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    You are in: Home / Cookbooks / SCRUMPTIOUS!
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    42 recipes in

    SCRUMPTIOUS!

    "Favorite recipes to share and remember. Everything in this book is a keeper!"
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    This recipe looked fantastic, but as we are just out of abundant tomato season, I'd like to save it for next summer. The recipe was posted in the September 2008 issue of Oprah Magazine, in a great article about the local slow-foods movement (great organic whole food, fresh from local farm to kitchen). The recipe was provided to the magazine from Dan Barber of Blue Hill at Stone Barns. They indicate that the recipe is a delicious topping for sandwiches or served with crusty artisanal bread and a great cheese. Confit is a cooking term for a variety of foods, usually meats, that are preserved through salting or being slow cooked in their own fat. Confit can also be also a condiment of fruit or vegetables cooked to the consistency of jam.

    Recipe #336050

    A quick and delicious meatless entree or side dish that we all love out here at the river. Originally posted back in Nov 13 1996 in the Juniata Sentinel, a local paper and shared by my wonderful MIL.

    Recipe #297444

    A yummy, warming lentil soup. The carrots, red lentils and turmeric make it golden--a favorite at home and potlucks. Great with buttery golden crackers.

    Recipe #259122

    This is a lot easier to make than the regular stuffed green peppers. My husband just loves it this way.

    Recipe #98918

    This is a recipe request. I use this sauce over steamed veggies and brown rice, and it is delish! This can also be used for a stir-fry or great with some chicken and plain ol' egg noodles.

    Recipe #55859

    I love this recipe, friends crave it, some have me over once a month just to cook this ( :P ) and my husband who doesn't eat soup and wouldn't even try lentils ate it up in seconds! I do love this, as its great tasting and well worth the effort! This is seriously something you must try! Its something I have perfected over the years, so my measurement are guesstimates but they are pretty spot on! This is one of those recipes that takes an afternoon to cook and tastes even better the next day, but this makes a lot of soup and it freezes so well its worth it! This is a thick soup so could be served as a meal!If you absolutely need to add meat, I cook a generous amount of thinly sliced prosciutto and serve on top of soup under the shredded Parmesan.

    Recipe #99564

    This recipe came from stephskitchen.com and it's wonderful. I bake it at least once a month! It has just the right amount of sweetness and it's easy to throw to together.

    Recipe #116185

    11 Reviews |  By Bergy

    I am giving you a choice of three toppings they are all good.There are two different toppings in the picture Bacon Maple syrup and Browned Butter Sage. I just finished enjoying a butternut squash with GINGER marmalade &Chili flakes. 3 Tbsp Ginger marmalade, 1/2 tsp chili flakes, mix together and spoon into squash cavity - I really liked this one

    Recipe #103406

    40 Reviews |  By PaulaG

    Roasting brings out the natural sweetness of vegetables and this recipe is no exception. The recipe was a grocery store handout and has been adjusted only slightly.

    Recipe #152772

    59 Reviews |  By yooper

    If you love crab cakes and live in an area where fresh crabmeat is not available, these are a great substitution! They really do taste like crabcakes! Make sure to handle the mixture gently when forming into patties.

    Recipe #30522

    A fantastic medley of French vegetables - Fennel Bulb, Onions, Garlic, Red Peppers, Aubergines & Tomatoes; oven roasted in a Balsamic vinegar, Caper & Olive oil dressing! Simple yet impressive and adds a real splash of colour to any meal. I make loads of this, usually with the vegetables listed, but you can add anything you like which is in season, such as Courgettes; It freezes very well and is used in numerous recipes of mine, such as Vegetarian Lasagne, Vegetarian Shepherds Pie, Pasta Bakes, Hot Vegetable Salad and also a great recipe which I will post, called French Roast Chicken & Vegetables in Wine! Great ALL year around, the only proviso is what vegetables you have in season.......however, the Fennel Bulb & Capers really adds that oooh la la!!!

    Recipe #195130

    This soup is a favorite pantry meal for my family. Easy, easy, easy to make and nutritious. I got the recipe from the back of a soup can but have improvised this soup many times. Feel free to adjust seasonings as you like.

    Recipe #59796

    Spicy Hash Browns - Homemade

    Recipe #519

    This is a version of the famous Wendy's chili and it tastes just like it! This recipe is from Todd Wilbur's book Top Secret Recipes. www.TopSecretRecipes.com

    Recipe #17858

    I saw this recipe on T.V. somewhere several years ago, and I've been making it ever since. I get lazy and don't bother to broil the grapefrut any more, but it still tastes great! Even my 3-yr. old now eats grapefruit this way.

    Recipe #106986

    Just a basic recipe, you can change just about anything except the milk and eggs. Whatever cheese you like, bacon is also good to add.

    Recipe #28042

    4 Reviews |  By Rita~

    I guess you can say this is a crustless quiche. This I made because I had a lot of left over broccoli and it came out quite good.Great for a brunch. Serve as a meatless lunch or dinner with a side salad. Can be served hot or cold.

    Recipe #84342

    A quick meal that can be served alone as a main dish, or with chicken as a side dish

    Recipe #26440

    A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.

    Recipe #28148

    46 Reviews |  By beekm

    This recipe is a fast, fun twist on pizza. These taste great reheated, so make as many as you can fit on a cookie sheet and refrigerate the leftovers.

    Recipe #22977

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