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    106 Recipes

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    Really easy chocolatey pudding for two

    Recipe #386760

    I love love love the Mc Griddle, but no recipe even came close! The secret apparently is Maple Syrup crystals which can be made using Recipe #348532 or using this recipe. I cannot take credit for the pancake recipe - its my favorite Recipe #25690

    Recipe #348557

    Great for sprinkling into pancakes or onto muffins/cookies and other treats. Be very careful not to burn yourself. Great when used in Recipe #348557 Use real maple syrup - pancake syrup is watered down and just wont crystallize the same! There is NO REAL USE for the water in the ingredients list, don't mix water in! I just needed two ingredients to post the recipe

    Recipe #348532

    I'm super picky about fried chicken this is my super wordy recipe on how I learned to make the perfect fried chicken without breadcrumbs, crackers or other short cuts. Many of the recipe I've tried failed to meet my expectations, sometimes due to chef error, so this is my go to recipe for chicken. I always start out with the basic mix, do my piece, then add the extra ingredients for the men. It's developed from watching cooking shows, specifically guy's ddd on food network for my 'secret ingredient' and knowing our own tastes, I rarely measure, but I tried to keep an eye last time I made it. I rather like the dipping technique which I borrowed from Recipe #235343. As three smokers (bad I know) it takes a bit more to stimulate our taste buds, so feel free to adjust per your families tastes but as stands this is a very flavorful recipe. I hate wasting flour and I've found a cup is just enough for the 3 breasts I always cook, if you add more flour, add more seasonings as it will spread them out into flour you may not use. Note - I don't have a thermometer for oil so when I throw a bit of flour in and it sizzles and browns right away I start doing the chicken. The spicy - if you stay towards the lower end of the cayenne pepper its only a mild spice, even I could take the heat, so If you like spicy, stay towards the higher end or maybe even add more.

    Recipe #344685

    From Kraft. Marinating time not included. Zaar wouldn't accept it but the balsamic vinaigrette is meant to be balsamic vinaigrette salad dressing.

    Recipe #323322

    This recipe spawned from a can of apple pie filling, a long week, no milk and a craving. I looked high and low on the site for a recipe that truly looked easy as I was dog tired and nothing that I found had the ingredients I wanted or liked, and I wanted a completely covered pie like top without all the work of making a pie crust. This is the result, enjoy! I would think you can substitute other pie fillings, but the extra stuff in the filling mix may need to be adjusted/omitted. This recipe works best if put in an 8" round glass dish produces a thin cobbler and enough topping to coat it completely without a lot of fuss trying to make it stretch. For anything larger I would at least double or if you like more filling, just double those ingredients. Goes great with a scoop of vanilla bean ice cream on top!

    Recipe #321442

    You can view a video of how to make this recipe at www.digitalcookbook.tv Another flavored chutney may be used but mango is preferred. I couldn't hear the sound on the video for this for some reason, so I've adapted the directions like I always do because the amount of chutney didn't seem to equal its use, so less chutney may be used origionally it was 5 tbsp. I will re-do them better when I can view or you may wanna try and view yourself.

    Recipe #316988

    You can find a video on how to make this at Digitalcookbook.tv Chef Michael Giletto brings you this heavenly tomato sauce topped Italian specialty In Italian brasciole means cutlet or chop, you may use another meat, just pound it thin or have it sliced thin (not deli thin)

    Recipe #314050

    You can find a video on how to make this at www.digitalcookbook.tv Chef Michael Giletto brings you this tasty Japanese inspired meal.

    Recipe #313648

    You can find a video on how to make this at Digitalcookbook.tv From The Irish Pub Cookbook by Margaret M. Johnson

    Recipe #313583

    You can find a video on how to make this at www.digitalcookbook.tv Taken from Womans Day Magazine

    Recipe #313581

    You can find a video on how to make this at www.Digitalcookbook.tv Chef Chris Koch Brings you a way to dress up that less flavorful cut of meat.

    Recipe #313514

    You can find a video on how to make this at www.Digitalcookbook.tv You wouldn't believe a combo like this would taste so good

    Recipe #313487

    You can find a video on how to make this at www.Digitalcookbook.tv From My Big Fat Greek Feast by George Kyrtatas Described as a great summer soup. Ouzo can be replaced by any anise flavored non alcoholic liquid.

    Recipe #313485

    You can find a video on how to make this at www.Digitalcookbook.tv Cooking with the stars! Comedian Paul Rodriguez's Honey Cabbage Salad. Throw any extra favorite veggies or meats into this as you would like.

    Recipe #313382

    You can find a video on how to make this at www.Digitalcookbook.tv Chef Jennifer Foy brings you these delightful hours devours. No cookbook specifically listed. You will need a piping bag with a star tip to give this a fancy look.

    Recipe #313381

    This recipes comes from me trying to "fix" another recipe on the site but it ended up being a whole new recipe. I think it turned out very well, and It's something we really enjoy. Make it as sweet or spicy as you like by messing with the amounts of brown sugar (not the molasses!) and chili flakes. Enjoy! This recipe includes sauce for rice but be careful, if you cook it too long the chicken will soak up the sauce fast, if your looking for more of a sticky glaze, cook it a little longer and leave the lid off during most of the cooking. I have only made it sticky without the vegetables added, so if your worried about overcooking, wait to add or cook them separately. I would also suggest chopping into pieces when raw and pan frying the chicken to help seal it some so it doesn't break down as much when cooking. I would be wary reducing the amount of water to reduce cooking time, as it changes the flavor, and not for the better IMHO.

    Recipe #309113

    Adapted From America's Best: A Collection of Savory Recipes. Volume 2

    Recipe #278038

    From America's Best: A Collection of Savory Recipes. Volume 2

    Recipe #278032

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