From the kitchen of Quick and Easy Thai (liberal interpretation)
The original recipie is for beef; we have also sustituted chicken with equally delicious results.
From the kitchen of Barbara Holt, Home Bureau Member
A very yummy salad which you would probably not make if you saw the recipe in a magazine, but Barb tried it on us and it is delicious.
From the kitchen of Vegetarian Times and Amber, Frosting from The Vegan Chef and Amber
I have an inability to follow a recipe as directed; I always adjust to my needs. In this case, a cake for Chloe’s birthday. Requirements: Wheat free, dairy free, no refined sugar and deeee-licious. Mission accomplished.
From the kitchen of New Food of Life by Najmieh Batmanglij
Very succlent, very easy marianade for chicken. We skewered it and grilled it, though you could easy bake or pan fry in its juices.
From the kitchen of RecipeZaar
From a community cookbook submitted by Linda Taylor, this is an easy to prepare marinade that is great for grilling.
Yield: 1 ½ cups
Prep time: 3 minutes
From the kitchen of Nestle Toll House Best-Loved Cookies Cookbook
Makes 2 dozen brownies.
From the kitchen of Better Homes and Gardens
Makes 4 servings
Prep: 20 minutes
Marinate: 30 minutes to 2 hours
Cook: 8 minutes
From the kitchen of Better Homes and Gardens
Prep: 20 minutes
Freeze: up to 3 months
Cook: 15 minutes
From the kitchen of Better Homes and Gardens
Makes 6 servings
Prep: 20 minutes
Cook: 2 to 3 hour (high-heat setting) + 5 minutes
From the kitchen of Better Homes and Gardens
Prep: 20 min.
Bake: 20 min.
Cool: 15 min.
Stand: 15 min.
Makes about 24 pieces for 8 to 10 appetizer servings.
From the kitchen of Better Homes and Gardens
Makes 8 servings (10 cups)
Prep: 30 minutes
Cook: 20 minutes
From the kitchen of all recipes
Original recipe yield: 1 − 9 inch square cake.
Prep Time: 25 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 45 Minutes
Servings: 12
From the kitchen of all recipes
A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won’t be slow to say ‘yum’!”
Original recipe yield: 6 servings.
Prep Time: 20 Minutes
Cook Time: 12 Hours
Ready In: 12 Hours 20 Minutes
From the kitchen of Chanatry's
A wonderful party sandwich filler; keeps well in slow cooker. great with rolls and roasted peppers.
From the kitchen of American Profile
Nice to make when you have company or just on the weekend for breakfast or brunch.
From the kitchen of Vanessa Graham
A nice party dip
From the kitchen of Amber
Salty, sweet and oh so good.
Great with chili on a cold winters day.
The Zulu sauce has a dozen or so ingredients and is pretty hard to find, but very tasty. If you search “Ukuva Zulu Fire Sauce” online, you might find a local vendor. The sauce itself isn’t very hot, but has quite a strong flavor—hence the addition of so much tomato sauce to stabilize it.
Serves a lot. Just look at the ingredients. You’ll be eating it for days.
From the kitchen of Grammie Watkins
A very good snack bar.
From the kitchen of Mollie Katzen
Kale is my favorite veggie. This recipe is great-its tangy, savory and a little sweet.
I used dried cherries, that I soaked in hot water for about 10 minutes. I also used less sugar, about one teaspoon. Oh and I used extra virgin olive oil which is a MUCH healthier choice than canola.
From the kitchen of Mollie Katzen (molliekatzen.com)
A variation I havent tried yet but you can bet I will!
From the kitchen of some where
A crispy snack that is oh so good for you! Kale is virtually loaded with calcium, potassium, indoles (cancer-fighting substances), beta-carotenes, and other antioxidants (including ones that prevent blindness, macular degeneration and improve eyesight!)
From the kitchen of Pamela Anderson from "Cookies: Food Writers Favorites"
No, not that Pam Anderson. Anyway, these are delicious. I used half butter and half coconut oil which gave them great coconut undertones. They look kinda plain so you can drizzle a little melted white chocolate on top if you are going for aesthetic appeal.
From the kitchen of South Beach Diet Cookbook
This southern Italian soup features white beans. Choose from great Northern beans, cannellini beans, or any other white bean you happen to have on hand.
Serves 6.
From the kitchen of Marge Perry (NY Newsday)
Black beans seem to have a meatier, almost smoky flavor compared to other beans. In this sandwich they add depth and creamy texture as well as fiber and other nutrients to a traditional sloppy Joe.
Serves 6
From the kitchen of ?
Sweet, spicy, juicy, a touch tart. Use 4 cups in a whole wheat pie crust for a delicious treat. This will debut at Thanksgiving 2005. Cant wait!
From the kitchen of ?
A great way to use up all those green tomatoes!
From the kitchen of Whole Foods a la Amber
Ok, I have a chocolate addiction, I have to add it to everything. You can leave it out of this spicy chili or try it for something different. It turns out similiar to a mexican mole’ (not the animal).
