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By
Holly Clegg
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Recipe for Holly Clegg's Trim and Terrific Crawfish and Sweet Potato Bisque. |
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By
Holly Clegg
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Recipe for Holly Clegg's Trim and Terrific Orange Marmalade Bundt Cake. Orange glaze soaks into the cake to make a moist, fruity, wonderful dessert. |
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By
Holly Clegg
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Recipe for Holly Clegg's Trim and Terrific Broccoli and Pecans with Creamy Horseradish Sauce. Basic broccoli gets a makeover with toasty pecans and a spunky horseradish sauce. |
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By
Culinary Institute of America
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Recipe for Chinese Long Bean Salad with Tangerine and Sherry Mustard Vinaigrette. This healthy cooking recipe is from the Culinary Institute of America. |
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By
Culinary Institute of America
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Recipe for Four Grain Waffles. This healthy cooking tasty breakfast recipe is from the Culinary Institute of America’s fabulous new book Techniques of Healthy Cooking. |
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By
Culinary Institute of America
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Recipe for Fettuccine with Corn, Squash, Chile Peppers, Crème Fraiche and Cilantro.. This healthy cooking recipe is from the Culinary Institute of America’s fabulous book Techniques of Healthy Cooking. |
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By
The Fine Folks at the California Walnut Board
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Recipe for Walnut Coated Fish Fillets with Corn Salsa. This is an awesome flavorful way to prepare your favorite fish. |
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By
The Fine Folks at the California Walnut Board
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Recipe for Walnut Chicken Salad Sandwich. These stuffed pita chicken sandwiches make a fabulous lunch entree. |
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By
Chef Charlie Palmer for the California Walnut Board
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Recipe for Walnut and Three Bean Salad. Flageolets, black beans and haricot verts with savory seasoning and toasted walnut pesto make enticing lettuce wrap finger foods. |
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By
The Fine Folks at the California Walnut Board
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Recipe for Tuna and Walnut Pasta Salad. Here's a unique salad that combines tuna and pasta, that makes a great light entree. |
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