Recipes prepared for 60+ Minutes

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appetizer
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dessert
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lunch
sauce
side dish
snack
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Base:
Beef
Bread
Christmas
Dairy
Diabetic
Easter
Egg
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Gluten free
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Poultry
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Thanksgiving
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Ethnicity:
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Bulgarian cuisine
Canadian cuisine
Chinese cuisine
Croatian cuisine
French cuisine
German cuisine
Great Britain
Greek cuisine
Hungarian cuisine
Icelandic cuisine
Indian cuisine
Italian cuisine
Japanese cuisine
Jewish cuisine
Mexican cuisine
Moldovan cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
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Time:
Less than 1 Minute
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60+ Minutes

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Dish Name	Comments
90 Minute Dinner Rolls Submitted by Chef
AB's Baby Back Ribs Submitted by Chef
AB's Meatloaf Submitted by Chef
Adobo Chicken Submitted by Chef	Filipino
Aioli Platter Submitted by Chef
Alevench Submitted by Chef
Alice Chicken Submitted by Chef	Great mid-week dinner!
All Day Apple Butter (Crock Pot) Submitted by Chef
Almond Biscotti Submitted by Chef
Angel Biscuits Submitted by Chef
Angel Lush Submitted by Chef
Angel Trifle Submitted by Chef
Apple "Pizza" Submitted by Chef
Apple Brine for Turkey Submitted by Chef
Apple Cinnamon Cake Submitted by Chef	A dense apple dessert with a sugary cinnamon crust.
Apricot Raisin Biscotti Submitted by Chef
Army Barbequed Chicken Submitted by Chef	For large parties.
Asian Chicken Rolls Submitted by Chef
Asian Coleslaw Submitted by Chef
Asian Eggplant Submitted by Chef	A recipe which is as easy as it is tasty. A great sidedish to any rice or meat meal
Au Gratin Potatoes Submitted by Chef
Autoclaved Turkey Submitted by Chef	This is easy if you have access to an autoclave.
Autumn Pot Roast Submitted by Chef
Bacon Appetizer Crescents Submitted by Chef
Bailey's Irish Cream Submitted by Chef
Baked Barley Submitted by Chef
Baked Beef Submitted by Chef
Baked Burgundy Beef Stew Submitted by Chef
Baked Honey Mustard Chicken Breast Submitted by Chef
Baked Potatoes Submitted by Chef	bacon bits optional
Baked Quinoa Casserole with Peruvian Potatoes and Cheese Submitted by Chef
Baked Rigatoni Submitted by Chef
Baked Rigatoni with Eggplant and Garlic Sauce Submitted by Chef
Baked Spring Rolls Submitted by Chef
Baklava Submitted by Chef	Working with phyllo is always difficult, just do your best it usually works out all right.
BAKLAZHANNAYA IKRA (EGGPLANT CAVIAR ODESSA ST Submitted by Chef	Russian
Balsamic Chicken Submitted by Chef
Bama Hors d-oeuvers Submitted by Chef
Banana Banana Bread Submitted by Chef
Banana bread Submitted by Chef
Banana Bread (No Milk, Yeast, or Wheat) Submitted by Chef
Banana Nut Bread Submitted by Chef	NOTE: use pecans or walnuts, or no nuts at all.
Banana Snack Cake Submitted by Chef	Recipe called for 1 cup sugar
Banana Sour Cream Bread Submitted by Chef	d increase the temp-re to 310C.
Banana-Chocolate Pie Submitted by Chef
Banana-Oatmeal-Pecan Bread Submitted by Chef	Hearty bread
Banica with Meat Submitted by Chef	d definitely add more: say up to 5 sheets per layer of ph. dough.
Banquet Slice Submitted by Chef
Baseball Cupcakes Submitted by Chef
Basque Country Chicken Submitted by Chef
batter, beer for chicken Submitted by Chef	should be enough for 3 - 4 breasts
Bay Leaf Roasted New Potatoes Submitted by Chef
BBQ Chicken Wings Submitted by Chef
BBQ Meatloaf Submitted by Chef
BBQ Peanut Butter Chicken Submitted by Chef
BBQ Ribs Submitted by Chef	Can use beef or pork ribs
BBQ Sauce for Chicken Submitted by Chef
Beaker's Vegetable Barley Soup Submitted by Chef	I made it with beef broth, omitted the beans and zucchini. Excellent!
Bean Soup Submitted by Chef	improved by Scott Pettigrew.
Beef and Bean Bake Submitted by Chef
Beef Barley Soup Submitted by Chef	Very good!
Beef Burgundy Submitted by Chef
Beef Curry Submitted by Chef
Beef Pot Pie Submitted by Chef
BEEF SOUVLAKI WITH TZATZIKI SAUCE (KEBABS) Submitted by Chef	Greek
Beef Stew Submitted by Chef
Beef Stroganoff Submitted by Chef
Beef Tips Submitted by Chef
Beet Horseradish Relish Submitted by Chef	Beets should be under cooked, it makes a nicer texture.
best bhabha-ghanoush Submitted by Chef	s good.
Best Chicken Submitted by Chef	Creamy slow-cooking chicken bake.
Best Ever Meatloaf with Brown Gravy Submitted by Chef
Best-Ever Meatballs Submitted by Chef
Black and White Bean Soup Submitted by Chef
Blue Ribbon Chicken Submitted by Chef
Blue Ribbon White Bread Submitted by Chef	A wonderful white bread that goes well with almost any meal.
Blueberry Pie Submitted by Chef	Per serving: 365 calories, 3.2g protein, 52.3g carbohydrates, 16.7g fat, 4mg cholesterol, 3.7g fiber, 326mg sodium.
Braided Easter Bread Submitted by Chef	Preparation Time: 45 minutes, excluding rising time. Cooking Time: 20 to 25 minutes Yield: 2 Loaves
Braised Beef with Black Beans, Sausage and Tomatoes Submitted by Chef
Bran Muffins III Submitted by Chef	* Easy and good bran muffins. * These muffins freeze well and age well.
Brandy Prime Rib Submitted by Chef
Bread Basket With Easter Eggs Submitted by Chef	Makes 1 basket and 8 rolls
bread, honey whole wheat Submitted by Chef	Bread machine required * Modified from the original recipe.
bread, italian herb Submitted by Chef
bread, white Submitted by Chef	Bread machine required
Breadfruit "Pie" (St Lucia) Submitted by Chef	A better dish might result if a proper cheese sauce were made in the usual way.
brine, for chicken Submitted by Chef	for about 3-4 breasts
Brisket with BBQ sauce Submitted by Chef	For smokier flavor, increase the liquid smoke in the sauce up to 4 Tablespoons. Leftovers, if you have any, make great sandwiches!
Brunswick Stew Submitted by Chef
Buffalo Fire Flings Submitted by Chef
Bulgar Tabouli Submitted by Chef
Bulgarian Red Pepper Stew Submitted by Chef
Bun Bo Hue Submitted by Chef
Buns Submitted by Chef
Cabbage Bake Submitted by Chef	Good mid-week dinner.
Candy Cane Cake Submitted by Chef
Caramel Custard Submitted by Chef
Caramel Custard Cup Submitted by Chef	Yield: 2 servings Exchange 1 serving: 1 lean meat and 1/2 fruit Calories 1 serving: 85
Carmel Corn Submitted by Chef	t go wrong.
Carrot Bread Submitted by Chef	Tasting the Wine Country, 2001.
Carrot Cake Submitted by Chef
Carrot-Ginger Risotto Submitted by Chef
Cauliflower Popcorn Submitted by Chef
Chateaubriand Submitted by Chef
Cheddar Crackers Submitted by Chef
Cheeseburger Meatloaf Submitted by Chef
Cheeseburger Pie Submitted by Chef
Cheeseburger Soup Submitted by Chef
Cheesy Chicken and Rice Bake Submitted by Chef
Cherry Cheese Pie Submitted by Chef
Chicken Adobo Submitted by Chef	Filipino
Chicken and Rice Submitted by Chef
Chicken and Rice Crockpot Casserole Submitted by Chef
Chicken Artichoke Elegante Submitted by Chef
Chicken Broccoli Ziti Casserole Submitted by Chef
Chicken Ceci Submitted by Chef
Chicken Cooney Submitted by Chef
Chicken Kiev Submitted by Chef
Chicken Liver Pate Submitted by Chef
Chicken Marbella Submitted by Chef
Chicken Marengo Submitted by Chef	Can be easily prepared a day ahead and refrigerated.
Chicken Mexico Submitted by Chef	Ideal served with rice. Very tasty with a hint of spice. I use up turkey at christmas with this recipe.
Chicken Mushroom Bake Submitted by Chef	You can also use other parts of chicken, diced.
Chicken Mushroom Stew (Crock Pot) Submitted by Chef
Chicken Provencal Submitted by Chef
Chicken Qorma (Mild Curry) Submitted by Chef	s meals while in Balakot, Pakistan working with the earthquake relief effort.
Chicken Tortilla Soup Submitted by Chef
Chicken Wellington Submitted by Chef	d and refrigerated overnight.The chicken, duxelles and puff pastry can be assembled and refrigerated for several hours before brushing with the egg and baking.
Chicken Wellington II Submitted by Chef
Chicken with Blackberries and Brown Sugar Submitted by Chef
Chicken with Fruit and Olives Submitted by Chef	Kelly makes this really well
Chicken with Horseradish Cream Submitted by Chef
chicken, fried w/ bbq sauce and flat bread Submitted by Chef	s current favorite
Chili Submitted by Chef	Nicely spicy homemade chili like my mom makes!!
Chili, Basic Submitted by Chef
Chilicdubb Submitted by Chef
Chilled Avocado Soup with Fresh Ginger & Lime Crema Submitted by Chef
Chilled Vanilla Milk Coffee Submitted by Chef
Chinese Chicken Stock Submitted by Chef
Choco-Choco Chip Biscotti Submitted by Chef
Chocolate Chip Cheeseball Submitted by Chef	Plan ahead, needs to chill
Chocolate Chunk-Banana Bread Submitted by Chef
Chocolate Covered Easter Eggs Submitted by Chef	This is a great recipe that you can add different ingredients to that will make 4 different kinds of eggs...all yummy.
Chocolate Cream Delight Submitted by Chef
Chocolate Mousse Parfaits Submitted by Chef
Chocolate Peanut Delight Submitted by Chef	Plan ahead, needs to chill
Chocolate Royal Cheesecake Submitted by Chef	fruit topping optional
Christmas Coleslaw Submitted by Chef
Cincinnati Chili Submitted by Chef
Cinnamon Buns Submitted by Chef	Mmm, mmm, good.
Classic Roasted Chicken Submitted by Chef
Clayton's Baby Back Ribs Submitted by Chef	*serving: 1/2 rack per person
Coca-Cola Roast Submitted by Chef
Cocoanut Custard Submitted by Chef
Coke Roast Submitted by Chef	The best way to make a roast!
Cold Lemon Souffle Submitted by Chef	This recipe can be made with limes, but adjust the number depending on their size.
Coleslaw Submitted by Chef
Coriander-Crusted Standing Rib Roast Submitted by Chef
Cornbread and Sausage Stuffing Submitted by Chef
Cornbread, Poblano and Pine Nut Stuffing Submitted by Chef
Corned Beef and Cabbage in Guinness Submitted by Chef
Couscous Submitted by Chef
Cream of Mushroom Pork Chops Submitted by Chef
Creamy Bacon Chicken Submitted by Chef
Creamy Beef Curry Submitted by Chef
Creamy Fudge Submitted by Chef
Creamy Hashbrown Bake Submitted by Chef
Creamy Porkchops on Rice Submitted by Chef
Creole Sauce Submitted by Chef
Crepe Stacks Submitted by Chef
Crisp Mariposa Squash Gratin Submitted by Chef
Crock Beef and Veggie Soup Submitted by Chef
Crock Pot Barbecued Beef Brisket Submitted by Chef	American
Crock Pot BBQ Submitted by Chef
Crock Pot BBQ Pork Submitted by Chef
Crockpot Barbecue Pork Submitted by Chef	American
Crusty Cheddar Bread Submitted by Chef	* The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather.
Crusty Potatoes, Tomatoes, and Onions baked with olive oil & garlic Submitted by Chef
Cuban Roast Pork Loin Submitted by Chef
Curried Lamb Meatloaf (Bobotie) Submitted by Chef
CWIKLA (Pickled Beets) Submitted by Chef	Polish
Dairy Orange Salad Submitted by Chef
DAK COCHU JANG BOEKUM (CHICKEN IN A HOT CHILI SAUCE) Submitted by Chef	Korean
DAVID'S MUSHROOM BARLEY SOUP Submitted by Chef
Deborah's Italian Lasagna Submitted by Chef
Deep Fried Cajun Turkey Submitted by Chef
Delightful Cheesecake Submitted by Chef	Exchanges per serving: 1 lean meat Calories per serving: 85
Deviled Chicken Submitted by Chef
Dhal recipe Submitted by Chef
Diabetic Tiramisu Submitted by Chef	Makes 12 servings. Nutritional information per serving: calories - 140, protein - 4 gm., fat - 6 gm., carbohydrates - 15 gm., cholesterol - 35 mg., sodium - 240 mg. Diabetic Exchanges: Starch - 1 1/2, Fat - 1 NOTE: You must be very true to pan size in this recipe. I only had a 9-inch springform pan and the single package of ladyfingers was not adequate. I also did not measure the Cool Whip Lite and so my end product was slightly softer than I expected, altho' not too bad. All in all, this is a delicious dessert, one well worth the effort be it for yourself or for company.
Dooger's Clam Chowder Submitted by Chef
DOUBLE STOUT Submitted by Chef	Double stout beer -- I would not recommend making this as your first beer, but if you are into brewing and like a strong stout, then give this one a try. Don't be in a hurry to drink it, though, it really benefits from a long aging.
Drumsticks Along the Mohawk Submitted by Chef
DUBLIN CODDLE Submitted by Chef	British/Irish
Easter Basket With Decorated Easter Egg Rolls Submitted by Chef	Makes 1 basket and 6 rolls
Easy Baked Chicken Breast Submitted by Chef
Easy Cheesy Scalloped Potatoes Submitted by Chef
Easy Company Beef Submitted by Chef
Easy Onion Dip Submitted by Chef
Eggplant and Roasted-Red Pepper Terrine Submitted by Chef
Eggplant Caviar Submitted by Chef	s caviar.
Eggplant Dip (roasted) Submitted by Chef
Eggplant Moussaka Submitted by Chef
Fiesta Casserole Submitted by Chef
Fish Bowl Cake Submitted by Chef
Flapper Pie Submitted by Chef	"In eastern Canada, this recipe was called Graham Wafer Cream Pie, but westerners knew it as Flapper Pie. ... Cream pies like butterscotch, banana, cream and coconut cream were favorites of this decade and restaurants (called cafes in the West and usually run by Chinese cook/owners) always had cream pies on their menus.
Flatbread Dough Submitted by Chef
FlyLady Antumn Veggie Soup Submitted by Chef	requires crockpot
FlyLady Minestrone Veggie Soup Submitted by Chef	requires crockpot
FlyLady Tex Mex Veggie Soup Submitted by Chef	requires crockpot
FlyLady Tuscan Veggie Soup Submitted by Chef	requires crockpot
FlyLady Vegetable Soup Submitted by Chef	requires crockpot
Focaccia Romana Submitted by Chef	Great as Pizza Dough. use gree onion instead of rosemary
Foolproof Chicken Submitted by Chef
Four Bean Salad Submitted by Chef
Fragrant Beef Curry with Rice Submitted by Chef	Beef could be substitued for chicken. Milk for coconut milk, or 2% milk.
French bread Submitted by Chef	(bread machine) 1.5 pound loaf
French Chocolate Dessert Submitted by Chef
Fresh Lemon Poppy Seed Cake Submitted by Chef
Fresh Tomato-Zucchini Sauce Submitted by Chef
Frosty Lemon Ice Submitted by Chef
Gammy's Spinach Stuffing Submitted by Chef
Garbanzo Pancakes Submitted by Chef
Garden Stuffed Baked Potatoes Submitted by Chef
Georgia Country Captain Chicken Submitted by Chef
German Chocolate Ice Cream Submitted by Chef
German Dinner Submitted by Chef
Gertha's Banana Bread Submitted by Chef	The consistency of this is best if you allow the bananas to over-ripen and then put them in the freezer, thaw them before making the bread.
Gf Banana Bread Submitted by Chef	1/2" slice - 1 starchy choice, 1 fat choice
Gf Bob's Cheddar Cheese Bread Submitted by Chef	"This rich bread is flecked with grated cheese. If you're daring, try adding 2or 3 tablespoons of diced jalapeno peppers to it. It's also good toasted. We have Bob and Melody Gabriel to thank for sharing this gluten-free recipe."
Gf Brown and White Rice Bread Submitted by Chef	1 tsp Certo or 1/2 tsp xanthan gum can be used as a binding agent in baked recipes.
Gf Rice Flour Yeast Bread Submitted by Chef
Giambrone Gravy Submitted by Chef	s brother likes to add Tabasco sauce. Just add to taste.
Giambrone Meatballs Submitted by Chef
Gibanica (Cheese pita) Submitted by Chef
Ginger Cookies Submitted by Chef	Quite possibly my favorite cookies.
Gingerbread People Submitted by Chef
Gnocchi Verdi Submitted by Chef
Golubtsy Submitted by Chef
Gourmet Potatoes Submitted by Chef	Totally worth the time.
Gram's Goulash Soup Submitted by Chef	Great winter soup
Grammy's Dark Rolls Submitted by Chef	NOTES: * Holiday rolls with oatmeal and molasses -- This recipe has long been part of my Thanksgiving tradition. I have long since forgotten its source. * These rolls are really wonderful, but they need time to rise. start them as early in the day as possible. Don't even think about using the quick-rise yeasts.
Grandma Mackay's Cranberry Bread Submitted by Chef	* A festive cranberry-orange nut-bread -- My grandmother MacKay clipped this recipe from the 1951 edition of the Pillsbury Bake-Off competition recipes, and we've made it a family tradition ever since. From time to time my mother and I have both tried to improve on the recipe, but it appears that the recipe is already perfect; every variation we have ever tried has been disappointing by comparison. When I was a boy, before the invention of the food processor, making this bread required cutting the cranberries in half by hand, with a knife, and the person who brought 4 loaves of cranberry bread to the family Thanksgiving meal was more welcome than the person who brought the turkey. Now, between Baker's Secret loaf pans and Cuisinart slicer blades, you can knock out 8 perfect loaves of the stuff while watching one episode of Sesame Street. My grandmother still cuts each cranberry in half with a paring knife, and hers still tastes better than mine. Yield: 2 small loaves. * It takes practice to know when to stop mixing the dough. If you mix too much, the bread gets a chewy texture to it, whereas it should have a very crumbly consistency, like a muffin or cornbread. * It really makes a difference in the texture of this bread to use a shortening that is solid at room temperature, like Crisco. It really makes a difference in the flavor to use fresh orange-peel and not powdered. I prefer walnuts to pecans. * It might seem sensible to try to use the same orange for the peel and the juice, but it is really more trouble than it is worth to try to peel a juiced orange or juice a peeled orange. I usually use two oranges and eat the one that I took the peel from. * This bread keeps well in the freezer. Specifically, it keeps from Thanksgiving to Christmas. It also survives quite well being mailed by parcel post from Indiana to Maryland.
Grandma Stro's Pot Roast Submitted by Chef
Greek Beef Stew w. Macaroni Submitted by Chef
Greek Cucumber Spread Submitted by Chef
Greek-Style Pork Loin Roast Submitted by Chef
Grilled Chicken Breasts w. Spicy Pecan Butter Submitted by Chef
Grilled Chicken Moroccan Style Submitted by Chef
Grilled Dijon Mustard Chicken Submitted by Chef
Grilled Flank Steak on a Bed of Roasted Peppers and Onions Submitted by Chef
Grilled oriental salmon Submitted by Chef	Marinating time.
Grilled Pineapple Chicken Breast Submitted by Chef
Grilled Southwestern Chicken Breasts Submitted by Chef
Grilled Tarragon Chicken Breast Submitted by Chef
Grilled Teriyaki Chicken Submitted by Chef
Gypsy Soup Submitted by Chef
Half Moon Bay Pumpkin Bread Submitted by Chef
Ham & Cheese Casserole Submitted by Chef
Harley Davidson Meatloaf Submitted by Chef
Hearthside Cheddar Bread Submitted by Chef	* Apples should be the cooking type (sour not sweet eating apples).
Hearty Beef and Barley Soup Submitted by Chef
HEBRIDEAN SCOTCH BROTH Submitted by Chef	Neck of mutton may be either whole or in chops (use lamb only if you have to).
Herb and Garlic-Rubbed Pork Roast Submitted by Chef
Holiday Chicken Salad Submitted by Chef
Hollywood Bowl Chicken Submitted by Chef
Holubky, Lazy Submitted by Chef	Modified Lazy Golumbkis
Home-made Granola Submitted by Chef	This is not difficult so long as you stir it well when you add the sugar and honey and every 15 minutes when cooking.
Homemade Bread Submitted by Chef
Homemade Chocolate Angel Food Cake Submitted by Chef
Honey Garlic Chicken Wings Submitted by Chef
Honey Ginger Grilled Salmon Submitted by Chef	Delicious! I used fresh ginger and garlic instead of the powdered ones.
Hungarian Stuffed Red Bell Peppers Submitted by Chef	Hungarian
Iced Tea - Sun Tea Original Submitted by Chef
Icon Grill's Molten Macaroni and Cheese Submitted by Chef	d need more cheese.
Island Pork Tenderloin Submitted by Chef
ITALIAN BARLEY (VEGAN) Submitted by Chef	Nutrition (per serving): 177 calories Total Fat 1 g (5% of calories)
Italian Beef Submitted by Chef
Italian Bread Bowls Submitted by Chef	Great for soups, stews, or chowders.
Italian Chicken Submitted by Chef
Italian Easter Dove Submitted by Chef	"Italians celebrate holidays with specially flavored breads baked in unique shapes. This rich and tender loaf is formed into a dove and decorated with balls of sweet almond paste. It graces Italian tables again at Christmas as a dove of peace."
Italian Grilled Chicken Breast Submitted by Chef
Italian New Potato Bake Submitted by Chef
Italian Pasta Salad Submitted by Chef
Italian Pork Roast Submitted by Chef
Jalapeno and Beer-Baked Beef Submitted by Chef
Jamaican Curried Goat Submitted by Chef
Jamaican Sweet Potatoes Submitted by Chef
Japanese Azukis Submitted by Chef
Japanese Country Style Pork & Potatoes Submitted by Chef
Jeanne's Beef and Barley Stew Submitted by Chef	Better on the second day.
Jeanne's Turkey Rice Soup Submitted by Chef
Jeera Chicken Submitted by Chef
Jerk Chicken with Cool Romaine Salad Submitted by Chef
Kabob Marinade Submitted by Chef
Killer Cheesecake Submitted by Chef
kolachke Submitted by Chef
Kona Chicken Submitted by Chef
Korean Carrot Salad, version II Submitted by Chef
Korean Spicy Chicken and Potato (Tak Toritang) Submitted by Chef	This is easy and fast, and sooooooo good! I put twice as many carrots and potatoes, used 1T Chinese hot pepper sauce. Wonderful for a quick Wed dinner.
Krautsuppe (Cabbage Soup) Submitted by Chef	The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread.
La Bomba Submitted by Chef	New York Cookbook by Molly O'Neill, 1992.
Ladys Cheesy Mac Submitted by Chef
Lamb Submitted by Chef
Lamb Tagine Submitted by Chef	A great subtle flavor! A wonderful dish for a friendly get-together. Can be served with couscous and cucumber raita. I made it with ground lamb.
Lasagna Submitted by Chef
Lasagna Hotdish Submitted by Chef
Lasagne Pasticciate Submitted by Chef
Lefse Submitted by Chef
Lemon Pickle Relish Submitted by Chef
Lemon Sherbert Submitted by Chef
Lentil Soup with Frankfurters Submitted by Chef	Leek or Green Onion should be finely chopped.
Lightly Lemon Ice Cream Submitted by Chef
Lime Grilled Shrimp Submitted by Chef
Lord and taylor's scotch broth Submitted by Chef
Low Fat Lentil Chili Submitted by Chef
Low Fat Pasta Salad Submitted by Chef	Nutrition facts per serving: 153 cal., 7g pro., 24 g.carbo., 3g total fat (2 g sat.fat), 10 mg cholesterol, 1 g dietary fiber, 232 mg sodium
Luscious Lasagna Submitted by Chef
Macaroni Beef Stew Submitted by Chef
Malaysian Chicken Curry Submitted by Chef	Flavorful chicken dish eaten with Indian bread (roti canai) or over rice.
Marco Island Key Lime Pie Submitted by Chef	The "Key" limes have a sharper taste than regular ones, but they're similar to the yellow limes you can find in Mexican markets. You can use the regular limes, but the pie won't have the tartness it's supposed to
MARINATED GINGERED SHRIMP Submitted by Chef	Japanese
Martha Washington Balls Submitted by Chef
Masala Potatoes Submitted by Chef
Mattar Paneer Submitted by Chef
Meat Loaf Submitted by Chef
Meaty Spaghetti Sauce Submitted by Chef	This is a flexible dish, its ingredients could be changed depending on what you have. I like to add frozen veggies instead of the ones listed. I also skip the sausage and pepperoni and put double the amount of beef
Mediterranean Eggplant and Tofu Gratin Submitted by Chef
Mexican Chocolate Ice Cream Submitted by Chef
Microwave Sirok Submitted by Chef	Slovak
Mocha Fingers Submitted by Chef	Lots of work but soooo good
Mock Duck Submitted by Chef
Molded Cranberry Relish Submitted by Chef	* For years my mother required us to taste her ever-changing version of a fresh cranberry relish she insisted serving at Thanksgiving and Christmas. The unanimous family response to the inevitably bitter dish was, "Do we have to?" Then one year a friend came to Thanksgiving dinner and contributed what is now known simply as "the recipe." Mom never tried to improve on this addictive relish. Yield: Serves 8-10. * The most difficult step is in unmolding the relish. I always spray my mold very lightly with a coating of an aerosol cooking oil (such as "PAM") before filling it with the relish. When it's time to unmold, I run a thin spatula around the outside of the molded relish to barely loosen it, place the serving plate on top and invert the mold and plate. I rarely have to dip the mold in hot water to loosen the relish. * I usually use a standard ring mold and put the dressing in a footed compote which sits in the center of the unmolded ring of relish.
Mom's Beef Stew Submitted by Chef
Mom's Rye Bread Submitted by Chef
Monkey Bread Submitted by Chef
Morgan Family Cheesecake Submitted by Chef	Best cheese cake ever
Moussaka Submitted by Chef	d make 350 next time and maybe add some diced veggies.
Multi-Grain English Muffin Bread Submitted by Chef	Two loaves, very good
Mutton Curry (Jhunjhunu) Submitted by Chef
Naan Submitted by Chef
New Orleans Beef Short Ribs Etouffe Submitted by Chef
No-Knead Rustic Bread Submitted by Chef
Noodle and Rice Medley Submitted by Chef
Not Such an Angel Cake Submitted by Chef
Ohio Sauerkraut Balls Submitted by Chef	Akron, Ohio
Old Fashioned Bread Pudding Submitted by Chef	Very good bread pudding recipe. Lower fat than a lot of bread pudding due to the lack of suet in the ingrediants.
Old Settlers' Baked Beans Submitted by Chef
One Pot Pasta Beef Stew Submitted by Chef
Onion and Cider Soup Gratin Submitted by Chef
Onion Salad Submitted by Chef
Orange Cake Submitted by Chef
Orange Date Nut Cake Submitted by Chef
Orange Jello Salad Submitted by Chef
Orange Salad Submitted by Chef
Orange-Rhubarb Breakfast Cake Submitted by Chef
Oreo & Fudge Ice Cream Cake Submitted by Chef
Oreo Cheesecake Submitted by Chef
Oriental Chicken Submitted by Chef
Oven Fried Corn Flake Chicken Submitted by Chef	Crush but do not pulverize the corn flakes.
Overnight Oatmeal Submitted by Chef
Paella Submitted by Chef	The them is Spanish
Pain Ordinarie Careme--A Daily Loaf Submitted by Chef
Panna Cotta with Fresh Berries Submitted by Chef
Paradise Pumpkin Pie Submitted by Chef	Twist on traditional pumpkin pie.
Parmesan Crusted Chicken w. Sage Butter Sauce Submitted by Chef
Pate Submitted by Chef
Pavlova Submitted by Chef
Peach Kuchen Submitted by Chef
Pears Stuffed With Gorgonzola Cheese Submitted by Chef
Pecan Chicken Breast Stuffed with Cream Cheese and Broccoli Submitted by Chef	Pecans are a main attraction here, included with sour cream and lemon in the sauteed broccoli-cream cheese stuffing as well as in the chicken breading. This recipe is sure to become a mainstay in your entertaining repertoire
Pecan Pie Submitted by Chef
Peppered Hot-Smoked Salmon Nisoise Submitted by Chef
Peppery Brisket Submitted by Chef
Perfect Meatloaf Submitted by Chef
Perohi Dough Submitted by Chef
Petits Fours Submitted by Chef	Garnish Ingredients: Candy flowers, if desired; Frosting flowers, if desired
Pheasant curry Submitted by Chef
Philadelphia 3-Step Cheesecake Submitted by Chef
Phyllo-wrapped Salmon with Leeks and Red Bed Peppers Submitted by Chef	d take a smaller piece, 5x10cm.
Picadillo (peek-uh-DEE-yo) Submitted by Chef
Pickled Mixed Veggies Submitted by Chef	Makes a one litre jar
Pierogies Submitted by Chef	Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.
Pineapple Cheesecake Submitted by Chef
Pink Grapefruit Ice Submitted by Chef	PER 1/2 CUP SERVING: 26 calories, 1.6 g protein, 0 g fat, 5.2 g carbo. ** NOTE Low fat, no sugar added frozen desserts harden during frozen storage. To serve, thaw hardened dessert slightly and place in a food processor. Process until smooth, then return to freezer 15 minutes or until firm enough to serve.
Piquant Pork Chops with Avocado Sauce Submitted by Chef
Pizza (tofu and mushrooms) Submitted by Chef
Pizza Dough II Submitted by Chef	Light and sweet flavor.
Pizza Meat Pie Submitted by Chef
Pizza, thick crust Submitted by Chef	makes 2 medium pizzas
Placek Swiateczny (Christmas bread) Submitted by Chef
Polish Sausage and Cabbage Submitted by Chef	Polish
Porc grille en sauce aigre-douce Submitted by Chef	Refrigerate 2 hours before grilling
Pork and Sauerkraut Casserole Submitted by Chef
Pork Chile Verde Submitted by Chef
Pork Loin Pasta Bake Submitted by Chef
Pork Mole Submitted by Chef
Pork Tenderloins with Scallion Mustard Sauce Submitted by Chef
Portuguese Sweet Bread Submitted by Chef
Pot Roast ala Bill Submitted by Chef
Pot Roast Smothered in Onions Submitted by Chef
Pot Roast Stew Submitted by Chef
Pot-Roasted Turkey Submitted by Chef
Potato - Hamburger Hotdish Submitted by Chef
Povitica Sweet Bread Submitted by Chef
Pumpkin Cranberry Bread Submitted by Chef
Pumpkin Mousse Submitted by Chef
Pumpkin Pie Submitted by Chef	makes two 9 inch pies.
Ragout Submitted by Chef
Ragu Bolognese Submitted by Chef
Rainbow Jello Submitted by Chef
Raspberry Oatmeal Cookie Bars Submitted by Chef	A great and easy recipe! Rami loved it, as did I. I cut on butter (used Becel instead), put whole wheat flour and got a healthier recipe.
Ray's White Bread Submitted by Chef
Red Pepper Jelly Submitted by Chef
Refreshing Double Melon Delight Submitted by Chef
Rhubarb Cake Submitted by Chef
Rib Roast of Beef Submitted by Chef
ribs Submitted by Chef
Rich Burnt Sugar Cake Submitted by Chef
Ricotta and Chocolate-Hazelnut Calzones Submitted by Chef
Rinderrouladen (Beef Rolls) Submitted by Chef	* Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips.
Riviera Chicken Casserole Submitted by Chef
Roast Beef Submitted by Chef
Roast Chicken Submitted by Chef	Sunday dinner at its finest.
Roast Chicken w. Mango Rum Glaze Submitted by Chef
Roast Lemon Chicken Submitted by Chef
Roast Turkey Submitted by Chef
ROAST TURKEY WITH CORN BREAD-CHORIZO STUFFING Submitted by Chef
Roasted Beet Borscht Submitted by Chef
Roasted Chicken w. Garlic-Balsamic Sauce Submitted by Chef
Roasted Potato and Fennel Hash Submitted by Chef
Roasted Red Pepper Soup Submitted by Chef	Like Trattoria Restaurant type
Rolls Submitted by Chef
Ronnie's Harvest Cake Submitted by Chef
Roquefort Dip Submitted by Chef
Rose Anzaldi's Blueberry Cake Submitted by Chef
Rosemary Pork Tenderloin Submitted by Chef
Russian Chicken Submitted by Chef
Rustic Chocolate-Cinnamon Bread Pudding Submitted by Chef
Saffron bread Submitted by Chef	1 loaf; Similiar to bread from Calumet, Michigan. Great with Thimbleberry jam. This bread was our special treat when we went up North and we always brought some home to freeze for later.
Sage Roasted New Potatoes Submitted by Chef
Salmon Quiche Submitted by Chef
Sassy Chicken Casserole Submitted by Chef
Sauerkraut Dinner Submitted by Chef
Savory Spinach and Artichoke Stuffing Submitted by Chef
Scalloped Chicken Submitted by Chef
Scalloped Potatoes Submitted by Chef
Scotch Broth Submitted by Chef
Scuppernong Ice Cream Submitted by Chef
Seafood Lasagne Submitted by Chef	put less milk if the sauce gets too runny
Seasoned Tomato Sauce (Canned) Submitted by Chef
Seaweed Stock Submitted by Chef
Seven Layer Tortilla Pie Submitted by Chef
Skinny Dilly Dip Submitted by Chef
Slow Cooked Coffee Beef Roast Submitted by Chef
Slow Cooker Pulled Pork Submitted by Chef
Slow cooker salsa Submitted by Chef	You can season this any strength of heat you want. It is just such an easy recipe to follow I keep it around and usually double or triple it.
Slow-Cooked Pulled Pork Submitted by Chef
Smoked Salmon Spread Submitted by Chef
Snack Crackers Submitted by Chef
Soupe Du Samedi Submitted by Chef	Soupe du samedi a maman (ou soupe aux restants). Good for using left overs.
Southwestern Crock-pot Stew Submitted by Chef
Spaetzle Submitted by Chef
Spagetti Sauce - Girard Style Submitted by Chef	t like a lot of textures in your tomato sauce...
Spiced Grape Salad Submitted by Chef
Spicy Beef Curry Stew Submitted by Chef
Spicy Pumpkin Cake with Chocolate Chunks Submitted by Chef
Spicy Tortilla Rollups Submitted by Chef
Spicy Turkey Roast Submitted by Chef
Spinach And Cheese Roll-Ups Submitted by Chef	I made it with stuffed pasta shells. Great, easy!
Spring Risotto Submitted by Chef
Steak Rolls Florentine Submitted by Chef	First off, I slice beef into small 10x10cm squares and pound them. Added dijon mustard and used basil-parmesan dressing instead. 5 hours is a good time for cooking this (at least in my slow-cooker).
STEVIE'S PORTUGUESE RICE Submitted by Chef	Per serving: Calories: 225, Protein: 25 g, Carbohydrates: 28 g, Fat: 2 g, Cholesterol: 58 mg, Sodium 700 mg, Fiber: 4 g, 8 percent calories from fat.
Sticky Quickies Submitted by Chef
Stollen (Christmas bread) Submitted by Chef
Strawberry - Banana Salad Submitted by Chef	This can also be put in a graham cracker crust and dressed up as a pie - but add the crust to the exchanges and nutritional information. EXCHANGES per serving w/o the topping: 1/4 fruit, 1/4 milk Serving size ~ 1/8 of salad, Calories: 40, Fat: .5 gm, Protein: 4 gm, Carbohydrate: 5 gm, Sodium: 88 mg, Cholesterol:1 mg
Strobridge Meat Sauce Submitted by Chef
Stu Ewen's Special Pasta Submitted by Chef
Stu's Meatballs Submitted by Chef
Stuffed Peppers Submitted by Chef
Sugar Cookie Submitted by Chef	These are the best cookies in the world. They are not healthy.
SUMMER ASPARAGUS SOUP Submitted by Chef	* A light and simple asparagus soup -- Every summer, it seems, the grocery stores are glutted with cheap asparagus. Most of the classical recipes for asparagus soup produce a hearty winter-style soup. Here's a simple recipe for a delicious, light, thin soup that is more in keeping with the time of the year that the glut occurs. You can leave out the chicken broth to make it a meatless soup, but it does require egg yolks. Yield: Serves 4-6. * The slicing disk on a food processor does an excellent job of slicing the asparagus for this recipe. You can use a food mill, a china cap, or an ordinary sieve to strain the cooked asparagus out of the broth. * Don't try to make this soup as a low-salt soup by leaving out the salt. It will taste like dishwater if you cook the asparagus for an hour without salt. Don't try to skimp on time by leaving the cooked asparagus in the broth unstrained. It will ruin the texture.
Sweet Pickles Submitted by Chef
Sweet Potato Chicken Barley Soup Submitted by Chef
Tabbouleh Submitted by Chef
Tart Shell Submitted by Chef
Tequila-Chile-Marinated Pork Chops Submitted by Chef
Teriyaki London Broil Submi