This recipe came from a friend and its wonderful because it makes so many, and you can vary the fruit/chocolate depending on what you have in the cupboard. They are also delicious.
Author: Fayz810
Make and share this Quinoa pilaf with pine nuts recipe from Food.com.
Author: Carol Bullock
Make and share this Cornbread Stuffing With Caramelized Onions recipe from Food.com.
Author: txh7232
from "microwave gourmet" another fast easy side dish. ultimate comfort food. great with wild mushroom ragout
Author: chia2160
A hearty, high fiber soup from the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Author: Molly53
Not only is this lightly spiced salad wholesome and utterly delicious on its own, but it also lends itself to many other serving ideas. Wrap it up in lettuce leaves or tortillas, stuff it into lettuce-lined...
Author: Annacia
This salad tastes best the day it is made. The wheat berries will absorb some of the dressing, but you will still probably have some leftover. Store in the refrigerator for up to a week. The wheat berries...
Author: threeovens
A little known fact: Yorkshire Pudding was brought to England by the Vikings. Originally called 'Tjockpannkaka', it was a delicacy eaten only at feasts to celebrate the homecoming of the main fleet of...
Author: Millereg
Make and share this German Lentil Soup With Frankfurters recipe from Food.com.
Author: lazyme
From Cooking Light-haven't tried yet, just posting for safekeeping. Since I detest mushrooms of all kinds, I'd probably substitute red peppers for them.
Author: kitchenslave03
This fast and flavorful dish would be great both as a side dish or as a vegetarian entree. Fresh vegetables, herbs, and crunchy almonds jazz up tender, fluffy couscous and make this recipe a real winner!...
Author: A Messy Cook
Two different types of peas, along with radishes and a dill vinaigrette, give this salad a fresh spring flavor. Vary the mix of peas as you wish; maybe you like snow peas better than sugar snaps? And if...
Author: Kempstr
This is traditional in our family for Thanksgiving. I think it may be the only recipe left from my Edinburgh grandmother. Guests always wonder about it, but they turn into believers after a few bites....
Author: SherryKaraoke
This is a very traditional dish with some modern twists!, and uses a lot of vegetables from the garden. Change around the veggies according to what's being harvested. Adapted from The Culinaary Institute...
Author: Sharon123
This is the first of my many experiments with barley. Oddly enough, it is also the base for a lot of my barley recipes. I often use it instead of steamed rice, and since it's already cooked it works well...
Author: Metric Jester
I'm on a mission to make barley trendy again. I think it is criminally underused. we used to get this at least once a week when I was at boarding school and it kept you warm and full for hours.
Author: PinkCherryBlossom
This is a very different take on dressing/ stuffing. you could even do a southwest themed thanksgiving!
Author: GingerlyJ
The inspiration for this concoction came from a wonderful little soup and sandwich shop here in town. I actually measured and wrote down as I went along, I think I've got it perfect for our tastes.
Author: katie in the UP
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
Food & Wine. "Similar to a tabbouleh, this refreshing grain dish from southeastern Turkey is flavored with lots of scallions and chopped fresh mint, and it has a pink hue from the tomato paste. It is most...
Author: dicentra
Make and share this Barley Mushroom Risotto With Ham recipe from Food.com.
Author: Lori Mama
Chilli adds a fiery kick to this Caribbean-inspired take on a classic salted caramel topping. This tropical topping evokes the heat of a Caribbean summer by combining fragrant sweet pineapple with fiery...
Author: The Popcornist
This is my own version of traditional tabbouleh. The addition of soybeans makes it a meal in itself. It gets better after chilling for a day or two.
Author: bakeaholic
Make and share this Tofu Walnut Loaf recipe from Food.com.
Author: Chef Yancey Susan
I love corn bread salad. The texture almost reminds me of a tabouleh salad but this has lots of flavor and spice. It is unique and makes a great side dish which people really enjoy but have no idea it...
Author: SarasotaCook
It should really be called "Commitment Soup" because it's the kind of soup that you need to commit a Saturday or Sunday to. Not that it's tremendously complicated, it just that letting it cook for 6-8...
Author: Kishka
We ordered out soup the other day and it was mushroom barley soup - I got 2 slices of mushrooms - my co-worker and I stood there - whats this - and there where peas in my soups whats up with that - well...
Author: Ravenseyes
Homemade Protein Bars, based off a LiveStrong recipe, adapted by my wife. A great meal replacement for use after a workout or when you're on the go offering up 12g of protein per bar.
Author: RedAntisocial
Based on a recipe by Chef Dominique Rizzo , seen on Ready Steady Cook. Try adding in some other grilled veges- corn, eggplant or some fresh chopped tomato Nice served with grilled chicken or meats
Author: Jubes
There are directions in here to make a reuben sandwich with this brisket. So yummy! NOTE: This is important! You make 2 batches of the WET INGREDIENTS---one batch gets mixed with the dry ingredients--the...
Author: Sharon123
Inspired by the Sneaky Chef flour blend, I wanted to add more nutriton, so came up with this recipe. I hope you enjoy!
Author: Sharon123
Received on line from Cooking.com and it looks like a must save. A little different but all the things we love in this house. Preheating the baking sheet at the same time as the oven makes the tomatoes...
Author: Bonnie G 2
Inspired by Cooking Light, very hearty yet healthy! Comfort food at it's best and wonderful to come home to on a cold winter's night! We love the strong flavors of the red pepper, garlic and oregano but...
Author: Moogliwoogli
Barley, a grain of the grass family, was the first cereal cultivated as a food for man. Tossed with vegetables in the Provencal style, its allure stretches across the ages. This is a great way to add more...
Author: Sharon123
A new guise for corn bread dressing. Here the components are mixed together and baked in a rectangular pan instead of in the bird. It's sliced for serving. Make the corn bread recipe that's posted with...
Author: Leslie in Texas
Make and share this Sausage and Spinach Couscous recipe from Food.com.
Author: AnnieS
Make and share this Colorful Weeknight Couscous recipe from Food.com.
Author: Shannon Cooks
This comes from 125 Meatless Main Dishes. Posting for ZWT3. They say to serve this with rye crackers and Jarlsberg cheese. This would be a nice lunch or summertime dinner.
Author: dicentra
Posted for Zaar World Tour. Recipe comes from Moosewood. (I'm calling it East European...even though the tamari and cheddar don't quite fit that cuisine!)
Author: MsBindy
Make and share this Warm Wheatberry Salad recipe from Food.com.
Author: Dulcet Kitchen
Make and share this Little Cheesy Meatloafs recipe from Food.com.
Author: JerriLea
This was an experiment cooking barley for the first time. It turned out fairly good. I'll probably make a few adjustments for the next time. I'm posting just to find out the calorie information.
Author: eatingrealfood
This is my favorite vegetarian chili recipe. It gets great reviews when I take it anywhere, I hope you enjoy it.
Author: deemarsh2003
From the Post Punk Kitchen blog. This recipe is all Isa- just want to share the delicious joy. I love this and so did my husband, but he thought it was too salty so next time I'll wash off the capers and...
Author: VegSocialWorker
From the scandinavianfood.about.com website, spelt is indicated as "Scandinavia's favorite grain." Wholegrain speltberries can be found at natural food stores. According to the author, "This is one of...
Author: Dr. Jenny
A perfect soup for the slow cooker or crock pot. Green kern is unripe, dried grain from wheat, rye or barley. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute...
Author: Molly53
Adapted from a Melissa Clark recipe published in the NY Times on December 17, 2013. Don't cut back on the salt in the cooking liquid, it's really necessary!
Author: zeldaz51