Champlin's is one of the many Rhode Island seafood restaurants that serve this salad. If made correctly, this is very good. I love it! My Dad makes a great...
Buckwheat is a superfood that you may not know about. It's definitely under-appreciated and under-utilized in the US, but everyone should know how healthy...
easy, healthy, and tastes great! i marinated this overnight so that it would be extra flavorful, but I'm sure it'd be just as good if dumped in crock pot...
One morning, the weather man said it was going to be 4 degrees that night. So I knew I had to make soup and didn't want to go to the store. So I scrounged...
My mom makes this so I'm not sure where she got this from. We have it for special occasions. The sauce is so good we pour it over the potatoes and meat....
You will love this 30-Minute Stir-Fry Recipe with Chicken and Rice Noodles. Delicious dinner made in no time! Thank you to Love from MunchkinTime.com for...
This makes a beautiful appetizer for a crowd. My favorite way to serve it is on the appetizer table allowing guests to use a decorative toothpick to spear...
Now that Mom has difficulties standing for long periods of time, I have received her recipes for all the great stuff that we enjoyed growing up! This was...
The original recipe was vegetarian, but I add beef and corn. Without those 2 ingredients it has 137 calories & 1.7 g of fat per serving. It's also good...
My uncle Don made this for Christmas and it was so awesome I had to post it here. Don't be fooled by the amount of JD, it just adds a very subtle hint...
This is chocolate ganache is really easy and you only need two ingredients! Pour it over cakes or let it cool and frost your cupcakes with it! The first...
A comforting thick soup that is cooking for you all day while you are busy doing something else. I was very pleased with the results of this recipe and...
An easy, excellent (5-minute) Avocado Cucumber Salad with the easiest lime dressing. This cucumber salad disappeared so fast and we all wished there was...
This is the mushroom base that Scott Samuel, a chef instructor at the Culinary Institute of America in Napa, Calif., uses in conjunction with beef in his...
There is perhaps no better salad to represent the coming of age of California cuisine than this one, which began at Chez Panisse in Berkeley, where Alice...