All recipes » 600 or more calories
Cheese Sauce for Beginners by myra byankaCheese sauce can be tough for beginning cooks to master. Lumps and cheese curdling are two of the biggest problems. This is a basic cheese sauce that will work for macaroni and cheese, nachos, broccoli and cauliflower, fries, as an additive to casseroles, to use for sandwiches, and more. This sauce can have things added to it,… |
4 votes
9378 views
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Chicken Spaghetti by myra byankaFairly easy to prepare, especially using leftover chicken. |
3 votes
5957 views
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Creamed chicken over mashed potatoes by Jennifer TestaloneThis is a simple recipe that makes for great comfort food. |
3 votes
17534 views
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Old-fashioned Icebox Rolls by myra byankaMake the dough and keep it in the reefer for up to a week. Bake rolls when you want fresh ones. I usually let the dough stay in the fridge a few days for extra good flavor. |
2 votes
9821 views
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Oatmeal Nut Waffles or Pancakes by Chef Smith
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2 votes
1595 views
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Halloween Pumpkin Muffins copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati
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2 votes
1650 views
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Brad's Blue Ribbon Potato Soup by Sheila DurhamThis is hands down the best potato soup I have ever had. Nothing fancy or chef style, just good homemade soup. Shared by a friend, it's now our families favorite potato soup |
1 vote
7558 views
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Special Burger Sauce by Chef Smith
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1 vote
1444 views
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Hollandaise Sauce by Chef Smith
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1 vote
1513 views
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Buttermilk Ranch Dressing by Chef Smith
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1 vote
1346 views
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Creamy French Dressing by Chef Smith
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1 vote
1312 views
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cochin crimson by sunil k.nayarwelcome drink or cocktail drink |
1 vote
4978 views
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deep blue by sunil k.nayarwelcome drink or cocktail drink |
1 vote
2834 views
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Puff Pastry by ElaineA highly versatile pastry, and it's not nearly as difficult to make as you might think! |
1 vote
2246 views
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Fajita Marinade # 1 by myra byankaThere are many delicious marinades for fajitas. Here's the first of several of mine. If you are grilling skirt steak, this marinade will penetrate and break down the muscle within a few hours. If you marinate too long, the meat will get mushy. If you are using flank steak, which I prefer, because there's no hassle of pulling the… |
1 vote
2972 views
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