Author: Claire Saffitz
Use butternut squash or a small, firm cooking pumpkin such as a sugar pumpkin for the best results.
Author: Susan Spungen
Occasionally I come across a recipe calling for celery salt, and it's something I just don't keep around. Celery seed on the other hand I do have a bottle at hand-- here's a simple substitute to yield...
Author: the80srule
This recipe has been adapted from FoodNetworks Halibut in Sicilian Sauce. I guess any firm white fleshy fish can be used, but I used Black Cod, also known as Sablefish or Butterfish. I always prefer to...
Author: French Terrine
Author: Victoria Granof
Make and share this Potato Beef Casserole recipe from Food.com.
Author: carolinafan
Make and share this Escarole and Bean Soup With Sausage recipe from Food.com.
Author: Sandyg61
Author: Ian Knauer
This is a cheap alternative to buying horse cookies and my horse loves them! Not for human consumption.
Author: Hedgren
Make and share this Rice Pilaf With Garlic and Onions recipe from Food.com.
Author: 2Bleu
Mint, cilantro, and garam masala give this creamy, roasted eggplant dip an Indian edge.
Author: Bon Appétit Test Kitchen
This is one of the best tasting salads, I hope that you will enjoy it. Pasta Salads absorb dressing when stored in the refrigerator. A trick to help the salad moist and creamy is to stir some of the reserved...
Author: Chef mariajane
A delicious summer salad! I use a bit less of the cumin for my family's taste. I have used the frozen corn with good results as well. The flavors mix SO well together, make sure you give them a chance...
Author: Scoutie
Author: Bon Appétit Test Kitchen
The Macaroni Salad that Colonel Sanders used to use is listed below. The recipe is just the basic recipe. However it has been altered many times. This was sent to a recipe group, AARestaurant_Recipes,...
Author: JustaQT
This BBQ rub is really flavorful and very simple to make. I triple this recipe and store it in an airtight container. It's also great on beef or pork.
Author: Melissa Spangler
A great dish for those summer barbecues and picnics. Feel free to experiement with other ingredients. I always add some sliced ripe olives and at times sliced stuff olives. You can also vary the green...
Author: Bobbie
I wanted to share with everyone this quick and easy noodle recipe that my mom used to make when she was short on money but always had these ingredients in the kitchen. I will show you how to make it so...
Author: Danette Fisher
Author: Rochelle Palermo
Author: Bon Appétit Test Kitchen
You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing-you'll want to keep using it on all your salads all week.
Author: Maialino
This salad is perfect for a weekend lunch or a quick weeknight dinner.
Author: Seamus Mullen
This recipe for Soy Pickled Garlic is fool-proof, and the longer you leave it to mature, the better the flavour. This recipe came from an Aussie magazine called Super Food Ideas.
Author: Jamie Oliverreg
I found this recipe in TOH Quick Cooking. This is so easy and a great way to eat cabbage. This is a great comfort food.
Author: children from A to Z
Make and share this Spaghetti with Feta Cheese recipe from Food.com.
Author: Babs in Toyland
I found this recipe in one of my Amish Cookbooks "Cooking with the Horse and Buggy People". It makes a soft, thick crust that my family loves. My seven-year old son rated it as "1,000 thumbs up". This...
Author: Chef Dimples
found this on another site....i love beef and barley of any kind so I thought I would try this one out, let me know what you think!
Author: Jo Coburn
I got this recipe from my mother inlaw, it is cheap and easy to put together. I love to throw this together on a cold, snowy Sunday morning - then I can just throw it in the oven later and go about my...
Author: Kalija
If you've ever visited Newfoundland, I doubt you escaped without tasting some of the best pea soup in the world. Enjoy!
Author: Pamma Lamma
Posted for 2005 Zaar World Tour. This recipe came from the Cooking Network.. Good Deal with Dave Lieberman show.
Author: katie in the UP
Author: Bon Appétit Test Kitchen
Found this recipe in 1997 Taste of Home Annual Recipes submitted by Rita Addicks. Use this on crackers and celery sticks. 1 Tablespoon equals 21 calories, 68 mg sodium, 0 cholesterol, 3 gm carbs, 2 gm...
Author: 55tbird
This is my favourite version of a British classic. You can't beat beans on toast for a quick, cheap meal! It is important to use Heinz baked beans or some other brand that uses tomato sauce as the base,...
Author: Shuzbud
Author: Sara Dickerman
Author: Jeanne Thiel Kelley
Author: Tina Miller
This is one of my favorite, feel good meals. It's quick, healthy and delicious. I usually use cannellini beans, but any beans are good - garbanzos, navy beans, black beans. I just think the white beans...
Author: Julie F
This is a tangy mustard - no sugar- It can be kept in the fridge for up to 3 weeks. Goes well with ham.The vinegar & beer measurements are apprx. You use only enough to make a paste and then to thin the...
Author: Bergy
Author: Tasha de Serio
This is my own creation after buying some white Stilton with blueberries on impulse and having no idea what to do with it! We've also tried this with white Stilton with mangoes, apricots or cranberries,...
Author: noway
Oh my.... this relish is good on any type of fish, we tried it on DH's trout... yummmm. Recipe calls for fresh corn, but frozen is okay too. If using fresh corn, you'll need 2 ears, cooked and removed...
Author: BakinBaby
I saw this dish being made on a travel/food program so the measurements are a bit of a guess. I would say this would be about 6 serves. The tomato sauce is quite vinegary. If you a seasoned cook you could...
Author: Coasty
Author: Melia Marden
This vegetable-packed soup is all about layering powerful flavor-enhancers: bacon, tomato paste, herbs, peppercorns, a Parm rind, and, of course, kosher salt.
Author: Claire Saffitz
This is a rub recipe that I have been using the last few years for all types of meats. This is just a basic recipe. It can be easily adjusted to your own taste (start with the lower amounts of each ingredient...
Author: rosie316