Create a cute Cream Cheese-Cherry Coffee Cake topped with a crunchy topping! Guests will love this deliciously layered cherry coffee cake dessert.
Author: My Food and Family
A "must" for Halloween parties and a bewitching appetizer for any occassion. A spicy cheese dip, served hot in marble rye bread "cauldrons"
Author: Lorac
Nutty tasting barley and sweet celery root turn this soup into comfort food! To speed up cooking time, replace the pearl barley with quick-cooking barley, add it with the carrots and celery root and simmer...
Author: Sharon123
Make and share this Crab Boil Seasoning Mix recipe from Food.com.
Author: Millereg
There is another recipe on Zaar for this, but the ingredients are different. Let's see if this one is even close to the awesomeness of Cracker Barrel's! Received by way of email this morning: From Chef...
Author: senseicheryl
I love this recipe because it it easy & you don't need to stuff it in the bird. I have a few folks in my family who think stuffing the bird is gross. This makes them happy. It is a very modified version...
Author: Gail2293
This hearty, warm side dish can be made with the cheese incorporated into the polenta or the polenta can be spooned atop a portion of the cheeses, so that as they melt they form a liquid center. This is...
Author: NcMysteryShopper
I needed a nourishing and complete meal-in-one that I could take with me on the go. I prepare this the day before I travel and put it in the fridge overnight. It has a great flavor that, when left to sit...
Author: Buckwheat Queen
Make and share this Morrocan Couscous With Green Beans recipe from Food.com.
Author: PanNan
Make and share this Rosemary & Parmesan Polenta Chips recipe from Food.com.
Author: Kiwi Kathy
i don't know where this recipe came from, i had it scribbled on paper. but it is a nice side dish to any grilled steak. prep time doesn't include time for cooking the barley
Author: chia2160
Make and share this Bulgur Salad With Pine Nuts and Raisins recipe from Food.com.
Author: MarBear
Sorghum grains, roasted vegetables, black beans, and a tangy miso dressing make up a filling meal in a bowl.
Author: Buckwheat Queen
Straight out of NW Alabama, this is my wife's signature dish at hollidays. Mind you, I stole this from her, so I'm hoping and trusting the amounts are accurate.
Author: Red_Apple_Guy
These are lentils are delightfully different and will last 10 days or so in the fridge. This recipe makes heaps but they are so very morish. If you like red lentils you'll love this one! (A Belinda Jeffrey's...
Author: Stardustannie
This recipe is from a California Pizza Kitchen cookbook and is delicious. It has NO FAT and is vegetarian...perhaps even vegan. Try it...you'll like it. The recipe calls for a large pinch of cumin, but...
Author: Shelly Morton
Ever since the economic atmosphere went down the drain, we have been keeping an eye out for low-cost recipes. This one comes from Real Simple - we liked this a lot! The poblanos are just spicy enough that...
Author: Pinay0618
One of Buddy Valastro's Recipes from The Kitchen Boss - TLC Valastro, Buddy. "Buddyu0027s Breadcrumbs" 18 January 2011. HowStuffWorks.com. 12 March 2011.
Author: Jacque Jacques
Quinoa is a grain that is lighter than rice or couscous but has more protein than other grains. The recipe will serve more than 4 if you use it as a side dish rather than a main course.
Author: Debra1113
As I venture more into vegan eating, I'm starting to use more quinoa and love the uniqueness of it! Here is a pretty and delicious salad, I hope you enjoy it. Adapted from The Vegan Chef.
Author: Sharon123
I just added this recipe to my lunch menu. They loved it. I hope you do too!
Author: Anthony
This has the creamy texture of risotto without the constant stirring. Use only ISRAELI couscous, which is larger than regular couscous. (Can usually be found in ethnic section of grocery store)
Author: Outta Here
Make and share this Hearty Mushroom Barley Soup recipe from Food.com.
Author: Dancer
Make and share this Bulgar, Red Pepper, Cucumber, and Feta Salad recipe from Food.com.
Author: Engrossed
I've made these "meatballs" quite a few times now for potlucks as well as family dinners. They're quite good. The recipe comes from Jean Pare's Company's Coming Meatless Cooking.
Author: Dreamer in Ontario
This recipe is very good. Serve warm for a main dish or cold for a side dish. In place of quinoa, you can also use the same amount of brown rice or bulghur wheat.
Author: Candi Waldrop Morgan
The garlic onion stack turned out to be one of the number one selling appetizers at Johnny Garlic's restaurant, owned by Guy Fieri. This is from his cookbook, Guy Fieri's Food. Guy says this isn't difficult,...
Author: Sharon123
Mmm curried Quinoa.. really, how can you go wrong with this? For a full lunch add some chicken or tofu.
Author: kelly in TO
This easy recipe combines the pungent flavors of curry and mango for a filling and delicious dish that will have everyone going back for seconds!
Author: Cinderella
This is a wonderful variation on traditional matzo ball soup that will please everyone, even the traditionalists. These matzo balls are really fabulous! They are light and fluffy due to their secret ingredient...
Author: blucoat
Rich flavors and varied textures make this dish absolutely incredible. I found this last week from an old Bon Appetit magazine that I kept and made it again... (yes, it's a stolen recipe, not one I've...
Author: CHRISSYG
This is the meatloaf that I grew up on, and is pretty much the only meatloaf my friends and I will eat. Our family believes that less is more when making meatloaf so there is nothing strange in it that...
Author: MsLizze
Make and share this Asian-Style Couscous recipe from Food.com.
Author: brokenburner
I was paying the big bucks for this snack from BistroMD, and they are delicious and popular, but I knew they couldn't be that hard to make. They are great for a low fat, crunchy potato chip substitute....
Author: marinecopper
This rich, chunky soup makes even the coldest winter day welcome. Add a crisp, green salad, crusty bread, and a glass of Merlot to complete a memorable meal that will fill - and warm - you up! Adapted...
Author: JackieOhNo
Got this from my mother, who told me recently (when I served her a 'Zaar bulgur recipe) that she'd never eaten bulgur before. But this recipe is on a yellowed, crumbling newspaper clipping, so I guess...
Author: KLHquilts
My ds loved this and even packed the leftovers in tupperware so his girlfriend could have some! Never asked about the "meat"! If following WW this is only 5 WW pts for 2 cabbage rolls. When I made this...
Author: ellie_
Make and share this Meatball and Polenta Casserole recipe from Food.com.
Author: Lorraine of AZ
Caramelizing the onions is what brings out extra flavor to this dish --- adjust the amount of cayenne pepper to suit heat level, make certain that the chicken broth is *hot* before adding to the recipe...
Author: Kittencalrecipezazz
You will never miss the cream in this soup. It is a filling vegan recipe anyone would enjoy. Found in one of my favorite Moosewood cookbook
Author: TishT
I got this off the back of a box of cereal and we tried it and loved it. Even my toddlers gobble it up!
Author: Ginny Ax
Great tasting stuffing with very low sodium, suitable for heart patients, but anyone can enjoy this. Good texture, too. From Donald Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook." This is only a challenge...
Author: KateL
This was the winning crockpot recipe on Emeril's Good Morning America contest. I haven't tried it yet but will, and let you know how it turns out. Sounds good and easy, especially for the holidays.
Author: Marich
This recipe was originally at www.divinerecipes.com, but I tweaked it. In the original it was suggested that you could use Tuna oil or Chicken stock/bouillon instead of the beef. It also said to form into...
Author: Canwi
Quinoa, pronounced "keenwa," quadruples in size when cooked yet stays crunchy and nutty. This recipe (which I've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti....
Author: Debs Recipes
I viewed the recipes already posted and here's yet another version from Jeff Smith, The Frugal Gourmet. The prep time given is for cooking on the stove top and does not include chilling overnight.
Author: CindiJ