ZUCCHINI ORANGE BREAD by lov2cook

I just made this bread and it turned out so good i have to say I'm not sure if i got this recipe on this site or not so if i did then i want to thank you for sharing it is a moist and dense bread great texture and the flavor of the orange zest gives it a very nice flavor with out being over powering a couple of things i do want to…

Cole Slaw by Libby Starchild

A really good and easy recipe from an old recipe book of my grandmother's. I'll update with a photo when I have one. It looks like traditional cole slaw.

Crunchy Floret Salad by Florry

This was a good way to get the kids to eat raw cruciferous in their diets. They all loved it.

Vegetable Sizzlers by karenrecipe

The chain was founded in 1958 as Del’s Sizzler Family Steak House by Del and Helen Johnson in Culver City, California. The chain is composed of more than 270 locations throughout the U.S. Most of Sizzler’s U.S. locations are in the West.

Dorothy's Pickled Beets by ChaCha Can Cook

This is a great and refreshing way to eat beets. No fuss, no muss, just big taste.

Savory Creole Sweet Potato Casserole by Amos Miller

No sweet topping here - this has breadcrumbs & bacon and the Creole twist of Jamaican Pickapeppa Sauce in the yams. It is good to venture outside your comfort zone from time to time - and this is a good way to start! I was set on this culinary path in 1987 when first introduced to Chef Austin Leslie at Chez Helene in New Orleans.…

Vegan Simple Pea Soup by Jill

This simple pea soup is excellent cooked as well as raw! This can be used as a base for so many more vegetables too! Use your imagination and try shredding some potatoes, celery, corn, etc. I like to add seitan. Let me know how yours comes out. I"ve only made this using my Vita-mix but I'm sure a regular blender will work…

No Crust Spinach Quiche by Global Cookbook