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    13 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This amazed me when I first came up with it. The yeast is basically a flavoring agent, the dough works pretty well without it but it does add a tiny bit of springy-ness. Measurements are (very) approximate, just follow the directions...

    Recipe #222066

    Simple to put together with a gourmet finish. An interesting twist on a Southern favorite. My own creation.

    Recipe #375822

    Tastes a lot like Chef Boyardee canned mearty pasta. Only much better, and entirely vegetarian (if you can find veggie mushroom gravy mix; Kroger carries it in Mississippi) with a vegan option that I didn't like quite as much as the cheesy version but was still pretty tasty. I came up with it in an effort to make pasta while lacking the technology to boil a pot of water but having an oven handy. I've been making it for almost two years and it has turned out awesomely tasty every time. There are many variations to match what you have on hand but if you want a large batch of handy, healthy brown-bag lunches--what I always make it for--it's worth a special shopping trip. And you don't have to pre-boil the pasta. At all. And it keeps tastily for at least a week in the fridge.

    Recipe #306035

    This kettle corn is very delicious, and pretty sloppy. Trust me, it adds to it...

    Recipe #240743

    Unlike a lot of similar recipes, this is vegan (cheese opt.), gluten-free and made in the oven, not a crock pot. It is so good. Someone I fed it to said "It's like all these really good vegetable are vying for your attention, and they're all winning."

    Recipe #220207

    From the American Dry Bean Board

    Recipe #217695

    Healthier than wok-fried noodles, these are microwaved and full of flavor. Very delicious and reminescent of the fried rice-noodle dish at our local Chinese restaruant. I used reduced-sodium soy sauce and it turned out really well. Designed to be a vegan recipe, but for non-vegans, a dash of worcestershire sauce is a nice touch. Also, if you are making this gluten-free, be sure the bottled sauces don't contain wheat products unless you know you can tolerate them.

    Recipe #210011

    From 28cooks.blogspot.com, a vegetarian cooking blog.

    Recipe #209613

    I can honestly say that this is the best "hot tuna" dish I have ever had. Even my friend who does not eat tuna, period liked it. The fish taste is barely discernable yet complements the artichokes and olives beautifully. I also invented it. I'm proud.

    Recipe #209131

    This is an easy, filling and healthy salad. You can add any vegetables you like; I made it once with olives and mushrooms but it is more of a Mexican style dish without them.

    Recipe #208294

    Invented to feed a crowd in a hurry. Very yummy.

    Recipe #208293

    I designed these to be stored in the refrigerator for up to a week before eating. I make them in batches of 10, so my boyfriend and I can just grab one in the morning to take for lunch. They're elegant and tasty enough to serve as party or luncheon food, too--just probably not after a week in the fridge.

    Recipe #207148

    I made this up to get rid of some aging bleu cheese dressing, but it turned out absolutely delicious and it was so easy to make! You can use more or less bleu cheese dressing depending on how oily a dish you want this to be; I made it the first time with an entire bottle but that was a bit excessive.

    Recipe #207037


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