Recipezaar: > 1 day,Dinner Party recipes

Mietta Family Eggplant for Antipasto

Sat, 23 Feb 2008 23:15:09 -0500

The amounts are approximate. Be prepared to add more of everything. They is actually very little preparation to do - it's mostly waiting so don't be put off by the times. The hardest part of the preparation is sterilising the jars. -- posted by Missy Wombat

Homemade Fruit Liquers

Wed, 12 Mar 2008 23:23:41 -0400

This should be a nice easy project for those willing to wait and enjoy things made by hand. Fruit liqueurs can be used anywhere from beverages to dessert and hopefully it won't become addictive from shear flavor alone. Apricots, blackberries, black currants, blueberries, cherries, cranberries, nectarines, peaches, plums and/or raspberries should be used to give the best liqueur. -- posted by Chef Penn State

Oven-Fried Chicken (Paula Deen)

Wed, 19 Mar 2008 19:20:36 -0400

This wonderful recipe is courtesy of Paula Deen, but I have tweaked it slightly buy I adding in some extra spices to the flour mixture, use kosher salt only for this --- this recipe makes a lot so make certain that you have a large rack that will fit onto a large baking sheet --- plan ahead the chicken will need to marinate overnight, cooking time is oven time. -- posted by KITTENCAL

My Homemade Tzatziki

Thu, 03 Apr 2008 15:47:49 -0400

I have been making and tweaking this recipe for years. I keep it in my fridge almost constantly. It is a great dip for veggies, cracker's, chips, bread cubes and pita bread. It's terrific on chicken and roasted potatoes roasted with olive oil and rosemary. If you do not want to strain your own yogurt, you can use Greek yogurt instead, which does not require straining. -- posted by Humble Bee

Kale- Thornton Gran's Recipe

Fri, 18 Apr 2008 12:20:22 -0400

This soup has been handed down the family, and my Gran used to make it for our lunch and that's going back a bit, my sisters think mine is as good as Gran's, but I dont think anyone could make it like Gran as she made it on an old fireplace range and you could taste the smoke from the fire. It's a very warming delicious soup that will make you want more. Good for a cold day to warm you up but we have it all year round. It can get cold at night in summer here in Scotland and we have this for supper strange you might think but wait till you try it you will see. -- posted by Tea Jenny

Cucumber Cups Filled With Herbed Yogurt and Smoked Salmon

Mon, 21 Apr 2008 01:15:09 -0400

Gourmet. September 1990. make ahead. -- posted by dicentra

Italian Cucumber Sandwiches

Wed, 07 May 2008 14:18:50 -0400

A friend made something similar to these several years ago, and it was so good I had to make my own version. They're addictive! And with only four ingredients, it's super easy to make! -- posted by Shanlynn

Mushroom, Sausage and Roasted Red Pepper Lasagna With Your Sauce

Fri, 09 May 2008 14:23:04 -0400

I started making this when someone gave me a jar of roasted red pepper sauce from a gourmet deli, now I create my own. The flavor combination cannot be beat! If you regularly have containers of homemade marinara in your freezer then you'll love this. Great with a green salad and garlic vinaigrette like my Recipe #225142. Serve a big, bold red wine with this and you can't go wrong! -- posted by Trinkets

A French Country Affair! Elegant Omelette Gateau W/Chive Flowers

Wed, 14 May 2008 18:57:12 -0400

This would be a wonderful centrepiece for a special celebratory meal, such as a summer wedding, christening, anniversary, birthday or a bridal shower. Open faced omelettes, studded with fresh vegetables and herbs including chives and chive flowers, are sandwiched together with herb and garlic cream cheese to create a savoury vegetarian gateau! Top the gateau off with parmesan cheese shavings and toss baby salad leaves on and around the gateau to serve. This does take a little time to prepare, however, it is made a day before it is needed, making it ideal for a special event. You could add thinly sliced ham or crispy bacon if this is not required as a vegetarian dish. Preparation time includes the chilling time overnight. (The idea for this recipe was taken from a Good Food magazine - summer 2008.) -- posted by French Tart

Herbed Marinated Tomatoes

Sun, 18 May 2008 02:34:44 -0400

A nice little side dish to spark a meal -- posted by Shahana

Ranch House Chicken Liver Pate With Cognac

Mon, 19 May 2008 02:07:42 -0400

A ballerina named Carmeleta Maracci offered this recipe to Alan Hooker, founder of the Ranch House Restaurant in Southern California's Ojai Valley. "There are those," Hooker once observed, "who will consider the addition of cream cheese a sacrilege, but it smooths the pâté so beautifully that we disregard the purists." Saveur Magazine, issue #26 -- posted by Manami

No Bake Black Forest Cheesecake

Tue, 20 May 2008 18:12:34 -0400

Lovely recipe from Women's Weekly's 'Cheesecakes, Pavlovas and Trifles'. -- posted by Flowerfairy

Black-Eyed Pea Dip

Wed, 04 Jun 2008 19:16:47 -0400

From our church cookbook. -- posted by Celeste :)

Maple Pepper Pork Loin

Fri, 06 Jun 2008 00:27:00 -0400

Worth the work & great for that special dinner. Takes a bit more "babysitting" than throwing it in the oven & forgetting about it, though! recipe is from the Milwaukee Journal Sentinel. -- posted by kstrating

Chicken Liver Pate a La Jacques Pepin

Tue, 10 Jun 2008 02:01:20 -0400

This method of preparing the pate is new to me but since I love chicken livers - we tried it anyway. We were very pleasantly surpirsed! Served with pita chips, cocktail rye or any other crackers it is wonderful! Who needs crackers - it tasted awesome! From Everyday Cooking with Jacques Pépin This originally appeared in the March, 2007 edition of Food & Wine." This silky-smooth pâté is inexpensive and simple to make. The chicken livers are briefly simmered in water with aromatics before theyre blended with butter in a food processor. If you have the opportunity to choose, shop for paler chicken livers; they tend to have a mellower, richer flavor than deep-red ones." Thinking about serving this for Passover, it will be a change; however, haven't decided yet - perhaps I'll stick with my old recipe! -- posted by Manami

Limoncello

Mon, 16 Jun 2008 09:18:49 -0400

Looks like it takes some effort to make but gosh does this sound good! This came from a blogger named Patty on the vox site. Sounds like she knows what she is talking about. Her recommendations: Use only the best lemons, ones whose skins give off a lemon sent and smell heavenly. A neighborhood lemon tree is ideal. If not, go organic. Also, make a large batch as it will go quickly once friends get a taste. Makes great gifts. I am posting this for ZWT4 per a teammates request. -- posted by Kitchen Witch Steph

Fancy Terrine of Black-Eyed Peas (Nigerian)

Mon, 16 Jun 2008 09:19:25 -0400

From: South of the Sahara: Traditional Cooking from the Lands of West Africa by Elizabeth A. Jackson. -- posted by Engrossed

East African Roast Chicken

Thu, 19 Jun 2008 23:52:28 -0400

From: The Essential African Cookbook by Rosamund Grant. Needs to marinate overnight. -- posted by Engrossed

Chocolate Decadence With Raspberry Sauce

Mon, 07 Jul 2008 02:58:10 -0400

I was looking for something to eat with a bottle of Coppo Passione Brachetto d'Acqui for a romantic treat for my husband and I, and this fit the bill perfectly. It is also delicious with Lindemans Framboise Lambic. Modified slightly from Gourmet; I had everything in my fridge/freezer already! Thank goodness for that monstrous bag of semi-sweet chocolate chips I had on hand for making cookies. I was worried it wouldn't work in this little heart-shaped baking dish I have, but it was just perfect. It is better if made a day in advance. -- posted by sanguis

Summer Fruits Terrine or Bodacious Berries in Wine Jelly!

Wed, 09 Jul 2008 18:08:24 -0400

This is one of my favourite recipes, when the soft fruit season arrives, I try to make this at least once......and it is STUNNING if served as the finale to a dinner party. This is an unashamed copy of a recipe by Delia Smith, with very few modifications of my own, as she gives such great ideas and suggestions on how to make this elegant and LOW fat dessert. The directions may seem long-winded, but they are really just useful tips on how to weight the terrine down overnight. Serve this in slices with a red berry coulis and crème fraîche or cream. Fruit juice can be used if this is being served to children or to anyone who does not drink alcohol - I suggest a red fruit juice. -- posted by French Tart

Blackberry Wine

Mon, 14 Jul 2008 17:31:20 -0400

A good wine for dessert. Another great booze gift. Much easier than my cordial recipe, but it takes alot longer. -- posted by gimme_a_spachler'

Ginger-Ale Marinated Pork Tenderloin

Fri, 18 Jul 2008 20:16:29 -0400

A tender and tasty pork tenderloin dish, sure to please even the pickiest of eaters. My five year old eats it! I got this one from an Emeril Live episode. The original recipe calls for sherry. We're a sober kitchen, so I substitute orange-pineapple juice with some vanilla for the sherry. In deference to my kids, I skip the red pepper flakes too. -- posted by Leila--Chef #366858

Cherry Brandy

Tue, 22 Jul 2008 02:25:05 -0400

From GourMed Magazine online. I have no idea how much this makes. -- posted by ThatSouthernBelle

Tequila Bloody Mary Cherry Tomatoes

Wed, 23 Jul 2008 00:09:56 -0400

I think I've found a winner! I cannot wait to serve these up to my friends in one of my fun margarita glasses - you know, the ones that are as big as your head!?!? Cooking time is actually marinating time. Serve with Recipe #315219. From Oprah.com. -- posted by AnnieLynne

Sauerbraten

Sun, 10 Aug 2008 03:12:14 -0400

This a German dish that I am yet to try. It is supposedy an all time German favourite. -- posted by djmastermum

Ice Bowls

Wed, 13 Aug 2008 15:55:19 -0400

When the French Gospel Singers came to Staunton, we had an Ice Cream Social for them. One of the women taught me how to make an ice bowl for the ice cream. Today, I finished two bowls for the Menu #18393 . For the first one, I used two glass bowls. You have to be careful about "warming" up the bowls to take them apart... (you don't want to shock and crack them). For the second ice bowl, I used two nesting stainless steel bowls. The inner bowl warped on the bottom when water that I added went between the two bowls. It forced the inner bowl up from the bottom. Ice is strong! -- posted by Sweetiebarbara

3 Day Ham

Wed, 27 Aug 2008 19:59:41 -0400

This ham has got to be the BEST ham on the planet. My mom makes this every year (by request) for the holidays. Yes, it does take 3 days to make, but really there isn't a ton of work involved. You'll want to make sure you have a sleeping bag or heavy quilt handy for the 2nd day of prep. Also you'll need a canner big enough to hold the ham. The ham itself will be about 20 lbs. This makes a great meal for family gatherings. It is well worth the time to try it out! -- posted by Connorsmom

Jungle Juice

Wed, 03 Sep 2008 18:38:06 -0400

So i went to a houseparty last night and they were serving this delicious jungle juice! i asked for the recipe but the guys refused to give up his secret recipe! so i decided to go online and look for a jungle juice recipe to rival his! and this just might be the one! i am not sure if the bottle measurements are right or not but i had to put something in so it would post the recipe. -- posted by MeliBug

Horn & Hardart's Baked Beans

Mon, 08 Sep 2008 00:44:29 -0400

Once upon a time in Philadelphia, in 1902, Joe Horn and Frank Hardart opened the first Automat in America with hardware they bought in Germany. Their very first automat was the one in Philadelphia, but the one that set the trend was the H & H that opened on Times Square in New York City in 1912. By 1939 there were 40 automats in operation. They were sort of like a cross between a vending machine and a cafeteria. You found the dish you wanted behind its glass door, put in coins, opened the little glass door, and took out the dish. But this was FRESH food, not the stuff one gets from food vending machines these days. People from all walks of life mixed and mingled at the H & H. If you were alone in the City at Thanksgiving, you could always have a great Thanksgiving dinner at H & H for a low price. When they closed their doors, they published some of their old recipes. This is one of them. -- posted by Connie C.

Susan's Best Turkey

Fri, 19 Sep 2008 17:30:07 -0400

This is my roast turkey for Thanksgiving or other festive occasion prepared using ingredients available to our founding fathers, or maybe we should say mothers. I decided, after living in Europe for many years, and consuming much garlic, paprika and delicious olive oil, that I needed to "Get my Thanksgiving On". I consulted my mother and cousins state-side, and my favorite cook book - the 1933 edition of Fanny Farmer, and from those beginnings I came up with my own preparations, based on what I believe would have been the ingredients available to a cook at around the time the first thanksgiving was celebrated. I usually roast a turkey weighing 16-18 pounds cuz I can't fit a larger bird in my oven. This is a great size for serving up to 24 reasonably hungry adults with a sprinkling of children. I have always been able to get a fresh bird, and once even "fattened" my own for about 2 months on veggie scraps from soup makings, fruit parings and shucked corn. That was a memorable bird. I do recommend cooking your stuffing in the bird. It is just so much better. I don't have a favorite stuffing recipe per se but like my stuffing to be mostly pork and walnuts, chestnuts, sage and thyme. -- posted by Chef #951234

Bubblegum Infused Vodka Drinks

Sat, 20 Sep 2008 01:06:03 -0400

This is really for the Bubblegum Vodka (recipe below) but Zaar just won't accept just that. SO, Baby Kato and I have invented cocktails for it. Feelin' brave? give this a try or wait till the holidays and try it out on your friends. They'll either love you or never come back :D. -- posted by Annacia

Chocolate Bowls

Wed, 24 Sep 2008 02:22:20 -0400

I learn the best lessons when I make mistakes. I tried several recipes, and just made a mess. Well, I didn't just make a mess... I made a mess, but also managed to make edible chocolate bowls that were the hit of our Menu #18393. Definitely this is a fun deal. If this is your first time, allow yourself more than two days, so you can make mistakes and enjoy the process. This recipe is the result of two recipes here on Zaar... Recipe #210935 and Recipe #161209, reading about tempering chocolate online, and my dear friend Giancarlo. Giancarlo is a chef of fine European pastries. I called him and told him what I was going to do, and asked him if he had any pointers, and oh yes, could I buy some of his chocolate... If you should chose to use it please check back for updates, as I know I will change this recipe as my knowledge and skills increase. -- posted by Sweetiebarbara

Mexican Prawn Skewers

Wed, 01 Oct 2008 01:30:18 -0400

I haven't tried these, but they look good in the photo that I have of them. And they don't seem to be too spicy by the look of the ingredients ;-) -- posted by djmastermum

Chocolate Cream-Filled Oreo " Cakester" Cake

Fri, 10 Oct 2008 01:35:21 -0400

I have made this many times even using a homemade layer cake recipe, although there are three stages, it is not at all hard to make and using a boxed cake mix makes it even easier, it does however require a 2 hour chilling time for the filled cake before adding on the chocolate glaze, I most always prepare the complete cake with the filling in the middle cover with plastic wrap, refrigerate and glaze the next day, this cake will taste even better when made a day in advance. -- posted by KITTENCAL

Roasted Brined Chicken

Sat, 11 Oct 2008 01:26:01 -0400

I looked at several recipes for brining and roasting a chicken. I did not find one that I liked but did like several parts of different recipes so I made up my own. I had never brines before and WOW what a difference. My DH was shocked as was I at how moist the chicken was. -- posted by Huskergirl

Cracker Cake

Tue, 14 Oct 2008 14:22:11 -0400

This is unbelievable delicious. You can cut it half to make a smaller amount. Cook 6ime is Chill time. -- posted by Carmen B.

Weight Watchers Apple Crumble

Tue, 14 Oct 2008 14:32:24 -0400

Warm, juicy apples are dusted with cinnamon and nutmeg, packed into a light, homemade pie crust and topped with an oat-based crumb. This is 5 points per serving with 8 total servings. -- posted by Lainey6605

Baked Pandora (Fish) With Vegetables

Thu, 16 Oct 2008 23:46:00 -0400

One day when I decide that I like fish, I'll try it. Pandora is known as one of the tastiest fish in Greek waters. From Athens' Plus Magazine issued on Oct. 10, 2008 -- posted by ThatSouthernBelle

Champagne, Lemon, Lime & Ginger Sorbet

Sun, 19 Oct 2008 22:57:05 -0400

I love this recipe because I spent hours experimenting and it leaves that real tangy taste in your mouth. -- posted by Chef #945757

Crisp Roast Chicken

Mon, 20 Oct 2008 17:51:47 -0400

From Cooks Illustrated. Very moist chicken with a deliciously crisp skin. -- posted by KathyP53

Marinated Garlic

Mon, 27 Oct 2008 18:39:38 -0400

I bought some marinated garlic recently and used it in some recipes... At first my wife was worried about the hole cloves of garlic in the dish but when she tried it she was hooked. I have since used it in several dishes replacing the garlic listed. I looked for some recipes here and didn't have any luck so I looked elsewhere and found this! -- posted by John 11-44

Creamy Chocolate Cheesecake

Tue, 28 Oct 2008 19:17:36 -0400

This a cheesecake that everyone can enjoy, especially for all of thos chocoalte lovers's out there. It's particularly nice and very suitable for people who are diabetic or for people on a low-carb or low-fat diet. It's only 220 calories per slice and fits right into Weight Watchers Points = 5 points. I made this cheesecake to take to my friend's home for an afternoon "tea!" There was nothing left!! After I had convinced them that I had made it with Splenda Granular sugar substitute, if you prefer use Equal Spoonful substitute instead. -- posted by Manami

Edamame and Wheat Berry Salad

Wed, 05 Nov 2008 19:25:27 -0500

I bought wheat berries while on the South beach diet as alternative to brown rice and for additions to lentil dishes. They have a great texture, and if cooked in broth are great as an addition to salads as a topper in lieu of croutons. This salad and light and freshing, also healthy and easy to make (cooking time includes dressing and salad marinating). -- posted by keelyshaw

Old-Fashioned Buttermilk Bread

Mon, 01 Dec 2008 01:11:26 -0500

This is another recipe I found in my Betty Crocker Bread book for the ABM. It is light and so good.I prefer letting the machine do the work but bake my bread in the oven. -- posted by Sage

Pickled Shrimp

Mon, 08 Dec 2008 18:25:44 -0500

This dish is very popular in the SC low country where it was a common method of preserving shrimp before refrigeration was general. This recipe is taken from a cookbook published in Pawley's island, SC in 1955. -- posted by Dan-Amer #1

Galuskys

Sat, 13 Dec 2008 23:32:08 -0500

stuffed cabbage roll -- posted by Chef #1070772

Flank Steak Pinwheel

Thu, 08 Jan 2009 18:32:53 -0500

This recipe marinates overnight but worth it. -- posted by Carmen B.

Pickled Quail Eggs

Tue, 13 Jan 2009 20:32:22 -0500

A simple and unusual item for a cocktail party or just for snacks. I get cans of the quail eggs already cooked from the asian market. The resulting eggs are bright yellow and full of delicious flavor. -- posted by QG

Alton Brown's Sauerbraten Recipe

Wed, 21 Jan 2009 01:01:13 -0500

Sauerbraten Recipe courtesy of Alton Brown, 2005, Show: Good Eats Episode: Good Wine Gone Bad (Meaning the show is about using vinegar in recipes)! Sauerbraten is a traditional German recipe for a wonderful sweet and sour roast beef. AB's recipe is delicious! Be aware this dish always requires planning ahead to allow for several days of marinating before roasting your beef roast. It is sooo worth it though! Sauerbraten is also fantastic for venison roasts or any wild game meat. Being from Wisconsin and of German and Croatian ancestry, I wanted to share this German cooking tradition with you. Level Easy Prep Time 30 minutes Inactive Prep Time for marinating 72 Hours Cook Time 4 Hours 20 minutes -- posted by Patty Cooks

Hot & Sour Tom Yum Soup

Tue, 27 Jan 2009 19:07:44 -0500

Light and refreshing savoury soup - perfect accompaniment to Thai curries and best served with hot steamed rice. -- posted by Chef #762275

Marinated Pecorino With Orange Peel and Herbs

Tue, 27 Jan 2009 19:09:54 -0500

From The Washington Post (who know their luxuries LOL) - "This simple preparation for olive oil-steeped cheese makes an appealing accompaniment to fresh pears or thin slices of fennel. The leftover oil is great for dipping bread, or it can be strained and used in a vinaigrette. The cheese should marinate for at least 2 days, but a longer stay won't hurt it." Cook time is the recommended 2 day marinating time - more won't hurt a bit. This recipe, adapted from "The Cheese Course," by Janet Fletcher (Chronicle, 2000), came from Brian Streeter, chef at Cakebread Cellars in the Napa Valley. -- posted by Buster's friend

Original No Knead Bread

Thu, 29 Jan 2009 14:06:18 -0500

A friend gave me this recipe and when I didn't find it here I decided I HAD to post it. I believe it was featured in the NY Times at one point. This bread is so easy to bake and tastes great! This was the first loaf of bread I've ever made and it was perfect! -- posted by TheHeavenlyHeatherly

Marchand De Vin (Mushroom Wine Sauce) from Scratch

Mon, 02 Feb 2009 01:21:54 -0500

I only make this sauce once a year as it is time intensive (although not difficult), but the results are worth it for special occasions. I make it in steps over several days. It is a combination of several different recipes, so I am posting it here so I don't have to flip through books and pieces of paper next time I make it. It is fantastic with Beef Wellington, which is what I usually make it for, but would be great with other roasted meat such as prime rib, etc. Make sure to use a high quality dry red wine (cabernet, burgundy, zinfandel) or Madeira with this. You don't want to go through all the trouble and not use a fine wine. :) IMPORTANT TIPS: 1. Resist any urge to season the sauces between steps. If you are tasting the sauces as you go, you may think it needs salt. But keep in mind this is reduced in each step and adding any salt, etc. in between steps can result in disaster. Wait until the final sauce to salt and pepper. 2. Use a wooden spoon for stirring sauces as the simmer, not a whisk. A whisk incorporates air and lightens the sauce. You want a dark smooth silky sauce. 3. Skim the fatty foam that rises to the top in each step while simmering. Just use a ladle and skim the top every so often. -- posted by Izzblizz

Boeuf En Daube - Classic French Beef Burgundy Stew (Bourguignon)

Tue, 03 Feb 2009 13:26:26 -0500

Rich, savory stew of beef in red wine--a French classic! Great served with a rustic country bread, tossed green salad, and a platter of cheeses. Can be made in the crock-pot. Freezes and reheats beautifully, and leftovers make a lovely recipe #355446 #355446. Adapted from Williams-Sonoma. -- posted by BecR

Italian Wedding Soup

Fri, 06 Feb 2009 01:15:44 -0500

Great Italian soup made with chicken, escarole and meatballs. It is time consuming, but worth every bit of time and love you put in to it. I tried to include step-by-step instructions throughout the recipe to help make this soup something special. You'll love it and so will anyone who eats it. It makes quite a bit, so invite the neighbors. It will take almost two days to make but worth it. Recipe from 3 pure-bred Italians - Mom, Aunt and Me! -- posted by Chef #359978

Slow-Roasted Pork Shoulder With Carrots, Onions, and Garlic

Mon, 09 Feb 2009 00:23:04 -0500

Fall apart tender pork roast. Makes great left over pulled pork sandwiches. -- posted by KathyP53

Caramel Cream Pie With Crispy Rice Topping

Mon, 23 Feb 2009 11:24:34 -0500

Humble ingredients like puffed rice cereal (transformed into a brilliant topping) and graham crackers (crushed with hazelnuts) to yield a tender crust are the core of this surprisingly luxe dessert.F&W Magazine, 11/2008 Edition; From: Ultimate Thanksgiving Planner - Time Saving Tips. 2 hour chilling time Plus overnight chilling.:) -- posted by Manami

Cranberry Pork Roast in the Crock Pot

Thu, 05 Mar 2009 02:00:03 -0500

This dish is perfect for company or a holiday meal. Plus, its so simple to throw together the night before and turn on in the morning before you leave for work. The pork flakes apart and the sauce is sweet and tart all at the same time. Serve with a green vegetable and/or a salad and you have a gourmet meal with out spending hours over the stove. -- posted by Chefto3

Red Velvet Cupcakes With Cream Cheese Frosting

Sun, 08 Mar 2009 01:09:27 -0500

This recipe was adapted from "What Hawaii Likes to Eat" and the frosting is adapted from a recipe by Teri Wahl. My family used to own a bakery, and these were the cupcakes we sold. There will be A LOT of frosting. Some may want to halve the recipe. We actually used a whole ice-cream scoop of frosting on top of the cupcake. This is the actual recipe for the bakery, so it makes 48 cupcakes.... it's easy to scale down to 12 but kinda hard just to do 6. -- posted by HawaiiChef79

Fiery Grilled Turkey Breast

Wed, 25 Mar 2009 17:30:24 -0400

This dish has an amazing and surprising flavour worthy of a dinner party. The turkey breast needs to marinated for up to 24 hours, however, I have also marinated for 6 hours with good results. The flavour becomes more pronounced the longer you marinate. -- posted by Deantini

Pasta Salad With Pepperoni

Fri, 27 Mar 2009 01:38:46 -0400

This pasta salad is a lot like those you might find at a pizza restaurant on their salad buffet. Everyone loves this! I always get asked for the recipe and there is never any left. If I take it to a cook-out, this is the one item that is talked about most. You can play with this a little bit by adding other vegetables if you wish or leave out the pepperoni and maybe add something else instead. Let this one marinate overnight. I hope you enjoy this as much as we have! -- posted by momoftwoboys

Flank Steak With Artichoke-Potato Hash and Aleppo-Pepper Aioli

Mon, 30 Mar 2009 17:57:28 -0400

Tender baby artichokes add richness to the potato hash. Aleppo pepper, from northern Syria, gives a sweet, earthy flavor to the steak and its accompanying aioli. Look for it at specialty foods stores or online at wholespice.com . If you can't find it, substitute 1/2 teaspoon sweet paprika and 1/8 teaspoon ground chipotle chile powder. The Aleppo pepper is a variety of Capsicum annuum named after the town Aleppo in northern Syria. . . . . Recipe by Molly Stevens, found in Bon Appetit Magazine, 04/09. A bit labor intensive but it tastes wonderful and is worth it! :) -- posted by Manami

Mandarin Conserv Liqueur

Fri, 03 Apr 2009 14:51:38 -0400

Take a look for this recipe, a fruit conserv made liqueur -- posted by Victoria #2

Chavrie Tzadziki

Mon, 06 Apr 2009 21:51:29 -0400

This is a traditional Greek Tzadziki sauce with a unique, fresh twist! The fresh goat cheese adds a great zing along with a cool cucumber dill taste, the sauce is wonderful with Salmon! Unique for Easter Dinner! -- posted by Corrinne J

Spiced Lamb Kebabs

Fri, 10 Apr 2009 13:58:43 -0400

Adapted from a recipe in Michelle Trute's 'cooking with conscience'. All the recipes in this book are low fat, low-moderate GI and easily prepared. This recipe is moderate GI and low in fat. She includes no salt in this recipe but I have included sea salt below as optional as I know for many this is an essential ingredient. If rosemary branches are unavailable, use wooden skewers soaked in water and add rosemary to the lamb just before threading it onto the skewers. I have also included sage as I love rosemary and sage together. Michelle Trute recommends marjoram, mint, rosemary and sage with lamb and recommends using herbs rather than salt. I have also posted Michelle Trute's Recipe #349024. 800g = just under 26 ounces. -- posted by bluemoon downunder

Spicy Smokin' Burgers

Thu, 23 Apr 2009 01:41:05 -0400

Just make these that's all I can say, I made these using my own beef that I minced so I only cooked them to medium-rare which took these to another level! if you are using purchased ground beef make certain to cook the meat thoroughly, plan ahead the patties need to chill overnight. -- posted by KITTENCAL

Moorish Lamb Stew

Thu, 14 May 2009 16:10:53 -0400

The Moors occupied Spain for over 800 years. Moorish culture, music, food, and architecture remains visible all over the coutry. Their last stronghold was Granada, where we recently enjoyed a delicious, spicy lamb stew. By combining several recipes, and a bit of trial and error, I was able to recreate the dish for my husband and our friends at a recent dinner party. This goes well with an icy cold beer, or a very crisp, light white wine to complement the heat! It seems like a lot of ingredients and spices, but it's very easy to prepare and definitely worth it! -- posted by TinyBubbles

Party Chicken

Sun, 17 May 2009 15:15:09 -0400

"It's a party in your mouth!" That's how anyone I know who has ever tried party chicken has described it. It's a party of lemon and garlic chicken in your mouth! Every bite is loaded with flavor. This is one of my favorite family recipes that I decided I couldn't keep to myself. -- posted by Ashley Dennison

Mixed-Berry Tiramisu With Lime Curd

Sat, 06 Jun 2009 01:43:40 -0400

Delightful variation of tiramisu for summer! -- posted by KathyP53

Sourdough Chocolate Malt Dessert Waffles

Thu, 18 Jun 2009 14:15:52 -0400

Absolutely decadent dessert waffles! They're so light and crispy it's hard to believe they are made with sourdough and whole wheat flour. Can be made in a Belgian or traditional waffle iron. Great use of extra sourdough starter! Recipe from King Arthur flour. Time indicated includes proofing time! -- posted by Galley Wench

Skittles Vodka

Fri, 26 Jun 2009 11:42:37 -0400

My sister sent me a link to a website where they made skittle-infused vodka! i had to post this! i'm gonna try it real soon! -- posted by MeliBug

Crab N Shrimp Dip

Mon, 29 Jun 2009 00:52:28 -0400

Quick N Easy little spread. Great with crackers, pita or toast points. -- posted by cajunhippiegirl

Mustard Marinated Shrimp

Tue, 30 Jun 2009 01:25:35 -0400

This is a recipe which makes for fabulous party food; you can make it ahead of time (in fact, you have to), and everyone loves it. Simply serve it in a pretty bowl with toothpicks, skewers, or forks for serving. This has become a new staple as the perfect hors douvre. -- posted by larchie

Rose Cottage Fragrant Old English Rose Liqueur Syrup

Tue, 30 Jun 2009 11:46:43 -0400

This is my mum's recipe for rose syrup - and the name of their cottage in England! Try to use old English shrub roses, as they are highly fragranced and impart a delicate flavour to the syrup. The correct word for this recipe would be a Shrub or a Ratafia, as it is fortified with brandy - however, Ratafia would also have fruit or almond kernels added; it would have been offered as a refreshing "pick-me-up" to gentile ladies - with water or lemonade added of course! This recipe is well over 100 years old and a bottle of this would make an unusual and delighttful gift. -- posted by French Tart

Orange Teriyaki Chicken

Fri, 10 Jul 2009 14:49:21 -0400

Savory, light spicy orange teriyaki flavor From We Love to Cook Book I like to double sauce so can use as sauce on rice If use any of marinade need to boil few minues to kill bacteria you can substitue 2 1/2 lbs chicken wings for an appetizer -- posted by muffinlady

Mom's Kahlua

Sun, 19 Jul 2009 15:49:33 -0400

The longer you store this before straining into storage containers the better the flavors will blend together. -- posted by kds1398

Bloody Mary Martini

Tue, 21 Jul 2009 12:52:48 -0400

From SELF Magazine. This is a vitamin C-packed drink from Neal Fraser, chef @ Grace Restaurant in LA. -- posted by Trnquilit

Low Fat Cheesecake

Thu, 23 Jul 2009 01:39:33 -0400

Try this low fat cheesecake recipe. I promise you will not be disappointed! Enjoy. -- posted by Chef #752913

Beef or Pork Satay Skewers

Thu, 30 Jul 2009 10:43:18 -0400

Skewers of succulent marinated pork or beef with lashings of peanut sauce make tempting Thai style finger food. -- posted by English_Rose

Veggie Pizza

Sun, 02 Aug 2009 10:02:16 -0400

a great appetizer!! -- posted by berriesncreamangel

Cuban-Style Oven-Roasted Pork

Tue, 01 Sep 2009 14:12:42 -0400

Letting the cooked roast rest for a full hour will yield noticeably more tender meat. This roast has a crispy skin that should be served along with the meat. Top the meat with Mojo Sauce (see related recipe). Traditional accompaniments include black beans, rice, and fried plantains. Cook's Illustrated Note: I have made this about 4 times and I have only used the shoulder once and it was amazing! I have never eaten cracklin before but it was so good on this. The other times I made it with pork loin and I learned to halve the recipe due to them being half the weight. IT was pretty intense at full strength esp. with the brine. My grandfather was Cuban and I'm sure he never made it this way, but now I will never make it any other way! -- posted by nsomniak6

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

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

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

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 their bulk recipe--you do the math to break it down. -- posted by Chef #1413936

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

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

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

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

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

The Best Deer Sausage You'll Ever Eat

Thu, 03 Dec 2009 00:45:07 -0500

I use the Hi Mountain Summer Sausage kit because it works and it always makes a consistently great product. These instructions show the little things I've added over the years to take it up an extra notch. -- posted by Chef Curt

Jalapeno Cream Cheese Appetizer

Sat, 05 Dec 2009 12:08:28 -0500

Sweet and spicy dip that's sure to please, I got this recipe from my mother. Make sure that you have a at least 5-7 days to do this as it takes time to marinate. -- posted by Chef #1280523

Awesome Cucumber Infusion Summer Cocktail

Tue, 15 Dec 2009 11:32:44 -0500

Infusing vodka is really easy and gives your cocktails unique, pure flavors that can't be approximated by buying already-flavored vodka. This recipe also tells you how to make homemade sour mix, which is so much tastier than store-bought! This cocktail is always a huge hit at summer parties and barbecues. It's adapted from a cocktail served at the Delta Cafe in Portland, OR. (This recipe is portioned for 16 drinks, but depending on the mix you like, you may end up with leftover juice, or sour, or vodka.) -- posted by CptShane

Sarasota's Red, White & Green Cheese Torte

Wed, 30 Dec 2009 13:18:36 -0500

Not sure what to call this...It's an old classic. I didn't come up with this, but I have added my touches over the years, but it is still a favorite. Now I love to make these in 3 small ramiken molds to put on a serving platter rather than 1 large mold (to me it is just a nice presentation), but any decorative bowl, or even just a nice round bowl. You just don't want a dish that is too narrow or deep as you are making layers. It is perfect for parties. Just make sure to serve a variety of crackers, toasted baguettes, vegetables, bagel chips, or just fresh breads and fruits to enjoy all the flavors. Note: using fresh pesto really helps if you have the ingredients. I make a basil pesto, but a good quality store bought or one from your local Deli will work just fine. -- posted by SarasotaCook

Bittersweet Chocolate Orange Poppy-Seed Layer Cake

Sat, 02 Jan 2010 17:43:47 -0500

From the Rose Room at the Sheraton Tacoma Hotel. Published in Gourmet magazine, November 1992. -- posted by swissms

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

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

Dark Chocolate Red Wine Cake With Chocolate Cream Filling

Mon, 25 Jan 2010 13:07:09 -0500

This is a delicious, rich, incredible chocolate cake with a hint of red wine. This recipe is by Maura McEvoy. Great excuse to open a bottle of wine! -- posted by Alaska Katie

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