This recipe is a variation on a recipe I found on avocado.org. All of the ingredients are fresh which makes for a great authentic guacamole. Plus, avocado.org also taught me that avocados are great for...
Author: Larkin
From today's Thursday magazine. This recipe is this week's winning recipe that was submitted by Suganthi Kannan. She won US$50/- for this:)
Author: Charishma_Ramchanda
Make and share this Stuffed Zucchini Boats recipe from Food.com.
Author: mariposa13
Make and share this Easy Awesome Musthrooms recipe from Food.com.
Author: methospathos
This is a low-carb modification of my Mom's stuffed mushroom recipe. It is so tasty and delicious, even she didn't notice the low-carb substitutions.
Author: Queen Eeyore
Yummy Veggie Koftas! This recipe is from www.seattleguru.com. I love spinach, and paneer and koftas, so I am so happy about this recipe. Some people prefer to use tofu or cottage cheese instead of paneer,...
Author: Kendra PeloJoaquin
This master mix can be made ahead of time and frozen to be used with several recipes to be posted separately. It's amazing what you can come up with this! If you think of something new please add it.
Author: TishT
The quality of the ricotta made near Florence inspired cooks there to create these dumplings. Seasonal leeks add their earthiness to the gnocchi, and bright green favas sautéed in butter with sage are...
The unusual name of this traditional dish refers to the crunchy sound the salted and barely cooked radish slivers make when you bite them. From the Revolutionary Chinese Cookbook,this is easy to make,...
Author: FLKeysJen
Make and share this Brussels Sprouts Gratin recipe from Food.com.
Author: Izzy Knight
Whether the following recipe is traditional French or more "French-inspired", that I do not know. "What is Salade Gruyère de Comtè, Alex?" Is that the correct answer? Please use quality ingredients in...
Author: COOKGIRl
I like to make pickles because they are so much fresher tasting than store-bought. However, I do not always like to can them so make just enough for one jar to keep refrigerated. This recipe is modified...
Author: threeovens
Make and share this Bistro Bouillabaisse recipe from Food.com.
Author: chia2160
Make and share this Mini Pumpkin Sage Balls With Balsamic Creme Fraiche recipe from Food.com.
Author: dicentra
Creamy spinach lasagna, prepared to be lower in fat. Got this recipe from the "Great Tasting Money Saving Meals" cookbook. Putting here for safe keeping until I try it.
Author: jonesies
Soft, tasty okra's with a tangy taste. One of my mom's best recipes and a absolute must try! Measurments are estimates as my mom eyeballs things. You can adjust prices to your own taste.
Author: somethinglikelove20
Make and share this Roasted Green Beans With Mushrooms recipe from Food.com.
Author: KittyKitty
Try to find small mushrooms, about 1 1/4 inches in diameter, for this recipe. If your mushrooms are larger, halve or quarter them before cooking. You can substitute minced fresh chives or tarragon for...
Author: Coppercloud
Too easy and lots of people like them! I do these for cooking out with poultry and red meats. Good for hamburgers too. Even stirred into rice.
Author: KissaMew
Another one from www.russianfoods.com. I have not tried this, but think it would be good with heavier meat dishes or on a salad buffet. Please give feedback if you try it.
Author: Sarah Chana
Make and share this Slow-Cooked Beef Ragu & Cauliflower Mash With Lettuce, Peas recipe from Food.com.
Author: hectorthebat
Another super easy from my friend Amy! She let me borrow her recipe box! I had a lot of fun browsing last night. I am not sure how many this serves so I guessed. It calls for 1 1/2 lbs. of beans. When...
Author: Oolala
Make and share this Mummy's Cabbage Curry recipe from Food.com.
Author: Ranikabani
Make and share this Easy Beef Barley Soup recipe from Food.com.
Author: Mama Gia
This is my version but my ex-mother-in-law used to make Green Beans and Eggs. I thought it looked awful and was afraid to taste it...finally did and was surprised. My hubby (High School Sweetheart, current...
Author: Packer Backer Pammy