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    905 Recipes

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    This dressing only requires 4 ingredients- Balsamic, dijon mustard, a garlic clove and olive oil oops.... forgot to count the salt and pepper! From Colin Cowie's Effortless Elegance.

    Recipe #293176

    The quickest fish cake you will ever make! These come together very easily and can be dressed up with chipotle mayo, tartar sauce, Russian dressing, Tapatio, or just a bit of mayo and lemon. If you want to be sure your patties do not fall apart, try shaping the patties as directed and then letting them sit in the refrigerator for an hour. (I did not find this necessary). This recipe is adapted from the Kraft website.

    Recipe #293173

    This looks like it has a lot of steps but it really isin't too difficult to make. These are so good you may want to double the recipe. Bon Appetit March 2008.

    Recipe #293075

    The BH&G $400 winner of the bread and rolls category. A great use of an overactive garden!

    Recipe #292835

    These are beautiful muffins! They won the $200 prize in BHG April 2008 for the Loaves, Breads and Rolls category

    Recipe #292833

    This recipe is from Down Home with the Neely's. It uses no -cook lasagna noodles which cuts some of the time. A great special occasion dish.

    Recipe #292777

    I plan on making this for Easter this year. They would also be great for Valentine's Day or other special occasion. This is a Tyler Florence recipe.

    Recipe #292771

    This rice includes wine and plenty of garlic. It is crucial to use good quality freshly peeled garlic from whole heads for the success of this rice. The rice can be made vegetarian by using water in place of the chicken broth. This recipe is from Baja: Cooking on the Edge.

    Recipe #292764

    Lucas is slang for crazy in Spanish and it is also the name of a sweet-and-sour seasoning that is used on everything from fruit to candy and is even sometimes used to rim the glass of beer in Mexico. Here it is used in an unusual way- the flavoring for grilled chicken. It is a bit spicy so adjust to your own tastes. The time does not include the time to marinate the chicken. This recipe is adapted from Baja: Cooking on the Edge.

    Recipe #292761

    My family loves lemon desserts so I plan on making this as an alternative to the mandatory chocolate desserts for Easter. This will also be the birthday cake for my Aunt Siobhan. From the Food Network. The nutritional count is way off on this because it includes a separate recipe for 5 dozen sugar cookies and you only need a few to decorate the cake (optional).

    Recipe #292592

    Love this one! This got rave reviews at the picnic I brought it to. It's called picnic chicken because it even tastes good cold. It takes a bit of time to marinate but it is worth it.The prep time includes 24 hours in the fridge. Found this on recipelink.

    Recipe #292494

    This recipe by Elizabeth Morath won the Ultimate Recipe Showdown for Pasta! I can't wait to try this one it looked so good and earned almost a perfect score of 99! It looks much different than traditional lasagna.

    Recipe #292471

    This is a nice make ahead recipe. The asparagus is so sweet and flavorful that you might want to elimate the dressing altogether. Many guests did enjoy using it to dip the spears in - it totally changes the flavor. You also might consider adding some halved cherry tomatoes to the marinade. The time listed does not include the marination time.

    Recipe #292429

    This is on my list for drinks to make in the summer. It would make a great dessert too, although not for the kiddies. Gourmet July 2000

    Recipe #292343

    I love this one... Sweet, Smooth and Creamy. It is a lovely shade of pale green. I think this would work well for a baby shower.

    Recipe #292292

    This appetizer of melted cheese is by Rick Bayless. You could also serve it for lunch. The time is an estimate and includes the time to let the mushrooms rehydrate.

    Recipe #292137

    This is a Rick Bayless recipe from Food and Wine Magazine, June 2002. The fish can actually be made the day before serving. Serving suggestions: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.

    Recipe #292136

    This is from the show Healthy Appetite with Ellie Krieger.

    Recipe #292029

    This recipe will be perfect when you have an abundance of zucchini in your garden! From Paula Deen.

    Recipe #292028

    I made these for my niece Zoey's birthday picnic. She loved them because she likes to lick off all the icing. It does make a lot of icing so you may want to reduce it. My frosting came out kind of rosie colored because I used raspberry swirled chocolate chips. Recipe is from Down Home with the Neelys.

    Recipe #292027

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