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    192 Recipes

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    This delicious recipe came from a card I found in an old box. It appears to have come from a grocery store. Use this puree for cooking as you would crushed garlic. I have used it in spaghetti sauce, soup, and garlic bread so far with excellent results.

    Recipe #503034

    My version of a recipe found on another site. This is my go to bean salad. Great over a bed of lettuce or over cold rice.Since manufacturers are constantly reducing can sizes, if your can sizes vary a bit that is fine. Prepare ahead because this should be refrigerated for at least 2 hours (8 is preferable). This is reflected in the cooking time.

    Recipe #490428

    From the Florida Citrus board.

    Recipe #433069

    From "The 50 Best Cheesecakes in the World" cookbook. I have been searching for a good cheesecake that does not require a springform pan and isn't a total calorie overload. When cut into 12 wedges, a single serving is 291 calories so this sounds perfect! Please allow 5 to 8 hours for cooling and refrigeration. Times are a guess-timate until I make this.

    Recipe #428552

    Found in the Jack Daniel's Spirit of Tennessee Cookbook. It says this is for chicken, but since it uses beef broth, I might try it on beef.

    Recipe #426635

    I had some leftover bread that needed to get used up so I made bread pudding and served it with this brandy sauce. This recipe is a tweaked version of the one found in The Southern Cook's Handbook. If left in the refrigerator for several hours, this solidifies into a flavored butter which quickly melts when placed on warm bread pudding. Yum!

    Recipe #426399

    I no longer can buy Nabisco Famous Wafers in my area. I searched and found these on the King Arthur website. Stack the cookies, sandwiched between the optional filling, in the refrigerator overnight and they turn into a delicious cake-like dessert. These cookies will also make a good pie crust (see Recipe #424844).

    Recipe #426024

    Found in the The Grand Central Baking Book. Don't you hate paying a fortune for a simple spice mix you can do yourself? It is easy to mix up only as much as you need, too. This mixture is a bit different than others posted.

    Recipe #425197

    Found in Mrs. Rowe's Little Book of Southern Pies. So simple, so tasty and so easy on the budget compared to buying pre-made! Perfect for Grasshopper Pie or cheesecake pie. This crust can be made a day ahead and stored in the refirgerator. Please allow at least 1/2 hour of cooling time before filling.

    Recipe #424844

    Do you really need another meatloaf recipe? Better make room for this one because you won't want to miss out on this vegetable-studded gem. From "Mrs. Rowe's Restaurant Cookbook: A Lifetime of Recipes from the Shenandoah Valley". I diced a whole small onion, omitted the green pepper, and baked in a 9" x 13" pan for 45 minutes. Makes a great cold meatloaf sandwich. Add 1/2 cup diced cooked carrots for color if you like. TIP: Try placing slices of stale bread in the bottom of the pan, under the meat mixture, to absorb grease. Discard bread after baking.

    Recipe #421454

    Pimento cheese is a southern thing. It is available in the dairy case almost everywhere here. Problem is, there are as many versions as there are cooks. Wait! I guess that isn't really a problem, but I just couldn't find one that suited our tastes perfectly until I started tweaking one my daughter liked a lot. The addition of shrimp makes it a bit more substantial and attractive to northerners, too! I recommend using Duke's mayo if you are lucky enough to be able get it. Cooking time is chilling time.

    Recipe #420699

    From the Savoy Cocktail Book. My father made this cocktail for me when I was 23 years old. I was sitting on the floor, playing a board game with my mother and my boyfriend, and I drank a number of them like they were milkshakes. Dad laughed himself silly when I found that I couldn't get up off of the floor about an hour later! A very tasty drink that will sneak up on you :)

    Recipe #420556

    From "Great Coffee Cakes, Sticky Buns, Muffins & More" by Carole Walter. She says every baker should have at least one "go to" pound cake recipe. Sounds perfect to go with strawberries. Allow an hour for cooling time. For a tasty variation, try adding 1/4 cup of chopped, crystallized ginger after mixing in the flour and sour cream.

    Recipe #420491

    From the Cuisinart web site. Sounds like a great balance between sweet and spicy. Yield is an estimate.

    Recipe #420279

    This recipe is so good and so easy that I always assumed it was on Zaar. But search as I might, I just couldn't find it here. Not only is it easy, it is delicious and makes your house smell amazing! :) It turns out so tender that you can cut it with a fork. If you would like to make it a meal, add a can each of carrots, potatoes, green beans and/or corn about an hour before serving.

    Recipe #416159

    This coffee cake sounds delicious! Elegant enough for company and casual enough to treat your family. Found printed inside a box of Land O Lakes unsalted butter. Times do not include allowing for cake to cool before glazing.

    Recipe #415919

    Is it a stew or soup? You decide. This is delicious & healthy and easy to make and tastes even better the next day. I use low-salt canned vegetables whenever possible. You can change out some of the ingredients to suit your family�s taste and what is on sale. This is my recipe inspired by recipe #195266 by Chef #381241. A great way to s-t-r-e-t-c-h your budget!

    Recipe #414804

    A tip from supermodels who use this to control breakouts. It really works well for my daughter. Buy plain mint toothpaste, *not* gel or the ones formulated for tartar control.

    Recipe #409844

    In November 2009, my husband and I were delighted to be able to have Sunday brunch at Chef John Besh's restaurant, La Provence, in Lacombe, Louisiana. We fell in love with everything we ate that day, and I purchased a signed copy of Chef Besh's cookbook "My New Orleans". Our waitress was wonderful; the manager was personable & friendly. We even chatted with the head chef, Erick Loos IV, and he signed my cookbook, too. We also had a wonderful drink - an Old Fashioned. Unfortunately, the recipe for this drink was not in the cookbook. So I emailed the restaurant and they graciously sent me their recipe. We cannot wait to go back!

    Recipe #406177

    This sounds like the perfect thing for New Years and imagine how your home will smell - heavenly! If making a 1/2 batch, I see no reason this couldn't be made in a slow cooker. From our local television news station, WCTV. Submitted by Chef Kevin Keating of Kesier University.

    Recipe #405975

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