My mom makes the best pizza crust on several continents. It's fast and easy. Excellent as a white pizza or traditional red sauce, any toppings go.
Author: Isabeau
Can't take the heat? Then eat some raita. In India, the condiment is used to cool the palate.
Author: Bon Appétit Test Kitchen
This is such an easy dish but with great end results! I serve it with a pasta such as my Recipe #55679. Yummy!
Author: polly salama
Author: Bon Appétit Test Kitchen
A dry herb blend for giving any ground meat a "sausage" flavoring. Try this not only with ground pork, but also ground turkey, beef, or chicken. Adapted...
Author: HeatherFeather
This turns an average grocerty store bought steak into a good restaurant tasting steak. It takes only minutes to prepare and marinade can be for 30 minutes...
Author: Keri Caldwell
i first had this when i went to albuquerque to visit family 15 years ago...wow is this good!! after several attempts to recreate & falling short i've finally...
Author: catalinacrawler
Make and share this Paul Prudhomme's Blackened Seasoning Blend recipe from Food.com.
Author: byZula
This recipe comes from one of my very favorite American chef, Paul Prudhomme and is posted here on request. I love all his recipes I've tried and none...
Author: Rinshinomori
Use as an exact substitute for Original Bisquick Baking Mix in recipes. Original Bisquick does not contain powdered milk. Neither does this copycat recipe....
Author: Wheres_the_Beef
Make and share this Carrabba's Italian Dip Mix recipe from Food.com.
Author: cutecuts in S.W. Fl
Make and share this Peanut Butter Dog Treats recipe from Food.com.
Author: CookingBaking Girl
I just looooove the flavor of the Oriental flavor ramen, but don't want the MSG or high salt. Here is a copycat that tastes just like it, without the sodium....
Author: BigFatMomma
This is a delicious all-purpose dry seasoning that is good in spaghetti sauce, chicken and dumplings, in pasta salads, or sprinkled on fresh, ripe sliced...
Author: BeachGirl
From The New Elegant But Easy Cookbook by Marian Burros and Lois Levine, c. 1998. If you want to add something a little extra to a rack or lamb or a leg...
Author: NELady
I went to Longhorn's restaurant recently and had their pork chops sprinkled with prairie dust. It was delicious! After searching, I found this one by Shelby...
Author: Queen Puff
This is a refreshing summer salad that goes with just about anything. This does not have as many ingredients as some do, but it is sooo good, and very...
Author: Mimi in Maine
Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes. And Flaxseeds are a good source of beneficial omega-3s.
Author: Janet Taylor McCracken
This fresh take on tuna pasta salad is just as good warm as it is straight out of the refrigerator.
Author: Julia Turshen
Author: Amelia Saltsman
Author: Lori De Mori
I would use this rub on my brisket to give it a perfect crust. It can be used for beef or most other four legged critters. Give it time to pull moisture...
Author: PJ991092
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
This is a combination of several different taco seasoning recipes. I took the best of each recipe to make this one. Hope you like it.
Author: Michael T
This is a very quick and simple Scallop dish that can be prepared within 20 minutes. Don't be fooled, the flavors will have them thinking you have been...
Author: Just Cher
This is a recipe for Emeril's Essence spice, used in many of his recipes. May also be used within many of your own dishes as an extra kick of flavor.
Author: simmees
I Googled the name just to make sure it wasn't some crazy word my mom made up...it is a real word for a "watery stew". That is not what this is! My ultimate...
Author: dmac085
Author: Bon Appétit Test Kitchen
I have loved this recipe since I was a child. I learned this from my mother and I hope everyone will enjoy. This is also a pretty simple recipe so it won't...
Author: Axel of the flames
A light, crispy batter that turns golden and bubbly. Fantastic for frying fish, calamari rings, prawns, shellfish, pineapple or banana fritters and good...
Author: JNS381
Found this wonderful recipe on a long distance runners blog. Wonderfully creamy and easy to make. Adjust the flour and milk depending on how creamy or...
Author: DSimone
Author: Ian Knauer
This will forever be a soup that makes me think of my grandma. Rivels are kind of simple little dumplings dropped into any flavor of broth. When I asked...
Author: MariaMiller
Make and share this Emeril's Burger Seasoning recipe from Food.com.
Author: todd.alex
Author: Katherine Sacks
Make and share this Classic Carolina BBQ Rub recipe from Food.com.
Author: JoshR
This is my take on the Neely's delicious bbq seasoning! From Down Home with the Neely's cookbook. The original recipe calls for white sugar, I added the...
Author: Sharon123
Enhances the flavor of all types of beef. From the cookbook "Peace, Love and Barbeque", a great read I highly recommend.
Author: Kats Mom
Gently baking salmon in a low-temperature oven ensures a moist and succulent fillet and only takes about 15 minutes. The asparagus cooks on the same baking...
Author: Rhoda Boone
Make and share this Asian Spice Mixture recipe from Food.com.
Author: queenbeatrice
Author: Sheila Lukins
From Cooking Light, this is a wonderful side or light main dish. It is good even without the pine nuts if you don't have them on hand, also any herb will...
Author: kitchenslave03
This recipe yields the equivalent of about 1-1/2 lbs of dry pasta, and can be used to make 4 dozen raviolis.
Author: JoeyV
My co-worker made one of these, and I was lucky enough to be able to buy it in an auction. YUMMY! The texture was perfect, and there was no grease, unlike...
Author: CorriePDX
Found this one in the Dallas Morning News and wanted to save. It is low in fat and calories so it fits in with the AHA suggestion of at least two fish...
Author: TXOLDHAM
This is the basic 'Boule' bread mix from the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois. I've mainly posted this recipe...
Author: Chef UK