This recipe is from Womans Day magazine, Nov. 2012. I plan to make it for Thanksgiving dinner and am posting here for safekeeping. To make ahead, refrigerate the roasted Brussels sprouts and onion for up to 1 day. To serve, bring to room temp., then warm at 375 for about 10 min. Prepare the brown butter sauce and spoon over the vegetables as directed.
This recipe is from the 2004 cookbook, "Fix-It and Forget-It Lightly". The ideal slow-cooker size for this recipe is 4 or 5 quarts.
>>*Please note when using older recipes that crockpots used to cook at much lower temperatures than newer ones. If you bought a crockpot within the last ten years, it will cook hotter and need less cooking time.
This is a modified version of a Martha Stewart recipe. It is a light and tasty dish. I don't recommend adding salt to the pasta water since you will be using some of it in the sauce. The tuna and anchovies make it salty enough. Fresh Italian parsley is a must in this recipe!
There are many different Cowboy Caviar recipes, but this one is my favorite. I got this recipe from a friend a few years ago. I usually serve it with tortilla chips, but you can also serve it as a side dish or as a salsa with chicken or fish. I decided to post the recipe on 'Zaar so I will never lose it! Note: the cooking time is chill time.
This is my late mother-in-law's recipe. My husband now makes it for our family and friends. He even entered it in a local pie contest and won a blue ribbon! We love the tart, lemon flavor! If you can, make it the day before serving since the taste actually improves after a day.
Note: This recipe uses eggs which have not been fully cooked. Please be sure of your egg source and keep the pie refrigerated.
This is a delicious way to cook zucchini and yellow squash without heating up your kitchen! I like to use the combination of both types of squash, but you can use either one by itself if that's what you have on hand.
Note: My crockpot runs hot and cooks this recipe in 4 hours on low. Your mileage may vary. :-)