Recipezaar: < 4 hours recipes

Slow-Roasted Two-Temp Garlic Chicken

Mon, 23 Nov 2009 14:32:55 -0500

This is a great, easy roast chicken that has a crispy skin and tastes incredible! Sometimes, if I have the time, I brine the bird first, use your favorite brine recipe for that. Please use Kosher salt, there IS a big difference. Also, watch your broth, I found that I have to add about another cup so the bird doesn't dry out. I have also added the garlic to mashed potatoes rather than serving the garlic heads with the chicken. Either way, this chicken is a real winner! From Food Network. -- posted by Scoutie

Decadent Macaroni and Cheese

Mon, 23 Nov 2009 14:38:13 -0500

This version came from a desire to create a grownup favorite of a childhood classic. -- posted by Lalaloo

Butter Krunch Cookies

Mon, 23 Nov 2009 14:46:22 -0500

When I found this recipe, I didn't think it would work because there are no eggs in the recipe. I made them anyway and they are fantastic! Crunchy, crisp and wonderfully sugary. And terribly addictive; I ate one everytime I passed the cookie jar! From Taste of Home. -- posted by cookiebaker

Pecan Chocolate Pie

Mon, 23 Nov 2009 14:46:32 -0500

Pecans and syrupy caramel studded with chocolate chips makes this the best pecan pie ever. By cooking the filling on the stove, it creates a smooth caramel like filling rather than the gelatinous filling that is usually in a pecan pie. I promise you, once you try this recipe you won't make another. -- posted by LizP

Pumpkin Tofu Cheesecake

Mon, 23 Nov 2009 14:59:12 -0500

Recipe Courtesy Patricia Greenberg -- posted by CookingLaura

Mika's Buffalo Alfredo Lasagna

Mon, 23 Nov 2009 14:59:45 -0500

I am allergic to tomatoes but love lasagna and buffalo sauce so I came up with this recipe. -- posted by Mika G.

Crispy Curried Scallop Cakes

Mon, 23 Nov 2009 15:18:05 -0500

From Bon Appetit -- posted by Chef #1456216

No Meat Lasagna Just for Aaron

Mon, 23 Nov 2009 15:20:14 -0500

My son has become a vegetarian, so we have been eating more meatless meals of late. He loves lasagna, but doesn't care too much for the ricotta/cottage cheese additions, so I came up with my own version. The basil paste I use is Gourmet Garden brand, found in the refrigerator section in the produce department.. Cooking time includes 20 minutes standing time. -- posted by Lori Mama

Chocolate Cream Cheese Truffles

Mon, 23 Nov 2009 15:45:46 -0500

I found this recipebut I can't remember where. The cream cheese made them rich and smooth. It was very tasty. I don't think I cared for the ones rolled in unsweetened cocoa or coffee, but I guess it's individual. -- posted by suseme

Grandmother's Tomato- Cheese Log

Mon, 23 Nov 2009 15:47:07 -0500

This is my grandmother's recipe (obviously) and she made it at holidays. I remember sneaking into it when I was little, before everybody else got there. It's great with crackers, and I have also given them for Christmas presents. -- posted by suseme

Fabulous Fajitas

Mon, 23 Nov 2009 15:48:54 -0500

This recipe is based on wonderful fajitas served at a small authentic Tex-Mex restaurant near where I used to live. I have used this with both chicken and steak, flank steak or skirt steak, and it works great. I also mix a batch of the dry spices together and use a tablespoon or so when I make fajitas. The red onions, while not traditional, add a nice color to the fajitaas, but sweet yellow onions are more traditional. Note that the preparation time listed includes time to marinate. -- posted by UrbanDesiMommy

Crock Pot Chinese Pork Stew

Mon, 23 Nov 2009 15:55:55 -0500

This Crock Pot Stew is easy to make and allows the meat to become very tender while cooking. It has a Chinese taste due to the fish sauce and goes great with rice. -- posted by ChrisI

Strawberry Cheesecake

Mon, 23 Nov 2009 16:13:04 -0500

Found this recipe on Kraft's web site, then made a couple of minor improvements. When I made it yesterday, I added a full bottle of red food colouring for a red food party, but it didn't stop it from setting properly. I used skim -- posted by Heydarl

Koto Kapama (Cinnamon Chicken)

Mon, 23 Nov 2009 16:14:02 -0500

from Runner's World "This dish is low in fat because it uses olive oil instead of butter or cream." -- posted by RigelBee

Easy Velveta Crockpot Dip

Mon, 23 Nov 2009 16:15:10 -0500

This is a really easy dip that is good for games or parties! One of my good friends dad made this "secret dip" that we always had during movie nights or when we were hanging out w/ a bunch of friends there. One day, my family and I were having appetizers bc we were watching a football game and I decided to try and make a similar dip. It turned out really good - my entire family loved it! -- posted by Chef #1456548

Lemon Risotto

Mon, 23 Nov 2009 16:15:27 -0500

The Complete Italian Vegetarian Cookbook -- posted by ratherbeswimmin'

Feijoada (Brazilian Black Bean and Mixed Meat Stew) With Orange

Mon, 23 Nov 2009 16:17:55 -0500

Traditionally eaten on Wednesday's and Saturday's throughout Brazil with white rice and oranges (amongst other things), this special and rich meaty slow cooked stew has a depth of flavour using simple ingredients that could bring 'ooohs' and 'aaaahh's' from across the Atlantic I'm sure. I save my version for special occasions when I want a really hearty shared meal and I love the way the beans melt into the sauce lending their luxurious almost creamy texture to the finished dish. Originally this was made by African slaves using fatty offal scraps and as tasty as it was (I've tried this version and it is pretty good!) many people nowadays, including myself, make it lighter and use better quality meats. The Orange and Coriander salad is not compulsory but comes very highly recommended. Absolutely Outstanding. -- posted by robd16

Yeasted Olive Oil Pastry

Mon, 23 Nov 2009 16:17:52 -0500

This makes a good crust for a galette. Roll thin so it doesn't become too bready. This recipe is from the vegetarian cookbook Mediterranean Harvest. -- posted by Eat Your Vegetables!

Limoncello Panna Cotta With Black Cherry Sauce

Mon, 23 Nov 2009 16:24:48 -0500

Shamelessly stolen from an Italian friend. Splendidly light yet wonderfully devine :) -- posted by Toone's Tickle Trunk

Smoky Chilli

Mon, 23 Nov 2009 16:25:26 -0500

smoky and sweet thanks to mccormack"s gourmet blend cocoa and chili powder. -- posted by Chef #799389

Judy's Meatloaf

Mon, 23 Nov 2009 16:29:34 -0500

We got this from a microwave cookbook when we got our first microwave in the 70's. I actually prefer baking it, but either way my family loves it. -- posted by Buzymomof3

1930 Recipe for Mincemeat Cake

Mon, 23 Nov 2009 17:15:16 -0500

This recipe is from a church group cookbook. I have not made this yet, but it sounds worth trying. -- posted by Rita D.

Lite Classic Pecan Pie

Mon, 23 Nov 2009 17:16:13 -0500

I loved this pecan pie recipe.. it is very smooth and light. The recipe was given to be by my cousin who actually got it from the back of the Karo corn syrup bottle. Chill time of 2 hours is recommended. Great for Thanksgiving! -- posted by Yesi09

Holiday Nut Roll (Americanized Croatian Nut Roll)

Mon, 23 Nov 2009 17:16:56 -0500

While similar to other nut roll recipes, this filling is unique because it uses no egg whites or lemon and includes a delicious "Americanization" of the Slavic recipe by adding--whiskey! It adds a fantastic additional flavor; feel free to split the filling before adding whiskey if you'd like to reserve some spirit-free for the kids (though it cooks off and I've never met a kid who didn't like this). Makes a big batch--perfect for giving away. Freezes very well. My sister and I will make double this batch all at once and freeze them until we're ready to give/send them out. -- posted by Tlharin

Apple Walnut Rice Stuffing (Vegan)

Mon, 23 Nov 2009 17:16:49 -0500

This is a recipe from a 1987 issue of Better Homes & Gardens, from a Tyson chicken ad. It's meant to be stuffing for cornish game hens but because I don't eat meat and poultry, this serves as a nice vegetarian side dish (non-vegans can use butter for a richer flavor.) This would be great for Thanksgiving, Christmas, or any other feast. I don't normally keep storebought wild rice on hand so I used 1/3 cup each brown rice, black rice, and long-grain yellow rice. The ingredients were listed in the ad but no actual instructions were...so my instructions pretty much work, I had to add the extra 2 TB oil for cooking the onion; it wasn't originally listed. I chose those two oils based on what was on hand and what I thought would have the most interesting flavors. -- posted by the80srule

Ww Pumpkin Pie With Graham Cracker Crust

Mon, 23 Nov 2009 17:18:08 -0500

POINTS® Value: 3 Servings: 8 Preparation Time: 10 min Cooking Time: 65 min Level of Difficulty: Moderate Our take on a Thanksgiving classic features a light graham cracker crust. Just the right sweetness to offset the pumpkin pie spice. -- posted by SVSOUZA

Twice Baked Toffee Banana Flapjacks

Mon, 23 Nov 2009 17:20:54 -0500

After cutting the flapjacks, they go back into the oven and become chewy, crunchy and gooey all at once! Sensational! -- posted by robd16

Apple Butterscotch Bread

Mon, 23 Nov 2009 17:27:39 -0500

I haven't tried this one yet. Putting it here for safekeeping. -- posted by MRSJSPANTS *

Kansas City Barbecued Chicken

Mon, 23 Nov 2009 18:08:56 -0500

Got this recipe from, well not sure, come from a magazine of some sort and this is fabulous. So wanted everyone to try it!!! -- posted by Schappaugh

Pecan and Salt Caramel Cheesecake

Mon, 23 Nov 2009 18:09:22 -0500

A classic cheesecake recipe gets dressed up with salted caramel and a bit of crunch. From Chowdotcom -- posted by TaterBug! :)

Maureen's Chicken With Wine

Mon, 23 Nov 2009 18:09:58 -0500

This is a family favorite and a go-to company meal that I've never had anyone not like. There's been lots of family laughs over what the 2 tablespoons of water adds to the dish, but that is the way I got it, so that is the way I'm submitting it. I'm glad my kids will have a place to find it and not have it get lost! -- posted by Buzymomof3

Sarah's Corn Dip

Mon, 23 Nov 2009 18:09:58 -0500

I got this from a friend at work. It's very flavorful with a small kick at the end. Enjoy! -- posted by Buzymomof3

Stuffed Mushroom Caps

Mon, 23 Nov 2009 18:10:37 -0500

I like the recipe because it is easy to prepare and serve This recipe was given to me by my sister-in-law and dear friend, Lynne I do not use the mushroom stems in the filling (save them for mushroom soup!) when preparing be sure to dice the veggies and shrimp small so that when combined you get a taste of everything in one bite!! -- posted by Chef #1062043

Orange Pumpkin Cloverleafs

Mon, 23 Nov 2009 18:11:47 -0500

Classic shape plus not-so-classic flavors gives these rolls an element of surprise. That's not to say the wintry blend of pumpkin and orange is overpowering; it's actually very subtle, so the rolls go with just about anything you put on the dinner table. Leftovers would be awfully good slathered with butter and toasted for breakfast -- posted by Lostfairy

Roast Turkey Gravy

Mon, 23 Nov 2009 18:13:39 -0500

Our family favorite gravy to accompany the traditional Thanksgiving or Christmas roast turkey, stuffing and mashed potatoes. -- posted by BecR

Fresh Salmon Bake

Mon, 23 Nov 2009 18:14:06 -0500

This Salmon Bake gives a fresh twist to the standard Tuna Casserole, with more health conscious ingredients! Useful when cooking for guests, serve with salad or with baked beans or with tomato salsa. Even better the next day, when your guests have gone and left you some! -- posted by Health-Minded Chef in Beijing

Chicken Braised in Red Wine

Mon, 23 Nov 2009 18:15:34 -0500

Known in France as Coq au Vin. A Shaun Hill recipe. -- posted by DonnaColorado Johnson

Chipotle-Pumpkin Soup

Mon, 23 Nov 2009 18:15:15 -0500

This is a nice twist on traditional pumpkin soup. Chipotle chiles give this soup a pleasant heat and smokiness without making it too spicy. Garnish with toasted pumpkin seeds or a light drizzle of pumpkin seed oil -- posted by swissms

Cranberry Christmas

Mon, 23 Nov 2009 18:17:01 -0500

A spiced cranberry cooler with a "snowy" top! Great drink for the designated driver this holiday! (cook time = chill time) -- posted by SoupCookie

Crab Casserole

Mon, 23 Nov 2009 18:18:31 -0500

This is a favorite. Try it and post a review! -- posted by Chef's Ivy

Leach Family Turkey Stuffing

Mon, 23 Nov 2009 18:18:24 -0500

This is the stuffing I grew up with. I'm not interested in adding things to it, or finding new stuffings for the holiday - I'm a traditionalist. I'll try new things with a baked chicken. It's not turkey diner without this in our family. -- posted by Buzymomof3

5-Cheese Mac and Cheese!!!

Mon, 23 Nov 2009 18:18:34 -0500

this 5 cheese mac & cheese recipe will definately win over the crowd! -- posted by Kyle N.

Chiken Marsala

Mon, 23 Nov 2009 18:19:53 -0500

Found this recipe in a church suppers cookbook, and is the best Chicken Marsala I've tasted. -- posted by vincentandkim

Baked Macaroni and Cheese

Mon, 23 Nov 2009 18:19:54 -0500

Everytime there is a potluck I get requests to make this dish! The trick is having the ingredients ready to mix into the macaroni while it is hot. -- posted by Chef's Ivy

Uncle George's Apple Pie

Mon, 23 Nov 2009 18:20:31 -0500

This is a recipe that I created for my Uncle who is diabetic. No one knew it was sugar free until it was gone! Now this the first pie to disappear at every holiday. -- posted by Chef's Ivy

Red Cabbage With Apples

Mon, 23 Nov 2009 18:22:06 -0500

wonderful easy recipe that relies on the sweetness of the cabbage with no added sugar. I love it at Thanksgiving! -- posted by CookingCookie

Williams Sonoma Golden Mashed Potatoes With Leeks and Sour Cream

Mon, 23 Nov 2009 18:23:34 -0500

Whats the secret to smooth, velvety mashed potatoes? Start with the potato. Choose red or boiling potatoes for a creamy mash and russets for a ufer mash. Yukon Golds add a touch of sweetness and soft yellow color. Dont forget the potato ricer. Place unpeeled cooked potatoes in the ricer and press the handle for lump-free mashed potatoes. -- posted by Chef #1400604

Grilled Lamb Shoulder Chops With Fresh Mint Sauce

Mon, 23 Nov 2009 18:24:01 -0500

I found this recipe while web surfing. It is truly outstanding and so easy to make. Serve with roasted potatoes or rice. -- posted by PaulaG

Twice Baked Sweet Potatoes

Mon, 23 Nov 2009 20:51:44 -0500

Sweet potatoes are oh so healthy. The drawback is when people add all the junk. So how could I make something a little more dressed up that plain old baked sweet potatoes, but healthier than a sweet potato pie. This is what will grace our Thanksgiving Table this year. -- posted by Feeding my Family

Best Ever Cheesecake-Woman's Day Dessert Lover's Cookbook 1981

Mon, 23 Nov 2009 22:59:39 -0500

This recipe has been a family favorite since, well, 1981. I have hung on to this Woman's Day magazine since then mainly for easy access to this recipe. It is one of the few recipes for cheesecake with a short crust as opposed to a graham cracker crust. I suppose you could substitute the graham cracker crust if you must, but this is so good you probably won't want to. It makes a large cheesecake, so don't be alarmed by the 40 ounces of cream cheese it needs. It is worth every ounce. I am submitting the recipe as written, but we substitute canned cherry pie filling for the pineapple topping given here. Use your fruit topping of choice, please. Also, some recommend putting a pan of hot water in the bottom rack of the oven during baking to prevent cracks...please do that if you want to. We usually just top the cheesecake cracks with our fruit topping and go for it. -- posted by Chef #1122607

Sour Cream Apple Pie

Mon, 23 Nov 2009 23:00:42 -0500

The best apple pie ever! A must have year round at our house. Not too sweet, very creamy and super delicious! -- posted by LizP

Hearty Gluten-Free Vegetable Tomato Soup

Mon, 23 Nov 2009 23:03:28 -0500

Before this soup entered our lives my13 year old son never came within five feet of a vegetable. I cant tell you how shocked I was when he cleaned his entire bowl and asked for seconds! He was eating green beans, celery, peas, carrots, tomatoes, and potatoesI thought his body would go into shock! To find more great kid friendly gluten-free recipes check out www.jensglutenfreeblog.com -- posted by jensglutenfree

Fat Free Banana Bread (Vegan)

Mon, 23 Nov 2009 23:06:31 -0500

Found this recipe on VegFamily. This banana bread is so moist. Be very careful to not over mix....over mixing will result in a dry bread. -- posted by Chef #1442777

Shirley Guam BBQ Sauce

Mon, 23 Nov 2009 23:06:46 -0500

This is my step gramothers recepie! Its good -- posted by Mandy ny

Hungarian Shortbread

Tue, 24 Nov 2009 00:35:18 -0500

This sounds delicious! I found this recipe while looking for recipes that used cranberries tonight. I found this @ http://www.cranberries.org from the Massachusetts Cranberry Harvest Festival Recipes 1998, Second Place Leslie A. Killian. I haven't made this yet, but I'm keeping it here for everyone to enjoy! I did include the freezing time as part of the cook time. -- posted by SassiFras

The Best Basque Beans

Tue, 24 Nov 2009 01:57:49 -0500

From my collection of handwritten recipes. -- posted by CJAY

Chicken Sesame With Sausage

Tue, 24 Nov 2009 02:11:27 -0500

From my collection of handwritten recipes. -- posted by CJAY

Shell's Potato Soup With Carrots

Tue, 24 Nov 2009 02:11:53 -0500

I love to make variations on potato soup and this is one of our favorites! Potatoes and carrots are the main parts of this soup, but occasionally, I like to add one other fresh vegetable if I have it (only add one additional veggie in a small amount because you don't want to overpower the carrots & potatoes). I added some fried Okra recently (fried it first to get rid of the slimy-ness) and it was awesome! Also, you can vary the stock from chicken to beef to even veggie stock if you want. For this recipe, I'm going to use chicken broth, which is my favorite for this soup. To make the healthiest version, you can substitute butter for margarine, Cream for 2% Milk and remember to put bacon into your personal soup bowl. Sorry, scratch that - reverse everything I just said. Whatever you do, don't forget the bay leaf, as it's a critical flavor ingredient! So warm and filling and easy on the tummy - I hope you like it! -- posted by Chef #1296089

Super Simple Banana Bread

Tue, 24 Nov 2009 02:12:42 -0500

A girlfriend gave this recipe to me not long ago. A simple recipe that allows one to substitute rice flour for regular flour if someone in the family is gluten sensitive. -- posted by Kim A. Heaphy

Bourbon Yams With Pecan Topping

Tue, 24 Nov 2009 02:13:02 -0500

Best ever Bourbon Yams. I don't really remember where I got this recipe, but it is always requested on the holidays. The pecan topping really helps to make the dish. -- posted by Lighthouse Rita

Sweet Potato Cheesecake

Tue, 24 Nov 2009 02:24:19 -0500

I love this recipe! I make it every Thanksgiving and Christmas and my family loves it. Also have tried it with pumpkin instead of sweet potato and is great too. *can also sub the neufchatel cheese with Philly cream cheese, however the neufchatel cheese has 1/3 less fat than regular cream cheese. Enjoy! -- posted by Jerzeered

Tasty Low Fat Banana Bread

Tue, 24 Nov 2009 02:24:45 -0500

This is a low fat banana bread recipe. It replaces most of the oil with applesauce. This is very moist and tasty. There's no sacrificing taste with this recipe! Enjoy! -- posted by Brittta

Best-Ever Cheesecake

Tue, 24 Nov 2009 02:25:15 -0500

This cheesecake has been the all-time favorite of my family since it appeared in the 1981 issue of Woman's Day Dessert Lover's Cookbook (magazine). We like it topped with ready-made cherry pie filling, but I have submitted the recipe with a pineapple topping as originally written. With 40 ounces of cream cheese, it is simply the richest, best tasting cheescake we have ever had. This recipe does not call for a hot water bath during baking, so I'll leave that decision up to you. Also, I have used a 10-inch springform pan with no problems. It still makes a nice tall cheesecake. Prep and cooking times are approximate and do not include cooling/chilling time. Because of the amount of time it takes to prepare, bake, cool, and chill, I usually make this the day before I need it. I hope you like it...enjoy! -- posted by Chef #1122607

Carrot & Sweet Potato Puree

Tue, 24 Nov 2009 02:25:40 -0500

from the Huffington Post's recipe contest, edited by Nora Ephron "What You're Cooking This Year that You Didn't Cook Last Year" -- posted by Karen in OC

Mama's Mock Meatloaf

Tue, 24 Nov 2009 02:26:02 -0500

Not sure where this came from, something my sister sent me. posting here for safe keeping. -- posted by CookingLaura

Granite City Inspired Meatloaf Recipe

Tue, 24 Nov 2009 02:28:08 -0500

I found this online and wanted to post it here. I just cooked it last night and it came out delicious. I served it with recipe #48289 and recipe #34382. My boyfriend loves Granite City's meatloaf and we really wanted to recreate it. He actually said this was better than GC's. This is what the original poster said about the recipe "This is my 2nd attempt at copying the Granite City meatloaf. It is not quite right, but I think a substantial part of it is close. The end flavor is certainly in the ballpark." -- posted by Chef #965467

Wild Rice Casserole

Tue, 24 Nov 2009 02:31:19 -0500

This is my Grandmother's recipe -- posted by Chef #1139112

Apple-Pumpkin Risotto With Caramelized Onions (Vegan)

Tue, 24 Nov 2009 02:33:51 -0500

This is a hearty, comforting, autumn delight from BUST magazine's new column, "Nickel and Dined" by Isa Chandra Moskowitz, where she presents cheap, fancy, healthy, vegan recipes. Whatever you do, do not omit the caramelized onions. They really pull together all the other flavors. This recipe takes time to make, but it's actually quite easy to throw together, especially if you have all the fruits and vegetables chopped and ready to go before you begin (or recruit a sous chef for that job). Trust me...it's well worth the wait. -- posted by Prose

White Bean Chicken Chili

Tue, 24 Nov 2009 02:36:38 -0500

I looked for a long time for a good chili recipe, and never found one that quite did it...so I ended up with this, which is fairly simple, and lends itself pretty well to scaling up or down, and also lasts a good long time in a crockpot for parties and such. -- posted by pr0digal jenius

Easy Christmas Morning Breakfast

Tue, 24 Nov 2009 02:41:46 -0500

Now this is a time saver. Can be prepared the night before and tossed in the oven the next morning so that you can enjoy the Christmas celebrations rather than being in the kitchen. I'm sure everyone will rave about your cooking! Actually, you may wish to make a double batch! -- posted by Kim A. Heaphy

Vegetarian Southern Johnny Squares

Tue, 24 Nov 2009 02:41:52 -0500

A recipe from a May 1985 back issue of Better Homes & Gardens, that I made vegetarian. These could do great as a mini-casserole or an appetizer! According to the factoid written with the recipe, these are a popular treat on New Year's. The only thing I changed in this recipe is to use a small 8-oz can pinto or roman beans (1/4 dry cup if not using canned). This was to replace 3/4 cup chopped cubed ham, meat lovers feel free to use the original. It also called for 1 cup cooked brown rice which translates to 1/3 cup dry rice. -- posted by the80srule

Flan De Queso

Tue, 24 Nov 2009 02:47:39 -0500

flan de queso is a cheese flan. its like a spanish cheesecake =) -- posted by Kathy Riv

Totally Awesome Lasagne

Tue, 24 Nov 2009 02:48:54 -0500

Here is a recipe that I have had for some time. It is a recipe that I will sometimes bring for potluck or serve at a dinner party with a large green salad and crusty Italian loaf. Bet you can't beat it! -- posted by Kim A. Heaphy

Breakfast Custard

Tue, 24 Nov 2009 02:49:40 -0500

My mother-in-law's recipe for her Famous Christmas Custard! Make sure you add all of the bread or the custard will not set. This can be made the night before. -- posted by Chef #1458822

Stuffing for Turkey- Mom's Way

Tue, 24 Nov 2009 02:50:47 -0500

Stuffing the way my mama used to make. -- posted by Ms. DMAC

Rum-Drenched Vanilla Cakes

Tue, 24 Nov 2009 08:01:13 -0500

In 'All Cakes Considered' -- posted by ratherbeswimmin'

Vegetable Masala

Tue, 24 Nov 2009 08:02:29 -0500

In 'Vegan Fire and Spice' by Robin Robertson. Recommend to serve over freshly cooked basmati rice. -- posted by ratherbeswimmin'

Cranberry-Pecan Streusel Coffeecake

Tue, 24 Nov 2009 09:54:09 -0500

While searching on the net to find different recipes using cranberries, I found this tempting coffeecake. I found this @ http://www.cranberries.org courtesy of Cape Cod Cranberry Growers' Association. -- posted by SassiFras

Big Batch Vegetable Soup

Tue, 24 Nov 2009 10:08:40 -0500

This basic soup can be made with any combination of fresh or frozen vegetables, so it will taste a little different each time you make it. It can be easily doubled or tripled. i got this recipe from Martha's Everyday Food cookbooks - very tasty. -- posted by Chef mariajane

Vegetarian Christmas Not-Nut-Roast (Make Ahead)

Tue, 24 Nov 2009 10:14:33 -0500

This easy vegetarian recipe for Christmas roast is nutfree. Lots of very finely diced veg and mushrooms are baked in a loaf tin with cheesy breadcrumbs on top, to make a moist veggie roast with a crunchy topping for those who would rather not have turkey. If you are making veggie gravy, keep all the trimmings from the vegetables. To freeze: Bake the roast and cool in the tin. Turn out, wrap in foil and freeze for up to 1 month. Defrost in the fridge overnight and reheat in the oven at 375F for 45 minutes, until piping hot throughout. -- posted by English_Rose

Poached Pears

Tue, 24 Nov 2009 10:26:46 -0500

A fantastic recipe for poached pears, of course it would have to come from Martha!! -- posted by Chef mariajane

Grilled Portabella Mushrooms Stuffed With Cranberry and Sausage

Tue, 24 Nov 2009 10:58:51 -0500

I've been searching for cranberry recipes on the internet so I can use up my cranberry stash! I found this interesting recipe @ http://www.cranberries.org courtesy of the Cape Cod Cranberry Growers' Association. I'm posting this for safe keeping, so I can find it when I want to use it. Enjoy! Cook time includes prep time. -- posted by SassiFras

Granola Carrot Bread

Tue, 24 Nov 2009 11:51:46 -0500

I made this bread from the blog Cookie Madness (http://www.cookiemadness.net/?p=5167) and it's really good. A bit dry but a great taste and healthy. -- posted by Boomette

Winter Vegetable Potpie With Cheddar-Biscuit Topping

Tue, 24 Nov 2009 14:01:08 -0500

This is such a delicious dinner for any meal - we all love it here, and the biscuit topping is so-o-o-o-o good!! -- posted by Chef mariajane

Creamy Carrot Potato Boats

Tue, 24 Nov 2009 14:39:16 -0500

I got this from Better Homes & Gardens Diabetic Cookbook. For a "free" garnish, chop the tops of the green onions and sprinkle over the potato boats before servng. -- posted by Sharon123

Persian Style Onion Soup

Tue, 24 Nov 2009 15:09:16 -0500

I think it comes from Gordon Ramsay's Healthy Appetite -- posted by littlemafia

Amazing Chicken Noodle Soup With Acorn Squash

Tue, 24 Nov 2009 16:57:12 -0500

Don't be deceived by the lack of added seasonings. It is full of flavor! Adding the squash makes the whole thing rich and smooth, with a color and consistency similar to Kraft Mac'N'Cheese! Delicious! Even my daughters loved it! (3 yrs & 7 mos) I just took the chicken out for my baby girl, mashed it up, and she couldn't have enough! This recipe makes a whole stock-pot full, and it's super easy to make, so it's a great one to make and freeze the leftovers. I was going to, but it we scarfed it all up in 2 days! -- posted by Chef #1459874

Beef in Red Wine Marinade

Tue, 24 Nov 2009 16:57:45 -0500

Another recipe from my new cookbook "the Gluten-free Kitchen" from Sue Shepherd. Posting this as a tasty beef recipe that is gluten-free without the need to buy expensive bottled ready prepared marinade and tasty for everyone to enjoy . Gluten/wheat eaters- of course you can use your favourite stock powder. Cooking time incudes 2 hours marinade time and ten minutes cooking time for the steaks. -- posted by **Jubes**

Chocolate Splenda Truffles

Tue, 24 Nov 2009 17:44:53 -0500

Taken from a Spenda ad. Cooking time is cooling time. -- posted by Sam #3

Chocolate Pecan Pie

Tue, 24 Nov 2009 17:48:04 -0500

I think my grandmother found this recipe in a magazine in the '50s. Delicious, rich chocolate pie. -- posted by Texan Tapas

Garlic Pita Chips

Tue, 24 Nov 2009 17:48:14 -0500

I have seen many pita chip recipes here so I don't feel so bad about calling this a recipe. I think butter gives them a better flavor than olive oil and it helps keep the seasoning stuck on better. But I promise that you'll never buy pita chips again and I'm sure you'll put these out for parties. cooking time counts for only having two sheet pans and having to do four batches. -- posted by ROV Chef

Two-Onion Soup Gratinée

Tue, 24 Nov 2009 17:48:31 -0500

From the FANTASTIC Williams-Sonoma French cookbook. Double the recipe and freeze half for future use. Posted here for safekeeping. The prep and cooking times are very rough estimates. -- posted by coconutty

Pumpkin Cheesecake

Tue, 24 Nov 2009 17:50:32 -0500

Great dessert for a Thanksgiving feast submitted by Sarah Jialanella. -- posted by BCG Cookbook

B H & G Challah Bread

Tue, 24 Nov 2009 17:50:57 -0500

This is the recipe I have been using since the early 70's. I make it in my KA stand mixer now and let it rise in my proofing oven. Ahh, modern conveniences! I use real eggs, whole milk and unsalted butter. I crumble some saffron threads into the milk and the dough comes out a warm eggy color. There is no such thing as leftover Challah in this house! It makes wonderful sandwiches and the best French toast ever! Times do not include rising times. Total rising times depend on the temperature of your environment. Today my rising times totaled under two hours. Saffron is optional as are seeds. I hope you enjoy this bread as much as we enjoy it. -- posted by Secret Agent

Make-Ahead Turkey Gravy

Tue, 24 Nov 2009 17:52:49 -0500

This recipe allows you to have your gravy ready ahead of time so you don't have to be running around at the last minute trying to make gravy. Check and see if your grocery store regularly carries turkey wings - if they don't you may have to ask for them ahead of time. You don't have to peel the onion, carrots, or head of garlic - the peels have extra flavor, and you'll be straining the stock so they will be removed in the end anyway. If I have already bought my turkey when I am making this gravy, I roast the neck with the wings, and add it and the heart, liver and gizzard to the broth. When you strain the broth at the end, save the heart and the gizzard, set aside to cool, and then finely chop them and add to the gravy at the end. I generally don't add the gizzard to the giblet gravy, because I don't like the texture, but I do add it to the stock pot when I am making the stock. -- posted by xtine

Mandelbread

Tue, 24 Nov 2009 17:52:59 -0500

This is a delicious almond flavored biscotti-type cookie that is not overly sweet. It was my favorite as a child (grandma used to make them). God bless her--she made them by hand. I use a machine (a Cuisinart or a stand mixer) for mixing the rather stiff batter. If the dough is too sticky, lightly flour your hands to shape the loaves. Vary it the way you like, using chocolate chips instead of nuts. Enjoy with a cup of coffee! -- posted by Chef #364186

Peach Custard Pie With Agave Nectar

Tue, 24 Nov 2009 17:53:19 -0500

Adapted from another recipe, this substitutes the sugar for agave nectar and reduces the other liquids to compensate. -- posted by MagnoliaFly

Beef, Broccoli, and Pasta Casserole

Tue, 24 Nov 2009 17:58:06 -0500

I found this on another website, I haven't tried it yet. I am putting it here safekeeping. -- posted by Chef #1242360

Corn Bread and Broccoli Rabe Strata (Melissa Clark)

Tue, 24 Nov 2009 17:58:12 -0500

A decadent recipe from Melissa Clark of the New York Times that combines the cheesy gooiness of a casserole with the custardy richness of a soufflé. Makes a satisfying vegetarian main dish (for 10) or a delicious side (for 16) for Thanksgiving or another special occasion. Recipe can be halved or even quartered. Dish requires at least 4 hours resting time. -- posted by blucoat

Coconut Curry Shrimp

Tue, 24 Nov 2009 18:09:35 -0500

From Penzey's catalog. You can use sweet or hot curry powder in this recipe. -- posted by 2hot2handle