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By Cookgirl on January 31, 2013
"When we spotted this recipe in the February 2011 issue of Sunset we knew it had to be good. I prepared two versions: one with dark aged balsamic and the second with white balsamic. For a vegan version, skip the mayonnaise or use an egg-free mayonnaise. It was suggested to try the dressing on greens such as oak leaf, mizuna and/or arugula. My husband..."
Ingredients: extra virgin olive oil, meyer lemons...
Prep Time: 10 mins
Total Time: 10 mins
By bekajoi on January 31, 2013
"The perfect blend between baked potato and broccoli cheese soup. Creamy, hearty, amazingly tasty. This was a soup I created one day while fishing for ingredients in the fridge. Turned out so well, it became a favorite."
Prep Time: 5 mins
Total Time: 45 mins
By Candy C on January 31, 2013
"Spicy and sweet - a delicious twist on traditional corn chowder. From Joe Simmer's Creole Slow Cookin' cookbook with a few changes for our tastes. I often dice the vegetables (except carrots and potatoes which I chop while the bacon is cooking) the day before cooking to save time. It's a lot of chopping but sooooo worth it! Enjoy!"
Prep Time: 40 mins
Total Time: 8 hrs 10 mins
By PAMELA D. on January 31, 2013
"We used to eat fried olive bites at the State Fair of Texas but they got dropped due to the supplier not supplying them . I came up with my own version to satisfy our craving. Good as is but we like to dip in a creamy Greek dip. These can be made ahead and frozen. Allow to come to room temp approx 30 minutes before frying."
Prep Time: 1 hrs 45 mins
Total Time: 2 hrs