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    98 Recipes

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    If you are like me, you detest Pimento Cheese Spread. That gross, over colored mush your Mom used to buy in the small clear containers at the grocery. But, my love for cheese runs deeeeeeep, so, I thought I would make my own and we all love it! I make so many things with this recipe; incredible grilled cheese, appetizers, add a bit of spicy sausage and stuff mushrooms with the mixture. The possibilities really are endless. ENJOY!

    Recipe #313067

    Classic lasagna in my family is made by layering thin lasagna noodles, preferable egg pasta, with layers of bechemel or white sauce, and a light meat sauce. Here, curly short-cut pasta is topped with the white sauce and topped with a rich meat sauce for mixing in. - Rachael Ray

    Recipe #313066

    Living in California, I have tried every garlic fry out there and they all have too much garlic, too much/not enough salt or they are dry on the inside and lack the crispy crunch on the outside. Here is a better built Garlic Fry that leaves you satisfied without the all the fat and calories of the traditional version. Please note that fresh garlic should be used, as the jarred versions will overpower this recipe immensely.

    Recipe #313036

    This soup is satisfying without being heavy and leaving you in carb-coma. It is rich, creamy and filling. Serve with a nice salad and a glass of cold iced tea and you have a perfect meal that will not bust your diet! Occasionally, I have been known to sprinkle a few fat free croûtons on top for added texture and crunch. A great way to use up left over baked potatoes, or bake off a few extra the next time you bake potatoes and store them in the fridge up to 4 days in a sealed container.

    Recipe #313015

    We love spicy foods and tender juicy chicken. This recipe is great combination of both. If you have children, simply omit the Jerk Sauce from their portion. Keep in mind that you can make this recipe as spicy or as mild as you wish by simply adjusting the marination time or adding dry Jerk Seasoning to the marinade to kick it up. I love to serve my Garlic Fry recipe with this dish and a nice salad. Note that this recipe works great for boneless, skinless chicken breast and I have also used it on pork cuts. Prep time does not include overnight marination.

    Recipe #313013

    Paired with a nice salad, these Stromboli make for a quick, easy and filling dinner, as well as a fabulous appetizer when sliced into bite size servings. I serve them with a cold ranch dressing and a warm pizza Contadina brand pizza sauce. Have fun with them!

    Recipe #312637

    From my Gram to your kitchen! This is the REAL deal. This chili freezes very well for later use. If using fatty ground beef, the chili can be made in advance and refrigerated in order to lift fat from top before reheating.

    Recipe #312450

    I came up with this recipe for an ex-employer from Iran. He loved his homeland's food and missed it. I also have a pension for Persian food and adore basmati rice. This is my blend of some of my favorite Persian flavors. If you cannot find the Advieh Pollow or Koubideh Spice, which are typically found in the Persian markets, I strongly suggest that you order them from www.SpiceBazaar.com. They mix the spices to order and they are very fresh!

    Recipe #307645

    I never make any sort of chicken/turkey without brining it first. Once you try this recipe, you won't either. This is my standard brine that I use most often. This allows me to add any flavoring, dry rub, or sauce to my chicken without competing with the brine flavors. The brining process forces water into the muscle tissues of the meat by a process known as diffusion and osmosis. This additional moisture causes the muscle tissues to swell and hold more water. The resulting water in the muscle tissues will make the meat more moist and tender. Any spices herbs or other flavorings you add to the brine solution will get taken deep into the meat with the water.

    Recipe #306144

    Those Red Lobster commercials get me every time. Just can’t resist those visuals of endless shrimp, crab legs and lobster tails! Now I have said it before, that I’m not a huge seafood fan, but I do love shrimp. Cook this recipe for someone special, fix a nice cocktail, close your eyes and imagine yourself sitting on a sunny beach. Ahhhhh…summer will be here sooner than you think.

    Recipe #305001

    This Apple Crisp, or Apple Crumble, is the best one that I have ever made. It has become a staple for every gathering that we hold. I hear about it if it is missing from the food line-up! I also frequently take it to potlucks, BBQ's and get-togethers. It has the perfect blend of ingredients for a true homemade, down home, apple dessert flavor. This is very comforting in the winter months served warm, yet refreshing in the summer months served at room temperature with a dollop of sour cream, cinnamon or vanilla ice cream.NOTE: Prep time does not include the 15 minute resting time after baking. Do not skip this step or the crisp will have to much unabsorbed liquid and will become messy on the plate.

    Recipe #304806

    This is the only dressing I will ever use for Caesar Salad. It is from the creator of the Caesar Salad, Cesar Cardini. You can make it, like I do, or you can buy it in the store. It's a large bottle for 6.99 but this dressing goes a long way. NOTE that the original salad did not have bacon, croûtons or anchovy in it, but you can add them.

    Recipe #303952

    I had this chicken at Bobby Flay's Mesa Grill in Las Vegas and fell in love with it! The chef gave me the recipe for the Mesa Grill Poultry Rub! The rest of the recipe is mine. It's the juiciest chicken you will ever have, even the next day. You can make this on your rotisserie, in the oven, or on the grill. The following cooking times are only approximations, as all rotisseries, ovens and grills are different. Please refer to your owners manual. ROTISSERIE: 400 degrees @ 15 minutes per pound. OVEN: 400 Degrees for @ 15 minutes per pound GRILL: Coals on one side of grill, chicken on the other side @ 15 minutes per pound. Prep time does not include brining time.

    Recipe #302987

    I had an awful craving hit me for one of these wonderful K-mart Sub's and HAD to have one! I searched high and low and finally found a woman on a message board that used to work the deli counter in the late 80's at a K-mart in Dayton, Ohio. This was one of the same stores that my Mom would take me as a kid to get one of these wonderful sub's and a frozen Coke! I used to stand in front of the counter and watch them make these sub's and remembered all but one of the ingredients. Make sure that you wrap your sub's and allow them to sit for 30 minutes before serving or they are not the same. This allows the bread, meat and veggies to show some love to one another.

    Recipe #301815

    I found this on the Internet and made a few modifications. This is a great recipe for Evil Nutella.I call it evil because it is addicting!

    Recipe #299481

    An old standby for your get-together's.

    Recipe #297697

    This chicken is a great alternative to the heart attack on a plate fried chicken without sacrificing the texture and flavor of a good home made 'fried' chicken. I've been tweaking this recipe for some time and I have it just where we like it. My hublet loves this recipe, as do I.

    Recipe #296635

    I do not remember where this recipe originated, but I have been making it for about a year now and have found several applications for it. I love it for enchiladas! It is also great to pour a little in a bowl and fresh chopped tomato, avocado and black beans to use as a dip for tortilla chips. TO MAKE VEGETARIAN FRIENDLY, USE VEGETABLE STOCK.

    Recipe #296441

    This is a low fat version that I have been experimenting with the last few months. It is quite d'lish and we prefer it above the full fat versions. I like to serve it in smaller portion control bowls and give each person their own; that has been a real hit! People really seem to love the fact they have their own little dip for double dipping!

    Recipe #296380

    Prep time does include the 2 hour refrigeration time. This is a fabulous recipe that I adapted from a key lime cheesecake recipe so I could serve a key lime cheese ball. NO more using that icky key lime powdered mix or jell-o! I serve cinnamon graham crackers, croissant and pound cake with this lovely creation. I have also served oven baked flour tortillas sprinkled with cinnamon sugar. RECIPE HAS BEEN EDITED TO REFLECT THE CORRECT INGREDIENT AMOUNTS WHICH LED TO THE FIRST 2 POSTERS CHEESE BALL NOT FORMING A BALL.

    Recipe #296326

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