Author: Gael Greene
Everyone has a baked ziti, but this one has been tweaked to be as Weight-Watchers points friendly as possible. It's not Core, unfortunately. (To much cheese)
Author: DiWriter
In looking for a good recipe (I saw several good ones)for a layered salad to take to a pot luck, I did not find exactly what I was looking for, so I decided to create my own. I used ideas from some of...
Author: Marla in California
I had some macaroni salad from Manna's Korean BBQ in Kona last week, and it was DIVINE. And I don't usually like macaroni salad. This is my attempt to recreate it. I don't have any idea if it is the same,...
Author: j-jitterbug
This is a taco salad my Grammy Tinker has been making for 35+ years. It is always a hit at picnics, barbecues & family get togethers.
Author: Magnolia J
This is great. You will love it im possative. It should taste sweet/sour and if you make it the night before its even better. You must use miricle whip mayo tastes bad in this. I make this for our family...
Author: Mandy ny
Very gourmet and subtle, this makes All The Difference in how GREAT shrimp taste - and it takes NO TIME... never again buy cooked shrimp!
Author: carrie sheridan
I came across this recipe on Allrecipes.com (courtesy of Dayna)years ago. I have tweaked it a little. Sometimes I use feta cheese istead of asiago, and I use cherry tomatoes instead of regular ones. Make...
Author: Chef_from_the_Midwe
This spinach salad speaks to all the wonderful autumnal flavors of the Pacific Northwest. The new crop of bronzed Bosc pears is piled high at the farmers' market; the hazelnuts have been harvested, shelled,...
Author: Diane Morgan
Author: Toni Oltranti
Anytime I have leftover cooked quinoa, I make these little patties. They're good hot or cold and are well suited to fighting afternoon hunger pangs. It's a bit of a stretch, but they could be described...
Author: Heidi Swanson
My grandma made this at every family function I can remember having, it was always grandma and her big bowl full of coleslaw.
Author: Leanne
Author: Lori Longbotham
Author: Sara Foster
Use this dip with cut up veggies (carrots, cauliflower, broccoli, and celery) or with tortilla chips when company calls.
Author: Bone Man
I've been using this recipe from an aunt's coworker for 3 years, now. Pretty much fool proof. I do add seasoning to the custard mixture, though.
Author: TesB
A little balsamic vinegar balances the sweetness of the cherries and enhances their flavor. Serve the cake with espresso or tea in the afternoon or with whipped cream or ice cream for dessert.
Author: Lori Longbotham
Author: Maria Helm Sinskey
Author: Bill Telepan
Author: Ruth Cousineau
Author: Natalie Updegrove Partridge
If the idea of tomatoes and watermelon together sounds odd to you, this dish will be a revelation. There is a saying that what grows together goes together, and in this case it is true. If you think of...
Author: Gerald Hirigoyen
These are a vegetarian version of Scotch eggs. Originally the eggs are encased within sausage meat in this version they are cased in breadcrumbs and carrots. They will keep in the fridge for a couple of...
Author: PinkCherryBlossom
Author: Nancy Oakes
Picture this: Your fork gliding through a cloud of featherlight zabaglione mixed with mascarpone and whipped cream, a bit of cocoa settling on the tines, and then through Italian ladyfingers softened by...
Author: Melissa Roberts
Author: Lillian Chou
This vegetarian curry is delicious served with some basmati rice alongside.
Author: Annabel Langbein