Seafood Rice by Barbara

I always make this when I want to treat someone very special at my home.

BEEF BOURGUIGON by charlene sherman

THIS IS A RECIPE GOES BACK AS FAR AS THE 1980S THIS MY VERSION FOUND IN FRENCH BISTROS..AND IS ALWAYS A HIT WHENEVER I SERVE IT ..SERVE OVER MASHED POTATOES OR NOODLES

Tomato Sauce by David St. John

Super Sloppy Joes by David St. John

Cheddar Cheese Soup by David St. John

Chicken & Mushroom Pie by Padma Priya Manikam

This is my adaptation of a chicken & mushroom pie but has a mashed potato topping (like sheppards pie) and can be served with coleslaw/salad and mashed potatoes.

Squash and sweet potato gratin by chichoskitchen

Harvest Bean Soup by Kathy Foster

Sephardic veal stew by Guest of winter

Sephardic comfort food with a thick, velvety sauce

Chardonnay Chicken with Egg Noodles by The Accidental Chef

Rich, Flavorful, Healthy, Satisfying, Chicken Dish

Stuffed Cabbage by Denise Mailhot

Pre-steamed cabbage leaves stuffed with ground beef and hcg veggies. This uses your meat allowance, your veggies and your bread (melba toast) allowances.

HOW TO MAKE FLAVORED FLOUR by GARY ESTESS

THIS IS SO DIFFERENT, BUT IT MAKES SO MUCH SENSE. THE COLOR OF YOUR FLOUR WILL MAKE GRAVY OR RUES OR FLAVOR IN LOTS OF YOUR FOOD DISHES. LIKE A PREMADE CAJUN RUE WITH SEASONING. TO ADD FLAVOR OR COLOR AS A THICKENING AGENT, IN ORENTAL DISH. LIGHT GRAVY OR DARK OR IN THE MIDDLE, BUT WITH SEASONING IN THE FLOUR. A DARKER PASTA,…

Spicy Meat Sauce by Tanya Noyes

A wonderful meat sauce with a twist...some heat! It has red pepper flakes and allspice as the secret ingredients! Prepare for the heat to sneak up on you.

Pot Of Beans (Italian Style) by Melodie

This family recipe is from my mother, Anne. Every Christmas and Easter she cooked a ham. This recipe was a way to be frugal and use every bit of it. She took the ham bone and turned it into a delicious pot of beans. This is one of the first recipes I tried to cook on my own. I put all the ingredients into a huge metal crockpot…

Portuguese Sopas by Megan Pires

A Portuguese soup that ladeled over a thick slice of French Bread and sprinkled with fresh mint. Tomato based, it's flavored with the warm spices of cinnamon, cloves, and allspice.