"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. RACK OF LAMB |
(1 3/4 to 2 lb.) rack of lamb, rib or loin section, well-trimmed mint sprigs (for garnish) grainy-style Dijon mustard reduced-sodium soy sauce olive oil finely minced garlic finely minced fresh ginger ground rosemary salt and fresh ground pepper
|2. BAYOU CRAWFISH |
Chop 5 vegetables. Melt oleo in skillet and add vegetables; sauté. Add cheese until it melts. Blend flour into mixture. Add half and half. Stir in crawfish tails; stir well. Add parsley an
|3. SWEET 'N SOUR TURKEY POTATO SALAD |
In small saucepan, combine sugar and vinegar. Heat until the sugar dissolves. Transfer to large bowl. Add onion, salt, pepper, ketchup and mayonnaise. Add the potatoes, celery and turkey. T
|4. CROCK OF GOLD |
Combine half butter with celery, onion, mushrooms and parsley; sauté. When onion and celery are transparent (not brown) add milk, cream and desired amount of seasonings. Heat to warm temperatu
|5. SWEET POTATO SOUP |
Place potatoes, leeks or onions, carrots, celery and water in large kettle. Add salt and pepper. Bring to boil and simmer for 40 minutes. With slotted spoon remove half of the carrots and cel
|6. SPICY RIB STEW |
In skillet brown sausage, onion, salt and garlic; stir in tomato sauce, undrained tomatoes, chilies, bouillon and oregano. Set aside. Cut ribs into 2 rib portions and brown in skillet. Add rib
|7. RED BEANS AND RICE |
Rinse and sort the beans. Soak them overnight in 8 to 10 cups of cold water; do not change the water. Bring the water to a soft boil. As the water heats, mince the garlic and chop the celery,
|8. COLE SLAW |
Place vegetables in a bowl. Stir together in a saucepan and cook slowly until slightly thickened the egg, mustard, celery seed, sugar, vinegar and water. Add mayonnaise, salt and pepper to tas
|9. COUNTRY STYLE RIBS |
Place 4 pounds country style ribs in large pan; add enough water to cover. Cover; heat to boiling. Reduce heat; cook 1 hour. Remove ribs; drain. Place bone side down on grill 3 inches from me
|10. BARBECUE BEEF ON THE GRILL |
Salt and pepper roast, using a liberal amount of garlic salt. Marinate in Worcestershire sauce 24 hours or more. Use enough Worcestershire sauce to cover meat. You may use a plastic bag to hel
|11. GRILLED SWEET AND SOUR RIBS |
rack fresh pork loin back ribs or country ribs or Texas ribs water soy sauce and 1 1/2 tsp. cornstarch water catsup packed brown sugar vinegar Worcestershire sauce few drops of red pepper sauce dash of pepper celery salt chili powder salt
|12. SLAB RIBS ON THE GRILL |
slab of ribs barbecue sauce water vinegar garlic powder
|13. BELGIAN STEAMED MUSSELS |
Melt the butter in a pot and add the shallots and the celery. Cook, stirring occasionally until the vegetables are softened, about 5 minutes. Add the mussels, thyme, bay leaf, parsley, pepper a
|14. SPARERIBS |
In Dutch oven, brown sausages. Remove and drain off fat. In same pan, brown ribs, half at a time; remove. Return meats to pan. Add undrained tomatoes, beef broth, olives and parsley. Cover a
|15. RIBS WITH TORTILLAS |
In large kettle or Dutch oven, brown sausage pieces, onion and garlic; remove from pan. Drain off fat. In same pan, brown the ribs, half at a time. Return sausage mixture and ribs to pan. Ad
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