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VEGETABLES

Ratatouille

Mark from Chicago, Illinois needs to retune his ratatouille recipe. Ingredients: 1/4 Cup Olive Oil 2 TBS Garlic 1 Red Onion 1 Yellow Onion 1 Medium Egg Plant 1 Red Pepper 1 Green Pepper 2 Green Zucchini 2 Yellow Squash 9 Vine Ripe Tomatoes...

Green Bean Casserole

Jenny from Birmingham, Alabama does not know how to make a classic green bean casserole with a twist. 1 Yellow Onion peeled and chopped 1 1/2 lbs Fresh green beans, picked over and trimmed 1/2 lb Crimini mushrooms, sliced 5 Slices Chopped...

Fruit Salad (Winter)

Jennifer wants a fruit salad made a day before she wants to serve it, without it turning color or getting mushy. 6 Assorted apples, peeled and quartered 1/2 Cup dried cranberries 1/2 Cup golden currants 1/2 Cup toasted walnuts 1 Cup plain...

Vegetarian Stir Fry

Rita of San Francisco, California wants to add protein and more flavor to her vegetarian stir fry. 1 Cup jasmine rice 1-1/2 Cup water 1 TBS ginger 1 TBS garlic 2 TBS Teriyaki ½ Cup vegetable stock 1 TBS mae ploy 2 TBS sesame oil 1/3...

Pinto Beans And Ham Hock

Pinto Beans and Ham Hock1 smoked ham hockWater1 teaspoon salt2 cups dried pinto beans1 cup onion, coarsely chopped3/4 teaspoon pepperPlace ham hock and salt in large Dutch oven or saucepot. Add enough water to cover. Cook ham, covered, over moderately high heat until...

Roasted Edamame

Roasted Edamame2 teaspoons olive or vegetable oil1/4 teaspoon dried basil, crushed1/2 teaspoon chili powder1/4 teaspoon onion salt1/4 teaspoon ground cumin1/8 teaspoon paprika1/8 teaspoon black pepper1 (10 ounce) package ready-to-eat soybeans (edamame)Preheat oven to...

Tamale Beans

Tamale Beans2 (28 ounce) cans pork and beans1 (15 ounce) can tamales1 small onion, chopped4 slices bacon4 tablespoons brown sugar4 tablespoons dark corn syrupChop bacon into pieces and fry until crisp. Add onions; drain. Put beans in saucepan; add syrup and brown...

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