"I feel a recipe is
only a theme, which an intelligent cook can play each time with a variation."
"When baking, follow directions. When cooking,
go by your own taste."
"Savory seasonings stimulate the appetite."
"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good
"She bought the groceries, washed the lettuce, chopped the tomatoes, cucumbers,
carrots... diced the onions, cut the garlic, marinated the meat, set the table,
lighted some candles & cleaned everything up, but, he, made the dinner."
"Give a man a fish and he has food for a day; teach him how to fish and you can
get rid of him the entire weekend."
"Did you ever stop to taste a carrot? Not just eat it, but taste it?
You can't taste the beauty and energy of the earth in a Twinkie."
"We are living in a world today where lemonade is made from artificial flavors
and furniture polish is made from real lemons."
Alfred E. Newman
"Condensed milk is wonderful. I don't see how they can get a cow to sit
down on those little cans."
Total Search Results: 300
|1. COQ AU VIN |
Rinse chicken and pat dry. In a 4 1/2 quart Dutch oven cook bacon, onion and carrot until onion is tender, but not brown. Stir in flour. Stir in wine all at once. Cook and stir until sl
|2. BAKED BEANS |
Combine ingredients. Bake at 325~ for 45 to 60 minutes. Serves 4 to 6. Per Serving: 129 Calories, 3 g. Fat (20%), 9 mg. Cholesterol and 511 mg. Sodium.
|3. TATERS |
Prepare potatoes per instructions; add other ingredients and mix. Kids love this.
|4. MUMMY CASES |
Preheat oven to 325~. Cut 2 hot dogs in half, first one way and then the other, so you have 8 pieces. Unroll crescent roll dough. Divide dough into 4 rectangles. Close holes in middle by pin
|5. MINESTRONE |
Brown bacon. Add next 10 ingredients. Cover and simmer for 30 to 40 minutes. Add green beans, peas and spaghetti and simmer for 10 to 15 minutes.
|6. LAYERED GARDEN PASTA SALAD |
Cook macaroni as per package directions and drain. Rinse with cold water; drain again. Stir together macaroni, onions and bacon bits in medium bowl. Mix mayonnaise, lemon juice, cheese, sugar
|7. LINGUINE ALLA CARBONARA |
Let eggs, cream and butter stand at room temperature for 2 to 3 hours. In skillet, cook bacon until brown. Remove and drain on paper towel. Beat together eggs and cream just until blended. To
|8. QUICK CHICKEN CHOWDER |
Cook celery and onion in butter until tender, but not brown. Stir in peas and potatoes, broth, milk, rosemary and dash of pepper. Cook and stir until mixture boils. Reduce heat. Cover and sim
|9. COQ AU VIN |
Fry 6 strips of bacon in 3 tablespoons oil until crisp in large Dutch oven. Remove bacon and crumble; set aside. Meanwhile, cut up uncooked chicken into bite-size pieces or leave as breasts, l
|10. VEGETABLE CLAM CHOWDER |
Sauté bacon and onion until bacon is crisp and onion is tender. Drain clams, reserving liquid. Add clam liquid, water, tomatoes and tomato sauce to onion and bacon. Add potatoes, carrots, cel
|11. CRAB BACON ROLL |
Mix tomato juice and egg. Add crab, bread crumbs, parsley, lemon juice, salt, Worcestershire sauce and pepper. Mix thoroughly. Roll into 18 fingers. Wrap each roll with 1/2 slice bacon; fast
|12. BACON WRAPPED SCALLOPS |
Wrap each piece of scallop with a piece of bacon. Secure with a wooden toothpick. Sprinkle with Greek seasonings, lemon juice and pepper. Place on a rack in a shallow roasting pan. Broil 5 i
|13. POTATO SAUERKRAUT SOUP |
In a 4-quart electric crock-pot, stir together first 13 ingredients. Cover and cook on low heat for 10 to 12 hours. If necessary, skim off fat before serving. Sprinkle each serving with bacon
|14. CORN CHOWDER SOUP |
Fry bacon (2 or 3 strips) until crisp. Remove bacon and fry onion until limp. Add potatoes and water; boil until potatoes are done. Add corn, milk, salt and ham. Top with cheese and bacon. S
|15. STUFFED BELL PEPPERS |
Cut top off bell pepper and remove stem and seeds. Put peppers in boiling water about 5 minutes or until they turn lighter in color. This helps to keep the pepper from splitting when stuffed.
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