Recipezaar: Meat,Dinner Party recipes

Albondigas Spanish Style

Mon, 18 Jan 2010 02:33:10 -0500

SPANISH TAPAS RECIPE: The original Albondiga recipe was Moorish in origin. Now offered throughout Spain, every tapas bar varies the recipe to suit the local tastes. -- posted by Celticevergreen

Lamb Chops With Yogurt-Mint Sauce

Tue, 19 Jan 2010 08:44:15 -0500

From "Wine Lover's Healthy Weight-Loss Plan" Recommended Wine Pairing: Petit Sirah or Syrah -- posted by GoldsmithLissa

Lamb or Venison With Cherry-Ginger Sauce

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

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

Chicken Poached in Orange Juice and Fresh Rosemary

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

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

Savory Bacon Bites

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

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

Pat's Do Ahead Party Chicken

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

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

Easy Skillet Chicken Breasts Nero Style

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

Full of flavor and nutrients this traditional Italian recipe is easy to prepare and makes a delightful change from boring baked chicken. Saute'ed chicken is graced with fresh asparagus, tomatoes, artichoke hearts, olives and a variety of herbs - Makes for a "WOW" one-pan family weeknight dinner. -- posted by Feast Your Eyes!

Rack of Lamb With Herbed Salt

Wed, 20 Jan 2010 05:51:18 -0500

Taken from an old Easy Entertaining mag. -- posted by katew

Renaissance Stuffed Veal Shoulder from Dubrovnik

Wed, 20 Jan 2010 15:53:16 -0500

I was recently reading some memoirs by Dubrovnik renaissance writer Nikola Naljeskovic where he mentioned some recipes from his time (16th century). I decided to submit them so everyone can enjoy these excellent meals. -- posted by nitko

Lamb With Blackberry Sauce

Wed, 20 Jan 2010 23:49:45 -0500

I love lamb, growing up with it on the farm. But, there are times that you just can't stand one more "lamb with mint jelly" recipe. This is the one recipe you serve for that Special Occasion; I serve Spinach timbales and Mashed Sweet Potatoes with this dish. -- posted by The_Swedish_Chef

Bourbon Beef Grill or Broil

Thu, 21 Jan 2010 00:32:11 -0500

I love grilled and broiled beef, but sometimes I have to buy a really tough piece of meat because of the expense. This marinade will make a tough piece of meat enjoyable, as long as you let it soak for at least 8 hours. Great taste, and uses things you normally have in your pantry. Prep time does not include marinating time!! -- posted by breezermom

Renaissance Hvar Roasted Duck With Apples

Thu, 21 Jan 2010 13:00:45 -0500

This recipe is from island Hvar in Croatian Dalmatia. It originates from 16th century. Originally it was roasted pod peku or baking bell, but it is almost the same if you make it in oven, covered with aluminum foil or any other cover. The recipe is mentioned in Martin Benetovic papers, also one of the renaissance Croatian writers form 16th century. -- posted by nitko

Roasted Cornish Game Hens With Sesame-Ginger Sauce

Thu, 21 Jan 2010 17:27:04 -0500

This is a recipe I found in a magazine a few years back and it never disappoints! I usually use this for dinner parties because it can be prepared ahead of time and takes very little effort. This calls for Cornish Game Hens but I always use mixed pieces of chicken with the skin on! Just watch because the chicken breasts cook faster than the dark meat. I never alter the ingredients but I do marinate it for at least 4 hours or longer. I serve this with garlic-mashed potatoes and broccoli!! Oh- don't forget the last step with the reserve marinade! Enjoy!! -- posted by Time4tea

Gorgonzola Stuffed Chicken Breasts With Strawberry Gastrique

Thu, 21 Jan 2010 17:48:09 -0500

This was so yummy and pretty too! I stuffed my chicken and seasoned ahead of time, which made dinner a cinch. You could make the sauce up ahead of time and just reheat upon serving. My twist on a Cooking Light recipe. -- posted by KPD

Sausage and Mushroom Dip

Fri, 22 Jan 2010 10:53:46 -0500

This is a wonderful game day recipe hope you enjoy it as much as I do serve with bagel chips or hearty wheat crackers -- posted by Chef Rotenberry

Simple Stuffed Chicken Breasts

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

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

Honey Clove Brine for Mr. Turkey

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

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

No Worry Chicken Curry in a Hurry

Fri, 22 Jan 2010 17:05:49 -0500

Sweet and spicy curried chicken, in a hurry! A delicious week night meal -- on the table in just 30 minutes start to finish!! Made with handy items from the pantry. Adjust the curry powder to suit your own personal taste. Serve over hot cooked rice with a side salad. -- posted by BecR

Smoked Ham Souffle - - Healthy, South Beach Diet, Low-Carb

Sat, 23 Jan 2010 05:46:52 -0500

phase 2 -- posted by GoldsmithLissa

Goat Cheese and Prosciutto Souffle - Healthy, South Beach Diet,

Sat, 23 Jan 2010 05:47:29 -0500

Variation of south beach diet souffle recipe Phase II -- posted by GoldsmithLissa

Sausage and Cheese Souffle - Healthy, South Beach Diet, Low-Carb

Sat, 23 Jan 2010 05:49:57 -0500

Variation of south beach diet souffle recipe Phase II I recommend broccoli if you're going with ham but asparagus or more spinach if you're going with sausage -- posted by GoldsmithLissa

Chicken, Thyme and Shallot Casserole

Sat, 23 Jan 2010 13:00:41 -0500

Hearty, warming and very tasty family food. -- posted by English_Rose

Mahogany Glazed Cornish Hens

Sat, 23 Jan 2010 22:39:50 -0500

Conish hens are not just any small chickens, but a special, plumper hybrid developed in the late fifties. They are often sold frozen, but can be thawed overnight in the fridge. In found this recipe in Good Housekeeping magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Slimmed-Down Chicken Pot Pie

Sun, 24 Jan 2010 16:56:44 -0500

This is an easy recipe that looks fancy. Don't hesitate to vary the vegetable ingredients...peas, corn, green beans. Yummy comfort food. -- posted by KathyP53

Hoppin' John Stew With Cheddar Cheese Grits

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

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

Classic Chicken and Dumplings

Sun, 24 Jan 2010 18:25:32 -0500

Like my mom's. From Southern Living. -- posted by KathyP53

Dean and Deluca's Authentic Bavarian Sauerbraten Pot Roast

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

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

Melted Foie Gras on Country Bread With Armagnac

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

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

Cooking Light's Seared Orange Duck Breast

Mon, 25 Jan 2010 11:29:29 -0500

This is from Cooking Light, 2006. I've used duck legs and it works just fine. I also add Chinese five spice to the duck with the orange zest and garlic. And sometimes, I turn it into a drunken duck by adding a tablespoon or so of Grand Marnier to the sauce while I'm reducing it. I serve this beautiful dish with whipped sweet potatoes (with orange zest, cream cheese and Chinese five spice powder) and roasted green beans with shallots. This pairs nicely with a sweet to semi-sweet white wine. Enjoy! -- posted by RockChalkChick

Peppery Cardamom Beef Roast and Gravy

Mon, 25 Jan 2010 11:59:34 -0500

Tender and flavorful beef roast adapted from tammysrecipes.com. We love it because it's so easy to make! -- posted by The Natural Mommy

Pasta With Tequila Lime Cream Sauce

Mon, 25 Jan 2010 16:11:18 -0500

This is a good recipe that I found in Epicurian Recipes Website and posted it for CJAY in the topic thread, but here it is for public review. -- posted by pinky kookie

Chicken Al Tequila - Texas Style

Mon, 25 Jan 2010 16:25:32 -0500

This is an excellent recipe from Allrecipes website and posted by Brenda Broadway. She wrote: "This dish is colorful and the ingredients prepared ahead of time. Your family and friends will love this recipe!." I also posted this recipe for CJAY in the topic thread but I think is too good to share it with all of you. Hope you enjoy it. -- posted by pinky kookie

Grilled Pineapple Burger... Perfection on a Bun.

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

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

Chicken With Butternut Squash

Mon, 25 Jan 2010 19:01:05 -0500

I found a fabulous recipe here recipe#397055 but sadly it did not fit into my diet. So I went to work to see if I could keep the same wonderful flavor while making the recipe a bit healthier! Thank you Texas Ladybug for sharing your fabulous recipe#397055! I give all credit to you! -- posted by mama's kitchen

Sirloin Tip Roast With Bacon

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

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

Em-Chiladas

Tue, 26 Jan 2010 09:38:16 -0500

A simple enchilada recipe that will impress guests and satisfy that pesky enchilada craving... -- posted by Emily Jane

Food Network Nuevo Latino Chipotle Beef

Tue, 26 Jan 2010 10:07:00 -0500

I do the beef stew part in a crockpot instead of stockpot in the oven. I also steam the butternut squash in the microwave, but you can follow the recipe the way Food Network's Challenge winner described below. I used chipotle peppers in adobo sauce instead of ground chipotle,too. -- posted by janric

Steph's Asian / Southern Fusion Ribs.

Tue, 26 Jan 2010 12:11:49 -0500

Ribs ! That don't need hours to marinade ! -- posted by Dipps

Creamy Cardamom Chicken

Tue, 26 Jan 2010 12:28:45 -0500

This is a mildly spiced Persian dish of tender chicken in a creamy, mild sauce. It is easy to make and re-heats very well if made ahead of time. -- posted by English_Rose

Pork Chops Baked on Tomato and Rosemary Potatoes

Tue, 26 Jan 2010 12:43:15 -0500

These chops are cooked on boulangere-style potatoes - thinly sliced potatoes, onions and tomatoes cooked slowly with stock and butter until they are meltingly tender. An Ainsley Harriot recipe. -- posted by English_Rose

Roast Tarragon Chicken and Vegetables

Tue, 26 Jan 2010 15:47:48 -0500

A family meal all cooked in one roasting tray. The chicken requires no maintenance once it is in the oven as the tarragon butter under the skin bastes the meat as it cooks, keeping it moist and succulent. -- posted by English_Rose

Catalan Chicken Stew

Tue, 26 Jan 2010 16:02:13 -0500

This one pot dish not only saves on washing up, but all the lovely flavors and aromas mingle together. -- posted by English_Rose

Moroccan Meatballs & Couscous

Wed, 27 Jan 2010 07:20:02 -0500

Moroccan meatballs made with spiced lamb served with herb cous cous. This was just shown on TV here in the UK and I thought I'd save it on here for future reference, looks yummy! -- posted by English_Rose

Barbeque Spice Rub

Wed, 27 Jan 2010 10:46:59 -0500

This is perfect for all meats, especially chicken, and when cooking on the grill gives off a fantastic aroma. Makes enough for 2lb of meat. -- posted by English_Rose

Tomato and Chili Marinade

Wed, 27 Jan 2010 10:53:02 -0500

This spicy marinade recipe makes enough for 2lb of meat or chicken. It goes best with beef, pork, lamb or chicken. Marinade red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose

Indian Yogurt Marinade

Wed, 27 Jan 2010 10:58:29 -0500

If you like it cool and spicy, this is a great marinade for chicken, lamb or firm white fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose

Moroccan Spiced Marinade

Wed, 27 Jan 2010 11:09:16 -0500

If you like it spicy, this is a great marinade for chicken, lamb or beef steaks. This marinade recipe makes enough for 2lb of meat, chicken or beef. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose

Chinese Marinade

Wed, 27 Jan 2010 11:14:43 -0500

If you like Asian flavors, this is a great marinade for chicken or pork. This marinade recipe makes enough for 2lb of meat. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. -- posted by English_Rose

Thai Spiced Marinade

Wed, 27 Jan 2010 11:25:26 -0500

If you like Thai flavors, this is a great marinade for any meat, poultry or fish. This marinade recipe makes enough for 2lb of meat, chicken or fish. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge. Marinate fish for 30 mins at room temp or 2 hours in the fridge. -- posted by English_Rose

Indian Spiced Rub

Wed, 27 Jan 2010 11:36:08 -0500

This rub makes enough for 2lb meat, poultry or fish and goes especially well with chicken, lamb and firm white fish. -- posted by English_Rose

Szechuan Pork With Bok Choy

Wed, 27 Jan 2010 12:19:20 -0500

Simple and stylish supper. Time does not include marinating. -- posted by English_Rose

Roast Honey and Cumin Chicken

Wed, 27 Jan 2010 12:26:47 -0500

Sweet and sour supper in one dish! -- posted by English_Rose

Andalusian Bean and Chorizo Potaje (Stew)

Wed, 27 Jan 2010 13:31:09 -0500

Try this classic Spanish combination of chorizo and butterbeans in a fresh tomato sauce. Perfect for a warming winter supper. -- posted by English_Rose

Maple Roast Chicken With Potatoes & Thyme

Thu, 28 Jan 2010 09:13:30 -0500

An easy one-pot dish combining sticky chicken with delicious roasted vegetables. -- posted by English_Rose

Fragrant Roast Chicken

Thu, 28 Jan 2010 09:26:05 -0500

A great make ahead roast - it's delicous cold, or eat it straight out of the oven. -- posted by English_Rose

Key Lime-Blue Cheese Chicken

Thu, 28 Jan 2010 09:37:19 -0500

Like all fun discoveries, this dish was created by accident: I made it on a whim while vacationing in Key Largo, Florida, out of "whatever was in the refrigerator." But who would have guessed that blue cheese and key lime are divine together?! This dish can be made with any limes, but Key Limes are sweeter and more fragrant. We also learned that partially grilling the chicken added a lot to the flavor! -- posted by Chef Goosebean (#699861)

Chicken & Mushroom Puff Pie

Thu, 28 Jan 2010 11:29:46 -0500

This is just what you need on a cold night. Serve with creamy mashed potatoes. -- posted by English_Rose

Beef, Mushroom & Red Wine Pies

Thu, 28 Jan 2010 11:39:43 -0500

Stewing beef is a good budget choice. It needs longer cooking, but the result is worth it. -- posted by English_Rose

Mushroom-Stuffed Chicken

Thu, 28 Jan 2010 12:14:10 -0500

Chicken breasts with a rich porcini mushroom stuffing. -- posted by English_Rose

Grilled Figs With Prosciutto and Aged Balsamic

Thu, 28 Jan 2010 15:43:48 -0500

Nice blend of sweet and savory -- posted by GoldsmithLissa

Gordon Ramsay's Sticky Baked Chicken Drumsticks

Thu, 28 Jan 2010 16:14:17 -0500

Came from Rachael Ray's show. -- posted by aronsinvest

Glazed Bacon Appetizers

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

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

Convection Roasted Chicken

Fri, 29 Jan 2010 05:53:06 -0500

This is easy! If you don't have a convection option just roast it conventionally and it will be yummy. -- posted by Secret Agent

Pork Top Loin With a Red Bell Pepper, Mushroom, and Onion Sauce

Fri, 29 Jan 2010 09:08:03 -0500

Simple yet a killer dish for a nice evenning dinner for 4-6 -- posted by Cookin' Daddy

Lori's Mexican Chili Crockpot Soup

Sun, 31 Jan 2010 14:11:03 -0500

Lauralie41 (Lori) gifted me with a RecipeZaar premium membership renewal and I wanted to thank her for her kindness! Please feel free to change the ingredients to personalize it to your tastes. If you don't want to use the crockpot, just make everything in a large pot, cover and let simmer on low for at least an hour. I have included some of Lori's favourite ingredients in this hearty soup and I hope that she and you like it. Enjoy! -- posted by Nif

Savannah Country Ham Simmered in Beer

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

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

Rack of Lamb With Herb Salt

Mon, 01 Feb 2010 04:54:38 -0500

Sounds great but as yet untried by me. -- posted by katew

Orange-Sesame Chicken & Vegetable Stir Fry

Mon, 01 Feb 2010 10:05:24 -0500

Given to me by a friend. -- posted by bigbadbrenda

Stuffed Shells (Beef)

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

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

Steak Stuffed Baked Potatoes

Mon, 01 Feb 2010 11:31:29 -0500

Wonderful tender steak, stuffed into Giant baked potatoes, and then topped with the fluffy tater filling, Oh-So-Good!!! Definately a great dish to serve when you want something simple, yet classy looking! -- posted by Jessika6958

Creamy Tomato Chicken Sauce

Tue, 02 Feb 2010 09:32:53 -0500

Found this on GroupRecipes.com tonight and it was really good! So I'm sharing it here. It's an easy sauce, rich and delicious in flavor. Serve over your favorite pasta and enjoy! -- posted by ncsouthernbelle

Cumberland Sauce

Tue, 02 Feb 2010 13:11:38 -0500

Stir up an irresistible accompaniment to ham with this fabulous recipe for Cumberland Sauce. -- posted by English_Rose

Caramelized Onion Stuffed Pork Loin With Crispy Onion Topping

Tue, 02 Feb 2010 14:37:26 -0500

This stuffed pork loin is moist and tender with sweet and savory flavors. It is stuffed with a mixture of caramelized onions, garlic, sage and rosemary. It is coated with Char Crust Sun-Dried Tomato & Garlic Rub and topped with crispy, browned thin-sliced onions. If you do not have this brand of spice rub, Italian seasoning would be a fine substitute (Note: In addition to Italian seasoning, you will also need to season the pork with salt and pepper to taste). -- posted by MarthaStewartWanabe

The Easiest and Best Crock Pot Chicken Tortilla Soup

Wed, 03 Feb 2010 09:05:45 -0500

A friend of mine made this soup for a baby shower that I recently attended and everyone loved it! Fritos or tortilla strips and cheddar cheese are optional topping's as well as the sour cream. I like it the best with only sour cream which make it HEALTHY which is alway a major plus! You do not need to pre cook the chicken, just put it in raw OR frozen, which makes it super easy. For spicer soup, get the spicy RoTel tomatoes and/or Medium or Hot Tostitos Salsa but you will find that it has a lot of flavor and is quite spicy for not having to add any extra spices -- SO easy!! I like it the best with one jar of medium and one jar of mild tostitos salsa. -- posted by S.H.E.

Mandy's Smothered Pork Chops

Wed, 03 Feb 2010 11:24:32 -0500

These are sooooooo good! Well at least we think so! -- posted by Mandy ny

Honeymoon Chicken and Biscuits

Wed, 03 Feb 2010 11:28:34 -0500

This is from the Gooseberry Patch Cookbook. We like this! The oats and maple syrup are the secret ingredience in this one!! -- posted by Mandy ny

Fresh, Easy, Lasagna - Can Be Vegan W/ Alterations

Wed, 03 Feb 2010 11:43:51 -0500

Im a vegan so i dont use the beef, or riccota, I use a pkg. of Quorn Ground beef, and tofu for mine. but everytime its made I get rave reviews!! I've made this for serious carnivors and no one ever knows, add any veggies on hand. *EnJoy* please comment and rate!! Serve with some garlic bread and small salad!! -- posted by PiP389

Chicken With Ciabatta and Prosciutto Crust

Wed, 03 Feb 2010 11:55:53 -0500

For a deliciously savoury comfort food meal, try this luxurious version of a chicken and leek bake. -- posted by English_Rose

Bloody Mary Cottage Pie

Wed, 03 Feb 2010 12:19:16 -0500

This recipe gives an old favourite a contemporary twist. -- posted by English_Rose

Nacho Grande Casserole

Thu, 04 Feb 2010 09:38:07 -0500

This can also be turned into a hearty appetized by adding tortilla chips for dipping! Sometimes we add a spoonful of sour cream to the top of this when we serve it! -- posted by Mandy ny

Chili's Crispy Honey-Chipotle Chicken Crispers

Thu, 04 Feb 2010 10:06:23 -0500

These sweet and spicy chicken tenders can be served as either an appetizer or an entree. This recipe is courtesy of Todd Wilbur from Top Secret Recipes. -- posted by michelles3boys

Pioneer Woman Cajun Chicken Pasta

Thu, 04 Feb 2010 10:12:28 -0500

From one of my favorite websites: The Pioneer Woman Cooks. -- posted by Krista Roes

Deliciously Easy Pork Loin Roast

Thu, 04 Feb 2010 10:28:23 -0500

This recipe is so simple but looks like you went through a lot of work! Great for company. Serve on a platter surrounded with the roasted vegebables. -- posted by MessyChef

Uyghur Polo (Pilaf)

Fri, 05 Feb 2010 08:53:02 -0500

Polo (a Central Asian variant on the word pilaf) is a food staple found across Central Asia, including Kazakhstan, Kyrgyzstan, Uzbekistan, Turkmenistan, Tajikistan, and parts of northwestern China. The different peoples of each region have their own takes, and their own flavors, for the recipe. This recipe is for Uyghur polo, the variant of the dish found in China's Xinjiang Uyghur Autonomous Region. Uyghur food is on the whole closer in taste to Indian, Persian, or Mediterranean food than it is to conventional Chinese food. I credit this recipe to my Uyghur language instructor. The recipe can be a challenge to cook correctly at first, but the challenge will prove well worth the effort because it is absolutely delicious. -- posted by mpevans

Best-Ever Meatballs

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

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

Chicken With Tomatoes, Avocado, Peas and Mint

Fri, 05 Feb 2010 14:37:17 -0500

The chicken in this easy recipe is chargrilled for a smoky flavour and served with intense tomatoes and fresh avocado. Time does not include marinating. -- posted by English_Rose

Liver With Sage

Sat, 06 Feb 2010 09:04:42 -0500

Lamb's liver seasoned with fresh sage. -- posted by English_Rose

Fegato Alla Venezia (Venecian Calves' Liver)

Sat, 06 Feb 2010 09:11:07 -0500

A classic Italian calves' liver dish. -- posted by English_Rose

Chicken With Mushrooms, Lemongrass and Chili

Sat, 06 Feb 2010 12:33:24 -0500

A warming and hearty dish thats full of tangy South-East Asian flavours, with the help of limes, fish sauce and lemongrass. -- posted by English_Rose

Skewered Beef With Cabbage and Water Chestnuts

Sat, 06 Feb 2010 13:26:32 -0500

For something special, try these steak skewers seasoned with Chinese spices. -- posted by English_Rose

Chicken, Red Wine and Bacon Casserole (Oamc)

Sun, 07 Feb 2010 11:21:23 -0500

This can be frozen for up to three months. To ensure the chicken remains succulent, defrost slowly in the fridge and reheat gently. Add a handful of chopped parsley before serving and accompany with mashed potato and a green vegetable, such as peas. -- posted by English_Rose

Super Easy Layered Nacho Dip

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

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

Game Time Chili

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

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

Easy Thai Green Curry

Mon, 08 Feb 2010 10:35:24 -0500

This is one of my favorite curry recipes. It is incredibly easy but tastes like it took hours to make. It's a great starter curry for anyone looking to venture into the world of curry cookery for the first time. This is a versatile recipe; I've made it with both chicken or red meat, so I leave the meat choice up to the chef. -- posted by SarahCKS

Chicken and Broccoli Soup

Mon, 08 Feb 2010 10:37:54 -0500

This is a creamy soup made filling with rice, chicken, broccoli and sweetcorn. Perfect for a cold day and a good way to get kids to eat some veggies! -- posted by English_Rose

Modern Irish Stew

Mon, 08 Feb 2010 11:52:19 -0500

A great choice for a cold Winter's day. This flavoursome meal is full of goodness. -- posted by English_Rose

Anne's Braised Chicken Thighs

Mon, 08 Feb 2010 12:11:13 -0500

From Anne Burrell - chicken thighs braised with mushrooms, onions, and almond puree added to the sauce. It's a richly flavored dish, and I did make a few adjustments. I also used skinless, boneless chicken thighs for this recipe, and they worked fine. She served this over green beans, I chose steamed white rice, and pasta would work, too. -- posted by Recipe Reader

Weight Watcher Quick & Easy Salisbury Steak

Mon, 08 Feb 2010 16:19:34 -0500

Taken from the Weight Watcher's Quick & Easy series, this recipe truly is and it's delicious! This is the only recipe that I enjoy mushrooms in and the kids love it too. -- posted by LadyDStarr

Honey Mustard Baked Chicken

Tue, 09 Feb 2010 14:24:34 -0500

I found this in a Cookshelf: Chicken cookbook, and tried it, because my hubby loves honey mustard so much. It was a hit! The sauce it actually for 8 pieces of chicken, but we liked extra drizzled on top of the chicken after it came out, so it worked out better for 4 pieces. So if you don't want extra sauce on it in the end, go for 8 pieces of chicken. -- posted by Miss JJ

Tri-Colour Stuffed Pepper Soup

Tue, 09 Feb 2010 15:24:31 -0500

Take two frustrating attempts to make a different stuffed green pepper soup and a wonderful blizzardy day and you end up with a soup that mirrors a stuffed green pepper, exactly! There's nothing like dogged determination and lots of time to get something right. I wanted a rich sweet pepper soup that had the delicate flavour of tomatoes and the ability to bite into a meat/rice mixture, just like a real stuffed pepper. This recipe is two parts: first, the Porcupine Meatballs, which can be made a day or two ahead. Then, the Tri-Colour Pepper Soup, which is a stand alone soup that I've been making, and enjoying, for years. If you enjoy a lot of meat, you might want to double the meatball recipe; for our tastes, this is perfect, with 4-5 meatballs served in each bowl. The taste of this soup is quintessential 1950's style Stuffed Green Peppers. If you can tolerate more heat, then jazz it up to your hearts content! This way, you won't find the recipe "too bland", which is how we like it---pure comfort food straight from Leave It To Beaver. Enjoy the meatballs or enjoy the pepper soup, or, enjoy them blended together for the best of all worlds with this stuffed pepper soup! Using the three colours of peppers just adds some fun and depth to it. -- posted by The_Swedish_Chef