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I recommend


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We came up with the recipe after having a 3lb bag of grated Parmesan cheese in our house. We got creative and made lots of meals involving the Parmesan cheese. This is one of those. I'm a huge fan of balsamic vinegar and the tenderness and taste that is achieved with this recipe is outstanding.

Recipe #484972

The sauce is what really make this dish. And it's quick.

Recipe #222303

32 Reviews |  By Pneuma

Beef with Broccoli is a famous stir fry Chinese dish. Almost all restaurants serve this. I got this recipe from my Mom. Everyone in our family just loves her cooking and it tastes just like the one we buy from the Chinese restaurants. This is actually very quick to make after the marinating time.

Recipe #292607

From Giada De Laurentiis. Barley or orzo may be used in place of the Israeli couscous, which is a larger grain. If using orzo rinse quickly after cooking to remove residual starch.

Recipe #428639

If you searching for ways to use up leftover ham, here's a recipe you might want to try.

Recipe #165353

This a baked version of sopapillas.

Recipe #370424

A favorite of mine. Adapted from Cooking Light, May 2006

Recipe #286566

This easy, flavorful recipe comes from the December/January 2010 "Taste of Home" magazine. According to the recipe description, even those who do not like blue cheese will like this mild sauce. DH hates blue cheese, but was willing to give this recipe a try. He liked it. We used a little more butter than the recipe indicated as we found we needed some more to give the roux a good consistency. We also sprinkled our pork chops with salt and pepper, rather than just pepper.

Recipe #448699

2 Reviews |  By keort

This is a blend of aspects I liked from multiple recipes I tried. It's absolutely delish and melts in your mouth.

Recipe #492242

9 Reviews |  By loof

This fluffy oven pancake full of fresh and healthy veggies makes a great lunch or light supper! From "Taste of Home's Prize Winning Recipes Clip-N-Keep Recipe Card Collection" (submitted by Mirien Church).

Recipe #464227


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