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Use your leftover wild rice to make these hot little items based on the idea of a potato pancake.
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A creamy Gorgonzola cheese sauce is tossed with angel hair pasta in this simple and divine recipe.
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This is one of the jewels I picked up from Kurma Dasa. This phenomenal raw vegan dip is right up there in my top 5 dips of all time. BIG statement. But true...
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A wonderful, refreshing summer treat made with lemonade, orange juice, green tea, and lemon-lime soda. It's delicious even without the brandy!
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Get Moroccan Lamb Tagine Recipe from Food Network
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Delicious mushroom pasta with its flavour delicately enhanced and lightened with mint. Eaten as a cold salad with BBQ or as a warm side dish for French or Italian mains. Crack some pepper on top and decorate with unused mint leaves before serving warm.
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Sweet Vidalia onions sauteed in butter accent this veloute soup made with chicken broth, heavy cream and egg yolks seasoned with paprika and hot pepper sauce. Serve with chopped parsley.
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This is my original recipe and can be either vegetarian or meat based. It also freezes well - just thaw, heat and add cream or yoghurt before serving. It's delicious and well worth the extra steps of roasting and pureeing. Enjoy!
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This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try using less chipotle peppers.
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Personalize these pies, made with Morningstar Farms® Meal Starters Chik'n Strips, by adding your favorite veggies.
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Here's a hearty, homey soup that's high in flavor and low in fat.
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This layered pasta salad with ham, tomatoes, and celery is topped with deviled eggs to create a potluck dish that presents beautifully.