"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. FISH STUFFED WITH SEAFOOD |
Run cool water over crabmeat and shrimp and place in colander until thawed. Drain well. Chop and set aside. Preheat oven to 350~. In an uncovered medium saucepan, cook the mushrooms, onions
|2. CHICKEN YUMMY |
Split, skin and bone chicken; arrange in shallow baking pan. Top each with a piece of cheese. Stir soup and water together and spoon on top of chicken. Sprinkle with stuffing and drizzle with
|3. DRUMSTICKS PARMESAN |
Combine herb stuffing, Parmesan cheese, parsley and garlic. Dip drumsticks in melted butter and roll in crumb mixture. Place pieces, skin side up and not touching, in greased jellyroll pan. Spr
|4. CHICKEN AND ORANGE SALAD |
Cook rice in boiling salted water until tender. Drain and while still hot, mix with onion and seasonings; cool. Add chicken, celery, olives and mayonnaise. Toss lightly. Peel oranges and spl
|5. STUFFING AND TURKEY BAKE |
Combine butter and boiling water. Stir until butter melts, then pour over stuffing crumbs and toss lightly. Stir in 1/2 can French fried onions. Spoon mixture into 9-inch shallow buttered bak
|6. JIFFY TURKEY PAELLA |
In a large saucepan, combine tomatoes, tomato juice, oil, onion, green pepper and seasonings. Stir in rice. Bring to boiling. Add artichoke hearts, turkey and olives. Turn into a 3-quart cas
|7. CHICKEN FRICASSEE CUBAN STYLE |
Place chicken parts in a large deep skillet. Add m.s.g., garlic, onion, green pepper, tomato sauce, bay leaves, cumin, oregano, raisins, olives and vinegar. Cover and bring to a boil. Turn hea
|8. LOBSTER AND SHRIMP SALAD |
Combine shrimp, lobster, celery, mayonnaise and lemon juice. Season to taste. For each serving, line plate with lettuce. Put 1/2 cup Chinese noodles in center of lettuce and a serving of salad
|9. ZESTY HALIBUT SALAD |
Cook halibut steaks with onion and celery in small amount of water. Cool. Flake and remove all bones. Mix fish with the rest of the ingredients, seasoning to taste with salt and pepper. Serve
|10. MACARONI SEAFOOD SALAD |
Cook macaroni; drain and chill. Combine remaining ingredients. If fresh shrimp are used, boil 15 minutes, then blanch in cold water and remove shells and center black line. *Can substitut
|11. CLAM CAKES |
Lightly brown onions and celery in butter. Add clams to egg, stuffing and water or clam juice. Add onion and celery mixture and pepper. Mix well. Drop by tablespoons on a greased cookie shee
|12. SPANISH RICE SOUP |
Brown rice lightly in lard. Add onions, garlic and tomatoes. Cook 2 to 3 minutes. Add 3 cups of broth. Cover and simmer on top of range 25 to 30 minutes or bake in covered casserole in 350~ o
|13. MUSHROOM DRESSING |
Sauté celery, onion and mushrooms in margarine until onion is golden. Add stuffing mix to boiling water. Toss all together and mix well. Optional: I add 1 egg, which equals 1/4 meat exc
|14. MEXICAN SHRIMP APPETIZER |
Marinate shrimp for 2 hours in oil, vinegar, lemon juice, Tabasco and onions. Add tomatoes, olives, parsley, salt and oregano. Marinate, stirring gently 3 or 4 times, for 2 to 3 hours (or long
|15. SALAD DRESSING |
Cut up into a 1-pint jar the olives, pimientos, green pepper and onions. Then add lemon juice, vinegar, salt and salad oil. Let stand overnight and serve over a green or fresh vegetable salad.
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