From The Pingry School cookbook "Family Favorites" submitted by Tracy Aueron. The recipe doesn't mention if salmon should be drained or undrained so save it and use as needed or as wanted.
Author: Oolala
This stir-fried vegetable is a vivid addition to any plate and it comes together quickly. I like it with Recipe # 372516 and Golden Carrot Risotto. From an April 1986 issue of Bon Appetit in the "Cooking...
Author: Leslie in Texas
Make and share this Orzo, Feta & Pepper Salad recipe from Food.com.
Author: Papa D 1946-2012
When made properly this is melt in the mouth magic. So good I've even eaten it cold spread on bread! The beef stock must be of really good quality (the little sachets of jellified ones are best) and the...
Author: robd16
Another great recipe I got from watching Rachael Ray's new tv show! This salad is so so yummy and goes great with the Mediterranean Burgers!
Author: ChampagneLiz
A elegantly beautiful presentation coupled with a delicious flavor from days gone by. From the Western chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. May be prepared...
Author: Molly53
I recently acquired a copy of Martha Stewart's Hor D'Oeuvres Handbook and became taken with her flair for small bites with beautiful presentation. The onion relish here was inspired by Dancer's Chicken...
Author: justcallmetoni
Make and share this Pine Nut Crusted Haddock With Basil Sauce recipe from Food.com.
Author: Boomette
Hi there i used to make this for my partner before we became vegan the gnocchi and parmesan are the only parts which prevents us from eating it. Funny that! I also put raw sugar on the onion, my partner...
Author: Princapessa
This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state.
Author: Outta Here
My wee brother makes wonderfull food especially Indian, this is his recipe for spicy onions to have with popadoms as an appetiser. I always keep a jar in the fridge. I can promise that you will not! be...
Author: Tea Jenny
A Shrimp and noodle dish that can be served cold or hot. The recipe comes from No Yolks Noodles. Enjoy
Author: Barb G.
Make and share this Onion, Green Bell Pepper, Black Olive and Mushroom Pizza recipe from Food.com.
Author: Shannon Holmes
Naturally sweet Vidalia onions get even richer and sweeter when slowly caramelized with garlic, wine and balsamic vinegar while cognac adds a touch of elegance. Try it on your next burger, or spooned over...
Author: YummySmellsca
Make and share this Brisket With Carrots and Onions recipe from Food.com.
Author: Charlotte J
Melted onions are onions that have been slowly cooked in a little salt and olive oil until they completely breakdown and their flavor and character have been changed. They can be used as the basis for...
Author: threeovens
I have had this recipe for years and don't remember where I got it. Some times I like to replace the sliced onions with pearl onions instead.
Author: lazyme
Let's see if I can remember this recipe... I threw together some ingredients one night because some veggies were starting to go bad, and it ended up being the BEST veggie dish I've EVER made. So, ayway,...
Author: Amanda the Great
Make and share this Crock Pot Vegetarian Minestrone Soup recipe from Food.com.
Author: mersaydees
I heard this mentioned on an old Andy Griffith episode and decided to make up my own version of it. I hope some of you enjoy it.
Author: Chef Roly-Poly
This recipe was found in the 2002 cookbook, Mediterranean Street Food. Preparation time does not include the time for the beans to soak.
Author: Sydney Mike
This is the salsa we put up each year. We learned early on (the hard way) that you should wear gloves when you're cutting up the peppers. You can leave out the cilantro, but we really like it.
Author: angie_pangie
Make and share this Yogurt Tomato Salad recipe from Food.com.
Author: weekend cooker
This is another "clean the fridge" recipe but the ingredients are things that I think most people will have on hand. I enjoyed it and I hope you will too
Author: Bergy
I love carrot soup. This one can be hot or cold. If you want it hot, you can butter up your croutons for an even heartier taste. If you want it cold, you can use whipped cream to bring out the flavor of...
Author: Boomette
A really yummy and different dish to WOW your guests. It does use a lot of balsamic vinegar. You can use the best you can afford but I have found it comes out equally well with the 'bargain' balsamic!...
Author: Mamas Kitchen Hope
After some experimentation with the dough recipe, i think I got it right. Too much yeast made it puff up too much and none made it flat and heavy. The balance seems just right and it's really easy to make....
Author: tendollarwine
My favorite way to make carrots now; I got the recipe from my mom, who made them at Christmas last year. They have a delicious flavor and aren't overly sweet. If you can't find the petite carrots, use...
Author: Halcyon Eve
Make and share this Tgi Friday's French Onion Soup recipe from Food.com.
Author: Timothy H.
I have had this dip recipe for ages. We like it because it doesn't have any guacamole or avocado. To spice it up even more I have used spicy taco sauce and added some green chilies.
Author: happynana
Posting for ZWT6 Greece region. From Cooking Light on myrecipes.com. This classic Greek green bean side is traditionally served at room temperature. It's great for barbecues.
Author: Papa D 1946-2012
My recipe for a savory old-fashioned holiday poultry dressing. Recipe may be halved and baked in an 1 - 1 1/2 quart baking dish.
Author: The Spice Guru
Make and share this Seafood Stuffed Portabella Mushrooms recipe from Food.com.
Author: Lasertop
This recipe is from the Spokane Review newspaper and is SOOOOOO good! It's also very easy to throw together with items you may have on hand.
Author: Susan Dillard
This recipe is fantastic with roast beef or burgers. Plan ahead, this must stay in the fridge for 6 or more hours to blend flavors. Yield is only estimated.
Author: Kittencalrecipezazz
I saw this in Better Homes & Garden Eating Well with the Food Guide Pyramid book from the library.
Author: nemokitty
Make and share this Pasta With Green Vegetables and Herbs recipe from Food.com.
Author: chia2160
DH and I enjoyed this way to serve ramps (wild leeks) that we picked while up north in Traverse City. This recipe is from the MarxFoods.com Blog. While the grilling time was spot on for smaller ramps,...
Author: Dr. Jenny
This recipe was featured in an email from the www.lifescript.com website. "Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce...
Author: senseicheryl
This is a combination that has so many uses...and I'm sure your creative mind will come up with lots of your own! This may seem like sooo much in your skillet, but it cooks down.
Author: Happy Harry 2
This recipe could be used for anything you would use a beer batter for....I made it up for onion petals, and it was an instant success! You could substitute any dark beer for the Killian's, but why would...
Author: canarygirl
I have not made this version, but my Italian mother made a very similar dish when I a child. It was the only way I would eat onions. It was one of those things she just whipped together, and I never learned...
Author: mammamia 2
A great tasting salad, which can be made ahead and refridgerated up to 3 days. Refrideration time is included in preparation time.
Author: weekend cooker
A wonderful spread for bread, baked potatoes, or fish dishes. Melted, it makes a superb dip for shellfish. Refrigeration time not included in preparation time.
Author: Molly53
From: "The Africa News Cookbook, African Cooking for Western Kitchens". Malay orgin. Serve with rice and chutney.
Author: Engrossed
I was at a Tupperware party and the host made this AMAZING salsa, all the girls swooned over it and bought the chopper to make it. I can't get enough! (You don't actually need the chopper to make it)
Author: MmmrsBe
Make and share this Spicy Indian Fish Koftas recipe from Food.com.
Author: Charishma_Ramchanda
A quick and easy, flavoursome leek and tomato side dish which is equally delicious warm or cold. It freezes well, so you may want to double the ingredients and freeze some.
Author: bluemoon downunder