Recipezaar: > 1 day recipes

Belle Meade Frozen Tomato

Tue, 01 Sep 2009 14:48:03 -0400

If you choose not to use the food coloring, the salad will be pale pink. -- posted by Brookelynne26

Scrumptious Brisket

Wed, 02 Sep 2009 02:58:48 -0400

So easy for a party. Best to make 2 days ahead, allow the cooking juices to flavor the brisket even more! -- posted by KathyP53

Bagels

Wed, 02 Sep 2009 10:47:57 -0400

By Peter Reinhart -- posted by Chef #1282770

Pickled Turkey Gizzards

Wed, 02 Sep 2009 10:58:00 -0400

If you enjoy things like this, then these are for YOU!!! The ones you get at the store are absolutely horrid! These are by far the BEST I've ever had!!! I had to go through a lot to get this recipe, but it was worth it! The directions may be a bit sketchy, but if you know how to do stuff like this, then it's a walk-in-the-park! -- posted by Ackman

Yet Another Sourdough Starter (No Yeast)

Wed, 02 Sep 2009 17:40:58 -0400

Adopted ths easy starter from Ehow. -- posted by sydney200025

Pincho Moruno

Thu, 03 Sep 2009 14:16:48 -0400

Pincho Moruno is a Moorish inspired dish that has been improved (I think) by the Spaniards. It can be used with lamb or pork. I suppose you could do chicken or beef also but have never tried it with them. Recipe can be doubled, tripled, whatever without a problem. -- posted by ChefMarvelIris

Mixed-Berry Streusel Pie

Fri, 04 Sep 2009 10:14:48 -0400

From Cooks Country -- posted by Brookelynne26

Champagne Sorbet

Sun, 06 Sep 2009 10:05:02 -0400

This is Soooo easy and so elegant when having a dinner party. I had this at a wedding as a palate cleanser, it was to die for! -- posted by Mortadella1985

Limoncello Sorbet

Sun, 06 Sep 2009 10:06:43 -0400

this was taken from the food network website,im not sure wich chef it was. I love a sweet lemon sorbet on a hot summer evening. -- posted by Mortadella1985

Jerk Pork Chops With Mango Salsa

Tue, 08 Sep 2009 13:48:59 -0400

Many years ago, I saw a couple of old Food Network shows where jerk chicken was made and accompanied by various fruits. I took notes and created this meal after several attempts to get it to fit my taste. It is funny to look back to my original recipe, as I actually used Vegetable Oil because I was too cheap to buy Olive Oil. I think we can all conclude that the Olive Oil tastes much better :) -- posted by Melanie B.

Just Green Asian Salad

Tue, 08 Sep 2009 15:56:27 -0400

This is a light flavorful salad with fresh vegetables. My Dad called it his Christmas Salad ... Green and white colors. It just is a simple fresh crisp light flavor. -- posted by SarasotaCook

Adobo Flank Steak

Tue, 08 Sep 2009 17:00:04 -0400

I love making this smoky and unique style of flank steak in the summer time served with my Roasted Tomato and Corn Relish (recipe on my page). -- posted by Melanie B.

I Don't Know How I Did It, but I Have Apparently Posted This Rec

Tue, 08 Sep 2009 18:19:29 -0400

I don't know how I did it, but I have apparently posted this recipe twice! Sorry about that! :) -- posted by *~Chesska~*

Striped Jello Dessert

Tue, 08 Sep 2009 18:20:08 -0400

This looks amazing a tastes great! It's easy to make, but does take some patience! -- posted by *~Chesska~*

Sweet Tea and Lemon Brined Fried Chicken

Wed, 09 Sep 2009 01:37:41 -0400

I have made fried chicken exactly once in my life and this is the recipe. I did a lot of research on fried chicken before I ventured in this direction...learning about all of the fun southern traditions. I figured that if I was going to finally take the fried chicken plunge that I would do it well. So here goes....Let me know if you enjoy the flavor. The sweet tea, thyme, garlic, and lemon brine do the trick! -- posted by Melanie B.

Tocino (Filipino)

Thu, 10 Sep 2009 01:39:45 -0400

This is a Filipino breakfast meat , when served with Garlic fried rice and a fried egg this dish is called Tocilog. I usually also eat it with salted tomatoes. I'm am not claiming this recipe is authentic by any means, it also is made without any preservatives as authentic recipes usually include. -- posted by Xexe

Chicken Confit (Emeril Lagasse 2005)

Thu, 10 Sep 2009 01:46:42 -0400

Confit (meaning meat, such as duck, that has been salted and then cooked and preserved in its own fat) is similar to braising. We watched Emeril make this on Emeril Live and so we made it using half goose fat/half olive oil. It came out wonderfully moist! We made a Southern Pulled chicken sandwich by putting the chicken on some buns with BBQ sauce and cole slaw. It was sooooo good! This recipe works with duck or even turkey leg quarters. Although it's a extremely simple recipe, you will need to begin this recipe 24 hours in advance. -- posted by 2Bleu (Bird&Buddha)

Lizzie's Red Meat Tenderizer

Thu, 10 Sep 2009 11:20:08 -0400

My late MIL had a recipe for everything! Her meat tenderizer is delicious on everything from flank steak to chuck roast. Enjoy! -- posted by Trinkets

Sarasota's Sesame Grilled Chicken Thighs

Fri, 11 Sep 2009 10:46:31 -0400

This is such a simple marinade and great using inexpensive chicken thighs which are simply grilled. You could easily serve this for a dinner party or even every day. I love this served with an edamame salad or a simple green salad with a sesame dressing to combine all the flavors. I love some easy grilled vegetables with this to make just a light dinner. If you want some brown rice with, water chestnuts, scallions and a little soy would draw all the flavors in too. Put the chicken in the marinade which takes 2 minutes to make, shake up the baggie and then 8 hours later ... grill. Even a indoor grill pan will work for this. -- posted by SarasotaCook

Grilled Rack of Lamb With a Port Wine Fig Sauce

Fri, 11 Sep 2009 10:53:39 -0400

This was a recipe I got from a fellow chef at a food show many years ago. And I admit, it has evolved quite a bit over the years, but still has the same flavor. I love to use fresh figs and rosemary which to me are the key. Most Whole Foods or a gourmet market usually have fresh figs. You can use dried figs, but the fresh really take it over the top. Now I have a Sams Club by me, so anyone else who does ... check out their rack of lamb. I get 2 racks 9 each monthly for a very reasonable price, half the butcher or grocery store. This makes having a elegant dinner for friends very affordable. -- posted by SarasotaCook

Sweet & Tangy Family Steak

Mon, 14 Sep 2009 14:25:31 -0400

The marinade enhances both the subtle flavor and the tenderness of this popular cut of meat. Land-O-Lakes Cookbook. -- posted by daisygrl64

Peach Sorbet

Mon, 14 Sep 2009 14:26:51 -0400

This is a refreshing, light dessert. It is nice served with ice cream, and has only a small amount of preparation time! My taste-testers at home liked it, and I hope you do too! :) -- posted by TALIA #3

Chocolate Coffee Cake

Mon, 14 Sep 2009 17:45:30 -0400

From Robin (who got it from the Passionate Homemaking website) -- posted by Donna Matthews

Blueberry Cream Cheese Dessert With Pretzel Crust

Tue, 15 Sep 2009 12:00:33 -0400

Originally from Taste of Home but changed by me. I love blueberries so I added them to this dessert. Simply delicious! And the pretzel crust and topping is salty and sweet. The cooking time is chilling time in the refrigerator. -- posted by westtextazzy

Sarasota's Pork Baby Back Ribs

Tue, 15 Sep 2009 12:09:18 -0400

Tender, falling apart, easy and just perfect. Nothing hard, nothing complicated and they are just good every time. Serve these with traditional BBQ food to me, mac and cheese, coleslaw, beans, corn on the cob etc. Anything you want. Bake unattended basically for 2 + hours and then a quick grill and they are done. How easy can you get. The overnight marinade gives them a great flavor. -- posted by SarasotaCook

Norwegian Raspberry Vinegar

Wed, 16 Sep 2009 14:08:10 -0400

this is a drink from the civil war recipes cookbook I thought would be good on this site. -- posted by abe ray

Mel's Buckwheat Pancakes

Thu, 17 Sep 2009 10:27:53 -0400

These are really good cooked on a cast iron griddle, greased with a dab of bacon grease over an open fire or camp-cookstove! You can also make them at home on your favorite griddle. Taste wonderful when served with real maple syrup or homemade blueberry sauce, along with some thick sliced bacon or breakfast sausage! -- posted by Ackman

Slow Cooker Italian Style Pot Roast

Thu, 17 Sep 2009 16:52:56 -0400

Great slow cooker pot roast recipe, from the Best Cover and Bake Recipes by Cook's Illustrated. -- posted by Erinplus3

Georgian Lamb Marinade

Mon, 21 Sep 2009 12:25:42 -0400

This recipe is from a Time-Life cookbook published in the 70's (I believe). It is from the former USSR Georgia, not the US state. It was originally used for lamb kebabs but we use it for roast lamb. Make once the recipe for each 2 pounds of lamb. -- posted by Chef #756625

Overnight French Toast With Peach Topping

Mon, 21 Sep 2009 17:30:25 -0400

Had this at a friend's and decided to scale down the sugar factor. Great for those overnight guests. We also like it with raspberry topping, using fresh or frozen raspberries and brandy. -- posted by TLu

Simply Sweet Pickles (No Processing Required)

Tue, 22 Sep 2009 13:43:32 -0400

This is the simplest recipe ever! I've canned a lot of pickles, and this is now our favorite sweet pickle recipe. And the beauty of it is there is no water bath required! It has a little kick to it from tobasco sauce. I do NOT like hot, spicey food so I was sceptical at first, but trust me, there is just enough kick to this to make it interesting. -- posted by Jan Marie

Diane's Delish Pepper Steak.

Wed, 23 Sep 2009 01:45:29 -0400

My mom got this recipe years ago i don't know where, but everyone loved it!( even my dad who is a pro cook).in loving memory of her. -- posted by Cutiesleep

Spiced Blackberry Cordial

Wed, 23 Sep 2009 14:13:20 -0400

This has a a nice layer of flavors. Steeping times posted are the minimum, especially with the orange peel. Use the orange peel later for candying, in a salad, or leave it in the bottle for interest.Ginger, Allspice, Nutmeg, and or Cinnamon are fine spices to use. -- posted by Potatoes Browning

Ruth's Spaghetti Sauce

Thu, 24 Sep 2009 14:03:10 -0400

Homeade Spaghetti Sauce ......Yummy! -- posted by Chef # 151744

Dad's Beef Jerky

Fri, 25 Sep 2009 16:10:23 -0400

My dad makes this jerky every year for my birthday. It is 100 times better than storebought -- posted by GingerlyJ

Baklava

Fri, 25 Sep 2009 16:23:01 -0400

I took Emeril's recipe for baklava and made a few changes to streamline it a bit. My co-workers absolutely love this stuff! While it's not terribly difficult to make, it is a labor of love because of the time it takes. I use a 50-50 mix of pistachios and walnuts because a local deli uses it in their recipe - it is so good! Don't be scared by the 1 day prep time - this is to reflect the baklava setting overnight. -- posted by Misa

Stonehouse Bed and Breakfast Baked French Toast

Mon, 28 Sep 2009 02:06:16 -0400

This recipe has been sitting in my "to try" box since 1998. I finally got around to it and my kids LOVED it. One pan was almost not enough for the 4 of us!! My family will not eat nuts, so I left them out, but I can only imagine how good it would be were I able to put them in. -- posted by Barenaked Chef

Guinness and Jameson Baked Beans

Mon, 28 Sep 2009 12:30:08 -0400

I like using Guinness in savory dishes, particularly those that are slow-cooked. This summer, I came up with this recipe for baked beans and they were a big hit. Given that this year is the 250th anniversary of Guinness, I thought I'd share and make it slightly more Irish, if not in tradition (these are much sweeter than Irish/British beans), then in ingredients, by making the whiskey Jameson. Feel free to use any whiskey you like (same with the beer actually) and they're still great. For those looking for a non-alcoholic beer substitution, try O'Doul's Amber, which is a really useful cooking beer that happens to be non-alcoholic. I buy my onions pre-diced and frozen and my garlic pre-diced in a jar. Note that this recipe is made to fill my large oval crock pot and will NOT fit in the standard round ones. Split in half for that. -- posted by JWynia

English Muffins

Wed, 30 Sep 2009 01:11:12 -0400

English muffins -- posted by Chef #1282770

Bean Soup Deluxe

Wed, 30 Sep 2009 15:36:16 -0400

Two kinds of beans plus skinless smoked sausage makes for a hearty bowl of comfort food! I added things as the day went on and ended up with a great pot of yumminess! -- posted by WriterGirl

The Only Thanksgiving Turkey Recipe You'll Ever Need

Thu, 01 Oct 2009 01:13:01 -0400

It has taken several years and taking bits of pieces from here and there for me to make the perfect turkey, but It is so moist and has a wonderful flavor and always gets rave reviews. It's labot intensive but worth the effort in the end -- posted by GingerlyJ

Salmon Gravlax

Fri, 02 Oct 2009 16:13:07 -0400

Waterfront Centre Hotel, Vancouver, British Columbia. Traditionally gravlax is served with ice-cold shots of vodka or aquavit. Clear Creek Distillery's pear brandy is a delicious Northwest match, especially if it's used as the brandy in the brine recipe. Be aware that this salmon needs to cure for 48 hours in the refrigerator. From The Best Northwest Places Cookbook (Volume 1). -- posted by lazyme

Black Cod Sake Kasu

Fri, 02 Oct 2009 16:13:20 -0400

Ray's Boathouse, Seattle, Washington. This exquisite sake kasu black cod is almost synonymous with Seattle's famed Ray's Boathouse. Sake kasu is a thick paste made from the lees, or leftovers, from the sake-fermenting process. It is available by the pound at Japanese specialty stores. This preparation requires 48 hours to achieve its characteristic complex flavor, so plan ahead. To match the flavors of this complex dish, serve an equally complex wine, such as Ponzi Vineyards' Reserve Oregon Pinot Noir. From The Best Northwest Places Cookbook (Volume 1). -- posted by lazyme

Ladurée Macaron Recipe With Chocolate Raspberry Ganache F

Mon, 05 Oct 2009 13:53:36 -0400

Ladurée is the world mecca of macaroons or macarons. Very different than the coconut macaroons many of us are use to in the U.S. These have no coconut at all. Light and fluffy they incite demand that makes sophisticated adults stand in line just to buy them at two Euros a piece. I found the recipe on thenibble.com. Apparently the recipe is also available in the book called Ladurée 'Instants Gourmands'. I haven't tried it yet but made myself post it to make sure it wasn't lost. Yield and servings are a guess. -- posted by Anna #9

Corn Rye Bread

Mon, 05 Oct 2009 14:24:29 -0400

This classic Jewish delicatessen rye bread doesn't actually have any corn in the dough, though plenty should be used on the baking sheet. It should be dense, but not dry, and the crust should be crisp and crunchy. Adapted from a recipe in _Better Than Store-Bought_ by Wittie and Colchie (1979). The starter will make about 2 cups, a bit more than needed for the bread. It can be fed like any sourdough starter, and stored in the refrigerator. -- posted by DrGaellon

Buttermilk Fried Chicken Breast Filets

Mon, 05 Oct 2009 16:51:48 -0400

Tender, very moist, well seasoned, (not hot/ spicy) fried chicken. Excellent sevrved with Karen' best buttermilk bisciut recipe. Great hot or cold. Needs to soak in buttermilk 24 hrs before cooking. -- posted by red and white kitchen

Homemade Smoked Salmon

Tue, 06 Oct 2009 11:05:00 -0400

From Clean Eating magazine. Posting for safekeeping. Interesting that this is never put into a smoker just put in a refrigerator. Magazine says "Don't be overwhelmed by the two days needed to make this recipe-there's only 10 minutes of actual work." Besides using as an appetizer, breakfast side, on sandwiches, try piled on Recipe#393355 in lieu of the portobello mushrooms. -- posted by WiGal

24 Hour Lettuce Salad

Wed, 07 Oct 2009 11:30:57 -0400

If you're looking for a good tasting, not all that fancy but fancy enough to serve company or take to a potluck this is the recipe. This recipe must be refrigerated overnight and do not use any other brand of mayonnaise except Hellman's. Skipping these two steps does make a difference. Make sure ingredients are sealed in good with the mayonnaise. -- posted by Catnip46

Gluten Free Granola With Mulberries and Walnuts (Raw Vegan)

Wed, 07 Oct 2009 11:42:53 -0400

Heres a raw, vegan, gluten free granola made of mulberries and walnuts. The trick to making this granola is adding a ton of cinnamon (even more than the 1 teaspoon I have in the recipe below), which accentuates the sweetness of the dried fruits. http://www.elanaspantry.com/gluten-free-granola/ -- posted by Elana's Pantry

Laura Frankel's Whole Wheat Challah

Wed, 07 Oct 2009 12:31:40 -0400

Chef/cookbook author/restaurateur Laura Frankel uses this challah recipe in her own home. It uses some whole wheat flour and results in dense, chewy, and delicious loaves. Challot can be baked and stored, covered overnight at room temperature (not in the refrigerator) or can be frozen for one month. This will make 2 large loaves or 4 small loaves. -- posted by blucoat

Zuppa Di Mussels (Clams) O Vongole Al Pomodoro

Wed, 07 Oct 2009 16:22:01 -0400

Mussel or Clam Zuppa (Special rich soup) with Tomatoes, Zuppa di Cozze o Vongole al Pomodoro: Classic, simple addictingly tasty dish. This shellfish recipe will work well as a first course, served with Bruschetta, a simple and delicious Italian garlic bread, or on a bed of fine pasta or linguine al dente. -- posted by Santa Claus Chef

Greek Yogurt

Thu, 08 Oct 2009 11:04:32 -0400

Easy to make and delicious Greek yogurt. I got this recipe from my mom. We both bake bread, also, so instead of tossing the whey that drains from the yogurt, we use it as our liquid in bread. -- posted by Stephanie V

Coffee Macarons With Nutella Ganache

Fri, 09 Oct 2009 16:59:53 -0400

Italian food forever! Great deserte and very fashion... -- posted by babyiguana

Quick Kimchi

Fri, 09 Oct 2009 17:09:42 -0400

This is from Yoga Journal, October 2009. Kimchi boasts high levels of good bacteria (probiotics) due to its fermentation process. This is a variation of traditional baechu kimchi. Cooking and prep time reflect fermentation process. -- posted by yogiclarebear

Real Old Fashion Oven Baked Beans

Fri, 09 Oct 2009 17:10:14 -0400

Doctored-up "canned beans" are OK if you're in a hurry...I've done it more than once, but for REAL Baked Beans, give these a try! The aroma of them baking in the oven is heavenly!!! A stoneware bean pot is preferred, but you can use a small covered roaster or casserole if need be. My Dad always used lean salt pork, but I prefer to use a good smoked bacon. -- posted by Ackman

Preserved Lemons

Sun, 11 Oct 2009 03:03:51 -0400

from The Cast Iron Skillet Cookbook -- posted by Para_chan

Refried Beans

Tue, 13 Oct 2009 15:56:22 -0400

This is a lighter version of a refried bean recipe. -- posted by Chef Buggsy Mate

This is the Real Hooters Wing Sauce for the Hot Flavor.trust Me

Tue, 13 Oct 2009 16:04:22 -0400

The real hooters (hot) wing sauce.this is there bulk recipe.you do the math to break it down. -- posted by Chef #1413936

Uncle D's Dills

Tue, 13 Oct 2009 16:10:25 -0400

My uncle Dwayne makes these every year from his cucumber crop.. They are the best pickle I have ever tasted -- posted by GingerlyJ

Sabeyeh B'lebeh (Phyllo Triangles With Sweet Ricotta Filling)

Tue, 13 Oct 2009 18:34:52 -0400

These are not difficult, but they are time-consuming; you have to methodically hand-fold each triangle out of a strip of phyllo dough. But once they are done, you can freeze and enjoy them at a later date. Because the rose water syrup should be ice-cold when served over Syrian pastries, it must be prepared five to six hours ahead of time or the night before to allow enough time to chill in the refrigerator. Rose water is available at Middle Eastern markets. Serves 15 to 20 (about 81 phyllo triangles) -- posted by Chef Baby Hippo

Shrimp Mold

Fri, 16 Oct 2009 17:42:07 -0400

Another seventies-style jelly mold salad to take to putlucks. Serve with thin slices of toasted pumpernickel, or with various crackers. -- posted by Cecily Parsley

Pumpkin Bread Pudding With Praline Pecan Sauce

Mon, 19 Oct 2009 12:14:59 -0400

This recipe was adapted from Southern Living Magazine. -- posted by db74105

Homemade Root Beer (Rootbeer); Mccormick

Mon, 19 Oct 2009 13:08:37 -0400

Makes 5 gallons of naturally carbonated root beer. EXCELLENT for a large gathering (family reunion, graduation party, wedding reception, etc.). Also makes excellent gifts, just let the recipient know that these need to be consumed within a week. I make it for the 4th of July along with homemade ice cream and we all enjoy root beer floats! No preseratives, healthier than store bought. I have also posted an "instant" rootbeer recipe that uses dry ice for the carbonation step so you can drink it right away. -- posted by wyojess

Souper Pot Roast

Mon, 19 Oct 2009 13:20:39 -0400

Great make-ahead dinner. I always double the gravy ingredients because it is scrumptious. -- posted by Chef Nana #4

Best Homemade Lamb Gyros

Mon, 19 Oct 2009 14:31:26 -0400

After trying several other recipes and being disappointed, I've experimented multiple times to come up with this version. The meat is tender, flavorful, and pretty darn close to what you get at a very good Greek restaurant. I usually use lamb necks, which are very economical... but it does take some work to get the meat off the bones, and the yield is only about 50%. You need a good food processor and a grill to make this recipe!! Please note that you need to start at least two days before serving.. and three days is better. My fussy 5 year old LOVES this gyros even though she won't touch a hamburger. -- posted by MarySC

Rose Sangria With Pineapple and Guava

Mon, 19 Oct 2009 14:39:51 -0400

Usually Sangria is made with burgandy but the rose in this recipe gives it a nice pink color. If you want more kick, add in some light rum. Prep time is actually refrigeration time (overnight) -- posted by westtextazzy

Pickled Salmon

Wed, 21 Oct 2009 11:48:52 -0400

from George Montag This will make enough brine for 2 lbs. salmon. -- posted by CJAY

BBQ Pulled Chicken Sandwiches

Wed, 21 Oct 2009 12:52:07 -0400

Hearty, aromatic, and easy recipe! -- posted by Chef #1365417

Cowboy Caviar

Thu, 22 Oct 2009 15:28:08 -0400

Salsa like appetizer -- posted by DJ Seph

Smoked Pork Tenderloin

Thu, 22 Oct 2009 17:53:18 -0400

This is a recipe that was almost perfect when I first created it. Now, after making it a few more time while tweaking it, it's beyond perfection. I never knew that pork could be so tender, juicy, and delicious - not to mention healthy! -- posted by Obsidian468

Best Ever Navy Bean Soup

Fri, 23 Oct 2009 15:37:48 -0400

This is my easiest soup and so good. Of all the soups I make, my family says it's my best! The preparation seems lengthy but it's just a matter of getting the beans into water at bedtime and simmering everything for a few hours the next day! -- posted by 5 O'Clock Somewhere

Tuscan Rosemary Lemon Drop

Mon, 26 Oct 2009 13:40:45 -0400

Creative Cocktail! Soemthing different. Perfect drink for a wedding or other fanciful occasion. Picture everyone on the villa lawn enjoying their drinks--heels kicked off, tes loosened, and laughter fading into the sunset. If you don't have limoncello, increase the lemon juice 3/4 ounce each. -- posted by College Girl

BBQ Pulled Pork and Cole Slaw Sandwich

Thu, 29 Oct 2009 10:20:29 -0400

BBQ Pork topped with cole slaw. If you are a serious BBQ fan then you must try this recipe. It may look like a lot of work because it is. However when you see the expressions on your friends faces when they bite into these sandwiches it will all be worth the effort. Don't skip the first step or you will be sorry. The brine should taste like the ocean. -- posted by DJ Seph

Spiced Pumpkin Crepes With a Apple Pear Topping

Thu, 29 Oct 2009 16:14:27 -0400

What a great Fall desert. I love to serve this with some candied pecans and fresh apples and pears in a pumpkin spice over the warm crepe. You can always add some fresh whipped topping with amaretto if you want- that is optional. All I can say is that this is such a decadent dessert. And the best part, you can make every piece of it ahead of time. Just reheat the crepes and filling in the microwave for a few minutes and the rest is done. -- posted by SarasotaCook

Savory Autumn Creme Brulee Provencal

Thu, 29 Oct 2009 16:26:46 -0400

Lavender dominates the underlying medley of flavors, but in this version with herbs de provence provide a light, sweet and savory character that is very satisfying on an autumn evening. It is best to let the custard set overnight to "marry the flavors" and then cool down again before serving, so ideally you should plan on making this the day before serving then doing the sugar brulee and allowing the custard to set at room temperature well before serving for ideal flavor. -- posted by East Wind Goddess

Chili's Grilled Caribbean Salad Copycat

Thu, 29 Oct 2009 16:26:46 -0400

Chili's first let go of the Caribbean Pita... then they stopped making the Caribbean Salad! It should be illegal to get rid of the most delicious meal they served!!! -- posted by ThatSouthernBelle

Pineapple Caipirinha

Fri, 30 Oct 2009 14:30:39 -0400

http://laylita.com/recipes/2008/11/10/pineapple-caipirinha/ -- posted by ThatSouthernBelle

Lavender Ice Cream and Currant Salad

Fri, 30 Oct 2009 14:35:09 -0400

Lavender isn't for everybody - it's an aquired taste. It is beautiful though! The original name is "La glace à la lavande et sa salade de fruits - Lavender Icecream and its salad." From latartinegourmande.com -- posted by ThatSouthernBelle

Herb and Peppercorn Goat Cheese

Fri, 30 Oct 2009 17:29:49 -0400

From Beatrice Peltre's food blog: latartinegourmande.com -- posted by ThatSouthernBelle

Cranberry Apple Salad

Sat, 31 Oct 2009 14:21:16 -0400

A wonderful holiday dish from my mother in law. I can't imagine Thanksgiving or Chrismas with out this dish. The tart taste of the cranberries tend to meld with the cream while the apple and walnut add texture. Its simple and easy an no cooking involved. -- posted by Chef #1188657

Gingerbread Cookies (Large Batch)

Mon, 02 Nov 2009 17:02:59 -0500

I got this recipe from a neighbour of mine. It is the best gingerbread recipe I've found and I will only be using this one from now on. We live in Canada. -- posted by Chef burnt toast

Daddy's Pulled Pork- Texan Style!

Thu, 05 Nov 2009 15:30:06 -0500

Pork butt was on sale recently for under $1 per lb. In this economy you want to take advantage of those kind of sales. This was perfect for a get together at our place where we needed to feed lots of people over the weekend! This also doubles very well. We smoked 15 lbs using the same recipe, doubling the brine and rub. DH loves Alton Brown, so I gave him Alton's recipe as a place to start. DH must be trained well because he wrote (scribbled all over the printed recipe that is) how he changed it up, gave it back to me and said "Baby, would you post this please?" lol Gotta love that man! -- posted by mama's kitchen

100 Calorie Pumpkin Tartlets

Fri, 06 Nov 2009 16:02:11 -0500

Yum! Tastes like pumkin pie but without all the guilt. I love that these are already portioned out so I never overdue it. -- posted by Realtor by day, Chef by night

Tessa's Homemade Vanilla

Fri, 06 Nov 2009 17:37:25 -0500

If your've never made your own vanilla you've got to try it. It's nothing like the store bought kind, not even good quality pure extracts (and it's way cheaper). People will wonder what happened to your baking. It goes from average to incredible as soon as you start using this vanilla. You can use more than is usually called for in a recipe because there isn't any of that bitter after taste. Just make sure that if you're using lots you cut back slightly on some of the other liquid. It also makes a good Christmas present. You can try it using any sort of hard liquor you want, I've simply listed my preference. Also, Make sure you're using Vanilla beans from Madagascar, the cheaper ones from Mexico aren't true vanilla beans are actually toxic. You can reuse the beans up to three times (just let it steep a little longer each time) and once they've been all used up you can dry them and add them to your sugar. They'll still release flavour. The cook time refers to the time it takes to steep it, I always cheat and start using it early though. -- posted by TessaDerus

World's Best Chicken

Mon, 09 Nov 2009 14:35:32 -0500

Quick and simple, yet juicy and delicious! 10 min prep one day in advance. 24 hours later just throw on the grill. -- posted by Texas Flare

'gin'-Ger Basiltini

Tue, 10 Nov 2009 16:33:39 -0500

This was recently in the L.A. Times. Very complex and interesting mix of flavors. A bit strong--so one drink is small. But I love cocktails that are off the beaten track, so I thought I would share. -- posted by Vicki Kaye

Mutligrain Straun

Wed, 11 Nov 2009 10:26:28 -0500

Found this recipe on a website describing Peter Reinhart's latest book "Whole Grain Bread". It looked absolutely amazing so I thought you may want to try it too! Note: we slice our bread quite thin so you may get less than 22 slices out of yours. -- posted by American lost in Belgium

Italian Roast Beef

Thu, 12 Nov 2009 14:28:23 -0500

From Diners, Drive-ins and Dives cookbook. Courtesy of Rosemary George, owner of the Original Vito & Nick's Pizzeria, Chicago, Ill. -- posted by mightyro_cooking4u

Eggnog Liqueur

Fri, 13 Nov 2009 10:51:10 -0500

from the blog "Foodie With Family" - http://www.foodiewithfamily.com/blog/2009/11/11/eggnog-liqueur-tippling-the-light-fantastic/ -- posted by ellie3763

Hobo Bread

Sun, 15 Nov 2009 21:35:55 -0500

FRom my Nanny's collection. She made this in coffee cans. It was one of my favorite things she made. -- posted by staceymoreman

Spinach Dip

Sun, 15 Nov 2009 22:52:19 -0500

My family loves Spinach Dip. We had some friends over to watch a football game........go Patriots! I made a combination of recipes and came up with this one. Everyone inhaled it and told me to add it to my recipes in Recipe Zaar for safe keeping and said it was worth 5 Stars. Hope you enjoy it as much as we did. The cook time is the refrigerator time. -- posted by Mainely Debbie

Sweet Potato Chicken Curry

Mon, 16 Nov 2009 00:36:21 -0500

From the December 2009 Cooking Light. Note that you may want to cook your sweet potatoes a little bit before adding them. I found the cook time for the potatoes insufficient in this recipe. -- posted by dangerpantz

Chocolate Chunk Pecan Pie

Mon, 16 Nov 2009 12:12:39 -0500

Found this recipe on The King Arthur recipe site. The flavorings mentioned are their recommendations...........choose only 'one'. Use 1/2 teaspoon of any of the three mentioned - OR - just use 2 teaspoons of pure vanilla extract. -- posted by dojemi

Bourbon Drunken Upside-Down Turkey

Wed, 18 Nov 2009 01:12:56 -0500

A GREAT Thanksgiving Day recipe for COOKING & MARINADING A TURKEY UPSIDE-DOWN, it has pleanty of flavor...and is SUPER MOIST!!!!...YES MOIST....this is good for those people who aren't a fan of Turkey because it's either "BLAND" or "TOO DRY"......IF YOU HAVE A FLAVOR INJECTOR OR SYRINGE THIS COMES OUT EVEN BETTER!!!!......**36-48 HOUR MARINADE TIME SUGGESTED!!!!** -- posted by ShoeDiva

White Bean Soup With Carrots

Wed, 18 Nov 2009 02:17:36 -0500

From my collection of handwritten recipes. Note: Beans need to be soaked 1 hour or overnight. -- posted by CJAY

Crock Pot Turkey Breast With Stuffing and Dried Fruit

Fri, 20 Nov 2009 15:50:24 -0500

I like to think of this as a one pot Thanksgiving dinner. I believe its from Southern Living Magazine. I want to thank Pinky Kookie for posting it for me in the Community Forums. -- posted by madriley61

Coconut Creme Brulee

Fri, 20 Nov 2009 16:03:38 -0500

The perfect dessert for an Asian inspired dinner! Found this recipe on Epicurious.com. Cooking time includes chilling time for the custard. -- posted by Galley Wench

Spinach and Red Pepper Quiche

Sun, 22 Nov 2009 18:44:22 -0500

Here's an ideal brunch dish, a hearty vegetable quiche, wrapped up in healthy (and tasty) whole-grain barley crust. kingarthurflour.com is where I found this recipe - we tweaked it and now it is marvelous! :) -- posted by Manami

General Marinade for Jerkey (Brown Sugar Version)

Mon, 23 Nov 2009 17:21:10 -0500

from food preserving yahoo group. -- posted by kstrating

French Laundry's Lemon Brined Fried Chicken

Mon, 23 Nov 2009 23:08:35 -0500

Chef Thomas Keller of Napa Valley's famous French Laundry and Ad Hoc restaurants has just written a cookbook called "Ad Hoc at Home"; this amazing dish is featured. To make this juicy and delectably crisp chicken, chef Keller soaks it in a lemony brine, then coats and fries it. The chicken, which is served every other Monday at Ad Hoc, is one of the most popular dishes at the restaurant. -- posted by Raquel Grinnell