Make and share this Mississippi Cornbread recipe from Food.com.
Author: Shawn C
Make and share this Spiced Beef Empanadas With Lime Sour Cream recipe from Food.com.
Author: shmeks02
I love Emeril because he almost never lets me down. This recipe came from an episode of Emeril Live. I usually use fresh broccoli, and roast it just until it browns up around the edges. I also add about...
Author: DungeonDeb
Make and share this Saskatoon Berry Jam recipe from Food.com.
Author: Diana Adcock
This is a recipe my mother gave me. It is so simple, moist, and delicious. At least we like it. I have no idea where she came across it, I think a friend gave it to her. You can make this as spicy as you...
Author: ladyautumn
This recipe came from the January 2010 Vegetarian Times Magazine. I made this vegan, but I am posting the original recipe that isn't vegan. It was absolutely delicious and my DH asked for more. I wish...
Author: Chef Joey Z.
Make and share this Instant Pot French Onion Baked Potato Soup recipe from Food.com.
Author: norasingley
Make and share this Macaroni Salad With Bacon, Peas, and Creamy Dijon Dressing recipe from Food.com.
Author: SarahBeth
Growing up in the Midwest, this soup was a staple in our menu during the long winter months. When our sons were at home they loved the soup but it never seemed to hold them for very long. I added a few...
Author: CindiJ
A soupalicious spin-off of everyone's favorite party dip! Chunky artichoke hearts in a rich, velvety base of pureed spinach and artichoke hearts, accented by cheese and bacon (optional).
Author: Marla Swoffer
I can't tell you if this is like Panera Bread or not because I've never been there, but this is a good soup. I added a little salt and pepper and red pepper to spice it up, but the recipe doesn't call...
Author: AmyZoe
This is an easy recipe...people who hate spinach...love this dish....I'm always asked for this recipe...MOST IMPORTANT! SPINACH MUST BE VERY WELL DRAINED...ALL LIQUID MUST BE SQUEEZED OUT OF SPINACH!
Author: Baby Kato
Make and share this Pan-Seared Shrimp With Chipotle-Lime Glaze recipe from Food.com.
Author: ratherbeswimmin
In baking the shrimp instead of frying you save on loads of calories without sacrificing taste. Cornstarch helps the coating to adhere much better to the shrimp instead of flour. This recipe works best...
Author: Dedee Royale
I love this recipe, because it is simple, tasty, and the variations are innumerable. It is an excellent choice for serving with dips, soups, beer, or just on its own as a snack; from the Bites and Pieces...
Author: TOOLBELT DIVA
This sounds interesting. I grabbed it from a cookbook on my mother's shelf called 'Grandma's Casserole '. I wanted to put in on here so I have it when I am back in the UK. It sounds like it would be a...
Author: Sarah_Jayne
BBQ Sauce from USA Sunday paper by Guy Fieri. Used on Country Style ribs that I used his "Guy's Righteous Ribs" recipe. I actually cooked the ribs after putting the rub on them in the crock pot and drained...
Author: frostyprecious
A delicious quick and easy meal that is sure to impress guests! Using a baggie to fill the shells, and pre-shredded mozzarella cuts lots of time out. You can also add and ingredients that perks your taste...
Author: amber h.
My family calls these kinds of dishes my "concoctions". We had a couple of thick-cut pork chops left over, so I decided to adapt a tex-mex chicken casserole I've made that the family loves. I added a little...
Author: Good Cook Wanda
This version of a classic, combines creamy goat cheese and nutty Parmesan. The macaroni is mixed with the cheesy sauce, and then topped with a Parmesan, thyme, breadcrumb, and goat cheese mixture. Serve...
Author: Karen in MA
I was looking through an old Fannie Farmer Cookbook, and came across this recipe.The original recipe made a 2-layer cake, but I cut it down to just make a smaller snack size type of cake.I put 25 minutes...
Author: Chef shapeweaver
On vacation in Gatlinburg, I purchased an old timey cookbook called "A Taste Of The Past" by Phyllis Connor. Each recipe has notes about the family history of the recipe and this one is from Elizabeth...
Author: Kats Mom
This is from Ina Garten's 2008 book Back to Basics . Perfect for that breakfast , lunch or brunch. She writes "If you want to serve four people, double the recipe and make it in two pans." I just love...
Author: ChefDLH
Fixed this last night and it was wonderful. The shrimp were bite size and went so well with the rest of the ingredients. I would imagine that this would also be good with cooked chicken.
Author: Nimz_
This is from whats4eats.com. Moros y Christianos is made in different ways throughout the Caribbean. What follows is the Haitian version. The butter plays off really well against the creaminess of the...
Author: Debbie R.
This is a rich and intense lemon mousse, so small portions, lavished with an uncooked raspberry puree, will satisfy every lemon lover in the crowd. You can present this mousse in a large bowl instead of...
Author: Leslie in Texas
I made this for dinner tonight and it was really good! I used tilapia for the fish. There is really no "sauce" for the pasta so I tossed the noodles with melted butter for some extra flavor, then topped...
Author: CarrieB.
Make and share this Tuna Noodle Broccoli Casserole recipe from Food.com.
Author: loloharris
Spicy, fresh, delicious! This recipe takes a bit of prep, but if you have two sets of hands, it's a fun dish to prepare! We're pretty new to Asian cooking, but this recipe seems unique to us because it's...
Author: Robyns Cookin
I had seen this done on another cooking show and had to try it. I tweaked it a little for my own personal taste and feel it would work for others.
Author: CabinKat
Make and share this Southwestern Soup recipe from Food.com.
Author: Little Suzy Homemak
These salmon cakes are super easy to make and quite savory. I just looked on the back of the Chicken of the Sea Pink Salmon package and saw the recipe. I had all the other ingredients around the house...a...
Author: yetunde_zannou
Everyone will think you're the cat's meow when you serve this elegant looking entree! And they will never know how easy it was, unless you tell them of course! Great company dish and easy enough for weeknights...
Author: Sharon123
I got this recipe from the Olive Garden website. I'm not a big fan of capers, so they were omitted, but I didn't want to change the original ingredient list. This stuff is incredible! You may be tempted...
Author: Kay D.
Home made Recipe #399692 (Highly recommend) and canned Fire Roasted Tomatoes come together to make a roasted tomato soup that is full of flavor. For an Italian flavor use basil and for a South West flavor...
Author: Debbwl
LOL You might notice, a lot of these recipes that I'm posting serve a lot of people. It's because.. I have a huge family. :)
Author: cellogirl2
She got it from Alma Worthington who was the food services director at Second Presbyterian for nearly 15 years. Dave's Mom, Dorothy had worked at that Church. This is a casserole made with cooked (leftover...
Author: Oolala
Not many entrees are normally made from canned tuna except those tuna casserole recipes which have been around for ages. I thought that making moist, flavorful Tuna Patties topped with a creamy dilled...
Author: CarrolJ
A friend of mine gave me this recipe. He was a cook in the Marines and loves to cook. I tried it and loved it. He said I could pass it on. I tried it and loved it.
Author: Russian Bear
Make and share this Mac & Cheese Bacon Bites recipe from Food.com.
Author: Food.com
I made this for our Halloween party and everyone commented on how great the chicken in it was. The secret is marinating it in tequilla and grilling it. My teenaged son and his friend enjoyed it (another...
Author: Roxygirl in Colorado
Pizza cooked in a pan, no yeast required. Where I found this recipe remains a mystery. The recipe is yellowed with age! Very, very simple to make.
Author: lets.eat
This quiche has a totally different texture than normal ones. Even quiche and cottage cheese haters love it!
Author: Onehornedone
Make and share this Milk Chocolate Bar Cake recipe from Food.com.
Author: Dorothy Nalley
This is a very simple, yet elegant, appetizer that can be served with fruit slices and/or water crackers (my preference).
Author: dojemi