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
Make and share this Three Pepper Oat Pilaf recipe from Food.com.
Author: Dancer
Found this on thezenkitchen.com. According to the poster, "I was recently in a hole-in-the-wall Argentinian restaurant and spotted an interesting bit of artwork. On one of their walls was a framed recipe...
Author: ThatSouthernBelle
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
Only 5 ingredients, easy and delicious. I found this recipe on the epicurious website in 2002. I think the freshly grated parmesan makes the difference between "good" and "great." Also, remember to whisk...
Author: Leslulu
Make and share this Moroccan Lentil Soup With Coriander Oil recipe from Food.com.
Author: lindseylcw
Most Americans no doubt love their family's traditional Thanksgiving stuffing. Here's my mom's recipe that I have used and adapted for many years. It's always been my favorite part of the holiday meal....
Author: rochsann
This is a recipe that I saw prepared on the Food Network and have made it many times since. It is quick, easy and uses ingredients already on hand. Great for a mid-week or late night dinner.
Author: Ingy1171
This elegant recipe is by Jeff Bland, executive head chef of the Balmoral Hotel, Princess Street, Edinburgh.
Author: Millereg
This recipe originated from the box of Mother's quick cooking Barley. I have added and changed a few items. My family likes this soup as I can make it from start to serving in about an hour and a half...
Author: designerchef in Chi
When you come in from harvesting (or doing anything outside in cool weather) this rice dish will hit the spot.
Author: SJG3483
From Weight Watchers: POINTS® Value: 3 Level of Difficulty: Easy This Tex-Mex casserole is jam-packed with tasty, fiber-rich ingredients. We used Swiss Chard but spinach, kale or turnip greens are all...
Author: IAteMyGluestick
This is a good one. I got it from a vegetarian cooking show. It has mushrooms, oatmeal, cheese, soy sauce and seasonings. You brown it in a skillet and then make a gravy from mushroom soup and sour cream...
Author: OceanLuvinGranny
This recipe comes from the Weight Watchers website but I had to share it here because it's absolutely fabulous. The combination might seem a little strange but it was an instant hit with my family and...
Author: Vraklis
From a vegetarian cookbook of mine. I love Couscous (KOOS-koos)- it is a quick-cooking grain made from ground semolina in the shape of very tiny beads, so it is a cool change from regular pasta! Also,...
Author: BeccaB3c
this is a german recipe that we have had since 1938...this is usually done in a clear broth..we add cooked noodles in the bottom of each bowl before serving for those we like small pastina noodles....
Author: andypandy
Make and share this Goat Cheese and Rosemary Polenta recipe from Food.com.
Author: GoldsmithLissa
This is from Food to Live By. Everyone loves this side dish. I noticed there is one other recipe posted on recipezaar that is very similar to this one. There are a slight change of ingredients and the...
Author: theAmateurPastryChef
Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.
Author: Chris Morocco
This is one of the oldest soups made in South America, dating back to the time of the Inca empire. This is a very tasty and nutritious soup. From The South American Table, by Maria Baez Kijac. This is...
Author: Pesto lover
The lime juice in this recipe will keep the guacamole from turning brown and brings it a much more interesting flavor than lemon juice. The sour cream turns it to satin.
Author: Millereg
This is the vegetarian version of a soup I recently posted. I made it up the other day and it is real comfort food. Hearty and healthy - it makes a big pot and that's a good thing as you'll want more than...
Author: evelynathens
This is a recipe that evolved over time, and I use this every Thanksgiving to stuff the turkey. I also bake some in a covered casserole.
Author: Ginny Sue
I loved the silken texture and sheen of this soup. It made it "rich, thick and creamy" just by adding oatmeal. I would have never thought to use it before I tried the recipe. Modified from Lorna Sass'...
Author: That is Dr House to
This delicious soup is from my friend Jane's Mom. It's perfect on a fall or winter day. You need some cooked, pureed veggies (I get them from chicken soup like: celery, carrots, onion and maybe parsnip...
Author: Oolala
This recipe was adapted from the Oat Cuisine Cookbook. I spiced it up a bit for a more southwestern taste. I fix this instead of Spanish rice.
Author: PaulaG
This is a fabulous vegetarian salad served at room temperature. I am constantly asked to either make it or to supply the recipe. I have posted a Recipe #123680 that goes with the salad separately.
Author: Wendys Kitchen
This fried chicken and rice salad with bacon dressing is an old favorite of mine.
Author: Shawna
A refreshing twist on tabbouleh. This is my go-to recipe for so many occasions; potlucks, salads and lunches on the go. Every time I take it somewhere, someone asks for the recipe.
Author: LB
New Orleans is called the Crescent City because of the crescent curve the Mississippi river makes there. These seasoned croutons are from Chef Emile Stieffel. You may, of course, lessen the "heat" by cutting...
Author: BarbryT
Make and share this Lemon-Mint Bulgur Risotto With Garlic Shrimp recipe from Food.com.
Author: dicentra
Though this is a salad, it is substantial enough to be a main dish. It keeps refrigerated for a few days.
Author: Anonymous
For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.
Author: Chris Morocco
Make and share this Barley, Corn and Cherry Tomato Salad recipe from Food.com.
Author: evelynathens
This is a mix of grains that I make in bulk quantities to use as a replacement for rice or as a flavorful addition to jasmine or basmati rice. With all due respect, this is based on a recipe from the Medicine...
Author: Michelle Minicucci
I see lots of recipes online for the ranch oyster crackers, or other seasoned oyster crackers. They all have one thing in common....too much oil. I have created my own fast and easy recipe that uses less...
Author: Kitchen Wytch
From: "Skinny One-Pot Meals" by Ruth Glick. "Thick and hearty, this soup will warm you up on a cold winter day."
Author: Engrossed
Make and share this Quinoa With Roasted Butternut Squash recipe from Food.com.
Author: Food Network Kitchen
Make and share this Milk Bone Dog Biscuits recipe from Food.com.
Author: Girl Scout Troup 67
This salad has a little taste of Greece. The creamy feta, crunchy cucumber, and salty olives bring out delicious flavors in this salad. Entertaining doesn't get any easier than this. Serve it up with lamb,...
Author: Only Gluten Free Recipes
Make and share this Barley Stuffed Zucchini recipe from Food.com.
Author: mandagirl
This is a fave in our household. Very hearty and warming on a frosty winter night. Affectionately known as 'hippy hotpot'. I chop the veges finely to ensure even cooking.
Author: VegeMight
I love this cold salad as a light lunch or dinner, or as a side dish in the summer or fall. The orange and herb vinaigrette is really delicious! Dried cherries are a tasty substitution for the dried cranberries....
Author: SeattleFarmersMarketGirl
Another way to use up some of those plentiful zucchinies. The barley adds fiber and is a tasty change to potatoes. Different liquids can give a new dimention to the dish. Beef stock, fruit juice, lemon...
Author: Tebo3759
i had a little bit of quinoa left and fresh corn was in season, so i thought this recipe from Deborah Madison's book Vegetarian Cooking for Everyone might go well with my barbecued tempeh. My guest agreed...
Author: Inspiritual