Recipezaar: Main Ingredient,Pork,Picnic recipes

Smoky Jalapeno Bites

Wed, 10 Oct 2007 02:08:18 -0400

I LOVE a jalapeno popper, but I always hate when I bite into the peppers that are cut in half lengthwise and all the yummy cheese pulls off, or you don't get a piece of bacon in every bite, etc. The 2-3 bite process really ruined the deliciousness for me, so my husband came up with a great solution. The flavors in this tasty treat are much the same as many other jalapeno appetizers, but these are cut to be perfectly bite-sized. Note: these can be fully assembled a day ahead of time and baked when it's time to serve. -- posted by luvn-n-the-oven

Memphis Style Pork Ribs

Thu, 11 Oct 2007 23:39:49 -0400

One of three recipes--also try my Kansas City Ribs or Chinese Five-Spice Ribs. Nothing fancy, but folks will rave about these melt-in-your-mouth delites. These are a bit smoky tasting and very savory. -- posted by Battle in Seattle

Kansas City Ribs

Thu, 11 Oct 2007 23:39:55 -0400

One of three recipes--also try my Memphis Style Pork Ribs or Chinese Five-Spice Ribs. Nothing fancy, but folks will rave about these melt-in-your-mouth delites. These are sweet and slightly spicy. -- posted by Battle in Seattle

Chinese Five-Spice Ribs

Fri, 12 Oct 2007 01:26:51 -0400

One of three recipes--also try my Memphis Style Pork Ribs or Kansas City Ribs. Nothing fancy, but folks will rave about these melt-in-your-mouth delights. These are sweet, savory, a bit spicy and have a unique eastern flair. -- posted by Battle in Seattle

Pork Sausage Terrine

Sun, 14 Oct 2007 21:13:34 -0400

Don't be put off by "terrine" in the title: this is a very easy dish, which might make people think you've gone to a lot of trouble! I am not sure how long this takes to make as I have never bothered to time it. -- posted by Zurie

Touchdown Pepperoni Pizza Sandwich.

Mon, 05 Nov 2007 01:00:36 -0500

This is a hybrid of a pizza and a sandwich--in one handy little package. Mix-n-match to adjust for your own personal tastes. I dreamed this up while in line at the check-out knowing I needed something quick to satisfy DS who was anxious to get over to his friend's to watch the game on the big screen TV. DH and the Peanut Gallery thought this rated five stars! Hope you do, too! IDEA: Use the toaster oven OR a panini-maker to get these sammies to the peak of perfection!!! -- posted by Debber

Muffuletta Panini

Mon, 12 Nov 2007 23:49:39 -0500

A delicious, grilled version of the classic New Orleans sandwich. If you can't find prepared olive salad then try to use a chunky style olive tapenade. -- posted by gumboboy

Mesquite Glazed Sausage

Tue, 13 Nov 2007 01:49:47 -0500

From the McCormick Company -- posted by Charlotte J

Raw Broccoli Salad

Thu, 29 Nov 2007 02:09:21 -0500

This is the BEST broccoli salad ever. And believe me when I say that. This is my grandmother's recipe. I make this for potlucks and I am always stopped multiple times for the recipe and lots of compliments. -- posted by Eyemadreamer

Baked Ham With a Cashew Crust

Fri, 21 Dec 2007 02:18:51 -0500

Want something more than just a glaze on your baked Christmas ham? Here 'tis! You can remove the rind from the ham and score the fat up to 1 week before, just recover with the rind or store in a ham bag (soaked in water & vinegar) in the coolest part of the fridge. You can also cook the ham 1-2 days early if you want to serve it cold, or even on Christmas morning if you can't fit your other meat and veggies in the oven at the same time. From Woolworths fresh mag, Dec '07 NB Aust measurements, 1 tlb = 20ml, 1 cup = 250ml -- posted by westivan

Ham and Cheese Sandwiches

Thu, 03 Jan 2008 16:02:28 -0500

Use your favorite unsliced loaf of bakery bread in this easy recipe. I prefer a garlic sourdough, with a nice chewy crust. -- posted by Annacia

Rice, Mushroom & Bacon Delight

Mon, 14 Jan 2008 19:33:37 -0500

A simple & tasty salad from Kraft. I like this warm or cold! -- posted by **Mandy**

Xiao Long Bao (Little Buns)

Tue, 22 Jan 2008 18:31:26 -0500

These will keep you warm on a cold winter night. -- posted by Spicy Little Sister

Pork Roast With Herbed Pepper Rub

Wed, 23 Jan 2008 02:11:24 -0500

This is delicious, especially with cooked apples or applesauce. Leftovers make great sandwiches! -- posted by D. Todd Miller

Carnitas Sandwich With Avocado Salsa

Thu, 24 Jan 2008 20:09:37 -0500

This recipe is courtesy of the Hass Avocado Board. This sounds absolutely delicious; I can't wait to prepare it. -- posted by Happy Hippie

Lightened up Pulled Pork

Sun, 03 Feb 2008 17:16:01 -0500

This has much less fat than it's authentic version! I like to use chipotle and honey barbeque sauce but I suggest you use your favorite. The best part is you can put this in the crockpot before you leave for work and dinner will be ready when you get home! -- posted by cookiedog

Bacon-Scallion Cream Cheese Schmere

Sun, 03 Feb 2008 21:21:53 -0500

A delicious, savory spread for bagels, crackers or as a celery stuffing. From MSN.Com -- posted by KelBel

Zucchini Corn and Ham Frittatas

Fri, 08 Feb 2008 21:23:26 -0500

Another great way to use up an excess of Zucchini. This recipe is so quick and easy and tastes great also. These frittatas can be served hot or cold, and just the thing for a picnic. -- posted by Tisme

North Croatian Pork Liver Pate

Sat, 23 Feb 2008 23:30:40 -0500

This is very simple meal, very tasty when serving with nice cool wine. It is also important to eat it with fresh Vienna bread or any small bread. -- posted by nitko

Cool Ham Rolls With Peanut Sauce

Mon, 25 Feb 2008 21:00:53 -0500

Posted for the March 2008 Green Eggs and Ham game in the Asian forum. From Sunset Magazine's Western Ways with Rice Paper. Rice paper, best known for making spring rolls, is often made of tapioca flour as well as rice flour. You can find it in Asian markets. -- posted by ~Jen~

Souplantation's Joan's Broccoli Madness Salad (Sweet Tomato's)

Tue, 26 Feb 2008 23:58:13 -0500

I had this at a chain salad bar style restaurant in FL called Sweet Tomato's and found it on-line. Souplantation is another name for the chain. It was yummy. I make bacon in the microwave to save time and for easy clean up. If you use precooked baxon bits, this is a no-cook recipe. I think freshly crisped bacon is best but the other will do. -- posted by Oolala

Katsudon (Japanese Dish)

Sun, 02 Mar 2008 21:26:19 -0500

A famous Japanese pork dish that my mom/sis often makes. Had to ask how this was done since I just miss this so much! Asking details from sis was a bit difficult since she just eyes it. I usually substitute it with chicken too and I still love it although she raised her eyebrow when I told her that :D Well, I love to give myself options! :) -- posted by Pneuma

Mrs Miggin's Pie Shoppe - Old English Bacon and Egg Pie!

Wed, 05 Mar 2008 18:52:34 -0500

This is such an easy and simple recipe to make, and yet the result is full of flavour, tasty and a real British classic. You will find this pie on the menu in Britain for lunch, afternoon tea, supper, as a snack, for a picnic, in a lunch box and I am also suggesting this recipe would be great for Brunch as well! This is another slightly adapted classic recipe from my trusty Be-Ro Flour cookbook. This can be made ahead and freezes beautifully - defrost overnight, on a cooling rack so the pastry does not get soggy! Please note, this has no spices in it - although I have suggested optional dried herbs. It is a classic, simple British recipe, where good free range eggs and dry cure bacon are the leading lights, along with crisp, shortcrust pastry! Who is Mrs Miggins? She runs that famous Olde English Pie Shoppe in Black Adder - I love that programme! NB: I note that one reviewer had never seen an Egg and Bacon Pie in any cafe or restaurant since living in the UK! By menu, I was also including the family's "home" menu; where I come from in England, it is very poplular on ALL cafe and tea room menus...........I understand food is very regional, even in a small country like the UK, and although it may not feature much in Manchester, it is a common and exceedingly popular every-day meal in most parts of the rest of the country. Great for a mid-week meal for all the family, cheap and cheerful! -- posted by French Tart

Delia Smith's Traditional Scotch Eggs With Fresh Herbs

Mon, 10 Mar 2008 23:32:43 -0400

Scotch eggs are marvelous for travelers or picnickers! Take some spring onions to go with them and, if you've got plates, some chutney (see my recipe #379361 or recipe #145401 or recipe #118249). This recipe is taken from Delia Smith's Complete Cookery Course. -- posted by BecR

Old English Posh Picnic Raised Chicken and Ham Pie

Wed, 19 Mar 2008 01:25:27 -0400

I will not pretend that this pie is easy or quick to make, however, if you want to impress your friends or family with a sensational "posh" English raised pie then this is the recipe for you! Tender chunks of chicken with pork sausage meat and ham are encased in crisp hot water crust pastry, liberally seasoned with spices and herbs; this pie makes a simply stunning centrepiece for any Glyndebourne style picnic event or for a special celebratory cold buffet, such as weddings, christenings or anniversaries. The pastry used in this pie recipe is hot water crust pastry, which is a direct descendant of "coffer" paste that was used to encase and protect meat whilst it cooked centuries ago the pies then being called coffyns! The pastry is shaped by hand whilst it is still warm, and is excellent for using with intricate pie moulds - the technique is known as "hand raised" and pies made this way are called "raised pies". The pastry is easy to make, but MUST be kept warm whilst you are using it - I keep mine warm over a pan of simmering water. This pastry is excellent for all types of traditional raised pies, such as Game pies, Pork pies and Veal and Ham pies. (Preparation time includes the one day needed for the pie to cool down and then for jellied stock to be added, and then allowing for the jellied stock to set.) -- posted by French Tart

Ham on Biscuits

Tue, 25 Mar 2008 22:19:43 -0400

This is a special sandwich made on cheesey homemade biscuits. From taste of home. -- posted by Courtly

Game-Day Hero

Thu, 10 Apr 2008 23:23:06 -0400

These tasty sandwiches can be made ahead; they travel well, also. Feel free to substitute other meats and cheeses to mix it up. -- posted by Lainey6605

Porchetta - Italian Marketplace Slow Roast Pulled Pork Sandwich

Tue, 22 Apr 2008 01:32:11 -0400

This is JUST gorgeous! A domestic take on the classic Italian marketplace or street food, Porchetta, which is actually roast suckling pig. Porchetta is thickly sliced and served in ciabatta bread as a delectable hot sandwich throughout Italy. My recipe is a much-adapted recipe taken from one of Nigella Lawson's cookbooks, and it is SO easy to make at home. I cook mine in the crock-pot for meltingly soft and tender pulled pork - however, I have also given traditional roasting directions in this recipe. Preparation time includes the 24 hour period required for the pork to marinade in its herbed and spiced rub. -- posted by French Tart

California Asparagus Sandwich

Tue, 29 Apr 2008 00:45:42 -0400

I'm bringing these to the San Francisco Giants game tomorrow. Asparagus with Bacon sounds like a winner to me. GO GIANTS! -- posted by cookiedog

Bubble and Squeak Frittata

Tue, 29 Apr 2008 02:14:09 -0400

Low on effort, high on flavour; this frittata is full of potatoes, sun-dried tomatoes and fried onions. -- posted by English_Rose

Healthy BLT Salad

Tue, 29 Apr 2008 19:31:45 -0400

A yummy, light salad version of one of the most classic sandwiches. Very nice and refreshing--all it needs is a side of greasy ketchup covered french fries to offset the "Healthy" :) -- posted by catercow

Achiote Pork Torta - (Sandwiches)

Tue, 29 Apr 2008 22:43:14 -0400

These are out of this world! I made these to take to the San Francisco Giants game today. Although the Giants didn't win, we left full and happy! The meat in these is very flavorful and gets a nice color from Achiote paste. From my favorite cookbook Baja: Cooking From the Edge. -- posted by cookiedog

Mock-Tato Salad (Healthy and It Tastes Great!)

Wed, 14 May 2008 18:37:56 -0400

Suitable for low carb, diabetic and even everybody else (who will be surprised how delicious this is!) -- posted by Sue L

Honey Ham Sandwich

Wed, 04 Jun 2008 20:03:09 -0400

Really great if you can find that Dutch gouda cheese with the chili pepper in it. Please tell me how you liked it, I really like to know! -- posted by Kelsey*

Zepz

Mon, 16 Jun 2008 18:16:01 -0400

A very good and tasty uncommon sandwich. -- posted by Minichef #2

Maple Mustard Pork Burgers

Mon, 16 Jun 2008 18:24:08 -0400

This recipe is from foodtv.ca the television show called from Licence to Grill hosted by Rob Rainford. Posted for ZWT4. -- posted by WiGal

Caraway Cabbage With Sausage and Potatoes

Mon, 07 Jul 2008 02:56:35 -0400

This is so much better when made with cabbage and potatoes straight from the ground. Most people I know use just a couple of tablespoons of spicy or hot sweet mustard, but I just use regular yellow mustard (and more of it) due to personal preference. I also use a lower fat pork & alligator sausage from Winn-Dixie that might not be available everywhere. I'm sure it would work with any kind. -- posted by sanguis

Yummy Turmeric Glazed Beer Bratwursts

Mon, 14 Jul 2008 17:36:59 -0400

My husband came up with this recipe one day and we all loved it! I hope you do too. -- posted by WI Cheesehead

Chinese-Style Ribs With Guava Barbecue Sauce

Thu, 17 Jul 2008 01:16:28 -0400

This is one of Steve Raichlen's recipes from: Steve Raichlen's Favorite Grills, Memorial Day Cookout, Game Day which appeared in F&W Magazine in June, 2006 edition.The guava barbecue sauce can be made ahead & can stay in the refrigerator for up to 5 days. The sauce can be used for ribs or chicken; it tastes great! -- posted by Manami

Rou Jia Mo (Spicy Pork Sandwiches)

Mon, 21 Jul 2008 19:51:43 -0400

This sandwich is a speciality of Shaan-xi Province in China. I have modified this to use pork rather than the lamb which would be traditional. The filling would also make a great filling for Steamed Buns unstead of the Chinese Barbequed Pork tradtionally used. -- posted by Celticevergreen

Oooh La La! French Savoury Ham, Cheese and Olive Cake

Sun, 27 Jul 2008 03:16:33 -0400

Another one of my savoury "cake" recipes from France. This recipe is slightly more substantial than my Recipe #316039, as this recipe contains ham with white wine and port! Serve this as alternative sandwich bread or as a light snack spread with cream cheese or butter. This cake recipe will also make fantastic little appetisers if the loaf is cut into small cubes and served with olives, cubes of cheese and savoury spreads. Please note that the texture of this savoury cake is NOT like a sweet dessert cake - it will be slightly holey with a robust and slightly chewy texture, almost like sourdough. -- posted by French Tart

King's Club Sandwich

Thu, 07 Aug 2008 22:44:56 -0400

I love Hawaiian bread! I served this sandwich for lunch at my house for a pot luck girl's lunch and everyone loved it!! -- posted by mydesigirl

An Aussie Vegemite Pizza !

Fri, 08 Aug 2008 01:46:55 -0400

I like to zap the onion in the microwave with a bit of butter for a couple of minutes just to soften it up a bit but this is optional. -- posted by Jewelies

Cheesy Bacon Ranch Pasta Salad

Tue, 12 Aug 2008 20:35:34 -0400

Working at a pizza shop in high school, I loved a recipe similar to this. After years of trying to duplicate it, I think I've come about as close as I'm going to get, and I love it. There are many variations on ingredients that will make it healthier, but I suggest trying the original first since it is sinfully delicious. -- posted by 921195

Creamy Bacon Bits

Tue, 02 Sep 2008 02:13:30 -0400

Awesome! Can also substitute ham for the bacon. -- posted by sara_piranha

Slow Cooker Italian Sausage

Wed, 03 Sep 2008 19:28:22 -0400

This recipe came from the cookbook...Lazy Day Cookin. We absolutely love it. -- posted by Chef #634595

Crock Pot Easiest Ever Kielbasa Hoagies

Sat, 27 Sep 2008 11:06:19 -0400

Found this on my rice cooker site. It looks so yummy, and I LOVE kielbasa! Sides suggestions at end of recipe. -- posted by Nana Lee

Croatian Zagorje kotlovina

Tue, 07 Oct 2008 03:19:44 -0400

This is very special meal form region Zagorje in Croatia. It is usually made for large groups of people, feasts, holidays, celebrations, or just drinking parties. The best is to use neck part of pork chopped into schnitzels, various sausages (preferably hot we have one sausage nicknamed Firemens party because it is VERY hot), and of course pork chops. We use a special equipment (you can see on pictures), cauldron (in Croatian: kotao) and that is the origin of the name: Food from cauldron or kotlovina. This is recipe for about 15 persons but of course this can be reduced for smaller party. You can do it at home using frying pot but it will not be so great. -- posted by nitko

Andouille/Beef Burgers, Spicy Mayo & Caramelized Onions

Sat, 18 Oct 2008 16:51:26 -0400

Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his books, Build a Better Burger, includes every winning recipe. Some past winners - and McNair's Louisiana roots - inspired the burger here. Bon Appetit Magazine, July 2006. Recipe by Paul Gayler. -- posted by Manami

Ham Salad

Mon, 20 Oct 2008 23:08:42 -0400

I found a three-pack of large cans of ham in my pantry, which I'm guessing I purchased while in the throes of a BJ's buying spree (if you've ever shopped at BJ's, I'm sure you know where I'm coming from). Anyway, while I was in college, I had this thing for ham salad sandwiches, but I haven't had one in years. So, can of ham in hand, I set about trying to recreate those tasty sasndwiches. Here's what I came up with. Measurements are approximate for now, as I was pretty much winging it this time around. -- posted by Cluich

Muffuletta

Wed, 29 Oct 2008 15:13:39 -0400

A New Orleans sandwich made with Italian bread, cold cuts, cheese and olive salad. Serve at room temperature with a root beer. This is the All Star Sandwich Bar version, as seen in the Roadfood Sandwiches cookbook. -- posted by Cherry Tart

Ham Avocado Cream Cheese Sandwiches the Hac

Wed, 29 Oct 2008 18:01:47 -0400

Artery clogging wondrous sandwich -- posted by Chef #568112

Shrimp and Chorizo Flatbreads

Tue, 25 Nov 2008 23:40:37 -0500

Chef Way Garces' recipe found in "Chef Recipes Made Easy" Food & Wine Magazine, August 2006 edition shows us how to use these wonderful pitas in place of the coca dough he would normally use. He also cooks dried garbanzos for the bean puree - we chose a good-quality prepared hummus, fresh shrimp and spicy slices of Spanish chorizo! Serve with a spicy, medium-bodied Tempranillo: 2001 Bodegas Montecillo Crianza. These were great when we made them when we had our mock-elections here at the home, they were very tasty. -- posted by Manami

Meat Loaf With Red Wine Glaze

Tue, 02 Dec 2008 00:21:35 -0500

The meat loaf brushed with the red wine glaze, caramelizes as it bakes. Making it delicious! The "maligned" meat loaf takes on beautiful glaze & the glaze makes it especially easy to pair with wine. The meat loaf isn't heavily seasoned so it can be paired with almost any fullbodied red. Try a firm Cabernet like the 2005 Chateau Ste Michelle Columbia Valley. Recipe by Shea Gallante; from: Promiscuous Food: "Recipes that Pair with Many Wines", 6 Pairing tips from Shea Gallante. Recipe appeared in F&W Magazine, April 2008. -- posted by Manami

Baked Beans With Ground Beef and Bacon

Tue, 16 Dec 2008 18:36:25 -0500

I often take these for potlucks or parties. People always love them. -- posted by Lainey6605

Ham, Cheese and Mushroom Quiche

Mon, 29 Dec 2008 22:48:06 -0500

I've adapted this recipe from one which featured in the pre-Christmas 2008 Australian magazine 'New Idea' as an excellent way to give new life to various leftovers from the Christmas Day meal, in this case, leftover leg ham. This recipe can, of course, be made at any time of year, with leftover ham or ham bought specifically for making this recipe. The preparation time below includes the time needed to bake and cool the pastry case. The other recipes posted from this collection are Recipe #344949, Recipe #345642 and Recipe #345416. -- posted by bluemoon downunder

Festive Terrine

Tue, 30 Dec 2008 15:50:35 -0500

I adapted this recipe from the December issue of the excellent Australian Delicious Magazine. I added some duck leg-meat, as it was on hand, and this was a great addition. I omitted the garlic from the original recipe, as I felt it would overpower the other flavours. The original recipe also included 1/2 cup brandy - I didn't have any so didn't add it - instead I added the juices of the duck, which had been roasted in honey and allspice. It was simple to make, and had a beautiful presentation and flavour. Serve cold, accompanied by a fruit relish - I used a cherry relish as it was served for Christmas lunch. You could use rasher bacon as a substitute for prosciutto to line the terrine - the prosciutto was a leaner option, and about the right size to wrap the terrine. -- posted by ChrisWells

Franks & Beans Casserole

Wed, 31 Dec 2008 18:27:15 -0500

This tastes like a corn dog and chili dog all in one. It is from Rachael Ray. -- posted by Lainey6605

Sausage and Couscous Salad

Tue, 06 Jan 2009 01:26:12 -0500

This recipe is delicious served cold, ideal for lunch or supper. -- posted by English_Rose

Ham & Egg to Go

Fri, 09 Jan 2009 17:59:33 -0500

Simple recipe for breakfast, or add a salad for a lunch or dinner. Leftovers are great for breakfast on the run, or a snack to go. Packs well in the lunch box and picnic basket too. -- posted by Sunny Yukon

Pea, Ham and Cheese Muffins

Tue, 20 Jan 2009 17:07:12 -0500

These savoury muffins are ideal for a lunchbox or picnic. Serve warm with butter, as a light lunch with a cheese omelette, or as a savoury snack. -- posted by English_Rose

Pineapple Barbecued Spareribs

Tue, 27 Jan 2009 02:03:43 -0500

This is a versatile recipe that can be made in the oven or on the barbecue. Easy and it has gotten several excellent reviews from my friends. Recipe came from a southern cookbook. -- posted by aronsinvest

Bagel Chicken Salad Sandwiches

Tue, 03 Mar 2009 15:25:31 -0500

We love to take these along for picnics and hikes. The bagels hold against the salad unlike bread. I love the addition of bacon in this chicken salad. -- posted by mommyoffour

Grilled Tuscan Chicken Sandwiches

Sun, 22 Mar 2009 03:22:44 -0400

A great hot sandwich with flavorful grilled chicken, savory veggies and provolone cheese. This is a easy and simple recipe don't let the long instructions drive you away. Note: I don't add the salt since the salad dressing has enough. -- posted by Porfavorcorona

Serbian Cevapi

Wed, 01 Apr 2009 04:12:56 -0400

This recipe is for Serbian Cevapi or also known as Cevapcici. They are home made sausage links for lunch or dinner usually served over a bed of minced onions on a platter. They are also served in sandwhiches with Pita or Home made Flatbread (Lepinja) with raw onions, tomato wedges and lettuce. Or a Serbian spread called Kajmak. This recipe makes about 45 links depending on how you cut them. I would suggest letting them sit in the fridge or cool place over night to let the flavor set in.. But at least 2 Hours to cool in fridge. -- posted by Chef #1222633

Flat Meatballs (Frikadeller-Style Patties)

Wed, 01 Apr 2009 12:38:05 -0400

Mildly spiced and herbed with the meat flavour enhanced with sesame oil and soy sauce for an Asian touch, these go down well with both children and adults. Serve with potato wedges, gravy and/or ketchup. Note: The German Frikadeller typically contains white bread cubes briefly presoaked in milk and chopped onions. This recipe omits them. Add them in if you so wish. -- posted by RotiJala

Heather's BBQ Baked Beans

Mon, 13 Apr 2009 17:53:15 -0400

I've brought this variation of baked beans to many BBQ's, even has made an appearance at Easter dinner - its one of those recipes that people say 'oh would you bring those baked beans again please.' I always make them in the crock-pot, but have included instructions for oven too. Leftovers re-heat very well. -- posted by Brooke the Cook in WI

Ultimate BLT

Fri, 24 Apr 2009 17:09:09 -0400

In anticipation of the beautiful garden tomatoes I'm looking forward to, I want to post this recipe! I found this on myrecipes.com and adapted it to fit our tastes. Yummy! Please note the Basil Aioli makes 1 cup. And cooking time for Aioli is 30 minutes, not included in cook time for sandwich. -- posted by kittycatmom

Cheddar BLT Burgers With Tarragon Russian Dressing

Mon, 04 May 2009 14:34:16 -0400

At BLT Burger in Las Vegas chef Laurent Tourondel brushes burgers with butter while they're on the grill. The natural sugars caramelize, making the meat extra-delicious. Food & Wine Magazine, June 2009 edition.From: Dip Meat in Cold Water, 20 Smart Tips for Everyday Grilling Chef Tourondel suggests that by dunking the patty in cold water for about 30 seconds before grilling will make the burger juicier - and it does! :) We made these last night and they were awesome! However, we did make a few changes. We omitted the tarragon (don't like anise flavor!) and replaced with an extra tablespoons of parsely. We then made the dressing with shrimp and seafood sauce with horseradish instead of the ketchup. Thay are really fantastic! A luscious burger topped with both cheese and bacon should be paired with a substantial red winethe tannins in the wine will cut through the richness of the burger. -- posted by Manami

Italian Sausage and Red Onion Quiche

Sun, 10 May 2009 19:16:35 -0400

These flavours blend beautifully to make a lovely, robust quiche. You could use an unbaked pie shell rather than dough- this is just how I make it. If your quiche pan is tall, you may like to increase the egg and cream mixture in a ratio of 4 eggs: 1 cup cream. -- posted by Shuzbud

Robust Country Baked Beans

Sat, 16 May 2009 10:41:25 -0400

Long slow cooking brings out old-time flavor in these hearty baked beans. Can be served as a meal or as a side. The recipe doesn't state if this can be cooked in a crock-pot, but if anyone tries it in a crock-pot please let me know. Prepare ahead, beans need to soak in water overnight. From Land-O-Lakes Cookbook. -- posted by daisygrl64

BLT With Caesar Mayo

Mon, 18 May 2009 14:11:46 -0400

I love Caesar Salads, and I love BLT's combining 2 of my favorites togethers is a given! YUMMY, YUMMY, YUMMY!!! from Sunset Magazine 6/2009 -- posted by kittycatmom

Sweet Onion Pie

Fri, 29 May 2009 02:11:44 -0400

A delicious savory pie from The Times-Picayune. Reasonably healthy when coupled with a nice salad or bag of crunchy vegies, this is a good source of economical protein that tastes great. Excellent warm & at room temp. Travels well for picnics & potlucks. I like cutting into 6 slices & wrapping each one in Saran wrap & putting back into pan for knoshing on the boat. Scattering 2 to 3 inch chives tips across the pie before baking is very pretty. -- posted by Buster's friend

Eastenders Jim Branning's Favourite Bacon Sarnie, by Lynn Slater

Sat, 06 Jun 2009 01:46:48 -0400

Great sandwich to eat while watching "As Time Goes By" or "EastEnders". -- posted by BBCFan

Wholly Turkey Bacon Wrap

Wed, 17 Jun 2009 14:37:18 -0400

I was trying to find something different than the normal sandwich for my boyfriend to put in his lunch. I found a blt wrap recipe that I was just going to change a little but by the time I was done, I realized there was hardly anything the same! This is one of his new favorite wraps. -- posted by PearlyGirl

Egg Salad BLT

Thu, 18 Jun 2009 01:13:50 -0400

Two of my favorite sandwiches made into one! What could be better than that! This can be made lighter by removing a bit of the egg yolk. Delicious sandwich! Found on Cooking Light.com -- posted by kittycatmom

Hawaiian Calzone

Tue, 23 Jun 2009 01:18:15 -0400

This makes a really nice change from pizza. The classic ham and pineapple combination works beautifully here. -- posted by Shuzbud

Bacon and Macaroni Frittata

Tue, 23 Jun 2009 01:19:49 -0400

This is quick and easy to prepare- a great meal with salad in the summer or with more substantial sides in the winter. I like that it is a complete meal, without the fatty crust associated with a quiche. If you do not have Cavenders seasoning, pepper will do. I use extra lean bacon medallions so add about 1/2 tablespoon of oil to cook the bacon in. -- posted by Shuzbud

Las Olas Boulevard Club Pasta Salad

Wed, 24 Jun 2009 15:35:10 -0400

Club sandwich and pasta salad combined! -- posted by mailbelle

California Pasta Salad

Mon, 29 Jun 2009 00:58:49 -0400

A delicious spinoff of a cold California pizza my mom sometimes makes. -- posted by stealmystapler

Cheesy Pigs in Blankets

Fri, 24 Jul 2009 13:41:36 -0400

Stuffed hot dogs filled with spicy brown mustard, cheese and sweet pickle relish are simply irresistible! from Woman's World -- posted by PMHawk

Easy Italian Salami Pasta Salad

Fri, 07 Aug 2009 02:34:10 -0400

This is a recipe that is easy to make from ingredients that are often in the fridge/ storecupboard. If it is served straight after the minimum 30 minute chill time, you may find that there is a lot of dressing in the salad- this is so that it doesn't dry out if it is stored in the fridge for a few days. Serves 4 as a side dish but this would also make a good take-to work lunch or potluck dish. -- posted by Shuzbud

Sweet Baked Beans

Mon, 17 Aug 2009 12:44:19 -0400

Here we have another baked beans recipe. Beans have to be soaked for 12 hours. Prep time includes soaking beans. -- posted by daisygrl64

Asparagus & Corn Quiches

Mon, 24 Aug 2009 01:51:03 -0400

Quiche is always so versatile - an easy-to-prepare dinner, lunch or snack; and individual quiches are great for take-to-work lunches or for picnics or potlucks. Made with the canned vegetables, this can be made very quickly but it can, of course, also be made with fresh or frozen vegetables. If you are using frozen vegetables, steam them briefly and make sure that all excess liquid has been drained off - or saved for making soup, such as my Recipe #135453. I've adapted this recipe from one I found on the Simply Great Meals website. Conversions: 425g = approximately 131/2 ounces; 125g = 4 ounces. -- posted by bluemoon downunder

Ww Low Fat Creamy Bacon and Onion Pasta

Mon, 31 Aug 2009 11:48:08 -0400

This is a great substitute if you're craving creamy sauces but can't have the calories. The original recipe (from a supermarket recipe card) calls for creme fraiche but I'm sure lite sour cream would be just fine. This is also quick and easy on the budget. -- posted by Shuzbud

California BLTs -- Ina Garten/Barefoot Contessa

Mon, 28 Sep 2009 02:00:07 -0400

I saw Ina make these on her show and thought they looked super duper yummy. I want to try this method for cooking bacon, as my DH loves it but I hate the mess it makes cooking it in a pan. I also editted this a bit to make it more diet friendly... :) I'm putting this here for safekeeping -- have not tried yet but it has several good reviews on foodnetwork.com! -- posted by megs_

An Indoor Camembert Picnic Platter for Parties and Fêtes!

Mon, 05 Oct 2009 17:05:54 -0400

Picnic like the French with a perfectly ripe Camembert, some garlicky sausage and a fresh, crusty baguette - eh voila! No need to go outside for a picnic, if the weather is inclement; enjoy a picnic in your kitchen at the kitchen table, or use the cheese platter as a centrepiece for parties, fêtes, cocktails or social gatherings! Lay a tartan rug on the table and use wicker baskets or a hamper if you wish...........be as "rustique" or as "chic" as you want to be! Great for Christmas, Thanksgiving, New Year, as well as for a summer picnics of course! -- posted by French Tart

Mini Egg & Bacon Pies

Wed, 07 Oct 2009 12:31:18 -0400

This is my little egg & bacon pie. It is very basic, made for kids, so feel free to add any little herbs, etc, that you like! They are great served either hot or cold, and my kids love them in their lunchboxes. -- posted by Sara 76

Mini Bacon & Zucchini Pies

Thu, 08 Oct 2009 11:05:46 -0400

This is a great little recipe I came up with yesterday, to use up some leftover ingredients! They are great hot, or cold! You can make these as written, in a muffin pan, or make small free form pies by cutting the pastry sheet into 4 squares, and placing a spoonful of filling in each square, then pinch the sides up to form a parcel. I have posted pics of both. -- posted by Sara 76

Polly's Broccoli-Cauliflower Salad

Fri, 16 Oct 2009 17:05:12 -0400

This is a family favorite that is served at all our family dinners by my grandma. She loves to cook and found it in an old church cookbook she got years ago. It makes a good side dish to any dinner and doesn't take long to make. Fast and easy, this one is a keeper. * For a more festive look you could use red onion and add cherry tomatoes in it as well. -- posted by i_luv_chocolate

Simple but Tasty Potato and Pancetta Salad

Mon, 19 Oct 2009 15:24:59 -0400

Delicious potato salad recipe that I made up. I always make it for any BBQs or summer parties we have at home and there is never any left. Also make it regularly to eat for lunches and it always goes down well with my friends who sometimes ask me to make extra portions so they can have it for lunch at work too :-) A 1kg bag of potatoes makes enough for 4-8 portions depending on whether you are eating it as a full meal e.g. 4 portions if eating as a meal in itself, or 8 portions if serving as a side at a BBQ etc. It can be eaten straight away but it tastes better the longer it's left for the flavours to mature. I usually leave it at least overnight before eating but sometimes even longer, up to a few days and it tastes better the longer you leave it :-) Please not prep time does not include allowing to cool before adding the mayo. -- posted by .x. Lauren .x.

Bill's Pork Barbecue in a Crock

Wed, 28 Oct 2009 17:22:27 -0400

If you are looking for a easy tasty tender barbecue you have to try this recipe. I have tried barbecue all over the country. My favorite is Carolina barbecue and Richmond barbecue. I have tried to marry the two and I hope and think this does. Have fun with this! -- posted by Chef 1086570

Simple Ham Spread

Thu, 05 Nov 2009 02:18:54 -0500

Here's a very simple and basic ham sandwich spread from Jean Pare's Company's Coming Soups & Sandwiches. You can make this as written, increase the quantity of chopped onion or add things like chopped celery and mustard to add more flavour. This recipe should be enough to make 4 sandwiches. -- posted by Dreamer in Ontario

Barbecued Shrimp BLT Sandwich With Lemon Butter Sauce

Sat, 07 Nov 2009 12:39:37 -0500

This is a Wolfgang Puck recipe and it is delicious! I found it again when I was surfing the net - as always, looking for something else, and voila I found it! I had eaten this a long time ago when a friend prepared it for us, my friend left for somewhere in Cuba -- never to be heard of again, more than likely she is very busy trying to build a house for her folks wheeling and dealing, so as to get what she needs -- she doesn't have time to write and then find someone that she trusts to deliver the letter to me! Anyway -- the recipe is truly wonderful! :) Wine pairing: If you're feeling adventurous try a full and oakey Chardonnay from Australia like Rosemount, Petaluma or Lindemans. This dish goes great with a number of the micro brews, such as Anchor Steam, Sierra Nevada or the most popular Samuel Adams. -- posted by Manami

Bacon and Sweet Potato Salad With Warm Honey Mustard Dressing

Tue, 24 Nov 2009 12:23:14 -0500

Tasty sweet potato salad served on baby spinach leaves. Salad features green beans, Canadian bacon, red onion, and a honey Dijon dressing. I found this recipe @ http://www.sweetpotatorecipes.net I'm posting it here for safe keeping. -- posted by SassiFras

Grilled Spareribs With Cherry Cola Glaze

Mon, 28 Dec 2009 16:00:08 -0500

Got this from Epicurious. Make sure to use flat soda. Let the soda stand at room temperature for at least 4 hours or overnight, this is important because you will need to boil the soda. The sauce can be prepared ahead of time (up to one week), cover and refrigerate. Bring to room temperature before using. The ribs can also be prepared up to the baking step one day ahead, keep covered in foil packets and refrigerate. Let stand at room temperature 1 hour before continuing with adding sauce. For the Dijon mustard with horseradish, since I couldn't find any, I just add about a teaspoon or two of horseradish to the Dijon mustard. If you can't barbecue the ribs on the last step, just broil them in the oven until the sauce has caramelized. -- posted by JMigs;0)

Fortnum and Masons Authentic Scotch Eggs With Sausage and Herbs

Tue, 12 Jan 2010 17:06:45 -0500

Freshly boiled eggs are encased in a herb flavoured sausage jacket and are then deep-fried until golden and crisp, delicious! Contrary to popular belief, Scotch eggs are not Scottish, and they were actually invented by the famous London department store Fortnum & Mason in 1738, where they are still available today. The word "Scotch" is an old English word meaning to chop or mince, and obviously, the eggs are covered with chopped or minced pork sausage meat, hence the name Scotch Eggs. They are traditional British picnic food but I also like to serve them as a light lunch or snack, and they make a wonderful addition to the buffet table. These tasty traditional English specialities have had bad press over the years; mainly down to commercial mass production, but if you make them at home with fresh, free-range eggs and the best quality sausage meat, they will taste divine, and they will always be the stars of the picnic hamper or family lunch table! PLEASE use high quality sausage meat or sausages, with at least 70% meat content.Historical Note: Founded in 1707, Fortnum & Mason (F&M) stocks "food fit for a queen". The 300-year-old British department store, famous for its jams, teas, and sauces, provides the Queen with her annual supply of Christmas puddings and holds the "Royal Warrant. -- posted by French Tart

Traditional Potted Spiced Ham for Tea Time by Mrs Beeton

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

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

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

Spicy Chicken & Bacon Pasties

Sun, 07 Feb 2010 11:38:49 -0500

These easy to eat chicken and bacon pasties are perfect for on the go, lunch boxes, or a main meal served with a nice green salad. -- posted by English_Rose