From the California Culinary Academy's Wok & Stir-Fry Cooking at the Academy cookbook. They recommend trying this hot dipping sauce with grilled or fried foods.
Author: mersaydees
Author: Michael Kornick
Author: Ian Knauer
Author: Antonio Pisaniello
From a little old cookbook called "Virginia Seasons." My written notes at the top of this one say, "Wonderful!" I last made it in 1994 -- time to make it again!
Author: vrvrvr
Massa's restaurant in Houston serves this with their marinated Filet Mignon. YUM! It's tasty and elegant enough to serve guests (increase quantity, of course). With advance prep time, you'll be able to...
Author: PanNan
"The lemony flavor of the aioli really pops on grilled new potatoes. When shopping for your produce, look for the smallest potatoes you can find. The smaller they are, the more tender they will be."- Bobby...
Author: Ceezie
Copied directly from an old French/Italian cookbook of mine. Goes wonderfully with Gigot de Sept Heures (recipe number 306392).
Author: Lou van
Vegetable accompaniment to Roast Rack of Venison and Horseradish Potatoes. Recipe extracted from Epicure supplement, Winter, 1988, of Toronto Life Magazine.
Author: TOOLBELT DIVA
I really love cabbage and this is a recipe that I had put together to clean out the refrigerator. Try it with different types of cheeses and see what works best for you. I have tried smoked Gouda, parmesan,...
Author: Bippie
Make and share this Chinese Brussels Sprouts recipe from Food.com.
Author: CJAY8248
Very simple, very tasty. The veggies will be a bit drab in color, but the butter and broth will cook down into a lightly-thickened sauce that coats the spears with sweet deliciousness.
Author: DrGaellon
Make and share this Stewed Tomatoes and Onions recipe from Food.com.
Author: JillAZ
There is nothing quite like a "Mouth Watering" Kosher New York City Sour Pickle or Sour Tomato from a wooden barrel. I remember as a teenager in "The Bronx" biking over to the local indoor but "open" food...
Author: SkipperSy
Author: Linda Ziedrich
Make and share this Broccoli Mushroom Salad recipe from Food.com.
Author: MarieRynr
I love Chinese take-out, and frequently try different recipes to make at home. Never quite making the grade usually. I have to say I fiddled with this one and I don't think I'll be ordering any more "egg...
Author: heartshapedpan
Based on a recipe my mom served - which was probably based on the Greek tzatziki. Wonderful for warm weather meals.
Author: MomMyth
This mixture is usually called "Gremolata" and can be used as a garnish on soups, tossed into pasta, spooned onto grilled chicken or mixed with vegetables (green bean recipe posted separately) It can be...
Author: Bergy
Make and share this Green Bean & Mushroom Stir-fry recipe from Food.com.
Author: david pyke
We love soups, especially in winter months. This one really hits the spot on a cold day. Hope you like it too. Don't drain any of the cans of vegetables and don't add any salt. The seasoning mixes have...
Author: GranJan
This is the best relish I have ever had. I use my food processor to chop. This is another small batch recipe. So, try it and see if you like it too.
Author: Deb Wolf
I saw Chef Robert Irvine make these on the Food Network and I just had to try them. I adjusted the recipe for 4 people but I'm presenting the original recipe here. Absolutely delicious!
Author: mer5901
This just came across my radar in an email from epicurious.com and I am posting it here for safekeeping. Sounds perfect for using up those abundant squash! I am altering it a bit; the original recipe calls...
Author: smellyvegetarian
Make and share this Stuffed Cabbage Rolls recipe from Food.com.
Author: MizzNezz
Make and share this Portabella Mushroom Pasta recipe from Food.com.
Author: Bill4151
Author: Doris "DeeDee" Dennison Sears
Author: Jim Fobel
This is from the Horn of the Moon cookbook. These go quick! Use the extra stuffing on toasted baguette.
Author: dicentra
I got this recipe from my friend Jodi Moore in Bellingham Washington. She made it for a dinner party in the dead of winter and gave it to us in mugs as we walked in from the snow.
Author: Gillian Spence
Make and share this Okra/Bhindi Masala (Indian-Punjabi Style) recipe from Food.com.
Author: HeatherDawn._
Make and share this Sauteed Cremini Mushrooms - Rachael Ray recipe from Food.com.
Author: dicentra
This is an easy starter that combines two of my favorite ingredients- artichoke hearts, and clams! If you can't find Spanish preserved artichoke hearts, substitute canned quartered artichoke hearts. Posted...
Author: IngridH
Make and share this Baked Butternut Squash recipe from Food.com.
Author: Parsley
Make and share this Spinach & Parmesan Stuffed Mushrooms recipe from Food.com.
Author: Leah V
In this recipe, fresh ginger flavors the sauce, and ground ginger and other warm spices are rubbed on the fish to make a flavorful, crisp crust. Be sure to buy whole coriander seeds and grind them in a...
Author: spatchcock
Make and share this Scalloped Carrots and Cheese recipe from Food.com.
Author: Canadian Jane
There are plenty of great stuffed zucchini and squash recipes here, but they all have an ingredient that I cannot either digest or blisters my mouth (tomatoes..the acid is killer!) I found this one and...
Author: Redneck Epicurean
Make and share this Creamy Asparagus Soup With Seared Scallops recipe from Food.com.
Author: Mimi Bobeck
This was adapted from Everyday Italian. Giada's mother is a vegetarian and this is one of her favorites!
Author: Sharon123
Prepare this ahead of time, plug in and cook when needed. Freeze leftovers. Serve over rice or use as tortilla filling (with cheese, salsa etc) or for quick burritos
Author: Tebo3759
A green salad with edamame, feta and a sesame vinaigrette dressing. I found this recipe on a package of frozen edamame and found a sesame vinaigrette on this website that went with it perfectly.
Author: Julie F