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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 »
    Displaying up to 20 pages of results. To see all results, or register.

    This is a good, filling soup. I like to have it with sandwiches or Pepperoni Bread.

    Recipe #47188

    This is an incredibly good clone of the real thing. A friend emailed this recipe to me.

    Recipe #24952

    Found this recipe and thought it sounded great. Thought some of you might like to try it too! If snickers and salad are in the same title, I just assume it can't be bad, can it? Allow 1 hour for refrigeration! For the purpose of Zaar World tour, please classify this as Midwest for the apples and the recipe in general.

    Recipe #62855

    When they are combined, the pasta picks up the flavor of the squash beautifully. Make sure you cook it long enough for the flavors to meld.

    Recipe #57466

    The most charming place I have ever eaten was the Inn On Brushy Creek in Austin when I lived there in the mid 80's. It was a small house converted into a dining room and kitchen that only served 12 tables at a time and they were only open on the weekends. It was BYOB and the family cat was always basking on the hearth of the fireplace but would occasionally patrol the room looking for attention. The proprietors were a charming elderly male couple who would visit you tableside to make sure dinner was perfect, which it always was. You never knew what was on the menu for the evening because they changed the menu every weekend but the meals were always world class. You would have your choice of the fish, chicken, or beef. But- they always served this soup as a first course. After months of pleading and an impromptu performance of "Stand By Your Man" to a stunned but enthusiastic dinner crowd, they gave me the recipe and a standing ovation. Delighted but humiliated, I asked what the name of the House Soup really was, and they said, "Two Old Queens Soup!" The dining room roared with laughter. That was the most enjoyable meal I ever had.

    Recipe #162173

    36 Reviews |  By mewmew

    This recipe was my wonderful mother's. Having been raised in California, we ate avocados every day. This is one of my husband's favorites. It can also be used on a sandwich and recently I actually smashed it up and filled eggs with it. A big hit with my friends.

    Recipe #88433

    A simple salad.

    Recipe #172618

    The "chicken soup" of the Canary Islands, this is famed a sure cure to any ailment! Besides its healing properties, it is really good!

    Recipe #32441

    I love this recipe because it gives me a little piece of the holidays all year round! this is an old family recipe.

    Recipe #84530

    An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.

    Recipe #132397

    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

    31 Reviews |  By PaulaG

    DH and I have been going to a little place called Cafe Rio for years. About the only thing we ever order there is Portuguese kale soup. I have tried to duplicate the recipe for several years and this is as close as it gets. The linguica sausage is a must.

    Recipe #107443

    A great vegan salad using avocado, tomatoes and scallions. Adapted from Vegetarian Times magazine. A popular Spanish and Mexican recipe.

    Recipe #207168

    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

    I don't know what it is...this soup cures what ails ya. A recipe for Authentic Jewish Penicillin (chicken soup) tweaked by a sympathetic goy. I make a big pot of this when cold & flu season hits and freeze small containers to reheat whenever one of us feels the bug coming on. I pureed this for my baby last winter and he loved it.

    Recipe #95104

    This recipe makes a ton of dressing but may be scaled down to half, plan ahead the dressing needs to chill for a few hours before serving, it will keep well in the fridge up to 2 weeks --- all ingredients may be adjusted to taste --- also see my recipe #66596

    Recipe #68485

    25 Reviews |  By Derf

    Goes well with Recipe #15877. Served together and with garlic bread, a very tasty meal. (Cooking Light)

    Recipe #15878

    This tastes similar to the brand, "Annie's Natural Goddess Dressing." It's also great for chicken and just about anything else you can dip into it. Try it as a sandwich spread. NOTE: The recipe can be adjusted to your own taste preferences; more or less garlic or onions, etc., until you find the perfect combination of tastes to suit your family. This recipe is a good foundation recipe. NOTE 2: When using the food processor, don't blend too long which incorporates air, making the dressing very thick. Just add a little water to thin it out.

    Recipe #95888

    I found this recipe on a can of "Bush's" garbanzo beans. This is one of my favorite lunches now. Tossed on top of some lettuce or stuffed into a pita. Let me kow if you try any successful variations.

    Recipe #72994

    A recipe from Coup de Pouce. I made it today and it's very good and filling. It's an healthy recipe.

    Recipe #339284

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