"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. CHRISTMAS WREATH COOKIES |
Mix butter, marshmallows, coloring and vanilla in frypan. Heat until a smooth consistency. Add corn flakes. Working quickly with buttered fingers, use a tablespoon to remove some mixture; sha
|2. GRASSHOPPER COOKIES |
Preheat oven to 375~. Combine first 4 ingredients and beat until stiff. Fold in remaining ingredients. Drop by teaspoonfuls on foil-covered cookie sheets. Turn oven off and leave cookies in
|3. IRISH SHAMROCK COOKIES |
Cream butter and pudding mix. Add baking mix, egg and sugar; mix well. Roll on lightly floured board to 3/8-inch thickness. Cut with shamrock-shaped cookie cutter. Bake on lightly greased coo
|4. SANTA'S WHISKERS |
Cream butter and sugar together. Stir in vanilla and rum extract. Stir in flour, nutmeg, cherries and nuts. Chill dough. Shape dough into rolls 1 inch in diameter. Roll in coconut. Wrap in
|5. 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
|6. 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
|7. EASY CORN RELISH |
Drain the liquid from the corn, reserving 1/2 cup. Combine the corn with diced onion, green pepper and pimento in a large bowl. Combine the reserved corn liquid, vinegar, vegetable oil, sugar,
|8. 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
|9. 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
|10. ASPARAGUS SALAD |
Snap off tough ends of asparagus and remove scales with a knife or vegetable peeler, if desired. Cut into 1 1/2-inch pieces. Place in 11 x 7 x 2-inch baking dish and add water. Cover with pl
|11. 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
|12. TOMATO AND ZUCCHINI SALAD |
In a medium mixing bowl combine tomato, zucchini, green onions, basil and light vinaigrette. Toss lightly to mix. Line 2 salad plates with lettuce. Divide tomato mixture between plates. Sprin
|13. CARROT SALAD |
In a medium mixing bowl, combine drained pineapple, reserved pineapple juice, carrot, celery or green pepper, lemon peel, lemon juice, sugar, salt and ginger. Toss to coat well. Cover and chil
|14. GREEK-STYLE SALAD |
Cut tomato wedges in half crosswise. Combine them with salad greens, onion rings, cucumber and olives in a large bowl. Dressing: In a screw-top jar, combine salad dressing, lemon jui
|15. 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
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