Chef #221488's

13

Recipes

The Perfect Porterhouse Steak & Marinade

(8 reviews) Posted by Chef #221488  

This recipe comes from my Dad's recipe file. It's a real treat to visit and have Dad make his trademarked, perfectly grilled and seasoned porterhouse steaks! The marinade is so simple that I'm able to do it in 5 minutes before heading off to... MORE»

Recipe #181786

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Chopped Mexican Salad With Roasted Peppers, Corn, Tomatoes, And

(1 reviews) Posted by Chef #221488  

This is a great chopped salad recipe that appeared in the July '06 edition of Fine Cooking. The only change I've made is cutting the corn off the cob and pan roasting the kernels in a nonstick pan coated with cooking spray, rather than roasting... MORE»

Recipe #176406

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Tilapia With Sweet Potatoes

Posted by Chef #221488  

A wonderful recipe for tilapia with roasted sweet potatoes, red bell pepper and onion. This recipe is quick and easy to prepare - just chop, toss, and bake. Very healthy and fresh, too! From Mom's kitchen via the Moosewood Restaurant Simple... MORE»

Recipe #161104

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Pan-Fried Fresh Salmon Cakes

(5 reviews) Posted by Chef #221488  

From Cook's Illustrated. Great salmon cakes using fresh salmon. Mix in 2 Tbsp of freshly grated parmesan, if desired. The panko coating keeps the salmon cakes crispy! Add a salad and soup to round out a great meal. MORE»

Recipe #160742

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Triple-Layer Carrot Cake With Cream Cheese Frosting

(4 reviews) Posted by Chef #221488  

Simply the best carrot cake!! This is a once-a-year indulgence in our household, but it's worth every last crumb! The cake is so moist, and the frosting is wonderful! Rave reviews every time. From Bon Appetit, October 2004. MORE»

Recipe #160734

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Carrot, Leek and Turnip Saute

(1 reviews) Posted by Chef #221488  

Wonderful comfort food. A healthy side dish and a great alternative to potatoes. Love the color! Use your largest skillet, the volume of veggies will cook down, but it helps to start with a little room in the pan. You can also experiment with... MORE»

Recipe #153971

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Cod Fillet With Roasted Vegetable Ragout

Posted by Chef #221488  

A great healthy meal. The vegetable ragout is terrific! From Gourmet Magazine, April, 1999 MORE»

Recipe #153970

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Ginger Spice Cookies

Posted by Chef #221488  

This recipe is from Bon Appetit, March 2000, adapted with suggestions found on Epicurious.com. They are fabulous! Very chewy, with great flavor. Great paired with Vermont Cheddar and spiced cider (or simply by themselves). Very easy to make... MORE»

Recipe #149970

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Mom's Caesar Salad

Posted by Chef #221488  

I believe this recipe came from The Lord Fox - a restaurant in Ann Arbor, Michigan. I call it "Mom's Caesar Salad", because it's been a staple in Mom's house for years, and for good reason. I like that this dressing provides a light... MORE»

Recipe #149967

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Heart-Shaped Dried Cherry and Chocolate Chip Scones

(5 reviews) Posted by Chef #221488  

Wonderful scones from epicurious.com. I didn't have a 2" heart-shaped cookie cutter so I just cut the dough into 12 triangular shapes. Very easy and absolutely delicious. I love the combo of orange, vanilla, almond, cherry and chocolate.... MORE»

Recipe #149024

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Rugelach

(3 reviews) Posted by Chef #221488  

This is the Barefoot Contessa's recipe. Ina Garten does it best! You can easily substitute ingredients in the filling. I added mini chocolate chips in place of the walnuts for half of the filling. Dried cherries and pecans are up next...... MORE»

Recipe #148315

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Chicken Salad With Grapes and Walnuts

Posted by Chef #221488  

Adapted from Eve Aronoff of Eve's restaurant in Ann Arbor, MI. It's a wonderful recipe that's better than Whole Foods' Sonoma Chicken Salad! The creme fraiche makes it. MORE»

Recipe #128449

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Egg White Oatmeal Pancake With Peanut Butter and Banana

(3 reviews) Posted by Chef #221488  

This is a great healthy breakfast that can be made quickly and enjoyed pre- or post-workout. Protein, complex carbs, good fat, and fruit! I eat either half or whole pancake. Add more or less peanut butter or banana, depending on taste. Keeps... MORE»

Recipe #125080

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