graffeetee's

81

Recipes

Buttermilk Fruit Sherbet - Basic Recipe and Variations

Posted by graffeetee  

this makes for a tangy, refreshing sherbet that is very versatile. you can choose your fruit and optional flavor enhancer, throw it together and go! great for the dog days when you really need something cool and refreshing to perk up your palate.... MORE»

Recipe #384879

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Chopped Artichoke and Preserved Lemon Salad

Posted by graffeetee  

this north african salad is adapted from claudia roden's new book of middle eastern food. it's a snap to put together and the flavors blend well together. MORE»

Recipe #381206

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Moroccan-Style Chopped Salad

Posted by graffeetee  

This has nice bright refreshing flavors which go over especially well in winter time. It's also very colorful! Cook time is marinating time. MORE»

Recipe #345587

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A Bit Different Casserole

Posted by graffeetee  

normally i tend to shy away from the condensed soup recipes. not this one. thyme is the key flavor in this. plus, the crunchy topping is achieved by pouring beaten eggs over cheese and noodles. everything on top gets crunchy, and the rest of the... MORE»

Recipe #337840

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Pumpkin Tortelloni With Vegetables in Broth

Posted by graffeetee  

Admittedly, this recipe is takes a bit of effort, and it's not one I make often. But when autumn rolls around I start craving this for a special meal. I usually serve it as a first course for a company dinner, but it would also make a nice light... MORE»

Recipe #329639

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Pumpkin Cheesecake Bars

Posted by graffeetee  

These are really yummy and quite rich. I believe the original recipe was from a can of Libby's pumpkin. MORE»

Recipe #329630

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Baked Pumpkin Pudding

(1 reviews) Posted by graffeetee  

If you are a fan of pumpkin pie, you will love this, it's kinda like pie without the crust. The larger amount of pumpkin yields a creamier result. You can make it in the one large pan, or several smaller pans. Just remember to shorten the baking... MORE»

Recipe #329627

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Chicken and Carrot Fricassee

Posted by graffeetee  

originally from the victory garden cookbook. i have made a few changes. the combinations may seem a bit unusual, but the flavors meld nicely. i just made this again after a long hiatus, and was reminded how tasty (and relatively simple) it is. MORE»

Recipe #303150

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Honey Spiced Pork Roast

Posted by graffeetee  

this is such a delicious blend of flavors! it's not overpowering, just scrumptious. i think of this mainly as an autumn dish, but it's not limited to that, as any leftovers are also good cold. makes a great sandwich! prep time does not include... MORE»

Recipe #303135

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Papri Chaat

Posted by graffeetee  

I couldn't find a recipe here on 'zaar for this Indian dish, so I went searching on the net. With those recipes I found as a start, I created my own version, which is a bit healthier than the original, and easier, too. Papri is the name given to... MORE»

Recipe #279933

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White Chili

Posted by graffeetee  

The original of this recipe was much higher in fat (though this ain't diet food lol) and much more complicated. I have streamlined it, and I don't think it loses flavor...and I'm much more likely to make it this way. It's still spicy, just not... MORE»

Recipe #256436

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Black Spice

Posted by graffeetee  

This was inspired by a dish we saw listed on the menu at Tabla, an "haute Indian" restaurant in Manhattan. The aroma is very intriguing and the flavor is lovely. Use on chicken, fish, whatever suits your fancy. MORE»

Recipe #241514

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South of the Border Grilled Lamb

Posted by graffeetee  

A spicy marinade for lamb. You can serve this sliced with a bean and corn salad on the side, or even wrap the slices in a tortilla with the usual taco or fajita accompaniments. You can sub pureed can chipotles in adobo for the chipotle hot sauce.... MORE»

Recipe #239483

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Szechuan Sweet and Sour Spareribs

Posted by graffeetee  

This is my adaptation of a Chinese style rib recipe from my Irene Kuo cookbook. I usually take the long skinny pieces of rib they put in the packages in the supermarket (the ones they "hide" under the rack lol), cut them into Chinese rib... MORE»

Recipe #232461

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Pinchos Morunos (Pork Brochettes)

Posted by graffeetee  

Pinchos are a type of tapa that are served on skewers or other picks. These can be all meat, as this one is, or meat and veggies or fruits for color and flavor contrast.Recipe is from Tapas Made Easy. MORE»

Recipe #227910

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Pan-Asian Marinade and Basting Sauce

Posted by graffeetee  

This borrows from several Asian cuisines. It's especially good on chicken and pork. During BBQ season, you can never have too many marinades! MORE»

Recipe #227601

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Poulet Basquaise (Basque Style Chicken)

Posted by graffeetee  

The peppers and ham are really what makes this a Basque style recipe. This is tasty without being strongly flavored. MORE»

Recipe #227252

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Home Cured Salmon With Tarragon and Pernod

Posted by graffeetee  

I love salmon in all ways, shapes and forms! This is related to gravlax, but with different flavorings. You can sub another herb with anise notes, such as basil, for the tarragon if you wish. Prep time includes curing time. Originally I posted... MORE»

Recipe #225858

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Sambuca Brownies

Posted by graffeetee  

It's amazing how well sambuca goes with chocolate. These brownies are always a hit. MORE»

Recipe #225854

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Sazerac Cocktail

Posted by graffeetee  

I'm sure any native of N'Awlins would tell you this recipe is far too flexible to be authentic, but you may find it enjoyable nonetheless. The traditional version INSISTS on rye whiskey, Peychaud bitters, and Herbsaint liqueur, but you can make a... MORE»

Recipe #225577

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