food.com.
Author: CherCher
I adapted this from a recipe from the Food Network, to meet my family's tastes. It's a wonderful soup that will become one of your favorites immediately It freezes beautifully, if there are any leftovers!...
Author: FLUFFSTER
Made for RSC Contest Numer 11, January 2008. This Spinach Quiche has an extra dimension to it... Wine ! It's a Grown Up sophisticated version that has oodles of flavour with simple ingredients and, allows...
Author: kiwidutch
I found this recipe simply by chance while browsing the web. This salmon melts in your mouth. Slow cooking anything makes the dish more juicy and tender. Add a pan of water to your oven, and you create...
Author: dojemi
Make and share this Low-Carb, Keto, Shrimp and Sausage Gumbo recipe from Food.com.
Author: Morgan N.
This recipe came from a Paula Deen magazine. I have misplaced it several times now, much to my husband's disappointment. I am finally putting it on Zaar so I will be able to find it in the future. I typically...
Author: Erindipity
Make and share this Chicken Tortilla Soup With Rotisserie Chicken & Sausage recipe from Food.com.
Author: Heather N.
Make and share this Lemon Spice Infused Oil recipe from Food.com.
Author: Nyteglori
MMMM....best pasta salad I've had in a long time. Recipe courtesy of allrecipes.com. I left out the ham, and I still loved it.
Author: AmyZoe
Boeuf Bourgignon comes from the Bourgignon region of France (in English, this region is known as Burgundy). Bourgignon is famous for its rich cuisine, developed during a time when it was one of the richest...
Author: diner524
Adapted from Let The Flames Begin: Tips, Techniques and Recipes for Real Live Fire Cooking by Chris Schlesinger and John Willoughby
Author: gailanng
Borlotti Beans are also known as "Cranberry Beans". These beans are braised in Ham Stock, Fresh Garden Herbs, Pinot Noir Wine and served with Hot Italian Sausage Links.
Author: Potagekempcc
I was looking for a recipe to make biscuits for my dog and combined a few ideas to come up with this one. My dog is a big fan, hope yours is too.
Author: Sugarmagnolia_fl
Make and share this Bodacious Wet Burritos recipe from Food.com.
Author: J-Man42
This simple tasty recipe is from the American Heart Association. Feel free to add/delete or substitute any veggies that you'd like.
Author: lazyme
I found this recipe in the back of a May 2009 issue of Reader's Digest and made it for dinner last night and it was wonderful! The polenta and tomato sauce give the salmon a definite Mediterrean feel.I...
Author: Leslie in Texas
Make and share this Green Split Pea Dal recipe from Food.com.
Author: Random Rachel
This is a nice sophisticated Chicken Soup. Last time I served it to friends the entire pot of soup was consumed.
Author: Cook4_6
A nice quick easy, recipe the family can enjoy on a weekday night. An adopted recipe I have had that I have tweaked. The original recipe had half the ingredients at one point. After working on this the...
Author: weekend cooker
this soup is awesome, its in kiddies section of nigella feast, starchy sweetly comforting and give you a big hug. It makes you feel better when your ill and can be made into other things with leftovers,...
Author: cakeinmyface
Make and share this Cold Sesame Noodles With Chicken and Cucumber recipe from Food.com.
Author: ratherbeswimmin
Roast leg of lamb is a glorious dish, but the less-expensive shoulder, subtly flavored with herbs and simmered to a melting tenderness, can be just as - if not more - delicious. It must be boned first,...
Author: JackieOhNo
Make and share this Caramelized Onion, Macadamia Pesto on Wheat Flax Seed Pizza Crus recipe from Food.com.
Author: Connie C.
Make and share this Italian-Style Pot Roast recipe from Food.com.
Author: ratherbeswimmin
This is a crispy fried chicken recipe in the style of Popeyes. The main goal of this recipe is to emulate their crispy crust. I spent a lot of time researching the cooking methods of Popeyes. I have no...
Author: Jcarter
This is a jello salad my mom has made ever since I can remember. I had to rename it for Zaar because we call it green "stuff". Don't be put off by the magic ingredient, it gives the jello a great zing....
Author: nowasmith
This is my own Colorado spin on the old standard Chicken Rice Casserole that's been around for ages.
Author: Jan S.
This is a great way to get the most out of a cheaper cut of meat that many have forgotten how to cook. Breast of lamb is a less expensive cut, but excellent if you know what to do with it. If you'd prefer,...
Author: Molly53