Make and share this Beef and Vegetable Stir-Fry With Rice recipe from Food.com.
Author: Zac._.2017
This soup is perfect for a fall day, or goes great with Thanksgiving dinner! I got it from my friend Chuck and made my first batch. It's amazing!
Author: rsnelling42
I made this with fat-free half & half to lighten it up a bit. I couldn't tell from the original recipe whether to simmer the carrots covered or uncovered - doing it covered made a fairly thin soup. If...
Author: mayness
Local recipe. For a vegetarian version, substitute any seasonal vegetable such as eggplant, summer squash/zucchini, acorn squash, portabello mushrooms, etc. either grilled or roasted. *FRESH* herbs only,...
Author: COOKGIRl
Something delicious to do with those huge summer garden zucchinis! If we had leftover marinara sauce in the fridge, we would drizzle some on the stuffed zucchini before baking. Please use salt and pepper...
Author: mermaidmagic
Make and share this Bean Sprout and Pepper Salad (Moyashi Sujoyu-Ae) recipe from Food.com.
Author: zeldaz51
This recipe comes from Company's Coming, Christmas. But these are delicious any time of year. Grapes and almonds give a uniqueness to ordinary sprouts.
Author: Hag chef
Make and share this Verduras Al Rescoldo recipe from Food.com.
Author: Salvador Vilchis
We really enjoyed this simple low cal/low fat crock pot meal. The original recipe suggests to serve it over rice but we liked it just as it is with some sour cream (the original recipe suggests plain yogurt...
Author: ellie_
Make and share this Chicken and Asparagus Bundles recipe from Food.com.
Author: Felix4067
Make and share this Creole Green Beans recipe from Food.com.
Author: Lavender Lynn
This is a great way to use some of those ripe tomatoes from your garden. You can use store bought tomatoes but they still should be vine-ripened for the best flavor.
Author: CJAY8248
Curry and carrots seem to go together really well so I am contributing my favorite. The curry taste is very strong so you might want to start with one teaspoon and build up to one tablespoon. Use the best...
Author: Mary Leverington
Make and share this Baked Butternut Squash recipe from Food.com.
Author: Nikki Kate
This handmade wreath is beautifully crafted using fresh home grown rosemary, thyme, sage, lavender, oregano, bay leaves, splashes of color with red chili peppers, edible flowers or edible dried berries....
Author: Rita1652
Make and share this Cheese and Herb Crumbed Mushrooms recipe from Food.com.
Author: Rhiannon and Matt
This is a great carrot side dish that can easily be doubled or even tripled to serve a large dinner party. You can make this with peeled baby carrots also. Pat the cooked carrot sticks dry with a paper...
Author: Kittencalrecipezazz
I found this in my 1000 Recipe Chinese Cookbook. I haven't tried it yet but it sounds very interesting and looks easy enough to try. Note: Time does not include overnight chilling.
Author: CJAY8248
Make and share this Parve Mushroom Quiche recipe from Food.com.
Author: zeldamet
Make and share this Nutmeg-Zucchini Salad recipe from Food.com.
Author: Chef Kate
These are great used as a topping for a green tossed salad. One way of getting another vegetable into your diet!! I like to use the orange coloured ones for these but I have also used the golden and the...
Author: Jen T
A spicy pea puree, goes very well with hot Injeera. Cooking time does not include soaking time for the peas.
Author: PinkCherryBlossom
This is said to have been invented in America, at the Le Cirque restaurant in New York City, but is common in Italy. Adapted from the Vegetarian Times magazine.
Author: Sharon123