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Check here for the full archive of recipe collections.
Check here for the full archive of recipe collections.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.
Shake up some of your favorite St. Patrick's Day ingredients with a twist on tradition. Click through for recipes featuring corned beef, cabbage and potatoes.
From chocolate to red velvet to lemon, there are few things as inviting as a homemade cake. Check out this variety of recipes.
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Try these Ingredient Substitutions when you're in a bind!
Try these Ingredient Substitutions when you're in a bind!
Simple solutions for healthier cooking.
Substituting a few siple ingredients in your recipes will go a long way to making them - and you - significantly more healthy!
A pinch of this, a dab of that... click here for a printable conversion chart. Keep this posted on your refrigerator for easy reference!
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Money saving ideas to bet on.
What are your favorite things to cook your family? Once you have submitted your recipe, we'll post it online with your name and state for everyone to see.
Recipe from Cindy Willis of Bantam, Conn.
Any amount of scallops for number of people to serve.
Rinse and pat dry the scallops.
Mix in a bowl or zip lock bag:
1/4 cup soy flour
2 tbs. wheat germ
1 tbs. whole wheat flour
1 tsp. dill weed (this is enough for 8 large scallops- increase for more)
Place 2 tbs. peanut oil and 2 tbs. light butter in pan. Heat to bubbling and add the scallops. Keep on medium flame and saute for 3 minutes or until golden brown. Turn and cook until golden on other side. Set pan aside while taking a paper towel in a clamp and soak up any remaining fat in pan. Place pan back on burner, and add 2 tbs. butter and 2 tbs. lemon juice. Add 1 tsp. parsley.Bring to a simmer and serve with tartar sauce.
Mashed steamed cauliflower with salt, pepper and a little cream plus steamed green beans make it complete.
