"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. 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
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