"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. CHOCOLATE PECAN PIE |
Combine first 7 ingredients and pour into pastry shell. Bake at 350~ for 35 to 40 minutes. If baked earlier in the day, reheat for 10 to 15 minutes. Serve warm with ice cream, whipped cream o
|2. Fresh Peach Custard Pie |
Place peaches in pastry shell. Combine sugar, salt, and flour with eggs. Stir in cream. Pour over peaches. Sprinkle with nutmeg. Bake in moderate oven (375~) for 30 to 40 minutes or until k
|3. SUGAR-FREE APPLE PIE |
Pare apples and slice. Mix flour, salt, sweetener and spices. Add to apples. Fill 9-inch pastry-lined pie pan. Dot with butter. Adjust top crust. Bake in hot 400~ oven for about 50 minutes o
|4. PIGEON PIE |
Line 6 to 8-quart baking dish with pastry. Season hens with salt and pepper. Put 1 tablespoon butter in each cavity and fit into dish. Surround with pieces of steak and a combination of two o
|5. HALIBUT QUICHE |
Prepare pastry for a 9-inch single crust pie and line a pie plate with it. Place 1 cup flaked, precooked halibut in the prepared pie crust. Shred the Swiss cheese and chop the onion, then spri
|6. MELTY CHEESE |
Blend all ingredients until very smooth, then add 1 1/2 cups boiling water. Heat in heavy saucepan until thickened, stirring continuously.
|7. BAKLAVA |
phyllo pastry sheets chopped almonds melted sweet butter dash of ground cloves sugar cinnamon walnuts, pistachio nuts or hazelnuts, roughly chopped water sugar honey orange and lemon rind cinnamon stick cloves lemon juice
|8. PINEAPPLE CREAM FUDGE |
Line 9 x 13-inch pan with foil so that foil extends over sides of pan; butter foil. In large saucepan, combine sugar, margarine and milk. Bring to boil, stirring constantly. Add pineapple pas
|9. BLUEBERRY PIE |
Combine blueberries, sugar, flour, lemon peel and salt. Fill pie shell. Sprinkle with lemon juice; dot with butter. Adjust top crust. Bake in hot oven (400~) for 35 to 40 minutes. Serve war
|10. EASY PECAN PIE |
pastry for one-crust 8 or 9-inch pie eggs sugar salt butter, melted light corn syrup pecans* eggs sugar salt butter, melted corn syrup pecans*
|11. FRENCH MEAT PIE |
Grind beef, pork and onion and mix well. Add water and seasoning. Cook and stir until all red color disappears from meat. Remove from heat and cool. Add cracker crumbs to thicken. Line 9-inc
|12. SPINACH-CHEESE PIE |
In a large bowl, beat eggs until foamy. Cook spinach according to directions. Drain and press out liquid. In a 10-inch skillet, heat oil and gently cook onions until wilted. Stir spinach and
|13. EGG ROLLS FROM THAILAND |
Chop all (except pastry squares and egg) ingredients and stir fry. Drain off any grease. Fill center of pastry squares; fold up bottom and sides then roll up; seal with a beaten egg. Fry in hot
|14. SAUSAGE ROLLS |
Thaw pastry 20 minutes. On a lightly floured surface roll to a 15 1/2-inch by 9-inch rectangle. Cut rectangle into 3 strips, each 3 inches wide. Divide sausage meat into thirds; roll each int
|15. TINY SHRIMP TRIANGLES |
Sauté green pepper and onion in butter until tender. Stir in flour and cook 1 minute longer, stirring constantly. Remove from heat and gradually blend cream and sherry. Return to heat and coo
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