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Labor day recipes costing less than $2.0 per serving added by professional chefs
All recipes » Labor Day
Garlic Butter for Seafoodterrific on seafood of any kind |
Claudia lamascolo
Jun 2014 Professional |
1 vote
2363 views
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Parmesan Cauliflower and Broccoli Roasteddelicious cheesy coated cauliflower and broccoli perfect side dish for any meal |
Claudia lamascolo
Oct 2014 Professional |
1 vote
2221 views
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Hank's Chilli FudgeThis can be a appetizer or just a plain snack during gamedays. It's real simple and tastes great. |
Henry Moline
Apr 2010 Professional |
1 vote
2040 views
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TzatzikiTzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great… |
Chef Smith
Sep 2010 Professional |
1 vote
2689 views
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Pear and Apple Muffins
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Chef Smith
Nov 2010 Professional |
1 vote
1726 views
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Honey-Lime Fruit Salad
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Chef Smith
Feb 2011 Professional |
2 votes
1576 views
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Cheddar Potato SoupGreat way to use up those leftover mashed potatoes. If you don't have any you can always use the instant taters...I just like the homemade ones that… |
Chef Smith
Feb 2011 Professional |
1 vote
3810 views
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Mac & Cheese
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Chef Smith
May 2011 Professional |
1 vote
1329 views
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Sausage Cheddar Balls
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Chef Smith
Jan 2011 Professional |
1 vote
2201 views
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Tropical SnowdropsThe dried fruit can be anything you'd like, that's "Tropical". Cashews are also good to use.... |
BearNakedBaker
Feb 2011 Professional |
1 vote
2598 views
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Brandy Creme Brulee Bars
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Chef Smith
May 2011 Professional |
1 vote
1815 views
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Easy Broccoli SaladA basic broccoli salad, easy to make and delicious as either an entree or side salad. |
Salad Foodie
Aug 2012 Professional |
1 vote
2600 views
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Summer recipe bananss to good offI back have you tried bananas frozen in slices, we have them in the morning are at a snack and athe night. |
GARY ESTESS
Aug 2017 Professional |
1 vote
1132 views
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Italian Shrimp Salad
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Chef Smith
Feb 2011 Professional |
2 votes
2029 views
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Mini QuicheMost people believe that the quiche originates from France, and it is fair to say that in its traditional form, attributing origin to the French is… |
Chef Smith
Jan 2011 Professional |
1 vote
2533 views
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