another recipe from grandmas old recipe file. I substituted canola oil for salad oil because it's a little better for you
Author: sherrill tello
From iVillage.com. States, "Frozen pizza dough and prepared pesto trim the prep time for this homemade pizza to mere minutes. Paper-thin slices of zucchini create a fast and fresh topping that's healthy,...
Author: januarybride
Make and share this Creamed Spinach with Croutons recipe from Food.com.
Author: Frank Butcher
This is a more simplified recipe for stuffed zucchini compared to some of the others posted here at "zaar", but it is simple to put together and very tasty! This is from Cooking for 2 Summer 2007. Hope...
Author: mer5901
This is the tomato dip that Michael Dean's restaurant serves with their meals; it is the best I've ever had and doesn't taste like "traditional marinara sauce" though a lot of the ingredients are similar....
Author: WhoKnew
TOH 2001 recipe. Thnx to Esther Bane, Glidden, Iowa. These carrot recipes are certainly going to change my mind about them. They weren't my favorite vegetable.
Author: Darkhunter
Our family loves Brussels sprouts and are always looking for new ways to serve them. I found this on a website and made some adjustments and it has become a favorite.
Author: JoAnn
This light, healthy, meatless entree is quick and easy. We used low carb pasta. It came from Good Housekeeping.
Author: Peprich
Make and share this Italian-Style Creamy Tomato Soup recipe from Food.com.
Author: bobswagman
Make and share this Papa Joe's Stuffed Tomatoes recipe from Food.com.
Author: Diamond Joe
This is a unique healthy salad. Any crunch veges can be added or substituted. I've also tried this with a variety of dressings with success. Russian is my favorite because of the sweet tangy flavor. The...
Author: BrookeTX-GA
I like a bit of tomato in my pasta e Fagioli. I don't know if it's authentic or not, I just like it. This version has just a bit, along with orzo and prosciutto. Yum!
Author: KathyP53
Make and share this Sliced Tomatoes With Lemon Caper Sauce recipe from Food.com.
Author: Gadget_Queen
I remember reading a recipe a bit like this somewhere but didn't write it down, when I came to make it I merged two recipes together to make this and was really pleased with the end results. This is my...
Author: Tulip-Fairy
My norwegian friend Kai made this for one of my potlucks and I begged the recipe. You can make and store in fridge for at least a week. longer it sits, the better it tastes
Author: GingerlyJ
I love this recipe because it's finger lickin good! I ALWAYS at least triple the recipe & look forward to a little left over Lecho that I can then eat with rice. There is never any Cevapcici left over....
Author: Tante B
This dish has been a staple on Thanksgiving for as long as I can remember. I don't remember my mom making squash any other way. I just know that when I tried it as a child for the first time I remember...
Author: chefRD
I got this from a Kashi ad in Family Fun magazine, and just had to give it a try to use up some of the inevitable zucchini bumper crop! The flavor here is a bit mild, perhaps to make it more kid-friendly....
Author: smellyvegetarian
Make and share this Spinach Pasta With Veggies and Parmesan recipe from Food.com.
Author: Mrs. Delishis
Another of my sister's favorite recipes from her "Wei-Chuan Cookbook" by Huang Su Huei she originally found this when she lived in Taiwan. Like the last, this is so easy to fix.
Author: twissis
Make and share this Grilled Stuffed Onions in Their Skins (Foil Wrapped) recipe from Food.com.
Author: Karen From Colorado
Make and share this Great Greek Salad recipe from Food.com.
Author: pegasus Yourchenko
I got this recipe from The New American Heart Association Cookbook. Low fat, low calories, great taste...what's not to love! I usually add more cheese. Refrigerate the tomatoes for at least an hour before...
Author: Grammy Charlotte
Make and share this Napa Cabbage and Ginger Slaw recipe from Food.com.
Author: ccferne
Make and share this Grilled Asparagus With Barbecue Butter recipe from Food.com.
Author: cookiedog
Make and share this Mashed Sweet Potatoes recipe from Food.com.
Author: Lali8752
I love this recipe because it is a nice, change from heavy comfort food in the winter. I got this from the Food and Wine Magazine and made minor changes.
Author: jaccin
If your alfredo sauce has spices already added to it then it might not be necessary to add in the Italian seasoning. Adjust all amounts to taste. If you like some heat then add in some dryed chili flakes...
Author: Kittencalrecipezazz
From Cooking Light. Serving size: about 1 cup. Per serving: 170 calories, 3.7 g fat, 4.4 g protein, 34.6 g carb, 4.9 g fiber, 0 mg cholesterol.
Author: ratherbeswimmin
I have been making this for years it's a simple recipe and always a favorite! you may adjust amounts to taste and of coarse you may increase to as many squash as you like, remember to allow the baked squash...
Author: Kittencalrecipezazz
This is my husband's favorite broccoli, therefore I've named it after him. I've been making this recipe since the beginning of our marriage and it's always been one of his requests since that time. I found...
Author: ForeverMama
Recipe comes from The Soup Bible. Interesting pairing of ingredients; makes a lovely creme soup! Definitely a keeper!
Author: Galley Wench
This is based on a Jamie Oliver recipe. It is rich and delicious - and even better reheated the second day!
Author: Ex-Pat Mama
Make and share this Pumpkin and Broccoli Soup recipe from Food.com.
Author: Pink Penguin
This is a great technique for cooking any slightly bitter green vegetable (broccoli, broccoli rabe, spinach, brussels sprouts, etc)--my kids (age 6 & 8) can't get enough!! The secret is the mirin, which...
Author: Doc W