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    You are in: Home / Chef #367022 homebody's Public Recipes
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    32 Recipes

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    A do ahead appetizer that is different. If you love the flavors of sesame oil, lime and ginger you'll make this dish again and again.

    Recipe #287434

    This is an old Bon Appetit recipe. It doesn't take long to make but I usually only make it for special occasions. This takes the lonely pork chop to a whole new level. (Use 3/4 t. of dried sage for fresh if needed)

    Recipe #264515

    Great use for an inexpensive cut of pork. Pork shoulder or pork butt. I finally got my kids to eat black beans because they were too busy spooning it in they didn't notice them. You could also top this with a corn bread crust. Truly, out of the ordinary recipe!

    Recipe #264463

    A meatless alternative for a satisfying supper. Only 4 ingredients! This will become a standard quick meal in your home. Don't be put off by the anchovy. Give it a try. I use cheese or cheese and mushroom tortellini.

    Recipe #237522

    A tasty and slightly exotic summertime dish. It can be thrown together in minutes. I serve it with couscous and dinner is served!

    Recipe #237520

    This is my most requested summertime dessert. I suggest making the day before serving and then cutting into triangles for a great presentation.

    Recipe #237515

    Mushroom lovers dream! Prep in advance and re-heat dressing just before serving. Be prepared to pass out the recipe. I got the recipe from some upscale foodie magazine. Use a mixture of exotic mushrooms or button mushrooms.

    Recipe #228761

    Great family meal bacause it's quick and kid freindly. It also appeals to adults taste buds if you add hot peppers or sauce.

    Recipe #213383

    A baked risotto that can be made ahead. Serve with grilled pork or fish. Simple and impressive.

    Recipe #213381

    Can be stuffed with any deli meat or cheese and you can use spinach and even hard boiled eggs! The texture is very different from meatloaf which could be considered a second cousin. My family looks forward to it every time. I serve it with buttered orzo pasta and peas.

    Recipe #210096

    An unusual Dip that has people scraping the bottom of the bowl. Serve with tortilla chips and adjust the heat to your taste. GREAT WITH MARGARITA'S.

    Recipe #205838

    A great crowd pleaser, perfect for Superbowl Sunday. It is light, crunchy, spicy and different from other pasta salads. I've used this recipe for surprise birthday parties to baby showers to summer barbecues. I got this from Cold Pasta by James McNair. DON'T BE PUT OFF BY THE LIST OF INGREDIENTS. Please read through entire recipe for garnishes not listed in ingredients. Enjoy.

    Recipe #205602

    We were camping with limited ingredients and came up with this. It was originally for the kids but once the adults tried it it became "gourmet". This can be grilled on a low heat or baked. I also use whole, cut-up chickens. It makes a great party dish and can be spiced up with hot sauce.

    Recipe #205581

    No canned soup in this version! I improvised on a recipe I found in the 1968 copy of New Casserole Cookery,by Marian Tracy, a casserole pioneer who published her first book in 1941. Bacon, as always, takes this recipe over the top.

    Recipe #205555

    Fast, easy and so good for you. The red wine brought the taste of the kale to a whole new level! Our family is new to kale and really loving it. Enough to grow lots of it in our garden this spring. This recipe came from Rachel Ray.

    Recipe #205509

    KelBel's recipe 199351, put me in mind of my favorite grilled shrimp combo. It is best grilled, which we do year round, snow and all. You'll receive rave reviews when you serve this one.

    Recipe #199476

    An unusual Christmas morning casserole. If you love cheese this is the recipe for you. Serve it with a selection of several jams, sour cream or flavored syrups. You can put it together the night before and slid into the oven before you start opening presents.

    Recipe #199475

    One of my best gargage sale find was a cake mold that has 6 individual bundt pans. You can still buy them new but they are pricey. I have used it to make gingerbread cake too. This is impressive to serve at a holiday meal. Also, an unusual gift.

    Recipe #199472

    This is a family treat. I usually make a beef tenderloin Christmas Eve and use the scrapes of tenderloin that I've cut off the main meat to make this dish. The tarragon with the rich gravy helps to marry this dish together.

    Recipe #199446

    It was a cold night in St. Augustine, Fl. when I made this one up. I was working as a cocktail waitress at a place called Scarlet O'Hara's and was responsible for the front porch customers. Needless to say I had to think of some way to keep warm! The name came easily, it makes you feel warm and fuzzy just like a teddy bear.

    Recipe #199217

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