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"I feel a recipe is
only a theme, which an intelligent cook can play each time with a variation."
Madam Benoit
"When baking, follow directions. When cooking,
go by your own taste."
Laiko Bahrs
"Savory seasonings stimulate the appetite."
Latin Proverb
"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good
cooking."
James Beard
"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."
-Anonymous
"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."
Zenna Schaffer
"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."
Astrid Alauda
"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."
Fred Allen |
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Total Search Results: 300
1. ROCKY ROAD CAKE 
Grease and flour 12-cup fluted tube pan or Bundt pan. In small bowl, mix walnuts, raisins, marshmallows and chocolate pieces. In large bowl with mixer at low speed, beat together cake mix, egg | 2. CHOCOLATE BOTTOM CUPCAKES
Blend the first 4 ingredients, then stir in chocolate chips; set aside. Blend the remaining ingredients and fill paper-lined cups with this mixture 1/3 full. Drop 1 tablespoon of the cream che | 3. CHOCOLATE PUDDING DESSERT
Mix flour and butter together until they form small crumbs. Stir in pecans. Press into a 9 x 13-inch pan. Bake at 350~ for 20 minutes. Beat cream cheese and powdered sugar until smooth. | 4. CHOCOLATE DIPPED STRAWBERRIES
In the top of a double boiler, put first 3 ingredients. Heat until liquid. Take off stove and add the vanilla. Dip the strawberries and set them on wax paper until chocolate is hardened. | 5. CHOCOLATE COVERED PEANUTS
Melt chips and peanut butter over low heat. Add 2 cups Spanish peanuts. Drop by spoonfuls on waxed paper. Let sit in refrigerator about 30 minutes. Can store at room temperature. | 6. CHOCOLATE DRINK MIX
Combine all ingredients and mix well. Store in airtight container. To serve: Use 1/3 cup mix to 1 cup hot water. | 7. CREAM CHEESE SUGAR COOKIES
In large bowl combine sugar, margarine, cream cheese, salt, almond extract, vanilla and egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour until well blende | 8. BANANA PUDDING
Put eggs in a boiler and beat well. Add sugar; mix well. Add milk. Cook slow until it gets to a boil, then add vanilla extract, then cornstarch (mixed in a little milk just to make a paste). | 9. FRUIT DIP
Cream the cream cheese; add marshmallow cream. When well blended, add Cool Whip. Serve with chunks of cantaloupe, honeydew melon, pineapple, apple, banana, grapes, strawberries, etc. | 10. BAGEL BITES
Combine first 3 ingredients and spread 1/4 teaspoon margarine mixture over cut sides of each bagel half. Place bagel halves, cut side up, on a baking sheet; broil 6 inches from heat for 1 minut | 11. SPINACH DIP
Process in food processor the cottage cheese. Place in bowl. Press spinach between paper towels until barely moist. Add spinach and remaining ingredients to cheese. Stir; cover and refrigerat | 12. PEPPERCORN DIP
Crush peppercorns. Combine crushed peppercorns with cream cheese, milk, lemon juice and garlic powder. Beat with an electric mixer using medium speed until smooth. Makes 10 (2 tablespoon) ser | 13. TOSSED ITALIAN SALAD
Salad: Place spinach, lettuce, pepper strips, radish slices and onion rings in a large salad bowl and toss lightly. Dressing: In a screw-top jar combine vinegar, olive oil, garlic sal | 14. CHICKEN AND VEGETABLE NOODLE SOUP
In a 4 to 6-quart Dutch oven, combine water, chicken, bouillon, marjoram, pepper and garlic and bring to a boil. Reduce heat, cover and simmer 1 hour or until chicken is tender. Remove chicken | 15. 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 |
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