This dead-simple oat topping can be repurposed for any stone fruit as it comes into season this summer or for pears and apples in fall.
Author: Bryan Furman
This cake is perfect for beginners-it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.
Author: Janet McCracken
My mother has been making these spiced figs for 30 years. Made with the cinnamon and cloves you will not be able to eat plain figs again, they are too...
Author: Patti Grace
Another recipe in search of duplicating the deliciuos ravioli from Rising Moon. This recipe came from "Where the world's recipes are" website. Haven't...
Author: DogAndCatDoc
Author: Natalie Clark
A recipe from my Aunt Patty. There are recipes like this on 'Zaar, but this is a bit different in it's preparation and ingredients. An ambrosia type salad,...
Author: BothFex
It has been years since I have done any canning. I have made this recipe over and over. It actually won me a couple of ribbons in State Fairs.
Author: PaulaG
Make and share this Asparagus Salad with Balsamic Vinegar recipe from Food.com.
Author: CountryLady
Cuccidati The nonpareils called for to decorate these cookies are tiny pellets of colored sugar, not the chocolate disks.
Author: Adeena Sussman
Author: Susan Herrmann Loomis
Make and share this Roasted Figs With Prosciutto and Gorgonzola recipe from Food.com.
Author: Terese
Super-simple to put together, this is a great, fast method for really good, crispy crumbed chicken, and I've added garlic for extra flavour. Pounding the...
Author: Jamie Oliver
This is a delicious and fruity side dish! I got it from my cousin Bill, who says every time he brings it somewhere he gets bombarded with requests for...
Author: Kree6528
Author: Ruth Cousineau
This marinade gives the chicken a fresh flavor. Easy to make and quick. Don't over cook the chicken but make sure it is done.The recipe makes 3/4 cup of...
Author: Bergy
Author: Janos Wilder
I got this recipe off a morning show back in 1997 and it has been the stuffing of choice every Thanksgiving since. Will stuff a 16 to 18 lb. turkey.
Author: Jo Coburn
An old client gave me this great recipe and I have been making it for years. Passing the apricot halves through the large holes of a meat grinder makes...
Author: Ronalynne
Make and share this Sesame & Ginger Carrots recipe from Food.com.
Author: Bergy
Crab is an old favorite of mine. This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
Author: James Tanner
Just a little Parmesan, good extra virgin olive oil, and lemon juice and zest is all it takes to create simple, light, lemony pasta
Author: Jamie Oliver
Adapted from "Food in Jars". Not nearly as boozy or as sugary as the ones my grandmother used to make, just enough to give them flavor. I use brandy, but...
Author: zeldaz51
These nuts are great on top of a delicious salad, but are also good as a snack. Because there is no butter, it keeps the calorie count low! This recipe...
Author: breezermom
This is just what our family thinks of when we eat this recipe. This is a recipe that my mother, Ruth made when I was a child and has been one of my own...
Author: vosswood
Make and share this Maple-Pecan Glazed Salmon recipe from Food.com.
Author: Lori Jones
This recipe originally accompanied Vidalia Onion Fritters with Tamarind Dipping Sauce. Tamarind water gives this very nicely balanced tart-yet-sweet dipping...
Author: David Waltuck