occasion and romantic

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Recipes

Huey's White Chocolate Mousse With Grand Marnier

Posted by bluemoon downunder  

Another of Huey's recipes: this one he called Matthew's White Chocolate Mousse but I have no idea who Matthew is! Huey (Iain Hewitson) is a larger than life Melbourne restaurateur and chef who also features on his own extremely popular TV show. I... MORE»

Recipe #330177

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Vegetable Eggplant Gluten-Free "lasagna"

Posted by RebeccaBe  

Packed full of flavor yet low in calories. My vegetarian and not-vegetarian (in any shape or form of the word) friends both love this. This recipee is easier to make than typical lasagna, substituting vegetable layers for the pasta layers,... MORE»

Recipe #330081

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Steamed Snow Peas With Jalapeno-Cream Dipping Sauce

Posted by lazyme  

I found this recipe in a book called Menus and Music - Before Dinner. Sounds simple and good. MORE»

Recipe #330023

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Pound Cake

Posted by Elizabeth@  

It is very good! MORE»

Recipe #329843

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Smoked Salmon Pizza

Posted by Lambkyns  

PARADE | February 2008 Wolfgang Puck; adapted by Sheila Lukins MORE»

Recipe #329452

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Tomato and Basil Sauce - Salsa Di Pomodoro E Basilico

(1 reviews) Posted by Linda's Busy Kitchen  

This sauce is ready in no time, and flavors are great! Pour over your favorite pasta! From the kitchen of Mary Ann Esposito, cooking show chef for Ciao Italia. MORE»

Recipe #329379

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Angels' Feet Pasta

Posted by Adopted Parisian  

A woman sniffing a block of pungeunt pecorino cheese in a Parisian market was overheard to have said,"Aaaah! Eeet smells like zeee feet of angels!!!" Hence the name of this fabulous pecorino cheese infused pasta dish. Feel free to... MORE»

Recipe #329367

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Green Salad With Herb Vinaigrette

Posted by Lainey6605  

The dressing for this salad has to refrigerate for at least 8 hours (this is not included in the preparation time). Recipe is from taste of Home. MORE»

Recipe #329256

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Oven-Fried Chicken

Posted by Lainey6605  

This is a really good chicken recipe I found in Taste of the South. MORE»

Recipe #329149

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Mint Chocolate Milkshake

Posted by Chef #712729  

Cool, Chocolaty, Minty Treat!! MORE»

Recipe #329096

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Butternut Squash and Vanilla Risotto

Posted by MaxineCheeseburger  

From Giada DeLaurentiis. Dont let the vanilla scare you! MORE»

Recipe #329081

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BBQ Ribs

Posted by Kimberley Quinlan  

This is a kid and adult pleaser the receipie is fantastick for the house cleaning day you put it in the oven and forget about it till 4 to 5 hours later and experiance the flavor , It can be served with rice or potatoes or just as is , This is a... MORE»

Recipe #329010

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Bay Scallop Pesto

Posted by wattamess  

Would go great on some fettuccine with a nice cucumber salad. MORE»

Recipe #329006

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Bacon-Almond Green Beans

Posted by Lainey6605  

These are simple to make for a wonderful side dish. MORE»

Recipe #328954

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Pomegranate Pear Cocktail

Posted by JanuaryBride  

I made this up last night and it was terrific! The pomegranate juice gives just enough sweetness, but still allows the pear flavors to shine through. This could also be turned into a martini by using 1.5 oz of each ingredient and serving without... MORE»

Recipe #328691

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Warm Beet Juice Vinaigrette

Posted by blucoat  

From the cookbook, "A New Way to Cook by Sally Schneider". This unusual vinaigrette is delicious with grilled, roasted, or sautéed fish or sea scallops, braised leeks, sliced warm new potatoes, roasted onions, and buckwheat... MORE»

Recipe #328680

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Chicken Americana With Wisconsin Bleu Cheese

(2 reviews) Posted by SrtaMaestra  

This was in a Wisconsin Milk Marketing Board Pamphlet. I have not tried this yet. MORE»

Recipe #328661

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Pork Tenderloin With Rhubarb-Currant Chutney

Posted by Paja  

This recipe is from Bon Appetit. I have made it with pork chops as well as pork tenderloin. The chutney is a nice compliment for pork and is a great use of rhubarb if you have it in your garden or freezer. I keep my ginger in the freezer, take it... MORE»

Recipe #328640

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Lamb Kleftiko

Posted by Paella Pete  

This is a Cypriot dish, many variations and heres mine. Key is to seal the pot well so that the steam doesn’t escape. I use foil and then put the lid on top of the foil. If it gets dry the meat will be tough. If done right, it will be so soft... MORE»

Recipe #328594

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Count Arnaud's Shrimp Cocktail Sauce

Posted by Celticevergreen  

This recipe is supposedly from Count Arnaud's family, founders of the renowned Arnaud's Restaurant in New Orleans, LA. MORE»

Recipe #328439

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