"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. MUD PIE |
Crush wafers and add butter; mix well. Press into 9-inch pie plate. Cover with soft coffee ice cream. Put into freezer until ice cream is firm. Top with cold fudge sauce. Store in freezer a
|2. HAVE-A-CRAN-MELON BALL PARFAIT |
Turn cranberry sauce into mixing bowl. Beat until sauce is smooth. Resting bottle on rim of bowl, slowly pour in lemon-lime beverage. Mix gently with up and down motion. Pour into 1-quart re
|3. ORANGE CRAB COCKTAIL |
leaf lettuce crab-flavored fish pieces, cut in bite sizes, or 1 (6 oz.) can crabmeat, drained and cut into bite-sizes mandarin orange sections (water packed), chilled and drained plain low-fat yogurt cocktail sauce
|4. DILL DIP |
Place ingredients in a food processor or blender; cover and blend or process until smooth. Chill, covered, for at least 1 hour before serving. Makes 8 (2 tablespoon) servings. Serve with
|5. GUACAMOLE |
Cut stem ends off tomatoes and hollow out, leaving 1/4 to 1/2-inch thick shells. Discard seeds. Chop tomato pulp and tops. Set aside. Halve, seed, peel and cut the avocado into chunks. Combin
|6. SHRIMP AND SPICY CRANBERRY DIP |
If using shrimp: Bring 4 cups hot water to boiling, then add shrimp and bring to boiling again. Reduce heat, cover and simmer for 1 to 3 minutes until shrimp turn pink; drain. Place shrimp
|7. MARINATED CUCUMBERS |
In a medium mixing bowl, stir together the first 7 ingredients. Add cucumbers and onion; toss to coat. Cover and refrigerate for 2 to 24 hours. Before serving: Toss radishes with cu
|8. SPINACH SALAD WITH SESAME DRESSING |
Toss together in salad bowl. Pour Sesame Dressing over and toss gently. Makes 4 servings.
|9. ONION DRESSING |
In a covered jar, shake all ingredients together well. Makes 2 1/2 cups dressing. Per Serving (1 Tablespoon): 20 Calories.
|10. ROMAINE-VEGETABLE SALAD |
Dressing: Mix vinegar, oil, soy sauce and five-spice powder in a custard cup or small bowl; set aside. Clean and tear romaine into bite-size pieces (makes about 3 cups). In a 12-inch ski
|11. BAKED FISH WITH APRICOT SAUCE |
If using frozen fish, thaw. Cut into 6 equal portions and arrange in a 12 x 7 1/2 x 2-inch baking dish. Sprinkle fish with garlic salt; set aside. Apricot Sauce: Drain apricots, re
|12. TACO CASSEROLE |
Place tortilla wedges on a baking sheet and bake at 350~ for 10 minutes or until crisp; set aside. Mix meat, tomato sauce, chilies, onion, oregano and garlic powder. Pour into 10 x 6 x 2-inch
|13. TERIYAKI CHICKEN |
Place chicken or turkey in a plastic bag, pour marinade in bag and marinate for 10 minutes at room temperature, turning bag occasionally. Drain poultry, reserving marinade. Place meat on the u
|14. SHRIMP GUMBO AND RICE |
Bring onion, green pepper and 1/4 cup water to a boil; reduce heat. Cover and simmer until vegetables are tender, about 3 to 5 minutes. Add tomatoes, garlic, rosemary, paprika and pepper to on
|15. ORANGE FLANK STEAK |
beef flank steak, fat cut off frozen snipped chives (optional) orange wedges (optional) orange juice soy sauce cornstarch dried minced onion
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