This is the basic 'Boule' bread mix from the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. I've mainly posted this recipe so that I don't have to hook out the book every...
Author: Chef UK
My co-worker made one of these, and I was lucky enough to be able to buy it in an auction. YUMMY! The texture was perfect, and there was no grease, unlike in a traditional meatloaf. I highly recommend...
Author: CorriePDX
Whether you call them holishkes, praches, or just plain stuffed cabbage, these cabbage rolls are the real deal. The sweet-sour sauce and savory meat filling contrast nicely.
Author: Alan in SW Florida
Found this recipe in my mother's recipe box. I don't remember her ever making it, but I have and it makes gorgeous bread! Starter takes 10 days to ferment, but after this you can make bread anytime you...
Author: manushag
My family likes to use this marinade for pork chops, pork ribs or basically any meat that you choose to grill on the BBQ. It has a nice flavor and is quick and easy to do. You can marinate over night or...
Author: Nascar88Fan
A very tasty and easy side dish. My husband likes this topped with a grating for parmesan cheese. Toasted walnuts are also a nice touch for presentation.
Author: Ms B.
Make and share this Lemon Orzo With Pine Nuts recipe from Food.com.
Author: anme7039
Found this one in the Dallas Morning News and wanted to save. It is low in fat and calories so it fits in with the AHA suggestion of at least two fish meals a week. We try to do 3 so I am always looking...
Author: TXOLDHAM
The Vietnamese sandwich is a wonderful combination of flavors and textures. This version is made with very thinly sliced grilled beef with a charred and carmelized meat flavor, a layer of crunchy sweet...
Author: PanNan
Make and share this Warren Ohio Hot Dog Shoppe Sauce recipe from Food.com.
Author: Cluelesss
Make and share this Garlic Scallops With Angel Hair Pasta recipe from Food.com.
Author: Katanashrp
I'm not really sure where I got this recipe. It's written in my handwriting on a 3x5 card that's stained with soy sauce. This makes a good marinade for beef or pork.
Author: LARavenscroft
Make and share this Scallops With Zucchini recipe from Food.com.
Author: MizzNezz
Author: Mona Talbott
The thinly sliced zucchini ribbons replace pasta in this delicious, low-carb, noodle-less dish. This lasagna totally satisfies my cravings for cheesy and indulgent Italian comfort food. It's perfect in...
Author: Gina Homolka
Make and share this Mrs. Dash Seasoning recipe from Food.com.
Author: Darlene Summers
Author: Scott Peacock
Make and share this Bobby Flay's Barbecue Seasoning for Chips, Fries or Onion Rings recipe from Food.com.
Author: bullydog1975
This is a go to for convenience. It's a lot like the fried rice mix packets you can buy at the supermarket.
Author: Kana K.
A nice alternative to the traditional risotto, and much easier too! It was so easy to make with any add-in's you have on hand.
Author: Cookin in NJ
This is a great classic spinach salad with hot bacon dressing. I like it because the dressing is made with staples I always have in my kitchen so all I need to do is pick up some fresh spinach. You can...
Author: Slatts
Make and share this Rachael Ray's Linguine With Red Clam Sauce recipe from Food.com.
Author: StreetChef
Author: Sheila Lukins
An easy Roasted Broccoli recipe with Garlic and Red Pepper
Make and share this Angel Hair Pasta With Lemon and Garlic recipe from Food.com.
Author: lazyme
Just in time for grilling season! I've posted this recipe in response to a request. Prep time includes marinating steaks.
Author: EdsGirlAngie
From Cooking with Paula Deen magazine May-June 2008. This recipe ws developed by The Neely's. Rub on both sides of your choice of spare ribs (beef or pork). Wrap in foil and refrigerate at least 8 hours,...
Author: Kerena
Serve in a green, red or pepper shell for great presentation. Lower fat dip from Better Homes & Gardens "New Dieters Cookbook". Cook time is refrigeration time.
Author: jonesies
This is great on veggies, potatoes, pasta, rice. Top a grilled steak, fish or chicken. Spread on your favorite bread or dip a breadstick into it. Blend into cream cheese for a garlic spread. The uses are...
Author: Rita1652
Excellent tangy sauce and a great way to use up those fall green tomatoes. You can add cooked chicken into the sauce to make it heartier if you like.
Author: 2hot2handle
Author: Ian Knauer
Author: Molly Stevens
To keep fresh garlic on hand, you can store it submerged in olive (or vegetable) oil. Another perk for storing garlic this way is that you can also use the garlic flavored oil for cooking. Just remember...
Author: Susie in Texas
Author: Todd Porter
This soup is very flavourful, easy, and pretty, and a steaming bowl of it, with a slice of toasted sourdough or wholegrain bread, makes for a deeply satisfying meal.
Author: evelynathens
Author: Bon Appétit Test Kitchen
Choose your spice combo, mix and store. Creole seasoning yields 2/3 cup. SouthWest Seasoning yields 1/2 cup. and Rustic Rub yields 2 cups.
Author: 2Bleu
Author: Lillian Chou
Make and share this Lentil Vegetable Soup (Barefoot Contessa) recipe from Food.com.
Author: eLLe-ious
A great side, but also a nice vegetarian dinner when made with vegetable broth and served over rice.
Author: Molly Stevens
My grandma made this for EVERY family get together. She's gone now but the recipe lives on. It sounds weird but it's actually very refreshing. Anyway, wanted to put it on here for safe keeping.
Author: jillcomeau
I've never been able to find a matzo stuffing my family enjoyed so I decided to omit the Ritz crackers and cornbread from my Thanksgiving stuffing, Recipe #78109, and replace them with matzo. The result...
Author: dojemi
Author: Cal Peternell, Chez Panisse Restaurant and Café
I don't use Wondra® enough to warrant buying. I found this recipe and it worked so well on fried shrimp and made for a lovely, delicate coating. Can be used in any recipe calling for Wondra® brand instant...
Author: gailanng
Author: Bon Appétit Test Kitchen
Wake up pork with this adventurous blend of cocoa and chili! Just the right amount of heat, the right amount of sweet, and a rich infusion of chocolate. Go on, you know you want to see what the fuss is...
Author: Stoblogger