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Herbs And Spices Recipes

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Stuffed Pepper Soup III
Ready Time:
"Do you enjoy stuffed green peppers for dinner? Here's everything in a soup that you can even freeze."
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Sue's Minestrone
Ready Time: 40 Min
"This is a good make-ahead recipe. In fact, I usually let it sit in the fridge for a few days before I reheat it! Feel free to experiment with the mixed vegetables. I use the Italian-style mixed veggies. Serve with warmed foccacia or French bread for dipping."
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Suet Pudding
Ready Time: 1 Hr
"I remember my grandmother making this for Christmas, my mother used to make it and now I'm preparing it for our Christmas celebration."
No Rating
Sugar Free Cinnamon Nut Balls
Ready Time:
"A good, sugar free cookie. You can substitute pecans or other chopped nut for the walnuts."
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Sugar Snap Peas with Mint
Ready Time: 10 Min
"Simple and quick to prepare. Sugar snap peas are quickly fried with green onion and garlic, and tossed with fresh mint leaves. Wonderful use for spring garden vegetables. Serve hot or at room temperature."
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Sugarless Fruitcake
Ready Time:
"This cake will be very moist. Originally submitted to CakeRecipe.com."
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Sukhothai Pad Thai
Ready Time: 30 Min
"This dish can be made with shrimp, chicken or pork instead of tofu. Look for the more exotic items in the Asian foods section at your local grocery store. Adjust the pad Thai sauce ingredients to taste."
No Rating
Summer Garden Pork Chops
Ready Time: 55 Min
"A great way to beat the heat and use the abundant vegetables from your garden. Serve with pasta or bread. You may substitute 1 cup wine or 1 cup water with 2 tablespoons vinegar for the vegetable stock ."
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Summer Thyme Bread
Ready Time: 3 Hrs
"This is delicious, and even better toasted. It'll remind you of summer all year long."
No Rating
Summer Tomato Salad
Ready Time: 45 Min
"This recipe is great ending to a hot summer day. It is a family recipe passed down to me from my great grandmother. My grandmother and I use to sit outside with candles all around us with this salad and warm conversation. The original recipe was first used in 1912."
No Rating
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