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    23 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    I start with a jar of sauce, then kick it up a notch!! Can also be made with lamb.

    Recipe #421300

    I started making this rum punch years ago from a Bacardi recipe. The little book is long gone, but I know it by heart . . . This punch is very potent, but doesn't taste very boozy.

    Recipe #416051

    An "everything but the kitchen sink" concoction I made from leftover Jerk Turkey we bought from a Caribbean restaurant and other Thanksgiving leftovers (thus the name Black Friday). I wanted to make a soup with a Caribbean flair. I used homemade stock I made with the turkey bones but storebought will work just as well.

    Recipe #342189

    From an article: Quest for the perfect Chocolate Chip Cookie found here: I've made these twice since the article was published a week ago. These cookies are awesome. I couldn't find the chocolate ovals at whole foods, so I just used bittersweet chocolate chips and they were great! I thought the salt on top would be weird but I tried it both ways and liked it better with the salt. Go figure!!

    Recipe #314533

    My sister Erica makes these wonderfully savory-sweet cocktail nuts. They are totally addictive. I especially like the rosemary flavor in there, totally unexpected. This is great to have at a cocktail party as they are simultaneously sweet, salty and spicy. Erica advises to always make a double batch to ensure there are enough left for guests to take home. Keep leftovers in an airtight container.

    Recipe #314495

    I had some leftover barbecued chicken and I already made the pot-pie, so I threw some stuff in a pan and came up with this

    Recipe #300263

    I originally posted an Emeril recipe, but then discovered it was already posted here at recipe #6555. So. . . I've changed it to reflect how I made it today. DELISH!!

    Recipe #294802

    Picked up from where there are a lot of good copycat recipes. I make this for parties a lot and it always is a hit.

    Recipe #263965

    Adapted from a recipe I got on food network, but I've changed it enough to claim it my own

    Recipe #263827

    Started out with an Emeril recipe, but I've changed it so much, it's now my own.

    Recipe #263603

    Just saw this recipe on Rachael's talk show. I LOVE onion soup and I LOVE roast beef sandwiches . . . so the combo sounds absolutely awesome!!

    Recipe #257988

    I usually just make the rice the night before in the rice cooker. The flavors in this rice will make you never want to get take out again!! Warning!! Does not double well, unless you have a restaurant size wok, don't double.

    Recipe #257677

    I don't have a recipe, but I'm attempting to write it down so that I can put it in my shopping list. Can substitute ground turkey and turkey sausage if desired (but I like the real stuff better!)

    Recipe #257561

    Started with the Classic Knorr recipe, but made it my own. The cayenne makes it very spicy and delicious. Chopping the spinach finer in the food processor makes it unique.

    Recipe #255835

    From the Food Network's Ingrid Hoffman. I haven't tried it yet, but plan to this weekend.

    Recipe #255808

    Recipe courtesy Padma Lakshmi (Food Network) I love this fish! I sometimes substitute cilantro for the mint

    Recipe #255603

    Saw this tonight on ATK and definately want to try it!! Placing here for easy finding later. As this recipe is for picnics, it is meant to be eaten at room temperature. Seems like a great alternative to fried chicken. (prep times are wild guesses)

    Recipe #239005

    This is the recipe my mother gave me for her delicious sweet potato pie. Because it is a "Mama" recipe, the measures are approximate and vary based on your taste and the natural sweetness and moisture of the sweetpotatoes

    Recipe #237577

    Yet another variation on the snowball cookie theme. These cookies are only sweet on the outside and melt in your mouth on the inside. I've made these every christmas my entire life

    Recipe #237565

    This is my favorite fried chicken recipe! Due to the labor intensiveness of it, I only make it for special occasions, but it is well worth the effort when i have the time. Maintaining an even oil temperature is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is fine, though it can be clipped to the pot only for the uncovered portion of frying.

    Recipe #235949

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