This great soup can be on the table in less than 30 minutes.It's so easy, and I've made it so many times, that I memorized the recipe! Serve with lots of whole-wheat bread for dipping, mmm.
Author: White Rose Child
This was served at a dinner party I attended and the host was happy to give me the recipe. He said it was from the Sonoma Diet book. The hummus has a wonderful carrot flavor and the color is beautiful....
Author: Antifreesz
Make and share this Finnish Creamy Pea Soup recipe from Food.com.
Author: Izzy Knight
This is a recipe from a Sunset French Cookbook from 1977 that I still use - it is starting to fall apart. This dish is really good with lamb.
Author: NannyMarvel
From Fabulous Fat-Free Cooking Give the dip a more pronounced Tex-Mex flavor by adding 1/2 tsp chili powder. Serve with fat-free tortilla chips, celery, or plain toasted pita chips.
Author: TheGrumpyChef
Flavoursome and affordable mushrooms have all the attributes of a superfood - nutrient-rich, high in antioxidants.
Author: Sharon123
Make and share this Baked Butter Beans With Mustard recipe from Food.com.
Author: Concrete Gardener
Make and share this Pinto Beans and Rice recipe from Food.com.
Author: CJAY8248
Spiked with chiles and peppers, this salad makes a healthy start to a meal and is also a great accompaniment to roast meats.
Author: English_Rose
If you do not plan on serving it immediately, refrigerate the hummus and garnishes separately. When ready to serve, stir in approximately 1 tablespoon of warm water if the texture is too thick. Adapted...
Author: gailanng
Make and share this Vegetarian Taco Pizza recipe from Food.com.
Author: linsy12
Make and share this Bellevue White Chili recipe from Food.com.
Author: Tandy Higgins
This dinner entree is one recommended by Joy Bauer, author of "Your Inner Skinny: Four Steps to Thin Forever." Her recipe calls for frozen artichoke hearts, but I am not sure if that is even available...
Author: threeovens
This recipe evolved from a magazine recipe for all-you-can-eat soup. The additions have raised the calorie content, but make for a more-satisfying soup. When serving, I like to add crushed tortilla chips...
Author: Gma Peg SLC
Beans do not grow on the farm. Lima beans do, but alas no Great Beans, kidney beans, or pinto beans. This occurred to me this day and this moment after spending a heated afternoon pulling lima beans from...
Author: Andi Longmeadow Farm
I saw this on a holiday episode of 30-Minute Meals with Rachael Ray, and it looked like the most absolutely easiest and elegant nibbles to set out for your holiday guests. Will definitely not ruin their...
Author: JackieOhNo
Make and share this Arizona Juan Tons (Wontons) recipe from Food.com.
Author: James Craig
Posted for ZaarWorldTours: In Arabic Hummus simply means "chickpea" This recipe for Humus is more correctly called " hummis bi tahina" and is a tradional dip from the Middle East, where it is served as...
Author: kiwidutch
A craving for bean dip resulted in this recipe. Adjust seasonings to your taste. Serve with corn chips or pita triangles or spread on baguette slices, top with Mexican type cheese and broil.
Author: Cookin-jo
I created this bean soup using part of another recipe but I added a few spices in varying amounts with smoked turkey wings for an awesome flavor enhancer. It is a bit spicy but it is really high in fiber...
Author: Fit Cook
Always the biggest hit at the party! I am asked to make this to every party I am ever invited to! You can make it spicy or mild, you control that by how much hot sauce or the peppers you choose. I tend...
Author: pooknnook
From WW Simply Delicious. Per 1/2 cup serving: 190 calories, 4 g fat, 0 mg cholesterol, 32 g carbohydrate, 10 g fiber, 9 g protein, 3 points.
Author: ratherbeswimmin
Make and share this Refried Beans With Cheese recipe from Food.com.
Author: ratherbeswimmin
This layered casserole is really easy to make and tastes really good. I actually tried it with 1.25 lbs ground turkey breast and it came out very good. Tastes great with a dollop of sour cream on top....
Author: Karamia
This spicy favorite for backyard parties and picnics can be doubled easily. Great for alongside hamburgers, hot dogs or anything from the grill. Cut from the newspaper in 1962.
Author: Stella Mae
Posted for ZWT. I haven't made it yet so the yield and time are a guesstimate. Soaking time on peas not included. Be sure to wear gloves when working with the hot pepper. Be careful changing the servings...
Author: puppitypup
Entered for safe-keeping for ZWT. From Daniel Rogov's "Libyan Cuisine - Simple but Tasty" website. Preparation time does not require time for overnight refrigeration.
Author: KateL
This outstanding condiment was inspired by my son, who at 4 years old asked for a pickle that didn't taste pickly. As he was a charter member of my "Guinea Pig Club", I figured owe him at least that much....
Author: Mr. Sauce
Make and share this White Beans in Tomato Sauce recipe from Food.com.
Author: run for your life
A delicious blend of beans from cans and ground meat with the all the ingredients to make a rich baked bean delight that everyone will rave about.
Author: DianeNJ
Make and share this Warm Bean and Tomato Salad with Basil recipe from Food.com.
Author: Julesong
This is a nice, simple salad that requires a minimum of effort and no actual cooking...always nice on hot summer days. As with most vegetable salads, amounts are approximate (I often trade the tomatoes...
Author: Aunt Cookie
Make and share this Caribbean Pink Beans and Squash recipe from Food.com.
Author: ratherbeswimmin
I don't know about anyone else, but when I eat a veggie-friendly entree - I want it to be filling. For me, this recipe fits the bill and lends itself to tinkering.
Author: MechanicalJen
This is a delicious and healthy one dish meal! The recipe was given to me by a dear friend who is a GREAT cook.
Author: Miss V
The type of taco sauce depends on how spicy you like it. Shredded cheese or jalapanos could be added also.
Author: GIDuane
This is a great way to use up fresh garden zucchini if you've eaten enough of it fresh and need to mix it up a bit. I found this recipe from Taste of Home 30 Minute Cookbook, and I love it because a delicious...
Author: AmyZoe
The most charming place I have ever eaten was the Inn On Brushy Creek in Austin when I lived there in the mid 80's. It was a small house converted into a dining room and kitchen that only served 12 tables...
Author: Pot Scrubber
Apparently this dish is made in traditional earthern wear pots, from the Channel Islands. This recipe is from www.hubpage.com
Author: Coasty
I got this recipe out of an obscure magazine about 10 years ago, it was their featured "microwave" recipe. I became addicted to the darned stuff. Similar to refried bean dip recipes, but using canned whole...
Author: Semra22
A different taste, something easy to have on-hand for summertime lunches when it's too hot to make anything. Cooking time is refrigeration time, and prep time depends on how fast you chop vegetables.
Author: Felix4067
My mom fixed these for the Christmas and I had to have her make another batch the next day when my sister ate the last. From Food Network's Everyday Italian. Original recipe calls for pancetta but it shreds...
Author: Cathleen Colbert
This is more a method than it is a recipe, but I tried it with navy beans and it actually works. Just think of it! Dry beans cooked in less than 2 hours (mine cooked in 90 minutes) and you don't even have...
Author: Okra4540
This our friend Gary's recipe. I haven't made them but I have eaten them. Spicy is right but very tasty too. Points 5.
Author: Dancer
Great recipe for a cold winter's day. We love it over pasta with a mixture of grated jack and cheddar cheeses. I am now using Alton Brown's Chili Powder recipe and it makes a huge difference. YUM!
Author: manushag
This is the best-ever recipe I've ever had for no-fry refried beans, and it happened as an accident after pureeing a "failed" old family 15 Bean Soup recipe. The soup was rescued after adding a little...
Author: Tana McH
This is a simple, delicious, pureed soup. You can reduce prep time by using frozen carrots and onions. This was adapted from a recipe out of Jane Brody's "Good Food Book." I made some changes so it was...
Author: Anne Sainz