This is how i make my brown gravy, and my fiance loves it this way. I hope you enjoy it too :) Mine tends to be more runny sometimes, so feel free to add...
Author: Cypress
I keep on finding then losing this recipe. I am going to post it now before I lose it again. Delicious with pecans and olives and creamy. Will last in...
Author: mandabears
Here are two different recipes for this spice, this is great to have handy in the cupboard to use in so many recipes
Author: Kittencalrecipezazz
I go this out of the local newspaper. I LOVE, LOVE this dip, in fact a friend of mine and I make it and finish it all in one sitting. Great with corn chips....
Author: A foodlover
This sweet-tart Japanese style dressing is from the Flying Fish Restaurant in beautiful Carmel-by-the-Sea, CA. This dressing can also be used as a marinade...
Author: susie cooks
Mussels taste of the sea and a quick and easy to cook. I was always told to drink a glass or 2 of wine when eating mussels - why? I don't know.
Author: Coasty
This is a great chicken coating mix, it taste almost the same as Shake and Bake! When I made this I use seasoned salt but that is optional. For a kick,...
Author: Kittencalrecipezazz
Make and share this Coffee and Cocoa Steak Rub recipe from Food.com.
Author: Please Delete
Simple orzo recipe, prepared like risotto. Original recipe by Pam Anderson, published in the Washington Post, June 7, 2000.
Author: Bolistoli
Breaded and golden-fried goat cheese medallions are a great appetizer served with a drizzle of honey, garnished with sliced or diced peppers and spread...
Author: Lynn in MA
This is not a gourmet cheese ball by any means but when the craving strikes you, a delicious spread can be thrown together in no time. Perfect for snaking...
Author: Bekah49036
This is a filling main dish salad that is perfect to bring to work for lunch (you can pack the dressing separately). The beans have an earthy flavor that...
Author: threeovens
Make and share this Sea Bass With Garlic Mayonnaise recipe from Food.com.
Author: JackieOhNo
This is junk-food at its best - quick, inexpensive, filling, hearty, and fun! :-) It's also super easy to whip up and very kid and family-friendly! Great...
Author: Helping Hands
Make and share this Uncle Bill's Salmon Marinated in Maple Syrup and Soy Sauce recipe from Food.com.
Author: William Uncle Bill
Make and share this Cool Whip Chocolate Pudding Pie recipe from Food.com.
Author: Chef mariajane
Make and share this Olive Garden House Dressing recipe from Food.com.
Author: Lisa_Roy
Make and share this Grilled Salmon With a Honey Dill Sauce recipe from Food.com.
Author: Chef-Boy-I-Be Illin
Want garlic mashed potatoes but don't have any real potatoes on hand? Use this simple recipe instead.
Author: Ransomed by Fire
Old fashioned pea salad, this is my Mawmaws recipe, the only thing I added is the cheese! It's a regular on our table. Enjoy!
Author: Misty Bryant
This recipe is from Bird Watcher's Digest. I prefer using peanut butter because it doesn't melt outdoors in the summertime like grease does and birds love...
Author: txgammi
Make and share this Spicy Ranch Fire Crackers recipe from Food.com.
Author: PansyPhilosophy
Was looking for something nice and crunchy to serve with a pasta dish, and found this recipe in *Everyday Food**
Author: lecole54
Make and share this Jell-O Oreo Pudding Pie recipe from Food.com.
Author: CJAY8248
This recipe is from a book called "Gifts from Your Kitchen Cookbook" by Marie Roberson Hamm. Though the original recipe is for seasoned salt, I substituted...
Author: dogsandwoods
This is the dressing I always go to when making a taco salad. I have used it on both beef and chicken taco salads. It is simple to make and tastes really...
Author: Jill L. Margaritta
I found this recipe looking for Middle Eastern recipes for ZWT6 and realized that as far back as I can remember this was exactly the way my mom and paternal...
Author: gailanng
Make and share this Quick & Tasty Salami Roll-Ups recipe from Food.com.
Author: newspapergal
So here is the story behind me and mushy peas. I love peas, but I don't like mushy peas (like the kind that come out of a can mushy, not like this recipe...
Author: SarahBeth
We found this recipe in his amazing cookbook and off his cooking show. This is made for Beer can chicken, but can also be used on ribs. I hate salt,so...
Author: dragonpawz
This is a nice Mediterranean-influenced marinade. All the herbs in this recipe except for the parsley are dried herbs. This can easily be turned into a...
Author: queenbeatrice
I used to be La Madeleine's DFW catering chef, and the production kitchen cooked all the rotisserie chicken, and I did really like the rub they used. This...
Author: CookinCowgirl
This is o simple and soo good. I remember me and my roomies lived off of this at spring break at Padre Island cause we spent all our money on booze!!
Author: Jessica K
Make and share this Pan Seared Herbed Salmon recipe from Food.com.
Author: MarthaStewartWanabe
I got this rub from an Internet BBQ newsletter. Although meant for ribs it could also be used for chicken.
Author: rocket_j_dawg
Make and share this Easy Pineapple Cheese Ball recipe from Food.com.
Author: lil ladybug
Yummy appetizers. You can make up a tray with these, or use your imagination and use bologna or other meats. If I use bologna, I add a tablespoon of mustard...
Author: Darlene Summers
I got this recipe from a fellow pampered chef consultant. I can't wait to try it! Note: This recipe was modified from one on Allrecipes.com
Author: Tinat51796
The original recipe comes from Harumi Kurihara. Using the scallops normally available in the US, I had some problems with amount of sauce in her original...
Author: Rinshinomori
My brother and I make this all the time when people come over, and its usually the first thing gone. Its a fairly straightforward layered bean dip that...
Author: Indemnity83
I should call this Disappearing Cole Slaw because that is a better description. If I had read the recipe first, I might never have tasted it but give it...
Author: Texas Barby
Make and share this Gorgonzola Cream Sauce recipe from Food.com.
Author: Emma Pham
The original spice by Chef Paul Prudhomme is varied in texture-crushed spices, smaller bits and a bit larger bits. For best results a mortar and pestle...
Author: Caryn Dalton