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ORANGE SALAD

Ingredients

1 (3 oz.) package orange Jello
1 (3 oz.) package vanilla tapioca pudding (Do Not Use Instant Pudding)
1 (3 oz.) package banana cream pudding (Do Not Use Instant Pudding)
3 cup water
1 (20 oz.) can crushed pineapple drained
1 (16 oz.) can mandarin oranges drained
1 (8 oz.) Cool Whip thawed

Instructions

Put dry in saucepan and add water. Cook on stove to a boil
stirring often. After it comes to a boil pour into bowl. Cover
with plastic wrap and let cool. When slightly thickened add
oranges pineapple and Cool Whip. Stir together then pour into 12
x 8 x 2 inch glass dish and let set several hours or overnight
in refrigertor. Approximate servings: 15.

NO BAKE HOLIDAY CAKE

Ingredients

3 cup graham cracker crumbs
1 tablespoon grated lemon rind
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
1 pound chopped mixed candied fruit
1 can (3
1/2 oz.) flaked coconut
1 cup chopped pecans
1 cup golden raisins
1/2 cup Karo light corn syrup
1/4 cup brandy
2 tablespoon lemon juice

Instructions

Line 8 x 1/2 x 4 1/2 x 2 1/2 inch loaf pan with foil. In large
bowl stir together crumbs lemon rind cinnamon allspice and
ginger. Stir in candied fruit coconut nuts and raisins until
thoroughly blended. In small bowl stir together corn syrup brandy
and lemon juice. Add to crumb mixture and mix well. Press firmly
into prepared pan. Cover tightly with foil. Refrigerate at least
4 days. Turn out of pan remove foil. Cut into thin slices with
sharp knife. Makes 1 (3 pound) loaf.

PIZZA LOVERS DELIGHT

Ingredients

Thomas English muffins Spaghetti or pizza sauce
1 package sausage Pepperoni or meat and vegetable Toppings of your choice Mozzarella or cheddar -
1 pack shredded

Instructions

Divide muffins. Spread with sauce. Put toppings on and cover
with cheese. Bake at 375 degrees for 20 minutes or until cheese
is golden brown.

PEANUT BRITTLE

Ingredients

2 cup white sugar
1 cup white syrup
1/2 cup boiling water Cook to a soft ball stage (230 degrees). Add
2 cups raw peanuts. Stir continually and cook until the nuts are a light golden color. Turn off heat and stir until blended. Add in the order given:
1 1/2 teaspoon salt (scant)
1 1/2 teaspoon vanilla
2 teaspoon soda Pour the brittle onto a large buttered cookie sheet. Do not spread or jar just let it run where it will. Cool. Break into pieces. Have all ingredients measured before you start to cook.

Instructions

Included in the Ingredients section

BORSH

Ingredients

2 cup shredded beets
1 cup chopped carrots
1 cup chopped onions
1 cup shredded cabbage
1 tablespoon butter
1 cup beef stock (consomme)
1/2 cup sour cream
1 teaspoon salt or to taste

Instructions

Cook beets carrots and onions for 20 minutes in boiling water to
cover in a 2 quarter saucepan. Add butter beef stock cabbage and
salt. Cook 15 minutes longer then add lemon juice. Pour into
bowls and top with sour cream. This is a basic Polish soup recipe
the poor people used.
Recipes from The Weekend Chef (http://theweekendchef.com)