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Archive By Section - Recipes

"Loaded" Frittata

4 tablespoons olive oil

February 09, 2011 | | Recipes

Oreo truffles

16 oz cream cheese, softened

February 09, 2011 | | Recipes

Super Bowl Sliders

Crab cake sliders with easy lemon aioli

February 02, 2011 | | Recipes

Pimento Cheese Spread

Pimento Cheese Spread

January 25, 2011 | | Recipes

Spicy Hoisin Beef with Ginger-soy Noodles

It doesn't take too much effort to do better than takeout.

January 11, 2011 | By ALISON LADMAN Associated Press | Recipes

Chicken Pot Pie

1 lb boneless skinless chicken breasts, cut into bite-sized pieces

January 04, 2011 | | Recipes

Paula Deen’s collard green won-tons

4 ounces ham hocks, smoked turkey wings, or smoked neck bones

December 28, 2010 | | Recipes

Cake Pop recipes

Basic Cake Balls

December 21, 2010 | Recipes courtesy Angie Dudley | Recipes

Smokin’ Buffalo Stars and Hot Date Hors D’oeuvres

Smokin' Buffalo Stars

December 14, 2010 | Tasha Biggers | Recipes

Healthy up your holiday cookies

More so than most holiday desserts, cookies are the perfect portion controlled treat that - when enjoyed in moderation - can be a better option than a big wedge of pie or cake.

November 24, 2010 | By JIM ROMANOFF Associated Press | Recipes

Spicy Cranberry Salsa

Start to finish: 15 to 45 minutes

November 16, 2010 | | Recipes

Mac & cheese gets dressed to please more gourmet palates

WALNUT CREEK, Calif. - It's a little surprising to think of macaroni and cheese, that humble childhood dish, as the darling of the foodie crowd. But the cheesy, decadent favorite is popping up on restaurant menus everywhere, from Michael Mina's swanky bistros to Pican's stylish Southern table, as an entree, a side dish or - in the case of one new Oakland, Calif., restaurant - nearly the entire menu.

November 10, 2010 | By Jackie Burrell Contra Costa Times | Recipes

Black Bean Hummus

Servings: 12 to 16

November 02, 2010 | Los Angeles Times | Recipes

No boring bread here

Adding squash or pumpkin to a dinner roll produces a bread that is soft, slightly sweet and wonderfully rich. It also helps keep the rolls moist, making it easier to bake them ahead without worrying they will dry out.

November 02, 2010 | By ALISON LADMAN The Associated Press | Recipes

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