Recipes
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| Name | Serving Size | Actions |
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| Avocado Salad | View Edit | |
| B Breakfast Burrito | View Edit | |
| B Fried Eggs with Red Wine Vinegar | View Edit | |
| B Sausage and Egg Muffins | View Edit | |
| B Spinach and Cheese Omelet | View Edit | |
| B Zucchini Muffins | View Edit | |
| B-52 | View Edit | |
| Babaganoush | View Edit | |
| Baby Back Racks | View Edit | |
| Baby Shrimp Scampi and Angel Hair Pasta | View Edit | |
| Baby Spinach and Chick Pea Salad | View Edit | |
| Baby Tomato and Fresh Herb Tabbouleh | View Edit | |
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Servings: Not specified DirectionsCombine bulgur, a couple pinches of salt, and boiling water in a heat-proof bowl. Cover tightly with plastic wrap and let stand 20 minutes (check the directions on the packaging for your particular bulgur). Unwrap plastic and fluff with a fork. Toss bulgur with remaining ingredients and season, to taste, with salt and pepper. Serve chilled or at room temperature.1 cup bulgur wheat 2 pinches kosher salt, plus 1 teaspoon 1 1/4 cups boiling water 1/2 cup finely chopped flat-leaf parsley leaves 1/2 cup finely chopped fresh mint leaves 1/4 cup finely chopped fresh chives 1 pint baby tomatoes, washed and quartered 1 lemon, juiced 1/3 cup extra-virgin olive oil Freshly ground black pepper, about 15 grinds IngredientsNo ingredients listed for this recipe. |
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| Bacon and Blue Cheese Stuffed Chicken Breasts | View Edit | |
| Bacon and Crab Chowder | View Edit | |
| Bacon and Onion Omelet | View Edit | |