Make and share this Paula's Brandied Steakside Mushrooms recipe from Food.com.
Author: Barb G.
I got the original recipe for this from Cooks.com. I love potato and leek soup and didn't want to spend the time watching this or heating up the kitchen so doing it in my crock pot was perfect. When this...
Author: Chef Joey Z.
Make and share this Cream of Fennel Soup recipe from Food.com.
Author: Orringuy
From Southern Living magazine, this is from a family cookbook-From Hundnall Kitchens-by Karen and Bill Hudnall of Paris, Texas. They say this is one of the favorites. Great taken to picnics and potlucks!...
Author: Sharon123
Another Singaporean pickle recipe from the "Nonya Favourites" cookbook; these are a delicious twist on dill pickles. They're spicy in the sense of being spiced; if you like more heat, add more chili powder....
Author: Kitty Z
Of all the many ways to prepare corn on the cob, grilling, by far, makes the tastiest corn.
Author: meathead
This comes from Prince Edward Island Canada, (home of Anne of Green Gables fame.) It is a colorful blend of beans and carrots with a nice crisp texture. Posted for the Zaar World Tour to Canada, 2005.
Author: LAURIE
I have been making these for years. Another fast, easy and tasty pupu. The "stuffing" really does need to sit and marinate for a while so make it the morning of or no more then 12 hours before serving....
Author: KauaiCarolAnn
Aussies love a BBQ - and I am no exeption. I LOVE vegetables and this is my favourite BBQ dish. I make this in Summer when the produce for this recipe is in season. I can't count how many time I have handed...
Author: cookingpompom
From Alabama Living comes this recipe for delicious fried cucumbers. Can be served as an appetizer or side dish. Very yummy!
Author: Dreamgoddess
My husband makes this for me every fall and I can't live without it. You can make without the wine but it helps. You could serve this in little pumpkins to make more festive. Better the 2nd day. *I have...
Author: TishT
This is a very tasty and colorful salad. You can omit the spinach if you like. You can use regular carrots, peeled and sliced medium thick instead of bagged baby carrots. If so, try to make your carrot...
Author: Pesto lover
Another recipe from the Earl Peyroux cookbook. He was a great French chef I remember seeing on PBS 20 or so years ago.
Author: Midwest Maven
This is a Mario Batali recipe that uses Sun Gold tomatoes, a sweet variety of cherry tomato to make this dish. Any good cherry or grape tomatoes, or a chopped large tomato will work.
Author: mary winecoff
Make and share this Shrimp and Asparagus Bisque recipe from Food.com.
Author: KHardee
Make and share this Beet and Yogurt Salad from Turkey recipe from Food.com.
Author: Jesters Lace
It only takes a moment to bring a hot new idea to frozen vegetables. I found this recipe in a Hidden Valley Ranch leaflet. I have not tried this recipe, but I'm posting it for safe keeping.
Author: internetnut
Make and share this Maple Glazed Rutabaga recipe from Food.com.
Author: dicentra
Make and share this Slow Cooker Dijon Brussels Sprouts recipe from Food.com.
Author: DrGaellon
A Rachael Ray recipe. She suggests using the good quality, large green olives, often found in the deli section of the grocery store. I would suggest serving this meal with a green salad and rice.
Author: LifeIsGood
We still mourn the closing of Barclay Cafeteria in Charlotte, NC's Southpark Shopping Mall. This was one of their signature dishes and the local newspaper published the recipe in response to many requests...
Author: l0vetw0c00k
Make and share this Stuffing Mix Zucchini Casserole recipe from Food.com.
Author: tonyf56
Simple to make...you can use the can bread crumbs like Pastene. You may find yourself eating these as a side but they are delicious for appetizers at a party.
Author: Lorrie in Montreal
You will have more mayonnaise than you need. But that is good news, as it tastes great on all sorts of vegetables and on poached fish, and can be used to bind a chicken salad or as a sandwich spread.
Author: Elmotoo
I haven't tried this, but have a bag of frozen Artichoke bottoms that I've wanted to use. I modified this recipe to make it vegan, but you can use 1/4 heavy cream instead of the basil-tofu ricotta filling...
Author: batya
Make and share this Herb Roasted Mushrooms recipe from Food.com.
Author: PalatablePastime
This is one of the many recipes from my grandmothers cookbook. She passed away in May of 2005 and I am recording her wonderful recipes for my family and the many generations that will follow. I hope you...
Author: staceyelee
Make and share this Lemon Butter Brussels Sprouts recipe from Food.com.
Author: Bonnie G 2
Salsify is a carrot-like root vegetable that tastes a little like oysters, and is known as "poor-man's oysters". To make vegetarian, substitute margarine for the butter. Posted from an online source in...
Author: Molly53
This is a super way to use up all those cucumbers from summers harvest.....and may I add, it also tastes great.
Author: Kittencalrecipezazz
This is Allen Schubert's adaptation of a Dean Ornish recipe. I am not a fan of pizza, but this has converted me. The secret here is roasting the onion and eggplant. Feel free to use a store-bought crust,...
Author: hannahactually
Make and share this Snap Peas, Leeks and Pancetta recipe from Food.com.
Author: Lori Mama
Adapted from "The Spice of Vegetarian Cooking" by Martha Rose Shulman. This makes sunny golden little rounds that practically melt in your mouth!
Author: Sharon123
Traditionally Australian, the soup is very thick and is served with individual beef pies and tomato ketchup. Great on a winter night.
Author: Cosmiccook
A variation from classic beef tips. I got this recipe several years ago out of Taste of Home Magazine.
Author: Petdrwife
By Martha Rose Shulman in the NYTimes, published August 3, 2013. The beet lends a beautiful color to this version. I only had baby beets, so used a handful of them in lieu of a larger one. I also added...
Author: zeldaz51
The best kind of Japan comfort food, and it's really not very hard to make. This recipe inspired by http://justonecookbook.com/recipes/nikujaga/, the best version I've found so far. Info about how to make...
Author: Maggie
Wonderful comfort food. A healthy side dish and a great alternative to potatoes. Love the color! Use your largest skillet, the volume of veggies will cook down, but it helps to start with a little room...
Author: dmcpherr
Make and share this Simple Greek Beet Salad recipe from Food.com.
Author: Lavender Lynn
This bread is a great addition to any Italian meal. We like it so much, we just sometimes make a meal out of it alone!
Author: TARA_BULL
Make and share this Creamy Split Pea & Lentil Soup recipe from Food.com.
Author: VeggieCook98
This ancient dish dates back to the Moorish occupation of Spain in the 8th century.It remained popular as a way to cool off during the summer and to use available ingredients such as fresh vegetables and...
Author: Member 610488
This salad is so easy to throw together and can be made a few hours ahead of time. When my German aunt serves it, she usually does two or three other traditional salads and puts together a little salad...
Author: Sackville
Classic central Scotland recipe i learned from my mother in law and adapted it to my way of cooking.
Author: ladyknightscot
These things are the best beer food ever. They're almost too easy to make.
Author: Chef John
Brigitte Bardot (for those of you who don't know she was an old French actress who was a vegetarian) loved this tabbouleh salad which is closer to a couscous dish. You can try it if you liked her, or you...
Author: Kumquat the Cats fr