Three ingredients and 10 minutes in your air fryer are what's needed to make these keto-friendly, bacon-wrapped jalapeno poppers. Try different flavors of cream cheese for variety! Thick-cut bacon does...
Author: France C
If you like portobello mushrooms and like them deep-fried, this is for you! Delicious! Serve with a chipotle-aioli sauce for dipping.
Author: JimChicago52
Author: JoAnn Cianciulli
Another one from the world's best Mama. Tzimmes is a yiddish word for a sweet culinary creation made of various stewed fruits and vegetables and is a great complement to roasted meats. Enjoy!
Author: Miraklegirl
Want an impressive side for a summer BBQ? This is the way to go. Very little prep time and really no fuss. You can even serive it as an appetizer. I deliberatly use dried spices so I know I've got what...
Author: Shandobando
Make and share this Roasted Beets With Honey Balsamic Glaze recipe from Food.com.
Author: Elmotoo
This is a vinegar base slaw. Great make ahead dish. Plus it's a safer slaw to take to a hot summer cook-out than your mayo base slaw. Also, it will keep for well over a week in the refrigerator.
Author: jp mims
A tasty version of a high-fat favorite! Enjoy with whole wheat pasta for a healthy meal. Substitute vegetable bouillon grandules for a vegetarian dish.
Author: JacquelineS
Makes a very good busy day dinner. Serve with your favorite coleslaw and a side of cornbread. You can add more brown sugar if you like it a little more sweet.
Author: Chef shapeweaver
No frying makes for a healthier veggie dish. This is so good I could eat it for a main meal instead of a side dish.
Author: Marie
It doesn't take much to make slender, tender green beans memorable-lemon zest and orange zest warmed in olive oil provide sensational sparkle.
Author: Lillian Chou
A simple marinated zucchini salad from Italy. The zucchini is uncooked but through marinating and the use of plenty of lemon juice the zucchini acquires an "al dente"/semi-cooked texture. I only make this...
Author: COOKGIRl
This asparagus becomes slightly pickled and is very refreshing during the summer. It is also very easy to make. The more you let it stand the more flavor the asparagus absorbs.
Author: ctinasmth
Make and share this The Best Carrot Soup Ever! recipe from Food.com.
Author: Lori 13
This comes from "The Mafia Cookbook" by Joe Dogs Iannuzzi. It can be served as a side dish as the cookbook suggests or you can pour it over egg noddles and add a generous helping of parmesan for a heartier...
Author: BothFex
Make and share this garlic shrimp with asparagus recipe from Food.com.
Author: chia2160
Make and share this Southern Sweet Pickle Relish recipe from Food.com.
Author: Diana Adcock
These are delicious and very easy to make. If you disliked brussels sprouts as a kid, you should give these a try - they aren't mushy or bland. Don't be put off by the large amount of garlic, when garlic...
Author: xtine
This is a traditional Polish sauerkraut recipe that my late sister Elizabeth and I developed together. This recipe was submitted to WNED TV for their ethnic cookbook and it was published in 2002. It freezes...
Author: foodtvfan
Got leftover turkey? Craving comfort food? Try this filling, creamy casserole. Serve with a green vegetable or salad and a crusty bread, and you have a complete meal.
Author: Bibi
I found this recipe in a Cooking Light magazine; it differs from some of the other Cooking Light recipes in that there is no oil and fewer ingredients. It is a very simple and delicious way to prepare...
Author: SunshineNut
This is a recipe everyone in the family will love. Vegetarian or not, the combination of tater tots, cheese, and mushroom soup will drive your taste buds crazy!
Author: KPETERS74
Author: Sally Gilmour
Make and share this Lemon-Roasted Asparagus recipe from Food.com.
Author: MarthaStewartWanabe
Make and share this Asparagus and Egg Casserole recipe from Food.com.
Author: papergoddess
Korean hot-pepper paste gives this Asian-inspired dish not only heat but also full, deep flavor. Rich with umami, edamame and buckwheat noodles satisfy even the heartiest appetites.
Author: Maggie Ruggiero
I got this recipe from another web site and posting it here for safe keeping. I haven't tried it yet, but hopefully I'll be able to soon.
Author: Luby Luby Luby
I got this out of a newspaper several years ago and have used it many times for family get-to-gethers. Don't leave anything out!
Author: B B Adams
Good for Thanksgiving, Bon Appetit, Nov. 2007. To add richness, sautee three ounces sliced pancetta until crisp; crumble over dish before serving! Specialty honey available online at chefshop.com
Author: Oolala
A cushaw is similar to a pumpkin. I cut it in half and take out seeds, then fill cavity with a little water, cover with foil and bake at 350 degrees until tender.
Author: Tonkcats
An easy Red-Wine-Braised Oxtails recipe
I made this recipe up for a party I had. Now I get calls all the time from people asking how to make it. The mushrooms are stuffed with hamburger meat, and are full of flavor.
Author: Andrea Ramos
My grandparents always had a large garden and every summer we kids would have to help pick and can. Nobody liked to eat cabbage so Grandma would fix Scalloped Cabbage - we never complained again!
Author: CindiJ
Author: Cal Peternell, Chez Panisse Restaurant and Café
I've combined a few of my favorite things, resulting in a truly splendid and robust side dish worthy of company!
Author: carmenskitchen
Author: Susan Bishop-Sauter