December 10, 2010

This makes enough sauce to adequately cover one pound of Spaghetti. Works well with thin spaghetti...

December 10, 2010

Remove the toothpicks before serving.

December 10, 2010

This elegant appetizer is surprisingly easy; preparation time is 20 minutes, setting time is 3...

December 10, 2010

An easy, savory bread.

December 10, 2010

Can be frozen.

December 10, 2010

Originally from the Miami Herald

December 10, 2010

Place them in the refrigerator, where they will keep well for about a week.

December 10, 2010

Serve with Melba toast, sesame or wheat crackers. Refrigerate leftovers. Can be reheated for later...

December 10, 2010

The answer to any hostess' prayers as nice snack to serve when guests are watching instant replays...

December 10, 2010

For a wonderful hot meal, serve this New Orleans classic over cooked rice. File powder, the spice...

December 10, 2010

Roux freezes well, and no respectable Cajun household would be without a good supply. When you...

December 10, 2010

A quick way to jazz up boxed macaroni

December 10, 2010

What would a feast of Shushan be without some good Persian cooking? This is a treat from one of...

December 10, 2010

Serve on toasted hamburger buns.

December 10, 2010

Ireland's biggest-selling export beer --Guinness stout-- is to dark for this sauce; try an Irish...

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