| 17 | Recipes |
|---|---|
| 4 | Comments |
From the kitchen of Tasting Hygee by Leela Cyd
From the kitchen of Amber
Warm, cozy comfort food….thats good for you!
From the kitchen of Bob Smithson
This is a large party serving
Always use equal amounts of beans
Can sub pork & beans with vegi beans
Can sub bacon with turky bacon
Easy to make
Great party favorite
You will Be a hit
From the kitchen of Tasting Hygee by Leela Cyd
I would double this recipe next time and increase the quantity of spices. Otherwise it was delish!
From the kitchen of American Profile
Nice to make when you have company or just on the weekend for breakfast or brunch.
From the kitchen of Max Von Ballmoos
Original − Famous − Authentic − Genuine Swiss Fondue Recipe. Translated, improved, changed and mishandled by 3rd Chief Cook-Assistant, Fourth Ave. Inn, Ilion
Serves 4
From the kitchen of Mephit
This tasty dish can be filled with meat, mushrooms, etc., or can be cut into strips, rolled in granulated sugar and served with fresh berries, or my favorite, served slathered in butter salt and pepper.
An excellent accompaniment to any roast or grilled meats, this also makes a great lunch or brunch dish with a green salad and fruit for dessert.
Makes about 4 generous servings as a side dish, less as a light main course.
From the kitchen of Feed Me Phoebe
Prep Time 5 minutes
Total Time 45 minutes
Servings 4
*Recipe Notes
This is a great make-ahead meal and can keep in the fridge for up to week.
From the kitchen of The South Beach Diet Cookbook (orange)
Yummy frittata with lots of veggies. I usually use about twice the amount of peppers and mushrooms as called for in the recipe and sometimes an extra zucchini, too. One of the ingredients in the recipe is liquid egg substitute. I never have this on hand and have a hard time finding it, so I just throw in a couple of extra eggs depending on how many vegetables I’ve used.
