Recipezaar: Californian,Historical/Traditional recipes

Pasta With Spicy Sun-Dried Tomato Cream Sauce

Thu, 26 Jul 2001 18:09:37 -0400

. -- posted by Ashley U

Homemade Gravy

Wed, 08 Aug 2001 18:32:20 -0400

-- posted by MirandaLee

Greek Garlic Salsa

Wed, 08 Aug 2001 18:32:39 -0400

An easy and delicious salsa, with a Greek flair. -- posted by Queen Dragon Mom

White Fish Fritters

Wed, 08 Aug 2001 18:32:49 -0400

-- posted by V'nut-Beyond Redemption

Irish Fish Pie (aka Cod Cobbler)

Wed, 08 Aug 2001 18:33:19 -0400

Adopted Recipe! Real comfort food -- posted by Barefoot Beachcomber

Brown Sugar Pie

Wed, 08 Aug 2001 18:33:55 -0400

-- posted by Jellyqueen

Alaskan Curried Shrimp

Wed, 08 Aug 2001 18:33:59 -0400

-- posted by Barefoot Beachcomber

Kiwi Biscuits

Wed, 08 Aug 2001 18:34:05 -0400

-- posted by UnknownChef86

Spiced Fruit Butter (from Equal)

Sun, 23 Sep 2001 15:34:30 -0400

Good diabetic spread -- posted by Derf

Steven's World Famous To-Die-For Sour Cream Chicken

Mon, 08 Oct 2001 12:25:10 -0400

I've modified my grandmother's recipe for the 21st Century. I can't have a dinner party and not asked to make this simple dish. Enjoy! -- posted by Steven Loeffler

Green Goddess Salad Dressing

Mon, 22 Oct 2001 12:28:39 -0400

According to The Joy of Cooking, "this creamy, herby dressing was invented at the historic Palace Hotel in San Fransisco in the 1920s in honor of William Archer's hit play, The Green Goddess." -- posted by Lennie

Spaghetti & Lasagna Sauce

Tue, 04 Dec 2001 13:07:24 -0500

Very nice sauce; you should try it alt least once. -- posted by Mille®

Onion Cheese Omelet

Tue, 04 Dec 2001 13:08:49 -0500

-- posted by Mille®

Orange Creamsicle

Mon, 21 Jan 2002 13:38:39 -0500

This smoothie tastes just like those decadent 50-50 bars they sell on ice cream trucks. Creamy, smooth, and orangey, this smoothie will satisfy anyone on a warm day! -- posted by Sarah Vita

Beverly Hills Cheesecake

Sun, 27 Jan 2002 19:54:35 -0500

This is the one I make most of the time, definately our favourite!! (cook time includes chill time)Top it with any thing you like, Blueberry sauce is a nice finish. -- posted by Derf

Classic Pumpkin Pie with Maple Whipped Cream and Walnuts

Sun, 10 Feb 2002 13:42:12 -0500

This is delicious. The maple taste is wonderful in this recipe. This is a good one for the winter Holidays. -- posted by Gingerbear

All-Purpose Easy Shortening Pie Dough

Sun, 10 Mar 2002 08:44:30 -0500

This is a nice easy pie crust. I use 2 knives when I cut the shortening into flour mixture since I do not have a pastry blender. -- posted by Gingerbear

Puff The Magic Dragon's Easter Eggs

Tue, 19 Mar 2002 21:53:13 -0500

-- posted by Mille®

Best Healthy Banana Bread

Thu, 28 Mar 2002 14:34:14 -0500

This was originally a reader recipe from Cooking Light magazine. I have tried many, many banana breads over the years (from healthy to unhealthy versions) and this remains my favorite. It's very easy to make and also freezes very well. -- posted by dahlia

Grilled Shrimp With Polenta

Tue, 21 May 2002 22:17:29 -0400

Polenta, an Italian specialty now found on menus from coast to coast, is either served soft or cooled, then sliced and fried or baked. Chef Randy Windham's recipe for soft polenta topped with pesto-marinated grilled shrimp is comfort food elevated to a new level of flavor. For a hearty lunch or simple dinner menu, double the portions and accompany with a green salad, Italian country bread and a dish of oil-cured black olives. Recipe by Chef Randy Windham of the Bistro at Maison de Ville, New Orleans, Louisiana. -- posted by Mille®

Avocado Mango Salad

Mon, 03 Jun 2002 20:58:54 -0400

I bruise easily, and Vitamin A is the key. I try to find interesting ways to serve Avocado because it is so rich in Vitamin A. (I don't worry about the fat in Avocado). This goes well as a side dish for Enchiladas, Quesadillas or any Mexican style foods. -- posted by Shannon in VA

Saucy Cauliflower, low fat

Tue, 23 Jul 2002 19:21:27 -0400

Low-fat but not necessarily low-cal, this is excellent if you love cauliflower with cheese but don't want the fat. -- posted by wildheart

Almond Granola

Mon, 29 Jul 2002 19:46:40 -0400

Nice and crunchy with oats and plenty of goodies. -- posted by Sue L

Stuffing & Summer Squash Casserole

Thu, 19 Dec 2002 20:12:16 -0500

Makes a perfect side dish for your holiday turkey or pork main courses. The availability of summer squash makes this side dish a great choice any time of year. -- posted by Rhonda O

Worth Staying Home For Steak

Wed, 08 Jan 2003 20:15:15 -0500

Dad has forsaken many a meal outside, just so that he wouldn't miss out in this meal at home. Try it, and you will see the wonderful effect it has. :) -- posted by KitchenManiac

Sausage Crouton Stuffing

Wed, 24 Nov 2004 20:00:03 -0500

I got this from a coworker about 8 or 9 years ago, and my family will not let me make anything else now! We all love it. It makes a huge amount - I freeze part of it so we can enjoy it a couple weeks later. -- posted by AnnieBee #2

Grilled Artichokes

Wed, 22 Feb 2006 15:43:30 -0500

I found this recipe on artichoke.org and have made it 3 times in the last 2 weeks. These are incredible and so easy to make. What's better than an artichoke? A grilled artichoke! -- posted by NIN4NIN

Nepenthe's Famous Ambrosia Burger

Tue, 10 Jul 2007 22:40:31 -0400

I lived in Big Sur during the 70' and 80's. I went to Nepenthe practically everyday! My friends lived and worked there. This is one of the favorite dishes served there made by Chef Willie Nelson. And now some history: In 1947, Lolly and Bill Fassett moved with their five children into the Log House in Big Sur. Once a get away for the Trail Club of Jolon, the cabin is perched on a hillside overlooking the south coast of Monterey County. Big Sur, with yellow genesta popping in August heat; purple lupine tangling with sage on mountains shrouded in fog, was a wild sanctuary. Bill and Lolly imagined an open-air pavilion with good food and wine and dancing under the stars. It would be a place where people from up and down the coast would come and forget their cares. Working with Rowan Maiden, a student of Frank Lloyd Wright, they sketched out their vision. Legendary Big Sur builders, Frank and Walter Trotter built the structure using native materials; redwood, hewn from the canyons and adobe bricks, which Lolly made with her own hands. And people came, not just from the ridge-tops and canyons, but from all over the world: vagabonds, poets, artist, lovers. Later, the Phoenix Shop would grow out of the traveling merchants who spread their colorful wares on Lolly's living room floor. When there were fewer people on the coast, when nights were longer and days lonelier, Nepenthe was a place to gather. Famous even before it opened for it's unique architecture and incandescent views, Nepenthe is known today for its family hospitality, legendary guests, and irresistible "Ambrosiaburger." In Greek, Nepenthe means "isle of no care," a place to find surcease from sorrow. So it continues to be for travelers today. A place to stop, to dream, to lift a cup to kindness... It's important to use the best quality beef you can find! Serve with a tossed green salad and shoestring fries. -- posted by Sharon123

Mexican Christmas-Wedding Cookies

Tue, 18 Dec 2007 19:54:51 -0500

These addictive little cookies are a Christmas version of the popular Mexican wedding cookies. -- posted by lynnski / LA

Eclectic Potato Salad

Fri, 07 Mar 2008 00:19:55 -0500

Recipe dates from before 1900 AD and is a cross between French and American versions of the Potato Salad. Very tasty and easy to prepare. -- posted by Celticevergreen

Green Chili-Cheese Compound Butter

Thu, 21 Aug 2008 14:26:22 -0400

This is a fabulous compound butter for fish, corn bread or muffins, corn on the cob or just to slather across a slice of bread. This butter freezes well as long as it is protected from the beastly odors that live in your freezer. Make sure to wrap well in plastic wrap and place in a Ziploc freezer bag. Or place in a container with a tight fitting lid placing plastic wrap on top- in contact with the butter itself. -- posted by Humble Bee

Kalamata Olive Bread

Thu, 28 Aug 2008 19:43:10 -0400

Eat this flavorful bread while it's fresh from the oven and imagine you're sitting under the warm Grecian sun. From the Panera Bread Cookbook. -- posted by Humble Bee

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

Country Style California Olive, Thyme and Cheese Scones/Biscuits

Sun, 09 Aug 2009 21:44:33 -0400

This Californian olive recipe was sent to me by some lovely Bed and Breakfast guests (now good friends), who come from Temecula in California. They have stayed with us a couple of times now and love this part of SW France, and the food and wine! They grow olives and avocados, and regularly send me a selection of "California Growers" recipe leaflets, magazines and cookbooks, as well as a box of avocados every year! Always a treat! I have made these scones/biscuits several times now for appetisers and nibbles, as well as for picnics - they are delicious when eaten warm with fresh butter, mustard and ham. I make these with French olives, but I am sure my friends don't mind! -- posted by French Tart

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

Brussels Sprouts Parisienne

Tue, 25 Aug 2009 02:49:48 -0400

Lightly steamed and tossed in butter, a dash of salt & pepper and a pinch of nutmeg--sometimes simple is best! Top sprouts with crisp crumbled bacon, freshly grated lemon zest, and a dollop of creme fraiche to dress them up, if you like! This is my favorite Brussels sprouts recipe, since childhood. -- posted by BecR

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

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

Black Olive & Clam Dip

Wed, 04 Nov 2009 10:46:25 -0500

This is a family favorite that we just cannot seem go without during the Holidays it's a great dip to serve to tide your guests over until your holiday meal is ready. This dip is a kid friendly recipe - I have two younger brothers who absolutely love this dip for them it is a holiday staple. Enjoy! -- posted by Loving Chef

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

Momma's Hot Cheese Dip

Fri, 11 Dec 2009 16:55:03 -0500

This is a recipe our Dear Late Mother used to make often for family gatherings and is an all time favorite of everyone in the family. We serve this in a crock pot on warm since it is best served hot, but can be served in a Sourdough bowl. Mom always cubed sourdough french bread to serve this with, and it usually took more than one loaf to satisfy the many who would have it. You may find as we have that for large family gatherings we had to double this recipe. *** Note*** although this recipe calls for Velvetta Cheese, you can substitute any good quality American Processed Cheese. -- posted by jacques lee

Peanut Brittle

Tue, 12 Jan 2010 17:32:25 -0500

Use fresh peanut and sweet butter for the best results. -- posted by Chef #856573