Recipezaar: Dinner Party,Holiday/Event recipes

Potato-Leek Gratin

Sun, 10 Jan 2010 22:29:37 -0500

Great side for brunch or supper! -- posted by KathyP53

Spaghetti With Homemade Meatballs

Sun, 10 Jan 2010 23:03:07 -0500

Easy sauce with savory meatballs! -- posted by KathyP53

Mexican Guacamole Bruschettas

Sun, 10 Jan 2010 23:16:39 -0500

I made Recipe#406110 and used it for inspiration to create this recipe! A great appetizer for parties or events, and good as a side to any Mexican dish! I hope you enjoy! :) -- posted by Sharon123

Indoor Pulled Pork With South Carolina Mustard Barbecue Sauce

Sun, 10 Jan 2010 23:44:28 -0500

Pulled pork and the BEST sauce in the U.S. From Cooks Illustrated. -- posted by KathyP53

Cooks Illustrated Red Beans and Rice

Mon, 11 Jan 2010 00:26:19 -0500

This is pretty authentic -- posted by KathyP53

Leprechaun Mint Chocolate Martini

Mon, 11 Jan 2010 11:44:14 -0500

A delicious martini especially for those chocolate mint lovers like me. -- posted by AlwaysEnL

Apple Tart Tatin

Mon, 11 Jan 2010 11:51:11 -0500

From the delectable crust to the luscious caramel/apple filling, this beautiful tart from Chef Anne Burrell is a taste delight! You will need a 10" nonstick, ovenproof pan. A couple of suggestions I got from FN: you may want to cut up a couple of extra apples to pack into the caramel since the apples cook down so much; OR, after baking and before unmolding, drain off excess liquid and use it to sweeten the mascarpone instead of sugar. Recipe does not reflect inactive prep time. I hope you enjoy this as much as we do! -- posted by ninja

Balsamic Marinated Tomatoes

Mon, 11 Jan 2010 11:57:29 -0500

Yummy recipe that's easy to throw together and have waiting in the fridge for dinner. Perfect side dish for almost any meal. -- posted by KPD

Party Chicken, My Way

Mon, 11 Jan 2010 15:43:35 -0500

My version of a dish my mom used to make. Serve over buttered noodles or rice with a veggie. I like to add a dried habenero to the sauce because we like everything to be spicy! -- posted by KPD

Ginger and Lime Salmon Tartare

Mon, 11 Jan 2010 18:50:31 -0500

An easy way to prepare raw fish for anyone loving sweet and sour flavors. This tartare is meant to be served in appetizer spoons or small verrines but if you wish to have it as a unique starter, count about 4.5 oz salmon per serving and adapt the ingredients quantity accordingly. Original recipe here: http://frenchcookingfordummies.com/2010/ginger-and-lime-salmon-tartare/ -- posted by French Cooking for Dummies

Ultra Moist Easy Chocolate Bundt Cake

Mon, 11 Jan 2010 19:06:05 -0500

This cake is so easy, I throw it together when I make my bread machine challah as this recipe calls for whites, and the challah calls for yolks. The results are a delicious moist cake, that you can't help sneaking another piece. You can make it more chocolatey if you wish by folding in 1 C. of chocolate chips before baking. If this is made with Duncan Hines cake mix, it will be pareve (dairy (lactose) and meat free) If using the chocolate chips and want it pareve, be sure to use dairy free ones, I like the 365 whole foods brand. -- posted by Lee Hock

Cornbread Spicy Sausage Stuffing/ Dressing

Tue, 12 Jan 2010 15:50:01 -0500

Sausage loaded dressing. Recipe #407287 was used to flavor the stuffing but your favored poultry seasoning will work fine. This makes enough to stuff the bird and have a casserole for crisper dressing. Leftovers can be frozen for future use. -- posted by ~Rita~

The Best Bread Machine Challah

Tue, 12 Jan 2010 17:00:27 -0500

After trying out several different bread machine challah recipes, I have come to find the best one. The challah it produces is so light and the perfect combination of sweet and salty. The bread machine I own is an Oster, nothing fancy. As with all bread machine recipes, I will say every once in a while I will have a flop, no idea why this happens sometimes. This recipe calls for 3 yolks, so I will post a link for something easy to do with the whites: Ultra Moist Easy Chocolate Bundt Cake. Everytime I make challah, I also make this cake. -- posted by Lee Hock

Strawberry Blonde Martini (The Melting Pot)

Tue, 12 Jan 2010 17:09:02 -0500

This is a great Martini! I had it around Valentines Day at the Melting Pot. It's great for anytime of the year though. Sweet and delicious! -- posted by oharaj5

Potato Chip Cookies

Tue, 12 Jan 2010 17:22:35 -0500

A fantastic light cookie for any occasion. I make mine mostly around Christmas and send them to my neighbors and family in cute tins and plates. These cookies are very delicate and very delicious! Topped with powdered sugar, they are lightly sweet, and look very festive for the holidays. -- posted by Sheenaeh

Chicken-Artichoke Cheese Spread Gift Box

Tue, 12 Jan 2010 17:31:29 -0500

This is from Southern Living (Dec/2000) on-line; made a few adaptations. It was a bit hit last Christmas--very pretty to look at and simply DELICIOUS. I made it as an oblong gift box. It is extremely easy to make and looks like you worked for hours. -- posted by MillaKette

Milk Punch With Bourbon

Tue, 12 Jan 2010 17:40:24 -0500

Boy, oh, boy! Is this good?! Everybody who tries, loves and raves about it. (From the book "The Spirit of Christmas,' volume 8, I believe.) -- posted by MillaKette

Impossible Turkish Delight Pie

Tue, 12 Jan 2010 18:05:17 -0500

Recipe comes from New Idea. I plan to make it this week - just need the rose water. You will need 4 large eggs for this recipe. -- posted by The old scone burner

Traditional Potted Spiced Ham for Tea Time by Mrs Beeton

Wed, 13 Jan 2010 15:04:02 -0500

An old-fashioned treat, this is a fabulous way to use up left over ham, although I have also put some freshly cooked ham aside especially for this when I have baked a ham for Christmas, Easter or another special occasion. The ham is finely minced and mixed through with old-fashioned spices and butter, and it keeps for several weeks in a cool place. Another name for this recipe is Potted Meat, and it was VERY popular in Victorian times, although recipes for potted meats (preserved under butter) goes back even further than that historically. Wonderful in sandwiches for the teatime table or for picnics, lunch boxes and festive buffets. This is an adapted recipe from Mrs Beetons Book of Household Management, where she suggests that this is a nice addition for the Breakfast or Luncheon table. Serve with sliced breads of all types, oatcakes, toast, bread rolls, and crackers or with salad, chutneys, mustard and pickles. NB: Use a good cooked ham on the bone for this recipe: the sort carved by hand at the deli and old-fashioned butchers. So called "cooking time" is chill time. -- posted by French Tart

Green Olive and Jalapeno Roll-Ups

Wed, 13 Jan 2010 18:26:42 -0500

Don't discard this recipe for its simplicity: it really is delicious. We made for our 2009 Christmas party and everybody loved it. Hope you enjoy it. ("Servings" is a wild guess, since it yields 90 little weels!) -- posted by MillaKette

Barb's Crab Canapes

Wed, 13 Jan 2010 18:35:35 -0500

Easy, delicious finger food snack perfect for parties, and can easily be a delicious spread for crackers as well. -- posted by Nat Da Brat

Beef & Pork Ragu Lasagne (Lasagna) from Fine Cooking

Wed, 13 Jan 2010 18:42:56 -0500

This is a PHENOMENAL recipe from Fine Cooking. I have made it for company and everyone raves over it. It's labor intensive but SO worth it. It either makes one huge pan or two smaller ones. I have found that making the ragu the night before makes the preparation a lot easier. Two minor substitutions I have made: (1) I use the already prepared ground chuck and ground pork from the meat section of my grocery store. (2) I have always used either regular dried lasagna noodles or no-boil noodles. -- posted by CFRP

A Cup of Hot Mocha (Michael Smith)

Wed, 13 Jan 2010 22:35:37 -0500

Michael Smith says: "I'm addicted to chocolate and always look for a way to work it into a treat, especially with coffee. Together they make mocha. This coffee flavoured chocolate cake batter baked in coffee cups looks like a cup of coffee until you cut into it!". Enjoy! -- posted by Nif

Bite-Size Wasabi Crab Cakes & Ginger Aioli

Thu, 14 Jan 2010 19:49:49 -0500

This crab cake mixture can be made several hours ahead. After cooked keep warm in 200ºF oven for about an hour. Coastal Living Magazine, December 2009 edition. We used these for our party, as well and I didn't even get to taste them but they smelled deeevine! :) -- posted by Manami

Parmesan Toasts

Fri, 15 Jan 2010 16:12:47 -0500

A friend served this at a party and I had to have the recipe. So good and so easy. -- posted by snuqueen

Mini-Cheese Balls - Weight Watchers

Sat, 16 Jan 2010 22:33:31 -0500

For a colorful and tasty presentation, roll these cheese balls in paprika or black pepper. Or roll them in 1/2 cup chopped almonds. Each serving is 1 mini-cheese ball with 1 bagel chip. Make this recipe up to 2 days ahead. This recipe has a 1 point value per serving. I found this recipe in a Weight Watchers magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Horseradish Cream Sauce

Sun, 17 Jan 2010 20:46:49 -0500

Published in Cook's Country magazine, Dec/Jan 2007. Prepare at least 1 hour before serving to allow time for the sauce to thicken. Serve with Recipe #408758. The sauce can be refrigerated in an airtight container for up to 2 days. -- posted by swissms

Tuna-Stuffed Shells With Tomato-Basil Vinaigrette

Mon, 18 Jan 2010 01:02:49 -0500

From Betty Crocker New Cookbook These shells can be served either cold or warm. To serve warm: Place shells on a microwavable platter. Cover with platic wrap, venting one edge. Microwave on hihg 2-3 minutes or until warm. Serve with vinaigrette, warmed if desired. -- posted by PolishRuski

A Trifle Decadent

Mon, 18 Jan 2010 20:08:23 -0500

This delightful, low-cal trifle comes from Canadian Homemakers Magazine /2004. Thickened yogurt and angel food cake replace whipped cream and pound cake to make a luscious light trifle. Berries can be frozen or fresh. Garnish with fresh berries and some mint leaf for a pretty presentation. The custard part can be made ahead of time and yogurt must be drained of it's liquid ahead of time -- posted by Inverchef

Gingered Butternut Squash and Apple Soup

Tue, 19 Jan 2010 08:23:09 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Riesling or Gezurtraminer Try garnishing with baked apples sprinkled with cinnamon, then topped with a dollop of yogurt. Make it pretty : ) Add some half-and-half if you prefer a creamier variety. -- posted by GoldsmithLissa

Lamb or Venison With Cherry-Ginger Sauce

Tue, 19 Jan 2010 10:28:59 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Merlot or Cab Sauv Gourmet alternative: use lamb or other demiglace instead of broth -- posted by GoldsmithLissa

Chicken Poached in Orange Juice and Fresh Rosemary

Tue, 19 Jan 2010 11:22:48 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Pinot Noir or Sauv Blanc Sub options: raisins instead of currants; hazelnuts instead of walnuts -- posted by GoldsmithLissa

Texas Roadhouse Rolls and Cinnamon Butter

Tue, 19 Jan 2010 15:34:28 -0500

Texas roadhouse has the best rolls and i was craving some. After a bit of searching I found this recipe and edited it a little.Usually I half the recipe. Enjoy :) -- posted by Kierstein

Savory Bacon Bites

Tue, 19 Jan 2010 16:02:32 -0500

Bacon wrapped sweet onions on skewers. Nice. -- posted by College Girl

Pat's Do Ahead Party Chicken

Tue, 19 Jan 2010 16:05:54 -0500

My husband lived on a street where a neighborhood chef would create dishes, then call the neighbors at all hours. They would stumble over in PJs and tast the latest creation. Then he would throw them all out and go to bed. He was famous for this chicken recipe. I found stuffed it in a cookbook, got the story, tried the dish, got the rave reviews, and am sharing because a relative said "FINALLY, a new Chicken recipe!" Don't be afraid to make this for the family dinner for a trial. Great served with steamed rice and roasted brocolli. If you make chafing pans of this, double the recipe here. You can wing the rest to accomodate any size crowd. The muenster holds up well, and if you are not a mushroom fan, just leave them out! -- posted by The Jelly Room

Honey-Mustard Green Beans

Tue, 19 Jan 2010 17:25:31 -0500

This is such a tasty, fresh way to serve green beans! Very quick and simple; it can even be made a day ahead. The kiddos will eat it up! I have an aunt who requests that I bring this every Thanksgiving. I originally got this recipe from Parenting magazine. If you want to prepare ahead of time, just fully prepare as directed then cover and refrigerate. Bring it to room temperature before serving. -- posted by MN*Kelly

Lebanese/Syrian Bazella

Tue, 19 Jan 2010 17:31:20 -0500

After having lived in Syria for the past year for school, I learned how to make several authentic dishes. They will probably taste different outside the Middle East due to the availability of items seasonally and brands of ingredients used. This dish is a blend of carrots, peas and meat in a tomato-based broth that is served with Middle Eastern-style rice. Arabs are used to having family over--it's a family based culture--so it's meant to be shared. -- posted by Mustafa's Cook

Rab Torte (Rapska Torta)

Tue, 19 Jan 2010 17:31:56 -0500

It is believed that Rab Torte was served for the first time in 1177. when Pope Alexander III, escorted by his ten galleys, was overtaken by a storm as he was crossing the Adriatic, and took cover under the cliffs and in the harbors of Croatian island Rab (and town), and thus by a quirk of fate arrived in Rab just after the renovation of the Cathedral of the Assumption, which he consecrated on the occasion. In order to enhance this unexpected ceremony and to express their respect, nuns of the Benedict order served him cake on the host Rab cake. The original recipe for the first Rab cake is kept in the archives of the Benedictine abbey of St. Andrew on the southern coast of island Rab. I am posting the recipe of madam Dunja from Vilma Patisserie from town Rab. -- posted by nitko

Brownie-Raspberry Torte

Tue, 19 Jan 2010 18:09:29 -0500

I've been hanging onto this recipe for several years, and keep promising myself that I'm going to make it one day. -- posted by *Kathy*

Chocolate-Dipped Fruit Wreath

Tue, 19 Jan 2010 19:25:02 -0500

Haven't made yet -- but sounds like a very pretty and special holiday buffet recipe. Can be prepared ahead of time and refrigerated (about 6 hours, but not much more than that). -- posted by *Kathy*

Be Mine Brownies

Wed, 20 Jan 2010 17:50:43 -0500

This is another great recipe from Family Circle. Its great for valentines day but can really be made any time and just dust with any stencil you want. -- posted by Ceezie

My Sister's Potato Soup

Thu, 21 Jan 2010 13:29:18 -0500

My sister gave me this recipe, not exactly sure where she got it from, but she made it for us last christmas and I just had to ask her for it! OH SO GOOD! -- posted by Chef #1393084

Alouette® Crème De Brie® Shrimp Cups

Thu, 21 Jan 2010 13:51:51 -0500

Crème de Brie® Shrimp Cups are perfect party appetizers! -- posted by Corrinne J

Cinnamon Butternut Log

Thu, 21 Jan 2010 14:11:23 -0500

This is an alternative to the very popular Chocolate ripple Cake but this uses Butternut Snap Bikkies instead. I did this for Xmas and it went over well with everyone. From Taste.com.au & Arnott's. -- posted by **Mandy**

Chocolate Custard Cake With Butterscotch Orange Frosting

Thu, 21 Jan 2010 17:20:08 -0500

I really love sweets but I need to eat healthy so I constructed a yummy sub for very rich chocolate cake. -- posted by Fat Free Queen

Simple Stuffed Chicken Breasts

Fri, 22 Jan 2010 14:13:19 -0500

This is just a simple recipe for stuffed chicken. It isn't a lot of prep work for a nice homemade meal. -- posted by ~Val~

Thick and Creamy Fresh Fruit Dip

Fri, 22 Jan 2010 14:22:56 -0500

This is great for using as a dip for fresh fruit, as well as a spread for quick breads. If you prefer a thinner dip, add a little of the juice from the crushed pineapple. Note: preparation time does not include chilling time. -- posted by Bayhill

Honey Clove Brine for Mr. Turkey

Fri, 22 Jan 2010 14:34:55 -0500

Brining a turkey before roasting, or deep frying, will give the turkey more flavor and keep it juicy after cooking. No more dried out bird. This is my personal recipe that I used for the 2009 family Christmas dinner. I only cooked a turkey breast, family doesn't care for dark meat so why bother cooking it. Calling the bird Mr. Turkey is not mandatory, but it does make the little cousins giggle. -- posted by Bowen Cormac

Cafe Au Vin (Cold)

Fri, 22 Jan 2010 14:36:32 -0500

I found this on a coffee aficionado site. I am posting it here for safe keeping. I have not made it yet, but it sounds good. Let me know what you think. Thanks! -- posted by brian48195

Grand Pomegranate Prosecco for Lovers!

Fri, 22 Jan 2010 15:28:44 -0500

Check out this sexy cocktail! The Great Aphrodisiac? You tell me! -- posted by ~Rita~

Hoppin' John Stew With Cheddar Cheese Grits

Sun, 24 Jan 2010 18:10:51 -0500

From Southern Living. A New Year's Day Tradition -- posted by KathyP53

Dean and Deluca's Authentic Bavarian Sauerbraten Pot Roast

Sun, 24 Jan 2010 18:33:49 -0500

Sauerbraten is, quite simply, the best pot roast that we know of. Though we normally stay away from top round as a braising beef -- because it's so relatively lean -- we like to use it for sauerbraten, which requires intact slices of beef to be served at the table. Top round keeps its shape very well, and, in this dish, comes to the table quite moist -- due to the long marination and the long cooking time. To insure the moistness of the beef, have the butcher leave a thin outer covering of fat around the top round. Serve this deep, dark, sweet-and-sour treat with red cabbage recipe #108449 and boiled new potatoes (salzkartoffel) or spaetzle. Serves 4 -- posted by BecR

Parmesan-Pecan Fried Catfish

Sun, 24 Jan 2010 18:38:04 -0500

Wonderful fried Southern catfish recipe! -- posted by KathyP53

Melted Foie Gras on Country Bread With Armagnac

Sun, 24 Jan 2010 20:19:36 -0500

This fabulous Dean and Deluca recipe was inspired by an extraordinary restaurant near Baden-Baden, in Germany. The chef sautéed thick slices of country bread in duck fat, with garlic, then simply melted very thin slices of fresh foie gras over the bread. Though it's astoundingly simple to do, it's a mightily impressive starter for a lusty dinner party. Serves 4 as a first course. -- posted by BecR

Vanilla Vodka Almond Jigglers

Mon, 25 Jan 2010 10:52:45 -0500

This recipe for vegetarian-friendly, alcoholic almond gelatin jigglers (think Jello Jigglers meets Jello shots) combines vanilla vodka, uses seaweed-derived gelatin called agar-agar (as opposed to nondescript gelatin, which is likely to be animal-derived), and reduces paper/plastic waste (no cups). The ratio of water to alcohol is 1:1, so these jigglers are quite alcoholic! For better taste/less alcohol, you might consider reducing the amount of alcohol to 1 1/2 cups and increasing either the amount of water or milk to 2 1/2 cups (I would increase the milk, for more body and color). Of course, it's all a matter of personal taste and preference. The agar-agar powder can be found at your local South East Asian market. -- posted by Thuha

Dark Chocolate Red Wine Cake With Chocolate Cream Filling

Mon, 25 Jan 2010 13:07:09 -0500

This is a delicious, rich, incredible chocolate cake with a hint of red wine. This recipe is by Maura McEvoy. Great excuse to open a bottle of wine! -- posted by Alaska Katie

Grilled Pineapple Burger... Perfection on a Bun.

Mon, 25 Jan 2010 17:33:31 -0500

This can be made with turkey or ground buffalo meat. Serve with salt and vinegar potato chips and a fresh salad. -- posted by College Girl

Tomato-Avocado Salsa

Mon, 25 Jan 2010 20:53:13 -0500

A great blend of guacamole flavors and salsa! -- posted by KathyP53

Perfect Red Velvet Cake

Tue, 26 Jan 2010 08:31:13 -0500

A dense chocolate cake is layered with cream cheese frosting. What could be better? Do not let the the layers intimidate you; this is a wonderful cake and it shouldnt be missed. From copykat.com. -- posted by BB2011

Sirloin Tip Roast With Bacon

Tue, 26 Jan 2010 09:28:16 -0500

For the My Great Recipes collection,. -- posted by SuzV

Super Stuffed Biscuits

Tue, 26 Jan 2010 11:18:24 -0500

Who doesn't love stuffed biscuits? What? You've never had stuffed biscuits?! -- posted by Drunk Chef

Gingerbread Cheesecake

Wed, 27 Jan 2010 20:37:19 -0500

I received this recipe in an email from Food Now. I love cheese cake and this sounds like it would be just rich enough to satisfy any sweet tooth. *Cooking time does not include chilling time overnight* -- posted by AZPARZYCH

Fruit and Cheese Bites

Wed, 27 Jan 2010 23:58:20 -0500

This recipe was from Family Circle Magazine Dec. 2009. It was considered to be a healthy recipe choice for those having parties with lots of food and drink. I made them for a meeting and they were a hit. I think you have to serve them with other things because despite being healthy they are a bit rich. I like them as a great alternative to the usual cheese ball. The nuts give it crunch and the two cheeses with the three fruits was very unique. This is not for someone who doesn't like cheese though. Perfect for the holidays, New Year's parties or anytime you need a no cook appetizer. Enjoy! ChefDLH -- posted by ChefDLH

Cheese and Herb Crumbed Mushrooms

Thu, 28 Jan 2010 13:26:21 -0500

This looks like great nibblies to serve a crowd or as tapas. -- posted by Rhiannon&Matt.gauci

Butter Toffee Cheesecake

Thu, 28 Jan 2010 15:50:41 -0500

For cheesecake, use only regular cream cheese, not low-fat varieties. Use neufchatal if you must, but from a food quality perspective, remember it won't be the same texture, etc. -- posted by GoldsmithLissa

Cinnamon Spiced Nuts

Thu, 28 Jan 2010 15:59:56 -0500

Munchie DeLuxe!! My sister gave me this recipe and they taste just like the ones you get at the fair. You can never have enough. This is the BEST recipe I ever made for these nuts. -- posted by DustyFox

Healthier Honey-Vanilla Cheesecake

Thu, 28 Jan 2010 16:01:01 -0500

Healthy take on the cheesecake -- posted by GoldsmithLissa

Chocolate Truffle Pie

Thu, 28 Jan 2010 20:59:14 -0500

This pie's silky smooth chocolate filling reminds me of a chocolate truffle candy. It makes a beautiful presentation, too! Prep time does not include the 8 hour chilling time. -- posted by breezermom

Glazed Bacon Appetizers

Fri, 29 Jan 2010 01:55:45 -0500

I just love this! It's easy to make, and I've yet to meet someone that doesn't love it and ask for the recipe. Of course, I love bacon! It's great warm, and can also be served at room temperature so you can enjoy your party without having your hair smell like bacon :) This recipe came from the Art Museum in Tampa, FL. -- posted by breezermom

Decadent Layered Cheesecake

Fri, 29 Jan 2010 05:03:11 -0500

Found on an estate agents leaflet, I tried this cheesecake, making it for a lunch with friends. It was quite easy to make, it turned out well, and was very well-received, so I'm sharing it with you! I made this the day before, and chilled it overnight, so allow for that. Hope you enjoy it. Please note, the stated time is not allowing for chilling overnight. -- posted by Karen Elizabeth

Chocolate Mug Cake

Fri, 29 Jan 2010 09:10:00 -0500

Yummiest chocolate mud cake so quick and easy to make in the time it takes to make a cuppa to go with it! (perfect for the work lunch room!) -- posted by Mummy Super Cook

Blood Orange Martini

Sun, 31 Jan 2010 05:41:13 -0500

A Vibrant Take on the Classic Martini -- posted by katew

Savannah Country Ham Simmered in Beer

Sun, 31 Jan 2010 17:42:52 -0500

This ham is simmered in beer before it is baked. Begin preparing the ham 2 days in advance to allow time to soak the ham in water before cooking it to remove excess salt. -- posted by swissms

Pear Bread Pudding With Jack Daniels Sauce

Mon, 01 Feb 2010 10:24:37 -0500

Adapted from Jr. League of Jackson, MS cookbook Southern Sideboards, "Ramada Inn Bread Pudding" recipe. I add pears and cranberries for variety and when our old fashioned pears come in season late fall. This is a great brunch dish substitute for french toast if you leave off the Jack Daniels sauce! -- posted by REALtorFOOD

Stuffed Shells (Beef)

Mon, 01 Feb 2010 11:11:25 -0500

Includes beef, wine and parmesan. I can't believe it wasn't already amongst the almost-300 shells recipes on here - it was on a box of shell noodles sometime back in the 80's.. seriously delicious.. -- posted by steve in FL

Angel Coconut Torte

Mon, 01 Feb 2010 12:29:42 -0500

This is a light and airy dessert. -- posted by mommyoffour

Lemoniest Lemon Squares

Mon, 01 Feb 2010 23:08:24 -0500

These are the best lemon bars I've ever tried. They have a fabulously buttery crust, a not too sweet or too tart curd-like lemony filling, and a thin chewy top. The recipe is from San Francisco pastry chef Emily Luchetti's cookbook, "Classic Stars Desserts". With more than a cup of fresh lemon juice, the lemon flavour is really pronounced, the filling sets up real well and the dusted sugar makes for a beautiful presentation. NOTE: The squares can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Dust with confectioner's sugar before serving. -- posted by blucoat

Maple-Pumpkin Flan

Tue, 02 Feb 2010 10:34:11 -0500

An easy-to-make starter with sophisticated looks. Recipe from Dorie Greenspan in "Parade" magazine. -- posted by Chef #711171

Crab or Lobster Dip

Wed, 03 Feb 2010 11:21:30 -0500

Perfect appetizer, great for holidays, super bowl, or just because. We love this and usually at our family functions the guys stand around table hogging this. We make two of these because our little ones like it too. I think youll love it! Try it you wont be dissapointed! -- posted by Mandy ny

Dawdler's Delight

Wed, 03 Feb 2010 11:33:00 -0500

Cherry pie filling, cake mix.....cool whip or ice cream! YUMMO!!!!!!! -- posted by Mandy ny

Miniature Austrian Sachertorte

Thu, 04 Feb 2010 03:21:16 -0500

Sachertorte, one of Austria's most famous desserts, was created in the 1830s by baker Franz Sacher. Here is an updated version of the classic recipe, made into individual servings using a muffin tin. The moist, light cake is topped with a glistening chocolate icing and served with a dollop of warm Cointreau spiked apricot jam. A lovely special occasion dessert! Adapted from "The Opera Lover's Cookbook". -- posted by BecR

Best Ever Red & White Sauce Lasagna

Thu, 04 Feb 2010 16:04:10 -0500

This is the absolute best tasting lasagna I have ever had. The red sauce offers sweetness and the white sauce gives it a warm creaminess. I came up with this recipe for my sister who doesn't eat pork, but have made it many times with traditional pork Italian sausage. Either way its yummy, hearty and sure to impress. -- posted by Shamrockjulie

Panforte: Chocolate & Nut Cake

Fri, 05 Feb 2010 07:29:41 -0500

A scrumptious traditional Italian cake full of chocolate and nuts. -- posted by English_Rose

Best Creamy Marsala Wine Sauce over Mushroom Ravioli

Fri, 05 Feb 2010 08:33:49 -0500

Delicious and creamy marsala wine sauce paired with portobello mushroom stuffed ravioli. Copy-Cat of the Macaroni Grill Mushroom Ravioli entree. -- posted by nmlawrence

Best-Ever Meatballs

Fri, 05 Feb 2010 09:09:12 -0500

This is adapted from an old Spanish dish with alterations made to suit American tastes. You can make these into little meatballs for an excellent appetizer or you can make them larger for an entree. -- posted by delianeal

Bay Scallop Chowder

Sat, 06 Feb 2010 10:25:38 -0500

From the My Great Recipes collection. I added salt to taste. -- posted by SuzV

Grouper Iberville

Sun, 07 Feb 2010 21:47:22 -0500

Grouper has a mild flavor, somewhere between bass and halibut with a firm flesh perfect for grilling. It's the ideal choice for those that are uncertain about the flavor of fish. If you cannot find grouper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), red snapper (flakier texture), pompano, lemonfish or catfish. This flavorful, foolproof recipe is courtesy of Chef Tom Weaver of Christian's Restaurant as featured in the Louisiana New Garde television series.. -- posted by Molly53

A Mere Trifle! Strawberries and Clotted Cream Trifle

Mon, 08 Feb 2010 10:20:30 -0500

Luscious fresh strawberries nestle amongst light sponge cake sandwiched with strawberry jam, which are then covered with creamy custard and topped with clotted cream. Simple! This trifle may be simple but it is the star on any tea-time or dessert table and if you cannot obtain clotted cream, use whipping cream, heavy cream or double cream instead. Madeira is used in place of sherry in this trifle, which gives a mellow flavour to the trifle. This is a recipe that my mum sent to me, from a cutting in a British magazine promoting Devon and Cornwall in the West Country - home of the Cream Tea! If you wish to serve this to children or non-drinkers, substitute the Madeira with fruit juice of your choice. In the summer scatter some pink rose petals over the top for the ultimate and romantic finish! (Prep time includes the chilling and soaking time.) -- posted by French Tart

Super Easy Layered Nacho Dip

Mon, 08 Feb 2010 10:24:12 -0500

Super easy, super tasty! This is one of those recipes that always taste even better the next day! -- posted by Irenabobena

Game Time Chili

Mon, 08 Feb 2010 10:28:33 -0500

A quick and easy chili recipe that goes great on game day! -- posted by Bridget Elaine

Black Bean and Corn Dip With Cilantro and Lime (Aka Crack Dip)

Mon, 08 Feb 2010 12:11:56 -0500

It's super incredible good! Every time I make it for a dinner party or a potluck, it's the first thing to get polished off. -- posted by Matty H.

Joan's Ultimate Appetizer

Mon, 08 Feb 2010 12:15:51 -0500

This is my mother's appetizer that I upgraded to match my tastes. It is a very fast and easy recipe that will always be polished off at parties. It is best served warm so keep it covered, even better covered with warmed cloth napkins. This recipe does not do well reheated as it dries out in the oven or gets mushy in the micro. Please use "bacon bits" or the cheap version. Real bacon lacks the salty crunchy flavor that the bacon bits have. I have tried all the versions of brand name and non for the ingredients and really it doesn't matter so this can be a cheap appetizer if you need it. (don't try black pepper or chili powder, it does doesn't work!) -- posted by eveningtech

Cinnamon Nutmeg White Chocolate Blondies

Mon, 08 Feb 2010 12:16:28 -0500

Adapted from and inspired by recipe # 48582, butterscotch blondies. The store was out of butterscotch chips, and this came to mind when I saw the cinnamon chips. -- posted by lindseycore

Black Bean and Corn Dip With Cilantro and Lime

Mon, 08 Feb 2010 12:18:28 -0500

It's like crack. Guaranteed no leftovers. -- posted by Matty H.

Candy Bar Brownie Crunch

Mon, 08 Feb 2010 23:20:52 -0500

Pat Neely says his vice is brownies and these were what Gina made him when they were courting. He says these are the most decadent brownies you will ever eat! From the Down Home with the Neely's cookbook! -- posted by Sharon123

Barbeque Deviled Eggs

Mon, 08 Feb 2010 23:23:34 -0500

This is the Neely's spin on a great Southern tradition. The sweet, tangy flavor of the barbecue sauce blends surprisingly will with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or dinner, not to mention game nights! -- posted by Sharon123

Silky Spicy Carrot Soup

Tue, 09 Feb 2010 00:36:26 -0500

I went on a cruise on the Holland America cruiseline and they served a wonderful carrot soup. The seasonings are a little different, and this is from the Down Home with the Neely's cookbook, so you know it's gotta be good! -- posted by Sharon123

Nigella's Blackberry Trifle With Creamy Limoncello Mascarpone

Tue, 09 Feb 2010 01:43:16 -0500

Serve this elegant and refreshing layered dessert in a trifle dish or individual dessert glasses for a fabulous ending to any meal! Perfect for Valentine's Day or other romantic occasions such as birthdays, anniversaries or Afternoon tea. Inspired by a Nigella Lawson recipe. -- posted by BecR

Pan-Galactic Gargleblaster

Tue, 09 Feb 2010 15:49:20 -0500

Found this online somewhere. To you alcoholic Hitchhikers Guide fans, I say enjoy! But be warned. This is anything but "mostly harmless." -- posted by Cluich

Spicy Tomato Soup With Avocado Relish

Tue, 09 Feb 2010 18:57:50 -0500

The Neely's say this is their kind of soup-it has plenty of atitude! A little heat gives it a smoky undertone and a garnish of avocado relish balances the flavors! Serve with cornbread or a grilled cheese sandwich. From Down Home with the Neely's cookbook. -- posted by Sharon123