|
|
|
"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 |
|
 *This new website COOKBOOKS.com has search features such as recipe ranking, shopping lists, save to cell phone, and more! |
Total Search Results: 300
1. 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 | 2. CREAMY GREEN CHILE SOUP
In a 3-quart casserole, combine onion, celery, garlic and margarine and cover with heavy-duty plastic wrap. Microwave on High for 3 to 4 minutes or until vegetables are crisp-tender. Add flour | 3. CHICKEN NOODLE AND VEGETABLE SOUP
In a large saucepan, bring broth to boiling. Cut chicken into 1/2-inch cubes and add to broth. Add carrot, celery, chicken, rosemary, basil and poultry seasoning and bring to boiling. When br | 4. SWISS CHEESE AND VEGGIE SOUP
In a medium saucepan combine frozen vegetables, onion, water and bouillon; bring to boiling and reduce heat. Cover and simmer about 10 minutes or until vegetables are tender. Transfer all o | 5. SAVORY CHICKEN AND DUMPLINGS
Combine ingredients in large saucepan. Cover and cook for 5 minutes. | 6. PAELLA
Rinse chicken and pat dry; remove and discard skin. Spray a Dutch oven with spray coating; add onion and garlic. Cook over medium heat until onion is tender, but not brown. Add chicken pieces | 7. 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 | 8. CAESAR-STYLE CHICKEN SALAD
torn romaine lettuce cooked chicken or turkey cut into thin bite-size strips sliced fresh mushrooms small cherry tomatoes, halved reduced-calorie mayonnaise or salad dressing grated Parmesan cheese lemon juice garlic, minced anchovy paste (optional) | 9. 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 | 10. INDIAN CURRIED CHICKEN AND BROCCOLI
Preheat oven to 400~. Put chicken or turkey in a shallow baking dish, cover with foil and bake at 400~ for 20 to 25 minutes until meat is tender and no longer pink. Combine yogurt and flour; s | 11. FISH TOPPED WITH WINE AND VEGETABLES
Combine bulgur and bouillon granules in a 10 x 6 x 2-inch baking dish and pour boiling water over the top. Place fish on top, tucking under any thin edges. Sprinkle with garlic salt | 12. SHRIMP FETTUCINE
Cook pasta in 4 cups hot water for 8 minutes, then add shrimp and frozen vegetables. Return to boiling; reduce heat. Simmer until shrimp turn pink and pasta is tender (about 1 to 3 minutes); d | 13. CARAWAY CHICKEN
Divide spinach into four au gratin baking dishes (microwave-proof if using microwave). In a large skillet sprayed with nonstick coating, put chicken and cook over medium heat for 8 to 10 minute | 14. STUFFED PEPPERS
Place peppers, cut side down, in a 12 x 7 1/2 x 2-inch microwave-safe baking dish. Cover with plastic wrap and cook on 100% power (High) for 6 to 8 minutes or until nearly tender, rearranging p | 15. VEGETABLE RICE BAKE
Bring bouillon granules and 1 1/2 cups water to a boil in a saucepan; add rice. Reduce heat and simmer, covered, until rice is tender. In a medium saucepan, combine 1/2 cup water and green pep |
1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | |
|
|
Click "LIKE" for more Cooking Tips & Recipes »
 |
|
|
| |
* For Results Click "Convert" |
|
|
|
|