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    133 Recipes

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    1 Reviews |  By Charmed

    This is an extremely easy, extremely yummy eggless cake that bakes with its own topping, so icing isn't necessary. It's moist, dense and rich tasting. And one of my "exceptions" to using mixes in cakes. This is great stuff, and it travels well. Time does not include preparing and cooling time for the pudding. For the Triple Chocolate variation, just substitute chocolate, chocolate fudge, or devil's food pudding mix for the vanilla pudding mix and chocolate or devil's food cake mix for the yellow cake mix. You can still use the butterscotch chips, or substitute chocolate chips or peanut butter chips, and use any nuts you like. The recipe originally came from the Betty Crocker Recipe Card Library.

    Recipe #89787

    This is a very light, tasty salad, and not sweet like many cucumber salads. It's very refreshing with a tangy bite from the green onions. I used dried herbs, of course using less, and it was still very tasty. I got the recipe many years ago from a recipe board online, but do not remember the source. However, it was attributed to a man who made this for his guests at an inn he ran in Germany. I included slicing the vegetables in the approximate time.

    Recipe #89788

    9 Reviews |  By Charmed

    Posted in response to a request, chicken pieces in a Hungarian-style paprika and sour cream sauce. The source is unknown. NOTE: Although the recipe did not indicate, I would remove the skin from the chicken before cooking.

    Recipe #89785

    2 Reviews |  By Charmed

    I created this soup for a very dear vegetarian friend (although it can be easily made non-vegetarian if you prefer), and it quickly became one of his most requested dishes. It is very filling, and great comfort food. Try to make this soup the day before and let it sit in the refrigerator overnight at least. The flavors blend, the curry mellows, and the resulting soup is just fantastic. If you prefer a non-vegetarian version, just substitute the soy sausage patties with regular sausage patties, or even just 1/4 to 1/2 pound of ground beef.

    Recipe #89786

    This is a delicious, different middle-eastern egg dish with just a touch of spicy warmth that can be served for just about any meal, from breakfast & brunch through to a meatless dinner. You can always make it hotter by adding more chiles if you prefer. I found it in Bon Appetit magazine quite a number of years ago. The original recipe noted 4 servings, but it includes 6 eggs, so I'm not sure how that would work. The vegetable portion is just right for 4. So you can put in the number of eggs you prefer. This is also known as Chackchouka (pronounced shashouka). This version, which uses potatoes, seems to be a Tunisian version.

    Recipe #89782

    1 Reviews |  By Charmed

    This recipe looks fantastic, smells wonderful, and the flavors, in my opinion, are just perfect. I made it for a special dinner and I was so pleased with how it came out (and how good it made me look)! I used Salmon, but any firm or flaky fish will work fine, and I used 6-oz. filets (with the skin) instead of the steaks. For my guest, the fish was perfect, still a bit moist inside (which is, I understand, the right way to serve it). I tend to like my fish drier and flakier inside, so I put mine back in the oven for a couple of minutes. I also used salted butter, so I cut down a bit on the added salt. I saved time by making the vegetable and cilantro mixture and preparing the chiles the night before, so all I had to do for dinner was assemble and wrap it in the parchment. Cleaning up was a breeze. This is a major keeper. I most definitely plan to make this again. If you do try it, I hope you enjoy it as much as we did. The recipe was eaily scaleable to 2 servings, and would be the same to scale to more if needed. I found the recipe on the Web, and it is from a book called Jim McNair's Favorites.

    Recipe #89779

    4 Reviews |  By Charmed

    I had been wanting to try this recipe for a long time, and I'm glad I finally did. It was wonderful, and would make a great appetizer, first course, or even (as I had it) a very light dinner or lunch. I used parmesan cheese and dried parsley instead of fresh (I added the dried while cooking the mushrooms so the mushroom liquid would help reconstitute the parsley), and I combined two cooking methods (since there is a choice). Instead of frying or simply broiling, I brushed the pan and the tops with just a touch of olive oil and then put it under the broiler. The various cooking methods are explained at the bottom of the recipe. If you like mushrooms, I think you'll love this. The time is approximately what it took me to prepare them to the point of cooking. Since the different cooking methods have different times, I did not include that. I don't remember where I got the recipe from, but I'm glad I did.

    Recipe #89780

    8 Reviews |  By Charmed

    Every time I've made this cake, it's gone over extremely well. Lemon cake with a lemony cream cheese swirl and lemon glaze ... what's not to like? NOTE: Because this recipe is from a Minute Maid Frozen Lemon Juice booklet, it does call for just lemon juice, and I like the mild flavor. However, many like a stronger lemon flavor, and have added some grated lemon rind to the batter, with excellent results. You should, however, use either frozen or fresh; reconstituted doesn't work as well in this cake.

    Recipe #89781

    1 Reviews |  By Charmed

    Posted in response to a request. It actually makes approximately 3/4 cup butter but it wouldn't take a fraction.

    Recipe #89777

    2 Reviews |  By Charmed

    This is my own version. If you like strawberries, I think you'll like this.

    Recipe #89778

    7 Reviews |  By Charmed

    This is one of my favorite dishes. I think the cabbage makes it. It's quite versatile; you can add any steamed or grilled vegetable, meat, poultry or seafood you like. It's a great choice if you have to cook for both vegetarians and non vegetarians at the same time ... make the dish as is, add some steamed vegetables on top of the noodle before pouring on the sacue, grill some marinated meat, poultry, etc. on place that over the sauce for non-vegetarian servings. I very often make it with dried herbs if I don't have the fresh on-hand, and it's still wonderful. Since coconut milk usually comes in 15 ounce cans, I'll use the whole can and double all the other ingredients except the pasta and vegetables. Then I'll use the sauce on other things. You can even use it as a salad dressing. The time includes all the cooking, but if you decide to just make the sauce itself, that takes almost no work and very little time,less than 10 minutes. I got the recipe at a site called The Internet Chef.

    Recipe #89627

    1 Reviews |  By Charmed

    This is a great dip for apple or pear slices (or any other fruit), pretzel sticks, even sugar cookies. I found it on a package of Philadelphia Brand Cream Cheese.

    Recipe #89628

    1 Reviews |  By Charmed

    I made this as part of a special dinner for someone, and both of us thought it was exceptionally good. And it looks so impressive. I wish I had a digital camera! I couldn't find the fresh chiles, so I substituted some canned poblanos I had. But I will try it with the fresh chilies as soon as I can find them. I also had some of those new guacamole tortilla chips in the house, so I crushed up a few and sprinkled maybe a tablespoon or so on top of each serving. Even plain tortilla chips would work, but you don't need them. However, I liked the little bit of crunch it gave the salad. I estimated the time not including roasting the peppers. I found the recipe at Recipegoldmine on the web.

    Recipe #89629

    8 Reviews |  By Charmed

    I really love this salad. I had found it somewhere on the web.

    Recipe #89624

    This is in reponse to a request for "Breakfast Munchies." I haven't tried it yet, but it does look interested and I plan to. I cannot remember where I found it. I did not include the 1 hour soaking time for the prunes in the time.

    Recipe #89625

    3 Reviews |  By Charmed

    This is a lovely, light side dish I got many years ago from an article in the New York Times Food Section.

    Recipe #89508

    These cinnamon and sugar coated muffins are a delight to the senses. They are my own personal favorites.

    Recipe #89328

    1 Reviews |  By Charmed

    This pie is delicious, with a very unique flavor. I read somewhere Marlborough Pies were originally one of the traditional Thanksgiving desserts. Hope you enjoy it! I got the recipe from a Domino sugar brochure many years ago.

    Recipe #89326

    2 Reviews |  By Charmed

    This is great if you're only cooking for one or two people. Although I usually tend to prefer making pancakes from scratch rather than a biscuit mix, these do come out quite good, especially if you add a touch of vanilla to them, which I always do. And it's nice not to have to spend the time making all those pancakes when I feel like having them. I adapted from a recipe from Betty Crocker.

    Recipe #89327

    1 Reviews |  By Charmed

    This is really delicious, one of my favorite crock pot recipes that can as easily be made as a casserole and baked in the oven. It lends itself easily to your favorite variations. I did not include boiling the chicken in the time since that is an option, and you can use already prepared cooked chicken, and I listed the time for oven baking, not the crock pot version. You can either cook a whole chicken in water with your favorite seasonings to make the broth, or use cooked chicken use canned broth. Works well either way. I've had it a long time and can't remember the source.

    Recipe #89325

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