My boys love Spanish rice in a restaurant but we only eat brown rice at home and I was not happy with the results. Using a basic Spanish Rice recipe, I replaced the rice with Quinoa. If you haven't tried...
Author: Zenmaria
A local deli inspired me to attempt making this at home! A honey-lemon dressing complements the flavor and textures of this salad. Serve immediately or let stand in fridge for 12 hours to allow the flavors...
Author: honeybee75
These croutons are brilliant sprinkled over gratins and salads, also soups and panzanella salad. From Chef Yotam Ottolenghi and posted in The Guardian
Author: Sharon123
I love wheat berries in salads and have been posting some recipes. I believe this one came from "Country Home Magazine" but I'm not sure as the name is no longer connected to it. This one I have not made,...
Author: Garlic Chick
I bought Hubert Keller's Burger Bar cookbook and decided to skip right by the fattening yet delicious beef burger recipes and try a garden variety. I made a few slight adjustments to accommodate my own...
Author: Diet It Up
Crispy on the outside, soft and melting on the inside, these delicious snacks are a great alternative to regular chips or fries or served on their own perhaps with a tomato relish to accompany them. You...
Author: robd16
In Scotland Skirlie is traditionally served with Scotch broth and other soups and stews. Oats have been for centuries the most important grain crop, and even in the days of Samuel Johnson were believed...
Author: Olha7397
MDM prepared this often from the Alexandria, VA TWIG cookbook, "A Heritage of Good Tastes"; The recipe was contributed by Marjorie Cook. Good with many main dish meats, such as beef, pork, etc. Preparation...
Author: KateL
This is a lovely, soft, mildly sweet loaf, perfect for both sandwiches and toast. From King Arthur flour.
Author: Sharon123
I watched Ina Garten make this on the Today show a few weeks before Christmas 2013 and immediately was intrigued. I made this on Christmas and was met with great reviews from all that tried it. This is...
Author: CindiJ
This is from Alton Brown's show 'Good Eats'. It makes a very creamy and flavorful polenta without using too much cheese. While this is fabulous freshly made, I wouldn't recommend making in advance. When...
Author: accidental glutton
Soups are my very favorite thing to cook! Many great soup recipes have been collected over the 57 years I've been cooking.....and this is one of the best. It is easy and the catsup gives it a unique taste...
Author: NoSpringChicken
I typically use a medium yellow onion instead of 2 shallots because that's usually what we have on hand. It's delicious either way! Also, it usually takes me a lot longer than 10 minutes for all the water...
Author: PDX Meems
This double crust pizza is thick, light, and very bubbly and tasty. My directions will include mixer, but you can make by hand if you desire.
Author: Gondo
I have finely gotten my husband to experience the joys of polenta. This is one of my favorite ways to prepare it.
Author: ratherbeswimmin
This is mom's awesome summer salad that everyone loved in the summer.
Author: pzeitoun
Dig into this classic Stuffed Poblano Peppers recipe! Stuffed Poblano Peppers feature chicken, cheese and chunky salsa and are hot, melty and delicious!
Author: My Food and Family
It's nothing fancy, but it's a nice, filling soup with a pleasant tart taste to it. Don't leave the parsley out...it greatly improved the taste and appearance of this soup. From Moosewood.
Author: Aunt Cookie
Make and share this Creamy Beef Mushroom Barley Soup in a Slow Cooker recipe from Food.com.
Author: Pinay0618
I love polenta. Like it fried with maple syrup for breakfast. Like it with lemon pepper & a bit of butter, oh I could go on and on. But making it on the stove top was always plop plop burn burn, this way...
Author: L DJ3309
Make and share this Moroccan Mushroom Couscous recipe from Food.com.
Author: Rita1652
Plain cooked wild rice from Kuhn Rikon's instruction manual (15 psi cooker), when you have taken the time to pre-soak the wild rice. Kuhn Rikon strongly recommends cooking at LOW pressure (8 psi) as if...
Author: KateL
I grew up with Turkey and Dressing, stuffing was just foreign to me, until I became an adult, and while I can appreciate stuffing, nothing comes close to the dressing the women in my family made every...
Author: lindieb
this is a basic grits recipe that i use when making a baked grits dish. there's no whisking and the grits don't get lumpy.
Author: chia2160
Make and share this Couscous Salad With Cinnamon Vinaigrette recipe from Food.com.
Author: Blue Plate Special
Not your usual stuffing! The sweetness of the pumpkin bread is offset by the savory taste of the various herbs. Go on, dare to be different this Thanksgiving! From allrecipes.com submitted by Ibby.
Author: yooper
This is a healthy dish. Eat it in a sandwich, on lettuce, or as a stand-alone meal.
Author: Stef
This hearty soup uses only a few simple ingredients and tastes much richer than it actually is. Make this vegetarian by swapping the beef broth out for your favorite vegetable broth, and change up the...
Author: Elle_mnop
I've made these "meatballs" quite a few times now for potlucks as well as family dinners. They're quite good. The recipe comes from Jean Pare's Company's Coming Meatless Cooking.
Author: Dreamer in Ontario
This is what I use instead of eggs in recipes for cookies and breads and stuff. It works pretty well at holding things together, and yet it is cheaper than eggs. This makes one egg worth.
Author: pollen
This will seem like a lot of ingredients, but it's not as much work as you'd think. It is a great dish to prepare in hot weather - virtually no cooking involved! From The blessed Barefoot Contessa.
Author: Kishka
A nice, refreshing side dish that's perfect when the weather starts to warm up. It's a great side dish for almost any grilled meat!
Author: RunninLion
Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.
Author: Chris Morocco
Hi there folks. I used to be a hot-side and cold-side prep cook for Outback and I never signed a confidentiality agreement. Their loss is now your gain. I know all the recipe cards--you will, however,...
Author: ryseone
got a similar recipe in my email, it reads : "Quick-cooking barley replaces rice in this classic Caribbean combo. Barley is rich in soluble fiber and makes a good whole-grain choice because it is digested...
Author: chia2160
Comfort food! Roasting the herbs lends them an even fuller flavor, giving ghe dish it's special savor! Adapted from Caprial's Cafe Favorites cookbook.
Author: Sharon123
I saw this recipe in a Women's Health magazine, tried it, and absolutely fell in love with it. It's the perfect summer salad - super healthy, not at all heavy and really fills you up. It says that its...
Author: sweetstef
A healthy mexican casserole dish that is really yummy and easy to make. For an added twist...if you like stuffed peppers, at step 5 stuff mix into 4-5 large bell peppers, add about 1/2 inch of water to...
Author: SarahKaye
This is the meatloaf that I grew up on, and is pretty much the only meatloaf my friends and I will eat. Our family believes that less is more when making meatloaf so there is nothing strange in it that...
Author: MsLizze
If you own a rice cooker this is a unique way to prepare a main dish or use this as a side dish. Can also be done on the stove top in about the same time.
Author: Tebo3759
I needed a nourishing and complete meal-in-one that I could take with me on the go. I prepare this the day before I travel and put it in the fridge overnight. It has a great flavor that, when left to sit...
Author: Buckwheat Queen
Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the "instant"...
Author: Outta Here
This starter recipe was developed by a bakers school and it has worked very well for me. This uses skim milk because the homogenization/pasturization process not only blends the butter fat in but retards...
Author: bshemyshua
From Cook's Country. You can use medium grind cornmeal, as they are different names for the same things. Don't use instant polenta.
Author: kitchenslave03