Recipezaar: Californian recipes

California Sunshine Salad

Fri, 16 Jan 2009 00:40:16 -0500

I think I got this recipe from a magazine several years ago. It has typical California ingredients such as avocadoes, almonds and oranges and combines them in a delicious way. -- posted by doobtones #2

Date Muffins With Streusel Topping

Tue, 20 Jan 2009 23:35:20 -0500

These muffins are inspired by sticky toffee pudding. The recipe is from a great new cookbook, "Eat Feed Autumn Winter: 30 Ways to Celebrate When the Mercury Drops", by Anne Bramley. -- posted by blucoat

Chicken With Shallots, Dates and Apricots

Wed, 21 Jan 2009 01:06:51 -0500

Found in the Williams-Sonoma "Taste" cookbook, this recipe is sweet and savory and so comforting. It is best served with basmati rice. -- posted by KissKiss

Nei Mongol Egg Rolls

Thu, 22 Jan 2009 15:27:53 -0500

This recipe comes from the mind of Wolfgang Puck. Time listed does not include 2 hours marinating time. -- posted by Celticevergreen

Grilled Spiced Pork, Orange-Lime Glaze & Sugar-Snap Peas Ww

Mon, 26 Jan 2009 15:04:07 -0500

Entered for safe-keeping. From WW's "Simply the Best All-American". This is from California, showing Mexican and Chinese fusion influence. Each serving is 6 "thingies." Jasmine rice would be the perfect accompaniment. -- posted by KateL

Guilt Free West Coast Veggies

Mon, 26 Jan 2009 15:05:22 -0500

Entered for safe-keeping. From Sam Miles's "Guilt Free Gourmet". The sauces have also been saved separately as Guilt Free West Coast Asian-style Sauce and Guilt Free West Coast Cheese Sauce. Note that carrots will take a few minutes more to cook than other vegetables. -- posted by KateL

Grilled Quesadillas W/ Avocado

Tue, 27 Jan 2009 11:11:09 -0500

Serve this at your next Superbowl party, or as an appetizer for any occasion! Roasted poblanos, a rich blend of cheeses, and avocados create unforgettable quesadillas! Serve with sour cream and salsa. (Cooking time is roasting time.) -- posted by cali_love

Avocado and Pink Grapefruit Salad With Coriander

Wed, 28 Jan 2009 14:48:36 -0500

Creamy avocado and tart grapefruit come together in this delicious salad---a perfect combination of textures and tastes! This California salad makes a refreshing first course. -- posted by BecR

Vegetarian Chili from the Gene Autry Museum of Western Heritage

Mon, 02 Feb 2009 01:57:08 -0500

Vegetarian chili? From a cowboy museum? Yup! It's delicious, even better the next day; and a best seller at the Golden Spur Cafe at the museum. The recipe was published in the reader request column of the Los Angeles Times. -- posted by lynnski / LA

Baked Chop Suey

Wed, 04 Feb 2009 18:44:17 -0500

From our church cookbook. -- posted by Recipe Junkie

Orange-Cabbage Slaw

Mon, 16 Feb 2009 01:22:27 -0500

Entered for safe-keeping. From First 3/09/09, this was a big hit when originally printed in the magazine in 1994. Cooking time is chilling time. -- posted by KateL

Golden Raisin and Pecan Salad

Mon, 16 Feb 2009 01:25:05 -0500

Entered for safe-keeping. From First 3/09/09. This was a big hit when it was originally printed in 2006. -- posted by KateL

Kashi Golean Granola/Snack Bars (No Bake)

Mon, 16 Feb 2009 09:45:53 -0500

These are SO easy! I am always on the look out for high protien, high fiber foods. I created this recipe on a whim and was incredibly impressed with the outcome... Good for you AND tasty!! Practically perfection in my book! It's made from Kashi Go Lean cereal which has 10g of fiber, 13g of protien and only 1g of fat per serving. There is lots of room for variation so have fun adding your own favorite fillers. -- posted by Motivated Mama

Orange Torte

Tue, 17 Feb 2009 08:38:14 -0500

As brightly flavored as it's cousin, the lemon meringue pie, this recipe is inspired by the orange groves of California. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Five Brothers Roasted Salsa

Tue, 17 Feb 2009 11:26:19 -0500

This chili is a daily ritual at our house. It is a authentic hispanic salsa that all of my sons (5) make along with myself. We often tweek it alittle but here is the standard version that will get you going. Its hot but has a good finish (won't burn your mouth for long). -- posted by Big Rube

Dutch Babies

Fri, 20 Feb 2009 11:02:27 -0500

My Mom got this recipe from her friend Joetta. I hope Joetta doesn't mind my posting it here. These are a family favorite. -- posted by Johnna S.

Orange Doughnuts

Fri, 20 Feb 2009 11:16:42 -0500

A deep-fried, citrusy delectation from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Orange Shortcake

Mon, 23 Feb 2009 11:33:16 -0500

In a word, gorgeous. This gaily flavored dessert comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Thick Apple Pancakes With Raspberry Sauce

Tue, 24 Feb 2009 11:21:42 -0500

This is a fabulous and impressive recipe (both visually and in deliciousness). It's great with or without the raspberry sauce The recipe makes about twice the amount of sauce necessary (in my opinion), but the leftovers are amazing on ice cream! I don't strain the raspberries because the seeds don't bother me. You can also replace with strawberries. If you really want a decadent meal, top with whipped cream. You can prepare the recipe as directed or just bring the apple topping and raspberry sauce out to the table and let people plate it themselves. It's also great if you mix the apple topping right into the pancake batter. Really, it's hard to go wrong with this recipe. :) This beautiful brunch dish is served at The Ahwahnee Hotel in Yosemite Valley, CA and was printed in "Bon Appétit" (Nov. 2000). If you are just cooking for one or two, leftover batter refrigerates well. -- posted by blucoat

Cali-Schetta

Mon, 02 Mar 2009 17:46:10 -0500

I had a couple of avocados to use up and I love bruschetta, so I came up with this unique combination of flavors to serve at a recent dinner party. Prep time includes the 30 minute refrigeration. Enjoy :) -- posted by Julie421511

Walnut Wheat Crumbles

Wed, 04 Mar 2009 01:09:22 -0500

An excellent meat substitute. You can use in lasagna, chili, stuffed zucchini and/or peppers, on tacos, or in any recipe that calls for hamburger or vegetarian burger. Adapted from Caring Kitchens cookbook by Gloria Lawson. -- posted by Sharon123

Sausage, Roasted Red Pepper, and Spinach Torta Rustica

Sun, 08 Mar 2009 00:43:52 -0500

This simple dish has a quiche-like filling and baguette slices for a crust. A quick but festive dish, that leaves plenty of time to open gifts or visit with family members. Bon Appetit magazine, December 2008, Family Style by Maria Helm Sinskey. This was part of a Christmas Breakfast but it can be for Thanksgiving weekend, as well! :) I have included cooling time, as well.I divided up the kinds of sausage but it is up to you, how you want to eat it! -- posted by Manami

Prosciutto, Feta, and Spinach Strata

Mon, 16 Mar 2009 16:02:27 -0400

Marked vegetarian because it tastes amazing even when you take out the Prosciutto. I LOVE THIS DISH. I have a series of recipes I got out of what I thought would be a useless magazine full of ho-hum recipes that I was given for free at the Check out stand at my local grocery store. The magazine is called "Dan's real food Spring 2008" Turns out, they are some of the best recipes I have ever come upon. This is one of those recipes. By the way, I made this one time on a camping trip inside a dutch oven and it just came out WONDERFULLY. Seriously, one of my favorite recipes ever. -- posted by alice Dave

72 Market Street Kick-Ass Chili

Mon, 16 Mar 2009 19:24:46 -0400

If you like your chili with a kick, this meaty, spicy one has it. The recipe calls for "chili-grind" meat, a cut you can ask your butcher to grind. The restaurant uses Bass ale but feel free to use any ale you like. This is the chili that I make for pot-lucks, in part because it is requested, but also I can be pretty sure it will be consumed before the party is over. The recipe was developed by chef Leonard Schwartz at the 72 Market Street Restaurant in the Venice community of Los Angeles, California. The restaurant is no longer there but many of their recipes live on in print. For example, you can find the restaurant's meat loaf recipe in the New Basics Cookbook by Rosso and Lukins. This chili recipe was published in the Los Angeles Times. -- posted by lynnski / LA

Hot Spiced Carob

Mon, 16 Mar 2009 21:20:17 -0400

The ginger gives this delicious drink a little kick and the spices sprinkled over the top will tantalize your taste buds! From Whole Foods. -- posted by Sharon123

Chocolate Almond Dream Smoothie

Tue, 17 Mar 2009 01:57:13 -0400

Enjoy this for breakfast or as a snack. It's made from a delicious and nutritious combination of bananas, creamy yogurt, rich soy milk, almond butter and cocoa. Adapted from Whole Foods. -- posted by Sharon123

Low Fat Vinaigrette With Yogurt or Tomato or Avocado Variations

Tue, 17 Mar 2009 19:29:19 -0400

Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. A little bit of oil can go a long way. Instead of whisking, use a blender to make a fairly thick, emulsified mixture. You can vary this with any herbs or spices you wish (the 2-3 teaspoons of fresh herbs can be any combination you prefer, suggested herbs are listed). The author recommends the yogurt variation when "you want to eat nothing but salads, but have to work in protein." I recommend the Avocado variation during the maintenance phase of WW, because the avocado has healthy fat and aids digestion if your calories permit. See Recipe #361079 #361079 for a tasty broth variation. -- posted by KateL

Auntie Em's Kitchen Oatmeal Raisin Cookies

Thu, 19 Mar 2009 01:38:46 -0400

These delicious oatmeal cookies have crisp outer edges and wonderfully chewy centers. The recipe is from chef Michelle Risucci of "Auntie Em's Kitchen" in Eagle Rock and was printed in the LA Times (Feb. 25, 2009 ). These make very large cookies. If you make smaller cookies, be sure to watch the baking time. -- posted by blucoat

Rustic Canyon's Cranberry Orange Cornmeal Cake

Thu, 19 Mar 2009 16:01:12 -0400

This beautifully rustic cornmeal cake has light notes of vanilla and maple, with ricotta folded into the batter just before baking for extra-moist texture. The cake is on the dessert menu at the wonderful Santa Monica restaurant, Rustic Canyon. It was created by their pastry chef Zoe Nathan and was printed in the LA Times (Oct. 29, 2008 ). It's a great do-ahead cake, as it tastes even better the next day. Recipe can be halved- it will take about half the time to bake. -- posted by blucoat

California French Bread (Better Than Garlic Bread)

Thu, 19 Mar 2009 17:32:21 -0400

My ex-boyfriend's mom made this for Thanksgiving one year I feel in love with this tasty savory bread. Use this recipe instead of garlic bread, it's easy and bubbles up to a savory tasty goodness. -- posted by College Girl

Lafd Engine Co. No. 28's Vegetarian Black Bean Chili

Sat, 21 Mar 2009 02:46:58 -0400

Engine Co. No. 28, is a popular L.A. restaurant located in an historic building, which was constructed in 1912 as a Los Angeles Fire Department firehouse, which housed 2 engine companies. In 1912 LA's population was 400,000; and New Mexico and Arizona were being admitted into the Union. A trip to the restaurant, established in the 1980's has been called a "a big hug from America"; it serves American favorites and some history. Some cooking notes: although you can use canned beans equalling 4 cups, the restaurant uses dried beans starting with a one pound package which will yield about 4 cups of cooked beans. This chili is best when made one day in advance. The flavors develop better. When reheating, add water if necessary and heat slowly to avoid scorching. The recipe had been published in the Los Angeles Times, reader request column. -- posted by lynnski / LA

One Dish Chicken Breast Casserole With Veggies

Sun, 29 Mar 2009 20:20:38 -0400

This recipe is good for just throwing ingredients into one dish and bake. It is a well balanced meal in one dish. You have carbs, meat and vegetable. -- posted by Chef #1142815

Top Secret Original Orange Julius

Mon, 30 Mar 2009 18:13:14 -0400

My DH bought me a new cookbook, so of course I have to share this recipe with all of my Zaar friends! I haven't tried this yet, pregnant lady and raw eggs are a no-no, but I'm still posting! I hope it is as good as it claims to be!! From "Top Secret Recipes Book" -- posted by kittycatmom

Teriyaki Turkey Burgers With Grilled Pineapple Slices

Fri, 10 Apr 2009 13:52:10 -0400

Healthful and Satisfying. These moist turkey burgers are sure to please your guests, great on a barbeque or in a pan. No condiments required! I developed this recipe because I was curious about whether I could make a turkey burger without using eggs or bread crumbs as filler. If you are planning to grill these on a barbeque, it helps to make the patties early and freeze them first. This will allow it to hold shape long enough for the turkey to release the small amount of fat that will hold it together. -- posted by Mike Schafer

Peruvian Vegetable Stew

Tue, 14 Apr 2009 01:48:23 -0400

Disks of sweet and spicy corn distinguish this traditional Peruvian squash stew. It's an easy to make main dish stew that uses butternut squash along with frozen peas and squash. The recipe comes from Cuidad Restaurant in downtown Los Angeles. Cuidad specializes in latino cuisine from various Spanish speaking countries. -- posted by lynnski / LA

Fudgy Teff Brownies

Fri, 17 Apr 2009 00:53:34 -0400

Chocolate fudgey delight. I found this recipe on the net at Glutenfreeinslc.blogspot.com and wanted to make sure I can find it again. I am making these for dessert tonight -- posted by Amber W

Fresh Figs With Ice Cream and Amaretto Chocolate Sauce

Sat, 25 Apr 2009 15:04:45 -0400

If there is one thing I love, it's a fresh fig! This recipe is from California Fresh Fig booklet. -- posted by ThatSouthernBelle

Tuscan Tomato Bread Salad

Sun, 26 Apr 2009 21:11:13 -0400

I'm gathering the fresh tomato recipes as I have grown an unbelievable number of fantastic tomato varieties. Thanks to Sunset who got this recipe from Executive Chef Brandon Miller of Stokes Adobe Restaurant in Monterey, California. He uses at least two colors of tomatoes in this salad - no problemo! This recipe also makes use of summer greens, basils & peppers which we hope to have in abundance too! Better eaten the same day it is made. -- posted by Buster's friend

Yellow Tomato Gazpacho With Shrimp

Sun, 26 Apr 2009 21:48:03 -0400

Here will be a lovely home for some big golden beefsteak & little yellow pear or cherry/currant tomatoes. Will play with this recipe using the green when ripe tomatoes as well.... & bigger shrimp - our local ones don't come that small (LOL). From Sunset who note - Brian Whitmer, chef at Moose's Restaurant in San Francisco, contributed this recipe. Garnish with yellow cherry tomatoes and sliced cucumbers, if desired. I'll be garnishing with whatever the garen is producing! -- posted by Buster's friend

Roasted Tomato Soup

Mon, 27 Apr 2009 00:47:24 -0400

Will be making this using the grill outside rather than heat up the house when I am awash in tomatoes. Will try both on the gas grill as well as the smoker (when cooking something else LOL). Found this in Sunset's recipe gallery. It is versatile - serve hot or cold - it is simple but I bet has wonderful flavor without being heavy (too miserably hot & humid here for rich food in the summer). Another alternative to our beloved gazpacho routine. Will experiment with fresh marjoram, basils, mint, thyme & peppers in this mix as well. -- posted by Buster's friend

Chard, Onion & Gruyère Panade (Bread Casserole)

Thu, 30 Apr 2009 01:43:57 -0400

This is a delicious, decadent and luscious French "bread casserole" from "The Zuni Café Cookbook" that you will want to make again and again. It's a great use for stale bread and a very forgiving recipe, you can improvise with other greens and cheeses. As with all panades, you may need a little more bread, or have some left over; same with the liquid, depending on the size and shape of your baking container. If you have more time, you can cook this at 250°F, for about 2 hours 45 minutes; the slower the bake, the more unctuous and mellow the results. If you have leftovers, the Zuni Cafe's Chef Judy Rodgers instructs: Warm about 1 tablespoon extra-virgin olive oil in a nonstick skillet over medium heat. Slide in a scoop cold panade and press gently to make an 2-inch-thick patty. Fry gently to make a golden crust, about 3 minutes, then fry the other side. It's also great rewarmed in the microwave. It is actually not difficult to make; the instructions are just very detailed. You can skip the stovetop step and still get great results. Enjoy! -- posted by blucoat

Pan De Tomate

Tue, 05 May 2009 01:39:11 -0400

This is traditionally eaten for breakfast in Spain, but is similar to Italian bruchetta, which is usually considered and appetizer. So enjoy it any time of the day. If your tomatoes are small, you will want more - if really big, one should do it, this is very flexible. -- posted by momaphet

Magdalenas - Spanish Cakes

Tue, 05 May 2009 16:50:41 -0400

Magdalenas are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with café con leche, and they are said to have originated in Aragón. They are also good with hot chocolate. -- posted by momaphet

Filet Mignon for the Grill

Wed, 06 May 2009 17:47:46 -0400

This is a very easy and tasteful recipe that took about 40 min from start to finish. Pairs well with homemade or store-bought bbq sauce, or stands alone. We served it with some rice pilaf from a box, and ate it all up! -- posted by sarahcis

Spicy Fig Loaf

Sun, 10 May 2009 19:55:05 -0400

Found this in the Food & Drink Weekly of the Tribune. I love figs & this sounds like it will be a delicious & healthy caky quick bread. Just the thing toasted for afternoon tea. They noted this recipe was adapted from a Marian Manners recipe that ran on Jan. 26, 1969, in the Los Angeles Times. -- posted by Buster's friend

Japanese Carrot-Ginger Salad Dressing

Tue, 19 May 2009 17:27:17 -0400

This is a fabulous "orange dressing" commonly found in Japanese restaurants. The recipe is from Ichiban, a San Diego sushi restaurant & it was written up in an old Gourmet Magazine (November 1994). Recipe makes about 4 1/4 cups dressing. -- posted by blucoat

The Blue Wedge Salad

Tue, 19 May 2009 17:40:43 -0400

I like Blue Cheese (Roquefort) and I wanted to present Iceberg Lettuce as a salad in a different but simple way. You can change the Blue Cheese to any type of Blue Cheese you like. The Heirloom Tomatoes and the Avocado add the final touch to the salad as they have a wonderful flavor. -- posted by Chef #848413

Death by Chocolate

Tue, 19 May 2009 17:41:48 -0400

These strawberries are growen local and I get them at the local open-air market. They are very large and sweet. I have added Cream de Cacao to the chocolate to improve the flavor of the chocolate. These chocolate covered strawberries are worth dying for and are very simple to make. These strawberries make a very simple but elegant dessert. -- posted by Chef #848413

Fresh Cherry Clafouti

Tue, 19 May 2009 18:22:42 -0400

This Fresh Cherry Clafouti is sweet and tart as the cherries were soaked in Napoleon French Brandy. I used heavy cream to give the Clafouti a rich and smooth taste. This is summer and the fresh cherries are in season. This Cherry Clafouti makes a wonderful dessert for your dinner. You can bake the Cherry Clafouti in the early morning and reheat this dessert for dinner or serve at room temperature. Serve with warm Fresh Cherry Sauce for a final touch to this Cherry Clafouti. -- posted by Chef #848413

California Snackers

Wed, 20 May 2009 14:47:05 -0400

Snap easy and it's all that good! Four ingredients! Enjoy! -- posted by Sharon123

Suzanne Goin's Braised Leeks

Wed, 20 May 2009 15:23:42 -0400

This delicious recipe is from Suzanne Goins remarkable cookbook, "Sunday Suppers at Lucques". You can top this with a poached egg and a drizzle of mustard vinaigrette for a simple meal or serve as a side dish to poultry. Leftovers are excellent cold & also reheat very well. -- posted by blucoat

Strawberry-Rhubarb Deep-Dish Pie

Sat, 06 Jun 2009 01:55:32 -0400

Yaay! It's strawberry season right now here in California, time to make my favorite pie. Want to post this for safekeeping here as I just had a scare and couldn't find my cookbook - this is not a recipe I want to lose! Got it from Good Housekeeping Book of Desserts, which is one of the best cookbooks on sweets that I have ever found! I have been making this pie for years now, and it's one of the few things that my incredibly over-picky kids will eat. Does take a bit of time and effort, between making the crust and sweetening/juicing up the berries, then baking and letting it cool for a bit. You can vary the top crust, I like the "criss-cross" lattice look for this one with the juicy red berries oozing on top. GREAT tasting on its own, but, if you add fresh whip cream and/or ice cream on top when it's still just a little warm, it is fantastic! -- posted by SpchTeachCooks

Mountain View Linda's Parisian Burger Sauce

Tue, 09 Jun 2009 02:08:01 -0400

From Mountain View CA's much loved burger joint which closed up in the mid 80's. This is for the sauce only. Typically, the buns are oval shaped sourdough - grilled, 2 hamburger patties (I use only one), slice of cheddar along with this sauce - warmed. These burgers were always served with tater tots. I love serving this sauce with the fried tater tots too. -- posted by Rinshinomori

Herbes De Napa

Thu, 11 Jun 2009 12:58:28 -0400

A lovely seasoning blend from northern California's Napa Valley region, and a great variation on the classic herbes de Provence! Use in vegetable, meat, fish and poultry dishes or in rubs, sauces, and gravies. Courtesy Michael Chiarello. -- posted by BecR

Tofu Kimchi Pizza (Really)

Fri, 12 Jun 2009 02:09:11 -0400

According to msn.com, Kimchi is one of the '10 top healthy food you should eat but don't.' Tofu pizza dough with kimchi and bacon topping - as bizarr as it sounds, the ingredients are surprisingly complementary to each other. (I usually don't put in bacon.) If you are not too fond of kimchi try some other toppings, but at the least, try the dough. It is very healthy. -- posted by Beanies' Mommy

Bibb Salad With Basil Green Goddess Dressing

Tue, 16 Jun 2009 01:37:37 -0400

Green goddess dressing was invented in the 1920's at San Francisco's Palace Hotel as a tribute to William Archer's hit play, The Green Goddess. It gets it's bright green color from lots of fresh green herbs. This dressing was originally made with tarragon, but has been updated with basil, which actually has more flavor! Delicious on green salad, but also great served with vegetables like asparagus and broccoli. Adapted from the Barefoot Contessa at Home cookbook. -- posted by Sharon123

Quinoa and Raisin Salad Stuffed Tomatoes

Tue, 16 Jun 2009 01:56:37 -0400

These vegan beauties look wonderful. They would make a great low calorie (yet filling) lunch or even work as a main course for dinner! Feel free to fill smaller tomatoes and use as an appetizer or side dish. Recipe from the California Raisin Marketing Board. NOTE: After making this dish. . .I suggest making up a little extra dressing and pouring atop the salad filled tomato just before serving to perk up the flavors. Also, use the full 3/4 cup of raisins, as they are truly the star of this dish. I also added some yellow bell pepper which was great. Just some thoughts :) -- posted by JanuaryBride

Veggie Sandwiches A.k.a. Veggimiches

Thu, 18 Jun 2009 01:43:31 -0400

I used to make these all the time in southern Cali for my BF. Now that I've relocated to the far North, certain fresh ingredients are harder to come by, so I haven't been able to make this sandwich in ages. I'm not sure where the "m" stems from in "veggiemich," that's just what we ended up calling it. :) The reason for mixing the mustard and dressing prior to spreading on the bread is to avoid uneven spreading while keeping the calorie count down. Everything can of course be omitted or replaced to your taste; you can even make it Atkins-friendly by making a lettuce pocket and omitting the bread, hehe! We loved using a lot of pepper for a nice kick. You can make it a more filling meal with other additions, too! ^_^ -- posted by FuzzyKiwi

Spring Sunshine Salad With Citrus Parmesan Dressing

Wed, 24 Jun 2009 15:46:08 -0400

Recipe from Heidi Swanson. She has some great recipes! -- posted by Sharon123

Big Sur High Power Bars

Fri, 26 Jun 2009 12:19:10 -0400

An adaptation of Heidi Swanson's Big Sur Power Bars from her cookbook, 101 Cookbooks, this is easily changed around to suit your tastes! I love Big Sur so had to post this! These bars are soft set, prone to falling apart and are fairly sticky and gooey too. All adds to their deliciousness. :) -- posted by Sharon123

Crab Cakes With Lemon Butter and Plum Tomato Salsa

Tue, 30 Jun 2009 00:52:46 -0400

Straight forward, savory first course with elegant results. Easy and tasty. Works well as a first course served with Vevue Clicquot Champagne. From Bon Appetit January 2004. -- posted by College Girl

Lemon and Dill Zucchini (Courgettes)

Tue, 07 Jul 2009 16:18:08 -0400

Toss with your choice of pasta or on top of wild rice. -- posted by blueyedwineaux

Spring Fling

Wed, 08 Jul 2009 02:07:27 -0400

A light and bright lemony cocktail--perfect for your spring or summer fling!!! Prep time includes chill time. From L.A. celebrity party planner Mindy Weiss. -- posted by BecR

Chocolatey Oreo Mud Shake

Wed, 08 Jul 2009 02:29:56 -0400

I had some stuff laying around and threw it in the blender...Viola! -- posted by Pengukay

Spicy Black Bean Dip

Thu, 09 Jul 2009 11:33:53 -0400

If jalapeños are too hot for your palate, use another type of chili. -- posted by blueyedwineaux

Great Grape Pops

Mon, 13 Jul 2009 12:46:19 -0400

What a cool idea. Pop those grapes in a popsicle mold(or small paper cups), pour in grape juice and freeze. Cook time is freezing time. Yum! Adapted from Pops! Icy Treats for Everyone by Krystina Castella. -- posted by Sharon123

Maui Quiche

Mon, 13 Jul 2009 15:10:41 -0400

This Maui Quiche has been spiced up a little to enhance your breakfast in the morning. The Portuguese sausage has been sauteed with Maui onions and Serrano Peppers as this adds a wonderful savory flavor to the Maui Quiche. The eggs and heavy cream produce a rich silky smooth Quiche. This savory Quiche is a mock-up of the classic "QUICHE LORRAINE" -- posted by Chef #848413

California Barbecued Tri-Tip Roast - America's Test Kitchen

Mon, 13 Jul 2009 17:14:27 -0400

I watched this episode of America's Test Kitchen, and knew I had to try it! MMMMM! The crust on the meat is outstanding. This is almost more a method than a recipe. I have a little container that you put wood chips in and I used that for the smoking portion. I also used Mesquite. Prep time does not include marinating time. -- posted by Charmie777

Ready Dough Cinnamon Rolls

Tue, 14 Jul 2009 00:46:45 -0400

using ready dough.... -- posted by KyshluvsArt

Roasted Turkey Breast Tenderloins & Veggies

Fri, 24 Jul 2009 13:57:54 -0400

Another nice looking recipe I'd like to try from TOH's Simple and Delicious. This recipe is the starter for the turkey portion of another recipe - Buffalo Turkey with Linguini (also from TOH's Simple and Delicious). I love finding recipes that springboard eachother to speed up your week's menu!!! ***Yield is listed as 4 servings PLUS 16 oz. of cooked turkey breast tenderloins to be used eitehr in the Buffalo Turkey Linguini or any other recipe you see fit. -- posted by Mommy Diva

Lil Bit of Sunshine

Tue, 28 Jul 2009 02:38:17 -0400

This is an extremely simple ADULT bevy....I found this worked and was rather tasty while visiting friends in Albuquerque, NM. Availability of the classic Sunny D Mango flavor is hit and miss....but trust me....it's worth trying! Classic bottle....light green lid. NOT the orange infused new stuff (dark blue lid). :) Lots of friends have tried this...and Chef --V asked oh, so nicely that I get it posted. It is so nice on a hot day...sitting by the pool (or not). Very smooth and deceptively sneaky so be careful (ok, I pour a lil heavy-handed.) I posted it with a better ratio I hope. :) **NOTE: Zaar hasn't added Mango SUnny D to the data Base yet - so just know THAT IS what is called for. :) -- posted by Mommy Diva

Lemonade for the Master Cleanse

Thu, 30 Jul 2009 02:57:28 -0400

Here's the recipe for that Lemonade/Master Cleanse diet. You drink this and ONLY THIS for 10 days. (that means NO EATING ANYTHING, not even 1 blueberry!!!!!) I know. This diet sucks. But it WORKS! I'm on day 5 and I want to rip someone's head off, but I like what the numbers on the scale say. Hmmm. I -- posted by BBCFan

Old School Santa Maria Tri Tip

Fri, 31 Jul 2009 12:29:25 -0400

The meat for Tri Tip barbecue was originally prime, boneless, top sirloin, but about 3" thick and weighing 3 to 4 pounds. (Note that all but the largest tri-tips weigh less than 2 pounds.) Cooked over a bed of red oak wood coals. The "Santa Maria style of California Barbecue" started around 1950 in Santa Maria. The meat is strung on flat steel rods and rubbed before cooking with a mixture of black pepper, salt and garlic. Although most sites report that the cooking time is about 45 minutes, by actual experience the cooking time should be not much more than half that -- about 25 minutes, over a very hot bed of wood coals. What is unique about this Santa Maria barbecue is that there is no preparation -- the rub is applied immediately before cooking, and the meat is not trimmed until done cooking. -- posted by Kana Kahuna

Beet Salad With Avocado, and Orange

Sun, 02 Aug 2009 10:32:58 -0400

Adapted from Vegetarian Times -- posted by Ariella

Aoc's Long Cooked Cavolo Nero (Tuscan Kale)

Tue, 04 Aug 2009 02:05:48 -0400

Suzanne Goin serves this delicious dish at her acclaimed LA restaurant, AOC. The kale is the kale is cooked slowly until it caramelizes for an incredibly rich color and depth of flavour. Cavolo Nero is also known as black kale, dinosaur kale or laciniato. Recipe was printed in the LA TImes. -- posted by blucoat

Sweet Corn Cake Recipe from El Torito Restaurant

Tue, 11 Aug 2009 10:46:20 -0400

These sweet corn cakes are a bit of buttery heaven, but they're more of a thick pudding than a cake. El Torito Restaurant in LA serves a scoop of the corn cake to garnish their entree dishes. This recipe was provided by the restaurant to the Los Angeles Times for publication in their reader request column. The recipe was also published in the book: "Dear SOS: Favorite Restaurant Recipes from the Los Angeles Times." -- posted by lynnski / LA

Chorizo Burger spicy

Mon, 17 Aug 2009 02:24:51 -0400

This is not for the timid, if you love the heat then stay in the kitchen, the recipe exactly what i use sorry for the rough measure. but i promise its worth it. -- posted by Chef #1243197

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

Emma's Green Beans

Fri, 21 Aug 2009 11:52:49 -0400

Fresh picked green beans (cooked to tender), or canned, this is a long time family favorite from my mother & always requested as a side-dish at family gatherings, plus! Flavorful, colorful, delicious hot, or cold, more flavorful the next day.... and easy to make. Special note: 'Snappy Tom' is somethimes hard to find, but well worth the effort. -- posted by Chef #1357772 Geogene

Bitter Melon With Turkey Breast

Mon, 24 Aug 2009 01:53:01 -0400

This is a tasty and nutritious recipe that moderates, but does not eliminate, the bitterness of bitter melon. Bitter melon, like cinnamon, reduces insulin resistance, and according to a number of studies (just google "bitter melon") may help prevent certain types of cancer. I put this recipe together so I could have bitter melon in a dinner main dish. -- posted by Chef #705350

Award Winning Tuna Casserole

Mon, 24 Aug 2009 02:16:28 -0400

A rich, creamy casserole with popping flavor! I evolved this recipe from my mom's original, and won several awards with it when I was an Army wife. There are NEVER leftovers! -- posted by Springcup74

Fettuccini Chapala

Mon, 24 Aug 2009 02:33:08 -0400

This original recipe is named for the city in which I live. This version of fettuccine features shrimp in a creamy sauce with a hint of lemon and green pepper corns sparked with red chili flakes and parsley. -- posted by davinandkennard

Rigatoni/Spicy Italian Salami/Roasted Tomatoes/Olives/Capers

Wed, 26 Aug 2009 18:09:20 -0400

Curtis Stone's Dinner for Four Under $10.00 - the Aussie host of TLC'S "The Take Home Chef" serves up a hearty Italian dish. It is a tasty family favorite from his complete seven-day meal. "Cooking should be chilled out" says Stone (at home in Malibu)." There shouldn't be too many rules. I found this in People Magazine, 08/10/2009 & featuured on Oprah.com. -- posted by Manami

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

El Torito Vinaigrette Dressing

Mon, 14 Sep 2009 19:27:43 -0400

I've been making this dressing for about 20 years now; it's especially good on tostada salads or just a simple green dinner salad. The recipe is from the El Torito Restaurant in Los Angeles and was published in the LA Times reader request column. -- posted by lynnski / LA

Century Plaza Low-Calorie Buttermilk Dressing

Mon, 21 Sep 2009 00:49:06 -0400

The Century Plaza Hotel is an upscale hotel located in the Century City area of Los Angeles. Their chef has concocted this dressing recipe for patrons who want a creamy salad dressing that is not too high in calories. The hotel claims it's about 10 calories per tablespoon. The recipe was published several years ago in the reader request column of the Los Angeles Times. -- posted by lynnski / LA

Easy Avocado Salad (Vegan!)

Mon, 21 Sep 2009 01:14:04 -0400

This is a very simple salad that is the perfect change of pace. It requires fresh ingredients but is filling, tasty and really good for you! You get a wonderful mix of textures and the flavors were meant to be together! -- posted by Callu

California Mushroom Tart

Mon, 21 Sep 2009 11:49:32 -0400

A meatless main course or delicious side. Or cut in smaller slices as an appetizer. Uses humble, button mushrooms. Looks tricky, but is very simple once you have the veggies sliced. Depending on your cheese, you may want to use a different herb than basil. Note: do not try to substitute frozen spinach for fresh - it will be too wet, and make your tart soggy. -- posted by dianegrapegrower

Halibut Avocado Tacos

Tue, 29 Sep 2009 11:30:08 -0400

California-style fish tacos from the Iron Horse in Idaho. Have some shredded lettuce, diced tomatoes, grated Pepper Jack cheese and a bit of lime on hand to garnish these. -- posted by Sackville

La Mill's Sweet Pea Soup

Wed, 30 Sep 2009 01:07:16 -0400

This pea soup from Silver Lake's LA Mill demonstrates how simplicity can let a wonderful vegetable make the meal. This recipe was in the LA Times' SOS olumn & published at the request of a very satisfied customer. Pea tendrils are most accessible if you grow your own peas (grow a good row it takes quite a few pods to fill 3 cups) but also can be had at a good Asian grocer. Another one for the brown bag. -- posted by Buster's friend

El Torito Southwestern Caesar Salad

Wed, 30 Sep 2009 01:12:55 -0400

El Torito Restaurant's Caesar salad has been a popular favorite for decades; I obtained the recipe in 1994 when it was published in the Los Angeles Times and have made it many times since. The recipe contains some Mexican ingredients such as pepitas, which are roasted pumpkin seeds, avilable at Trader Joes, as well as at Mexican markets. The cotija cheese ia a Mexican grating cheese. If not available use any hard grating cheese such as Parmesan. -- posted by lynnski / LA

Currant Scones from La Provence in Beverly Hills

Wed, 30 Sep 2009 01:24:25 -0400

This recipe is from the LA Times' Culinary SOS column - adapted from La Provence Cafe's free form crispy scones. Oh, this makes me wish for a cool & rainy Sunday - scones, great coffee & a good book under a soft throw... purrrfect! No currants? Use raisins - brown or golden, then pick up some currants when you can - you'll be making these again! -- posted by Buster's friend

Crab Melts

Mon, 05 Oct 2009 16:54:16 -0400

One of my mom's recipes I've doctored up a bit. A favorite since childhood! For a healthy version you can make the following substitutions: light ranch dressing for mayonnaise; mozzarella for cheddar cheese; sour dough for croissants -- posted by Tattooed Mama

Monterey Jack Chicken

Thu, 15 Oct 2009 16:04:10 -0400

Marinated chicken, grilled and topped with cheese, onion, tomato, and avocado. I swiped this recipe from a magazine, and added a few things. It's also great on a toasty bun, and with bacon. Mmmmm.....bacon.... Start it a day before you plan on eatin' it. -- posted by hellinahandbag

Tortilla Soup With Chicken & Veggies

Fri, 16 Oct 2009 17:43:37 -0400

During our first storm of the season, I decided to make Tortilla Soup. I had never made it before. I found a recipe to work from, added and omitted a few things, and came up with this. It was a hit. Most of the things I cook are too spicy for some people, but I think this turned out perfect. My local grocery store offers freshly cut raw chicken and veggies, specifically for fajitas. It is a perfect way to cheat on the prep time. -- posted by JaLinGra

Jarlsberg Chicken

Fri, 16 Oct 2009 17:43:41 -0400

I developed this recipe when I was tired and wanted something very quick for my family. It takes less than 30 minutes to make and impresses everyone that has it. -- posted by Duroc

Raspberry Orange Cake

Sun, 08 Nov 2009 18:28:16 -0500

I got this recipe from the food network show Giada at Home.. it is out of this world good -- posted by GingerlyJ

Quick California-Style Ham and Eggs Benedict

Mon, 16 Nov 2009 09:52:33 -0500

What a treat for Sunday brunch! Adapted from Southern Living. (Time does not include baking the biscuits.) -- posted by Caroline Cooks

Potatoes Romano: Going on 20

Mon, 16 Nov 2009 12:26:56 -0500

This is a recipe received from a request in a newspaper here in SoCal. It's from the Enterprise Fish Co. where this old fashioned dish has been a standard menu item for almost two decades. -- posted by Amber W

Wendy's Grandmother Cheesy Bread

Mon, 23 Nov 2009 15:00:00 -0500

This is the best cheese bread recipe ever. No one will pay attention to the rest of the dinner. -- posted by Chef #766866