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    110 Recipes

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    I love this recipe, I've eaten it for breakfasts and lunches... the texture and taste is very much like its' meat version... only this is way better for you. Good enough to serve to meat eaters, I promise!

    Recipe #437126

    A very healthy and delicious make ahead breakfast that everyone in your family will LOVE. It’s not too sweet, but you could adjust to your own taste if you want This reheats in the microwave for 15 seconds and it’s just like warm out of the oven. This would even be a nice summer dessert with a dollop of whipped cream or a scoop of vanilla ice cream.

    Recipe #429017

    I'm publishing this recipe because I'm sure that there are other families who have members, who don't know how or have forgotten how to make ice when the ice tray is empty.

    Recipe #420398

    nope, no sin to eat this oatmeal... just tastes like it.

    Recipe #413910

    I combined a few recipes that I've found that I really liked, and came up with this one. It's very tasty, has lots of veggies and is low carb (what more could you ask for?) Using lean ground beef, and no rice makes this a "South Beach" friendly meal.

    Recipe #373131

    These are so tasty and very easy to make. And you can eat them as early as phase II on the SBD, but they'd be a nice addition to anyone's breakfast table. Oh, and this recipe doubles very well to freeze.

    Recipe #334589

    from Betty Crocker's kid friendly recipe book. Since there is no stove top or oven involved, you can let your kids go to town with this recipe! (and who doesn't like s'mores??) (cooking time is actually refrigerator time)

    Recipe #278720

    This came out of a cookbook I bought for my daughter… but I have to admit that I really like it too! It’s a great recipe for your kids to help you make, and they think it’s so cool to cook with Cheez-it’s!

    Recipe #271482

    Variation on a theme... there are a couple others posted on the site, this is the one that has knocked my socks off!

    Recipe #263402

    Ahhh a day at the beach would be aptly topped off with one of these. Dont' forget the little umbrella!

    Recipe #133349

    Recipe #133344

    Wait till you try this recipe! OMG! You can buy small bottles of white truffle oil for (ahem) not that much money, well considering how much money truffles cost! The flavor is TDF! This is NOT mashed potatoes! This is creamy, silky, warm, earthy decadent! Nice with a great thick steak and a bottle of Syrah! Servings are for two, this can be doubled-- Oh Feb 2003 Bon Appetit

    Recipe #132429

    More Philly Stuff? You got it! Here's how to make a real Hoagie. The word Hoagie came from the sandwiches that used to get eaten by workers over on a place that was nicknamed "hog island" The workers there would bring crusty rolls with Italian meats and some olive oil and they became known as "hoggies" which eventually morphed into hoagie... Now that I've sounded like a Cliff Claven... the only other thing I have to say is don't make this with a soft roll! It has to be a GOOD crusty Italian Long Roll!

    Recipe #130778

    This is a quick and easy recipe that bodes just as well for an everyday family dinner as it would for a dinner party I like the varying colors and textures of the both beans as well as the unexpected flavor of mint in a savory dish such as this.

    Recipe #119464

    What speaks more of spring than asparagus? Velvety textures of cream and the smoked salmon are well balanced with crisp-tender asparagus and the freshness of lemon zest. This is a creamy flavorful dish that I've created on my own after trying some less than exciting versions from other cook books and magazines. I hope you enjoy!

    Recipe #118150

    I saw Emeril make this and just HAD to have it. It is so delicious! I recently had a house full and this is an excellent recipe for a crowd. I got RAVE reviews and many requests for this recipe... (and some catering offers too!) It doubles well into two half pans for a chaffing dish. I made some alterations in the recipe of my own because it was entirely too rich for my taste the way it was written. I halved the amount of brie, and cut back on the amount of cream (went from 3cups cream, 2 cups milk to the other way around) I'm sure you'll enjoy it as much as I did with the "slim down" (hardly) that I did. Leftovers make a nice lunch with a salad on the side.

    Recipe #115069

    From Feb. 2002 Bon Appetit. I've made this recipe several times and it is so decadent! Definately worth the time it takes. Each time I make it, though it seems to go much quicker. Don't skimp on the ingredients. I once had to toss the whole thing because I used low fat and generic brand ingredients. They have a higher water content that this recipe cannot handle. Make this one day ahead for best flavor.

    Recipe #111596

    I don't live in South Philadelphia, but my neighbor did. He tells me this is as close to the 'real deal' as you can get... (actually he says better, because Tony Luke's cooks the broccoli rabe too much)Tony Luke's is a walk-up sandwich joint down at Front and Oregon in South Philadelphia...You don't get more "South Philly" than this! People stand in lines around the corner for this and their Chicken Special, which is the same sandwich, but with an Italian Fried Chicken Cutlet instead of the roast pork. Mangia! Start this in the morning because it has to cook slowly until it falls apart.

    Recipe #109581

    I think this was from before he lost all that weight! This is the most flavorful and delicious steak meal that I've ever had. The compound butter doesn't HAVE to be formed but it makes for a nice presentation. There will be left over compound butter. (great slathered on nice crusty warm bread) Courtesy of Al Roker. (prep/cooking times do not account for marinating and resting of meat)

    Recipe #109063

    This is an adaptation of my own. The addition of the molasses gives the bread a nice color and adds to the moisture.

    Recipe #105393

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