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Great Britain ZWT 8

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Nothing says comfort to me like a grilled cheese sandwich. This is a delicious variation from the classic. Recipe from Family Circle.

Recipe #387734

A delicious savory roast. I like to serve it with mashed potatoes.

Recipe #364737

This dressing is from Cook's Country. The pepper is slowly simmered in oil to mellow its harshness, and when added to the dressing, each spoonful tastes deeply of pepper. If you don't have buttermilk, substitute 2 T milk and increase the vinegar to 2 1/2 t. Hearty, crispy iceberg and romaine work well with this creamy dressing.

Recipe #326569

This could be a light lunch or breakfast.

Recipe #303592

This looks like a delicious breakfast dish that Paula prepared on her show recently.

Recipe #296737

This is a simple, savory green vegetable dish. This recipe can be prepared up to three days in advance (wait to add the parsley until ready to serve). Keep the cooked beans tightly covered in the refrigerator, then reheat on the stovetop or in a 350 degree oven for about 20-30 minutes.

Recipe #263711

This is great on hot dogs. This can be made ahead and reheated if necessary.

Recipe #236261

I like to make this on Christmas morning or any morning! Prep time does not include chilling overnight.

Recipe #221921

I like to garnish this soup with popcorn, croutons, green onions or bacon bits.

Recipe #207947

This main dish meal can be cooked in the oven if you don't have a slow cooker. Just follow the alternate directions below if you choose to not use the slow cooker. You can serve this with rye bread to sop up the juices.

Recipe #206228

This is a delicious cracker spread. Recipe is from Taste of Home.

Recipe #351607

This is a hearty breakfast casserole that can be made ahead. It looks delicious and could be served for breakfast, brunch or dinner. The recipe is from Paula Deen's magazine. The preparation time does not include the time for refrigerating overnight.

Recipe #335346

Recipe is from Food Network.

Recipe #305028

This hearty, tangy dip from Diane Phillips' cookbook, "You've Got it Made," goes well with bread, tortilla chips, pretzels or sturdy crackers. This recipe can be made and refrigerated up to three days ahead.

Recipe #281441

Recipe is from Rachael Ray's magazine. It was adapted from The Universal Cook, circa 1780; courtesy of The Colonial Williamsburg Foundation.

Recipe #221633

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