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    You are in: Home / Cookbooks / First Courses
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    189 recipes in

    First Courses

    All the soups and salads I want to make...
    « Previous 1 2 3 4 . . . 8 9 10 Next »
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    The nifty thing about this refreshing salad is ... the sweet potatoes are raw. Yes, it can be done! This salad is similar to one created by Charlie Myers at The Gumbo Pot at the Farmer's Market in Los Angeles. It has to be made in advance and sit overnight, so that the raw sweet potatoes can soften and all the flavors can meld properly.

    Recipe #40802

    We like to serve this one as a nice dinner salad served on a bed of mixed greens! Cook time is actually chilling time, no cooking required, also makes a quick bean salad to bring to bbq's! Adapted from a WebMD article "The Part-Time Vegetarian"

    Recipe #299973

    Saw this recipe on Rachael Ray's program on Food Network. Love any recipes for salads that doesn't use mayo. Travels well!!

    Recipe #115028

    This has a delicious sweet-tart flavour that is great with grilled or roasted meats, especially pork. Also a salad of spicy greens (rocket, etc.) and rich blue cheeses topped with this vinaigrette is downright exciting! Try it with Pork tenderloin, pounded thin, lightly breaded and browned for a special treat!

    Recipe #103739

    A light soup rich in flavour and topped with crunchy, cheesy croutons is a lovely start to a festive meal. If you would like a deeper mushroom flavour, use cremini or other exotic mushrooms. The flavours benefit from being made ahead, so make the soup a day or two ahead and reheat before serving, which also makes for easy entertaining. Be sure to make the croutons just before you serve the soup, for the crispiest texture. The aroma as they toast in the oven will tantalize everyone's taste buds. A hard cheese that can be very finely grated is best for the croutons. Try Parmesan, Romano, Manchego, Asiago or very well aged Gouda or cheddar (at least 5 years old). Use the finest grater you have to shred the cheese. From LCBO magazine.

    Recipe #354845

    curly lettuce leaves to catch the dressing, crispy, crunchy apple slices, rich, salty parmesan cheese. This is a salad that ROCKS!

    Recipe #83364

    Can't remember where I got this one but I love it more everytime I fix what could be considered a salad or fresh vegetable side.

    Recipe #370258

    Made just he way the Italians make ambrosia.

    Recipe #365489

    We always used to have this at the holidays at our house when I was growing up...I really enjoy it alot, and so does my family...Try it, it's a great addition to any meal, especially Thanksgiving and Christmas...Enjoy!

    Recipe #220637

    This recipe is one my father-in-law was very fond of. It's a family favorite, not only because Pat loved it but also because it's dang good. Cook time is mostly chill time.

    Recipe #109625

    9 Reviews |  By Rita~

    This is an Indian dish high in Iron. I found this on line and tweeked a bit. Both tomatoes and spinach are good sources of iron. They complement each other. Not in just taste but work together to help the body absorb the iron.

    Recipe #138073

    Almost NO carb / LOW fat soup that is so delicious!

    Recipe #198205

    Recipe #311839

    From Weight Watchers. Per serving: 223 calories, 3 g fat, 221 mg cholesterol, 25 mg carb, 3 g fiber, 25 g protein, 4 points.

    Recipe #171912

    I recently went on the 2010 Legendary Bluescruise to Curacao, Aruba and Half Moon Cay in the Bahamas. What a blues education I got! So feeling kind of whimsical and bluesy, I am dedicating this salad to the blues! I have halved the original recipe. Adapted from the Inn at Cedar Crossing in Door County, Wisconsin, via CDKithchens.

    Recipe #414403

    This is a light, refreshing summer salad. The mix of flavors is really delicious. The cooking time includes cooking the rice and chilling the salad.

    Recipe #238479

    This potato salad has tons of flavor! When I made this I increased the dressing ingredients slightly. Plan ahead the cooked potatoes need to chill until cold, and the complete salad needs to chill for a minimum of 4 hours, even better if chilled overnight.

    Recipe #146116

    I like the freshness of the limejuice dressing on the rice. The vibrant yellow color against the dark brown of the black beans and the red from the peppers also makes for a great presentation. This can be a nice vegetarian meal, or as a side dish. This is from July 2001 Gourmet... an oldie but a goodie! It was worth keeping the whole issue just for this recipe. (servings are for a main course, this would stretch much further if used as a side dish)

    Recipe #109695

    I saw this on the Food Network a few years ago, and love it. It turns out pink (beets + Stilton). It's part of Christmas menu this year and I've taken to many a potluck. Friends have enjoyed this for not knowing it contains raw beets, which are not really sweet. :) I'm posting here for safe keeping.

    Recipe #273725

    I got this recipe from a Southern Living magazine. It is a great winter salad, you will probably want to wear latex gloves, because the beets will stain your hands.

    Recipe #175388

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