Recipezaar: Inexpensive,Brunch recipes

Tasty and Easy Ham Egg Bake-It is the Best!!!

Tue, 24 Nov 2009 02:24:07 -0500

Breakfast or Brunch recipe PAIR WITH: Wolf Blass Yellow Label Brut NV (Australia), St. James Winery Seyval (Missouri) -- posted by Nesssieee

Roasted Poblano Vichyssoise

Tue, 24 Nov 2009 02:33:16 -0500

A Mexican twist on the classic cold soup invented at the Ritz-Carlton in New York City by Chef Louis Diat. -- posted by Chef #1442010

Sweet Potato Hash Browns

Tue, 24 Nov 2009 13:08:42 -0500

Sweet potato recipe combines shredded sweet potatoes with fresh marjoram, salt, pepper, butter and brown sugar. Posting this here for safe keeping. Found @ http://www.sweetpotatorecipes.net -- posted by SassiFras

Sam's Grilled Cheese

Thu, 26 Nov 2009 02:09:32 -0500

My favorite kind of grilled cheese. I have it marked as serving 2, but often I eat them both *shhh* -- posted by Sam #3

Mixed Herbs Quick Bread

Thu, 26 Nov 2009 02:12:48 -0500

I like it because it is easy and quick to prepare. Usually I bake it to eat with spicy honeyed grilled chicken. -- posted by Chef Eha

Ovaltine Mocha

Tue, 01 Dec 2009 17:49:07 -0500

My son and I bought some Ovaltine and I was thinking "I wonder what would happen if I..................." so I did. -- posted by Stephen Shafer

Cinnamon Peach Brown Betty

Wed, 02 Dec 2009 11:42:31 -0500

Canned peaches will work, just drain before placing in pan. -- posted by T!Van

Miniature Rosemary and Brie Bruschetta

Thu, 03 Dec 2009 00:29:29 -0500

A very simple, very delicious appetizer that is sure to please. Feel free to use either fresh or dried rosemary as both produce a wonderful flavor. This dish can be served as a stand-alone snack, or as a compliment to a main course. Believe it or not, this recipe came to me in a dream and every time I prepare it for friends and family they always ask for more! Give it a chance, I'm anxiously awaiting to hear how it turns out for you. -- posted by Sky Chef

Southwest Salsa Rice Bites Appetizer

Thu, 03 Dec 2009 13:52:24 -0500

Although this recipe sounds like another one named similarly, it has different proportions so be aware they are different.This recipe is for a unique appetizer with a southwest kick. Fun to make and fun to eat. Very simple ingredients but delicious. These were eaten so fast and everyone wanted the recipe guest and family alike. The rice gives it unique texture. I use cheddar pepper jack so you can too if you have trouble finding just pepper jack. Further, I used Japanese sticky rice (not Uncle Bens or the the like) and Tostitos salsa but you can sub in your favorites. The sticky rice really binds it. Picture coming. Enjoy! ChefDLH -- posted by ChefDLH

My Grandmother's Apple Muffins

Thu, 03 Dec 2009 14:56:07 -0500

These are totally delicious and moist. I've cut the sugar down from what the recipe originally called for. -- posted by Sparepart

Potato Farl

Sat, 05 Dec 2009 23:43:32 -0500

Traditional Welsh recipe from my Nan. -- posted by Coasty

Raspberry White Cake With Chocolate Cream Cheese Frosting

Mon, 07 Dec 2009 13:40:15 -0500

This cake is moist, light & so simple to make. The trick is putting the cake in the freezer immediately after baking. You can substitute the raspberry preserves with just about anything. Caramel is wonderful. Give it a try. -- posted by shadowgirl...

Spaghetti Squash Casserole

Mon, 07 Dec 2009 14:49:36 -0500

Delicious. This is an adaptation from a recipe in The Moosewood Cookbook. I've changed it around quite a bit, but it's so good. It's a great way to use up some little bits of veggies left over in the fridge. It's also a great brunch course. It takes a bit of time to prepare, as the squash will need to cook before assembling all ingredients, but it's well worth it. This is easily one of my very favorite recipes. -- posted by Canning_Queen

Curried Cauliflower

Tue, 08 Dec 2009 16:40:06 -0500

So easy yet so tasty! Feel free to sub the cauliflower for other vegetables (I love this on broccoli)! You could also make into a casserole by sprinkling shredded cheese and breadcrumbs over top then broiling. It's also a wonderful accompaniment for a quiche or omelet. -- posted by Génial Génie

Maple Sauteed Apples

Tue, 08 Dec 2009 21:46:50 -0500

super easy -- posted by GoldsmithLissa

Sweet Pear Salsa for Dessert for Cake or Ice Cream

Tue, 08 Dec 2009 21:59:45 -0500

quick and easy dessert salsa. Serve with pound cake, angelfood, or ice cream. Goes well with my apple and mint jelly pastries and some ice cream. Quick recipe for pasty: bake phyllo dough triangles with a slice of apple and mint jelly atop. -- posted by GoldsmithLissa

Ham & Swiss Rosti

Wed, 09 Dec 2009 17:24:43 -0500

This recipe was from EatingWell recipes. They wrote "Rosti is a traditional Swiss potato pancake typically served as a side dish but we added ham and cheese to transform it into an easy weeknight supper". I made a few changes to the original recipe (like using garlic instead of rosemary). It was very easy to make and delicious. We served this with a nice salad. My whole family liked it! -- posted by Jennibear

Bacon & Mozzarella Topped Portabella Mushroom With Pesto

Wed, 09 Dec 2009 18:27:38 -0500

This is a recipe to die for, quick to prepare, quick to make and can be done in large numbers. It is an ideal for breakfast, lunch or evening meal and looks special enough to serve to guests too. Low in saturated fat, this is ideal for anyone on a weight watchers or calorie controlled diet. Inspired by a lunch I had in an Italian Bistro, with the additon of Bacon. -- posted by JinxTheCat

Healthy Turkey Tetrazzini

Fri, 11 Dec 2009 16:41:54 -0500

Found this on the net, true! Wanted the protein to be higher than carbs too! While maintaining some sort of taste for me, HOPING this is my ideal recipe! -- posted by mickeydownunder

Holiday Fruit Dip

Sun, 13 Dec 2009 09:20:43 -0500

I made this recipe for a friend who was visiting home from being in the military. I wanted to make her something special - she loves fruit - but as both of us were dieting I didn't want to load it up with sugar, marshmallow creme and cool whip. This came out fantastic - tastes like a sweet vanilla bean cheesecake. Note: I used truvia packets in place of the Splenda, but any zero calorie sweetener would be fine. -- posted by megs_

Simple Breakfast Pizza

Mon, 14 Dec 2009 01:33:06 -0500

I created this recipe when my mom was sick with the flu and we had only a few ingredients to work with to make a dinner for 2 people. -- posted by Comicstorm

Extra Tasty Nacho Chips and Cheese

Wed, 16 Dec 2009 17:04:01 -0500

Woah, baby! I have this snack pretty frequently with multiple variations because I use whatever is available in my fridge -- last night I hit the el-primo combination. I will definitely use this combo over and over from now on. I hope you like this great brunch (or midnight) snack as much as I did, my friends! -- posted by Bone Man

Carrot Bread Low Fat

Fri, 18 Dec 2009 01:50:13 -0500

Carrot bread recipe I tweaked to make diet friendly. -- posted by Chef #1485525

Strawberry Compote

Sat, 19 Dec 2009 01:03:31 -0500

This is great served with porridge. -- posted by katew

Parmesan Cheese Rolls

Mon, 21 Dec 2009 01:29:16 -0500

Delicious and easy rolls that appear homemade but use frozen roll dough. -- posted by Chef #1489571

Chef Beorn's Tri-Tip Salad

Mon, 21 Dec 2009 02:17:22 -0500

I normally shy away from salads, but I wanted to create one that a "meat and potatoes" guy might like. -- posted by Chef Beorn Hockenhull

Killer Banana Bars

Mon, 21 Dec 2009 02:17:58 -0500

Absolutely addictive! These bars are moist, light, and fluffy like a quick bread (rather than dense like a brownie). They have a slight sweet/salty thing going on that takes them to the next level. Make a pan and watch them disappear! These are a huge hit at potlucks. You can double this recipe and bake in at 13x9-in. pan. Variation: For outrageously good pumpkin bars, substitute canned pumpkin for the banana and add 1 tsp. fresh grated ginger. Outstanding! Find more recipes and ideas on my blog at http://culinspiration.wordpress.com -- posted by Culinspiration

Easy Turkey-Tortilla Roll-Ups

Mon, 21 Dec 2009 16:46:46 -0500

These make a nice, quick lunch or a cute, delicious party appetizer. -- posted by catercow

Dar's Corn, Tomato and Garbanzo Bean Mix

Tue, 22 Dec 2009 15:33:54 -0500

OMG. this is easy, fast, filling and fast to make. -- posted by icancook2uknow

Olive Garden Marinated Peppers

Sat, 26 Dec 2009 00:23:08 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Buffalo Chicken Deviled Eggs (Aka Buffalo Horns)

Mon, 28 Dec 2009 16:12:38 -0500

If you love deviled eggs then you'll love this spin off with chicken, buffalo sauce, and celery. Published by Debbie Moose (Deviled Egg: 50 Recipes from Simple to Sassy) -- posted by Phammy

Baked Stuffed Orange French Toast

Mon, 28 Dec 2009 16:50:05 -0500

This is one of our favorites... it's great for Christmas morning! It's got all the Christmasy flavors, and it's assembled the night before. You can use any kind of marmalade/jam for the filling. I have used regular and sugar free jams. You can also use light cream cheese, 2% milk in place of the cream, egg beaters in place of the eggs... to lighten it up a bit. Hope it becomes one of your family traditions! -- posted by GertieGirl

Pancakes

Tue, 29 Dec 2009 00:37:30 -0500

I developed this pancake recipe when we were short of syrup... it has its own distinct sweetness that is great with or without syrup... I love it with some whip cream and strawberries. It is my most requested recipe. It's great because I constantly have slumber parties so I mix up the dry ingredients ahead of time... add the eggs and milk and voila... done quick! I like to weigh my ingredients...so put both measurements. Enjoy! -- posted by Pink Box

Minted Lamb Burgers

Tue, 29 Dec 2009 01:43:35 -0500

A fantastic mint based recipe with a little twist -- posted by Chef #1498848

Sauteed Mushrooms

Tue, 29 Dec 2009 02:12:24 -0500

Wonderful side dish for red meat entrees. I like to make it when serving prime rib or tri tip BBQ. I also like it when I am doing omelets. This is for a serving of 2 to 4. For a larger party, multiply the recipe. -- posted by Chef #1468543

Quiche Provencal

Tue, 29 Dec 2009 02:23:59 -0500

I fashioned this recipe after trying recipe #404624. Amounts are approximate. It came together quickly and we enjoyed it very much. Have also tried this with a potato crust, see recipe #34856. Let me know what you think. -- posted by QueenVic

Moist Banana Bread

Tue, 29 Dec 2009 14:13:16 -0500

The secret ingredient here is pudding! Either banana flavoured or vanilla pudding works great. It makes the banana bread moist. Another tip is use bananas that are so overripe that they are all completely brown. This will add better flavour to the loaf. This recipe is all about the techniques which will help keep the loaf moist. Covering the loaf with foil while baking is necessary, and will ensure a moist top that isn't crusty. I've added some cake flour to the mix because Canadian wheat has alot of gluten and I wanted to make the bread dense but will bake evenly. Feel free to experiment with adding different types of nuts or sweeteners to make this receipe your own. So far I've baked this loaf in flimsy aluminum pans and glass pans, and the disposable aluminum works better than the glass pan. I've also made mini acorn-shaped bread in Williams-Sonoma decorative pan as well as the W-S bundt pan and had impressive results with pretty designs. If anyone tries it in a silicone pan, I'd love to hear how it turns out. Enjoy! -- posted by Full Tummy

Iraqi Potato Cakes With Tuna Filling (Batata Charp)

Tue, 29 Dec 2009 14:20:22 -0500

These are crispy fried potato cakes with a tuna and light vegetable filling that is just delicious. DH liked them with the tuna added though it is not traditional. If you prefer you can leave the tuna out for the original vegetarian version. I serve them with a corn free ketchup and plain yogurt to dip them in, sour cream would be good too. The original recipe is from The Complete Middle East Cookbook by Tess Mallos. -- posted by UmmBinat

Ham, Broccoli, Cheese Quiche

Thu, 31 Dec 2009 02:25:56 -0500

Had to use up that leftover ham from christmas! Be careful with the salt, ham can be very salty. If yours isn't I would add a little. -- posted by newmama

Festive Tuna Salad

Thu, 31 Dec 2009 02:27:13 -0500

You could serve this as a 1st course for company; it is not your usual mayo/tuna salad. The addition of fresh mushrooms and green peas really does the trick. I usually make a lighter version where I will strain the whey out of some plain yoghurt in a sieve and use 1/3 strained yoghurt and 2/3 mayo. If using this method the yogurt must be drained really well. I add the peas when they are still frozen; they thaw quickly and I like them cold in the salad and they do not get mushy -- posted by Deantini

Very Good Pancakes

Thu, 31 Dec 2009 02:29:26 -0500

This recipe is from my church's cookbook. It is so simple, but rivals any other pancake recipe I've tried, and I've tried quite a few! -- posted by Munchkin Mama

Plain Spongecake

Thu, 31 Dec 2009 02:49:42 -0500

Light and easy, good for those cake cravings, as cake bases in trifles, or just a simple cake to serve for guests. In my picture - I had accidentally burnt the top, so I had cut it off and just coated the remainder in cream :) .... also, if you want your cake to be a bit sweeter - a teaspoon of vanilla essence when you're adding the sugar to the egg. -- posted by ByNDii

Indian Summer Apple Juice Sipper

Thu, 31 Dec 2009 03:05:04 -0500

I love this quick little drink in the morning. Found it on the label of a bottle of Indian Summer Apple Juice. I like to use my magic bullet blender. -- posted by Munchkin Mama

Loch Lomond Rumbledethumps

Sat, 02 Jan 2010 10:17:37 -0500

During Christmas, we were on holiday in Scotland. I asked my mother-in-law, "Have you ever made a dish called "rumbledethump? They're talking about it on a website. (Zaar)" She laughed and said, "That old thing! We ate it as kids and when newly married! I haven't made it in years!" She explained that if you asked a 100 Scottish women to make this dish, you'd come up with 100 variations. Some use onions, some use chives. Some boil their cabbage, some fry it. Other's add turnips or parsnips or carrots. But however you make it, this is Comfort Food at it's highest elevation. I watched her make it from scratch, took notes and asked questions. The end result is her version, which comes from the Loch Lomond area of Scotland. What I love about this variation is the great contrast between the tangy tomato topping and the incredible richness of the cabbage/onion/potato filling. Top it with cheese and you have some of America's favourite flavours: tomato, cheese and potato. I should know: I ate three pieces the first time that I ate her version! So, from Scotland to America, here is my Mother-in-Law, Mary McFadden's, Rumbledethump recipe. ****I have changed the measurements from metric to U.S. sizes and also used potatoes and cheese that are easily found in the U.S. -- posted by The_Swedish_Chef

Spiced Parsnip Soup

Sat, 02 Jan 2010 20:37:00 -0500

This soup is fantastic on a cold day. My MIL served it for lunch today and I just had to have the recipe. A nice smooth soup, we did not have the oil garnish on top but I am sure it will add an extra something.. You can freeze the soup as well, just omit the cream and add when reheating. -- posted by Deantini

Summer Squash and Fennel Galette

Mon, 04 Jan 2010 10:39:47 -0500

From the rustic hand-shaped, herbed crust to the wonderful savory filling, this free form tart will please even the "pickiest" guests. Chosen as one of "The Best Recipes of 2009" by the Atlanta Journal Constitution, you can serve this as an entree with a salad to feed 4, or slice it into smaller appetizer wedges for 8. Enjoy! -- posted by ninja

Macaroni and Cheese With Ground Beef and Tomatoes

Mon, 04 Jan 2010 18:01:45 -0500

This is a very DELICIOUS and EASY. This is either a one dish meal for 4 people or side dishes for 10 people. If you have any questions you can e-mail me. AlanLeonetti@q.com -- posted by Alan Leonetti

Flamenco Eggs

Mon, 04 Jan 2010 18:28:15 -0500

Swirl of red, green, yellow, and white like the colors of the dancer's skirts. Feel free to replace the tomatoes with whatever seasonal vegetables you have on hand. Part of the garnish is megis. Migas is rough chopped bread-crumbs from stale bread, then fried in oil and drained on paper towel. -- posted by rickv

Tomato Quiche

Tue, 05 Jan 2010 08:13:41 -0500

This is my favorite type of quiche. It's delicious and rich yet not too heavy. You may substitute sour cream for the yogurt. I have also been successful using tomato bisque instead. -- posted by Dina Cohen

Blizzard Bread

Tue, 05 Jan 2010 11:13:19 -0500

We have a lot of snow days in N.E. Pennsylvania. So, we sprinkle a little snow on our French Toast too. Well, not real snow, but confectionery sugar is a great substitute. When snow is in the forecast, you have a hard time finding bread, eggs, and milk on grocery shelves. Get them early! Why? Because along with snowy days...comes comfort food - French Toast for breakfast. It's also a favorite for sleepovers. The kids always request Blizzard Bread for breakfast, even if it's 100 degrees outside. -- posted by ChaCha3

Crumbcake Muffins

Tue, 05 Jan 2010 12:22:27 -0500

Moist, tender muffins, brimming with the most scrumptious, buttery streusel. Note: This is one of my favorite recipes- so I felt terrible to see that a reviewer had problems with the recipe! It really is a wonderful recipe- but you have to be really careful not to over-mix! -- posted by #2 #8

Sweet Tofu Pudding

Tue, 05 Jan 2010 12:26:04 -0500

Sitting half way between rice pudding and cheese cake, this treat will make you sing. It's sweet and its filling, it has blueberries. What more could you want? -- posted by joycooklove

Barbecue'd Chicken Bits and Appy Fun! Longmeadow Farm

Tue, 05 Jan 2010 12:44:17 -0500

The chicken bits will give you kiddy up and go! -- posted by Andi of Longmeadow Farm

Laura Lou's Fabulous Granola

Thu, 07 Jan 2010 00:55:28 -0500

This is a very flavorful, healthy, delicious granola. It is my favorite recipe and I make a batch once or twice a month. -- posted by TaterBug! :)

Donuts- Simply Ez & Great

Thu, 07 Jan 2010 01:02:34 -0500

So simple & it's amazingly good--We've made them for over 50 years -- posted by Chef Jack #3

Sausage, Cherry Tomato, and Hash Brown Casserole

Thu, 07 Jan 2010 08:41:24 -0500

Great breakfast/brunch dish. From Cooking Light. -- posted by mailbelle

Little Log Cabin Bundt Cake

Fri, 08 Jan 2010 14:47:10 -0500

A very easy and delicious cake. Reminds me of the cake my Grandma use to make! -- posted by Tuscan Rose

Chilaquiles for a Crowd...from Rick Bayless

Fri, 08 Jan 2010 14:56:59 -0500

I fell in love with Chilaquiles while on a trip to Cancun. I recently found this recipe from Rick Bayless, and I am thrilled to have it! I haven't tried it yet, but I'm sure that it is to die for like everything else he does. I've posted it here for safe keeping. When I do make it, I will probably scale it down for just the two of us. update; This was amazing! Just like I remembered! I made this today and used 1 jar of the salsa and 1 cup of chicken broth. I also bought a package of refrigerated corn tortillas. I cut into 9ths pizza style, and fried them in oil. I used 18 tortillas. I used a mexican queso fresco, a mexican crumbling fresh farmers type cheese for the garnish. Totally delish! My scaled down verson would feed 4 to 6 as a main dish, or maybe 10 as a side. -- posted by Not-2-Sweet

The Realtor's Creamy Dill Salad Dressing

Mon, 11 Jan 2010 11:00:12 -0500

You'll love this fresh tasting salad dressing. If you're a garlic fan like I am, add 1 or 2 cloves of minced fresh garlic! -- posted by Realtor by day, Chef by night

Low Calorie Crunchy Oat-Less Granola

Mon, 11 Jan 2010 11:46:23 -0500

Great for the calorie counting folks, this is a wonderful base recipe for creating your very own crunchy granola-like mix! This recipe makes 2 cups of granola for only 300 calories! It is also high in fiber, and almost fat free! -- posted by tinatinatina

Loaded Au Gratin Potatoes

Mon, 11 Jan 2010 15:43:49 -0500

Yummy!! This is a nice way to jazz up a box of potatoes au gratin. From the Betty Crocker website. -- posted by KPD

Limoncello Raspberry Torte

Mon, 11 Jan 2010 18:53:11 -0500

A simple 5 ingredient recipe from Claire Robinson on the FoodNetwork. Simple and delicious take on a familiar appetizer that can be served as dessert. Perfect for a brunch or dinner party. -- posted by Susan 0485

Tuna Croquette

Mon, 11 Jan 2010 18:58:48 -0500

This is an Alton Brown recipe at FoodTV. It is so easy and yummy. Don't let the moistness of the cakes fool you, they will be delicate to handle. -- posted by melmaddie

Catfish Louisiana

Mon, 11 Jan 2010 20:47:32 -0500

A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Patrick Mould of Hub City Diner, as featured in The Louisiana New Garde television series. Serve with steamed white rice. -- posted by Molly53

Easy Granola Bars

Tue, 12 Jan 2010 16:29:23 -0500

adapted from the alton brown granola bar recipe -- posted by cherylchew!

Copycat Olive Garden Spinach Artichoke Dip

Tue, 12 Jan 2010 17:27:07 -0500

If you are here you know how delicious OG's spinach artichoke dip is! Well, you are in luck, this takes that recipe and multiplies it by love. Love, of course is what takes food from ok, to "more please and can I get the recipe?!" I came up with this recipe after a lot of trial and error, and many outings to olive garden for comparison. It's a huge hit any time I make it, and requested at potlucks. -- posted by Got Sauce?

Caramel Bread Pudding

Thu, 14 Jan 2010 11:52:36 -0500

Adapted from a Cook's Illustrated recipe, this is by far the best bread pudding I've ever had. Rustic, easy, and oh-so-delicious. Make two and hide one for yourself. -- posted by Booted Bear

Zucchini With Walnuts and Chives

Fri, 15 Jan 2010 17:41:30 -0500

Rounds of zucchini take on great texture and flavor when sauteed with seasoned bread crumbs, nuts and chopped fresh chives. This recipe was on the package of organic chives. -- posted by Tasty Buds

Alcachofas En Vinagreta Aromatica (Artichokes in Vinaigrette)

Mon, 18 Jan 2010 15:11:47 -0500

SPANISH TAPAS RECIPE: This recipe offers an item first introduced by the Moors into Spain in the mid-fifteenth century and combined with the local spices that now is very popular on the tapas bar circuit. -- posted by Celticevergreen

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

Toasted Orzo With Pine Nuts

Tue, 19 Jan 2010 17:20:03 -0500

This creamy orzo is so rich and yummy! Enjoy! -- posted by KPD

Batter Fried Asparagus With Herb or Lemon Dipping Sauces

Tue, 19 Jan 2010 18:00:53 -0500

Fresh asparagus spears are dipped in a seasoned wine-batter and fried until crispy and golden brown. This is a perfect recipe to disguise vegetables for picky eaters. Serve them as a side dish, appetizer, or anytime snack with either one or both of the dipping sauces. COOK'S TIP: Keep this easy wine-batter recipe on hand to use with other vegetables as well as seafood, fish, and chicken tenders. -- posted by Feast Your Eyes!

Soaked Bread Pudding

Wed, 20 Jan 2010 06:01:02 -0500

From Super Food Ideas magazine. Preparation time does not include soaking bread for 30 minutes. -- posted by katew

Red Pepper Bean Dip With Toasted Pita Chips

Thu, 21 Jan 2010 14:12:29 -0500

This is an easy recipe that is a crowd favorite and you can make it in a pot with an immersian blender quickly. This is great with the toasted pita chips -- posted by Daniacooks

The Pita With the Fita (Feta Pitas) Easy As 1-2-3 from the Farm

Thu, 21 Jan 2010 14:30:51 -0500

I am all about easy right now. Have been cooking for years, so now I want all the taste of long cooking sessions, but none of the hardness. Fancy little pitas with little feta hats make your day as smart and happy as snail! -- posted by Andi of Longmeadow Farm

Tortilla Weekend Breakfast

Fri, 22 Jan 2010 11:49:14 -0500

This is a full English brreakfast version of the classic Spanish omelet conveniently cooked in one pan. -- posted by English_Rose

Sweet Soy Mushrooms on Toast

Fri, 22 Jan 2010 12:14:26 -0500

This makes a tasty and different breakfast, brunch or snack. Sweet soy sauce, also called ketjap manis should be available in most large stores or Asian stores. If you can't find it, just use dark soy sauce mixed with a little clear, runny honey instead. -- posted by English_Rose

Crisp Cornmeal Waffles

Fri, 22 Jan 2010 15:58:47 -0500

Delicious! From the Dinner Doctor cookbook. -- posted by Eat it up!

Cheese & Butter Green Peas

Mon, 25 Jan 2010 10:47:42 -0500

Have kids who hate green peas? Well, everyone seems to have that problem! I randomly added cheese & butter to my green peas (despite being a lover of peas) and it tasted great! In fact, at the end of the day, I got more sick of the cheese than peas. Amount of cheese? One slice. (: This is even for the health-conscious...enjoy! For me, I can polish off the whole thing, but to be on the safe side serve this for two. (: You can do this for just about any vegetable, in particular non-leafy ones like carrots & peas. -- posted by Chef #1531879

Backwoods Home Baked Macaroni & Cheese to Kill For

Mon, 25 Jan 2010 15:41:56 -0500

From Backwoods Home Magazine Courtesy of John Silveira -- posted by Liszard

Backwoods Home Baked Macaroni & Cheese to Kill for Diet

Mon, 25 Jan 2010 15:48:35 -0500

From Backwoods Home Magazine Courtesy of John Silveira. Diet version, posting to get nutritional facts. -- posted by Liszard

Dot's Burger for a Bunch

Tue, 26 Jan 2010 12:11:18 -0500

My wonder MIL used to make this when all the kids would come home for a visit. She was an Air Force wife and had learned so many quick and easy (& delicious) recipes through the years. She can no longer cook, but all the recipes and flavors bring back only the best of memories. -- posted by CMarsh6744

Spaghetti Carbonara

Tue, 26 Jan 2010 12:13:48 -0500

Pasta, bacon, & cheese!! -- posted by Eat it up!

Tasty, Meat and Condiments Free Vegetable Soup!

Tue, 26 Jan 2010 12:31:23 -0500

Vegetable Soup! If you took away the egg which I myself forgot to add in anyway, it would even be vegetarian and vegan. Completely healthy without the need to add ANY condiments at all, unless you need a stronger taste. In that case you can add pepper/salt/soy sauce/meat/stock but this is for the health conscious who don't mind fresh tasting vegetable soup that is not strongly-flavoured. Enjoy! -- posted by Chef #1531879

Easy Homemade Veggie Crab Cakes/Sliders-Weight Watchers 4 Points

Thu, 28 Jan 2010 15:25:16 -0500

This is soooo good and easy! It's an adaptation of various veggie burgers I have made. You could put it on a bun and make it a slider. I like thowing these on a salad and they are great for guests. I improvised this so feel free to switch up the veggies! I put this into my WW recipe builder and its 4 points for 3 veggie crab cakes. This recipe makes 9 veggie crab cakes. -- posted by Eatit

Sweet Somen Noodles

Fri, 29 Jan 2010 08:40:30 -0500

I add this to the somen noodles I serve my Taiwanese Spaghetti recipe with for a little extra sweetness. Found this recipe off the internet from someone who would eat the somen noodles made this way alone (kind of bland in my opinion, but you can eat it that way, too). This noodle can be served cold or warm, depending on preference. Cooking time is the time it takes to boil the somen noodles -- posted by Fluffkins

Baked Oatmeal

Fri, 29 Jan 2010 16:57:02 -0500

Simple, sweet baked oatmeal recipe that I have adapted and developed over time. Quick preparation. -- posted by MirandaplusEmma

Ice Cream Scones

Sat, 30 Jan 2010 06:13:05 -0500

from a Recipe + magazine -- posted by katew

Boiled Egg in a Bowl

Sat, 30 Jan 2010 06:29:28 -0500

A low fat snack for kids. -- posted by katew

Low Sodium Guacamole Dip

Mon, 01 Feb 2010 15:57:52 -0500

This is an excellent, healthy, low sodium, guacamole recipe. To make sure it is low sodium, be sure to use smart salt (http://smartsalt.com). -- posted by Low Sodium Chef

Caprese Salad 22

Tue, 02 Feb 2010 09:28:46 -0500

This is a quick and simple recipe with flavor and style.....Enjoy -- posted by Thom 22

Baked Beans Balti

Wed, 03 Feb 2010 12:37:09 -0500

Baked beans get an Indian makeover! Serve with hot chapattis, naan, pitta bread or toast. -- posted by English_Rose

Jazzy Baked Beans

Wed, 03 Feb 2010 12:45:16 -0500

Jazz up your boring beans with a few storecupbord ingredients!! -- posted by English_Rose

Marcaroni and Cheese Italia

Thu, 04 Feb 2010 11:09:27 -0500

Quick and easy baked pasta dish...Italian style. -- posted by topchefddb

Wholesome Pancakes

Thu, 04 Feb 2010 11:09:51 -0500

whole grain -- posted by Chef #1541406

Cheddar and Bacon Loaf

Fri, 05 Feb 2010 07:49:09 -0500

Sunday morning and you're reading the papers, savoring the lovely aroma of fried bacon as you wait for your Cheddar and bacon loaf to finish baking. This easy recipe only takes 40 minutes from start to finish, with no yeast or kneading involved - so enjoy. -- posted by English_Rose

Kiwi, Apple and Mint Juice Recipe

Fri, 05 Feb 2010 07:57:07 -0500

A quick and tangy juice recipe with an unforgettable colour. -- posted by English_Rose

Apple Breakfast Cake

Mon, 08 Feb 2010 10:22:22 -0500

A quick yummy dish for brunch. Original recipe from Sunset October 2009 but I added the bacon and cheese on top. I don't have an ovenproof skillet so I cooked the butter, sugar, cinnamon and apples in a saucepan, poured the egg mixture in a greased 8" square glass casserole and poured the apple mixture on top. It worked fine. It'll serve six if you have other dishes available or armed guards at the buffet table. -- posted by SkinnyFrogLegs

Ham Spinach and Cream Cheese Pinwheels

Mon, 08 Feb 2010 11:36:03 -0500

This recipe came from the Taste of Home cookbook. I make these for a meal or filling appetizer. The original recipe calls for garlic and herb cream cheese, but I have also used whipped chive cream cheese. -- posted by Chef #1545460

Eggs in Purgatorio

Tue, 09 Feb 2010 13:50:07 -0500

I'm grateful to andypandy for telling me about Eggs in Purgatory in answer to a community question about varying poached eggs. I checked out the various recipes and then adapted them to my needs and came up with this. Rather than an Italian style tomato sauce, it is more like a Latin salsa. The garlic and onions can either be done first in the skillet, adding a bit more oil to the skillet after that so as not to let the eggs stick,, or, if rushed then can use garlic powder and dried minced onions in the salsa/sauce. (Salsa just means 'sauce' in Spanish) I get a kick out of watching it cook because the edges of the egg look kind of ragged as the tomato sauce bubbles up and the pattern looks like flames,,, haha and thus the name of the dish. I'm not fussy about the exact amounts of ingrediants and many of you 'tweak' recipes anyway,, so please understand that the amounts are approximations,, and it also depends on how many eggs are being poached. The fry pan should be a size so that the number of eggs fits with just a little bit of space between and around the eggs and the sauce has some depth, so don't use a huge pan for two eggs. -- posted by Rainbow - Chef 536866