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    74 Recipes

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

    Here is another P.F.Chang's Bistro recipes, since all of you liked the Lettuce Wraps so well. I think this one is yummy as well.

    Recipe #89029

    This fudge is deliciously rich and would make a great gift idea.

    Recipe #79160

    This makes a light nice, refreshing dessert for your holiday meal.

    Recipe #75796

    Nice if you like Yucca. Recipe Source:TOO HOT TAMALES with Susan Feniger and Mary SueMilliken From the TV FOOD NETWORK - (Show # TH-6220broadcast 03-10-1997) Downloaded from their Web-Site -http://www.foodtv.com

    Recipe #75189

    We love the nice change to plain egg salad. This is the original recipe,however, I prefer to leave out the cheese and it's still great!

    Recipe #69608

    Posting as requested

    Recipe #69555

    This is a recipe I am posting for a request. I have not tried it myself. By Chef Jamie Roraback

    Recipe #69428

    These are a great appetizer for any occasion. The sauce will go well with any seafood.

    Recipe #68531

    Nice addition to a Mexican meal.

    Recipe #68289

    I love crock pot cooking and I was so intrigued by this recipe, especially if you don't want to heat up the kitchen. I haven't tried it but, let me know what you think. Crock pot Banana Bread Recipe from: The Best of Electric Crockery Cooking

    Recipe #67917

    Nice moist Gingerbread. I love it with lemon sauce.

    Recipe #67896

    This is a Pillsbury Bake-Off winner recipe from Betty Marx Brooklyn Park, Minnesota 38th Bake-Off Contest, 1998

    Recipe #67775

    This recipe only has 5 ingredients! So simple so good. You may use strawberry or whatever jam is your favorite.

    Recipe #67759

    This makes the most elegant looking moist cake, ever. Please refrigerate after making.

    Recipe #67349

    This is a recipe from William and Sonoma's Vegetarian Cookbook.

    Recipe #67002

    Haven't tried this, but it sure sounds yummy.

    Recipe #66713

    I learned how to prepare this when I worked with a Greek chef.

    Recipe #66509

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