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18 Reviews |  By I'mPat

This is from That's Life. Preparation and cooking time an estimate. The recipe says 8 mushrooms sliced (I think about 1/2 to 3/4 of a cup of sliced mushrooms would do - again a guestimate)?

Recipe #207084

9 Reviews |  By I'mPat

This is a Margaret Fulton recipe and has been a family favourite for nearly 30 years. The original called for walnuts (I have never used) so have made that a footnote in the directions. Serve with whipped cream and/or ice cream. A comfort dessert.

Recipe #208426

8 Reviews |  By I'mPat

Another from the mother in law. I don't leave tails intact, personal preference. Preparation time includes peeling prawns. Spring onions also known as scallions or green onions. UPDATE - thank you to Karen Elizabeth would never have thought to use this as way to cook the prawns to ADD to other dishes such as she did with a vegetable stir fry - great idea, thank you. A PLEASE NOTE - I now have a 900W microwave and I find 3 1/2 to 4 minutes does it, When this recipe was first presented wattages in ovens where very low so the higher wattages today will determine the cooking times.

Recipe #178213

92 Reviews |  By Debbwl

Great gift idea that I saw this on T.V. and put here for safe keeping.

Recipe #367414

46 Reviews |  By Debbwl

This lends itself well to most fresh fruits. Below is the original recipe I copied, from somewhere way back when I was a mere 17, which is a serving for one. Unlike some recipes you can increase this to feed any number of people without it losing anything.

Recipe #376786

9 Reviews |  By Debbwl

Another Heart Healthy recipe. This recipe features Portobellos, but feel free to substitute another variety of wild or cultivated mushroom. Can be made into a vegetarian dish by using vegetable broth in place of chicken broth.

Recipe #391990

19 Reviews |  By Debbwl

Great way to use leftover rice and bits of leftover meats.

Recipe #392342

4 Reviews |  By Debbwl

A quick easy snack using fresh apricots.

Recipe #395280

3 Reviews |  By Debbwl

A quick and easy side for when artichokes are not in season. The crumb topping of nuts, cheese and Italian seasonings gives these artichokes a whole new twist.

Recipe #431042

11 Reviews |  By Debbwl

One of my neighbors was telling me this is her favorite way to make corn. She bakes the corn in the husk and then peels it back and uses the husk as a handle. *posted corn as two ingredients because that is the only way Food would take it.

Recipe #434212

12 Reviews |  By Debbwl

This comes from The complete Italian Vegetarian cookbook and is so easy. The slow cooking of the carrots makes them incredibly sweet. The book suggest greated Parmigian-Reggiano cheese as an optional addtion add to the top after cooking. We have not tried using the cheese as these are so good as is.

Recipe #446644

6 Reviews |  By Debbwl

This savory cheddar zucchini cornbread makes a nice side for soups and chilies.

Recipe #460403

1 Reviews |  By Debbwl

This Latin flavored soup is so flexible that it can easily be made vegan and the garnishes and spice can be increased or decreased depending on your taste. This is a nice thick soup if you like your soup thinner increase the liquid using equal amounts of stock and milk. To save time the sweet potato can be baked the night before when you are making dinner. I spotted the original recipe on pinterest and have slightly tweaked again attesting to the flexibility of the recipe.

Recipe #509246

1 Reviews |  By Annacia

Straight out of the Klondike, this recipe has been around for a long time. This process takes all day, but the smells that will fill your house while the bread is rising and baking will make it all worthwhile. You’ll probably find that at suppertime you’ll sit yourself down with a loaf of hot, fresh bread and a pound of butter and wonder how you ever got by without sourdough bread! The Dawson City Historical Complex commemorates the history of the Klondike, including the Gold Rush and the years that followed. Sourdough was an integral part of the harsh life of a miner during the Gold Rush. Sourdough starter was always available, either by borrowing some from a fellow miner or by starting one's own. Food was scarce in the Yukon and winters were long and lonely, so having some sourdough starter and a large bag of flour could greatly increase a miner’s quality of life. Up in the Klondike today there are people who still share sourdough starter which originally came over the Chilkoot Trail. It’s a great living tradition to keep alive, so share and share alike – pioneer style! Time does not include making the starter but does include rising time for the dough.

Recipe #506175

7 Reviews |  By Annacia

This is white bread with a delicious taste twist. Use only real sour cream for this recipe! But if you don't have barley flour on hand you may substitute bread flour. Time is however long your machine takes. I use Splenda in place of the sugar and it turns out fine.

Recipe #187552

3 Reviews |  By Annacia

You just can't get any easier that this!Prep time is mostly rise time.

Recipe #277437

3 Reviews |  By Annacia

These quick, flavorful biscuits with a touch of cornmeal are perfect for every day or a holiday meal.

Recipe #336950

5 Reviews |  By Annacia

I have a summer job in the local museum and I have access to the exhibits. On display are some old cookbooks and I often have time to browse them. My favorite is dated 1928. This recipe comes from that book.

Recipe #460477

7 Reviews |  By Annacia

It's so nice to feel that your indulging when your really behaving yourself quite nicely! These are low fat and, if you swap the small amount of sugar for Splenda, they are sugar free. I do recommend using butter instead of a substitute. It doesn't ask for much and the result is worth it.

Recipe #170320

7 Reviews |  By Annacia

I don't recommend these for anyone who's looking to eat healthy but those looking for Nirvana have just found it! Wonderful at any time but they are, of course, best when fresh from the oven and still warm.

Recipe #188627

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