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    881 Recipes

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    Bacon, Swiss chard and a sweet tangy dressing! Adapted from Mississippi Current Cookbook.

    Recipe #519080

    Fresh thyme and Portobello mushrooms...2 of our favorite flavors in one delicious soup.

    Recipe #504258

    Once these are rolled into logs they can be kept in the fridge for one week, or frozen for up to a month. Great for a smaller batch cookie with lower amount of sugar. Adapted from a Southern Living recipe.

    Recipe #504251

    Anyone who has had the onion rings at Hackney's restaurants in the Chicago area will immediately know what these rings are like. They are served in a loaf, or brick, and when it arrives at the table everyone starts pulling it apart, like taking flakes off a bale of hay. The thinly sliced onions are lightly breaded and packed into a loaf, then deep fried so that the outside of the 'brick' is usually well done and sometimes the hot oil never gets to the inside of the brick. For that reason, I would usually order ours 'well done' so that the inside gets crispy. I have moved away from Chicago and found myself craving these rings so I went on a quest to figure it out. I came up with a 'controlled pile of rings', as opposed to the 'brick', using a Fry Daddy to keep the oil temperature under control. I'm really happy with these rings!

    Recipe #490637

    Quick, easy and healthy....from The Best of Relish Cookbook

    Recipe #458419

    These potatoes are SO good and the recipe so simple. This is a great way to create a tasty side dish while grilling meat. The potatoes will turn black on the outside but that's OK, that's how they should be. Recipe adapted from Big Bob Gibson's BBQ.

    Recipe #419546

    I found this recipe on a bag of baby Dutch yellow potatoes that I recently bought for a different recipe. THIS recipe sounded so good that I changed my menu and prepared this instead. It was a hit with my family. Although it states "baby DUTCH yellow potatoes", I'm sure that this would work as well with any variety of baby potatoes. I haven't tried it with larger potatoes cut down to size. I used fresh lemon juice and I really think that this made the recipe so I can't vouch for it if you use the bottled stuff.

    Recipe #418979

    These are addictive. Recipe adapted from 'Relaxed Cooking with Curtis Stone". I used Lee Kum Kee Chinese barbecue sauce, available in the Asian section of well-stocked grocery stores, or in Asian grocery stores.

    Recipe #386394

    Quick and easy bite-size snacks. Cooking time is actually the refrigeration time.

    Recipe #360418

    Easy Japanese Cooking by Emi Kazuko. Uyeno loved this.

    Recipe #353147

    Delicious tomato tarts, perfect for a cocktail party. The frozen puff pastry comes 2 sheets to the box and the halloumi is a Greek grilling cheese.

    Recipe #322420

    I found this in Sam the Cooking Guys's cookbook called 'just a bunch of recipes'. I needed to use up a bounty of corn purchased at a farm stand. I tweaked it to our tastes, of course. The original recipe called for 1/2 to 1 tsp. of cayenne pepper (way too much for my husband's taste)_so I used 1/4 tsp. The original called for the juice of 1 lime, which I would have been happy to use but, I lacked a lime so I used 2 T. of bottled lime juice. Also, the original called for crumbled goat cheese but I used what I had on hand....a Mexican (Cacique) Cotija Queso Seca cheese that crumbles. I think you could use any crumbly type cheese but I would stay away from really strong flavored ones, such as blue or roquefort. The Cacique was perfect for our tastes, just right! I'm posting the recipe with my changes. Oh, also, if you don't like cilantro, please don't try this recipe because, in my taste buds, the fresh cilantro really makes this dish. This is a wonderful, colorful side dish. My daughter said it looked like the Mexican flag!

    Recipe #320384

    Take advantage of the fresh herbs in your garden with this delicious omelet fit for two. If you don't have fresh herbs on hand, use 1 1/2 tsp. dried Italian or French herb blend.

    Recipe #311521

    A delicious dip for tortilla chips, pita or bagel chips or fresh vegetables. From the California Milk Advisory Board.

    Recipe #310992

    A delicious homemade vinaigrette to dress up greens and any other vegetables you wish to add. This stores well in the fridge but let it come to room temp before serving.

    Recipe #310603

    A tasty dip to serve with thick potato chips (like kettle cooked) or toasted slices of baguette. Recipe source: Chicago Tribune Good Eating.

    Recipe #310367

    This is a Martin Yan recipe....I watched him doing a demo of this at a Home Show years ago. Of course, he was showing off his amazingly quick chopping skills and the prep time, for him, was about 2 minutes. My prep time was longer, about 25 minutes! Get all your ingredients ready in little bowls, get your rice to cooking and when your rice is done, stir-fry the beef...dinner will be ready in 10 minutes once your ingredients are prepped. By the way, this is spicy....if you want it less spicy, use less dried red chilies. The dried red chilies, chili bean paste, hoisin sauce and dark soy sauce can be found in Asian markets or, increasingly, in major grocery stores in the Asian aisle.

    Recipe #301471

    I saw this being made on a Robin Miller episode on Food Network. I printed out the recipe and it's been sitting in my "to do" pile for quite a while. We finally tried it tonight for dinner and were delighted at how all the flavors blended together and it just couldn't be any easier or more versatile. You can make your own basil pesto, of course, and use any flavor of tortilla, or just use plain (we used spinach). The original recipe called for canned artichoke but we don't like those and so I used marinated artichokes in the jar and rinsed the oil off, then squeezed them dry in a paper towel. The sun-dried tomatoes added a lovely bite of flavor, I do not recommend leaving them out. These will make a really nice, light summer meal served with a couscous salad, or some other Mediterranean type salad.

    Recipe #301464

    Long name, easy recipe. I found this in the Food Network Kitchens Cookbook and made it for my husband and daughter (me too!). We loved it...the hoisin gives the mild beef tenderloin an exciting sweet and spicy flavor around the edges of the slices. The recipe, as written in the cookbook, said to roast to 125° (on a thermometer inserted in the center of the meat) for medium rare. I accidentally let it go to 127 and it did make a difference as it came out slightly more than medium-rare, though it was still really tasty. I don't think I'd let this go to medium, medium-well, or well-done. I used rice wine in place of the sherry. This quickly became a family favorite and one I will do whenever I find 2-lb. tenderloin roasts on sale. I served the beef and mushrooms simply, with a side of roasted sweet was a memorable meal!

    Recipe #299029

    Rhubarb season is coming so I thought I'd post this recipe that I got from my Aunt. I believe it's a Mollie Katzen recipe as my Aunt loves her stuff.

    Recipe #299015

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