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Barbecue Beef

Place raw meat in roaster.Place onion and celery on top of meat.Combine remaining ingredients and pour over meat.Cover and bake in a 350\u00b0 oven until beef is very tender and well done and will s ...

Meatballs

Roll into balls.Place on baking pan and cook at 350\u00b0 for 30 minutes. ...

Hamburger And Tater Tots

Spread hamburger in bottom of an 8-inch baking dish.Spread soup over hamburger.Place Tater Tots close together on top of soup.Bake 1 hour at 350\u00b0.Hamburger may be browned and drained to reduce ...

No-Bake P-Nut Butter Pie

Mix cream cheese and peanut butter.Add Cool Whip and mix well.Then add powdered sugar, mixing well.Fill each pie crust smoothing top well.May put in freezer for an hour or so before serving. ...

Sausage Stuffed Mushrooms

Preheat oven to 350\u00b0.Lightly saute caps in butter.Arrange on cookie sheet and set aside.Brown sausage and drain off grease.Mix sausage and cream cheese until smooth. Fill mushroom caps. Sprinkl ...

Bread And Butter Pickles

Put cucumbers and onions in large stone jar; combine water and salt.Pour over cucumbers.Let stand 3 hours.Then drain well, combine other ingredients and bring to a boil.Add cucumbers and onions.Remo ...

Oven Beef Burgundy

Preheat oven to 275\u00b0. Cut beef into large cubes and put in roaster; do not brown. Add layers of carrots, onion, green pepper and mushrooms. Mix tapioca, bread crumbs, allspice, salt, pepper, to ...

Peanut Butter Fudge

Dissolve sugar in milk over low heat.Bring to a boil and cook to soft ball stage (230 degrees approx.).Remove from heat and add all other ingredients.Mix well.Pour into a greased 8 inch or 9 inch pa ...

Peanut Butter Pie

Cream peanut butter, cream cheese and sugar.Add milk slowly. Fold in Cool Whip.Put in graham cracker crust.Refrigerate 1 hour. ...

Cheese Stuffed Mushrooms

Remove stems from mushrooms and chop enough stems to make 1 cup.Place in a bowl.Stir cheese and parsley.Boil 3 cups water and lemon juice.Add caps and cook 1 minute.Drain. Spread cheese mixture on m ...

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