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Absolutely Fabulous Greek/House Dressing

Submitted by: DANIELLE M.

This is the 'secret' Greek dressing recipe from the pizzeria that I work at. The recipe makes almost a gallon but can be scaled down easily. It can be used for picnics and travels very well, since it doesn't need to be refrigerated. This is the best dressing I have ever tasted, people offer to buy it constantly, but if we sold it we wouldn't be able to make enough to use in the restaurant!

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Absolutely Ultimate Potato Soup

Submitted by: Karena

Potatoes, celery, onion and garlic are sauteed in bacon drippings in this tarragon and cilantro scented soup which is thickened with heavy cream.

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Almond Maple Granola

Submitted by: Jennifer Scharp

This granola is good and crunchy with lots of sweet flavor, thanks to the pure maple syrup and dark brown sugar. It uses a lot less oil than some granola recipes.

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Amazing Butternut Squash

Submitted by: LHBLIQUID

I got this recipe from a relative years ago. Delicious, colorful squash is baked with a crunchy Parmesan cheese topping. It's excellent -- please try it!

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Amazing Chicken

Submitted by: KARRIECARLYLE

This chicken is so good, it will surprise you. I hate mayo, but you don't even know it's there!

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American-Italian Pasta Salad

Submitted by: Carol Emory

A creamy, creamy Italian dressing is folded into cooked pasta, salami, black olives, celery and peas. That 's it. Chill overnight in the refrigerator and serve as a main course with crusty bread and a hearty red wine.

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Amish Slaw

Submitted by: Christina J

I live in a wonderful Amish community and the ladies here are wonderful cooks. This is a lovely cole slaw recipe for those who like slaw without mayonnaise.

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Amy's Cilantro Cream Sauce

Submitted by: Amykins

A spicy light green sauce fragrant with cilantro. Refreshing.

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Angel Food Cake III

Submitted by: Kristin Pan

Classic angel food cake, light and tastes great by itself!

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Angie's Dad's Best Cabbage Coleslaw

Submitted by: DOTMAYTRX

An absolutely delicious coleslaw, more tart and tangy then the creamy kind. Can make this up to 2 weeks ahead of serving and it only gets better.

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Apple and Pecan Stuffing

Submitted by: Kathleen Burton

A simple, sweet stuffing that may be used as a side dish, or to fill the bird.

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Apple Dumplings I

Submitted by: Carol

Sweet apple halves are each wrapped in biscuit dough and poured over with a buttery sauce that's laced with vanilla and cinnamon. They're baked until golden and served hot.

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Apple Muffins

Submitted by: Jenn Hall

Delicious apple muffins.

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Apple Pork Chops

Submitted by: MNKENNEY

A sweet and tangy sauce of brown sugar and mustard with a hint of cloves is the luscious finish to this classic combination of apples and pork baked to perfection.

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Apple-Cran-Cherry Oatmeal Cookies

Submitted by: Allan Antos

My favorite recipe adapted many times from its original. Always a big hit due to taste of the cookies, and because they are low fat. The perfect on the go breakfast food.

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Apple-Stuffed Acorn Squash

Submitted by: Karen Scaglione

'You'll find this delicious squash is a welcome change from plain vegetable side dishes,' assures Karen Scaglione of Nanuet, New York. 'It makes a great accompaniment to pork roast.'

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Artichoke, Cheese and Olive Antipasto

Submitted by: chellebelle

Living In: Olympia, Washington, USA

A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!

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Asparagus Quiche

Submitted by: Michele O'Sullivan

Home Town: San Diego, California, USA

Living In: Henderson, Nevada, USA

Breakfast quiche with fresh asparagus, bacon and Swiss cheese.

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Asparagus with Parmesan Crust

Submitted by: Kimber

Tender asparagus is adorned with melted Parmesan cheese and served with balsamic vinegar!

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Au Gratin Cabbage

Submitted by: Katherine Stallwood

MY HERITAGE is Russian, and I have always loved cabbage. My husband didn't like it at all - until I prepared it this way. Since we're diet-conscious these days, I scaled down the cheese and use low-fat milk, but it's still delicious. -Katherine Stallwood, Kennewick, Washington

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