Recipe courtesy Giada De Laurentiis Serving Size : 6 1/4 cup olive oil 1 celery stalk — chopped 1 medium eggplant — cut into 1/2-inch pieces Salt and…
Salted Caramel and Milk Chocolate Brownie Cake
Molestiae lectus nihil iure platea laoreet velit scelerisque. Scelerisque suscipit! Sequi fugiat pharetra do.
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Lentil and Potato Stew
Recipe shared by bobmark on CLBB 1 cup lentils4 cups water1 tsp salt (optional)1 bay leaf1 Tbsp butter or margarine1 Tbsp olive oil2 large potatoes — peeled and…
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Blackberry Lemon Pudding Cake
from Cooking Light Magazine 1/4 cup all-purpose flour2/3 cup granulated sugar1/8 teaspoon salt1/8 teaspoon ground nutmeg1 cup low-fat buttermilk1 teaspoon grated lemon rind1/4 cup fresh lemon juice2 tablespoons…
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Pork and Pineapple Tacos
from Cooking Light Magazine Serving Size : 4 3/4 cup chopped onion 1/2 cup minced fresh cilantro 1 teaspoon vegetable oil1 teaspoon chipotle chile pepper powder (such as…
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Banana Bread
1 stick margarine or butter- room temperature1 1/4 C. sugar2 large eggs1 1/2 C. mashed ripe banana (about 3-4 medium bananas)1/2 C. buttermilk1 tsp. vanilla2 1/2 C. flour1…
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Roasted Mushrooms with Green Peas, and Tomatoes
from Fresh Every Day by Sara Foster 8 ounces cremini, button, or portobello mushrooms, wioped clean, larger ones cut int pieces 3 cups frozen petite peas (16 oz.…