>I made this with cooked tofu in place of the chicken and made my own homemade bread, cooked shrimp would be another great addition. The amounts only yield two, you can go ahead and double if you like. This salad is served warm

>This is my recipe. I was making this just to have the Asian flavored fried chicken wings but the marinade smelled so good I turned it into a sauce. I have had wings like this with sticky sauce but this is really good. Don't forget to...

>This BBQ recipe is jammed packed full of flavors that bring all kinds of wonderful sensations for your taste buds. Ok, this description may sound over the top, but one mouthful and you will know this is an over the top kind of burger....

>This recipe is to be used in place of Italian sausages without the casings, the amount of spice blend is good for 2 pounds of ground pork, I most always add in an a small onion and 2 tablespoons fresh garlic to the pork mixture in...

>This is a bakery-quality coconut cream pie, if you are searching for an everyday ordinary pie then pass this by, but if you want the best coconut cream pie on the face of this earth and one that brings you rave reviews then I suggest...

>I created this grinder in 2013. Originaly it was made with the pork, hence the name squealer. My body has developed an intolerence for pork ( hope it is short lived ) so I started making these with beef. Both meats make an excelent...

>Whether you decide on sauce, or just a great marinade for your next barbecue, beer is an ideal addition. Beer is a natural meat tenderizer and a deeply flavored stout such as Bear Republic, Big Bear Black Stout is a great way to go....

>I found the original recipe in a Taste of Home cookbook submitted by Vickie Lowe from Pennsylvania. I found I didn't have the exact ingredients, so I made a couple of substitutions and omitted a few things, and I came up with this....

>Knafeh is a very popular, tasty and sweet dessert that comes from the heart of Lebanon (Middle Eastern). It is an excellent idea for dessert and special occasions. Preparing Knafeh requires a little time, but the result is quite...

>Um Ali is an Egyptian (Middle Eastern) dessert that combines the creaminess of bread pudding with the cinnamon nut stuffing of Baklava. It is a wonderful treat warm out of the oven or cold out of the fridge. Each chef has her/his own...

>My family really enjoys this tasty treat. I love summer because you can get rhubarb in abundance!

>These are the best baked beans! If you've never made beans in a slow cooker you will know how easy and stress-free it is, you do however need a little patience to wait until they are done and ready to eat The flavors of bourbon, maple...

>As far back as I can remember this is Banana Pudding that my Mom always made for every Family get together. And a few times it was even made for birthdays.This recipe contains instant pudding but if you want to take the time to make...

>This is such a great recipe, and so versatile. My favorite, is to serve this with my homemade ravioli or tortellini; but, it is also delicious over grilled steak and pork with mashed potatoes, pasta and grilled chicken; or lamb and...

>These make a great appetizer, lunch, or main course. They are absolutely delicious with a bit of a kick. I like to serve this dish with crusty bread. And, this dish is equally as good with mussels, clams or shrimp; or, a combination of...

>This is a recipe inspired by a great little restaurant in a town called Owen Sound, Ontario Canada: Dragonfly Cafe. I switched up some of the ingredients and of course, have no idea the exact ingredients that they use. This is a great...

>A perfect side dish for that night on the grill. Goes great with steak, chicken, or a 'slab' of ribs. It is easy to prepare, and so delicious. And, perfect to use with those Summertime Farmers Market Vegetables. Now, these can be baked...

>This is one of my favorite, yet very easy sauces to serve over fish. It is just enough sauce to coat the shrimp; but, not too much, so it covers up the flavor of the fish. My one recommendation is to use fresh shrimp and cook it...

>Lovely appetizer! These mussels are heavenly! Do lots, they will go quickly.

>This is awesome over mashed taters, baked taters or fries!

>OMG! These little treats are to die for. I only make one at a time so as not to eat the whole container in a single serving. Of course time will tell if I can post this recipe using the single date recipe. While in Nova Scotia several...

>When the garden offers her bounty it can be overwhelming - so it is with radishes. You have to use them in a certain period of time for them to be at their best. I like this simple salad to use up some of the surplus. It keeps well in...

>I was looking through the "The Best of Country Cooking 2007"and I came across this recipe.It was ssubmitted to the above cookbook by Nancy Zimmermean from Cape May Court House,New Jersey.I decided to try it,and it wasn' t too bad :).I...

>Source; New York Times/July 9, 2008. This is the recipe that set off an explosion of baking frenzy! Is this the perfect chocolate chip cookie?.. the consensus is yes! Bread and cake flour paired together for this cookie, NO all-purpose...

>This is so extremely easy I'm sure many already know how to make a soft-boiled egg without a recipe but there may still be someone who will appreciate a recipe, these are great on toast

>Taken from my Favorites folder! I`m not sure where I got this recipe from it does go back quite a while

>In looking for a granola recipe to make, I kept finding recipes that included varying amounts of oil, usually a lot of oil! But finally I found an oil-free granola at eaturveggies.com that uses fruit juice instead. I wasn't sure this...

>Have to be some place and no time to cook? Too tired to cook after a long day? Just don't want to cook? Well then this is for you! 7 minutes or less from start to finish from fridge to plate! So easy to fix, just add chips if you like!...

>PLEASE READ FIRST! This recipe is just some of this and that I put together from here and there and I have no measurements for it. There really aren't any...except your eye ball and taste buds. Because I have to use measures I put some...

>I got this recipe from a friend and loved it! I think it's pretty healthy and it's a new twist on slaw! I used a sugar blend of Splenda and white sugar. I also use sunflower oil or light tasting olive. These 2 things and the spices...