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Over 100 five star reviews convinced me to try this ham recipe I found on the 'net. We had it last night, and it is a keeper!
Recipe #23438
From Food TV's "Good Eats". Cook's note: A city ham is basically any brined ham that is packed in a plastic bag, held in a refrigerated...
Sweet, Smokey and Spicy! Go ahead and leave the seeds in if you enjoy the heat.
This is my favorite way to make ham. There's something about the combination of sweet strawberries with salty ham...mmmmmmmm! My daughter even made...
Basted in coke and wine, and glazed with mustard and brown sugar, my experiment produced a succulent ham so juicy and flavorful that condiments are optional....
I found this recipe while browsing the web looking for ideas for a dinner party. I was very impressed and everyone loved it!
These are what the French call "cakes" - they are little savoury buns or muffins - and are always requested for breakfasts in the Auberge. They...
I make this every time I make a holiday ham to use up the leftovers. It smells so wonderful as it cooks and pleases even the so-called pea haters in my...
Recipe #114648
This is a great recipe found in Steve Raichlen's cookbook 'Miami Spice'. The pork roast is wonderful. Easy to make. VERY flavourful. Leftovers...
Recipe #15820
These are GREAT around the holidays to bring, especially to a Halloween, Christmas, Easter or St. Patrick's Day Party!!! Cooking time is time it...
This is a huge favorite Italian-style dish in my house, and a great dish to use up any leftover spaghetti, if the pasta is cold, just warm in the microwave...
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"deelish. I added nothing. Perfect side dish. Make sure you rinse the rice."
By College Girl
on 0
"We bought ourselves a crab-he was 1.5kg so I increased the sauce accordingly. The crab cooked up really well using this method, but we found the sauce..." more
By JustJanS
on 0
Caesar Salad Dressing (No Egg)
"This was good. I did find it a wee bit tangy, or tart. I added a bit more parm as well, and then some on the salad. We put it with some spicy prawns and..." more
By Chef Pollo
on 0
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