Creole Pralines by Amos Miller

Better than a cookie (sorry bakers, but this is a Creole group) and with the true taste of New Orleans, Creole Pralines are one of the signature treats in the Big Easy! It is time to play 'soft ball', and we're not talking the sport - we're talking Creole candy. When the recipe calls for your concoction on the stove to reach the…

Old-Fashioned, Homemade Lemonade by Elena Jimenez

During those hot summer days, this drink will quench your thirst!

After Thanksgiving Turkey Noodle Soup by Denise Sherin

There's nothing better than a basic Turkey noodle soup. We all look forward to this after Thanksgiving. This is my version of Turkey noodle soup. The water and veggie amounts listed are approx. use what you need depending on the amount you are making. Hope you enjoy it.

Chocolate Ganaché by Robyn Savoie

This is a rich, dark chocolate topping or decoration that has lots of uses. It can be whipped as filling or icing, or just poured over whatever cake you like.

Arroz A La Mexicana by Brett Ede

Chicken Soup to Live For! by Amos Miller

Common, nourishing, fast & easy - unbelievably fragrant, a dish anyone can make and serve. This is a soup, "to live for"! A perfect 'comfort food'. Try this recipe just once and it will become your standard for the ultimate chicken soup recipe. I will tell you how we make it, then you can improvise to suit your pantry, your…

Quick & Easy Fruit Compote with Vanilla Sauce (and a no-added sugar or low-sugar variation) by Salad Foodie

A fruit compote on the table in 15 minutes? Here's a dessert kids (and kids of all ages) will love. Start with a can of fruit cocktail, add some chopped fruit in season, and make a simple vanilla sauce to top it. (This dessert converts easily to a…

Peach Rhubarb Jam by Robyn Savoie

This rhubarb jam is "just peachy" with a touch of cinnamon.

Lemonade Syrup Base by Salad Foodie

When there's several lemons to either use up or lose out, make Lemonade Syrup Base. This recipe is from Sunkist and I have made it for years and years. It's special because you make the syrup base and refrigerate. Then whenever the dog days of summer get too much for you, make yourself a glass of lemonade without having to make a…

Winter Berry Jam With Texas Ruby Red Grapefruit by Robyn Savoie

Enjoy this vibrant deep purple, sweet tart jam with toast, bagels, muffins; even as a topping for vanilla ice cream. Keep in mind this recipe is for canning hot pack method. I don't process in a water bath as traditionally done. While the fruit is cooking, I add clean jars to a large stock pot full of cold water. Bring to a boil…

Almost A Borscht Soup by Glenn

I wanted a hearty soup for lunch and had a left-over half head of boiled cabbage. What else could I do but go wild adding borschtish ingredients until I almost lost track. Bottom line, if you don't have an ingredient just leave it out or substitute something else. Have fun and be surprised, like I was, that this came out tasting…

Marinated Brussels Sprouts by Micheline

These brussels sprouts are a bit spicy, a bit tangy, a bit sweet, just the correct combination of flavours.

Pineapple Rice with Green Soybeans by Salad Foodie

This colorful rice side or vegetarian entrée is a healthy and novel departure from same-old, same-old steamed rice! I liked it even more next day. Easily adapts to vegetarian.

Lemon~Dill and Capers Rice Side Dish by "Cheffie Cooks"

Works so well with Baked Chicken,