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    320 Recipes

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    Recipe is from a local organic, pasture raised beef farm.

    Recipe #501629

    This recipe is from the Guinness Storehouse, St. James Gate, Dublin, Ireland This recipe calls for "Guinness Draught," please do NOT use Guinness Extra Stout or Guinness Foreign Extra Stout in this recipe. Do not use "instant oatmeal" "Old Fashioned" (or quick cooking) oatmeal works best.

    Recipe #497623

    "Way back when," ricotta zeppole were made mostly by the upper class. The peasants used a potato based or just flour based batter. Many Italian great grandmothers/grandmothers have recipes for both versions. Today with ricotta being easily available, the plain zeppole (cheese and potato free) and ricotta zeppole are the most commonly found among street vendors. (There is also a plain flour yeast raised version of zeppole which are sometimes stuffed with chicken livers or anchovies, aka "savory zeppole".) *NOTES: Cooking time is approximate - it depends on how hot your oil is and how many you put in the pan at one time. Yield is approximately 1 dozen.....if you make them large you will get less; if you make them smaller you will get more.

    Recipe #490908

    A real vanilla bean adds a touch of “cream” flavor to each jar. This recipe calls for “Ball No Sugar Pectin” which is a commercial, low-sugar pectin. It can be found wherever canning supplies are sold. If you can’t find that particular brand, please follow the strawberry jam instructions inside the package of whichever brand of “low-sugar pectin” you can find. You will need a Water bath canner and 4-6 (8 oz) half pint canning jars w/two piece lids for this recipe. Note: Wash all jars and lids in hot soapy water. Rinse and check tops of jars for chips. Discard any chipped or cracked jars. You do not need to sterilize these jars because you will be water bath canning them for 10 minutes, which sterilizes the jars during the processing. Just place the jars in the water bath canner while you bring it up to temperature and the jars will be hot when you are ready to add the hot jam.

    Recipe #463651

    This iced coffee recipe (from Alison Ladman) was published in my local newspaper on July 7, 2011. I hope you enjoy it! A wonderful beverage to sip on the deck, on a warm summer night. An adult beverage with a spiced sugar rim on the glass. The 1 minute "Cooking Time" is actually the shaking time.

    Recipe #461288

    1 Reviews |  By Dee514

    This iced coffee recipe (from Alison Ladman) was published in my local newspaper on July 7, 2011. I hope you enjoy it! The 1 to 2 minute "Cooking Time" is the approximate blending time.

    Recipe #461287

    This iced coffee recipe (from Alison Ladman) was published in my local newspaper on July 7, 2011. I hope you enjoy it! (Note: Please use only prechilled coffee in the recipe, using ice to chill hot coffee dilutes it and adversely effects the flavor.) The 1 to 2 minute "Cooking time" is the approximate blending time.

    Recipe #461286

    1 Reviews |  By Dee514

    Something new for ground pork. . Please disregard the posted 10 minute cooking time, it was put there just so the recipe would post. . NOTE: * No time is given in the directions for grilling, as the time will vary with the heat of your grill. Cook burgers to an internal temperature of 155F on an instant read or meat thermometer.

    Recipe #441377

    Recipe comes from http://www.lowsodiumcooking.com/free/RanchDressingMix.htm. This recipe makes about 6 Tablespoons of dry mix. Cooking Time = Minimum Chilling Time NOTE: You can usually find buttermilk powder in the baking aisle of large supermarkets. Keep in mind that the milk and mayonnaise add sodium to the final dressing. Depending on how low in sodium the buttermilk powder you can find is, you may be better off leaving out the buttermilk powder and using fresh buttermilk instead of whole milk when mixing the dressing. I have added it here for safe keeping.

    Recipe #438934

    1 Reviews |  By Dee514

    This recipe is adapted from a Low Salt Favorites recipe. (sodium per 2 tablespoons =39mg) This is a low sodium recipe, however the website's software will not allow me to choose that option. Cook Time = Minimum Chilling Time (24 hrs is better)

    Recipe #438930

    This recipe is from: Executive Chef Bill Sauer - Delicias Restaurant, Rancho Santa Fe, Ca This is a very rich (6 cheese) macaroni and cheese recipe geared more for an adult taste with peas, prosciutto ham, and a sprinkling of black truffles. This is NOT a low fat dish, but it is truly a heavenly indulgence.

    Recipe #433010

    Seasoned salt is used to flavor rice, beans, meats, soups and stews, etc. MSG and food coloring free. 1 1/4 tsp equals one packet of "Sazón" Note: This recipe can be made "salt free" by omitting the salt. The amounts given are approximations. You can adjust the amounts/ratios of ingredients to suit your own tastes.

    Recipe #376276

    Delicious sliced thinly and served with Manchego cheese and sliced apples. In the Northeast USA, quince are in season from September to November. When stored refrigerated, in air tight wrappings, it should keep for several months. Prep/Cook times do not include cooling times.

    Recipe #365026

    4 Reviews |  By Dee514

    Not sure where I got this recipe. It may have come from one of my cookbooks, or I might have found it on line somewhere (possibly Fagor's or Presto's website). Note: 8 minute cooking time does not include the browning time.

    Recipe #347224

    1 Reviews |  By Dee514

    This easy, yummy recipe comes from Good Housekeeping Magazine. Its easy to mix up a batch and will keep up to 6 months at room temperature, in a tightly sealed container. Place mixture in a decorative jar or tin for gift giving.

    Recipe #344620

    These little 4 1/2 x 2 1/2 mini-loaves can be made up to 5 days in advance, stored well wrapped in the fridge, and then "browned" for 20 minutes before serving. I have never tried making full sized loaves with this recipe/method nor have I tried freezing the loaves prior to browning. Prep time includes 2 hour rising time. Baking time is for initial baking, does not include 20 minute browning time.

    Recipe #325201

    3 Reviews |  By Dee514

    Use as a dessert topping or cake frosting. Keep topping or cake refrigerated until serving.

    Recipe #321110

    1 Reviews |  By Dee514

    From Lorna Sass's book "The Pressured Cook". This recipe requires a 7-inch springform pan. It is a very rich, crustless, chocolate marbled cheesecake. Sometimes this cheesecake emerges from the pressure cooker looking "rustic" (with some peaks and valleys on top), but the flavor is dependably wonderful! This cheesecake will get firmer and denser when refrigerated overnight. For best flavor, bring to room temp before serving. This cheesecake freezes well. DO NOT SUBSTITUTE reduced fat products in this recipe, they contain more water and will not set up properly! Cooking Time includes 15 minutes for natural release. See NOTE for Lemon Cheesecake variation.

    Recipe #308705

    1 Reviews |  By Dee514

    A new twist on mashed cauliflower. This recipe is from “From the SCCC Kitchen” (Schenectady County Community College’s nationally accredited American Culinary Federation culinary arts program).

    Recipe #306388

    1 Reviews |  By Dee514

    A rich, yummy cookie thats equally at home on a holiday/formal cookie tray or as an after school snack with a glass of milk. NOTE: DO NOT use instant oats/oatmeal in this recipe.

    Recipe #301484

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