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Pickled Okra

Scald 6 pint jars. Bring vinegar, water and salt to a boil. Add garlic, pepper, dill and mustard.Simmer 5 minutes.Place small okra pods and spices evenly into scalded jars.Pour liquid over okra and ...

Fruit Compote

Blend corn syrup, orange juice, lemon rind and juice in large bowl.Add fruit; toss to coat well.Refrigerate, covered, for several hours. ...

Zucchini And Tomatoes

In a wok fry out bacon; drain and set aside.Use about 2 tablespoons bacon grease and saute onions until tender and translucent.Add stewed tomatoes.Add sugar to cut acid in tomatoes.Add seasoning.Sli ...

No Sugar Syrup

Mix jello into boiling water; add cold water and cornstarch. Bring to a slow boil.Boil 1 minute and cool to warm.Add fresh fruit, bananas and vanilla.Top with fat free yogurt.Serve over your favorit ...

Refrigerator Pickles

Put salt over cucumbers and onion.Let set for 3 hours. Drain off.Mix all ingredients together.Put pickles in large jar and pour mixture over pickles.Put in refrigerator.Use as needed. ...

Frozen Parfait

Blend berries, sugar and lemon until almost smooth.With blender running, pour in heavy cream.Puree about one minute. Serve immediately. ...

Pickled Cukes

In a large bowl, combine 1/4 cup of water with all ingredients. Peel cucumbers and cut very thin slices.Add to bowl and toss very well.Refrigerate, covered, for at least 3 hours before serving. ...

Homemade Pizzas

One can of biscuits makes 10 pizzas (small).Roll out each biscuit flat.Spoon sauce on dough.Top with your favorite pizza toppings.Bake like you would the biscuits.Makes great pizzas. ...

Homemade Granola

Spread the oatmeal on a cookie sheet and heat in a 350\u00b0 oven for 10 minutes.Combine all but the last two ingredients.Bake on an ungreased cookie sheet or pan for 20 minutes, stirring once to br ...

Chocolate Syrup

Stir until smooth paste.Slowly add sugar and salt.Boil mixture for 3 minutes.Remove from heat.Add vanilla.Pour mixture in jars and seal.Place in refrigerator for instant use. Great for making chocol ...

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