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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
Turkey Meatballs in Tomato Sauce
Ingredients ½ cup grated Parmesan cheese, more for serving, if desired ½ cup panko or other plain dried bread crumbs ¼ cup minced onion ¼ cup chopped chives or basil 2 garlic cloves, grated on a microplane or minced 1½ teaspoons kosher salt ½ teaspoon black pepper ½ teaspoon dried oregano Pinch red pepper flakes (optional) 1½ pounds ground turkey, very cold 1 large egg, beaten 3 tablespoons extra-virgin olive oil, more as needed 3 cups marinara sauce, more to taste Instructio
No Knead Rosemary Cranberry Bread
Ingredients 3 cups (360 g) all-purpose flour 1 1/4 teaspoons (7 g) salt 1/2 teaspoon (2 g) instant yeast 1 1/2 cups (360 ml) warm water 1/2 cup (70 g) dried cranberries or fresh ones 2 teaspoons (1 g) fresh rosemary, chopped 2 tablespoons (30 ml) olive oil, plus extra for drizzling Sea salt, for sprinkling Instructions In a large bowl, combine flour, salt, and yeast. Stir in water until a sticky dough forms. Fold in cranberries and rosemary. Cover the bowl with plastic wrap o
Salted Dark Chocolate Cake with Ganache Frosting
Ingredients For the Cake 2½ cups/310 grams self-rising flour, sifted (see note) ½ cup/45 grams cocoa powder, sifted 1½ cups/295 grams sugar 4 large eggs, lightly beaten 1½ cups/360 milliliters whole milk 1 cup plus 2 tablespoons/255 grams unsalted butter, melted and slightly cooled 7 ounces/200 grams dark chocolate, melted and slightly cooled 2 teaspoons vanilla extract 1 teaspoon flaky sea salt, white or black For the Ganache 1 cup/240 milliliters sour cream 14 ounces/400 g
Brussel Sprouts Buried in Cream
Ingredients ½ cup extra-virgin olive oil, divided 2½ pounds brussels sprouts, trimmed and halved 3 medium leeks, white and pale green parts, trimmed, halved lengthwise and coarsely chopped 6 garlic cloves, thinly sliced 2 cups heavy cream 1 tablespoon lemon zest Salt and freshly ground black pepper 1cup coarse fresh or dried bread crumbs or panko bread crumbs 1/2 cup finely chopped parsley Instructions Heat the oven to 425 degrees. Heat ¼ cup oil in
Cranberry Apple Twice-Baked Sweet Potatoes
Ingredients 4 medium sweet potatoes 2 tbsp butter, melted (plus more for sautéing) 2-3 tbsp brown sugar (or maple syrup), adjust to taste 1 medium apple, peeled, cored, and diced ½ cup dried or fresh cranberries ½ tsp ground cinnamon ¼ tsp ground nutmeg (optional) ¼ cup chopped pecans (optional, for topping) Pinch of salt Instructions Bake the Sweet Potatoes: Preheat oven to 400°F (200°C) and bake prepared sweet potatoes for 45–60 minutes until tender. Prepare the Filling:
Sopapilla Cheesecake Bars
Ingredients 2 (8-ounce) cans crescent roll dough (such as Pillsbury) 2 (8-ounce) packages cream cheese, at room temperature 1¼ cups/250 grams granulated sugar 1 teaspoon vanilla extract ½ cup/113 grams unsalted butter, melted 3 tablespoons ground cinnamon Instructions Heat the oven to 350 degrees. Unroll 1 sheet of dough (from 1 can) to cover the bottom of an ungreased 13-by-9-inch glass baking dish. Press the perforations together to seal. Using an electric mixer, beat the c
French Carrot Salad
Ingredients 1 pound carrots, trimmed and peeled (about 4 large carrots) 2 tablespoons fresh lemon juice 1/2 teaspoon Dijon mustard 1/2 teaspoon honey 1/2 teaspoon kosher salt, plus more to taste 1/4 teaspoon freshly ground black pepper 2 1/2 tablespoons olive oil 2 tablespoons chopped fresh parsley, optional Instructions Grate the carrots: Using the second smallest hole on a box grater, grate the carrots. You should have about 6 loosely packed cups of grated carrot. Set asid
Christina Tosi's Corn Bake
Ingredients ½ cup/113 grams unsalted butter, softened, plus more for baking dish 1 (14-ounce/418-gram) can creamed corn 1 (15-ounce/432-gram) can whole kernel corn, drained 2 eggs, lightly beaten 1( 8-ounce/240-gram) box corn muffin mix 8 ounces/227 grams sour cream Instructions Heat oven to 350 degrees. Butter an 8-by-8-inch (or 2½-quart) baking dish. In a large bowl, combine butter, creamed corn, whole kernel corn, eggs, corn muffin mix and sour cream. Transfer batter to
Honey Glazed Chicken
Ingredients 1 lb (450g) chicken thighs or chicken breast, cut into strips Salt & black pepper (to taste) 1 tbsp vegetable oil or olive oil For the Honey Glaze: 1/4 cup soy sauce 1/4 cup honey (or brown sugar) 2 tbsp rice vinegar or apple cider vinegar 2 garlic cloves, minced 1 tsp fresh ginger, grated 1 tsp cornstarch + 1 tbsp water (slurry for thickening) Instructions Season Chicken – Sprinkle chicken with salt and pepper. Cook Chicken – Heat oil in skillet, sear chicke
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