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1. Heat 2 tbsp oil and fry sambal till crisp. Dish out and pound or grind till fine. Set aside to eat with the crepes.2. For batter, Mix altogether to form a smooth thin batter. Heat a little oil on pan and drop a cup of batter and swirl…
1 Put the sausages in a nonstick pan with a drizzle of oil the shallots 23 sprigs of the rosemary and a few pinches of salt and black pepper Toss gently and place on a medium heat Cook for about 20 mi...
This is a wonderful fall or winter meal, served with thick slices of warm homemade bread. The recipe evolved over the years as I added to it. I often double it and freeze what we don't eat. That way, I can throw some in a pot for a quick meal or if unexpected guests drop by.
Guests will love the combination of crisp, cold lettuce leaves and flavorful egg salad. Peanuts add a crunchy texture to the dish that makes it even more fun to eat.—Patricia Nieh, Portola Valley, California
Have a taste for pepper steak? There's no need to make enough to feed the whole neighborhood!" This small-quantity recipe, suggested by Rita Winterberger of Huson, Montana, yields savory and satisfying results.

Recipe from Bon Appétit
My husband, who normally isn't fond of oatmeal, thinks these old-fashioned cookies are great. With a hint of nutmeg, their aroma is wonderful as they bake...and they taste even better!
Enchilada Casserole is a hearty satisfying entree. Marcia Schmiedt of Anchorage, Alaska shares the recipe.
This pie is baked in a brown parchment paper. It is so delicious.
This is a super-easy weeknight recipe with Mexican flair. Server with Spanish rice, refried beans, and warm tortillas!
A warm infusion of olive oil and Italian-style salad dressing is added to hot spaghetti to season the noodles. Toss with chopped tomatoes and chicken, then serve immediately with a dusting of Parmesan cheese.
We love this on a chilly day. A big bowl warms you right up, and the leftovers freeze well. I first made this recipe one day when I decided I didn't enjoy making pizza crust—I just put the pizza in a bowl instead! —Marilouise Wyatt Cowen, West Virginia
This recipe is from my mother, who makes this yummy dip every year on New Year's Eve.
A hearty fall soup is made with Brussels sprouts, green beans and barley.
This is an excellent dish for a barbeque party. Make the ribs in advance, and when your guests have arrived, all that's left is to grill them. You'll have them wondering how they got so tender and tasty so fast.
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