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Roasted Baby Eggplants Stuffed with Goat Cheese
by Gina
A great party appetizer. Looks fancy but is so simple. Can you even handle the cuteness of these baby eggplants?
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A quick and simple condiment that tastes wonderful served with any grilled meat, but it doubles as a marinade, too!
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A lovely, tasty and easy dessert sure to impress your guests. There’s nothing better than pears and almonds. Yum!
Homemade Yogurt
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Making your own yogurt is so ridiculously simple and tastes absolutely divine. You may never go back to store-bought again.
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by azestybite
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by Gina
A fun cross between broccoli and cauliflower sassed up with some Indian flavor.
Chorizo and Mixed Bean Soup
by Dax Phillips
A hearty, and somewhat healthy take on using mixed beans. With added veggies and chorizo, this one is sure to warm the belly.
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Salads — Pasta Salads
Recipe
Sweet and Sour Pasta Salad
by goldbu on July 14, 2009 in Pasta Salads, Salads
Recipe Description
This tangy pasta salad always gets compliments at potlucks. It’s a good change from the norm.
Preparation Instructions
Cook, drain and cool pasta. Add 2/3 C. oil and toss.
In separate bowl, blend sugar, vinegar, garlic salt, mustard, salt and pepper. Add pasta, vegetables, and toss together.
Marinade overnight, mixing occasionally.
Ingredients
- 1 pound Rotini
- ⅔ cups Vegetable Oil
- 1-½ cup Sugar
- 1-½ cup White Vinegar
- 1 teaspoon Garlic Salt
- 2 Tablespoons Dry Mustard
- Salt And Pepper, to taste
- Thinly Sliced Cucumbers
- Broccoli Florets
- Onion, Sliced
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Comments
tavah316 on 7.15.2009
Looks good! I recently made a fruit salad w/ an identical dressing – it was strange to have on fruit, but tasted great!
rachelcooks on 7.27.2009
I made this the other night for my husband and a friend we had over for dinner. It was the perfect hot-day meal! Both really loved it, as did I! Since I didn’t have either broccoli or cucumbers, I substituted Bell Peppers instead and I added black olives. I thought it was great!
princessmomma on 10.1.2009
I’ve made this twice and it’s delicious! I use bow-tie pasta, and add lots of fresh veggies – julienned carrots, broccoli florets, red onion, red bell pepper, and cucumber. It’s best made at least a day in advance to really get those flavors to meld.
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