The hardest part is seperating the cabbage leaves from the head but otherwise a tasty cabbage recipe for 2
Author: budgiesntiels
This is a really rich and great tasting soup that does not contain cream. If you want to add a cup of cream to it to up the decadence factor, you can. It's easy to make with an immersion blender.
Author: Katzen
This flank steak is butterflied, and then rolled into a pinwheel shape, filled with spinach and roasted red peppers. If you ask your butcher to butterfly the flank steak, it will save you time and effort....most...
Author: breezermom
If you have never experienced an outdoor Door County Fish Boil, you have NO idea what you're missing!!! Door County is the WI penisula, north of Green Bay. It's a VERY popular tourist destination & a fish...
Author: Ackman
From Cooking Light a long time ago. I lost my hard drive and want to save this for the future. I make this for my family and friends and they don't know it's light. The original recipe called for non fat...
Author: Chef TanyaK
This is an adapted recipe - it was initially published in "The Best Slow & Easy Recipes" by the editors of Cook's Illustrated ( 2008, $35) using boneless pork loin. I prefer to use a Boston butt or boned...
Author: Busters friend
Make and share this Gordon Ramsay's Zucchini Cannelloni With Ricotta & Pine Nut recipe from Food.com.
Author: Valerie Dalton
Had this at a restaurant 15 years ago as an appetizer & have been making it ever since as a main meal. Nice flavors that all blend well together.
Author: ChefRed
Make and share this "the Heat" Spicy Party Mix recipe from Food.com.
Author: jasonr2112
This version of moussaka is loaded with roasted eggplant and zucchini and has a lovely pine-nut tofu topping. It is out of Veganomicon (such a fabulous book). I wanted to try this from day one of owning...
Author: magpie diner
Make and share this Mrs. Field's Triple-Layered Lemon Bars recipe from Food.com.
Author: aliono
I absolutely LOVE this dish. It can be used a side dish to a bigger meal, or a meal all in its own. Normally it is made with freshly baked Arabic Bread, but I have tried it with pita bread, since not everyone...
Author: Palis Favorites
If you have ever had Chicken Marsala or Stuffed Chicken Marsala from the Olive Garden and love it, well this is the recipe for you! With a little tweaking - I think you will find a most wonderful meal...
Author: Momma Mela
No pre-cooking needed but your guests will never know! My adjustments to this recipe add more sauce and more cheese since I always seemed to run short when assembling this dish. This is a tried and true...
Author: luvinlif2k
Make and share this Bow Tie Pasta in an Asiago Cream Sauce recipe from Food.com.
Author: lricesk8rgirl
A wonderful presentation of Greek Olives, Hot Greek Peppers, Marinated Mushrooms and Cherry tomatoes. Add these to Antipasto Salad or serve as a side dish.
Author: Potagekempcc
I never met a lentil I didn't like, and any kind will work (yellow, red, green,) in this hearty and filling vegetarian main-course soup. I created it when I found an almost-empty bottle of couscous spices,...
Author: La Dilettante
There are many recipes for vegetable beef soup, but this is the best I've tasted. According to the description, this was also the favorite of the Humphrey family. Muriel Humphrey was the wife of the late...
Author: Lausanne
Using Hostess Twinkies, you can make this delicious dessert in a snap! It is one of my favorites. I hope you like it too! Cooking time is chill time.
Author: Dine Dish
A very chewy grain that can be cooked on the stove top or in a slow cooker. Cooked berries can be stored in the fridge for two days or in the freezer for a month. No you do not need to pre-soak. While...
Author: Debbwl
There's a time and place for pickled beets, but I prefer the effects of roasting them. They turn soft and buttery and form a nice backdrop for a salad. The peppery arugula and creamy goat cheese work well...
Author: Diet It Up
I made homemade lentil soup for the first time, and this recipe is a keeper. The potato and sausage add a lot of texture and flavor to this dish. The recipe says it's best when it's made 24 hours in advance....
Author: AmyZoe
Bright tangy & spicy with the delicate flavor of diced conch throughout. This refreshing summer salad involves a lot of chopping/dicing but it is so worth it. If conch is not available, canned whelk, scungilli,...
Author: Busters friend
From Food and Wine magazine. A staff favorite! It's also a favorite of mine. For something so easy, this has great flavor. I wouldn't skip any ingredients. Lightly toasting the bread makes a difference,...
Author: LifeIsGood
Make and share this Tuna & Stuffing Loaf recipe from Food.com.
Author: weekend cooker
This was a made up on the spot recipe, because I was craving honey teriyaki chicken, but didn't want to go out to eat. It is savory, sweet, and amazingly good!
Author: Momma Zakaria
A traditional fondue from Piedmont in Italy's north -- a simple, homely recipe that features one of the region's best assests, truffles. Fontina, egg yolks and milk are warmed together in a heavy based...
Author: Claire S.
Make and share this Pollo Agridulce (Sweet and Spicy Chicken) recipe from Food.com.
Author: ratherbeswimmin
I found this recipe on Cooking.Com and it has been a keeper ever since! I love pork loin and if done right is not dry or bland. Pork loves rosemary and sage just ask any Italian! :) This is a Tuscan recipe...
Author: HotPepperRosemaryJe
Make and share this Italian Sausage Lasagna recipe from Food.com.
Author: Jens Kitchen
Another great recipe I received from my mom. Not hard to make and so yummy (even though I'm not crazy about cabbage normally, I love these).
Author: AndreaVT96
This is a recipe that I am posting for safe keeping. I love potatoes and bacon and never thought of using them in a torte. You could also use refrigerated pre-made pie crusts, wouldn't be as good, but...
Author: diner524
Source: Anne Lindsay's New Light Cooking According to the author this recipe is a favorite of Toronto caterers Caroline McRobbie and Laurien Trowell of C'est Cheese Encore. All it needs is a salad and...
Author: Dreamer in Ontario
A friend made this recently for a meeting we had and it was Delicious! I didn't realize there was Brie in it until she gave me the recipe...but it was definitely the "IT" ingredient that made the dish....
Author: Meredith .F
I ran across the idea for a rice salad using adzuki beans online somewhere, which had similar based ingredients but a different dressing. I've paired the nutritious ingredients of brown rice, adzuki beans...
Author: magpie diner
This recipe comes from BH&G January '10 issue and is a prize tested recipe winner submitted by Dawn Wilber. I thought my family would enjoy it this winter.
Author: Julie F
This recipe I got from Pillsbury Spring Get-togethers April/May 07 book. This is a very tasty dessert and it makes a beautiful presentation. It's nice to take to a potluck or party. The original recipe...
Author: Proud Veterans wife
Lovely stuffing that has been in my family for over 20 years. I think it's really good and I stuff in bird right before cooking.
Author: ChefRed
This dip comes from my "Gifts in a Bag" recipe book. You could also use jelly jars for the dry ingredients. Just attach a gift tag with the directions on how to prepare the dip. Cook time is chill time....
Author: GrandmaG
Make and share this Potato, Bacon, and Rye Bread Stuffing recipe from Food.com.
Author: ratherbeswimmin
I searched and didn't find the kind of potato salad I grew up on. My Mother always made mustard potato salad with the potatoes mashed and served warm. My family and I have carried this tradition on because...
Author: Country Cook in Okl
A unique and flavorful way to serve cauliflower I really like this recipe because it shares the oven well with Spinach No-Boil Lasagna #113858. Make up both of these dishes and put in the oven, for an...
Author: Pierce
It's raining cold and damp outside. Inside you'll be all warmed up with this savory, comforting, hearty and nutritious soup. Great to make and freeze for those days that are just to busy to cook. Giving...
Author: Rita1652