Recipezaar: Occasion,Romantic recipes

Wendy's Chicken in White Wine Cream Sauce

Mon, 17 Aug 2009 02:31:23 -0400

Rich, creamy sauce paired with slightly crispy chicken that's cooked in butter. This is definitely a family favorite now. -- posted by Chef #735494

Baked Spring Rolls

Tue, 18 Aug 2009 03:28:36 -0400

From Food Network Magazine August/September 2009 -- posted by Vino Girl

Teriyaki Rice Paper Salmon (Baked)

Tue, 18 Aug 2009 03:43:42 -0400

This dish is wonderfully light and simple, but vibrant and bursting with flavour at the same time. The rice paper wrapper absorbs the flavour, whilst sealing in moisture for an impressive and attractive meal. The flavour is not at all overly salmony...even my little sister likes it. It is great served with stir-fried veggies or fennel bulb, and I suspect it would taste delicious with rice or potatoes for a more substantial meal. Prep time includes marinading. -- posted by the_allergic_chef

Honey-Roasted Pear Salad With Thyme and Verjus Dressing

Tue, 18 Aug 2009 13:33:56 -0400

An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese will marry well with the pears and tart dressing. Verjuice, or verjus, is the juice of unripe grapes. This staple of French provincial cooking, a key ingredient in Dijon mustard, has the tartness of lemon juice and the acidity of vinegar, but the harshness of neither. Its delicate flavour is ideal for everything from stocks to sweet syrups - as long as you know what you're doing. Verjus was also a common ingredient used in English cooking throughout the Middle Ages. I try to make a batch of verjus every year with the green grapes from my non-dessert grape vine - as I love cooking with it. This recipe came from an old copy of Bon Appetit magazine from 2005. Prep time includes the time it takes the pears to cool. -- posted by French Tart

Forest Mushroom Bisque

Wed, 19 Aug 2009 01:24:31 -0400

Canlis, Seattle, Washington. Bisques are creamy, rich soups based on a flavorful puree. The foundation of this one is a generous amount of fall's wild mushrooms, one of the more prized culinary treats each year in the Northwest. At Canlis, the chefs often use chanterelles, hedgehog mushrooms, or morels when they're in season, though the bisque is also delicious made with cultivated varieties such as shiitake mushrooms. The flavor and texture of the bisque will vary with the type (or types) you choose to use. It's made extra-rich with heavy cream at the restaurant, but you could lighten the bisque a touch by using half-and-half instead. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims. -- posted by lazyme

Peter Canlis Shrimp

Wed, 19 Aug 2009 01:49:46 -0400

Canlis, Seattle, Washington. Peter Canlis was one of the most influential restaurateurs in Seattle's early years of fine dining. A testament to his impact is the fact that Canlis is still open more than fifty years later, the tradition now continued by his son, Chris, and daughter-in-law, Alice. For the complete depth of shrimp flavor in this recipe, use the optional shrimp butter to finish the dish. It is made by cooking the shrimp shells with butter, which draws a surprising amount of flavor into the butter. From The Best Northwest Places Cookbook (Volume 2) Cynthia C. Nims. -- posted by lazyme

White Sangria

Wed, 19 Aug 2009 12:10:34 -0400

Fresh, sweet and fruity - goes well with tapas or as a light cocktail, I even drink it with paella! Slightly different from the traditional one which calls for red wine, but I just can't drink red wine when it's too hot outside, so I tried with white wine and it turned out just as great. Feel free to sub any other type of fruit according to season or taste, and where possible use liqueurs that match. -- posted by AdriMicina

Chicken Lemonada

Tue, 25 Aug 2009 11:41:46 -0400

This is a savory variant on a Fettichini Alfredo reciepe I found - it was my best attempt at duplicating a dish at a local resturant that's no longer here. recipe is a 1-1-1-1 ratio, but I doubled the sauce for a full box of pasta -- posted by James D

Linguine With Seafood and Mushroom Saute

Wed, 26 Aug 2009 18:23:48 -0400

An easy and colorful seafood and mushroom medley. A salad and a nice bottle of wine will help make this meal complete! ;) -- posted by Manami

Easy Mango Chutney Salmon

Fri, 28 Aug 2009 09:19:21 -0400

I was looking for ways to use up that part used open bottle of mango chutney that always appears to be lurking in the back of my fridge. I threw this together to see what would happen and we actually rather enjoyed it. -- posted by Sarah_Jayne

Scrambled Eggs With Smoked Trout & Horseradish Hollandaise

Tue, 01 Sep 2009 11:29:31 -0400

This great breakfast dish is wonderful served as a late, late supper! I happen to love breakfast for dinner or as a matter-of-fact - anytime! -- posted by Manami

Stuffed Mushroom Caps Deluxe

Tue, 01 Sep 2009 14:33:56 -0400

Stuffed Mushrooms are one of my favorite appetizers and these are a hit any time I serve them! Make some up and freeze them, then you can pop them in the microwave and defrost, then bake them up in no time at all! I love lemon squirted on mine just before serving. Please add the salt, pepper, garlic powder and crushed red peppers to your liking. Some people like less salt some like more and so on, so I leave it up to you as to how much you put in/on yours. -- posted by Linda's Busy Kitchen

Buttermilk & Brown Butter Waffles

Tue, 01 Sep 2009 16:50:36 -0400

This waffle recipe gets a deep and delicious flavour from first browning the butter. The recipe is from chow.com. I think it might work for pancakes too. TIP: To make these even fluffier, separate the yolks and whites. Put the yolks in as normal. When all other ingredients are combined, beat the whites until fluffy and fold into the batter. -- posted by blucoat

Tomato Tart Tartin

Thu, 03 Sep 2009 12:06:27 -0400

Whilst this delicious dish is easy to make, it looks fantastic and your veggie guests will love it! To impress, drizzle a teaspoon of balsamic vinegar around the plate just before serving. -- posted by English_Rose

Seafood Lasagna in a Garlic & Herb Sauce

Fri, 04 Sep 2009 14:36:17 -0400

The all around best seafood lasagna ever. Easy to prepare & leftovers are even better.(if there are any) There is not a time that goes by where someone does not ask me to make this for a get together.Very easy to switch up ingredients. -- posted by shadowgirl...

Quick Easy Roast Tomato Pasta

Sun, 06 Sep 2009 20:02:37 -0400

Adapted from something I saw on Rachael Ray. So delicious and easy -- posted by LBella

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Tue, 08 Sep 2009 10:59:58 -0400

A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different. -- posted by French Tart

All Grown-Up S'mores

Tue, 08 Sep 2009 12:29:57 -0400

Sticky, Chewy, Messy, Gooey by Jill O'Connor is a wonderful book with some of the most delicious-looking desserts!. Found this one there too, the desserts are to die for! A sweet, crumbly graham cracker crust is topped with a dense, very adult, very rich, and very boozy chocolate cream ;).The combination of liquers here is by no means written in stone: dark rum, Grand Marnier, bourbon -- just pick two or three complimentary flavors. BTW - my friend Judy has added this as one of the desserts for her summer blow-out. :) -- posted by Manami

Coconut Peanut Sauce Sliced Steak (London Broil)

Tue, 08 Sep 2009 12:40:08 -0400

Creamy, peanutty, coconut curry sauce with slices of thick juicy steak with sharp, crisp green onions on top . London broil is budget friendly and when prepared correctly is very tender. The coconut peanut sauce adds a wonderful exotic sweet-savory flavor kids will love and adults will appreciate. This dish can be made in under 30 minutes and is guaranteed to become a favorite in your home too. Enjoy! -- posted by College Girl

Potato Flaked Prawns on Bed of Asparagus

Tue, 08 Sep 2009 13:24:41 -0400

What can I say about this dish? We made it and with a few changes we had a lovely Sunday luncheon! We made this to see how many residents would take the apsparagus and leave it on their plates untouched and those who at least tried them. It is so difficult to make changes to the menu if the residents aren't going to eat them. -- posted by Manami

Roasted Bone Marrow

Tue, 08 Sep 2009 17:07:53 -0400

Ever since I saw a recent episode of Food Network's "The Best Thing I Ever Ate", I can't get roasted bone marrow out of my head. I ordered it at a restaurant in Toronto this Summer and I wasn't disappointed... now it was my chance to see if i could duplicate this sinfully good dish at home. Surprisingly, this is a very economical and easy recipe to prepare. Mmmmm.... bone marrow over toasted crostinis, with parsley salad and sea salt... definitely not for the faint-hearted. This is from the NYTimes. -- posted by mlao77

Crab and Cheddar Fondue

Thu, 10 Sep 2009 01:43:37 -0400

That savory cheddar cheese fondue with flakes of juicy crab and just a few flakes of red pepper. Dip a cube of crusty french bread in the fondue. Mmmm... crabby cheese flakey gooey goodness..... Enjoy! -- posted by College Girl

Margarita Cupcakes

Fri, 11 Sep 2009 10:49:38 -0400

These lively tasting cupcakes are full of the flavor of the Southwest's favorite drink -- except no alcohol! This is a large recipe and comes from the people at Wilton. Unfrosted cupcakes freeze well. -- posted by Lorraine of AZ

Leek, Carrott and Mushroom Creamy Bake (Vegan)

Fri, 11 Sep 2009 11:35:28 -0400

This is a veganised adaptation of a recipe for a chicken pie in the oct 2009 sainsburys magazine. I ditiched the pastry cos im on a diet. I put oat dumplings on htis for the last 30 minutes of the cooking time -- posted by pornstarbarbie

Meringue Buttercream Frosting - 1st Generation

Mon, 14 Sep 2009 12:07:22 -0400

Sophmore year of highschool I jobshadowed a pastry chef, and she told me that the best icing to use for cake is meringe buttercream. So I went online, found a cute little blog that told me all the steps in detail. mmhmhmm. Makes very fluffy frosting, great for decorating! Has a great texture, but unfortunately, it's VERY fattening because of all the butter, and also it has a pretty prominent butter flavor. That's my disclaimer. But don't be discouraged! When I discovered this recipe, I never went back to regular buttercream. Anyway, I'm working on a less fattening version involving gelatin. So check back! -- posted by MandyLovesPandys

Cream of Tomato Soup in Puff Pastry

Mon, 14 Sep 2009 13:49:27 -0400

This decadent soup is a favourite dish at the Michelin starred restaurant Bistro Jeanty in Napa Valley. It is an impressive and delicious soup - perfect for a dinner party! For an everyday meal, omit the puff pastry dome. The recipe was printed in "Soup's On!: 75 Soul-Satisfying Recipes from Your Favorite Chefs". Start this recipe in advance as the soup must cool fully before baking. For a little extra oomph, you can add 2 tablespoons of sherry to the soup. -- posted by blucoat

Chocolate Chip Brownie Cookies

Mon, 14 Sep 2009 15:10:51 -0400

These are supper easy and delicious! -- posted by Chef #1381751

Chocolate Chip Brownie Cookies

Mon, 14 Sep 2009 15:14:00 -0400

These are supper easy and delicious! -- posted by Chef #1381751

Roasted Salmon With Potatoes and Mushrooms

Mon, 14 Sep 2009 16:32:06 -0400

This is a recipe from Real Simple Magazine. -- posted by timetobuildcookbook

Salmon With Poppy Seed Sauce

Mon, 14 Sep 2009 17:09:33 -0400

I do not like the taste of Salmon but I know that it is good for you, so I tried something that I thought that would add a different twist. My family loves it and it is always a bog hit....enjoy!!! -- posted by Chef #1382894

Pio Quinto

Tue, 15 Sep 2009 12:19:38 -0400

The other evening, my friend Ana, came over and brought a bite to eat for us before she went to church and then she unpacked this little bit of heaven!! I was allowed to have like three little bites - but it was wonderful. ;) Pio Quinto is a Nicaraguan dessert consisting of cake drenched in rum, topped with a custard, and dusted with cinnamon. Some recipes also include raisins. Pio Quinto is eaten after meals or during Christmas time. The cake is believed to have been named after Pope Pius V, but the connection is unknown. -- posted by Manami

Wild Island Chicken

Wed, 16 Sep 2009 13:54:34 -0400

This is definetly a busy mom's recipe! So easy you won't believe it! The vegetables are so versatile. The wine tenderizes the meat quickly as well as adding a great flavor to the chicken and veggies. My kids like to pick which veggie goes in each time we make this! Any leftover chicken is great diced up in a fresh salad the next day! Hope you enjoy it as much as we do! -- posted by Degochef1971

Shrimp and Mushroom Casserole

Thu, 17 Sep 2009 15:41:47 -0400

This is heavenly. Rich and creamy, not for those watching their weight. I often add a half a cup of monterey jack cheese and I always substitute Frenche's Fried onions for the bread crumbs, just grind them up in the food pro. Very pretty in individual ramikins. -- posted by Chef #Mykidsmom

Alouette® Chicken Dijon Recipe

Thu, 17 Sep 2009 15:43:57 -0400

This is a great recipe for a dinner party or if you are serving a nice dinner for two. It's quite easy and super delicious! -- posted by Corrinne J

Prawn Arrabiata

Fri, 18 Sep 2009 16:35:04 -0400

Quick and easy and very tasty. Most of the ingredients are store-cupboard stapes. You can substitute tinned tomatoes for the fresh if you prefer. Increase the amount of chili if you prefer a little more kick. Serve with linguine or rice with lemon juice squeezed through. -- posted by Snowbunny Andorra

Fresh Peach Martini

Mon, 21 Sep 2009 01:15:21 -0400

A fresh, fruity, frozen martini. . .very summery! -- posted by JanuaryBride

Prosciutto and Shallot Salad

Mon, 21 Sep 2009 13:26:08 -0400

A very stylish, very simple and very delicious appetizer. -- posted by English_Rose

Shrimp Cocktail With Whiskey Mayonnaise

Mon, 21 Sep 2009 13:27:04 -0400

This is really a basic shrimp cocktail recipe with whiskey added to perk it up. Some people use sherry instead, or if you prefer, add no alcohol at all, just a dash of worcestershire sauce. -- posted by English_Rose

Thai Shrimp Salad

Mon, 21 Sep 2009 13:27:23 -0400

This lively dressing takes shrimp salad to a new level. You could add a little fresh crab meat, mussels or cooked squid to the salad too. -- posted by English_Rose

Martha's Shrimp, Tomato, and Basil Pasta

Mon, 21 Sep 2009 18:22:00 -0400

I got this recipe from Martha Stewart's Great Food Fast recipe book. I love this recipe! I do add cajun seasoning and extra garlic, which is not called for in the original recipe. I like to use Del Monte's basil, garlic, and oregano diced tomatoes. This is good with or without the fresh basil. This serves four, but in my boyfriend and my case, it only serves two. -- posted by Brenda83

Sweet Apple Spice Muffins

Tue, 22 Sep 2009 13:20:16 -0400

Light and fluffy muffins with a hint of vanilla and a delightful spiced flavor. I like to call them my Sweetheart Muffins, great for Valentine's Day breakfast. I'm a Wiccan and like to know the properties of my food. Apples are for love, cinnamon for luck, cardamom for wealth, and cassia for health. I wish you magickal fun in baking and a wealth of love, luck,and good health! -- posted by The Sugar Witch

Chocolate Peanut Butter Chocolate Chip Cookies

Tue, 22 Sep 2009 13:21:45 -0400

I made a batch of these an ate nearly the whole batch by myself! Yikes! But soooo yummy. Not to mention I invented this recipe on the spur of the moment in the midst of a serious chocolate craving. Dark Chocolate is for romance, milk chocolate for nurturing, and peanut butter for the prevention of poverty. If you mix it all together you get steadfast love in times of hardship! Go ahead and switch the peanut butter for hazelnut spread (wisdom) or almond butter (love) if you want a diiferent flavor. -- posted by The Sugar Witch

Parmesan Baked Salmon

Tue, 22 Sep 2009 13:40:27 -0400

This recipe is very easy to make, low calorie and bursting with flavor. I found it in one of my favorite cookbooks, Easy Dinners: Healthy Recipes. I used Miracle Whip instead of the light mayo to shave off a few extra calores. -- posted by Stefanie828

Cherry Nut Bars 1970

Tue, 22 Sep 2009 14:37:43 -0400

I picked this recipe up off WSOO radio station back in the days of staying home and learning how to cook while raising the kids listening to the morning talk shows. Didn't have a tv yet then. -- posted by andypandy

Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad

Wed, 23 Sep 2009 13:41:38 -0400

The secret to this dish is the bread crumbs -- browning them first ensures they form a crispy crust.08/20/2009 edition of Cuisine at home eRECIPES. Purchase shrimp already peeled and deveined to save time or do the work yourself to save money. I combined 3 recipes so as to have a nice romantic meal for 2. Serve with remoulade and French Potato Salad and nice bottle of wine - outside if it is summer and if not in front of the fireplace! :) This is NOT diet friendly -- however, it is only once a year! ;) -- posted by Manami

Golden Mushroom, Pea, and Asparagus Risotto (Vegan)

Thu, 24 Sep 2009 14:54:58 -0400

Recipe from The Vegan Chef and placed here for safe keeping. . .have some nutritional yeast to use up and this sounds great!! Serves 4 as a main dish or 6 as a side dish. -- posted by JanuaryBride

Chocolate Brownie With Raspberries and White Chocolate Chips

Fri, 25 Sep 2009 00:57:15 -0400

A light version from Cook Yourself Thin tv....decadent way to satisfy that chocolate craving without blowing the calorie bank!! Subbing veggies for the butter/oils or fats is a key to keeping this down to 291 calories per bar while staying moist and delicious! **Prep time includes 20 minute cooling time -- posted by Mommy Diva

Michel Richard Beet Soba Bolognese

Fri, 25 Sep 2009 01:04:26 -0400

I saw that Michel Richard was on "Simply Ming" and having eaten at his restaurant in Vegas, had to watch... This was what he made and it looked so incredible, I put it here for safe keeping! When he processed the beets, he added a bit of water to make it smooth. It was such a beautiful colour, so I'm off to the farmers market to try and replicate it! -- posted by Cadillacgirl

Sarasota's Best Scallop Bisque

Fri, 25 Sep 2009 01:04:44 -0400

This is a smooth and creamy bisque with the tender sweet flavor of scallops. The sherry gives it a nice warm flavor, and then my favorite part ... the garnish with 3 breaded and sauteed skewered sea scallops and fresh chopped chives. This is so pretty and elegant when served for a dinner party. This will serve 6-8 people for a nice starter course. -- posted by SarasotaCook

Poor Man's Lobster

Mon, 28 Sep 2009 01:57:15 -0400

My husband loves Lobster but sadly, living in a landlocked state we have to pay high dollar for seafood. during the rougher times we we can't afford Lobster, this substitute is almost as good -- posted by GingerlyJ

Shrimp Scampi

Wed, 30 Sep 2009 01:10:22 -0400

Here's a fast, easy, and elegant appetizer or main course....especially if you make the flavored butter in advance (you can make the butter upto a week ahead and refrigerate until ready to use.) Serve along with a nice white wine and some good crusty bread for dipping in the garlic butter. Be ready for raves!!!! -- posted by Alan in SW Florida

Mussels With White Wine and Pasta

Wed, 30 Sep 2009 15:15:56 -0400

A beautiful appetizer, in a delicious sauce, loved throughout Europe. Buy small mussels so they are the same size as the pasta. Aby short pasta such as ditaloni or short penne ca be used. -- posted by English_Rose

Baked Peppers With Feta Cheese

Wed, 30 Sep 2009 15:17:03 -0400

This colourful Mediterranean starter of juicy roasted peppers strewn with basil and garlic couldn't be simpler to make. -- posted by English_Rose

Braised Chicken With Black Beans and Sweet Potato

Thu, 01 Oct 2009 00:59:47 -0400

From Cookthink.com I haven't tried it yet, but it sounds great and I wanted to add it to my cookbook. -- posted by nsomniak6

Beautiful Salmon Bundles

Fri, 02 Oct 2009 16:10:52 -0400

These look so elegant that they are popular for weddings or any former occasion. But really they are very simple. -- posted by GingerlyJ

V's Chocolate Coma Cake (Triple Layer)

Fri, 02 Oct 2009 16:13:51 -0400

I wanted to make my DH a special chocolate cake for his birthday this year and a box cake mix wasn't gonna due. Although I often kick-up cake mixes I decided to create a cake just for him and go the extra mile. WARNING: This cake is not for dieters, It is packed with lots of love and will be my special occasion cake from now on. My boys loved it so much, they are already requesting it for their birthdays! :) Another thumbs up by the family! -- posted by Vseward (Chef~V)

The Last Garlic Bread You'll Ever Eat

Fri, 02 Oct 2009 16:13:58 -0400

Once you try this Cheesy Garlic bread, you'll never ever want to eat another -- posted by GingerlyJ

Milk Chocolate Bar Cake

Fri, 02 Oct 2009 17:13:49 -0400

Decadent! I think I got this from a Southern Living Cookbook. Makes one 3-layer cake. It takes a little work, but it's well worth it. You'll want to crawl inside and eat your way out ;) -- posted by Chef #1401315

Seafood Tostada Bites

Mon, 05 Oct 2009 16:41:06 -0400

This recipe caught my eye while leafing through my F&W Magazine, I was drooling looking at all the luscious dishes -- have put it here for safekeeping. Another great recipe by Grace Parisi from F&W Magazine, October 2009 edition - from: From: 15 Rules for Great Wine and Food Pairings published in October 2009. Grace Parisi suggests a light, nectariney Pinot Grigio: 2008 Collavini Villa Canfungo Black Label. -- posted by Manami

Creamy Smoked Salmon Pasta

Mon, 05 Oct 2009 16:41:32 -0400

I found this recipe on the internet - if I am not mistaken it was iGOURMET. Have tweaked it a bit but it is wonderful as is! Fantastic! :) -- posted by Manami

Grilled Shrimp With Kahlua-Chipotle Chile Glaze

Mon, 05 Oct 2009 16:42:33 -0400

Recipe by Bon Appetit Chef de Cuisine - Jonathan Lindenauer. We have yet to try these out but they are on my list!!! Bon Appetit magazine, "Fiesta of the Senses" November 2009 edition. Am posting it here for safekeeping. :) Chef Jonathan says "the spices used in the glaze for the shrimp are a signature of Mexican cuisine. The heat they bring and the sweetness of the dish are offset by this bubbly Kahlua cocktail - 2 oz Kahlua Coffe Liqueur in a highball glass and club soda as needed.- a wonderful drink for a holiday toast!" ;) -- posted by Manami

Zippy Red Sauce(Marinara)

Tue, 06 Oct 2009 11:00:18 -0400

For this I combined six different recipes and still added my own touches. It goes to show you don't have to be an Italian grandmother to perfect Marinara I always make a double batch and freeze the rest -- posted by GingerlyJ

Fireside Steamed Cherry Pudding

Tue, 06 Oct 2009 12:59:42 -0400

This is Another of my cousin Shawn Michaels recipes. It is his Pub the Boar's head most popular dessert -- posted by GingerlyJ

Bacon-Wrapped Tuna Steaks

Tue, 06 Oct 2009 15:03:17 -0400

This recipe came from my husband's cousin, who fishes for tuna off the Oregon coast each summer. The bacon helps hold the tuna together on the grill, and adds a nice moistness to the lean albacore meat. You could try it with other types of tuna, but I've only ever used albacore. -- posted by ScrumptiousWY

Orzotto With Zucchini & Pesto (Orzo Risotto)

Fri, 09 Oct 2009 16:58:58 -0400

This creamy,golden, and delicious dish is from acclaimed Italian chef Cesare Casella. He serves it at his restaurant, Salumeria Rosi, on the Upper West Side. Orzo is easier to work with than rice. You can cook it 3/4 of the way and hold it, chilled, in the refrigerator and add the last half cup of broth and half cup of water the next day. Recipe was printed in the New York Times. -- posted by blucoat

Grilled Marinated Lamb Chops With Creamy Parmesan Onions

Fri, 09 Oct 2009 17:08:48 -0400

I happen to love lamb chops. Now, I know they are not the cheapest meat to purchase. But I make these for myself as a treat now and then, or maybe a birthday dinner, anniversary, having friends over, etc. They are rich so you really don't need that many per person and served with a couple of nice side dishes they are more affordable than you think. Costco, Sams Club and Trader Joe's puts them on sale all the time. Just watch for the sale and then pick some up. This happens to be one of my favorite recipes. I have been marinating my pork and my lamb like this for years, and the creamy onions was a recipe I found a few years ago on the web. But together, they make the perfect combination. The lamb served over the creamy onions is absolutely great. -- posted by SarasotaCook

Macaroni Grill Bread Dipping Oil

Mon, 12 Oct 2009 12:04:31 -0400

This herbed oil is served on tables at Macaroni grill for dipping bread. -- posted by GingerlyJ

Anne's Chicken With Wine

Mon, 12 Oct 2009 17:08:39 -0400

Anne is a little old lady that owns the Teakettle restaurant and catering in Westport Ky. This is her signature dish -- posted by GingerlyJ

Lemon Picnic Cake With Berries

Mon, 12 Oct 2009 18:12:43 -0400

An old-fashioned butter cake, served with fresh berries, is the perfect dessert for a picnic or potluck. Land-o-Lakes Cookbook. -- posted by daisygrl64

Kristie's Delicious Crab Cakes!!

Tue, 13 Oct 2009 15:15:42 -0400

Light, Delicious, and Definitely Tasty! These are a HUGE hit for any Occasion, or Dinner. Your guest will be begging you for this recipe. Trust Me!! Enjoy! -- posted by Forever Foodie

Prosciutto/Chicken Breasts/Eggplant Panzanella/Raisinvinaigrette

Mon, 19 Oct 2009 13:11:42 -0400

"Chef Barbara Lynch's take on saltimbocca gets its richness from Taleggio* cheese, which is stuffed in the chicken breast. A slightly sweet bread salad is served with the chicken." Bon Appetit Magazine, September 2009 Edition. The real name of the dish is: Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette - with "Taleggio cheese that is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread! Taleggio pairs nicely with Italian Nebbiolo wines, as well as a wide range of reds & whites." Cooling times have not been included. -- posted by Manami

Healthy Caesar Dressing

Mon, 19 Oct 2009 13:28:34 -0400

a great tasting alternative to traditional Caesar dressing. Guilt free and safe for kids too. My own version modified from several recipes that weren't 'quite right'. -- posted by Sugarledge

My Favorite Pancakes

Mon, 19 Oct 2009 15:44:32 -0400

These pancakes are delicious and so simple to make. I always have the ingredients on hand. -- posted by Lainey6605

Asian Inspired Coconut Crab Cakes

Mon, 19 Oct 2009 21:16:07 -0400

I got the idea for this recipe taking an international cooking class in college.. I adapted it til it was perfect.. -- posted by GingerlyJ

Marinated Lamb Chops

Tue, 20 Oct 2009 12:38:00 -0400

This is a simple Italian style recipe for lamb chops. Hope you enjoy! -- posted by The Magic Duck

Fried Halloumi Cheese Salad

Tue, 20 Oct 2009 13:08:51 -0400

Found this in an obscure magazine and have made it several times for dinner party appetizers, and it was raved about by all. Simple, quick and delicious! Halloumi cheese is a semi-firm white cheese that is native to Cyprus and can be purchased at most supermarkets. It doesn't melt but browns up nicely. The oil and lemon dressing is simple but complements the cheese perfectly. Spring mix greens should contain some frisse and arugula to be perfect, but almost any will do. -- posted by Dug

Creamy Linguine With Shrimp

Wed, 21 Oct 2009 13:39:25 -0400

This simple recipe is delicious and the lemon juice adds a lovely tang to the garlic and shrimp. Its ready in a flash yet special enough to serve to friends. Add fresh crab and sliced red chili peppers for an even more delicious treat.....! -- posted by English_Rose

Strawberry Sauce

Thu, 22 Oct 2009 15:29:22 -0400

I created this recipe for a strawberry shortcake topping, and after trying it, I realized it would be awesome for any recipe you'd like to top with a strawberry sauce, especially ice cream! It is so delicious I had to share it. -- posted by JessHidenfelter

Olde Mill Inn Walnut Chicken With Maple Lemon Butter Sauce

Fri, 23 Oct 2009 01:19:35 -0400

In 1768, Samuel Lewis, a miller from Franklin Corners in Basking Ridge, built a water-powered grist mill and a barn on the Passaic River on land originally acquired from William Penn. Through the generations, the business evolved into a thriving inn that still reflects its historic charm. The Grain House so deeply rooted in America's past and so lovingly preserved by all its owners, offers a historic atmosphere of charm and fellowship unmatched anywhere else in New Jersey. -- posted by Molly53

Chicken Parmesan Bite-Bake

Sun, 25 Oct 2009 21:20:28 -0400

Okay it sounds silly, right? I find it hard to fry the chicken breasts because they're different thicknesses from one end to the other. I just cut them into bite sized cubes and continue on with the recipe. My mom likes it with pasta under it, but I really just like it with a nice salad and some cheesey bread. Add as much or as little as you like; this is just a basic, tasty recipe. Enjoy. :o) -- posted by NicolinaSurel

Tuscan Rosemary Lemon Drop

Mon, 26 Oct 2009 13:40:45 -0400

Creative Cocktail! Soemthing different. Perfect drink for a wedding or other fanciful occasion. Picture everyone on the villa lawn enjoying their drinks--heels kicked off, tes loosened, and laughter fading into the sunset. If you don't have limoncello, increase the lemon juice 3/4 ounce each. -- posted by College Girl

Kiwi Caipirinha

Mon, 26 Oct 2009 18:13:22 -0400

Cachaca is a Brazilian liquor distilled from sugarcane jice. If you cant get cachaca, substitute white rum or vodka. -- posted by College Girl

Reeses Martini

Mon, 26 Oct 2009 18:16:34 -0400

so creamy and peanutbuttery... so good.... rare... this recipe equals one martini... -- posted by Chef #1417491

Pear Thyme Fizz

Mon, 26 Oct 2009 18:16:46 -0400

Fresh thyme's savoriness is wonderful against the crips drness of pear. Accompanied by Croque Monsieur Puffs http://www.recipezaar.com/rz.240478 or Roasted Pear Crostini with Gorgonzola, this sparkling cocktail is pure pear'fection! -- posted by College Girl

Cannoli Parfait

Tue, 27 Oct 2009 01:34:33 -0400

This divine parfait can double as breakfast or dessert -- posted by GingerlyJ

Tomato Spinach Spirals

Tue, 27 Oct 2009 01:50:33 -0400

I'm trying to feed my family of four on $10 or less for each night's dinner. I found this tasty recipe on the Taste of Home website. I made it and was surprised at how much I liked it. I'm posting it here for others who are budget-minded. The original recipe submitter said that it serves 6 people at 69 cents per serving. I'm posting it with the same serving size she had, but truthfully my family of 4 likes to eat more than that, so I doubled the recipe and had a bit left over for lunch the next day. -- posted by G.I. Joe Girl

Classic Mimosa

Tue, 27 Oct 2009 17:36:53 -0400

From my bartending school's recipe book, up here for safekeeping. This is the quintessential brunch drink that will remain timeless, no matter where you're from, how old you are, if you're rich or poor. -- posted by the80srule

Flambeed Morello Cherries

Fri, 30 Oct 2009 11:05:19 -0400

A recipe from the cookbook "Ricardo- Meals for every occassion", sent to me by Katzen in the cookbook swap. Ricardo is a well known Canadian Chef. Thankyou Katzen. I haven't tried this recipe yet. Suggested to serve over ice-cream -- posted by **Jubes**

Nif's Quick Chocolate Martini

Fri, 30 Oct 2009 12:52:13 -0400

Easy, quick and a great dessert cocktail! I don't usually like sweets, but this is a sweet drink that is a real treat. If you don't like stronger cocktails, then this may not be for you! Enjoy! -- posted by Nif

Beef Tenderloin With Chocolate Wine Sauce

Sun, 08 Nov 2009 18:10:59 -0500

This recipe was taken from the food network show Healthy appetite with Ellie Krieger -- posted by GingerlyJ

French Pear Hot Toddy

Sun, 08 Nov 2009 20:13:33 -0500

A delicious hot-coffee drink in the French style, made with apricot brandy and Poire Willliam eau de vie. This is a variation of a very old French recipe. -- posted by BecR

(Sort Of) Spinach Quiche

Wed, 11 Nov 2009 10:25:06 -0500

Only one egg and a phillo dough crust makes this a cross between a quiche and a spinach pie. Very tasty! -- posted by Future Foodie

Angel Hair Pasta With Prosciutto and Wild Mushrooms

Sat, 14 Nov 2009 18:28:26 -0500

Easy and elegant, a perfect romantic dinner for mushroom lovers! The wild mushrooms can be anything you like. The recipe recommends morels, chanterelles, shitake, oyster mushrooms, or a combination of them. We have only tried this with shitake so far with excellent results. -- posted by The Wallaces

Chicken Breasts With Portabella Mushrooms

Sun, 15 Nov 2009 18:09:44 -0500

Impressive dish with minimal effort involved. Perfect for a dinner party or romantic dinner! -- posted by The Wallaces

Heart-Shaped Chocolate Chip Cookie Cake

Mon, 16 Nov 2009 01:22:35 -0500

I make this every year for my husband for Valentine's Day. I got this recipe from the Food Network and Martha Stewart. 2003 Martha Stewart Living Omnimedia, Inc. -- posted by JenJenMarie

Key Lime Meringue Pie Made With No Condensed Milk

Mon, 16 Nov 2009 01:36:13 -0500

I have this thing about canned condensed milk. Every time I look at the number of calories in the can, I just balk at using it. But I do love Key Lime Pie in spite of the fact that most recipes use the condensed milk. So I was delighted to find a recipe for this favorite without the condensed milk. It may end up having the same number of calories, but I will just feel better knowing I avoided the high-calorie milk. I have not yet tried this recipe; I am saving it for a special occasion. Note that preparation time includes cooling time. -- posted by Lorraine of AZ

Bourbon Pecan Chicken

Tue, 17 Nov 2009 16:25:50 -0500

This is one of the most popular entree's for wedding reception -- posted by GingerlyJ

Smoked Venison Penne

Tue, 17 Nov 2009 21:03:40 -0500

A quick and easy supper dish with an impressive ingredient that packs a powerful flavour punch. -- posted by LP3000

Halloumi and Smoked Venison

Tue, 17 Nov 2009 21:04:17 -0500

A wicked flavour combination that will 'wow' your tastebuds -- posted by LP3000

Smoked Rannoch Ham and Mango Salad

Tue, 17 Nov 2009 21:05:42 -0500

A really easy but wonderfully tasty salad suitable for light lunches, starters of side dishes. -- posted by LP3000