• 1. APPETIZER: 44,858 Recipes

  EASY CHEESE BALL

  

  12 oz. cream cheese

  1 tsp. Worcestershire sauce

  3 tbsp. liquid smoke

  4 oz. sharp Cheddar cheese, finelygrated

  1/4 c. EACH celery and bell peppers,finely chopped, mixed

  1/3 c. pecans, finely chopped

  2 tbsp. dried minced onions

  Dash Tabasco sauce

  1/2 tsp. garlic powder

   

  Mix everything except pecans. Chill several hours or overnight. Spread chopped pecans on waxed paper and roll the cheese ball on it until coated.

   

  Chill completely before serving.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 2. BEANS: 2,464 Recipes

  BEAN CHALUPA

  

  1 lb. pinto beans

  3 lb. pork roast

  7 c. water

  1/2 c. chopped onion

  2 cloves garlic

  1 tbsp. salt

  2 tbsp. chili powder

  1 tbsp. cumin

  1 tsp. oregano

  1 (4 oz.) can chopped green chiles

  1 (2 oz.) jar pimientos, diced

  Frito corn chips

   

  TOPPINGS:

   

  Shredded Cheddar cheese

  Diced avocado

  Sliced green onions

  Diced tomatoes

  Hot sauce

   

  Place uncooked beans, roast, water, onion, garlic, seasonings, chiles and pimientos in a heavy kettle. Cover and simmer on top of the range about five hours or until roast is fork tender. Remove roast and break up with a fork. Return meat to the pot and continue to cook until mixture thickens, about 1/2 hour.

   

  Place a handful of corn chips in a soup bowl or mug. Serve meat mixture over the chips. Garnish individually to taste. Serves 8-10.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 3. BEVERAGES, DRINKS: 21,615 Recipes

  CHEE-CHEE PUNCH

  

  2 quarts pineapple juice

  1 can cream of coconut

  1 quart ice cream (vanilla)

  1 quart club soda

   

  Mix together and enjoy.

  #47517

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 4. BREAD & ROLLS: 78,860 Recipes

  SPICY MANDARIN ORANGE MUFFINS

  

  Copyright © 2001-11, ACR International.

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  1 1/2 cup sifted flour

  1/2 cup sugar

  1 3/4 tsp. baking powder

  1/2 tsp. nutmeg

  1/2 tsp. salt

  1/4 tsp. allspice

  1 egg, beaten

  1/3 cup butter or margarine, very soft

  1/2 cup milk

  11 oz. can mandarin oranges, drained and sections cut into 3 or 4 pieces

   

  Chopped dates and nuts, optional.

   

   

  TOPPING

  1/4 cup melted butter or margarine

  1/4 cup sugar and 1/2 tsp. cinnamon, mixed

   

  Mix dry ingredients. Beat egg, add butter, then add milk. Add wet to dry. Stir in orange pieces, nuts, dates. Fill paper bake cups 1/2 full. Microwave on high approximately 3 minutes. Test with toothpick. Dip hot muffin top in melted butter then in cinnamon and sugar. Enjoy!

   

• 5. BREAKFAST & BRUNCH: 9,081 Recipes

  TAHOE BRUNCH #146006

  

  (Must be prepared 24 hours in advance) - Doubled fits in largest pyrex casserole.

  12 slices white bread (crusts removed)

  2-3 tbsp. butter or margarine (softened)

  1/2 cup butter or margarine

  1/2 lb. fresh mushrooms, trimmed and sliced

  2 cups thinly sliced yellow onions

  Salt and pepper

  1 1/2 lbs. mild Italian sausage

  3/4 to 1 lb. cheddar cheese, grated

  5 eggs

  3 tsp. Dijon mustard

  2 1/2 cups milk

  1 tsp. dry mustard

  1 tsp. ground nutmeg

  2 tbsp. finely chopped fresh parsley

   

  Butter bread and set aside. In a 10 to 12" skillet, melt the 1/2 cup butter and brown mushrooms and onions. Salt and pepper to taste and set aside. Cook sausage cut into bite six pieces. Grease an 11" x 17" shallow casserole, layer 1/2 of the bread, mushroom mixture, sausage and cheese. Mix eggs, milk, both mustards, nutmeg, 1 teaspoon and 1/8 teaspoon pepper. Pour over cheese. Cover and chill overnight. Sprinkle with parsley and bake uncovered in preheated 350º F oven for 1 hour until bubbly. Serve immediately with fruit salad and crusty bread. Serves 8.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 6. CAKES: 107,254 Recipes

  CRESENT CHOCOLATE CHIP CHEESECAKE #155110

  

  2 packages crescent rolls

  2 (8 oz.) packages cream cheese

  ½-3/4 cup sugar

  1 egg yolk

  1 tsp. vanilla

  1 bag milk chocolate chips (reserve 1/2 cup chips)

   

  Line a 9" x 13" pan with 1 package of crescent rolls, press to seal. Mix cream cheese, sugar, egg yolk, and vanilla until creamy. Add the chocolate chips less the reserved chips. Spread on the filling to 1/4 inch from the edges. Top with second package of crescent rolls. Pinch the edges together. Bake at 350º F for 25-30 minutes, until golden brown. Remove, frost immediately while hot. Melt reserved chips in microwave and drizzle on iced cheese cake.

   

  FROSTING:

  1 cup powdered sugar

  1 tsp. vanilla

  1 tbsp. warm milk

   

  Mix together. Frost baked cheese cake. Refrigerate when cool. Makes 24-36 squares.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 7. CANDIES: 17,242 Recipes

  RASPBERRY DIVINITY

  

  3 c. sugar

  3 oz. pkg. raspberry gelatin

  1/2 c. flaked coconut

  2 egg whites, stiffly beaten

  3/4 c. light corn syrup

  1 c. chopped nuts

  3/4 c. water

   

  Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage. Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape.

   

  Fold in coconut and nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped nuts and coconut.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 8. CASSEROLE  24,342 Recipes

  SHRIMP CASSEROLE

  

  1 (8 oz.) pkg. small, clean, frozen shrimp

  1 (10 3/4oz.) can cream of shrimp soup

  1/2 cup sharp cheddar cheese, grated

  1/2 cup mayonnaise

  2 cups fine noodles, uncooked

  1 can French fried onion rings (optional)

  Paprika

   

  In large bowl, mix first five ingredients together. Put into greased casserole and bake, covered, for 35 minutes at 350º F. Remove from oven, sprinkle with paprika and stir. If desired, arrange French fried onion rings on top. Return to oven and continue baking, uncovered, for 5 minutes or until bubbly. Serves 3 generously

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 9. CHILDREN'S FAVORITE:  10,105 Recipes

  SHRIMP CASSEROLE

  

  1 (8 oz.) pkg. small, clean, frozen shrimp

  1 (10 3/4oz.) can cream of shrimp soup

  1/2 cup sharp cheddar cheese, grated

  1/2 cup mayonnaise

  2 cups fine noodles, uncooked

  1 can French fried onion rings (optional)

  Paprika

   

  In large bowl, mix first five ingredients together. Put into greased casserole and bake, covered, for 35 minutes at 350º F. Remove from oven, sprinkle with paprika and stir. If desired, arrange French fried onion rings on top. Return to oven and continue baking, uncovered, for 5 minutes or until bubbly. Serves 3 generously

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 10. COOKIES & BROWNIES: 80,942 Recipes

  TOLL HOUSE MARBLE SQUARES

  

  1 cup, plus 2 tbsp. sifted flour

  1/2 tsp. baking soda

  1/2 tsp. salt

  1/2 cup soft butter

  12 tbsp. granulated sugar

  1/2 tsp. vanilla

  1/4 tsp. water

   

  Beat in 1 egg. Mix in flour mixture. Spread in a greased 13" x 9" x 2" pan. Sprinkle one package chocolate morsels over dough. Place in oven 1 minute, then run knife through to marbleize.

   

  Return to oven and bake at 375º F for 12-14 minutes.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 11. CRAFTS: 1,243 Recipes

  ROSE MILK SILK BATH

  

  2 cups powdered milk

  1/2 cup colloidal oatmeal

  10 drops of oil or rose geranium

  2 drops of peppermint oil

  1/2 cup rose water

  1 perfect rose in full bloom

   

  Draw bath and slowly add powdered milk and colloidal oatmeal, swirl bath water as they dissolve. Under the running water add oils, swirling to combine. When bath is full, add rose water, drop petals from rose into water. Use rose scented soap.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 12. CROCKPOT: 1,068 Recipes

  WALDORF ASTORIA STEW

  

  2 cups powdered milk

  1/2 cup colloidal oatmeal

  10 drops of oil or rose geranium

  2 drops of peppermint oil

  1/2 cup rose water

  1 perfect rose in full bloom

   

  Draw bath and slowly add powdered milk and colloidal oatmeal, swirl bath water as they dissolve. Under the running water add oils, swirling to combine. When bath is full, add rose water, drop petals from rose into water. Use rose scented soap.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 13. DESSERTS: 64,034 Recipes

  HAWAIIAN DESSERT

  

  1 package Jiffy cake mix, white or yellow

  1 lg. size instant vanilla pudding

  1 (8 oz.) cream cheese, softened

  1 3/4 cups milk

  1 (#2) can crushed pineapple

  12 oz. Cool Whip

   

  Bake the cake in a 9" x 13" pan at 350º F for only 10 minutes. Mix pudding, cream cheese and milk. Spread on cooled cake. Drain pineapple, spread over pudding mixture, then spread the Cool Whip over the pineapple. Can top with nuts, if desired.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 14. DIABETIC: 893 Recipes

  MARY TYLER MOORE'S ALMOND MERINGUE

  

  4 egg whites

  8 tsp. powdered skim milk

  1 tsp. vanilla extract

  1 tsp. almond extract

  1 tsp. liquid artificial sweetener

  Cinnamon to taste

   

  Beat egg white until stiff. Add skim milk powder. Mix well. Add extracts and sugar substitute. Drop cookies by spoonfuls onto cookie sheet. Bake at 275º F for 45 minutes. Remove from cookie sheet and dust with cinnamon. Yields 2 to 2 1/2 dozen. One cookie equals 32 calories.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 15. DIPS & DRESSING: 24,561 Recipes

  FRUIT DIP

  

  1 (8 oz.) sour cream

  1 lg. cream cheese

  1 sm. jar marshmallow cream

  1 tsp. dried orange peel

  1 tsp. ginger

   

  Soften cream cheese and blend all ingredients until smooth.

  Use this as a dip for fruits and melons.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 16. EGG: 4,642 Recipes

  TROPICAL EGGNOG

  

  2 (32 oz.) cans Borden's Egg Nog, chilled

  2 cups pineapple juice, chilled

  1 (8 1/2 oz.) can Coco Lopez Cream of Coconut (1 cup)

  Whipped cream or topping

  Ground nutmeg, if desired

   

  In small punch bowl, combine all ingredients except whipped cream and nutmeg; mix well. Garnish with whipped cream and nutmeg. Refrigerate leftovers.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 17. FISH: 7,068 Recipes

  FLOUNDER CORDON BLEU

  

  Flounder fillets, sliced thin

  Ham, sliced thin

  Swiss cheese, sliced thin

  Egg

  Bread crumbs

   

  Place one slice of ham and then one piece of cheese on each fillet. Roll up and fasten with toothpick. Dip each roll into slightly beaten egg and then coat with bread crumbs. Deep fry and enjoy.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 18.  FOREIGN & ETHNIC: 22,379 Recipes

  CALZONE #498775

  

  1 loaf frozen bread dough, thawed completely (6-8 hours)

  1 pkg. (10 oz.) frozen chopped spinach, thawed & drained

  1 tsp. Parmesan cheese

  2 tbsp. oil

  Garlic powder

  Salt & pepper

  1 pkg. (8 oz.) shredded Mozzarella cheese

  1/2 lb. stick pepperoni (sliced lengthwise at deli)

  1/2 lb. boiled ham

  1 egg

   

  Roll out bread dough (approximately 12" x 12"). Mix and spread on dough: spinach, oil, Parmesan cheese, garlic powder, salt and pepper. Layer on spinach mixture: pepperoni, boiled ham, Mozzarella cheese. Roll lengthwise, place seam down on greased cookie sheet. Brush top with 1 egg mixed with 2 tablespoons water. Rise 15-30 minutes. Make diagonal slashes on top of roll, not cutting through the dough. Bake at 350º F for 40 minutes.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 19. FRUIT DISHES

  STRAWBERRIES ROMANOFF SAUCE

  

  1 cup double-thick yogurt

  1/4 cup firmly-packed brown sugar

  1/2 tsp. ground cinnamon

  1 tsp. vanilla extract

  2 tbsp. strawberry liqueur (optional)

  2 pints fresh strawberries, about 24 oz., washed, hulled and cut into bite-size pieces

   

  GARNISH

  2 tbsp. pecan pieces, lightly toasted

   

  In a small bowl, whisk sauce ingredients until fully mixed. Refrigerate for at least 1 hour to make the sauce slightly firm. Divide berries evenly in four dessert dishes. Spoon 1/4 cup sauce over each serving. Top with nuts and serve immediately. Serves 4 - 1 cup per serving.

   

  #521164

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 20. GOURMET: 368 Recipes

  SALMON PATE #538495

  

  1 (6 1/2 oz.) can red salmon, drained & boned

  1 garlic clove

  2 tbsp. butter

  2 tbsp. whipping cream

  1 tbsp. sherry

  1/2 tsp. dill weed

  Salt & pepper

  Hard cooked eggs

  green onion for garnish

   

  In a food processor, mince garlic; add butter and blend well. Add salmon; process until smooth. Add remaining ingredients; process until well blended. Chill, preferably overnight. Serve at room temperature. Surround the molded pate with slices of hard boiled eggs. Sprinkle eggs with chopped green onion tops. Serve with mild crackers, toast rounds or Melba toast. Serves 8-10. Note: Must do ahead.

  Copyright © 2001-11, ACR International.

  All Recipes & Rights Reserved. Designed by: ACR International LLC

• 21. HINTS & TIPS

  BONING A TROUT OR SALMON FOR BROILING OR BAKING

  

  Copyright © 2001-11, ACR International.

  All Recipes & Rights Reserved. Designed by: ACR International LLC

  Remove heat, dorsal, pectoral and anal fins. With the fish on its back, cut to the bone from the rear of the opening to the tail on both sides of the backbone. With the fish on it's back and the head end towards you, insert one tine of the fork under the ribs near the backbone and lift up the fork. This will separate the rib from the meat. Now repeat this process on the opposite side.

   

  Continue this process with the ribs until you run out of ribs. Use the fork to separate the ribs as close to the backbone as possible. You should now be able to lift up on the rib cage and put the tines of the fork between the backbone and the meat along the back of the fish. Lift the ribs up and push the fork down as you move towards the tail. When you get to the tail, cut the backbone off and leave the tail intact.

   

  There are also ribs in trout and salmon that radiate out horizontally from the backbone. These are generally much smaller than the ribs you separated with the fork and tend to stay in the meat as you remove the rest of the skeleton. Lay the fish out on your work surface and feel along the flesh with your fingers for these small bones. NOTE: If your hands smell fishy, wash them with soap and salt.

   

   #538853

• 22. HOLIDAY COOKING: 5,976 Recipes

  CHOCOLATE EGGS WITH COCONUT FILLING #541636

  

  Copyright © 2001-11, ACR International.

  All Recipes & Rights Reserved. Designed by: ACR International LLC

  8 oz. cream cheese, softened

  1/2 lb. butter

  3 tsp. vanilla*

  2 1/2 lbs. powdered sugar

  3 cups flaked coconut**

   

  PEANUT BUTTER FILLING

  (*)Change vanilla to 2 tsp.

  (**)Replace coconut with 1 1/2 cups chunky peanut butter

   

  Mold dough into an egg shape (large or small ones). Place egg(s) on waxed paper; refrigerate 2 to 3 hours.

   

  DIPPING

  1/2 lb. baking chocolate

  1/4 block paraffin, chopped or shaved (add slowly)

   

  Mix in double boiler until blended, then dip eggs and chill to harden. Use colored icing for decoration on top of egg.

• 23. JAMS & JELLY:  9,097 Recipes

  AUSTRIAN JAM COOKIES #547621

  

  1/2 cup butter, softened

  1/2 cup sugar

  1 tsp. vanilla

  1 egg, separated

  1 1/4 cups flour, sifted

  2/3 cup walnuts, chopped

  Raspberry jam, no seeds

   

  Beat butter, sugar, vanilla and egg yolk in medium bowl with electric mixer at high speed until light and fluffy. Stir in flour; gather dough into ball; wrap in foil. Refrigerate until firm. Roll teaspoons of dough into balls. Dip in slightly beaten egg white and roll in chopped nuts. Place on ungreased cookie sheets 1 inch apart. Make indentation in cookie and fill with jam. Bake in slow 300º F oven for 20 minutes or until lightly golden. Cool on wire racks. (Makes about 2 dozen.)

  Copyright © 2001-11, ACR International.

  All Recipes & Rights Reserved. Designed by: ACR International LLC

• 24. SNACK: 1,806 Recipes

  PEACHY SNACK CAKE #962724

  

  Copyright © 2001-11, ACR International.

  All Recipes & Rights Reserved. Designed by: ACR International LLC

  3 cups Kellogg's Raisin Bran cereal, divided

  1/4 cup firmly packed brown sugar

  2 tbsp. margarine, melted

  1 cup all-purpose flour

  1/4 tsp. salt

  1 tsp. baking powder

  1 tsp. cinnamon

  1/4 tsp. nutmeg

  1/4 cup margarine, softened

  1/2 cup granulated sugar

  2 eggs

  1 can (16 oz.) sliced cling peaches, drained, cut into bite size pieces

   

  1. In small bowl, combine 1 1/2 cups cereal, brown sugar and 2 tablespoons margarine; set aside.

  2. Combine flour, salt, baking powder and spices; set aside.

  3. In medium-size bowl, beat together 1/4 cup margarine, granulated sugar and eggs until well combined. Stir in peaches. Add flour mixture and remaining 1 1/2 cups cereal, stirring until combined. Spread evenly in greased 9" square baking pan. Sprinkle with prepared topping.

  4. Bake in 350º F. oven about 30 minutes or until cake tester comes out clean. Serve warm or cold. Makes 12 low-sodium servings.)

• 25. SOUTH OF THE BORDER: 7,415 Recipes

  THREE PEPPER QUESADILLAS #991126

  

  1 cup thin green pepper strips

  1 cup thin red pepper strips

  1 cup thin yellow pepper strips

  1/2 cup thin onion slices

  1/3 cup margarine

  1/2 tsp. ground cumin

  1 (8 oz.) package cream cheese softened

  1/2 cup grated Parmesan cheese

  10 (6 inch) flour tortillas

   

  Preheat oven to 425º F. Saute peppers and onions in margarine in a large skillet. Stir in cumin. Drain, reserving liquid. Beat cheeses in a small mixing bowl at medium speed until well blended. Spoon 2 tablespoons cheese mixture onto each tortilla; top with pepper mixture. Fold tortillas in half, place on baking sheet. Brush with reserved liquid. Bake 10 minutes. Cut each tortilla into thirds. Serve warm with salsa. 30 appetizers.

  Copyright © 2001-11, ACR International.

  All Recipes & Rights Reserved. Designed by: ACR International LLC

• 26. WILD GAME: 1,884 Recipes

  VENISON STEW #1093718

  

  Copyright © 2001-11, ACR International.

  All Recipes & Rights Reserved. Designed by: ACR International LLC

  3-4 lbs. venison

  1/3 cup flour

  1/2 cup Crisco

  1 1/2 cups hot water

  1 cup red wine

  3 or 4 bay leaves (removes wild taste)

  1 tsp. dried parsley

  1 large onion, peeled and quartered

  1 1/2 tsp. Lawry's seasoning salt

  1/2 tsp. pepper

  3 carrots, quartered

  3-4 large potatoes, quartered

   

  Remove ALL fat from venison. Cut meat into 3/4-inch square pieces. Roll in flour. Brown in Crisco and season with Lawry's. Add hot water, wine, bay leaves, onions and pepper. Cover. Bring to boil; lower heat. Simmer 2 hours. Add carrots and potatoes. Cover and simmer 1 hour, adding water if necessary. Cook until tender. Pressure Cooker Variation: Remove fat. Cut meat; roll in flour, season with 1/2 teaspoon of Lawry's. Brown in Crisco. Pour off excess liquid. Add remaining ingredients. Cook in pressure cooker for 15 minutes. Let cool; add water if necessary to make gravy.

• 27. LARGE CROWD: 698 Recipes

  $250 COOKIES #556745

  

  2 cups butter

  2 cups brown sugar

  2 cups sugar

  4 eggs

  2 tsp. vanilla

  4 cups flour

  5 cups blended oatmeal*

  1 tsp. salt

  2 tsp. baking soda

  2 tsp. baking powder

  8 oz. grated Hershey bar

  3 cups chocolate chips

  3 cups chopped nuts

   

  *Blend oatmeal: measure and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking soda, baking powder. Add grated chocolate, chocolate chips and chopped nuts. Roll into balls the size of walnuts. Place on greased cookie sheet 2" apart. Bake at 375º F for 12-14 minutes. Makes 75 to 100 cookies.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 28. LOW-FAT DESSERT: 6,877 Recipes

  CHOCOLATE ECLAIR DESSERT

  

  2 pkg. (4 servings) Van Sugar free pudding

  2 cups (1% or 2%) low fat milk

  3 cups whipped topping

  10 whole graham crackers

   

  Line a 15" x 13" pan with 5 whole graham crackers. Mix pudding with 2 cups milk. Beat until thick. Fold in whipped topping. Pour 1/2 of pudding over bottom layer of graham crackers. Add the other 5 graham crackers on top of pudding. Pour rest of pudding on top and top with topping.

   

  TOPPING: 1 oz. liquid chocolate, 4 tsp. diet margarine, 1 tbsp. white Karo, 1 tbsp. 1% or 2% low fat milk, 3/4 cup confectioner's sugar, 1 tsp. vanilla

   

  Beat chocolate, margarine and Karo together. Add milk, beat well. Blend in sugar and vanilla. Refrigerate for 12 hours. Makes 10 servings.

   

  #557

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 29. MAIN DISH: 61,463 Recipes

  SWEDISH CABBAGE ROLLS #564435

  

  Copyright © 2001-11, ACR International.

  All Recipes & Rights Reserved. Designed by: ACR International LLC

  12 large cabbage leaves (or more) 2 beaten eggs

  1/2 cup milk

  1/4 cup chopped onion

  1/4 tsp. pepper

  1 tsp. salt

  1 lb. lean ground beef

  1 cup minute rice

  1 (8 oz.) can tomato sauce

  1 tbsp. brown sugar

  1 tbsp. lemon juice

  1 tsp. Worcestershire sauce

   

  Immerse cabbage leaves in large kettle of boiling water for 3 minutes; drain. Combine eggs, milk, onion, salt, pepper, beef and rice. Place about 1/4 cup meat mixture in center of each leaf; fold in sides and roll ends over meat. Secure with toothpick. Place in slow cooker. Combine rest of ingredients. Pour over cabbage rolls (if you like a lot of sauce, you may want to double this part of the recipe). Cover and cook in slow cooker for 7-9 hours on low.

• 30. MEAT DISHES:  35,083 Recipes

  BEEF STROGANOFF #625843

  

  2 lb. top sirloin (cut in strips)

  1/2 lb. sliced mushrooms

  1 diced onion

  1/2 cup sour cream

  1 tbsp. beef bouillon

  1/2 cup white wine

  Salt and pepper - to taste

  Pinch thyme

  1/4 stick butter

  1 tbsp. flour

   

  In saucepan, quickly brown meat in butter. Then remove meat from pan. Add the onions and mushrooms to pan and saute. Remove them also from pan. Deglaze pan with white wine and add beef base and seasonings with the flour to make sauce. Bring to a boil, reduce heat. Add meat, mushrooms and onions. Then sour cream and remove from heat. Serve over cooked noodles (or) rice.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 31. MEN'S FAVORITES: 2,720  Recipes

  BAKED HALIBUT WITH SAVORY RICE DRESSING

  

  6 (6 oz.) portions of halibut fillets

   

  DRESSING

  2 cups minute rice prepared as directed on package

  2 green onions, sliced (including green tops)

  2 tsp. chopped dill

  16 pitted black olives, sliced

  4 tbsp. slivered almonds (optional)

  1 egg, lightly beaten

   

  Mix above ingredients together. Cut halibut fillets in half. Place one portion on greased baking pan. Place about 1/4 cup Rice Mixture on top and place other half of fish portion on top. Bake at 375º F for about 25 minutes, or until fish flakes easily. Serve with a creamy dill sauce.

   

  #660992

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 32. MICROWAVE COOKING: 4,651 Recipes

  ITALIAN-STYLE CHICKEN BREASTS #663645

  

  2 eggs, slightly beaten

  1/2 cup seasoned bread crumbs

  1/4 cup Parmesan cheese

  1 can tomato sauce

  1 tsp. Italian seasoning

  1/4 tsp. garlic powder

   

  Dip chicken breasts in eggs, then crumb mixture. To make the crumb mixture, combine the bread crumbs and the Parmesan cheese. Microwave in 1 1/2 quart casserole, loosely covered with wax paper, for 5 minutes. Turn over and cover with sauce. To make the sauce, combine the tomato sauce, Italian seasoning and garlic powder. Put over top of chicken; cover loosely and cook for 4 minutes. Place slices of Mozzarella cheese on each chicken breast and cook 2 minutes. Let stand 3 to 4 minutes, covered.

   

  #663645

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved.

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• 33. MISCELLANEOUS: 8,301 Recipes

  CRUNCHY BUTTER TOFFEE #668351

  

  1 cup sugar

  1/4 cup water

  1/2 cup butter

  8 oz. chocolate morsels

  1 cup finely chopped nuts

  2 pizza pans

   

  Combine sugar, water, and butter in pot. Cook to light crack stage (a drop will form a ribbon in cold water). Pour onto buttered pizza pan. Cool. Melt 4 ounces chocolate morsels. Spread onto toffee. Press 1/2 cup nuts into chocolate. Cool. Flip onto a second pizza pan. Repeat chocolate and nuts process. Cool. Break into pieces.

  Copyright © 2001-11, ACR International.

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• 34. NO BAKE: 565 Recipes

  CHERRY DELIGHT

  

  1 box graham cracker crumbs

  1 stick butter

  2 tbsp. sugar

  2 tsp. lemon juice

  1 (8 oz.) package Philadelphia cream cheese, softened

  1 large container Cool Whip

  2 cans cherry filling

   

  Take graham cracker crumbs and pour into a 9" x 13" pan. Melt 1 stick butter and 2 tablespoons of sugar over graham cracker crumbs. In a bowl, add Cool Whip, cream cheese, lemon juice and mix well. Pour over crust. Add cherry filling on top. Refrigerate 2-3 hours before serving.

   

  #676625

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 35: OLD TIME RECIPES: 6,785 Recipes

  CHOCOLATE ICE BOX CAKE

  

  4 large Hershey bars, melted

  4 egg yolks, beaten

  4 egg whites, beaten stiffly

  1/2 pt. whipping cream

  Vanilla wafers

   

  Pour beaten egg yolks over melted chocolate, add stiffly beaten egg whites and 1/2 pint whipping cream (beaten). Alternate this mixture in layers with vanilla wafers. Chill before serving.

   

  #677216

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 36. OUTDOOR COOKING: 1,757 Recipes

  KOREAN BAR-B-QUE

  

  3 lbs. or more sirloin, sliced very thinly

  1 c. soy sauce

  1 to 2 tbsp. sugar

  1 clove minced garlic

  1/4 c. sesame oil

  1 tsp. sesame seeds

  2 chopped green onions

  Black pepper to taste

   

  Mix all ingredients and marinate sirloin for at least 1/2 hour.

  Then grill on outdoor grill.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 37. PARTY FOODS: 2,779 Recipes

  PARTY CHEESECAKES

  

  24 vanilla wafers

  2 (8 oz.) pkgs. cream cheese, softened

  3/4 cup sugar

  2 eggs

  1 tbsp. lemon juice

  1 tsp. vanilla extract

  1 (22 oz.) can cherry pie filling

  Whipped cream (optional)

   

  Place paper liners in 24 muffin cups; put 1 vanilla wafer in bottom of each. Combine cream cheese, sugar, eggs, lemon juice, and vanilla; beat until smooth and creamy. Pour enough filling into muffin cups to fill each about 2/3 full. Bake at 350º F for 15-20 minutes. Cool thoroughly or refrigerate overnight. Just before serving, spoon cherry pie filling on top of each cheesecake.

   

  If desired, top with whipped cream. Yield 2 dozen.

   

  #685738

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 38. PASTAS & SAUCES

  LINGUINE WITH WHITE CLAM SAUCE

  

  1/4 cup lite olive oil

  2 tbsp. butter

  2 garlic cloves, minced

  1/4 cup mild onion, chopped

  2 cups fresh minced clams (or 2 cans minced clams with juice)

  1/2 cup fresh parsley (or 2 tbsp. dried parsley)

  Pinch oregano

  Fresh ground pepper

   

  In saucepan, heat oil and butter over medium heat. Add garlic and onion. Saute until they turn pale yellow, 4-5 minutes. Add clams with juice. Bring sauce to boil, then remove from heat. Serve immediately over cooked fresh or dried linguine. If your family like more liquid you can add 1 1/2 cups of clam broth or 1 1/2 cups chicken broth. Serves 4.

   

  #688635

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 39. PIES, PASTRIES & COBBLERS: 59,747 Recipes

  CHERRY CRISP

  

  1 can cherry pie filling

  2/3 cup firmly packed brown sugar

  1/2 cup all-purpose flour

  1/2 cup quick oats

  3/4 tsp. cinnamon

  1/4 tsp. nutmeg

  1/3 cup butter or margarine, softened

   

  Preheat oven to 375º F. Grease an 8" x 8" pan. Pour pie filling into bottom of pan. Mix the remaining ingredients in a food processor and sprinkle mixture over the cherry pie filling. Bake at 375º F for 30 minutes. Serve warm with vanilla ice cream, if desired.

   

  #709470

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 40. PICKLES & RELISHES: 9,959 Recipes

  PICALILL RELISH

  

  1 qt. cabbage, chopped

  1 qt. green tomatoes, chopped

  2 sweet green peppers

  2 sweet red peppers

  2 lg. onions

  1/4 c. salt

  1 1/2 c. vinegar

  1 1/2 c. water

  2 c. brown sugar, firmly packed

  1 tsp. dry mustard

  1 tsp. turmeric

  1 tsp. celery seed

   

  Chop cabbage, tomato, red and green peppers and onions. Mix with salt and let stand overnight. Next morning drain. Boil vinegar, water, sugar, spices for 5 minutes. Add chopped vegetable mixture and bring to a boil. Pour into jars and seal.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 41. POTATOES: 12,102 Recipes

  PORK CHOP & POTATO BAKE #769341

  

  6 pork chops

  Vegetable oil

  Season salt

  1 can cream of celery soup

  1/2 cup milk

  1/2 cup sour cream

  1/4 tsp. pepper

  1 (24 oz.) pkg. frozen "Potatoes O'Brien" or hash browns, thawed

  1 cup shredded Cheddar cheese

  1 can French fried onions

   

  Brown pork chops in oil greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese and 1/2 cup French fried onions. Spoon mixture into ungreased 9" x 13" dish. Arrange pork chops over potatoes. Bake covered in preheated 350º F oven for 40 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer. Serves 6.

   

  #769341

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 42. POULTRY: 64,885 Recipes

  CURRIED PEANUT CHICKEN #781306

  

  4 halves skinned & boned chicken breasts

  2 cups half & half

  1 1/2 cups mayonnaise

  3 tbsp. mango chutney

  2 tbsp. dry sherry

  1 tbsp. sherry vinegar

  2 tbsp. plus 1 tsp. curry powder

  1 tsp. turmeric

  2 cups finely chopped salted roasted peanuts

   

  Preheat oven to 350º F. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut into 1"cubes. Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes.

   

  Arrange on a serving plate with fancy toothpicks.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 43. PUDDINGS: 10,485 Recipes

  PLUM PUDDING

  

  1 1/2 lbs. bread crumbs

  2 oz. citron

  2 oz. lemon peel

  2 oz. almonds

  1/2 lb. flour

  2 lbs. suet, ground

  2 tbsp. nutmeg

  1 tsp. salt

  2 lbs. raisins

  2 lbs. currants

  1 lemon, juice and the grated rind

  8 eggs

  1 wine glass of brandy

  2 lbs. sugar

  Enough milk to make a stiff paste

   

  Mix and let stand overnight. In the morning, butter tins and fill. Cover with pudding cloth and tie down. Steam 12 hours. Don't let water get over top but keep well up on sides of cans. Pour brandy over pudding and bring to table blazing. Serve with hard sauce.

   

  SAUCE

  2 cups sugar

  1/4 stick margarine

  3 rounded tbsp. flour

  2 cups boiling water

   

  Mix dry ingredients and margarine and then add the boiling water. Cook until thick. Add vanilla and/or nutmeg.

   

  #846234

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 44. QUICK & EASY: 7,084 Recipes

  LEMON BARS

  

  1 white cake mix

  2 eggs

  1 can lemon pie filling

   

  Put into a greased and floured jelly roll pan. Bake at 350 degrees for 12 to 15 minutes. Frost with powdered sugar frosting with lemon juice added.

   

   

   

   

   

   

   

   

   

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 45.  RICE: 15,932 Recipes

  SAUSAGE & VEGETABLE RICE STIR FRY #863798

  

  1 pkg. kielbasa sausage, cut into bite size pieces

  Mixed vegetables (zucchini, mushrooms, broccoli, onions, etc.)

  Parmesan cheese

  Seasoning such as salt, pepper, oregano, garlic

  3-4 cups cooked rice

   

  Stir fry vegetables in olive oil in a large skillet. Season with garlic, oregano, etc. Add sausage and heat thoroughly. Meanwhile, cook rice. When rice is done, place in serving bowl and add vegetables and sausage and parmesan cheese to taste. This is a really easy dinner that only takes about 10 minutes to prepare and 20-25 minutes to cook, depending on the rice used.

   

  Amounts needed will vary according to how many servings are needed.

   

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 46. SANDWICHES: 2,131 Recipes

  REUBEN SANDWICH #879753

  

  8 slices pumpernickel or dark bread

  1/2 lb. thinly sliced corned beef

  1 (8 oz.) can well drained sauerkraut

  2 tbsp. Thousand Island dressing

  4 sliced Swiss cheese

   

  Toast bread and arrange four slices on paper plates. Top each slice with corned beef, then sauerkraut, salad dressing, and cheese. Top with other slices of bread. Cook uncovered 3-3 1/2 minutes, or until cheese is melted. Serve immediately.

   

   

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 47. SALADS: 66,064 Recipes

  COLD WILD RICE SALAD

  

  3 cups cooked wild rice

  1/4 cup slivered almonds

  1/4 cup celery, chopped fine

  1/4 cup green scallions, chopped

  3 tbsp. balsamic vinegar

  1/4 cup apricots, chopped (optional)

   

  Mix all ingredients except vinegar. Toss in vinegar.

  Let marinate for at least 15 minutes.

   

  #879753

   

   

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 49. SIDE DISHES: 833 Recipes

  SAVORY RISOTTO #961861

  

  4 tbsp. margarine

  1 medium onion, chopped

  1/2 cup sliced celery

  1/4 cup chopped bell pepper

  1 cup rice

  1/2 cup dry white wine

  1 3/4 cup chicken broth

  Dash thyme

  1/2 tsp. salt

   

  Saute onion, celery and green pepper in margarine in saucepan for 5 minutes. Add rice and continue to cook while stirring until rice becomes transparent. Stir in wine, broth, salt and thyme; bring to simmer; boil. Add lid to pot, simmer on lowest 30 minutes, or until rice is done.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 48. SEAFOOD: 13,856 Recipes

  SHRIMP CREOLE #948014

  

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

  

  1 lb. cooked shrimp

  2 tbsp. butter

  Salt and pepper

  Boiled rice

  2 cups canned tomatoes

  1 minced green pepper

  2 minced onions

  1/2 cup sliced mushrooms

  1/2 cup stock, chicken bouillon cubes

  2 tbsp. minced ham

  2 tbsp. flour

  2 tbsp. butter

   

  Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.

   

  #948014

  

• 51. VEGETABLES: 94,385 Recipes

  TOMATOES VINAIGRETTE #998596

  

  4 large tomatoes

  6 tbsp. chopped parsley

  1 clove garlic, crushed

  6 tbsp. olive oil

  2 tbsp. cider vinegar

  1 tsp. salt

  ½ tsp. dried leaf basil

  1/8 tsp. pepper

   

  Cut tomatoes into medium slices or chopped. Place in a bowl and sprinkle with parsley. Mix together garlic, olive oil, vinegar, salt basil and pepper. Pour over tomatoes and parsley. Cover, chill 3 hours or overnight. Makes 4-6 servings.

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

• 50. SOUPS, CHOWDERS & STEWS: 26,581 Recipes

  OVEN STEW #964518

  

  4 lbs. beef round steak, cut into 1"cubes

  4 cups sliced carrots

  2 cups sliced celery

  4 medium onions, sliced

  2 (5 oz.) cans water chestnuts, drained and sliced

  2 (6 oz.) cans sliced mushrooms, drained

  1/4 cup plus 2 tbsp. flour

  2 tbsp. sugar

  2 tbsp. salt

  2 (16 oz.) cans tomatoes

  2 cups Burgundy

   

  In roasting pan or Dutch oven mix meat, carrots, celery, onions, water chestnuts and mushrooms. Mix flour, sugar and salt, then add to meat mixture. Stir in tomatoes and Burgundy. Cover and bake 4 hours.

  Copyright © 2001-11, ACR International

  All Recipes & Rights Reserved. Designed by: ACR International LLC

• 52. VIP'S:  657 Recipes

  BEST CHEESE CAKE

  

  In a bowl place:

  2 1/2 c. graham cracker crumbs

  1 stick margarine

  1/2 c. sugar

   

  Press into bottom and sides of 9 x 13 inch pan. Place in refrigerator while mixing cheesecake.

  8 eggs, separated

  1 1/2 c. sugar

  4 tbsp. lemon juice

  2 tsp. vanilla

  4 (8 oz.) pkg. cream cheese

   

  TOPPING:

  16 oz. sour cream

  4 tbsp. sugar

  1 tsp. vanilla mix

   

  Beat egg yolks and sugar until blended. Add lemon juice, vanilla and cream cheese. Beat until smooth.

   

  Beat egg whites until stiff. Fold in by hand to the cheese mixture. Pour into crust. Bake in preheated oven at 375 degrees for 25-30 minutes until firm in middle. Take out of oven and let cool for 15 minutes. Spread topping on cheese cake. Sprinkle cinnamon and nutmeg on top. Return to oven for 5 minutes.

   

  Copyright © 2001-11, ACR International. All Recipes & Rights Reserved. Designed by: ACR International LLC

52 Categories: Enjoy The Free Recipes

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We have selected one FREE Recipe from each category, to show you the wide variety of recipes available to y6ou on our recipe software. These Free Recipes are copyright ACR International, LLC, so feel free to use these free recipes to your heart's content. However, any reproduction and distribution of these free recipes is strictly prohibited by law.

 

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