All recipes » Spring
Corned Beef and Vegetable Soup by Salad FoodieFor a change from sandwiches, use the last gasp of the corned beef to make soup! The leftover broth from simmering the meat forms the base of the soup, and fresh chopped vegetables plus seasonings revive it for a command performance. |
1 vote
3875 views
|
|
Rubin Stuffed Potatoes by Patrick TravisMy wife and I were invited to a St. Patrick’s Day pot luck party. We were asked to bring an Irish dish and the host couple was providing corned beef, cabbage and boiled potatoes, and not to bring a desert. This really didn’t leave much that I could think of. I ended up making Stuffed Rubin Potatoes as an appetizer. I love Rubin… |
1 vote
2626 views
|
|
Skinny Cornbread Breakfast Casserole by Skinny Kitchen with Nancy FoxI’ve had many requests to create a skinny breakfast casserole, so I’m very excited to share this incredibly delicious, easy to make one! It’s so hearty and includes the fabulous Denver omelette flavors of eggs, ham, bell peppers and cheese all loaded into a cornbread casserole. This casserole serves 6 and each serving has 304… |
1 vote
11045 views
|
|
RaJ KaChOrI by Sangeeta ShahRaj Kachori is a mouth watering chaat,a delicacy of Kolkata...:) |
1 vote
2518 views
|
|
Antioxidant Breakfast Superbowl of Sprouted Quinoa by Meera NalavadiSprouted Quinoa Berry Super Bowl Sprouting grains livens the otherwise dormant grain. Grains are packed with nutrients, when we cook them we still get the nutrients that it provides , but sprouting them significantly increases the vitamin content, vitamins like A, B-complex and C as compared to unsprouted grains. As we all know… |
1 vote
2635 views
|
|
Chocolate Covered Pretzels with Cashew Crumbs by Rashawnda Martin
|
1 vote
3266 views
|
|
Asian Green Pea Soup by Navaneetham KrishnanElevated with flavors of fresh coriander leaves, garlic and ginger. |
1 vote
2857 views
|
|
Tarragon Roasted Chicken by Robyn SavoieA classic ingredient in French cooking, tarragon is known for its cool, bittersweet minty flavor and anise-like aroma. Use it to flavor egg and cheese dishes, as well as meat and poultry. |
1 vote
4943 views
|
|
Caesar salad by Chef Anil KamathThe salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the… |
1 vote
11182 views
|
|
Sausage & Bacon Baked Beans (A.K.A. Pork & Bean Casserole) by Carolina CreateThis is one of my husband's most favorite dishes. Not hard to make and is a great dish for any dinner, barbecue or just a meal at home. |
1 vote
4305 views
|
|
Oriental Vegetable and Rice Bowl by Julia Ann SoudersFast cooking at a high temperature is a key to Oriental cuisine. The rapid, minimal cooking helps preserve the flavor, color and texture. If you are serving Italian, Indian, Mexican, U.S. midwestern, southern and southwestern cuisine, here is a change of pace for dinner. Vegetables and meat or without meat can be changed as to what… |
1 vote
5503 views
|
|
Coca-Cola Baked Chicken by Navaneetham Krishnanchilly flakes, ahhh! married so well with the sweetness of coke. |
1 vote
1939 views
|