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    58 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    So glad I adopted this recipe. I finally tried it and my family all said yum!

    Recipe #142

    I saw this on the food network with Giada De Laurentis. It looked so good I ran up to the store for the ingredients. I did add some shrimp and mushrooms to make it a full meal.

    Recipe #110959

    I am not very tuned into ricotta cheese, so was happy to find this recipe at Italian Food Forever. My family keeps begging me to make it every week.

    Recipe #88175

    This is my first attempt at working with Filo and I ruined a couple of sheets before getting the hang of it. I wanted to do a dessert and this seemed like a natural. I actually made 4 different flavors but the one everyone liked the best is the one I will post. 1. vanilla 2. vanilla and brown sugar 3. coconut 4. coconut and brown sugar. The apricot flavored white wine I used was Fetzer's Gewurztraminer. uh huh, uh huh...... For white sugar, I use bakers sugar - it's a little finer and dissolves faster. Time does not include soaking raisins.

    Recipe #116423

    Posting this in response to a request and also because it sounded delicious. I found it researching the net and the site just said it was imported from MasterCook. I haven't tried it yet, but when I get over my current sugar high from Easter, I will try it. Preparation time includes stirring while cooking.

    Recipe #115067

    I love blue cheese and I love biscuits... so a natural conclusion would be??? yep. They are yummy. Have had this recipe forever and don't have a clue where it came from.

    Recipe #88368

    I found this at cdkitchen.com and it looked so easy I had to try it.. I will never buy candied ginger again.. this was outstanding. And I can't wait to try the syrup in some tea.

    Recipe #123111

    A nice change from the norm. Found this somewhere on the net and printed it out. But I don't have the source.

    Recipe #95462

    If you like Chocolate, this is the cake for you. This cake is sooooooo rich.. I have to resist making it every week because I'll eat it all. I don't remember where it came from because I've had it for years

    Recipe #75568

    I have been trying to find a recipe that would be close to the muffins at Mimi's restaurant. This one is the closest I have found and they ARE yummy. Found at Cooks.com. If you don't have buttermilk, just put two teaspoons apple cider vinegar in two cups regular milk and let stand for 15 minutes.

    Recipe #174723

    This is a great recipe for variety (English, French, German, Finnish, Italian, Swedish, Norwegian, Turkish, Mexican, Greek). I have split them two to a recipe but if you want them all, there are 5 separate recipes. They are made from one basic cookie dough. I think some of them may be posted individually but at Christmas I make the entire variety. Each batch of basic dough makes a batch of two of the cookies with the ingredients I have listed.

    Recipe #98729

    This is a great recipe for variety (English, French, Greek, German, Finnish, Italian, Swedish, Norwegian, Turkish, Mexican. I have split them two to a recipe but if you want them all, there are 5 of them or 10 recipes. They are made from one basic cooke dough. I think some of them may be posted individually but at Christmas I make the entire variety. Each batch of basic dough makes a batch of two of the cookies with the ingredients I have listed. Time does not include chilling time.

    Recipe #98730

    This is a great recipe for variety (English, French, Greek, German, Finnish, Italian, Swedish, Norwegian, Turkish, Mexican. I have split them, two to a recipe but if you want them all, there are 5 separate recipes. They are made from one basic cookie dough. I think some of them may be posted individually, but at Christmas I make the entire variety. Each batch of basic dough makes a batch of two of the cookies with the ingredients I have listed. Time does not include chilling time.

    Recipe #98731

    This is a great recipe for variety (English, French, Greek, German, Flemish, Italian, Swedish, Norwegian, Turkish, Mexican). I have split them up two to a recipe but if you want them all, there are 5 separate recipes. They are made from one basic cookie dough. I think some of them may be posted individually, but at Christmas I make the entire variety. Each batch of basic dough makes a batch of two of the cookies with the ingredients I have listed.

    Recipe #98643

    This is a great recipe for variety (English, French, Greek, German, Finnish, Italian, Swedish, Norwegian, Turkish, Mexican. I have split them up two to a recipe, but if you want them all, there are 5 separate recipes. They are made from one basic cookie dough. I think some of them may be posted individually, but at Christmas I make the entire variety. Each batch of basic dough makes a batch of two of the cookies with the ingredients I have listed.

    Recipe #98644

    I put this recipe together from a lot of different sources after trying in vain to find one I really liked. It has a rather delicate flavor, but you can add a little stronger vinegar if you like. I did research to determine if there was a similar one but couldn't find one. My apologies if it is the same as another.

    Recipe #90271

    I found this recipe in Homecooking.com when someone was asking for Crab stuffed cornish hens. This looked so good, I thought I would post it.

    Recipe #95321

    Best tasting with all fresh ingredients... it's to die for.. Two shrimp is a meal

    Recipe #75569

    This was so easy to make and tastes delicious. I was also able to use some with some red food coloring to decorate the cake. I have had it written on a piece of paper for a long time.. don't know where I got it, but I needed to make a cake today and remembered this. This makes enough to frost and fill a two layer 9 inch cake, or frost a sheet cake.

    Recipe #111131

    RSC #7 June 2005. This is my first experience with couscous and I hope Evelyn is proud of my results. It's easiest to use a tart pan with a removable bottom or a spring form pan and press dough up the sides about 1 1/2 inches. I had about 1/2 cup left over which I put into muffin tins and filled. Dough can be covered and refrigerated overnight. I can't put this in the recipe, but you can serve this with ice cream, or chocolate sauce, or whipped cream, or fruity yogurt, or.. or... or.....

    Recipe #132018

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