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Recipe #233965
Simple, quick and delicious. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
"Simple, quick and delicious. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."View Full Recipe
Ingredients: fresh mushrooms, fresh parsley...
Prep Time:10 mins
Total Time: 30 mins
Recipe #290158
A succulent, savory fish for all you anglers. From the Southern chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947....
"A succulent, savory fish for all you anglers. From the Southern chapter of the United States Regional Cookbook, Culinary Institute of Chicago, 1947. Allow 1/3 pound of fish per serving."View Full Recipe
Ingredients: pepper, cream, eggs...
Prep Time:15 mins
Total Time: 1 hrs 15 mins
Recipe #159109
This is Melt-In-Your-Mouth Fabulous!! Boneless Chilean sea bass sautéed in Cognac
with shiitake mushrooms and currants.From Cafe Lucci :O) I...
Recipe #159109
"This is Melt-In-Your-Mouth Fabulous!! Boneless Chilean sea bass sautéed in CognacView Full Recipe
with shiitake mushrooms and currants.From Cafe Lucci :O) I will put in an estimate for the time."
Ingredients: cognac, dried currants...
Prep Time:15 mins
Total Time: 40 mins
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