Recipezaar: Dinner Party,Side Dishes recipes

Tangy, Zesty Oil and Vinegar Potato Salad

Mon, 28 Sep 2009 15:48:18 -0400

The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less. -- posted by College Girl

Sweet, Savory Roasted Artichokes in a Foil Pouch

Tue, 29 Sep 2009 11:38:20 -0400

Easy and one of my favorite vegetables, as well as a wonderful side dish. And the best part ...no clean up. -- posted by SarasotaCook

Grilled Savory Lamb Chops With a Pomegranate Couscous

Wed, 30 Sep 2009 01:08:05 -0400

The lamb chops get happy all day in their marinade and then when it is time for dinner. 15 minutes for the chops 10 minutes for the couscous and maybe make some sauteed Kale on the side or you can make your favorite greens. I just love kale, swiss chard or spinach, but green beans or yellow beans, roasted tomatoes, asparagus or acorn squash would be great with this. -- posted by SarasotaCook

Creamy Parsnips & Pears

Wed, 30 Sep 2009 01:10:52 -0400

Adapted from Everyday Health newsletter, serve like mashed potatoes -- posted by Dusty&Sarah

Mushrooms With Coriander and Bay

Wed, 30 Sep 2009 12:04:48 -0400

These mouth-watering mushrooms are great served hot with pork or chicken, or cold as a tasty appetizer. -- posted by English_Rose

Caramelized Onions, Apple, Walnuts and Goat Cheese Pizza

Wed, 30 Sep 2009 15:10:56 -0400

Elegant, rich, creamy, and honestly not hard. Premade pizza dough and just a few ingredients make this a great appetizer or a great side to some roasted chicken or pork. I like to make this in a rectangle, but you can make this round and serve as pizza slices. What ever is easiest for you. This is a wonderful starter for a dinner party with friends. This served along a nice rich fall salad with roasted vegetables is a perfect first course. Roasted duck or cornish hens, a slow roasted pork roast with braised sweet potatoes in a maple bourbon sauce or a rich guinness beef stew. Fall flavors. -- posted by SarasotaCook

Braised Red Cabbage

Wed, 30 Sep 2009 15:18:48 -0400

A great accompaniment to Sauerbraten, Pot roast or a Roast Turkey -- posted by Chazzzz

Asparagus With Creamy, Cheesy, Aioli Sauce

Fri, 02 Oct 2009 16:11:30 -0400

This wonderful rich and creamy sauce can be varied by the type of vinegar you use. Although I posted Balsamic, a Champagne Vinegar makes it light and crispy. This is a great sauce for fish and other vegetables as well. -- posted by hollyberry117

Hearty Mushroom Ragout

Fri, 02 Oct 2009 17:14:58 -0400

Mushrooms can be as satisfying as meat because they develop earthy, bold and beefy flavors as they cook. Served with pasta, this is some meal! :) Adapted from Rachael Ray's Big Orange Book cookbook. Strict vegetarians may want to omit the Worcestershire sacue. -- posted by Sharon123

Seasoned Bagel Chips

Fri, 02 Oct 2009 17:18:09 -0400

Great with soup, salads or even a steak. Easy enough to make in a toaster oven for individual servings. Refrigerate any remaining mix for another occasion. -- posted by gailanng

Creamy Pasta With Tomato Confit & Fresh Goat Cheese

Sun, 04 Oct 2009 01:39:32 -0400

Recipe by Terrence Brenan. Brenan cooks this pasta risotto-style by stirring in rich chicken stock a ladelful at a time. As the pasta releases its starch, the dish becomes delicately milky. Instead of finishing the dish with a knob of butter he folds in fresh goat cheese, which turns creamy in the gentle heat. Here, Brenan uses a small tube-shaped pasta called ditalin, but any small cut works. From: Strategies for Cooking with Cheese, Pairing of the Day, F&W Magazine, Published October 2008. Wine Pairing: Jason Miller, wine director at Picholine, pairs this recipe with the 2006 Charles Joguet Cuvée Terroir, a Cabernet Franc from Chinon in Frances Loire Valley. When grown in Chinon, this red grape tends to have herbal, spicy notes that make it an ideal match for goat cheese as well as tomatoes. Another good Chinon to look for is the cherry-inflected 2006 Marc Brédif. -- posted by Manami

Creamy Smoked Salmon Pasta

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

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

Cuban Black Beans

Mon, 05 Oct 2009 16:42:41 -0400

A great recipe for Cuban-style black beans. To be served over white rice. -- posted by Chef #1403626

Simple Scalloped Potatoes

Mon, 05 Oct 2009 16:43:33 -0400

My mother asked me to bring scalloped to Thanksgiving dinner. This is my usual recipe. It's really easy to make. When I first started making it DD asked me to add chopped broccoli to it next time. When she's home I do just that. It adds a nice bit of colour and flavour to this dish. If you use your food processor to slice the potatoes and chop the onions, preparation is a breeze. Found in Anne Lindsay's Lighthearted Everyday Cooking. -- posted by Dreamer in Ontario

Sarasota's Baked Fingerlings With a Spicy Harissa Sauce

Mon, 05 Oct 2009 16:44:05 -0400

This reminds me of french fries, but they aren't just fries. I love to serve this with some grilled chicken, a good sandwich or burger. They are so much more than fries. The sauce is spicy and the potatoes come out lightly crunchy but remind me more of steak fries. It is just a nice twist from average "every day" fries. -- posted by SarasotaCook

Sweet Saucy Carrots With Toasted Pecans

Mon, 05 Oct 2009 16:47:32 -0400

I took this recipe from the "It's a Wonderful life" cookbook. it is on our Thanksgiving and Christmas table every year. My six year old daughter calls them "Juicy Carrots -- posted by GingerlyJ

Cuban Black Beans

Mon, 05 Oct 2009 16:47:59 -0400

A great recipe for Cuban-style black beans. To be served over white rice. -- posted by Chef #1403626

Roasted Vegetables

Tue, 06 Oct 2009 10:34:07 -0400

Oven roasted or grilled veggies - whatever you have on hand. Drizzled with Olive oil, minced garlic. Great with fish, pork, chicken or beef. Easy! Tasty. The following measurements are approximate. -- posted by Jb Tyler, TX

Southern Cornbread Dressing (Stuffing)

Tue, 06 Oct 2009 11:05:39 -0400

This dish is most famous as a thanksgiving side, but I crave it year round and my whole family loves it. this one is seasoned just right -- posted by GingerlyJ

Savory Brown Rice and Barley

Wed, 07 Oct 2009 14:02:58 -0400

I love the flavor of this recipe, plus it's very healthy for you. Hope you like it too :) -- posted by puppitypup

Eggplant Steaks Parmigiana Alla Ringo Star

Thu, 08 Oct 2009 10:50:57 -0400

From Rachael Ray's Big Orange Book cookbook. She says Ringo and his mates dropped by her TV show one day and sang her a song. During his visit, Ringo told Rachael he makes a wonderful pesto,. He's a vegetarian, so Rachael created this recipe in honor of his appearance. -- posted by Sharon123

Spring-Summer Ziti

Thu, 08 Oct 2009 10:51:08 -0400

A yummy recipe from Rachael Ray's Big Orange Book. She got tired of living half of the year without her ziti, so came up with ziti lovely in flavor! A light tomato sauce with tarragon and basil surrounds the ziti at the bottom and on the top of the serving dish. The pasta is tossed with asparagus tips, sweet ricotta, tender peas and Parmigiano. She says to keep your tissues handy, this one might bring you to tears. :) -- posted by Sharon123

Sarasota's Grilled Green Beans, Peppers, Olives & Fennel

Thu, 08 Oct 2009 17:35:25 -0400

This is a twist on many classic green bean dishes, but I really just like this dish. I used my grill pan, or you could use a saute pan, but the grill pan inside or out works so much better for this. I like the grilled taste it offers to this dish. I use red, yellow and orange bell peppers thin sliced, fresh green beans and olives. All tossed in a spicy balsamic vinaigrette tossed with kalamata olives and topped with grilled/fried fennel. A nice twist and only takes minutes to make. -- posted by SarasotaCook

Orzotto With Zucchini & Pesto (Orzo Risotto)

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

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

Authentic Eggplant Parmesan

Mon, 12 Oct 2009 13:37:00 -0400

Eggplant parmesan is a layered casserole of eggplant (specially prepared), mozarella cheese, parmesan cheese, marinara sauce or meat sauce...This recipe has been in my family for generations and you will know why when you give it a try. *Note: This is a great make ahead/freeze recipe! -- posted by Chef #1409323

Chicken Salad Casserole Baked Up

Mon, 12 Oct 2009 13:48:21 -0400

For all those fans of my Chicken Pot Pie recipe....you'll live this one too! The real name of the recipe is Hot Chicken Salad. I got this recipe from a book called The Complete Guide to Country Cooking. I have been asked about this recipe so often and about what's in it that we call it the " What's In It " casserole! This is a great potluck addition or light luncheon and can be assembled 24 hours in advance. I hope you enjoy this wonderfully light and comforting meal/side. I like to double my recipe (still using the 9x13 dish) and use it for a few days. -- posted by Amy Duchesne

Ultimate Green Bean Casserole

Mon, 12 Oct 2009 17:56:37 -0400

My Granny used to make this for every holiday, now my Mom does too! When I was younger I used to throw a fit if my Momma didn't make it! I get such a craving for this I could eat the whole pan. I like to think of this as more of an "Adult" version of the simple Campbell's and French's we're all used too. I sometimes like to add a dash of the paprika to the cream cheese soup mixture just for a little extra flavor. Enjoy! -- posted by Lalalauren

Autumn Wild Rice

Mon, 12 Oct 2009 18:00:58 -0400

A beautiful chewy autumn side filled with a blend of wild, whole grain brown rices apples, onions and a kick from a jalapeno. I use Lundberg Rice blend, But if you can't find it go for brown rice of choice. Start the rice cooker before dicing the goodies. This would be a nice stuffing! -- posted by ~Rita~

Crispy Ceci (Chickpeas)

Mon, 12 Oct 2009 18:03:55 -0400

These are the tastiest chickpeas ever! A local Italian restaurant makes them and shared their recipe in a daily so now I am sharing it with you:) -- posted by Jazmina

Not Grandma's Brussels Sprouts

Mon, 12 Oct 2009 18:12:00 -0400

My son kept asking me to buy these at the store, but I always had it in my mind that they didn't taste good, so...kept putting it off. Finally, I gave in, and bought a bag. Not knowing how to really prepare them, I realized...these sprouts looked like little heads of lettuce, and that's where I got my inspiration. I'm happy to say, my mind has been changed, and we gladly welcome these tasty bites onto our dinner table! -- posted by MamaMeag

Stir Fry Sweet and Spicy Peachy Slaw

Tue, 13 Oct 2009 14:53:24 -0400

This is a fun way to make coleslaw. Excellent with fish, chicken, or pork and a nice change to every day coleslaw. -- posted by SarasotaCook

Blue Cheese and Asparagus Salad

Tue, 13 Oct 2009 15:57:01 -0400

I got this recipe from the package of my Treasure Cave brand blue cheese. I'm always looking for a new way to prepare vegetables and we love asparagus! -- posted by KellyMac6

Yorkshire Pudding With Onions

Wed, 14 Oct 2009 14:08:38 -0400

This is my spin on the traditional english dish -- posted by GingerlyJ

Lemon Chive Noodles

Wed, 14 Oct 2009 14:20:15 -0400

This makes a great side dish, or add veggies and/or meat of your choice and turn it into a nice dinner, with maybe a salad. Adapted from Rachael Ray's Big Orange Book cookbook! -- posted by Sharon123

Stuffing With Berries

Wed, 14 Oct 2009 14:23:35 -0400

Bursting with all the flavors of cranberries, currants, bilberries and rosehip a stuffing ideal for your roast turkey with one of my favorite teas from my kitchen -- posted by Chef at Elmstock Tea

Asian Chicken Noodle Salad

Thu, 15 Oct 2009 16:18:56 -0400

Simple salad to make! Can be made up ahead of time if and noodles, cabbage, pepper, chicken, sesame seeds and dressing kept separate and tossed just prior to serving -- posted by Chef #609434

Roasted Butternut Squash With Caramelized Onions, Gorgonzola and

Mon, 19 Oct 2009 13:16:42 -0400

This came from closet cooking. I just love all the flavors. I do not have patience to cook the onions as long as they suggest. -- posted by aronsinvest

Blue Cheese Green Bean Casserole

Mon, 19 Oct 2009 14:37:09 -0400

Not the usual recipe. Came off a blog site. I get tired of the same old thing. -- posted by aronsinvest

Healthy Green Chili & Potato Gratin

Mon, 19 Oct 2009 15:44:46 -0400

Unless you are a carb-hater, potatoes are pretty healthy...low in calories, some fiber. This recipe mimics a very rich and creamy Potato Gratin but uses low fat ingredients and my FAVORITE ingredient of all time - Green Chilis - one of the many bags that I roasted and froze during the last NM Chili season. -- posted by Melanie B.

Green Beans/Crispy Pancetta, Mushrooms & Shallots

Tue, 20 Oct 2009 17:47:38 -0400

The onion-topped green bean casserole is a mainstay for Thanksgiving. This version while full of familiar flavors, is a bit more elegant, more flavorfull & you don't have to wait till Thanksgiving to prepare and eat it!! It is really very flavorful and good. Susie Middleton from Fine Cooking, 101, pp. 50, 09/03/2009. -- posted by Manami

Verrine Toute Rose - Gorgeous Quinoa and Beet Verrine

Wed, 21 Oct 2009 12:29:40 -0400

Originally called "All Pink Verrine For a Better Life Verrine toute rose pour une vie meilleure" This would be so lovely for a girl's baby shower or for a wedding... or any summertime party. I got it from here - you must look at how gorgeous the pictures are! http://www.latartinegourmande.com/2007/05/27/all-pink-verrine-for-a-better-life-verrine-toute-rose-pour-une-vie-meilleure/ -- posted by ThatSouthernBelle

Grilled Potatoes With Butter and Garlic Glaze

Wed, 21 Oct 2009 12:48:18 -0400

Buttery with a touch of garlic and sugar, these grilled potatoes are delicious. -- posted by Lainey6605

Roasted Garlic Bread

Wed, 21 Oct 2009 20:59:39 -0400

I got this recipe from a friend, who said she found it on a different website. It is so good. Best Garlic Bread EVER! -- posted by LizP

Wild Mushroom Spaghetti

Fri, 23 Oct 2009 01:22:24 -0400

Whole wheat and whole grain pastas pair well with earthy, woody flavors like those of mushrooms. Rachael Ray says this cooks down to an enormous amount of 'shroom goodness into one delicious serving, sendiing you off to a food coma, full and happy! From her book Big Orange Cookbook. -- posted by Sharon123

Baked Macaroni and Cheese

Sun, 25 Oct 2009 20:48:22 -0400

Great comfort food! Super easy and delicious. Classic Mac & Cheese with a tomato twist. -- posted by PastaQueenKaite

Gomae - Japanese Style Spinach Salad

Mon, 26 Oct 2009 12:18:52 -0400

This is Chef floWers version of Spinach Gomae. It's a side dish I often ordered at my favourite Japanese restaurant (before it closed down.) I found a visual version on you tube and since I couldn't find a recipe on www.recipezaar.com I thought I would add it to Zaar's collection. We all love this salad and my daughter can eat the whole serving (if I let her). I often double the recipe, so she can have extra greens, well it worked for Popeye The Sailor Man. Ayyye -- posted by Chef floWer

Watercress Stuffing

Mon, 26 Oct 2009 15:17:51 -0400

From a card found in the produce department at my local grocer. -- posted by Cecily Parsley

Mac & Cheese Supreme

Mon, 26 Oct 2009 17:19:29 -0400

I took this recipe from the October 09 issue of Family Circle, this is a real winner. It's the combination of cheeses that make it work. -- posted by Matthew Molus

Spicy Roast Potatoes

Tue, 27 Oct 2009 01:19:30 -0400

Liven up your weekend roast with these deliciously crispy potatoes. Perfect with roast lamb or chicken. -- posted by English_Rose

Warm Pesto Roast Vegetables

Tue, 27 Oct 2009 01:19:39 -0400

A great accompaniment to pasta, make ahead and take some to work to spruce up your lunch. You can roast halved and deseeded squash with the skin on, if you like - just scoop the flesh away from the skin with a spoon and toss into the salad. -- posted by English_Rose

Pepper & Honey-Roasted Roots

Tue, 27 Oct 2009 01:27:37 -0400

The perfect warming veggie dish for any roast dinner - particularly Christmas or Thanksgiving. -- posted by English_Rose

Vegetable Medley

Tue, 27 Oct 2009 12:23:39 -0400

This is from an old Penzeys spice catalog I found when cleaning. -- posted by Charlotte J

Mamere's Cranberry Salad

Tue, 27 Oct 2009 12:57:44 -0400

This was always served as a side dish at the Holidays, or when I made the special request to MaMere, as it is a favorite of mine. -- posted by MaMere

Kfc Chicken

Tue, 27 Oct 2009 18:18:20 -0400

Colonel Sanders prepared the chicken recipe about half a century ago and it is really quite hard to duplicate this recipe as it uses secret combination of herbs. To protect their top secret recipe, KFC has portions of the secret blend of herbs premixed at two confidential spice companies. After that, the blend is distributed to the KFC's offices located at different, where they are finally combined for use. There is one more point to note, KFC uses pressure cookers to fry their chicken pieces so unless you have a way of pressure frying at home, it will be quite difficult for you to duplicate KFC chicken recipe. If you want to fry super crusty and crispy chicken like KFC, you need to dip your chicken pieces in egg, then flour, then egg then flour coating. After that, you need to fry it in a pressure cooker so that you will get the exact same crusty and crispy taste to your fried chicken which KFC is so eager to protect at all cost. Before you proceed further it is advisable to go through the article KFC Secret Recipe to know about the secret mix of the herbs used by KFC to derive that special taste. Method You have to put all the ingredients mentioned above in a blender and blend it for 3 to 4 minutes barring flour, eggs and milk. Next, combine the eggs and milk and beat it to a smooth consistency after that add the previously blended herbs and work out a homogeneous mixture. and take the flour on a baking paper sheet. Now, dip the chicken pieces in the mixture and roll them on the flour until they are perfectly coated. Fry the pieces in a pressure cooker if you have one or you can just fry them at 365 degrees F (185° C) ascertained by dropping a 2 inch square of bread, it should turn golden brown in about 60 seconds. in the hot oil fry the chicken pieces for 20 to 30 minutes, occasionally turning them so that they are cooked evenly after the chicken pieces are fried golden brown. Drain the fried chicken for a while on the tissue paper so that it won't be so oily and greasy. Serve them hot. -- posted by Stefano Nata

Stuffed Red Peppers With Cheesy Polenta and Green Chiles

Wed, 28 Oct 2009 17:03:34 -0400

Yum! Red bell peppers stuffed with polenta, chiles, and cheese! Add in a little cream and you have a dish you will love! Adapted from Southern Living Magazine, July 2004 -- posted by Sharon123

Potato Casserole Au Gratin

Thu, 29 Oct 2009 12:01:51 -0400

:) -- posted by sweetcakes

Mustard Sauced Green Beans

Thu, 29 Oct 2009 16:30:15 -0400

From Food & Wine -- posted by DeeCooks

Roasted Vegetable Fusilli

Thu, 29 Oct 2009 17:07:05 -0400

This is from the famous Grillroom Restaurant in Chicago. This is their roasted vegetable fusilli. -- posted by CIndytc

Chris'es Creamy Crookneck

Sat, 31 Oct 2009 14:14:40 -0400

I first had this recipe at Thanksgiving at our son's house many years ago. It is delicious, great for special occasions, and not at all low in calories. -- posted by Donna Matthews

Jamie Oliver's Yorkshire Puddings

Mon, 02 Nov 2009 10:56:01 -0500

This is from Jamie's Ministry Of Food cookbook. Great served with roast beef & gravy! Cooking time does not include 30 minutes of resting time. -- posted by Sara 76

Southwest Green Bean Casserole

Mon, 02 Nov 2009 15:26:58 -0500

Add a little zing to the old Green Bean Casserole recipe with a spicy version made for 21st Century taste buds. This is not your grandmas Green Bean Casserole. -- posted by Chef #1434012

Sarasota's Simple Sides-Mushrooms, Fennel, Tomatoes & Onion

Mon, 02 Nov 2009 17:12:45 -0500

Now, we all know how to grill vegetables. This is my favorite marinade and I make this all the time with local market ingredients. And what is nice is you can use the outside grill, inside grill pan or even just the broiler. I serve this with steak, chicken, fish, or just about anything you can think of and sometimes just as a salad. It is super quick, easy, and absolutley delish. Fresh slices of tomatoes (yellow, purple, red and orange; fennel, onions and portabello mushrooms); a easy quick marinade and what a side dish. And think healthy. One of my girlfriends makes this all the time since I showed her; on baguettes, with pasta, over fish and just as a side. Serve these warm vegetables over a bed of bibb lettuce with some fresh grated peccerino romano for a quick healthy salad. -- posted by SarasotaCook

Slow Cooker Potatoes Au Gratin by Kim

Mon, 02 Nov 2009 17:16:14 -0500

This is a great recipe to use for gathering. Scale it down for an intimate family dinner. Enjoy -- posted by KRice, PA

Easy Potato Pastie Pie

Mon, 02 Nov 2009 22:05:19 -0500

Potato mixture baked into pastry, like a potato filled crescent. A vegetarian play on the Cornish Pasty Pie. This recipe is so easy and a great addition to a brunch menu. -- posted by Stars-n-Atoms

Lemon-Feta Eggs.

Mon, 02 Nov 2009 22:23:34 -0500

For a quick, healthy breakfast, you can't go wrong with Lemon-Feta Eggs. Also suitable for a dinner party. -- posted by TALIA #3

Delicious Skin Baked Potatoes

Mon, 02 Nov 2009 22:24:35 -0500

I've read that you're not supposed to wrap baked potatoes in tin foil while baking, but I've discovered quite the opposite! This recipe is simple and translates to both the grill and the oven. It makes the potato skins the most delicious part! -- posted by grungezombie

Buenos Aires Hearts of Palm Salad (Rachael Ray)

Tue, 03 Nov 2009 14:25:12 -0500

"Rach's pal Daisy Martinez assembles an exotic salad that gets its kick from a can." Recipe from Rachael Ray's magazine. -- posted by JanuaryBride

Poblano and Cheddar Stuffed Portobello Mushrooms

Tue, 03 Nov 2009 16:31:31 -0500

This makes 4 appetizers or 2 servings for a main course. A yummy recipe from Food and Wine Magazine, January, 1996. Enjoy! -- posted by Sharon123

Loaded Potato Potluck

Wed, 04 Nov 2009 13:50:12 -0500

Be the hit of the party with this full-flavored take on the classic baked potato with all the fixins. Carnation provides a creamy texture to a mix of hearty potatoes, cheddar cheese, bacon and green onions. With this dish you wont have anything left to take home! Taken from Very Best Baking.com I have added some extra spices....cayenne, Mrs Dash what ever I am in the mood for or cooking it with! -- posted by Dyenana

Roasted Green Beans and Baby Red Potatoes

Thu, 05 Nov 2009 02:22:25 -0500

Excellent companion for any main dish. Roasted Green Beans and Baby Red Potatoes are light, quick, and loaded with flavor. Try them as a side for Thanksgiving or other holiday meal or in summer when they are in season. -- posted by I <3 Cookbooks

Walnut and Roasted Fennel Pasta

Thu, 05 Nov 2009 10:38:28 -0500

This is a absolute fantastic side dish. Serve with some grilled steak or chicken and this is just creamy and good. I know it sounds a bit different, but it is really worth trying. The last wedding I catered I had request after request for this recipe. I don't necessarily consider this as a main dish, but a wonderful side dish. -- posted by SarasotaCook

Mme Benoit's Tourtière

Thu, 05 Nov 2009 11:06:48 -0500

Tourtière is a French Canadian meat pie which is traditionally served at Christmas. It may be made from pork, beef or a combination of meats sometimes including veal. Different regions in Quebec have their own traditional recipes. Some regions use game such as hare or duck rather than beef and pork. The pies should not have too much filling as they are just a part of the whole traditional Christmas dinner. It's usually served with tomato ketchup. This recipe is the creation of Mme Jehane Benoit, a famous Quebec cooking expert who received the Order of Canada for her contributions to Canadian cuisine. I found this recipe on recipesource.com and on blogger.com where it was posted by Lizzy Ferland. It is originally from the Canadiana Cookbook. -- posted by Dreamer in Ontario

Marinated Butternut Squash(Scapece Di Zucca)

Thu, 05 Nov 2009 15:37:24 -0500

From the cookbook Today's Kitchen cookbook(America's No. 1 Morning Show) this was made by Mario Batali. Yum! -- posted by Sharon123

Country Style Barbecued Onions With Baked Beans

Fri, 06 Nov 2009 16:53:43 -0500

These are so easy and quick to prepare. You put them right on the grill next to the other things. They make such a nice side dish for barbecued meats and what flavor! These were a real winner at our house! I have also made them filled with chili. From Bush's Baked Beans. -- posted by Realtor by day, Chef by night

Brown Rice Tangi Salad

Fri, 06 Nov 2009 17:36:11 -0500

This is an easy to make family favourite given to me by my mother years ago. A delicious, high fibre way to include more brown rice in your diet. It improves on standing so if I'm wanting to take it to a BBQ or pot luck dinner, I'll make it the day before then chill it over night. The brown rice gives it a lovely nutty, chewy texture in a sweet sour dressing. Everyone will be coming back for more and want the recipe. Enjoy! -- posted by jodz

Festive Florentine Crescents

Fri, 06 Nov 2009 17:37:32 -0500

This recipe came from an advertisement for Velveeta cheese in the March 1990 issue of Woman's Day magazine. These are great as an appetizer or served with steaming bowls of soup! -- posted by loof

Potato Stuffed Zucchini

Sat, 07 Nov 2009 12:37:56 -0500

Now, I stuff zucchini more ways than I can count. Sausage, chicken seafood, veggies, white cheese orange cheese, bleu cheese, you name it. Well this happens to be a favorite. I love to serve this with grilled steak or a pork roast because it just goes so well with everything. -- posted by SarasotaCook

Peas With Mushrooms

Sat, 07 Nov 2009 13:17:26 -0500

A colorful little twist on a classic pairing for the holidays and is easy enough for any time of the year. -- posted by JPsBarbie

Twice-Baked Potatoes

Sat, 07 Nov 2009 17:28:41 -0500

These twice-baked potatoes, stuffed with cheddar cheese and bacon, are just the way my mother used to make them. I always loved the addition of the green onions. When you are feeling indulgent (these potatoes may not be for the weight conscious!) and are in the mood for a good steak and potatoes, try these! They are also good served alongside prime rib, chicken, or pork (even good all by themselves). Double or triple the recipe for your dinner parties. And, they can even be prepared upto 2 days ahead...just cover with plastic wrap and refrigerate until ready to do the final bake. -- posted by Alan in SW Florida

Family Favorite Cranberry Sauce

Sun, 08 Nov 2009 19:44:07 -0500

A friend of mine (Mike) asked me to make this recipe and bring it in for a Thanksgiving Dinner at work. It was one his mother would make for him when he was a boy. This was a huge hit and was so easy to boot! It has since become a staple at my Thanksgiving table, and throughout the year. I hope you give it a try and enjoy! -- posted by Cooking Jane doe

Basil, Lime and Pumpkin Seed Pesto

Mon, 09 Nov 2009 16:33:06 -0500

While searching for healthier recipe alternatives on the 'net, I ran across this one on the Care2 website @ http://www.care2.com/greenliving/basil-lime-pumpkin-seed-pesto-recipe.html Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith Publisher, 2007). This terrific recipe highlights basils fresh flavor with rich, nutty pumpkin seeds and zingy limea nice change of pace! Basil, Lime and Pumpkin Seed Pesto is packed with nutrition and fiber, and is so complete it doesnt even require the tried and true Parmesan cheese! -- posted by SassiFras

Pomegranate, Pear, and Grape Salad With Candied Pecans

Tue, 10 Nov 2009 15:54:58 -0500

A stunningly gorgeous salad of rich autumn colors-- perfect for Thanksgiving entertaining, and all through the holidays! -- posted by BecR

Skillet Roasted Carrots!

Tue, 10 Nov 2009 16:35:08 -0500

This recipe is from Tom Colicchio, the head judge of Top Chef. I got this recipe from Today's Kitchen cookbook(recipes made on the Today news show). It's simple and delicious! Baby carrots were used for this dish, but feel free to use large carrots, cut to size. -- posted by Sharon123

Wisconsin Romano and Roasted Garlic Mashed Potatoes

Tue, 10 Nov 2009 20:10:31 -0500

I love these potatoes. They are so rich and creamy and garlicky! -- posted by Realtor by day, Chef by night

The Realtor's Cream Cheese Corn

Tue, 10 Nov 2009 20:38:05 -0500

This is one of my favorite ways to serve corn for the holidays or when I want a special sidedish. This is always the first side to disappear. -- posted by Realtor by day, Chef by night

French Stuffed Onions

Wed, 11 Nov 2009 12:41:17 -0500

French chef Georges August Escoffier, founder of the Ritz Hotel in Paris, France and one of the great chefs of all time, codified many of the classic recipes of France at the turn of the twentieth century. This is one of them, which is still taught to young chefs today! Adapted from The Everything Vegetarian Cookbook. -- posted by Sharon123

Mushroom Bread Pudding

Thu, 12 Nov 2009 00:57:46 -0500

This uncomplicated savoury bread pudding is a great sidedish, when served with a steak or roast beef. It can be served hot, or at room temperature. -- posted by emmalee1942

Pinon

Fri, 13 Nov 2009 12:53:27 -0500

sweet plantain pie -- posted by Chef #1445898

Warm Green Bean and Potato Salad

Mon, 16 Nov 2009 01:21:49 -0500

From Everyday Food (November 2009) -- posted by Rev.CCJ

Slow Cooked Mushrooms

Mon, 16 Nov 2009 01:24:43 -0500

My friend got this recipe from Pioneer Woman. She raved about them. I haven't made them, yet, but I wanted to post it here for safekeeping. -- posted by LizP

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

Spicy Mac N Cheese

Tue, 17 Nov 2009 01:04:36 -0500

A three cheese mac with a little kick! -- posted by Sarahdoo10

Honey-Glazed Carrots

Tue, 17 Nov 2009 17:44:18 -0500

Carrots taste better with honey, so much so, that you won't even have to encourage the kids to "Eat your carrots, they're good for your eyes!" And, research shows that cooking carrots actually increases the antioxidant value in them. -- posted by Alan in SW Florida

Goat Cheese and Rosemary Polenta

Tue, 17 Nov 2009 21:23:05 -0500

I have made some fun variations adding cayenne, using demiglace, etc. -- posted by GoldsmithLissa

Twice-Baked Potato With Goat Cheese and Rosemary

Tue, 17 Nov 2009 21:29:48 -0500

Nice twist on comfort food...also very easy to dress up for presentation! -- posted by GoldsmithLissa

Goat Cheese and Zucchini Linguini

Tue, 17 Nov 2009 21:30:54 -0500

A healthy (well healthier) take on alfredo... I recommend buying your goat cheese in a fresh log and crumbling it yourself as it retains more moisture and melts better! -- posted by GoldsmithLissa

Butternut Squash, Green Bean & Dried Cranberry Succotash W/

Tue, 17 Nov 2009 21:40:52 -0500

Great holiday or cold-weather meal! -- posted by GoldsmithLissa

Port-Cranberry Sauce

Wed, 18 Nov 2009 14:36:05 -0500

Quick and healthy. Can be made up to two weeks in advance of your event. -- posted by GoldsmithLissa

Creamy Spinach With Smoked Gouda Gratin

Wed, 18 Nov 2009 14:39:34 -0500

Very quick and easy. -- posted by GoldsmithLissa

Butternut Squash Gratin With Creamed Spinach

Wed, 18 Nov 2009 16:14:01 -0500

by famed chef Daniel Boulud Can be made the day before. (individual gratins will be neatest if you use squash with long, even necks.) -- posted by GoldsmithLissa