Author: Soa Davies
Author: Peter Reinhart
Chicago chef Graham Elliot uses aromatic makrut lime leaves to make this sparkler from his sandwich shop, Grahamwich.
Author: Graham Elliot
This is an imitation recipe of the creamy pasta salad I once had at Ruby Tuesdays, and believe me, it is exactly like it!
Author: RockinChef
Finally found my favorite, most ultimate comfort food! This is published in Emeril's Everyday's A Party Cookbook. It's my favorite of all his books because my old house is in it. Our old house, which was...
Author: Penny Stettinius
Author: Kay Chun
Author: Selma Brown Morrow
Author: Claire Saffitz
When DH and I were dating we used to eat at a wonderful little restaurant called Maabhat that had this amazing bean soup that we both loved. Well I finally decided to duplicate it and this is my version....
Author: scancan
Make and share this WHITE BEAN, SPINACH, AND COUSCOUS BAKE (GLUTEN-FREE & VEGAN recipe from Food.com.
Author: Leslie
This is one of our favorite Christmas traditions. Together as a family, we read Reindeer Dust, then make the recipe and, finally, sprinkle it on Christmas Eve as we recite the poem. It is a fun, engaging...
Author: Kate Dwyer
Found in Cooking Light Fesh Food Fast magazine. I love scallops and this one I haven't tried yet but it looks and sounds very simple, easy and delicious.
Author: mama smurf
Having tried the "other" slow cooker roast recipes, I wanted to create something with as much flavor, but without using the too salty, too oniony soup mix. I combined several other recipes and came up...
Author: pies and cakes and
Make and share this White Bean Tossed Salad recipe from Food.com.
Author: youthchef
Cut from an old magazine ages ago - the picture of them is very pretty and I thought they would be good for a childrens party.
Author: katew
This was an easy recipe and tasty. I would add a lot more cilantro and hot peppers next time, but that's my preference. I also left the skin on my potatoes. Recipe courtesy of Taste of Home and Laura Davis/Chincoteague...
Author: AmyZoe
This is a delicious vegetarian alternative to a traditional meat sauce that has loads of flavor. Even meat eaters in my family enjoy this recipe!
Author: RaCh_
A friend gave this recipe to me from one of her cookbooks. It did not remind me of chili in the thick sense that I usually think of it (the sauce is definitely on the thinner side). However, I found it...
Author: Dr. Jenny
This might be called something else by others but this is what my grandma called this. These weren't served at just any meal...these were for the "fancy meals". This is scaled down to 4 servings.
Author: QueenJellyBean
Put in on in the morning and ready when you get home from work. I serve with baked potatoes and a vegetable.
Author: ND_Dawn
Make and share this Pasta with Braised Fennel, Chard, and Balsamic Vinegar recipe from Food.com.
Author: Bev I Am
Author: Bon Appétit Test Kitchen
Author: Alison Roman
Author: Bon Appétit Test Kitchen
Author: Marlena Spieler
Author: Bon Appétit Test Kitchen
When the jar's empty and you need prepared mustard for a recipe, here's an emergency blend. Savor this in recipes such as honey mustard chicken wings or mustard pretzel dip. I found this recipe in Taste...
Author: internetnut
This is exquisite. Make sure to use big eggplants, about 11/2 pounds each, so that the remaining flavors don't become strong. Serve at room temperature, or slightly chilled.
Author: Tuck Burnette
Author: Romney Steele
This recipe came from a Weight Watchers cookbook, but you'd never guess it's "good for you". My husband swore that he'd never eat salmon, but I made this & now he asks for it once a week!
Author: newbie04
A great way to turn unwanted bread scraps into a useful ingredient, with variations for making dry bread crumbs. Cook time is for the dry bread crumbs.
Author: Debbwl
A recipe I came across by accident in one of my cookbooks. I've never made chili powder before, nor have I looked on Zaar for a recipe. Heaven only knows why I haven't. The only chili powder that I can...
Author: LARavenscroft
Author: Amy Finley
Make and share this Vegetarian Chunky Chili recipe from Food.com.
Author: Gerry sans Sanddunes
Make and share this All-Purpose BBQ Rub recipe from Food.com.
Author: mightyro_cooking4u
My husbands favorite dessert is Lemon Meringue Pie, whenever he is away on business he knows there will be one waiting at home for him! I struggled my first couple times (trying to keep up with my MIL)...
Author: Amber C.
This is another version of lentil soup that we really like. The recipe comes from cookbook author, Bonnie Stern.
Author: Sweet PQ
Make and share this Hearty Pasta Tomato Soup - Slow Cooker recipe from Food.com.
Author: couponmommy123
A great seasoning for your favorite cut of steak was found in William Rice's book "Steak Lovers Cookbook." Which gives credit to Chef Mike of Gibsons Restaurant in Chicago. A very easy recipe to make ahead......
Author: jdrichardson
This comes from Rachael Ray's 365 cookbook. This looks like just our thing! We usually have all of these ingredients in the house. YUM-O!
Author: dicentra
Make and share this Keith Richard's Shepherd's Pie recipe from Food.com.
Author: Charishma_Ramchanda
Make and share this Sweet and Sour Lentils recipe from Food.com.
Author: dicentra
Adding crunchy cashews and fresh almonds to broccoli and beans is a really great way of serving these two simple green vegetables. It makes you want to eat them for ever.
Author: Annacia
Make and share this Grilled Herbed Crostini recipe from Food.com.
Author: dicentra
I made this for years and then lost it. Have searched everywhere including online with no luck. Went to Miami and found the recipe in an old cookbook in the library there, eureka! Am posting this so I...
Author: Maxxr
Author: Seamus Mullen
Got leftover roast beef or pot roast? Make Miroton! This beef-stock-and onion-based sauce is thickened with flour, poured over sliced beef and sliced potatoes, and baked until bubbly. Adapted by Nick Kindlesperger...
Author: DrGaellon
This is a recipe from a little Dominican man who lived down the street from me when I worked in the US Virgin Islands. This can be used for any kind of meat, poultry, or seafood as long as you allow it...
Author: Member 610488