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    20 Recipes

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    This fine Cooking recipe was really easy. I used California dates as Medjool dates were unavailable. I served it with couscous cooked in chicken stock. The Moroccan flavors were absolutely delicious. This was a very inexpensive dish. Yet it was elegant in presentation. Hope you enjoy.

    Recipe #434670

    Got this recipe from a magazine this summer. It was so easy to do and the flavor makes me want to stock up on butter beans. I caramelized the onions, rather than crisped them because I had too many onions in the pan and the moisture lent itself to the softer result. I used rice wine vinegar. and garnished with the pepper flakes. It was so good. Hope you enjoy it as much as I did.

    Recipe #256917

    After preparing a similar dish from this site, I searched and found this fish stew published in Saveur. This simple stew, seasoned with tomato, garlic, onions, and chiles, represents a typical way of preparing fish throughout northern Peru.

    Recipe #237352

    A coworker shared this recipe with me. I am not sure of the source. I made them as cupcakes. Prep time does not include chilling in refrigerator. These were made using a Pillsbury Splenda sweetened cake mix. I also purchased the no sugar added 6-pack snack size applesauce (Each one contains 3.95 oz).

    Recipe #236046

    This recipe from Cooking Light was surprisingly easy to prepare and very flavorful. I had never had a “white” barbecue sauce and was pleasantly surprised at the taste. Since grilled chicken is a summertime staple for me I will be making this sauce in a bigger batch and refrigerating in bottles. The spicy "vinegary" taste goes very well with the grilled chicken. Feel free to adjust the spices in the sauce.

    Recipe #235431

    This recipe was featured at a Fresh Market in-store tasting. It is an absolutely delicious no-cook side dish. I used the smaller "grape" tomatoes.

    Recipe #233415

    I culled this recipe from a Mardi Gras website. The olive salad gives this sandwich its authentic taste. I made this as part of a Mardi Gras lunch at work and even folks who do not like olives enjoyed it. The mixture of pickled cauliflower, carrots, celery, and pepperoncini is called gardeniera and can be found in the relish/pickle section of your grocery. Also, I omitted the salt. Cooking time for this one is really refrigeration time for the compiled sandwich. I let the olive salad flavors meld for 1 week. It was worth it!

    Recipe #215696

    I needed a mocktail to share with co-workers when I hosted a Mardi Gras lunch. This one fits the bill!

    Recipe #215584

    This is one of the best tasting stews I've made recently. I brown the meat in 4 batches using 1 T oil each. Boy, do I like "sopping up" the juice with a nice hearty piece of bread. Ummmmm!

    Recipe #141876

    Made this for co-workers and even those who claim a dislike for peas went back for more! Most of the time I omit the toasts because the soup with the melted gouda is sublime! But the toast made a very nice presentation.

    Recipe #141837

    This soup tastes so good the 1st day, didn't have any left for the 2nd. You can use any combination of mushrooms. I have made it with just button mushrooms and it is still good!

    Recipe #141835

    For this recipe I used sweet onions, a 12 oz. jar of roasted peppers in olive oil. Drain and blot peppers with paper towels to remove excess oil prior to chopping. I also added the Romano cheese on top right before baking. No need to add additional salt. Twenty minute prep time included sauteeing of the onions.

    Recipe #137978

    This recipe was adapted from one I found in Gourmet Magazine. I make cinnamon pita chips to use as garnish. Total time includes cooling.

    Recipe #137115

    I am a true foodie!. And now that I have made the commitment to losing some excess baggage, I look for good tasting dishes. This is one I use as breakfast, but it is good for any time. I prefer Pepperidge Farms Light Style Wheat. I also use locally grown medium sized tomatoes from the farmers’ market whenever I can.

    Recipe #135171

    This 3-ingredient soup is so easy to make. I use it as a sweet treat on a summer day. I make a batch without the ginger ale and just add 3/4 cup strawberry-yogurt blend to 1/2 cup ginger ale for a single 1 1/4 cup serving.

    Recipe #135170

    This recipe from Cooking Light is the perfect healthy twist on one of my favorite southern side dishes. Now I can get my "fix" without the added oil. The Fresh Tomato Gravy (1/3 cup per serving) can also be used on baked chicken, pork or fish.

    Recipe #135169

    This healthy recipe from Cooking Light is part of the unfried green tomato recipe on this website (also from Cooking Light). I have used this on broiled turkey patties, on baked chicken, baked with fish and topped with parmesan cheese. As you can see it is very versatile. The uses are only limited by your imagination! Double the recipe and share with a friend.

    Recipe #135140

    This one is so simple to make, I usually double the recipe. It's great at parties as a finger food.

    Recipe #128280

    This is a recipe that I got from the Food Network. Made it for a cocktail party and they "disappeared"!

    Recipe #128279

    This recipe is adapted from the Barefoot Contessa. Though summer is the best time for sweet and juicy berries, this recipe works throughout the year, making not-so-ripe berries delicioso!!

    Recipe #125689


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