Recipezaar: Californian,Holiday/Event recipes

Healthy Coconut Shrimp

Tue, 04 Feb 2003 20:05:59 -0500

-- posted by Gingerbear

Chunky Chicken Salad for a Crowd

Fri, 05 Mar 2004 20:00:35 -0500

I love this recipe because it is so nutritious. I serve this with romaine lettuce or between two slices of live sprouted bread. -- posted by JenSoCalifornia Franklin

Chocolate Coconut Swirl Cake

Wed, 12 May 2004 20:00:03 -0400

This is just the best cake for those coconut and chocolate lovers out there. This cake is moist and just wonderfully paired with the coconut. -- posted by MizEmerilLagasse

California Burgers

Mon, 24 May 2004 20:00:18 -0400

I found this in an old Philadelphia Brand Cream Cheese cookbook and made a few changes to update it a bit and to suit my family. We loved the results! -- posted by Hey Jude

California Corn Casserole

Wed, 23 Jun 2004 19:58:46 -0400

I've used this delectable recipe for years, and unlike many others it doesn't contain cornbread mix. It is always a huge hit, both as a Thanksgiving dish, but also a great side dish for a summer cookout. I hope you enjoy it, it's my first post here at the Recipe*zaar...I double this for Thanksgiving -- posted by Kayelle

Macho Macaroni and Cheese Casserole

Mon, 12 Jul 2004 20:00:39 -0400

My kids and I got into a fight over the "same old mac and cheese casserole" So I went into the kitchen and faked my way through this. They liked it. I wrote it up and here it is. -- posted by Camin

Pine Nut Wheat Bread With Olive Oil

Fri, 13 Aug 2004 20:00:09 -0400

From The Cuisine of California. Goes well with stews. Cook time includes rising and baking time. -- posted by ChipotleChick

Chocolate Almond Pumpkin Bread

Tue, 05 Oct 2004 20:00:11 -0400

This is just terrific- everyone who has tried it has just raved! There's something about the spice combination that makes this bread unlike any other I've tried. This is my husband's absolute fall favorite. It freezes well, too, if you happen to be able to snatch one of the loaves from the folks eating it. The recipe originally came from a friend, Barbie, who died much too young. I think of her each time I make it. -- posted by TCookie

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

Coke Au Vin Baked Ham

Wed, 29 Dec 2004 20:03:22 -0500

Basted in coke and wine, and glazed with mustard and brown sugar, my experiment produced a succulent ham so juicy and flavorful that condiments are optional. My whole family raved! Amounts are approximate and may vary depending on your oven, cut of meat and personal tastes. -- posted by Picholine

Chicken in Caramel Sauce

Fri, 31 Dec 2004 20:00:51 -0500

This recipe is based on the dish from the Slanted Door restaurant in San Francisco. Flavorful and delicious!! (And pretty easy to make, too.) -- posted by Julesong

Delmonico's Puree of Portabella Mushroom Soup

Wed, 13 Apr 2005 23:40:01 -0400

A delicious creamy yet non-dairy soup! "This soup is satisfying, but light. It's great for weekend suppers with a salad or sandwich." --Barbara Hansen, LA Times Staff Writer. -- posted by Julesong

Toasted Spice Rub - Michael Chiarello

Mon, 18 Apr 2005 11:36:43 -0400

This spice mix from Michael Chiarello and NapaStyle goes well in many different dishes. It and his Fennel Spice are mixes well-worth keeping a steady supply of! -- posted by Julesong

Walnut and Ricotta Pesto - Michael Chiarello

Tue, 19 Apr 2005 10:44:37 -0400

From Michael Chiarello and NapaStyle comes this unusual and tasty pesto! -- posted by Julesong

Roasted Garlic Spice - Michael Chiarello

Tue, 19 Apr 2005 10:44:41 -0400

Another great spice rub from Michael Chiarello and NapaStyle. -- posted by Julesong

Tian of Creamed Greens

Tue, 19 Jul 2005 14:58:16 -0400

A tian (TEE-yan) is a Provençal earthenware dish used for gratins, also called tians. -- posted by Bec

Whole Wheat Carob Brownies

Wed, 17 Aug 2005 22:27:50 -0400

fudgy carob brownies like the ones from Crumb's Bakery in Athens, Ohio. Made with healthy whole wheat flour and adapted from a recipe in How it All Vegan. -- posted by Chef #236857

Herb-Roasted Turkey With Maple Gravy

Fri, 11 Nov 2005 16:51:23 -0500

This recipe was created by Lee Hefter of Spago Beverly Hills. He explains in his Spago Family Thanksgiving article that adding maple syrup to the gravy makes it go better with all the traditional Thanksgiving side dishes. Cooking Tips: Roast the bird for 20 minutes per pound for a stuffed turkey and 16 minutes per pound for an unstuffed one. The bird is done when an instant-read thermometer inserted in the thickest part of a thigh registers between 160° and 180° and the juices run clear. Remove the turkey from the oven when its temperature is 10 degrees lower than desired as the temperature will rise as the bird rests. Youll need plenty of turkey stock or canned low-sodium chicken broth and roasting pan juices to make enough gravy. To get lots of pan juices, roast your turkey at 350° and baste with some stock; if the bird does not seem to brown adequately, you can always raise the oven temperature during the last half hour for faster browning. If your gravy is too thin, simply make a smooth paste with equal parts flour and unsalted butter, a mixture known in French as beurre manié (BURR mon-YAY). Bring the gravy to a boil and whisk in bits of the paste until you get the thickness you desire. If your gravy seems too thick, gradually whisk in more stock. -- posted by NcMysteryShopper

Winter Squash Soup With Porcini Cream

Sun, 13 Nov 2005 21:39:59 -0500

This soup is served in the squash shell with the lid set aside. Perfect for thanksgiving dinner or an nice fall or winter special occasion. Both the soup and squash shell can be reheated in a microwave oven. MAKE AHEAD: The recipe can be made through Step 5 and the components refrigerated separately overnight. The porcini cream can be made earlier in the day and refrigerated. Recipe is adapted from Jeremiah Tower, a patriarch of modern American cuisine and the genius behind San Francisco's Stars. -- posted by NcMysteryShopper

Sue's Sweet Potato Casserole

Sun, 13 Nov 2005 22:56:08 -0500

This recipe came from my sister-in-law's side of the family and is a Thanksgiving favorite for all. This can easily be doubled as we do it every year. -- posted by Kerena

Piadine With Caesar Salad With Roasted Garlic Paste

Wed, 08 Feb 2006 15:13:02 -0500

I found this on MapaStyle, Michael Chiarello's site. Very lovely and yummy! Since the Roasted Garlic Paste can be made ahead of time, I did not include roasting time of 1 hour. -- posted by Manami

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

Farfalle With Creamy Mushroom Gorgonzola Sauce

Fri, 07 Apr 2006 20:53:23 -0400

This is a recipe which we have used for those who do not eat meat here at the home. I found this on the Barilla web site. It is really very good and creamy. -- posted by Manami

Butterscotch Creme Brulee With Caramel Corn

Fri, 19 May 2006 12:59:21 -0400

From Chef James Forn of Arterra in San Diego. He salutes dime-store sweets by topping a silky butterscoth creme brulee with his homemade Cracker Jack. From Food and Wine Magazine. It sounds truly scrumptious! The Recipe for the Carmel Corn follows. -- posted by Tweeky

Vickis Salmon Recipe

Wed, 12 Jul 2006 16:53:18 -0400

I made this for our Christmas dinner party last year and everyone really loved it. I tend to cook by sight, so the measurements are all approximates. I used a whole side of a salmon and baked it for about 45 minutes. -- posted by Color Guard Mom

California-Style Grilled Steak

Thu, 13 Jul 2006 14:44:49 -0400

Steak rub for grilled steaks that sounds interesting with Beau Monde seasoning and dried orange and lemon peel. From a Favorite Brand Names Cookbook. -- posted by Oolala

Tofu and Walnut Stuffed Mushrooms

Mon, 02 Oct 2006 17:30:11 -0400

From SELF magazine. This is credited to Chef Nadine Barner, who supposedly has served these at Gwyneth Paltrow's parties. -- posted by Vino Girl

Monastery of the Angels Pumpkin Bread

Sat, 14 Oct 2006 13:00:18 -0400

This heavenly bread recipe comes from the Monastery of the Angels, Los Angeles, California. The nuns sell this homemade bread in their gift shop. For information on a visit, do a google search. Meanwhile, here's the recipe. The bread freezes well and makes a good make-ahead holiday gift. It's been a best seller at the nuns annual Holiday Boutique, a fund raiser with the proceeds going to charity, held in the rotunda of the Los Angeles City Hall. This popular recipe has been published several times in the Los Angeles Times food section, reader request column; and can also be found in the "Los Angeles Times California Cookbook" 1981 (republished in 1990) on page 264. -- posted by lynnski / LA

Rice and Mushroom Delight

Thu, 02 Nov 2006 16:33:59 -0500

A nice side dish for your favorite meal or serves 3-5 as a vegetarian main course. -- posted by littleturtle

Christmas Coffee

Mon, 06 Nov 2006 21:23:51 -0500

Ice cream replaces the cream and sugar...a fun little treat I invented when craving a holiday coffee drink from Starbucks! For different flavors, try vanilla or eggnog ice cream. If you know of another yummy one, please share it in your review :D -- posted by Picholine

Pear Banana Bread

Tue, 21 Nov 2006 17:22:48 -0500

A nice change from regular banana bread--it's super moist and the pears really boost the flavor. I developed this by combining the best elements of banana and fruit bread recipes. As one of the reviewers discovered, this recipe doesn't work with hard pears--they have to be soft so they can be mashed in with the bananas to form a puree. Also, this can be cooked more quickly in a muffin tin (about 20 minutes). -- posted by Picholine

Roasted Oysters

Sun, 17 Dec 2006 15:01:13 -0500

Yumm, a roasted oyster with diced tomatoes is an elegant, singular serving. -- posted by Chef #407788 Evelinkamalinka

Dark Chocolate Cupcakes

Thu, 18 Jan 2007 16:04:21 -0500

Easy little cakes if you haven't any eggs! Found this super recipe on BakeSpace.com -- posted by CookiePuss

Vegan Chocolate Chip Cookies

Fri, 26 Jan 2007 23:18:49 -0500

This is a Better Homes and Gardens recipe I modified and veganized - really moist and yummy. -- posted by Eric&Mona

Dead Mary Cocktail

Wed, 28 Mar 2007 21:20:05 -0400

MUCH better than it sounds! Some people would love Bloody Marys but they won't try them because they've heard about the spicy HEAT--nothing wrong with that. A lot of really great people don't like spicy food or drink! So, I developed this fine cocktail for you all who have been left out of the Bloody Mary Joy Train for all these years. Enjoy! Big Pat, the old Bone Man. -- posted by Bone Man

Passover Matzah Cake

Tue, 03 Apr 2007 22:41:43 -0400

Tired of having NO cake during passover? Here is your delicious solution! -- posted by Chef #226770

Oma's Sticky Wings

Wed, 18 Apr 2007 16:42:16 -0400

These very sticky wings have been a favorite since childhood, when my mom would fix up a batch of these with a side of macaroni & cheese and a green salad. Now, my kids always ask for Oma's Sticky Wings. -- posted by Cliff Treend

Cherry Sorbet

Mon, 28 May 2007 22:59:21 -0400

Created by accident, it is one of the most requested deserts that I make. A mixture of Rainer and Bing cherries seem to give it an extra special something. Use a non-oak white wine for this recipe. Also, if you are ever in Northern California, near the town of Placerville, stop by Latcham Vineyards and pick up a bottle of their Muscat Canelli & Gold Rush White wines. They are the original wines used in this recipe and easily the tastiest I've used to make it. If you're not into wine, substitute the amount for your choice of pure fruit juice. -- posted by blueyedwineaux

Grilled Corn Salad

Thu, 05 Jul 2007 14:46:33 -0400

This is a refreshing summer recipe. I was in spired to create this recipie because i was tired of plain old corn on the cob. Sreved cold or warm this one is sure to be a new family favorite. -- posted by Hotcooking_21

Yosemite Celariac Soup

Sat, 07 Jul 2007 00:04:47 -0400

This is served by Chef Percy in the Great Bracebridge Hall at the Ahwahnee Lodge in Yosemite, California. A little history: In the early 1920's, Stephen Mather, the National Park Service Director, realized that the Park needed accommodations to suit the affluent and influential traveler. The concept of a hotel such as The Ahwahnee became the impetus to draw such a visitor. The site for The Ahwahnee, once a village of the native Miwoks, was chosen because of its exposure to the sun and stunning views of Yosemite's icons Half Dome, Yosemite Falls and Glacier Point. In July 1925, Gilbert Stanley Underwood was selected as the architect for Yosemite's new luxury hotel. Due to its remote location, the construction of The Ahwahnee was the most complex trucking endeavor of its day. Over 5,000 tons of stone, 1,000 tons of steel, and 30,000 feet of timber were hauled over the challenging mountain roads. To protect The Ahwahnee from fire, a fate of many of the Park's earlier hotels, its wood-like facade is actually concrete, poured into rough-hewn wooden forms and stained to look like redwood. Today, The Ahwahnee is a major attraction to visitors to Yosemite as they explore this unique relationship of architecture and nature. -- posted by Sharon123

Walnut Rosemary Biscuits

Sat, 07 Jul 2007 00:19:29 -0400

Serve these biscuits warm with butter and lavender honey. From the California Walnut folks! -- posted by Sharon123

Tecate Potato Chowder

Mon, 09 Jul 2007 23:35:48 -0400

This recipe is a favorite at the Nepenthe restaurant in Big Sur, California. I lived there years ago spent much time at Nepenthe. A beautiful place! Tecate is a municipality in the Mexican state of Baja California. And now a little history: Perched on the edge of the continent, high above the Pacific, watched over by the majestic Santa Lucia Mountains sits Nepenthe Restaurant. This Mecca of poets, artists, travelers and vagabonds has served guests for fifty years, opening for business on April 24, 1949. Sitting on the terrace, enjoying an Ambrosia Burger, Tecate Potato Chowder, or an exceptional homemade desserts is a quintessential California experience. The first time visitor to the Central Coast will not want to miss it. Once you have visited, you are destined to return. -- posted by Sharon123

Three Berry Pie from Nepenthe

Mon, 09 Jul 2007 23:36:35 -0400

Nepenthe restaurant, located in Big Sur, California, was one of my favorite hangouts when I lived there. This is what they say: This is one of the best desserts we've ever served. Only slightly sweet, the tart fruit and delicious crumb topping are excellent when heated, then served with a scoop of rich vanilla ice cream. -- posted by Sharon123

Lolly's Roast Chicken

Tue, 10 Jul 2007 22:11:55 -0400

I used to live in Big Sur, California and we had friends who lived and worked at Nepenthe restaurant. This was one of my favorite meals!And now, a little 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, irresistible "Ambrosiaburger", and "Lolly's Roast Chicken"! 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... -- posted by Sharon123

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

My Ty (Mai Tai Cocktail)

Thu, 09 Aug 2007 10:16:33 -0400

The Mai Tai Cocktail is a beautiful tribute to rum....fine aged rum. If you like rum, you will like this strong cocktail. Contrary to popular belief, this is not a fruity cocktail and I cringe when I see bartenders add fruit juices to this perfect drink. If you like fruity drinks try a zombie or Maui Mai Tai - but if you like rum, this is a celebration. This is NOT the original Mai Tai recipe, but it is a fabulous version . The original Mai Tai was created in the early 40's by Trader Vic in Oakland. The name of the drink comes from the reaction of its first samplers, who were from Tahiti, when they exclaimed "Mai Tai - Roa Ae", which means "Out of This World - The Best". -- posted by NcMysteryShopper

Two - Potato Casserole

Fri, 31 Aug 2007 12:39:08 -0400

This recipe has been revised from a recipe from a Better Homes & Gardens grilling cookbook - to be cooked on the grill but I turned it into a casserole instead. -- posted by Cookbook Debi

Barbecue Sauce (Bar-B-Que)

Mon, 17 Sep 2007 20:07:17 -0400

Tangy and spicy. Good on chicken or ribs. -- posted by littleturtle

Susan's Version of Skip & Go Naked

Sat, 29 Sep 2007 12:33:24 -0400

From Susan Branch's "Summer" book...what a great idea! This makes enough for two large drinks or four smaller ones if you just want to get a taste! -- posted by Debber

Artichoke Crab Dip

Sat, 06 Oct 2007 19:43:10 -0400

My friend in Elementary School's mother made up this recipe. She served it with Tabasco Sauce to put on yourself. She served it with Crackers and French bread. Thank You Lindy! This Recipe is from USA -- posted by The Happy Cook

Avocado Bisque Soup

Mon, 08 Oct 2007 22:37:51 -0400

Time estimates include standing for 1 hour (not *you*.... the soup!) and chilling for 2. Recipe courtesy of the California Avocado Commission. -- posted by Sandi (From CA)

Cranberry Almond Coffee Cake

Tue, 16 Oct 2007 00:23:51 -0400

From Taste of Home magazine, Vol. 14, No. 6, December January 2007 and adapted slightly, replacing 3 large eggs with the equivalent of egg substitute...Make this for a new Thanksgiving, Christmas or Easter brunch tradition! -- posted by Cookin'withGas

Chilled Cherry Soup from the New York Times

Tue, 30 Oct 2007 00:09:47 -0400

Wonderful at midday on a very hot day -- posted by carrie sheridan

Christmas Pajas (Cookies)

Sun, 16 Dec 2007 19:18:43 -0500

This Modern Mexican cookie is almost like a candy. -- posted by lynnski / LA

Pumpkin Marble Cheesecake W/ Chocolate Mousse

Tue, 18 Dec 2007 02:32:41 -0500

I got this recipe somewhere, off a can, or label or something, years ago. I've made many modifications since then and though I would share. Note: I've written this recipe to make 1 cake, but I usually make 2 cakes whenever I make this, because you end up using a lot of portions of items and with 2 cakes you use up all of what you buy. -- posted by Bopp

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

Spinach Salad With Pepitas and Pomegranate

Wed, 19 Dec 2007 20:38:07 -0500

This Modern Mexican salad has a great holiday look as it makes use of pomegranate seeds which are in season this time of year. It can be made into a main dish vegetarian salad with the addition of white beans; or for meat eaters, some grilled chicken would be good. -- posted by lynnski / LA

West Coast Brownies

Sun, 30 Dec 2007 19:31:19 -0500

I think I picked this recipe up from one of Maida Heatter's books. Wherever it came from, these are lovely, sophisticated brownies that have a kiss of espresso flavor, making them a perfect adult treat and a sure thing for garnering compliments. -- posted by DeSouter

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

Chasen's Shirley Temple Cocktail

Mon, 10 Mar 2008 23:42:03 -0400

In it's 59 years as a Hollywood celebrity hangout, Chasen's had ample time to develop recipes for special clients. However, Shirly Temple was one of only two people who had a recipe from Chasen's named for her. The story behind the drink is that Shirley, at the height of her fame as a child star, came to the restaurant with her parents, who were having a before-dinner cocktail. Shirley wanted one of her own, so the bartender concocted this one for her. Non-alcholic cocktails have been named "Shirly Temples" ever since. This drink is served in a highball glass with ice, and garnished to look like a cocktail; and served with a straw. Other sodas can be substituted, such as a lemon-lime soda. Information from the archives of the Los Angeles Library. -- posted by lynnski / LA

Fruity Birthday Cupcakes

Sat, 07 Jun 2008 18:51:55 -0400

Party food doesn't have to be unhealthy. These festive cupcakes are made without sugar and are decorated with fresh fruit. (Another great from The Organic Baby and Toddler Cookbook) -- posted by Motivated Mama

Jalapeno Poppers Southern Style

Fri, 18 Jul 2008 00:39:04 -0400

We grew too many jajapenos! These poppers blend my 25 years in the south with my California upbringing. Best to use peppers you have roasted, peeled, and seeded - that way the crust won't slide off. -- posted by MaxieJ

Pinkberry

Mon, 21 Jul 2008 02:03:10 -0400

After visiting the Pinkberry in LA, I fell in love with their frozen yogurt! after searching for the recipe on the internet, i combined 3 of them and felt that it came pretty close to the real thing! Let me know what u think! Not really sure on the servings or time... sorry! -- posted by MeliBug

Carrot Spice Cake

Wed, 30 Jul 2008 01:18:06 -0400

This is a very old Le Leche League recipe from an old friend Sylvia. Simply the best carrot spice cake I have ever baked or eaten that includes my DH's carrot cake! It is so easy to make this dense rich tasting cake! -- posted by oilpatchjo

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

Overnight Brunch Casserole

Thu, 28 Aug 2008 19:43:25 -0400

This easy brunch casserole will become everyone's favorite and it's so easy! Choose a French or Sourdough Bread to give it the Panera touch. From the Panera Bread Cookbook. -- posted by Humble Bee

California Sweet Treat

Mon, 13 Oct 2008 01:36:37 -0400

Yum! Rich and full of flavor! California figs are awesome in this treat. Adapted from the California Fig folks! -- posted by Sharon123

Nutty Fruity Yummy Muesli

Thu, 23 Oct 2008 19:02:13 -0400

This is so yummy and it's so good for you too! Full of energy, this will help get you through the day! Adapted from the California Almond Board. -- posted by Sharon123

Honey Roasted Almonds

Thu, 23 Oct 2008 19:39:15 -0400

A wonderful snack and good to give as gifts too. Great for on the run! Adapted from the California Almond Board. -- posted by Sharon123

Nutty Pumpkin Oaties

Mon, 27 Oct 2008 18:20:19 -0400

These cookies are easy-to-make, moist, and include a lot of nutritious good stuff. The recipe is an adaptation of a couple of other recipes found on-line. -- posted by Trayce

Spicy Chocolate Almond Butter

Wed, 29 Oct 2008 18:10:34 -0400

This makes a great dip for strawberries, bananas and other fruit, cookies, crackers, etc. Enjoy! Adapted from the California Almond Board. -- posted by Sharon123

Maple Apple Almond Oatmeal

Fri, 31 Oct 2008 00:40:22 -0400

A nutritious and delicious way to start the morning, this oatmeal offers calcium, vitamin E, fiber, magnesium and potassium -- posted by Sharon123

Salmon and Whitefish Cakes (With Horseradish Cucumber Sauce)

Mon, 10 Nov 2008 23:53:15 -0500

The combination of salmon and whitefish is delicious (and pretty). The recipe is from Diane Rossen Worthington and was published in Bon Appétit Magazine (April 2008) and is a great alternative to traditional gefilte fish. If you are preparing the accompanying sauce add the horseradish a little bit at a time as just a little goes a long way. -- posted by blucoat

Mexican Chorizo Cornbread Stuffing

Thu, 13 Nov 2008 18:01:36 -0500

This is the stuffing recipe used in my family at Thanksgiving. You can assemble the dressing (up to the baking) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature. -- posted by Celticevergreen

Low-Fat Ranch Dressing and Dip Mix

Thu, 27 Nov 2008 15:49:21 -0500

Inexpensive, tasty, and msg-free Ranch dressing mix. I keep the mix ready in the spice cabinet so I am always ready to throw some fresh dressing together. -- posted by Ametista

Sweet Almond Brittle!

Wed, 03 Dec 2008 23:32:55 -0500

The original name is Almond Addiction but I couldn't bring myself to name it that! So you have been warned! -- posted by Sharon123

Almond Honey Clusters

Wed, 03 Dec 2008 23:33:26 -0500

Awesome! -- posted by Sharon123

The Dreidel - Cocktail

Tue, 09 Dec 2008 22:16:54 -0500

Created by Nopa Bar in San Fransisco. You need to shake the cocktail very hard, almost violently, to be sure that the egg white emulsifies. -- posted by Jess4Freedom

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

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

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

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

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

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

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

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

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

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

Momma's Hot Cheese Dip

Fri, 11 Dec 2009 16:55:23 -0500

This is a recipe our Dear Late Mother used to make often for Family Gatherings, and because we were a large family it was often doubled. She would make this up and transfer it to a CrockPot to keep warm, as it was always best served hot. She would cube 2 loaves of Sourdough French Bread to accompany this for the dipping. Although this recipe calls for Velvetta cheese, Mom has a note that states you can use any other High Quality American Processed Cheese for extra zip. We have also found that instead of one only can of Ortega Diced Green Chili's some of us use two cans. Try this anyway you like, and for a party try serving it in a Sourdough Bowl which makes a pretty presentation, but will not stay hot. -- 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

Recipezaar: Californian,Holiday/Event recipes

Healthy Coconut Shrimp

Chunky Chicken Salad for a Crowd

Chocolate Coconut Swirl Cake

California Burgers

California Corn Casserole

Macho Macaroni and Cheese Casserole

Pine Nut Wheat Bread With Olive Oil

Chocolate Almond Pumpkin Bread

Sausage Crouton Stuffing

Coke Au Vin Baked Ham

Chicken in Caramel Sauce

Delmonico's Puree of Portabella Mushroom Soup

Toasted Spice Rub - Michael Chiarello

Walnut and Ricotta Pesto - Michael Chiarello

Roasted Garlic Spice - Michael Chiarello

Tian of Creamed Greens

Whole Wheat Carob Brownies

Herb-Roasted Turkey With Maple Gravy

Winter Squash Soup With Porcini Cream

Sue's Sweet Potato Casserole

Piadine With Caesar Salad With Roasted Garlic Paste

Grilled Artichokes

Farfalle With Creamy Mushroom Gorgonzola Sauce

Butterscotch Creme Brulee With Caramel Corn

Vickis Salmon Recipe

California-Style Grilled Steak

Tofu and Walnut Stuffed Mushrooms

Monastery of the Angels Pumpkin Bread

Rice and Mushroom Delight

Christmas Coffee

Pear Banana Bread

Roasted Oysters

Dark Chocolate Cupcakes

Vegan Chocolate Chip Cookies

Dead Mary Cocktail

Passover Matzah Cake

Oma's Sticky Wings

Cherry Sorbet

Grilled Corn Salad

Yosemite Celariac Soup

Walnut Rosemary Biscuits

Tecate Potato Chowder

Three Berry Pie from Nepenthe

Lolly's Roast Chicken

Nepenthe's Famous Ambrosia Burger

My Ty (Mai Tai Cocktail)

Two - Potato Casserole

Barbecue Sauce (Bar-B-Que)

Susan's Version of Skip & Go Naked

Artichoke Crab Dip

Avocado Bisque Soup

Cranberry Almond Coffee Cake

Chilled Cherry Soup from the New York Times

Christmas Pajas (Cookies)

Pumpkin Marble Cheesecake W/ Chocolate Mousse

Mexican Christmas-Wedding Cookies

Spinach Salad With Pepitas and Pomegranate

West Coast Brownies

Eclectic Potato Salad

Chasen's Shirley Temple Cocktail

Fruity Birthday Cupcakes

Jalapeno Poppers Southern Style

Pinkberry

Carrot Spice Cake

Green Chili-Cheese Compound Butter

Kalamata Olive Bread

Overnight Brunch Casserole

California Sweet Treat

Nutty Fruity Yummy Muesli

Honey Roasted Almonds

Nutty Pumpkin Oaties

Spicy Chocolate Almond Butter

Maple Apple Almond Oatmeal

Salmon and Whitefish Cakes (With Horseradish Cucumber Sauce)

Mexican Chorizo Cornbread Stuffing

Low-Fat Ranch Dressing and Dip Mix

Sweet Almond Brittle!

Almond Honey Clusters

The Dreidel - Cocktail

Vickis Salmon Recipe