Holidays And Events Recipes

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Dee's Mexican Rice Ready Time: 20 Min "Easy, spicy rice. Serve with a dollop of sour cream. To make this a main dish: add 1/2 can black or kidney beans when you add the rice."

Deep Dish Pumpkin Pie Ready Time: "This recipe does not use sugar but calls for molasses instead."

Deep Fried Cookies Ready Time: 9 Min "A must-have for Fair food lovers!"

Deep Fried Turkey Rub Ready Time: 5 Min "This is an awesome rub for your deep fried turkey. Can also be used on chickens...just be sure to marinate in the fridge for at least 24 hrs for the best flavor. 2 days is optimal. Enjoy!!"

Deep South Fried Chicken Ready Time: 45 Min "This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!"

Deep-fried Oysters II Ready Time: 20 Min "Deep-fried oysters southern style. This crisp and spicy coating is sure to please."

Deep-Fried Turkey Ready Time: 1 Hr 30 Min "This is an awesome Cajun recipe. Deep-frying makes the turkey crispy on the outside and super juicy on the inside (even the white meat). It also leaves the heat outside! You can deep-fry the turkey in either peanut or vegetable oil, your choice. We use a 26 quart aluminum pot with a drain basket."

Deep-Fried Turkey Marinade Ready Time: 8 Hrs "This is a great recipe a friend gave to my father two years ago. It is easy, and allows you to have more room in the oven for other holiday favorites. It is also the most tender turkey I've ever made. This rub is appropriate for a 12 to 14 pound turkey."

Delectable Marinated Chicken Ready Time: 50 Min "I have experimented with so many marinades for chicken using my neighbors as guinea pigs and this one has been branded by all as simply delectable, thus the title."

Deli-Style Pasta Salad Ready Time: 25 Min "This salad is wonderful for a crowd. Men love the robust flavor, women enjoy the colorful vegetables and kids gobble up the tender pasta. --Lana Boyd, Laredo, Texas"