I use this for anything that needs Bisquik-biscuits, waffles, etc. Our family loves camping and this is definitely one of the food items I take. Also use for Recipe#390173.
Author: WiGal
Make and share this Old-Fashioned Herb Stuffing recipe from Food.com.
Author: RecipeNut
"A Family Reunion", Good Food Magazine, August 1986. Prep times does not include 30 minutes chilling time.
Author: JackieOhNo
Make and share this Portuguese Millet and Grilled Pepper Salad, O Milhete E Salada A recipe from Food.com.
Author: Elmotoo
Make and share this Crockpot Creamy Mushroom and Barley Soup recipe from Food.com.
Author: NurseAmbre
Leek, onion and feta cheese combine with couscous to make great grains in this deliciously easy recipe.
Author: English_Rose
This recipe was featured in an email this morning from Weight Watchers. This and lots of other recipes can be found at the www.weightwatchers.com website. Was POINTS® Value: 18 Now POINTS® Value: 7 Servings:...
Author: senseicheryl
Make and share this Fruited Israeli Couscous recipe from Food.com.
Author: Charlotte J
This hearty soup uses only a few simple ingredients and tastes much richer than it actually is. Make this vegetarian by swapping the beef broth out for your favorite vegetable broth, and change up the...
Author: Elle_mnop
A delicious bulgur salad that is filled with tomatoes, green onions, and cucumber. It is seasoned in the traditional way, with fresh mint and lemon juice.
Author: Candice
I really like the way mashing some of the beans gives the soup a thicker texture. This freezes VERY well, just leave out the cheese.Let it thaw in the fridge, then microwave to heat. Add a Cheese and Herb...
Author: Kanzeda
Enjoy fresh, Mediterranean flavors in this colorful quinoa salad perfect for spring.
Author: cchristi4
Oh my gosh YUM! What an awesome combination of flavors. Came from Sunset magazine. I left out the cilantro, cause I don't like it and used canned corn rather then frozen. Super easy to make. You gotta...
Author: PBShakes
Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein. But this dish is satisfying without it, too.
Author: Andy Baraghani
Freekeh cooked into a pilaf and served with boiled and broiled chicken is a typical Arab dish served when guests come over. It is served on a platter, topped with the chicken, roasted almonds and pine...
Author: Cookie Jarvis
You must try this wonderful combination of flavors. It provides lots of protein for vegetarians, but it's also a great side dish for a simple grilled meat entree. I think you could substitute rice for...
Author: Geema
This was my first experience using Farro (received it as a gift). It reminds me of barley, with a slightly wheat flavor. The amount of herbs used could be increased and varied to taste. I think I will...
Author: Chandra M
Wonderful recipe from an old community cookbook called *From Noodles to Strudels*, Volume 1. The only changes I made wer to add 1/2 teaspoon of thyme (because I like it!) and to substitute frozen baby...
Author: lecole54
Make and share this Edamame and Barley Salad recipe from Food.com.
Author: dicentra
Entered for safe-keeping, from Weight Watchers Magazine, September-October 2008, as a side to Orange Beef WW. Each 3/4 cup serving is 2 "thingies".
Author: KateL
This is my stepdaughter Amanda's concoction, I had it once and was hooked! Keep it in the fridge all the time!
Author: Catherine Tobin
Make and share this Moroccan Lentil Soup With Coriander Oil recipe from Food.com.
Author: lindseylcw
Adapted from my favorite cooking blog, Smitten Kitchen, to be no flour and no sugar. Also, to incorporate my most favorite trio of flavors: chocolate, peanut butter, and banana.
Author: Kiskadee
This is a slight variation of the lentil soup my father has made ever since I can remember. He is from Lebanon and one of the best cooks I know. My version is a combination of his and the red lentil soup...
Author: Little Tomato
Make and share this Daal Pakoda (Fried Lentil Balls) recipe from Food.com.
Author: Simple_cuisine
A nice alternative to a traditional bread-based stuffing. This stuffing requires no baking and can be on your table in 30 minutes. The original recipe comes from a 1991 issue of Eating Well magazine and...
Author: justcallmetoni
This is from The Best of the Best from Colorado. It is a very pretty dish and more flavorful than just having grits. Good as a side dish instead of rice or potatoes. I did need to cook it longer than the...
Author: Toni in Colorado
Make and share this Herbed Bulgar-Lentil Pilaf recipe from Food.com.
Author: EnjoyingLife
Make and share this Warm Broccoli and Barley Pilaf recipe from Food.com.
Author: dicentra
Make and share this Scotch Oatmeal Squares recipe from Food.com.
Author: Coral_Jayne
Couscous is the perfect summer grain because it rehydrates so easily in hot water and your kitchen doesn't get heated up. Either regular or whole wheat couscous can be used in this.
Author: mailbelle
This is a delicious and different way to make couscous. For more of a bite, try using diced tomatoes with green chiles.
Author: Mirj2338
This is a nice fresh, healthy, salad. A nice change from green, rice and pasta salads. It's even better the next day.
Author: HelenG
Yummy beef flavored gluten roast made in the crock pot, using stuff I actually had on hand rather than the stuff I see in most recipes!
Author: Buckethead
Make and share this Grandpa's Macaroni and Cheese recipe from Food.com.
Author: Grandpa Harry
Make and share this $1,000 Artichoke Hearts recipe from Food.com.
Author: Millereg
This has been a long time family favorite. This dressing is moist and seasoned just right. The dressing should be mixed the day before and refrigerated to marinate the flavors. Hope you enjoy.
Author: MadisonMomCooks
Make and share this Quinoa Salad With Mango and Avacado recipe from Food.com.
Author: Paris D
Gleaned from Cooking Light magazine and posted here for safekeeping. Prep time does not include the overnight (8 hour) soak for the wheat berries.
Author: FolkDiva
I strongly recommend that you use the recipe for Quinoa-Toasted first, and then follow recipe instructions below. Quinoa can be quite bitter-toasting removes this. Recipe # 16399
Author: Diana Adcock
Posted for Zaar World Tour 2005. Just picked this recipe up when I was in Iceland from a cookbook called Cool Dishes. Sounds different but very appealling. Cooking time includes soaking time. Have not...
Author: Kumquat the Cats fr
This is a hearty fall salad with bright flavors from pistachios, pomegranate seeds, Dijon mustard, and honey.
Author: Collette Duck
This is a unique side dish that's perfect for a warm summer evening. I created this for RSC #7. Add as much or as little curry as you please. You can use a red bell pepper instead of green, but the green...
Author: Kree6528