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Welcome to my collection of recipes. I have collected these recipes for over 60 years. I have tried to give credit to the source of the recipe where possible. I never dreamt when I started trying recipes and saving the ones that I liked that there would be something called the Internet where I could share them. My gratitude to the sources where I was able to provide them and my apologies where I had no way to credit them.
Most of the pictures are ones shown with the original source of the recipe, and I appreciate being able to share them. If you make a recipe, please take a picture and send it to me so that I can use your picture.
Enjoy!
Popular Recipes
Salmon with Olive Oil-Braised Zucchini and Chickpeas
Ingredients 4 (6-ounce) skinless salmon fillets Salt and black pepper ¼ cup extra-virgin olive oil 1½ pounds zucchini or other summer squash (about 3 medium), cut into ⅛-inch-thick half-moons 5 garlic cloves, minced Pinch of crushed red pepper (optional) 1 (15- to 16-ounce) can chickpeas, drained and rinsed 1 medium lemon, zested and juiced Instructions Pat the salmon dry and season with salt and pepper. Heat the olive oil in a large skillet with a lid over medium-high. Add t
Black Bean Soup
Ingredients 1 small (7-ounce) can chipotle chiles in adobo (see note) 2 tablespoons olive oil 2 carrots, peeled and chopped 2 onions, peeled and chopped 4 garlic cloves, minced 1 cup red wine 2 jalapeño peppers, seeded and chopped 1 pound dry black beans (do not soak) 2 quarts mild vegetable or chicken stock 1 tablespoon dried oregano, preferably Mexican 2 bay leaves 1 tablespoon kosher salt
Tortellini Soup
Ingredients 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped (1½ cups) 1 large carrot, diced (1 cup) 2 celery ribs, diced (1 cup) 4 large garlic cloves, minced (2 tablespoons) ]2 teaspoons chopped fresh rosemary or 1 teaspoon dried rosemary 1 teaspoon dried oregano ⅛ teaspoon crushed red pepper, plus more to taste Kosher salt (such as Diamond Crystal) and black pepper 2 tablespoons tomato paste 1 (14-ounce) can diced tomatoes 4 cups (1 quart) vegetable brot
New England Baked Haddock
Ingredients 1-1.5 lbs. haddock patted dry (or cod) 1 cup plain breadcrumbs or seasoned, see note 6 tablespoons salted butter melted (see notes) kosher salt and black pepper lemon wedges and fresh parsley for serving (optional) Instructions Preheat oven to 350 degrees. Put a spoonful of the melted butter in a baking sheet or dish and spread to coat the bottom. Combine the bread crumbs (1 cup) with the rest of the 6 tablespoons of melted butter. Salt and pepper both sides of
Braised Chicken Thighs with Mushrooms
Ingredients 2 pounds bone-in skin-on chicken thighs ½ teaspoon seasoned salt or to taste black pepper to taste 1 tablespoon olive oil 1 tablespoon butter 1 pound mushrooms sliced ½" thick 2 teaspoons soy sauce 4 cloves garlic minced ½ teaspoon dried thyme leaves ½ teaspoon dried rosemary slightly crushed ⅔ cup chicken broth ½ cup white wine optional l Instructions Preheat oven to 425°F. Season chicken with salt & pepper. Set aside. Heat butter and oil in a 10" skillet over
The very best ever Challah - Please see notes at end
Ingredients 235 grams warm water (1 cup) 7 grams active dry yeast (2¼ teaspoons or 1 envelope) 50 grams sugar, divided (¼ cup) 660 grams bread flour (5½ cups, see note below) 5 large egg yolks (room temperature) 72 grams oil (vegetable, canola, or any seed oil) (⅓ cup) 113 grams honey (⅓ cup) 8 grams salt (1¼ teaspoons) 1 egg combined with 1 teaspoon water (for a slightly darker look, skip the water; for an even darker look, use just the yolk) raisins (optional, see below for
Garbage Soup
Ingredients 1 pound lean ground beef 6 potatoes, diced 1 (14.5 ounce) can diced tomatoes 1 onion, chopped 1 cup chopped celery 1 (10.5 ounce) can beef broth 2 cups mixed vegetables salt and pepper to taste ⅛ tablespoon dried rosemary ⅛ tablespoon dried thyme ¼ tablespoon dried basil ½ pound bacon - cooked and crumbled Instructions In a large stock pot place beef, potatoes, tomatoes, onion, celery, broth and vegetables. Add enough water to cover ingredients, cover pot and cook
Apple Pecan Cake with Caramel Sauce
Ingredients 1½ cups of cooking oil 2 cups granulated sugar 4 large eggs 3 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon cinnamon 1 teaspoon salt 2 teaspoons vanilla extract 3½ cups Granny Smith apples peeled and finely chopped (approximately 3-4 apples) 1 cup pecans finely chopped For the Caramel Glaze: ¾ cups unsalted butter 1 ½ sticks 1 cup light brown sugar ¼ cup whole milk 1 teaspoon vanilla extract Instructions In a large mixing bowl, combine the cooking oil,
Deep Dark Secret Chocolate Cake
Ingredients 1 (13.25 oz) box Devil’s Food Cake Mix 1 (3.9 oz) box instant chocolate pudding 3 eggs ⅔ cup brewed coffee 8 oz sour cream ½ cup oil 2 tablespoons dark rum 1 1/2 cups chocolate chips Ganache 8 oz quality semi-sweet chocolate, chopped 1 ¼ cup heavy cream Instructions Preheat oven to 350°F and grease a standard bundt pan. Mix together eggs, sour cream, oil, coffee, and rum until smooth. Slowly mix cake and pudding mix into the wet ingredients, then fold in chocolate
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