All recipes » Grains » 600 or more calories

	Perfect New York Style Pizza Dough by John Spottiswood I have a friend, Pete Miller, who has become a pizza guru. He attended classes held by Tony Gemignani (pizza god), and has tried endless recipes at home. So I asked him for his ultimate pizza dough recipe and he gave me this. It's adapted from the book PIZZA by Diane Morgan and Tony Gemignani. The recipe in the book calls for…	12 votes 5 reviews 7 comments 18041 views
	Best Turkey Stuffing by John Spottiswood This recipe is a combination and adaptation of two great stuffing recipes found in the New Best Recipe cookbook by Cook's Illustrated (one of our favorites for traditional dishes). We took this to an early friend's thanksgiving party and it was a huge hit. There were three different stuffings served, and this one was by far the most…	8 votes 2 reviews 3 comments 12998 views
	Aunt Violet's Swedish Rye Bread by Amos Miller Swedes have always made hearty, highly flavored breads and rye always seems to play a part, the foundation for many avenues of baking exploration. Aunt Violet was one of my paternal grandfather's sisters. This is her recipe 'from home'. It seems each of the 7 Moller children brought fragments of family recipes with them through…	3 votes 2 reviews 5 comments 7322 views
	Cranberry, Kale and Cornbread Dressing by Robyn Savoie This dressing is so good and pretty that you will want to make it again and again, even if it isn't Thanksgiving. Cranberry, Kale and Corn Bead Dressing is also great as a side dish for roasted chicken, duck and pork. Make this dressing with homemade or purchased day old corn bread, or use packaged corn bread stuffing mix.	1 vote 1 comment 6306 views
	Buttermilk Banana Bread by Nancy Miyasaki I've made dozens of different types of banana bread, and this is one of my favorites. Our kids devoured it! My oldest told me "this is the best banana bread you've ever made, Mom." That's high praise from a 9th grader!	4 votes 3 reviews 1 comment 8628 views
	Pepperoni & Cashew Pizza by Peter Miller This combination may sound strange, but it tastes wonderful! For that reason, because it's unusual and flavorful, this is always a hit at my pizza parties.	1 vote 8541 views
	Moroccan Bread by Amos Miller It is interesting to me that one of my grandfathers, a West Virginian who lived at the end of Horsemill Hollow, always referred to bread as 'the staff of life'. As anyone who has traveled to North Africa knows, bread is a special food, treated with the utmost respect and central to every meal. My Mountaineer gramps would have much…	2 votes 1 review 12 comments 8016 views
	Pasta with Grape or Cherry Tomatoes by Nancy Miyasaki This is a great pasta from an island off the coast of Italy that I adapted from Giada de Laurentiis. The roasting of the tomatoes and capers with the bread crumbs makes for flavorful and original pasta. I've served this with and without basil, and prefer it with basil though it is delicious either way.	3 votes 1 review 2685 views
	Spelt Buttermilk Biscuits by Laura Aridgides My go-to biscuit recipe. Great with dinner or turn them into a breakfast sandwich.	1 vote 3276 views
	Banana Bread by margaret Meyer A family favorite here! This vegan banana bread recipe is nice and moist. I've been making this for years made with whole wheat flour. http://veganmontana.blogspot.com/2010/05/banana-bread.html	1 vote 1 comment 4169 views
	Semolina Pizza Dough by Peter Miller This is very similar to my NY Style Pizza Dough which John Spottiswood posted, but I think adding the Semolina dough gives it a little more texture and flavor. This is really good with tomato based pizzas.	1 vote 4306 views
	Warm Oatmeal with Tropical Fruit by "Cheffie Cooks" Great Breakfast or Brunch and one of my favorites.	1 vote 1320 views
	Honey Nutty Granola by Culinary Envy Honey Nutty Granola is an easy, one bowl mixture of 2 kinds of nuts, sweet brown sugar and crunchy, toasty oats…plus one additional ingredient for extra health benefits!	1 vote 1678 views