This salad is a real winner. So easy to prepare and everybody loves it. The great thing about this salad is the pleasure of soaking the bread in the remaining juice...
Author: Smadars Sane Way Cc
Make and share this Broccoli With Mustard Butter recipe from Food.com.
Author: ratherbeswimmin
Make and share this Spicy Chopped Salad With Tortillas recipe from Food.com.
Author: jodyladybug
This is so delicious and easy. Leftovers hold up well in the refrigerator... that is if you have any! This was the original recipe but I take liberty based on my taste.
Author: MacChef
This is one of my adopted recipes. I have not made it yet, so I have not made any changes. The original poster noted in the steps to serve over patties, so I am taking that to mean hamburger patties. I...
Author: Jellyqueen
I wanted to put this here for safe keeping since I can never have enough ways to eat tomatos;) Be sure to look through all of the variations before you round up your ingredients!!
Author: BethanyC
Author: Roberto Santibañez
Parsnips are veggies that never get enough respect. Like squash or yams, parsnips are slightly sweet, so they take curry spices really well. This soup is a favourite at home and at the restaurant, and...
Author: Ginsugirl
In Venezuela, we have a huge Italian population. In fact, we are the 2nd country that consumes the most pasta after Italy...talk about influence:P. I happened to find this from another old magazine...but...
Author: Vanessa
Make and share this Lemony Asparagus Mushroom Stir-Fry recipe from Food.com.
Author: ratherbeswimmin
Make and share this Quintessential Roasted Veggies recipe from Food.com.
Author: swirlycinnacakes
This is an easy and yummy way to roast eggplant. Sitting in salt then roasting for this amount of time gets rid of the bitterness. You can add the eggplant to pastas, soups, or just eat them right out...
Author: Chef Gruyegravere
An Italian bitter green Rapini, in the broccoli family it a nice change from the usual greens. A Tip If the bitter flavor of this healthy green is to strong for you. Boil the rapini first, then drain and...
Author: Rita1652
Make and share this Old World Green Tomato Relish recipe from Food.com.
Author: callawaykid
I got this recipe from a friend from Georgia many years ago. Delicious. I'm just guessing at the pan size, temperature, timing and servings as they weren't provided and some of the steps were unclear...hope...
Author: marisk
Make and share this Cabbage Rolls With Beef recipe from Food.com.
Author: Lavender Lynn
Make and share this Marinated Mushroom and Zucchini recipe from Food.com.
Author: southern chef in lo
1 1/2 cups per serving, for a 3 point serving. Serve with a tossed salad (points not included). Also good for OAMC - freeze before baking. It looks impressive, too. I like it for luncheons with the gals...
Author: Rhiannon Deux
This came from Gaylord Hauser's book "look younger, live longer" I first tasted it at Cranks in London.
Author: PinkCherryBlossom
A twist to the Kidney Bean salad my mother made in the 1940's. It also helps use up those extra zucchini. Makes a colorful salad and is easy to take to the Church Social or a special picnic. Chill time...
Author: sherryinmo
Make and share this Glazed Broiled Tomatoes recipe from Food.com.
Author: DailyInspiration
I'm not sure where my mom got this recipe but I also can't remember a Christmas without it. This can also be made in a crock pot on high for 3 to 4 hours or until set all the way through. The original...
Author: Sara7220
From The New Atkins for a New You Cookbook. Per Serving: 6 net carbs, 8 total carbs, 2g fiber, 1g protein, 6g fat, 90 calories
Author: mariposa13
A warm spinach salad (spinach is barely wilted) with red and yellow peppers and Cotija cheese. I first made it with friends in Houston and am not sure where it came from before that ;), but I often receive...
Author: Reena Kawal
Make and share this Garlic Zing Roasted Asparagus recipe from Food.com.
Author: Ultraswayed
Make and share this Green Pea, Feta & Mint Fritters recipe from Food.com.
Author: Kiwi Kathy
This is a delicious, buttery soup. Originally made to pair with toasted tuna salad sandwiches, but we were too full to eat them! Courtesy of Micheal Chiarello.
Author: Foxesinsockses
From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time.
Author: Molly53
Active time: 20 min Start to finish: 45 min (includes cooling onion)
Make and share this Herb Roasted Tomatoes recipe from Food.com.
Author: scarley
So simple it almost fooled my husband who, despite not liking squash, ate all of this & joked he could eat my portion as well.
Author: Coraniaid
Make and share this Broccolini With Pepper Dressing recipe from Food.com.
Author: Lizzie Rodriquez
Make and share this Chunky Tomato-Avocado Salad recipe from Food.com.
Author: Boise Cook
This recipe is from a cookbook called The Silver Spoon. It was recently translated into English and is supposed to be the most used cookbook in Italy. I have enjoyed browsing through this book and have...
Author: Chef Dudo
Baba Ghanoush is a dip similar to hummus made from eggplant. I discovered it when I was looking for a recipe to use up leftover eggplant. It's so different and SO good!
Author: herby
From Jan '07 Vegetarian Times Magazine. This dish is simple yet very tasty. I especially like the dressing. The recipe gives directions for roasting portobellos in the oven, but personally I love them...
Author: VegSocialWorker
Make and share this Bacon, Garlic & Parsley Peas recipe from Food.com.
Author: Marie