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My Main Cookbook (Public Recipes)

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3 Reviews |  By Dee514

This is an eggless version of Irish Cream Liqueur which uses Rye whiskey. I would think you could substitute your favorite whiskey (Scotch, Bourbon or Irish) for the rye if you prefer. Recipe makes 38oz = 1123.79ml A serving size is 1.3oz (37ml) = 29.23 servings per recipe

Recipe #31085

1 Reviews |  By Dee514

This cocktail tastes very much like its namesake, Be careful though, because it can pack a punch!

Recipe #32431

1 Reviews |  By Dee514

For the Tequila lovers out there....here is a twist on the Bloody Mary. Its called a Bloody Maria or a Bloody Juanita.

Recipe #32458

3 Reviews |  By Dee514

Posted by request. Since I don't own a bread machine, I've never tried this one. I also do not know the "cook time" for it.

Recipe #31200

23 Reviews |  By Dee514

I frequently make this during the summer using my favorite fruits (strawberries or blueberries or peaches, mmmmmm!!), just about any fruit can be used....experiment!

Recipe #30440

1 Reviews |  By Dee514

This is one of several "spice mixes" that I've used for years. It makes a wonderful seasoning for poultry or lamb, and can be added to yoghurt or sour cream, etc. for a yummy dressing. Experiment!

Recipe #38261

2 Reviews |  By Dee514

I have made this frequently, especially around the holidays. I use Jameson's Irish whiskey as the liqueur of choice when I make it. Poured into decorative bottles, it can be given as a holiday gift too. Recipe makes 44.75oz = 1323.42ml A serving size is 1.3oz (37ml) = 35 servings per recipe

Recipe #30974

11 Reviews |  By Dee514

This is one of several "spice mixes" that I've used for years. It makes a wonderful seasoning for poultry, pasta sauce, or can be added to oil and vinegar for a vinaigrette dressing.

Recipe #38293

7 Reviews |  By Dee514

This is one of several "spice mixes" that I've used for years. Its an easy way of adding a "Mexican flavor" to casseroles, grilled meats, salads, etc. Experiment with it.

Recipe #38330

4 Reviews |  By Dee514

This is one of several "spice mixes" that I've used for years. I prefer it to commercial chili powder because it is salt-free. You can adjust the "heat" to your liking by adding more or less cayenne pepper to the mix. This recipe yields about 1/4 cup of chili powder - I was asked to change the yield from 1/4 cup to 14 1/4 teaspoons.

Recipe #38558

1 Reviews |  By Dee514

This is a easy, yummy pudding based ice cream (with or without the chopped nuts). The recipe is from the book that came with my ice cream machine. Please Note: This recipe is NOT eggless, as the pudding mix contains eggs. The Eggless category would not "unclick" when I tried to edit it out. Sorry for the error :(

Recipe #41375

1 Reviews |  By Dee514

This spinach dip is a bit different than most, because of the bleu cheese which I think gives it a wonderful flavor. Prep time does not include overnight chilling time.

Recipe #41148

3 Reviews |  By Dee514

Use as a dessert topping or cake frosting. Keep topping or cake refrigerated until serving.

Recipe #321110

1 Reviews |  By Dee514

This is one of several "spice mixes" that I've used for years. I call it "vegetable blend" because I like the flavor it gives to steamed veggies. Its also a nice change from my usual dressing for potato salad.

Recipe #38241

1 Reviews |  By Dee514

This iced coffee recipe (from Alison Ladman) was published in my local newspaper on July 7, 2011. I hope you enjoy it! The 1 to 2 minute "Cooking Time" is the approximate blending time.

Recipe #461287

This iced coffee recipe (from Alison Ladman) was published in my local newspaper on July 7, 2011. I hope you enjoy it! A wonderful beverage to sip on the deck, on a warm summer night. An adult beverage with a spiced sugar rim on the glass. The 1 minute "Cooking Time" is actually the shaking time.

Recipe #461288

This iced coffee recipe (from Alison Ladman) was published in my local newspaper on July 7, 2011. I hope you enjoy it! (Note: Please use only prechilled coffee in the recipe, using ice to chill hot coffee dilutes it and adversely effects the flavor.) The 1 to 2 minute "Cooking time" is the approximate blending time.

Recipe #461286

7 Reviews |  By Dee514

It was very hot and humid here today, so I made some Italian Lemon Ices to help cool off :) I have included both versions because most people have a definite preference for either the "water ices", or the creamier "Roman Style" ices. One of my fondest summer memories as a child, was when my grandmother would "slip" me a dime, so I could go down to the neighborhood Italian bakery and buy a cup of lemon ices....yum!

Recipe #31978

1 Reviews |  By Dee514

A new flavor of gelatin :) Prep time is for using prebottled pomegranate juice, and does not include chilling time.

Recipe #47757

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