Polenta is basically cornmeal mush, and it can be made with any kind of cornmeal, ground coarse, medium or fine. (You don't need bags marked "polenta.") As with most ingredients, though, the better the...
Author: David Tanis
This is perhaps the most famous recipe created by Marcella Hazan, the cookbook author who changed how Americans cook Italian food. It also may be her easiest. Use your favorite canned tomatoes for this...
Author: The New York Times
From The Everyday Low-Carb Slow Cooker Cookbook by Kitty Broihier & Kimberly Mayone. "These flavors may remind you of something your grandmother used to cook. A great dish for a simple fall supper." Serving...
Author: NELady
This dish is one recipe calling for leftover pasta that is actually worth planning for. It's portable, it's endlessly versatile, and it's practically foolproof. Substitute almost any cheese for the Parmesan...
Author: Mark Bittman
A good rub makes grilling or roasting easy. This one combines the best of the salt-pepper-garlic notes of Santa Maria-style barbecue with the depth of coffee and clove. Diners will be hard-pressed to place...
Author: Kim Severson
Once you try this pickle relish, you will never buy store-bought again. I usually chop the veggies in my food processor. I pulse them until they are finely chopped but still on the chunky side. You do...
Author: dawnie2u
I got this recipe from a friend at work about 8 years ago. It's been my husband's favorite meal ever since. He's requesting it for his special Father's Day Dinner this weekend. This meal is so super easy...
Author: Bullscreeker
grandma's recipe it is always gets eaten all up at most potlucks not too sweet nor too vinegary best if made 2-3 days ahead The longer it sits the better it tastes
Author: muffinlady
Make and share this Sofrito Chicken (Crockpot, Crock Pot) recipe from Food.com.
Author: Ang11002
Author: Pierre Franey
Totally addictive appetizer! Dill pickle rounds are the center of attention when wrapped in a blanket of cream cheese spread deli meat. An interesting appetizer I wanted to try after chef EnJenn3 described...
Author: Tinkerbell
Make and share this Ribs and Rub in the Crock Pot recipe from Food.com.
Author: Timothy H.
Author: Pierre Franey
This is a method of cooking a standing rib roast that never fails. Crispy on the outside and juicy on the inside. The seasoning you choose is up to you. I did not include seasoning time in prep time. Recipe...
Author: Vicki in CT
This is from my MIL. This is a great salad and lasts a long time in the refrigerator. Cooking time is actually marinating in the refrigerator.
Author: adopt a greyhound
Tangy and delicious, and so crazy easy to make. If you are buying frozen shrimp, make sure you get them with shells on, boiling and peeling yourself. Makes all of the difference. From Paula Deen.
Author: Barenakedchef
These are really easy to make and very tasty. I make these a lot when I forget to thaw out my meat. They take about 5 minutes to prepare and go!
Author: Sarah in New York
Make and share this Baja Citrus Marinade (Chicken or Pork Chops) recipe from Food.com.
Author: apricot 123
This recipes has been submitted for play in ZWT9 - Cajun/Creole. The recipe is from cookbook: Cajun Cooking by Better Homes and Gardens. Ham and hot pepper jazz up the flavor of this colorful bean and...
Author: Baby Kato
Walk in the door and have barbecue chicken cooked and waiting. That's exactly what this tastes like...and the crock pot does the work.
Author: Chicopee
From The Everyday Low-Carb Slow Cooker Cookbook by Kitty Broihier & Kimberly Mayone. "This classic combination doesn't get much easier! For crisp vegetables, add the peppers and onions halfway through...
Author: NELady
These are denser than my ordinary whole wheat buttermilk pancakes. Make up a batch, freeze them in packets of three, and thaw in the microwave for a quick, substantial breakfast.
Author: Martha Rose Shulman
In the search for the best pulled pork recipe there were several that I found that were appealing. I combined a couple recipes and added my own flare to make this delicious dish. The recipe is easy enough...
Author: Splash035
This is a recipe for a hot beverage we enjoy on cold winter evenings. When curled up with a good book in front of a blazing fire, nothing tastes better than cider. Preferably, it is made with cloudy, unfiltered...
Author: Jacques Pepin
You can use this for so many things. Great for dipping boiled shrimp, steamed crab legs, as a marinade, white BBQ sauce for grilled chicken. It's amazing. From BBQ Addicts Friends.
Author: KathyP53
This is a really good chili recipe from Betty Crocker's Slow Cooker Cookbook. I've served it at gatherings may times and everyone always enjoys it! We enjoy ours served over Fritos with cheese and sour...
Author: AprilShowers
This is from The Totally Garlic Cookbook, via DIY network. So easy and so good! The size of the pickling spice is estimated.
Author: Sharon123
Make and share this Fall-Apart Tender Pork Butt Roast (Pulled Pork) recipe from Food.com.
Author: Wildflour
Originally from one of the American Diabetes Association cookbooks, I made changes to make it tastier. Deliciously tangy with crunchy sweetness throughout! For a healthier version, use margerine instead...
Author: LoydaP
This recipe is so easy and the shredded beef makes fantastic filling for burritos or tacos. I buy can of enchilada sauce to smother the burritos with and then top with shredded lettuce, tomatoes, onions,...
Author: Sooz Cooks
The natural sweetness of pure maple syrup adds to the great flavour of slow cooked beans... from Fresh from the Vegetarian Slow Cooker.
Author: Katzen
A Thanksgiving and Easter staple in my house. For the ham, I have used a large ham, 2-3 halves or several small ones.
Author: Sam 3
This is quite an old recipe, but like all older recipes it is quite simple, uncomplicated and delicious.
Author: MarieRynr
Found on Pinterest and shared so many times not sure who came up with it. The original recipe calls for Cream of Mushroom Soup, but I love Cream of Onion so I changed. You could use mushroom, onion or...
Author: True Texas
This is an excellent marinade from Martha Stewart. It is my go-to marinade for steaks. It sounded like a lot of garlic the first time I made it but I'm glad I kept the 4 cloves!
Author: Funfetti
This was the winner of the 2000 Texas Hill Country Wine and Food Festival. I rub this on steaks and leave at least overnight. You will have the most tasty and tender steak EVER! My friends won't let me...
Author: pamela t.
Make and share this Pepperoncini Pork Roast recipe from Food.com.
Author: tannermom
Posted for the ZWT III flight to Scandinavia. This is a great alternative to the usual poached salmon.
Author: Mulligan
Make and share this Hearty Split Pea, Bean and Barley Soup recipe from Food.com.
Author: dicentra
Make and share this Crock Pot Marinara Sauce recipe from Food.com.
Author: Budgiegirl
Make and share this Crock Pot Beans in Molasses recipe from Food.com.
Author: Dommel09
When you cook leeks in wine, they develop great depth of flavor. This is my favorite way to prepare leeks on their own.
Author: Martha Rose Shulman
Make and share this Weight Watchers Crock Pot Chicken Chili recipe from Food.com.
Author: Clean Plate Club
Make and share this Fig and Ginger Jam recipe from Food.com.
Author: ratherbeswimmin
There is more to Memphis BBQ than their dry rub ribs. This recipe is inspired by the pulled pork sandwiches at Leonard's Pit Barbecue, a favorite of locals since it opened in 1922.
Author: ratherbeswimmin
On the hottest days, Indians forgo iced tea ("too American") for fresh limeade and perhaps mango lassi, which combines fresh mango with yogurt and cardamom. This recipe comes from the cookbook author Madhur...
Author: Elaine Louie
This recipe is from Prevention. I haven't tried it yet, but it sounds delicious and I wanted to save to recipe to make soon. Vegetarian soup, but could add cooked lean turkey kielbasa slices if you'd like...
Author: CarrieQuiteContrary
Make and share this Pink Stuff ( Cherry Jello, Cranberry Sauce Salad ) recipe from Food.com.
Author: mamasan
This is the mushroom base that Scott Samuel, a chef instructor at the Culinary Institute of America in Napa, Calif., uses in conjunction with beef in his burgers. I have cut the amount of olive oil to...
Author: Martha Rose Shulman