All Recipes (282)

Award Winning Chili

This chili recipe is by far the best I’ve found. Give it a try. From Food.com

Ingredients:

1 pound ground beef

2 onions diced

1 green pepper diced

I tbsp  jalapenos, finely diced

14 ounces Rotel tomatoes ( I use 10 oz. original and 5 oz. mild but you can vary the heat as you please)

2  8oz  cans of tomato sauce

2 tbsp…

How healthy (or not) certain foods are-for us, for the environment-is a hotly debated topic among experts and consumers alike, and there are no easy answers. But when Prevention talked to the people at the forefront of food safety and asked them one simple question-"What foods do you avoid?"-we got some pretty interesting answers. Although these…

A twist on one of my mother's most popular and easy recipes makes a wonderful summer treat that is somewhere between sweet and savory.

I have never been entirely sure where/who my mother got her recipe for Blackberry Wine Cake from, but I have always known that it is one of my…

Here's a recipe that I cannot take credit for, but "kneads" to be part of your baking repertoire.  Making bread is usually a painstaking and messy process, but thanks to Jim Lahey at the Sullivan Street Bakery it is now something that any (and I mean any) home cook can easily pull off.  This bread is unbelievably…

If you are looking for a quick, easy and delicious appetizer for your St. Patty's Day dinner, look no further. This is my go-to recipe for a great cheese spread that works perfectly with soda bread, crackers, thick pretzel sticks, or even apple slices.

GUINNESS AND CHEDDAR SPREAD

10-oz…

This egg dish makes a quick meal with steamed rice or toast.

Ingredients:

• 3 large eggs (use higher omega-3 eggs if available)
• 1/2 cup egg substitute
• 2 teaspoon canola oil
• 1 cup sugar snap peas, cut in half on the diagonal
• 1/4 cup chopped red bell…

If you love steak and you love sushi, this a recipe I highly urge you to try.  It's simple, fast and incredibly delicious. The best part is you can substitute the filet with any type of steak, even ahi tuna.  Enjoy!

NORI-CRUSTED FILET MIGNON (serves 4)

(4) 5-6 oz. portions of Filet Mignon (1…

I am completely obsessed with hot stuff. The hotter it is, the better it taste. I have to add hot sauce to everything I eat, even my salad believe it or not. My family is also big on eating everything hot so I decided to ask my grandmother who's an artist in the kitchen, for a recipe on a hot dressing. The following dressing can be used on either your salad, as a topping on your rice, chicken, fish or meat. It's pretty easy and pretty hot! So enjoy with caution if you are a rookie like my…

The Accademia Italiana della Cucina (Italian Academy of Cuisine), witnessed the authentic recipe for Bolognese Ragù being registered with the Bologna Chamber of Commerce on the 17th October 1982 in in the Palazzo della Mercanzia. The recipe below is reproduced from…