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    668 Recipes

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    This recipe combines an easy to find ingredient...chicken pieces, with 3 readily available dried herbs to make a wonderfully flavored baked chicken. Easy to make when you come home from work!

    Recipe #420618

    This pie is a little different....the crust is made of a baked meringue that contains graham cracker crumbs, chocolate, and pecans! From the "Family and Company" cookbook. Please note: Cooking and prep time does not include chilling time!

    Recipe #417242

    This is a nice side to an asian flavored meal, especially one cooked on the grill. You can find the chili oil on the ethnic aisle of your grocery store, or make your own by putting dried red chile pepper pods in oil and letting it sit for a couple of weeks. Prep and Cook time does not include the 8 hour chill time!

    Recipe #417238

    I love kabobs....I love the flavor the meat absorbs from the vegetables that surround it, and I love the flavor absorbed by the marinade. Best of all, I love that the veggies and meat are all cooked together....leaving nothing but rice and a salad or bread for me to have a complete meal! Prep time does not include the 2 hour marinating time!!

    Recipe #416963

    This recipe works great with any firm, white fish. I recommend red snapper fillets, grouper fillets, or amberjack for saltwater fish. Catfish or tilapia for freshwater fish. The cooktime specified is for fillets about 1 inch thick, so adjust your cooking time accordingly. If you don't have a fish grilling basket, you can use a disposable aluminum pan...directions are included. Be sure to rinse the capers to remove the excess salt.

    Recipe #416962

    This is a yummy savory strudel filled with ham, rice, and cheese. From the Junior League of Rochester, NY.

    Recipe #415655

    I found this recipe in an old school cookbook for the Bement School in Massachusetts. I have no idea who Gerry Cohen is, but I love his spicy mustard! Spread this on your next sandwich for a real flavor impact...it's spiked with horseradish! The 8 hours prep time is the time the mustard sits in the vinegar....no real work involved!

    Recipe #414822

    This recipe comes from the Diocese of Louisiana, from a cookbook entitled "A Cook's Tour of the Bayou Country". Generally, I haven't found anything from Louisiana that didn't taste good! This cake turns out really moist.

    Recipe #414782

    This butter sauce is delicious over fresh English Peas. If you can't find fresh, frozen will do...cooked according to package directions;the ones in the steam-fresh bags work well, just eliminate the steaming step in the recipe! Prep time does not include the butter softening time.

    Recipe #414781

    This chuck steak marinates for at least 8 hours, so be prepared. For me, this is a different taste for steak, with the chili powder. But it goes well with the chuck steak and it turns out nice and tender. And it doesn't use soy sauce, so that extra sodium content is eliminated. Great for this less expensive piece of meat. Marinating time is not included in the prep time!

    Recipe #414780

    This is a great recipe for lima beans when you don't want just the normal ones. If at all possible, look for danish blue cheese, which has a slightly milder flavor and is heavily laced with the greenish-blue veins.

    Recipe #413929

    Although there are several chicken in mustard sauce recipes here on Zaar, I couldn't find one with these exact ingredients. I just love it, and the recipe makes enough sauce that you can enjoy it over noodles or rice. Although one of my favorite things is to have a nice crusty loaf of bread to sop up the sauce. From the Junior League of Phoenix.

    Recipe #413928

    I was so surprised when I found this recipe. It's made with fresh green beans, and uses potatoes to thicken it instead of flour or cornstarch. I especially like the tarragon in this soup. If it gets too thick, use the larger amount of whipping cream. To save calories, I like to use fat-free half and half. This was in a box of my mother's clipped recipes. I don't know where she clipped it from....looked like magazine paper to me.

    Recipe #413927

    This is a very versatlile recipe. It's good with ice cream or pound cake, and also good with turkey or pork.

    Recipe #413926

    To get the best flavor from this salad, you should chill it for 8 hours before serving to give the flavors more time to blend. From the Hilton Head Hospital's cookbook, Hilton Head, SC. Prep and cook time does not include the chill time.

    Recipe #412904

    This recipe is titled the way it is because of the expectations created by the wonderful seasoning for this roast chicken. It's easy to make, and smells wonderful while cooking.

    Recipe #412903

    I'm a huge mushroom fan, love them prepared all kinds of ways. This recipe uses the expected lasagna noodles and classic cheeses found in lasagna, but instead of a tomato sauce, it has a rich white sauce loaded with mushrooms. Add some garlic bread and a salad, and you are set for your meal!

    Recipe #412902

    Another one of my recipes for the grill! I love grilling outdoors....something about being outside instead of in the kitchen makes me smile! This is an asian inspired marinade for sirloin, cut in to strips and threaded on skewers. I like to grill some zucchini or asparagus with this and serve with rice. Prep time is actually marinating time.

    Recipe #412049

    Delightful mix of chocolate and cherries! I love this change from regular brownies. A friend gave me this recipe....don't know where she got it from!

    Recipe #412048

    These pecans can be eaten alone as a snack or appetizer! But they are delicious on the salad.

    Recipe #412047

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