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My 1-2-3 Hit Wonders

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From: "The Africa Kitchen by Josie Stow and Jan Baldwin".

Recipe #305987

From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "The drink to go with the convertible when the top's down and the sun's shining."

Recipe #255840

This is from "Herbs and Spices the Cook's Reference" by Jill Norman. I've never seen one like this! It sounds more like a flavored oil sauce. Serve with poached or baked fish, grilled meats, artichokes, cauliflower or broccoli.

Recipe #254252

From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "The name means "happiness" in Italian. This drink is refreshing."

Recipe #255332

From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4. I think some orange zest and vanilla would be good in this also.

Recipe #306329

This sounds different!

Recipe #206812

From: "The Bean Cookbook" by Norma S. Upson.

Recipe #265349

From “North African Cooking” by Hilaire Walden. This will probaby work with canned chickpeas and since it doesn't include cooking time for uncooked chickpeas, I'm not either.

Recipe #305985

Found this in Sunset magazine. It says it's good over rice or with slices of hearty bread. Add a tossed salad and it's a meal.

Recipe #225253

This is way better than any banana cream pie I’ve ever had. I liked it with whipped cream, my Hubby and Mother liked the cherry topping. I tried this with 2x the bananas and it wasn’t as good…it was mushy.

Recipe #441842

From: "Whole Grains Every Day, Every Way" by Lorna Sass. "Stir-fries are ideal for quick meals, especially when you have leftover cooked barley--or any other sturdy grain." "To make prep quicker still, purchase the chicken already sliced for stir-fry."

Recipe #256274

Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "Barley is a thirsty, thirsty grain. It can drink up to around four times its volume in water--or the soup liquid--so I strongly suggest a two-hour soak before cooking so that you end up with soup rather than a barley dish. Of course you can always thin a thickened soup with water, but flavor is lost when you do that. If you don't have time for a soak, at least cover your barley with hot water while you prep everything to give it a a head start."

Recipe #254675

From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "A tangy flavor will start the day with a zing and this sure fits the moment."

Recipe #255841

From: "Skinny One-Pot Meals" by Ruth Glick. "Thick and hearty, this soup will warm you up on a cold winter day."

Recipe #256044

From: "Classic Vegetarian Cooking from the Middle East & North Africa" by Habeeb Salloum. Syria and Lebanon.

Recipe #257777

From the Splenda website.

Recipe #255144

Wow, do these sound good! I bet they would still be good with an unfried corn tortilla like a soft taco. Or fry the tortilla like a taco instead of a taquito. If you can't find blue use white or yellow corn tortillas.

Recipe #206824

From: “The Africa News Cookbook, African Cooking for Western Kitchens”. Malay orgin. Serve with rice and chutney.

Recipe #309618

Mandy from Oz requested her recipe#243686 be made lighter so I took on the challenge. I not only cut the fat and sugar but added more flavor. Yum! I started with 1 serving of her recipe and worked off of that and made it 2 servings. I think this would be good with bananas tossed in orange juice mixed in it too! There are more ways to make it even lighter which I have offered below. You could also omit the sauce. ***Nutrition facts for Splenda brown sugar blend: 1/2 tsp= 10 calories and 2g sugars. So if you use all of it in this recipe that should bring the calories up to 386 per serving and the sugar to 20.5g per serving.

Recipe #257051

From Martha Green's Cooking Things on our local public radio.

Recipe #207264

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