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Great shepherd's pie with a kick. A classic casserole spiced up with the flavors of Mexico. Adjust seasonings according to your personal taste.
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A sweet and sour dressing is the perfect thing for this very Asian cabbage salad. It mates perfectly with the crunchy ramen noodles, almonds and sesame seeds. Makes six servings.
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Lovely large pearls of Israeli couscous are served in a sauce of black olives and sun-dried tomatoes, all topped off with toasted pine nuts and fresh parsley. Nobody will miss the meat, but you can add chicken or prawns to make this vegan dish a carnivorous delight.
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This mushroom and barley soup hits the spot any time of year! It's made in a slow cooker.
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Warm barley tossed with sautéed mushrooms, onions, and green beans.
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Manifold dried legumes with a recipe attached -- navy, pinto, black-eyed, lima -- name a bean that's not in these packages!
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Another version of the classic cream cheese, dried beef, and green onion combination. It can be varied by adding bacon bits, ground nuts, chopped olives, or whatever you like.
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Using the typical available ingredients one can find here outside of the Hawaiian Islands (mainly on the US west coast), this modified recipe version is what...
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Fry up some bacon and pair it with avocado and sprouts to make this delicious, quick-and-easy sandwich that's perfect as a midnight-snack.
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A Mexican-inspired salad with crunchy textures and pretty colors from orange pepper, green onion, tomato, and red grapefruit sections is served with Habanero Heat Salad Dressing or your favorite dressing.
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Seasoned pork neck bones are baked until tender and roasted to a golden brown in this homey Southern recipe.
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A deluxe version of a BLT sandwich has the bacon, lettuce, and tomatoes, and ups the ante with green onion, Havarti cheese, and softly fried eggs.