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This is a wonderful lemon-flavored pesto. This was my first taste of pesto and I've never gone back! Update as of 2/13/04 I'm glad that you all like this. I freeze this now and keep it on hand for my spaghetti sauce or others sauces. It freezes great!

Recipe #8650

Alton Brown's (the Good Eats guy!) Granola! Good over yogurt!

Recipe #84063

This is a quick and easy meal, that my whole family loves! If you like Pizza you will love this! This is great for an evening meal served with a salad or can even be used as an appetizer!

Recipe #44289

I used this mix tonight on a couple of Cornish hens...YUM!!

Recipe #61579

Great for potlucks! You can even make these in mini muffin tins to make them kid-sized! Use your favourite pizza toppings for the filling. For another savoury tart recipe try Cheeseburger Tarts recipe#60239. These freeze well.

Recipe #168301

This is a delicious way to start the day. This is a low GI recipe so great for those trying to eat healthy or for diabetics. I love to use braeburn apples but you can use any baking apple you like.

Recipe #252497

6 Reviews |  By Jezski

When you're not in the mood to cook, this is THE recipe. Not a sandwich-no bread; not a quiche; not a pie-no crust; just good, plain and fast to do. And only one dirty bowl. Just be SURE to grease the pie plate VERY well. This also lends itself to any number of additions. A great lunch. Or, on the side, a few slices of tomatoes or a small salad and Voila! Dinner! From my collection of really "Olde" recipes.

Recipe #384667

5 Reviews |  By Mikekey

Diabetic spicy pecans with a little kick! This is just enough cayenne to give that kick. If you like hot and spicy, add more. NOTE: Newer crockpots tend to run at a higher temperature, so you may need to adjust cooking time accordingly!

Recipe #242920

Definatly not your normal pancake, they are more like tortillas. Prep time includes resting time.

Recipe #309092

From "Jamie at Home" episode JH0111 "Pickles and Preserves"

Recipe #321644

From Cook's Illustrated Online.

Recipe #344443

Adapted from a recipe by Behr at

Recipe #332973

The rolling and twisting creates layers of dough with scallion sandwiched inside. It is absolutely necessary to create the proper texture. These are very thin, crispy on the edges, and slightly chewy in the center.

Recipe #327403

Adapted from a recipe by ad6faith on Be sure the artichokes and pimentos are drained really well to keep the dip from being watery. Perfect for parties or holiday dinners. Serve with baguette slices, ciabatta bread, crackers, or veggies (it's a little too thick for the average potato chip).

Recipe #323419

Makes a very tender, tasty steak. Great on New York strip steaks. Marinate 2-8 hours. Adapted from a recipe by Russ4433 on

Recipe #322106

Oatmeal with the taste of Cinnabon! And a lot lighter in calories (a classic Cinnabon weighs in at a whopping 730 calories!). Adapted from a recipe at Thought 4 Food

Recipe #395749

All the flavors of classic French onion soup, wrapped in a wonton skin. Adapted from a recipe by Kerry Saretsky at Serious Eats. If you can't find Gruyère, substitute Comté, Emmenthaler or even American-made Swiss. You can use any 3 largish onions. You can see a photo example of beggar's purses here:

Recipe #366497

Adapted from _Gale Gand's Brunch!_ as reprinted by Ed Levine at Serious Eats.

Recipe #369957

The classic Jewish fat for use in meat dishes. The clarified fat is called "schmaltz," and the onion and crispy skin bits are called "gribenes." Gribenes are an essential addition to chopped liver and mashed potatoes (for knish or blintz fillings, or just for eating) or scrambled eggs. The water is necessary to keep the onions from burning before the fat melts. Serving size approx 1 tbsp.

Recipe #328209

I don't remember which episode this came from.

Recipe #321343

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