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Pumpkin Pie Baklava - pumpkin pie filling wrapped in phyllo with sweetened walnuts in the center. Every time b
Posted 9 years ago
Though cooking the mushrooms separately from the other vegetables is an extra step I did it because I like the
Posted 9 years ago
I usually make a dough large enough for a couple of pizzas and freeze it. The dough I used for this recipe was
Posted 9 years ago
I used garlic salt in this because raw garlic is too strong. If you don't mind the garlic feel free to use a c
Posted 10 years ago
This is only 1 sweet potato. I ate it all myself.
Posted 10 years ago
Soft pumpkin tahini cinnamon rolls filled with cinnamon and tahini swirl topped with maple cream cheese icing
Posted 10 years ago
This recipe serves 2 but can be easily increased to suit your needs.
Posted 10 years ago
This recipe yields 2-3 servings.
Posted 10 years ago
Yield 2 to 3 servings. The leaves that fell off - I cooked them with the sprouts. They turned out delicious.
Posted 10 years ago
I've been off the grid for a while.  I know.  I have a couple of things to tell you about today.  First thi
Posted 10 years ago
I cooked this in a 10 inch non-stick skillet. This recipe will feed 3 if served with sides or in a sandwich. I
Posted 10 years ago
I'm currently taking a semi-break from posting while my mom is recovering from illness.   I plan to post only
Posted 10 years ago
You can use more vegetables if you like. The amounts I show yielded 3 tacos. I didn't share either. :)
Posted 10 years ago
I’m currently taking a semi-break from posting while my mom is recovering from illness.   I plan to post on
Posted 10 years ago
I'm currently taking a semi-break from posting while my mom is recovering from illness.   I plan to post only
Posted 10 years ago
Phyllo tomato tart with a parmesan breadcrumbs between each layer topped off with fresh local tomatoes and do
Posted 10 years ago
I didn't measure the vinaigrette ingredients or the seasonings. I adjusted all to my taste. You can do the sam
Posted 10 years ago
I have the perfect party food for you.  If you're looking for an easy, tasty and unique appetizer, these halo
Posted 10 years ago
I got 16 3 inch cookies from this recipe. You can easily double if you want a bigger batch.
Posted 10 years ago
This makes 2 cups granita. Don't worry if you don't have time to scrape it every 2 to 3 hours, it still turns
Posted 10 years ago
Potato salad made with red potatoes.  This is THE BEST potato salad.  It's a must for your July 4th picnic o
Posted 10 years ago
Cucumber honeydew feta salad.  A cool crisp salad that you will love to eat on these steamy Summer days. Hell
Posted 10 years ago
I used 1 large and 1 medium potato. It was enough to make this in a 7 inch skillet. Yield 2 servings.
Posted 10 years ago
Zesty yogurt dip is perfect for dipping your favorite veggies or chips. Dips. Who doesn't love 'em?  Raise y
Posted 10 years ago
This is it.  The sandwich that I love.  Roasted vegetables with a creamy soft cheese and pesto.  My version
Posted 10 years ago
Posted 10 years ago
I used an 8x8 pan for this trial run. I'll be making the full recipe in a 9x13. You can easily double the reci
Posted 10 years ago
Put a lid on during the last minute of cooking to ensure the fritters cook through.
Posted 10 years ago
I hopped down off the healthy recipe wagon today.  For this post today only and for good reason.  Reese's c
Posted 10 years ago
This chickpea salsa should be called power salsa. With chickpeas, olives and tomatoes it packs a healthy punc
Posted 10 years ago
Fig jam made from dried figs.  My new jam! Why didn't I think of this sooner? I've had my eye on that cute l
Posted 10 years ago
Sweet potatoes and figs with a balsamic reduction.  Sweet potatoes and figs both have sweet notes yet they d
Posted 10 years ago
Easy yet elegant goat cheese and spinach stuffed chicken breast.  This is great for a weeknight meal or for
Posted 10 years ago
Strawberry spinach salad with quinoa crusted goat cheese and a simple balsamic vinaigrette.  Sweet berries, t
Posted 10 years ago