"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. 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
|2. 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
|3. MUSHROOM TOFU QUICHE |
Combine tofu, egg whites, whole egg, milk, oregano, garlic powder, 1/2 cup cheese, 1/4 teaspoon pepper and 1/8 teaspoon salt in blender. Cover and blend or process until smooth. Stir in corn a
|4. BAKED BEANS |
Combine ingredients. Bake at 325~ for 45 to 60 minutes. Serves 4 to 6. Per Serving: 129 Calories, 3 g. Fat (20%), 9 mg. Cholesterol and 511 mg. Sodium.
|5. 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
|6. CORN TIMBALES |
In a medium mixing bowl, stir together eggs, milk, salt and pepper. Stir in corn and green onions (may set aside some corn and green onions for garnish). Spray 2 (12-ounce) casseroles with non
|7. BAKED SQUASH AND APPLES |
Preheat oven to 350~. Brush apple slices with lemon juice to prevent browning. Layer squash and apples in a 1-quart casserole. Sprinkle with raisins and cinnamon. Bake, covered, in a 350~ ove
|8. CARROT AND ONION PUFF |
Bring to boiling the onion, carrots, garlic and water in a saucepan. Reduce heat, cover and simmer about 10 minutes or until vegetables are tender (stir occasionally). Do not drain. Stir in m
|9. SKILLET SWEET POTATOES |
Bring 1 inch of water to a boil in skillet. Add sweet potatoes; reduce heat, cover and simmer for 20 minutes or until tender. Drain. In a small bowl, combine orange peel, orange juice, molass
|10. CHEDDAR CHEESE SCALLOPED POTATOES |
Stir together milk, flour, salt, pepper and garlic powder. Cook and stir over medium heat until thickened and bubbly. Stir in onion. Spray 1 1/2-quart casserole with nonstick spr
|11. CAULIFLOWER WITH CHEESE AND CHILI SAUCE |
Cook cauliflower in a small amount of boiling salted water in a large saucepan for 15 to 20 minutes or until tender; drain. Cook onion and green or red pepper in 1/4 cup water for
|12. ORIENTAL VEGETABLES |
Stir together molasses or brown sugar, soy sauce and vinegar; set aside. Spray a wok or large skillet with nonstick spray coating. Stir-fry ginger root over medium-high heat for 30 seconds
|13. ORANGE BRUSSELS SPROUTS |
*If using fresh Brussels sprouts, trim stems and remove wilted or discolored leaves. Wash Brussels sprouts and cut large ones in half lengthwise. Cook fresh or frozen Brussels sprouts
|14. STUFFED MUSHROOMS |
Spray a 15 x 10 x 1-inch baking pan with nonstick coating. Chop enough mushroom stems to make 2 cups. Cook chopped mushroom stems, onion and garlic in margarine until onion is ten
|15. BROCCOLI AND ONIONS IN CHEESE SAUCE |
Cook broccoli and onions together in a medium saucepan (use package directions for broccoli). Drain, reserving 1/4 cup of the liquid, and set vegetables aside. In saucepan stir together m
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