From the November 2007 House Beautiful - and absolutely the BEST pumpkin recipe ever. I think it could be adapted for mashed sweet potatoes or yams too.
Author: carrie sheridan
Make and share this Bobby Flay's Mesa Grill Tomato-Tortilla Soup recipe from Food.com.
Author: monicazel
To serve a crowd double all ingredients and bake in a large casserole dish. To save time prepare the ground beef filling up to a day in advance just warm slightly when ready to use. see recipe#168653
Author: Kittencalrecipezazz
This is the dill carrots recipes you will enjoy.For best results, use small tender carrots. If using mature carrots, peel and cut.We love pickled garlic so we added lots.
Author: Sageca
Make and share this Roasted Carrots and Parsnips recipe from Food.com.
Author: Derf2440
This recipe is courtesy of Paula Deen and Food Network. There is NO butter in this recipe; sorry Paula Deen fans. This is just a simple, easy way to enjoy some yummy asparagus.
Author: Kay D.
My fiancee loves having meatballs with pasta, but I sometimes tire of having so much meat! I've found these to be a great compromise.
Author: skat5762
Mushrooms stuffed with blue cheese, bacon, caramelized onions and garlic make a delicious appetizer!
Author: Maggie Lopez
Make and share this Lidia Bastanich's Baked Eggplant in Tomato Sauce (Melanzane in T recipe from Food.com.
Author: zeldaz51
This is such a simple dish to make. It is loaded with flavor! Best when using fresh garden vegetables and herbs.
Author: kamgriz
This is very simple but we cant get enough of this in the middle of winter.We serve it cold along side roast pork etc
Author: ChefDebs
This recipe goes well with any main dish. Be sure to use the seasoned crumbs such as Pepperidge Farm brand for stuffing.
Author: Lvs2Cook
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
Make and share this Portabella Mushroom Soup recipe from Food.com.
Author: PalatablePastime
Make and share this Prosciutto-wrapped Asparagus recipe from Food.com.
Author: Nimz_
Make and share this Piccadilly Cafeteria Carrot Souffle recipe from Food.com.
Author: jabeesgirl
A lighter onion dip that tastes fabulous. Serve it with pretzels or raw veggies. Since I only make this dip with the fabulous Texas 1015 sweet onions, this recipe must be a Southwestern U.S. recipe.
Author: PanNan
Mango and pineapple make this creamy slaw a perfect accompaniment to pork, citrus marinated grilled chicken, or any meat with a fruited salsa or sauce.
Author: CookinCowgirl
Marinated mushrooms are one of my favorite Italian antipasti. They are easy to make and all you need is some crusty bread to eat with them. They also taste good as a side for raclette.
Author: Rita
Author: Kimberly Kennedy
This is the way I have been serving summer squash to my family to years. It is so easy and tastes great. I hope you enjoy it too!
Author: Bev I Am
This is a recipe I saved from Ediets. I have found that I prefer a little sea salt, fresh ground pepper and splenda mixed with the sauce, but the original recipe did not call for it. I hope you enjoy!
Author: Bobtail
I make it sort of fat and bulky when it's just for us; long and skinny and somewhat elegant when I'm serving it at a party. Servings are calculated based on appetizer portions.
Author: Chef Kate
My husband clipped this recipe from a magazine about 7 years ago, which is something he had never done before. When he brought it home, I agreed to make it for him, and it was great. Since then, I have...
Author: JackieOhNo
This salsa recipe is perfect for when you have an abundance of yellow pear tomatoes coming from the garden. Although it calls for yellow pear tomatoes, feel free to substitute any kind of tomato for the...
Author: Hautemaman
This is a healthier way to make fried eggplant. I think it tastes as good as the old deep-fried way. Use these to make Italian Eggplant or any other recipes that calls for it. Makes great Eggplant Grinders...
Author: Mimi in Maine
Hearty, thick soup that tastes very much like stuffed cabbage rolls. This is sooo easy, and my family loves it. Sure to please even the heartiest of appetites!
Author: Manda
Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and...
Author: Sarah Copeland
This tastes just like the Gai-Lan that my DBF and I get when we go to Dim Sum on Sundays. It is really easy to make at home. It is similar to regular broccoli but it is slightly milder and has broad flat...
Author: cookiedog
Author: Molly Stevens
This easy saute uses one pan and is ready in under 30 minutes but the result is wonderful. A real taste of spring with the asparagus and lemon. Adapted from Fine Cooking magazine.
Author: Cookin-jo
Keep the mushrooms whole or in large pieces (so they don't fall through the grate), and you will be rewarded with burnished, concentrated mushroom goodness.
Author: Brad Leone
My mom used to make this when I was a child and I could eat the whole skillet full...sometimes when the garden is overflowing I'll eat only this for my lunches.
Author: glutenfreesearcy
Author: Sarah Copeland
Make and share this Phyllo Wrapped Asparagus recipe from Food.com.
Author: frozenmargarita
A lovely way to use up those tomatoes! From the Ball Blue Book of Canning! Prep time includes marinating time.
Author: Sharon123
I am not a fan of coleslaw, but my family is, and they love when I make this. especially when wqe are having, burgers or hot dogs. it is a really refreshing side or condiment for summer.
Author: KittyKitty
Modified from dallasnews.com's recipe by Tina Danze, published: August 10, 2011. NOTE: Recently I saw a tip on America's Test Kitchen (or Cook's Country) to use frozen okra (thawed and blotted dry) in...
Author: KerfuffleUponWincle
I LOVE CHAYOTES!!! So finding this creole recipe using chayotes was a welcome surprise. Mirlitons (chayotes) grow in abundance in southern Louisiana. This version is stuffed with shrimp and sounds absolutely...
Author: Jostlori