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Fruits And Vegetables Recipes
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"Very simple recipe that tastes great. What could be better, serve cold or warm."
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"Cabbage, apples, walnuts, and creamy Marzetti® Slaw Dressing give an old classic a real kick in the pants."
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"This one's so quick and easy, and its understated class makes it a fantastic entree at a dinner party. It's done the rounds between all my friends, and we love it as a quick and gorgeous dinner! This pasta tastes divine, it's quick, simple, looks beautiful, and if that's not enough, it's also incredibly budget-and waistline-friendly! Goes well visually and palatably with a fresh green salad."
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Ready Time: 1 Hr 40 Min
"Spinach quiche baked in puff pastry. This is my own creation and is devoured every time it's served up. I hope you enjoy it, it's a little different but very tasty."
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Ready Time: 1 Day 44 Min
"This recipe is from Emma Magielda of Amsterdam, New York."
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Ready Time: 1 Hr 5 Min
"We gave a weather-themed birthday party for my brother, who constantly keeps an eye on conditions. It was fun to come up with appropriate names for some of his favorite recipes. Fluffy garlic mashed potatoes and carrots became Clouds at Sunset. They're topped with a gravy of ground beef and peas we called Pea Soup Fog for the occasion. -Ndara Pike, Tempe, Arizona"
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Ready Time: 2 Hrs 30 Min
"This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish!"
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Ready Time: 1 Hr 40 Min
"Traditional Scots soup of chicken and leeks. One pound of potatoes, peeled and cubed, could be substituted for the barley, if desired."
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Ready Time: 45 Min
"Something I came up with while tinkering with a marble-cake recipe that turned out wonderful. To make it in a Bundt pan, double all of the ingredients except the blueberries."
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Ready Time: 1 Hr 10 Min
"I've been making this recipe for well over thirty years, and it's still good."
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