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By PotatoLovingSisters on March 24, 2011
By NELady on June 9, 2009
By Az G on June 12, 2009
By Zetty66 on July 2, 2013
"This recipe came from a Southern gal who obviously knows her food. She wrote on the recipe "the basis for a good fried turkey is the rub." I must say I agree with her on this one, this is the only way we cook our turkey now. The rub and injection are a great combination--I guarantee a moist, flavorful bird. Cooking times are estimated..."
Prep Time: 25 mins
Total Time: 1 hrs 10 mins
By mersaydees on July 25, 2013
"This recipe is based on one from Jude W. Theriot’s book, La Meilleure De la Lousiane (The Best of Louisiana). My DH and I purchased this brilliant cookbook at the Pirates of the Caribbean gift shop at Disneyland. This recipe is credited to The Mississippi River Company, Shreveport, Louisiana. I bet they have the best company holiday parties!"
Ingredients: grenadine, orange juice...
Prep Time: 5 mins
Total Time: 5 mins
By Okitsme on September 15, 2009
"This is an adaptation of a Justin Wilson recipe which I have been making for more than 20 years. The hot sauce can be adjusted to suit your taste. I use the pre-washed, chopped collards sold in bags. This is the only way my family will eat collards since I started making them with this recipe. Hope ya'll like it too! :)"
Ingredients: collard greens, onions...
Prep Time: 15 mins
Total Time: 1 hrs 15 mins
By Spyder-man on January 11, 2010
By carmenskitchen on June 15, 2009
By Sue Lau on February 28, 2013
By gailanng on September 13, 2013
"Two directions included: grilled and cast iron. Serve these onions with steaks or pork chops as an alternative to fried onions. For a low-cholesterol version, substitute 2 tablespoons of olive oil for the butter."
Prep Time: 10 mins
Total Time: 30 mins