Yummy Recipes
Delicious & Healthy- Vegetarian, Vegan Recipes
Follow Us!
Top Articles
Top rated Kitchen Gadgets that makes cooking time quick and easy. Top 5 Must have Kitchen Gadgets under 20 Dollars. See: Must Have Kitchen Gadgets
If you are looking for delicious, healthy and easy to cook vegetarian recipe, check out these top 5 vegetarian cookbooks that we tried and loved it. See: Top loved Vegetarian Cookbooks
If you are baking cakes, muffins, stews, baked dishes then check out best bakingware for your kitchen: See Best Bakeware
If you like to cook and host a party at home, check out these must have cookware that will make your hosting much simpler and easy. See: Must have Party Cookware.
One way to learn how to cook from professional chef, frugally is to buy and see cooking show DVDs. Many of us can learn cooking tips and techniques from it. See: Learn from Cooking Show DVDs
Top Cookware
Bean Salad Recipe – A Fresh, Healthy and Spicy Bean recipe
This recipe is from Rita and she explains how to make healthy bean salad recipe which has many health advantages.
Bean salad is a great way to get the health benefits from beans. Beans are a good source of protein, they’re full of fiber and are said to “pull” cholesterol out of your body. This bean salad recipe has the fresh crisp flavor of summer with fresh peppers and corn. You’ll love the hint of chili and cumin – but don’t worry, you don’t have to make this bean… Continue reading
I love the color of red cabbage and use it often in making salad and soup. Red Cabbage is both sweet and sour and a great compliment to the rich flavors of beef, pork, or potatoes.
Ingredients: 1/4 pound unsalted butter 1 1/2 cups red wine vinegar 1 1/4 cups sugar 1 head of red cabbage, shredded
Preparation:
In a large pot over medium heat, mix together the butter, red wine vinegar, and sugar and bring to a boil. Reduce the heat to low and add the shredded red cabbage to the pot. Do not cover the pot. Cook over low heat for 1 hour or slightly less time if you like your cabbage crisp.
Print this recipe: Source
This recipe is courtesy of Eric from International Recipe Syndicate