Search

"My mother-in-law came up with this recipe and I had to learn to make it because my husband LOVES it. She always makes it for potluck dinners because kids love it. We always add a little sugar to the sauce, but that's optional."

Ingredients: macaroni and cheese mix, mushroom and green pepper flavor spaghetti sauce...

"A delicious & heady combination of good red wine, prime beef, smoked bacon, dried orange, shallots, garlic & cepes - dried forest mushrooms! A traditional French recipe with a twist - cook it in the crock pot for ease and convenience. Wonderful in the depths of winter, but equally lovely with crisp salads,crusty bread & baked potatoes during..."

Ingredients: cognac, cornflour...

"Hello again, 'Zaar doggies - it's me, Fido. Do you remember that I told you how I was using my "Fido's Favourite Food" (recipe ID # 24812) as bait to try and get a date with a cute little poodle that lives down the street? Well, it worked! She (Fifi is her name) is a very good cook herself, as it turns out. The other day she brought..."

Ingredients: chunky peanut butter, cilantro...

"Tender chicken livers, pineapple chunks wrapped in a slice smoky bacon, basted with sweet Dijon mustard sauce and broiled."

Ingredients: dijon-style mustard, pineapple chunks...

"I have 5 mincemeat recipes that I've used for making pies over the years, (4 of them are meatless). However my dad always preferred the "traditional" mincemeat pies and so do I. (I would be happy to post the "meatless" recipes on request). This is the Traditional (with meat) Mincemeat recipe that I made for many years. The only..."

Ingredients: currants, ground allspice...

"I may be a vegetarian but this recipe caught my eye and I thought that some of the omnivores around Zaar might like to try this.
The times are my guesses."

Ingredients: pepper, calf liver...

"Adapted from Best of Scandinavian Cooking. Posted for ZWT6."

Ingredients: cooking apples, dried prunes...

"Rich and delicious. This recipe come from Albert Stockli and his cookbook called Splendid Fare published in 1970. He was the first chef of The Four Seasons in New York City."

Ingredients: chives, calf liver...

"Daube is a classic French stew traditionally made with beef, red wine, vegetables, and seasonings. Daube Glace is a dish made with the stew chilled between layers of jellied consommé. Traditionally it's pretty labor intensive, but this is a tasty imitation. Served on crusty French bread with mayonnaise, it makes an upscale and delicious..."

Ingredients: crackers, beef consomme...

Ingredients: cooking oil, cornstarch...