Based on a recipe from The New Basics Cookbook, authors of The Silver Palate Cookbook. The intro says, "One of those American classics, first created in the Puritan era in Boston. No cooking was allowed...
Author: mersaydees
Found online, these baked beans are really simple to make, and have a lovely balance of flavors. The bacon adds texture and a savoury sweet deliciousness. Since these beans are cooked uncovered, everything...
Author: Karen Elizabeth
Author: Alejandro Morales
I like to find different ways to make broccoli and especially those ways that are good for you. The recipe is 2 points per serving for a total of 4 servings. This recipe is very cheesy. If you like your...
Author: CookingONTheSide
This is an excellent fish coating for deep fried fish. We have annual fish fries at our summer camp with all the pickerel (walleye) we catch and this is always a big hit. We use this same coating to coat...
Author: queenbeatrice
This is from Giada De Laurentis. Can use frozen, thawed corn in place of the fresh corn. I also add a tomato to this salad. If I don't have a chunk of Parmesan, I will just sprinkle some grated cheese...
Author: Maureenie
This takes a little work but it's worth it.. garlic is at your discretion.If your squimish about handling lobsters or crabs,maybe you can ask your mishmonger to clean them for you.Serve over linguine with...
Author: Messy Kitchen Maid
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
Make and share this Basil & Mint Orzo Salad recipe from Food.com.
Author: Jen in Victoria
Author: Amelia Saltsman
Author: Jayne Cohen
Author: Bon Appétit Test Kitchen
Author: Jill Silverman Hough
This is an awesome recipe for faux sour cream using greek yogurt and lemon juice. It tastes exactly like sour cream with a fraction of the fat and calories. It's from Bethenny Frankel - celebrity natural...
Author: Northern Cook
Author: Bon Appétit Test Kitchen
I made this after being inspired by a wonderful salad served at our favorite local Mediterranean eatery and wanted to be able to make such an easy, healthy and delicious salad at home. You can use fresh,...
Author: Starrynews
Author: Sondra Bernstein
now this is a different take on a traditional meatloaf recipe. if you like teriyaki burgers then you'll love this!
Author: catalinacrawler
The original author of this recipe altered it to reduce the fat and calories. I have had it for a while, but have not tried it yet. It does sound good, though. It yields four servings with one cup pasta...
Author: Gwen35
My sister prepared this dish for me during one of my visits. This recipe is from the Bon Appetit, Nov issue. Sorry, cook times are estimates...didn't time it the one time I made it.
Author: marisk
Make and share this Linguine With White Clam Sauce recipe from Food.com.
Author: Bev I Am
Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.
Author: Susan Spungen
I made this recipe for a challenge in the Culinary Quest. Since I had quinoa to use up and wasn't sure what I was going to use it for, I decided to pretend it was rice. I used two other recipes to make...
Author: rosie316
Author: Sara Kate Gillingham-Ryan
This is such a nutrient-dense food, packed with omega-3, protein, vitamins and minerals! I made this as a main dish, but it can also be served as a side dish or for brunch. Add a green salad and you can...
Author: InnerHarmonyNutriti
Author: Cristina Ceccatelli Cook
Author: Roy Finamore
This is an excellent Chicago Deep Dish pizza recipe. It uses a cold-fermentation method, rather than letting the dough rise at room temperature, so you need to prepare the dough at least 1 day in advance....
Author: AZFoodie
Make and share this Spaghetti with Feta Cheese recipe from Food.com.
Author: Babs in Toyland
Author: Bon Appétit Test Kitchen
Ramen noodles are great! They taste good, are quick to fix, inexpensive, nutritious, filling, and go well with almost any other food. The only thing wrong with them is the 'flavor pack'. Each package of...
Author: Pierre Dance
At this time of year I start to get tired of the same old pasta and potato salads. I found this recipe in the Cooking Light 2002 Annual cookbook. It didn't take long to make, should be made ahead and was...
Author: cookCol
Found on another site. Its got water chestnuts, green onions, almonds, & curry powder. Very good. You can make in the morning but add almonds when you serve. It tastes good with the frozen peas but taste...
Author: JAG0913
Make and share this Panda Express Chow Mein recipe from Food.com.
Author: Iron Woman
A good cold weather dinner. You can sauté the vegetables to soften before adding to the pot if you like, but I've found that adding them to the rice while it is cooking softens them sufficiently. . For...
Author: Low Stress Feasting
Author: Bon Appétit Test Kitchen
Longhorn's recipe, I'm sure, is top secret, but if this isn't even close, it's still pretty good. Made without the flavor enhancer msg.
Author: gailanng
This one the number one soup picked out of the Bay Life North Magazine in Traverse City. I used Turkey Sweet Italian Sausage. I added a tich more orzo to the pot then the recipe calls for.
Author: CIndytc
Wonderful and healthy light lunch or first coarse. A fast and easy make ahead gazpacho. My sisters recipe.
Author: Bitsie
The next time you're feeling peckish and looking for something to bridge the gap between meals, try crackers, the perfect ingredient for creating bite-sized snacks or pulling a tapas treat together from...
Author: Mary Jenny
Author: Suzanne Goin
This upgraded version of a classic bean salad features the rich Spanish flavors of smoked paprika and marcona almonds, balanced by the bright freshness of parsley and celery.
Author: Anna Stockwell
Author: Mark Bittman
Author: Alex Palermo
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