Recipezaar: New Years recipes

Turkey-Mex Chip Dip

Tue, 23 Dec 2008 00:06:51 -0500

This will be made this year to go onto my New Year's Eve appetizer table. Very good!! -- posted by mydesigirl

Miss Patti's Blue Cheese Dip

Tue, 23 Dec 2008 00:36:55 -0500

From Patti LaBelle. Use as a dip for buffalo hot wings or crackers. -- posted by Sue L

Easy Chicken Egg Rolls

Tue, 23 Dec 2008 16:33:41 -0500

I can't wait to try these! I love chicken egg rolls and am planning on making these for New Year's Eve. -- posted by mydesigirl

Jumbo Baked Diver Scallops

Thu, 25 Dec 2008 01:03:14 -0500

Lightly breaded jumbo diver sea-scallops, baked in a terrific lemon garlic butter sauce!!! One of my favorites. Delicious served with a crisp green salad and pasta or French bread, -or- may be served as an appetizer. -- posted by BecR

Non-Alcholic Fruity Brunch Cocktail

Thu, 25 Dec 2008 20:41:03 -0500

This isn't just for brunch. It would be a nice non-alcoholic cocktail any time of day but it got the name because I threw it together this morning to drink while I put together Christmas brunch. It would also be nice at any party where there are people - and kids - that don't wish to drink alcohol but still want to feel part of the party. -- posted by Sarah_Jayne

Sour Patch Kid

Thu, 25 Dec 2008 20:53:59 -0500

Has a puckery sweet-tartness that reminds me of the candy with the same name. Fun! -- posted by Sue L

Oh so Creamy Sweet Potato (Or Yam)

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

this is the creamiest yummiest pureed sweet potato you have ever eaten. you will need a blender/beater/food processor of some sort to make it. -- posted by Maya's Mama

San Francisco Seafood Stew

Mon, 29 Dec 2008 23:06:53 -0500

"Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat 'literally boatloads' of its famous seafood stews (his favorite spots are Pompei's Grotto, Nick's Lighthouse and Tarantino's.)" Flay's version uses generous portions of fresh shrimp, littleneck clams and snapper, quickly cooked in a tasty tomato broth spiked with dry white wine. F&W Magazine, July 2005 edition. From: Bobby Flay's All-American Flavors.A vibrant Italian white with a citrus character like the 2003 Argiolas Costamolino Vermentino. -- posted by Manami

Baked Scallops

Mon, 29 Dec 2008 23:11:37 -0500

Easy and elegant for a last minute dinner party (or to impress that someone special :)) -- posted by Alan in SW Florida

Good Luck Black Eyed Pea Dip

Tue, 30 Dec 2008 01:49:52 -0500

Eat this on New Year's Day for good luck for the year....or eat it simply because it's just so darn good! -- posted by jomom75

Black-Eyed Peas Like Maw Maw's

Tue, 30 Dec 2008 18:46:07 -0500

Good ole Southern Cooking at it's best. I looked forward to these every summer when the fresh black eyed peas were plentiful. Maw Maw would get them by the bushel, we'd sit out back under the big old oaks in the afternoon, enjoy the breeze & shell peas. Once she cooked them up, you knew it was worth all the effort. Add some cornbread & sliced home grown tomatoes and you didn't need anything else. Fresh Frozen Black Eyed Peas come close. They taste much fresher than dried peas, and taste like summer even in the winter. -- posted by cajunhippiegirl

Kittencal's Garlic Bread Sandwich

Tue, 30 Dec 2008 19:32:31 -0500

Makes a great Super Bowl or anytime sandwich, the amounts are only a guideline you may adjust to taste --- for ease I have listed store-bought garlic bread you may make your own using an unsliced loaf of French or Italian bread I make this using my recipe#105726 -- posted by KITTENCAL

Bacon and Horseradish Deviled Eggs

Tue, 30 Dec 2008 21:23:51 -0500

Come on,you know that sounds good! I developed these after attempting to overcome an addiction to bacon and horseradish dip I developed on my recent trip to the States. You can even make these vegetarian by using the Bacos bacon bits that are made out of soy instead of the actual bacon. The recipe can be scaled up pretty easily for bigger crowds. Also, this is one of those times when I am not totally clear on how to translate an ingredient from UK to US. I used what is called 'horseradish sauce' here in the UK. Which, I remember being somewhere in between prepared horseradish and horseradish cream in the States. So, I put one but you can probably use either. -- posted by Sarah_Jayne

Salmon and Corn Fritters

Tue, 30 Dec 2008 21:28:52 -0500

A great appetiser which can be made a day ahead of when you want to serve them, wrapped in foil and reheated when you're ready to serve them. Adapted from a recipe in the Australian magazine 'New Idea'. If you are serving these at a family gathering, most children would probably enjoy these minus the sour cream and smoked salmon! -- posted by bluemoon downunder

Stuffed Prunes for the Holidays

Tue, 30 Dec 2008 21:59:50 -0500

Found at Splendid Table as they adapted it from Secrets of the Tsil Cafe: A Novel with Recipes by Thomas Fox Averil. -- posted by evelyn/athens

Black Manhattan

Tue, 30 Dec 2008 22:46:35 -0500

Toast your good health and a prosperous New Year with this wonderful cocktail. This is based on a drink served at a bar in San Francisco called the "Bourbon & Branch". The original recipe calls for bourbon, but I like the rye whiskey with the dashes of two different bitters. You make the choice!! Averna Amaro is a wonderful Italian liquor made with herbs, roots, and citrus rinds, and a caramel flavor added for sweetness...perfect on its own or just about any cocktail you can throw it in. -- posted by Alan in SW Florida

Chocolate Heart (Adult Beverage)

Tue, 30 Dec 2008 23:17:00 -0500

I adapted this from drinksmixer.com. Be careful...it goes down a little too easy! (The original recipe uses cream instead of milk...feel free, but I have dietary restrictions so I can't have that much fat in a drink!) -- posted by Karen=^..^=

Cranberry Angel Parfaits

Tue, 30 Dec 2008 23:48:42 -0500

What a finale to a holiday dinner party. TOH 2009 No less than eight hours refrigeration time needed for yogurt to drain well plus 4 hours for parfaits to chill. -- posted by Julie B's Hive

Champagne Cocktail

Wed, 31 Dec 2008 16:07:27 -0500

A great way to end the old year and Bring in the New Year! Or any celebration...Cheers!!! -- posted by BecR

Uncle Louie's Chicken Wings Marinara(Jay Leno's Favorite)

Wed, 31 Dec 2008 18:09:36 -0500

This is reported to be Jay Leno's favorite recipe! The recipe multiplies easily for a party, just be sure to use extra pans as needed so as not to crowd the wings while roasting. Adapted from RecipeFinders. -- posted by Sharon123

Mini-Calzone

Wed, 31 Dec 2008 18:16:47 -0500

This calzone is made with refrigerated pizza dough and makes great appetizers. -- posted by Lainey6605

Buffalo Chicken Dip

Fri, 02 Jan 2009 11:19:43 -0500

Mike gave me this recipe. It was wonderful so I would like to share his recipe with you. Mike works in sales but he is a retired Army Vet and an undertaker. Wow what a combination!! -- posted by Redallnite

Bacon Cheddar Cheese Ball Spread

Fri, 02 Jan 2009 23:23:54 -0500

After looking at many cheese ball recipes that didn't fit my family's tastes, I made one up to serve on New Year's Eve. Everyone loved and it was super simple to put together. I didn't roll my cheese ball in chopped nuts, but you could certainly do that or even roll it in additional crumbled bacon. -- posted by Karen=^..^=

Lemon-Honey Champagne Spritzer

Sat, 03 Jan 2009 00:25:48 -0500

great for parties or brunch -- posted by Lt. Amy

Sweet Cream Cheese Spread.

Mon, 05 Jan 2009 01:44:48 -0500

a a sweet and creamy cream cheese spread to spread onto crackers. this recipe makes enough spread for about 4 servings, with 2 crackers per serving. -- posted by Chef #907351

Sidecar Cocktails

Tue, 06 Jan 2009 00:21:43 -0500

An old fashioned refreshing cocktail that packs a punch. From Ina Garten -- posted by cookiedog

Cosmo-Not

Wed, 07 Jan 2009 01:26:29 -0500

This is a non-alcoholic mocktail good for holidays and summertime. -- posted by Lavender Lynn

Bacon Water Chestnut Appetizers

Wed, 07 Jan 2009 01:28:40 -0500

This recipe is from All Recipes. -- posted by Lavender Lynn

Hot Mulled Cider - German Glühmost

Wed, 07 Jan 2009 01:49:33 -0500

Traditional hot mulled cider with white wine 'Glühmost', and the more common red wine version 'Glühwein' are served throughout the cold weather season, and are sold by-the-mug at outdoor Christmas Markets in Germany. Delicious! -- posted by BecR

Roasted Squash With Maple Syrup and Sage Cream

Fri, 09 Jan 2009 00:18:25 -0500

Barbara Lynch isn't choosy about which squash to include in this deeply flavored dish, which gets finished with a sage-infused cream sauce - she with whichever varieties look best at the farmers' market - but delicata and and butternut are among her favorites. From: A Chef's First Thanksgiving found in Food & Wine Magazine, November 2006 edition. It seems to be a lot of work but it is really worth the while! Made it last week and the residents loved it. -- posted by Manami

Cashew and Parsley-Crumbed Chicken With Mustard Vinaigrette

Sun, 11 Jan 2009 17:47:20 -0500

A tasty chicken dish with easy-to-prepare salad greens, cherry tomatoes and red capsicums (or red bell peppers). Rocket, mesculun or baby spinach leaves are ideal greens. I always opt for baby spinach leaves. This recipe is from The Australian Women's Weekly's 'fresh food fast: delicious no-fuss healthy recipes'. -- posted by bluemoon downunder

Easy and Simple Taco Dip

Tue, 13 Jan 2009 20:19:15 -0500

This is great to bring to parties. Serve with tortilla chips or (like my husband does) eat it with a fork.. its always a crowd pleaser and simple to make. -- posted by sarah---

Hot, Crunchy, Spicy, Sweet Wasabi Crab Spread

Fri, 16 Jan 2009 00:28:08 -0500

HOT, CRUNCHY, SPICY, SWEET WASABI CRAB SPREAD is an ideal dip to serve with vegetables, perfect as the filling for lettuce wraps, or delicious served on top of crackers. Its easy to make, satisfying, flavorful, low in fat, and high in protein. -- posted by Chef #1130504

Best Shrimp Creole Ever

Tue, 20 Jan 2009 18:09:22 -0500

My all time favorite recipe. It's great for parties with no specific meal time. I like to have it finished cooking about 30 minutes to an hour before anyone arrives and just keep it warm on the stove with rice, bowls and spoons on the counter next to the stove. As people get hungry they can help themselves. People who say they don't care for shrimp creole usually ask me for a copy of recipe after they try it. I read about half the other Shrimp Creole recipes and did not find any prepared like this one. The veggies stay crisp instead of mushy like other shrimp creole recipes I have tasted. I like to use small ( 50 to 60 per pound) raw shrimp that I clean myself. But the lady I got this recipe from likes to use leftover boiled shrimp and my neighbor I gave the recipe to like to use frozen pre-cleaned shrimp. It's good with any of them so choose what you prefer. I hope you enjoy it as much as I do. I think you will. -- posted by Chef #1135408

Berries With Maple Cream

Thu, 22 Jan 2009 13:37:49 -0500

Tonight, I was feeling a bit hungry (because our dinner wasn't the best!) and one of my friends promised that each time she goes to the store she'll bring me fresh berries. Today, I received blueberries, blackberries, red raspberries, strawberries and grapes - so I decided to mix them all up & make some kind of cream for it ;). Not bad!!! I found this on Every Day Rachel Ray Magazine, December-January 2007 edition, a David Tamarkin recipe. -- posted by Manami

Turkey Cakes With Apple Relish

Thu, 22 Jan 2009 13:52:14 -0500

So why not turkey cakes? These seemed like a fun way to use up some leftover turkey. They are really verey good - how can they be bad? Cuisine At Home Newsletter 11/27/2008 edition of eRecipes. -- posted by Manami

Noble House Long Life Noodles

Mon, 26 Jan 2009 00:19:11 -0500

Any type of noodle - thin chow mein noodles to broad rice noodles to the thicker Shanghai wheat noodles - is a must at Chinese New Year's. However, long noodles represent a long unbroken life (so cutting them into shorter strands would symbolically shorten your life). Pull out your largest skillet or wok because this recipe creates a full pan. -- posted by Celticevergreen

Sue Bee Honey Tangy Mini Meatballs

Mon, 02 Feb 2009 01:24:18 -0500

Found on the internet and made today for superbowl. YUMMY! Had to switch up the cook time and some of the ingredients, but the end product was delicious! I switched out the cornstarch for cream of tartar because that is all I had in the house, and then I added maybe a 1/4 cup of flour to thicken it up a little more turning the sauce into a sauce and a glaze for the meatballs -- posted by fuzzypugs

Pomegranate Mimosa (Mocktail)

Wed, 04 Feb 2009 02:01:33 -0500

Perfect for Valentine's Day or any special occasion, this very simple yet elegant non-alcoholic cocktail comes courtesy of the folks at Pom Wonderful. The amount of the cider is approximate -- the original recipe simply calls for "1 glass sparkling cider", which I've estimated at 6 ounces so as to better fit into a standard champagne flute. Feel free to adjust to your tastes. Using a champagne flute will allow the beauty of the drink to come through, with the dark red of the pomegranate juice filling the stem portion as the cider sparkles above. -- posted by Lynne the Pirate Queen

Oven-Roasted Garlic Potatoes

Wed, 04 Feb 2009 17:57:53 -0500

Serves 2, but can easily be doubled or tripled. Just throw these in the oven and let them roast while you prepare the rest of your meal. The aroma will be wonderful. -- posted by JackieOhNo!

Easy Sausage Cups (Like Sausage Stars)

Wed, 04 Feb 2009 18:31:16 -0500

This is a variation of Sausage Stars/Sausage Cup recipes that use wanton wrappers and ranch dressing. My version uses Tostitos Scoops (bowl shaped corn chips) and cream cheese for some of the ranch dressing. I made these for Christmas Eve and Super Bowl Sunday, and they were a huge hit on both occasions! You can make the filling in advance and refrigerate until you are ready to assemble and bake. If I am taking these to a party, I fill the shells before I leave home and bake when I arrive at the party. They are also great with regular ranch dressing, but we prefer parmesan peppercorn flavor. -- posted by CindyMarie

Spicy Grilled Shrimp Skewers

Fri, 13 Feb 2009 17:28:22 -0500

I suggest to use fresh shrimp for this as frozen thawed will create a watery marinade, do not marinade for longer than 30 minutes or the acid in the lemon juice will "cook" the shrimp, adjust the cayenne to suit heat level, I have left the Tabasco as optional you may add it or omit --- this shrimp is very good! -- posted by KITTENCAL

Almond and Plum Tart

Mon, 16 Feb 2009 02:00:00 -0500

A very light cake perfect to have with a cup of freshly brewed coffee! This recipe is based on a recipe that my dear Mother passed on to me - the only difference between the 2 recipes is the addition of almond essence and slithered almonds. -- posted by Karin...

Unstuffed Cabbage Roll Soup

Tue, 17 Feb 2009 11:36:05 -0500

This recipe came about after a failed casserole recipe turned into an amazing soup! Who says failure is a bad thing? You could even make this vegetarian/vegan by changing the meat to a veg friendly option and using a veg broth. Hope you enjoy this too! -- posted by mama's kitchen

Fork Tender Slow-Cooked Baked Ham

Thu, 19 Feb 2009 12:00:44 -0500

If you're a fan of sweet, succulent ham then you are sure to love this recipe. The cloves, maple syrup, pineapple juice, ginger, nutmeg and cinnamon spices will create a delicious aroma in your kitchen and have mouths watering. -- posted by Feast Your Eyes!

Vanilla Lemon Cookie - Cocktail

Thu, 19 Feb 2009 13:49:37 -0500

This cocktail won an award on the foodnetwork. I have made it to varying degrees- never exactly as written and it always comes out drinkable. I'm looking forward to making it as intended. -- posted by cookiedog

You-Won't-Believe-How-Quick-You-Can-Make-This Mushroom Chowder

Thu, 19 Feb 2009 15:31:28 -0500

I think the name says it all. This makes an elegant soup course for a dinner party or holiday gathering. No one would ever guess how quick and easy it is to make. -- posted by JackieOhNo!

Beef Bourguignon Soup

Thu, 19 Feb 2009 15:40:57 -0500

This is another quick yet elegant way to start your dinner party or holiday meal. It's very straightforward and simple, and is guaranteed to please. -- posted by JackieOhNo!

Fast French Onion Soup

Thu, 19 Feb 2009 15:49:58 -0500

I won't kid you...this is not the time-consuming, tried and true method for preparing this French classic. However, it is great in a pinch, and will fool your guests into thinking you spent much longer in the kitchen than you did! -- posted by JackieOhNo!

French Toasted English Muffins

Sun, 22 Feb 2009 15:13:03 -0500

This is a decadent version of French toast that we usually do for Christmas or New Years breakfast. It's great any time of year or any time you want to have a fancy breakfast or brunch. -- posted by Hag chef

Smoked Salmon Hash With Dill Vinaigrette

Mon, 23 Feb 2009 11:23:06 -0500

My friend Luisa knows I love smoked salmon and she prepared this dish for me. It is a Bobby Flay recipe to boot! When I asked for the recipe, she already had printed a copy. FoodNetwork - 09/28/2008. -- posted by Manami

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

Sweet 'n Spicy Louisiana Pork Roast

Sat, 28 Feb 2009 01:47:45 -0500

Coated with an aromatic spice and brown sugar rub, this extra-succulent recipe roasts right alongside sweet Vidalia onions. Make sure you use dark brown sugar, though. Your kitchen will smell divine while this is roasting! -- posted by JackieOhNo!

Cajun Shrimp With Lemon Mustard Dip

Sat, 28 Feb 2009 01:48:02 -0500

The shrimp has a nice zing to it, which is wonderfully complemented by the lemony dip. This is a nice alternative to regular shrimp with cocktail sauce. -- posted by JackieOhNo!

Auld Alliance: Potted French Blue Cheese and Scotch Whisky Pate

Sun, 08 Mar 2009 17:36:45 -0400

The Auld Alliance is the historic friendship between Scotland and France, as well as a traditional cheese and whisky recipe. Here is a modern version of my Scottish grandmother's recipe for Auld Alliance. I have used Scotch whisky and a lighter French blue cheese, Fourme d'Ambert, instead of the usual Roquefort, which I find very salty. This makes a fabulous appetiser or an alternative cheese course. Choose a blue cheese and Scotch whisky of your choice; blends are better than malts in this recipe. A Potted History! Scotlands most famous connection with Europe was the Auld Alliance with France. First agreed in 1295/6 the Auld Alliance was built on Scotland and Frances shared need to curtail English expansion. Primarily it was a military and diplomatic alliance but for most of the population, it brought tangible benefits through pay as mercenaries in Frances armies and the pick of finest French wines! The preparation time includes the chilling time. -- posted by French Tart

Sardo Punch

Tue, 10 Mar 2009 14:53:18 -0400

Mirto means myrtle in English. The myrtle bush has small pointy leaves,and dark berries similar to wild huckleberries.I don't know exactly what's in mirto, I think that the term is used interchangably for foods flavored with the leaves or the berries. From Healthy Italian Hors dOeuvres published in the October 2008 edition of F&W Magazine. They say that Amaro means bitter in Italian & the quintessential after dinner cordial ;) so a punch made with it can't be bad. Saw this recipe and am putting it here for safekeeping. Watch out it can be lethal!!! -- posted by Manami

Zee Spotted Pig Bloody Mary

Tue, 10 Mar 2009 14:53:41 -0400

Bartender Anna Vanderzee suggests making the mix for this recipe one day in advance to allow the spices and horseradish to marry with the tomato juice ;). I happen to like it nice and spicy and cold!!! Chilling time, at least two hours,Cocktails 2007, Food & Wine Magazine.However, it tastes great after just 2 hours but when it is left a little longer it is fantastic. :) -- posted by Manami

Beef and Zucchini Bites

Tue, 10 Mar 2009 14:53:45 -0400

I am putting this here for when the abundance of zucchini arrive as they do most years. I found this recipe in a booklet called 'Mince Magic' put out by the British beef board. -- posted by Sarah_Jayne

Brandied Lit'l Smokies

Sun, 22 Mar 2009 03:34:59 -0400

Serves a lot. Wonderful and easy. -- posted by aronsinvest

The Best Party Punch Ever!

Sun, 22 Mar 2009 10:12:51 -0400

This recipe will make enough green punch to fill an average size punch bowl. If you are entertaining a large number of people and feel that you need to make more, just multiply all of the ingredients, with the exception of the sherbet. Recently I made this punch for my nephew's first birthday party. To serve aprrox. 50 guests, I multiplied the recipe by 4. Results vary depending on the size of the cups. To change the color of the punch, substitute a different flavor of Kool-aid with a MATCHING color of sherbet. (The two colors must match, othewise, the punch will turn brown.) -- posted by BeanPole

Kittencal's Ground Beef and Feta Rice Balls

Tue, 24 Mar 2009 17:52:43 -0400

Crunchy on the outside with a delicious ground beef-rice filling oozing with melted chunks of feta cheese, I would suggest to purchase the block of feta cheese and coarsely crumble into small chunks, you may freeze the remainder of the feta to use for another time --- due to the high sodium amount in the feta cheese and Parmesan cheese I strongly suggest to season with salt until after you have added both cheeses --- I have listed the yield at 35 balls this is only estimated you may get a few more more or less, good thing this makes lots you will have them gone in not time! --- you may adjust amounts to suit taste, this recipe is very versatile. -- posted by KITTENCAL

Rachel's Spinach-Artichoke Dip

Sun, 05 Apr 2009 02:05:12 -0400

A rich spinach-artichoke dip inspired by Alton Brown's recipe for Spinach-Artichoke Dip. Serve it very hot. Or you might try to freeze it for use when friends pop in. -- posted by RHC

Caramelized Onion and Shrimp Bruschetta

Mon, 06 Apr 2009 21:04:24 -0400

Caramelized onion and golden raisins add sweet balance to the shrimp. It can be assembled in no time by making the onion spread ahead. Remove the shrimp for a vegetarian option and replace with crumbled feta. I've allowed 30 minutes resting time for the raisins and if the onions aren't made ahead of time another 30 minutes cooling time for the onions once cooked.We enjoyed them for Christmas Eve before the BIG meal.;) -- posted by Manami

Beef Burger With Grilled Eggplant (Aubergine) & Salad Greens

Mon, 13 Apr 2009 17:44:03 -0400

Adapted from a recipe 'The Australian Women's Weekly's Grills & Barbecues'. The eggplant (aubergine) not used in step 2 can be added to other vegetable peelings, stalks etc. and kept in a freezer bag until you have enough to make Recipe #135453. -- posted by bluemoon downunder

Sweet Pea Soup With Majorero Cream & Roncal Crisps

Mon, 20 Apr 2009 00:14:22 -0400

From: Cheese Guru by Marcia Kiesel in the February 2005 edition of Food & Wine Magazine. This silky, vividly colored sweet pea puree is ideal for entertaining because it is delicious both warm and at room temperature;;) the soups and crisps can be made entirely ahead, and the tart Majorero cream can be melted just before serving. -- posted by Manami

Spanish Tomato Bread With Serrano Ham

Wed, 22 Apr 2009 12:41:46 -0400

A tasty looking Spanish recipe that would fit perfectly into a tapas menu. -- posted by Sarah_Jayne

Smoked Salmon With Beetroot & Vodka Creme Fraiche

Wed, 22 Apr 2009 12:42:24 -0400

I enjoy both smoked salmon and beetroot. So, when I saw this Scandinavian inspired recipe I wanted to put it here for safe keeping. -- posted by Sarah_Jayne

Tiny Toads in the Hole

Thu, 23 Apr 2009 01:35:08 -0400

Toad in the hole is one of those British dishes with a name that make most outsiders giggle. Really though it is just sausages baked into a batter - yummy. These are a tiny bite sized version much like pigs in a blanket. -- posted by Sarah_Jayne

Chip Shop Curry Sauce

Fri, 24 Apr 2009 10:27:19 -0400

In the Northern part of England it is very common to go to a fish and chips shop and order chips with curry sauce. The curry sauce you get in chip shops is different from the sort you would get on an actual curry at an Indian takeaway. It tends to be a bit sweeter and considerably more mild in spicy heat. People eat it either poured all over their chips (ie steak fries) of in a pot on the side where they dip their chips. I found this version on a blog and it sounds very close to the type I enjoy. -- posted by Sarah_Jayne

Twice-Baked Potatoes With Leeks

Mon, 04 May 2009 20:12:41 -0400

I love the combination of leeks and potatoes, and I love twice-baked potatoes, so this recipe is ideal for me. This is a great presentation, with leeks in the potatoes and garnished with frizzled leeks as well. To make ahead, you can fill the potato skins and chill; then bake for 30 minutes. -- posted by JackieOhNo!

Mexican Hot Chocolate Ice Cream

Wed, 06 May 2009 13:32:05 -0400

I am adding this for ZWT5. It sounds great with all the flavours of Mexican hot chocolate but in ice cream form. Cooking time is the freezing time. Don't let that scare you too much! -- posted by Sarah_Jayne

Kiwi Daiquiri

Fri, 08 May 2009 01:37:21 -0400

A New Zealand inspired twist on this classic drink. You can omit the rum and have it as a non-alcoholic drink too. -- posted by Sarah_Jayne

Gazpacho Vodka Shots

Fri, 08 May 2009 14:05:05 -0400

This looks like fun way to serve gazpacho at a party. -- posted by Sarah_Jayne

Baked Caramel Corn

Tue, 12 May 2009 00:47:13 -0400

I not sure where this recipe came from originally, but baked caramel corn has been a standby treat for years. It is great for Superbowl parties, New Year's Eve, or family get-togethers. -- posted by ChefJulieS

Spicy Sausage, Peppers and Onions (Crock Pot)

Mon, 18 May 2009 14:36:30 -0400

Spicy sausage, pepper and onions. Takes very little prep time and is great for potlucks. Inexpensive and makes alot. Very delicious kids and adults both liked it is very filling. I first took it to a church game night that was just supposed to be snack food but knew I would want something a little more filling than chips had several requests for the recipe. Which made me have to think because when I first made it I used what I had in the house. This is what I remember using. I used Bar-S brand polish sausage which is just a cheap sausage a pack of 3 lbs is about $4 ( found in with the hot dogs in the refrigerated section lunch meats and stuff). Could be used as an entree ( just serve it on a whole bun) snack or starter for a party I think. -- posted by awmeme

Sweet Tea Vodka Cocktail (Aka: My Perfect Summer Cocktail)

Fri, 29 May 2009 23:00:29 -0400

This may be the EASIEST cocktail ever! No complicated mixers or instructions. Just half vodka, half water, over ice with a slice of lemon! This is my drink for summer 2009! -- posted by AnnieLynne

Crunchy Pesto Flats

Sun, 14 Jun 2009 21:30:40 -0400

A light on the tummy snack or appetizer, that is healthy and yummy! -- posted by Jocelyn Rivera-Dongon

Joe's Sausage-Cheese Balls

Wed, 24 Jun 2009 10:26:05 -0400

I have been making these sausage balls for many years now. I always make them around christmas and thanksgiving for partys and just to have around the house for friends that stop by. They are great! A Must Try Appetizer. -- posted by Chef Teer

Asparagus Crostini

Tue, 30 Jun 2009 11:30:50 -0400

I love asparagus and I love smoked salmon, so this is one of my favorite little appetizer bites! -- posted by JackieOhNo!

Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico

Sun, 12 Jul 2009 09:40:06 -0400

These meatballs are flavored with chipotle chiles and capers. At the restaurant they are served over rice. They could also be served as appetizers. Published in Bon Appetit, May 2003. I leave out the capers when I make the meatballs. -- posted by swissms

Upside-Down Tequila Sunrise

Fri, 24 Jul 2009 15:33:05 -0400

This is such a great cocktail! It's great on taste, easy to make and so pretty! This recipe only makes one drink so it might be wise to go for the pitcher-load! It's sure to be a winner at your house, or pool, or anywhere! BTW: Torani syrups are fantastic, non-alcohol and do so much to flavor your drinks, put in your coffee, in recipes, and include it in your desserts. They come in a ton of flavors, such as caramel, chocolate biscotti, white chocolate, and that's only a few. A lot of them are sugare free. Enjoy! Source: Hungry Girl -- posted by FLUFFSTER

Goof Balls

Sun, 02 Aug 2009 10:01:04 -0400

A yummy yummy peanut butter no-bake cookie. It's a great family recipe and everybody's favorite. Prep time includes balling time but not cooling. -- posted by heres_johnni

Party Dip and Chips

Mon, 03 Aug 2009 11:50:21 -0400

tasty and spicey and perfect -- posted by Chef #984661

Chicken Fried Rice

Wed, 12 Aug 2009 15:03:42 -0400

I used the food processor to do my chopping and used leftover roast chicken along with leftover rice from Chinese take-out. This will serve 2 persons as a main dish or 4-6 as a side dish. As always, feel free to switch the meats and veggies to your taste. -- posted by Sue L

Layered Brownies/White Chocolate Caramel/Cacao Nib Gelato

Thu, 20 Aug 2009 02:05:19 -0400

These "Hawks Bars" are what my friend, Judy, has chosen for one of the desserts that she is serving for her big shindig for summer's end! These bars have been named after "Hawks"a restaurant in Granite Bay, Ca. owned by Michael Fagoni and Molly Hawks. Super-sweet fudgy brownies are topped with layers of white-chocolate-flavored caramel, bittersweet chocolate ganache, and candied pecans and served with a scoop of not-too-sweet Cacao Nib Gelato.;) Amazing! Incredible!! Bon Appetit Magazine, September 2009 edition. Chilling, cooling & freezer time all included.<> Bits of shell roasted cacao beans; available at specialty food stores. -- posted by Manami

Smoky Strip Steaks With Chimichurri Sauce

Tue, 01 Sep 2009 12:07:52 -0400

From: July Fourth, Published July 2007, on the Grill & Pairing of the Day: Big, Balanced Red Wines, July 2008, Food & Wine Magazine, Recipe by Laurent Tourondel. The chimichurri sauce made with parsley, garlic & olive oil is the ubiquitous accompaniement to grilled meats in Argentina; when serving steak, Chef Turondel often prefers its clean, sharp flavors to richer French sauces like bernaise or red wine sauce. The tang of chimichurri is especially delicious with his smokey steaks, seasoned with both smoked sea salt and smoked pepper. Make the sauce a day ahead - it will keep very well. :) -- posted by Manami

Happy Hour Punch

Wed, 02 Sep 2009 02:54:47 -0400

Always looking for a new punch to make for a party, I ran across this recipe tucked away in Mom's old recipe box. It's great for most occasions. -- posted by Chef Lanfear

Black-Eyed Pea and Sausage Soup

Fri, 04 Sep 2009 14:35:05 -0400

This came from a food blog, Eating Well, Living Thin. (http://eatingwelllivingthin.wordpress.com/) Linda the author says: "Black-eyed peas are supposed to bring good luck and prosperity when eaten on New Years. This soup is easy, filling and just full of wonderful nutrients! Serve with thick-sliced tomatoes drizzled with olive oil and fresh basil and some crusty garlic toast for your family on one of these cold winter days. Will it bring you good luck? Surewhy not!!!!" -- posted by yogiclarebear

Creamy Cinnamon Dip (With Variations**)

Wed, 23 Sep 2009 16:24:56 -0400

This is a fabulous dip! It's great for parties, picnics, or even just because you like it! It's great for any kinds of fruits and I even toast some flour tortilla chips to dip in it. Source: McCormick -- posted by FLUFFSTER

Shrimp Scampi

Wed, 30 Sep 2009 01:10:22 -0400

Here's a fast, easy, and elegant appetizer or main course....especially if you make the flavored butter in advance (you can make the butter upto a week ahead and refrigerate until ready to use.) Serve along with a nice white wine and some good crusty bread for dipping in the garlic butter. Be ready for raves!!!! -- posted by Alan in SW Florida

Plumped Ginger-Caramel Shrimp

Fri, 02 Oct 2009 17:31:12 -0400

From the Splendid Table's How to Eat Supper. -- posted by evelyn/athens

Buckeye Balls

Mon, 05 Oct 2009 16:42:08 -0400

chocolate covered beanut butter ballas. delicious! -- posted by Chef #1403135

Swiss Cheese Dip

Tue, 13 Oct 2009 14:56:50 -0400

This dip is so easy, with only 3-4 ingredients, and its suprisingly good! -- posted by Chef #695015

Good Luck Collard Greens

Wed, 14 Oct 2009 14:19:19 -0400

Tradtionally collard greens are served on New years for Luck. I serve them then but my family enjoys them year round -- posted by GingerlyJ

Croque Monsieur Puffs

Mon, 26 Oct 2009 17:24:10 -0400

My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach 75. -- posted by College Girl

Pear Thyme Fizz

Mon, 26 Oct 2009 18:16:46 -0400

Fresh thyme's savoriness is wonderful against the crips drness of pear. Accompanied by Croque Monsieur Puffs http://www.recipezaar.com/rz.240478 or Roasted Pear Crostini with Gorgonzola, this sparkling cocktail is pure pear'fection! -- posted by College Girl

Twice-Baked Potatoes

Sat, 07 Nov 2009 17:28:41 -0500

These twice-baked potatoes, stuffed with cheddar cheese and bacon, are just the way my mother used to make them. I always loved the addition of the green onions. When you are feeling indulgent (these potatoes may not be for the weight conscious!) and are in the mood for a good steak and potatoes, try these! They are also good served alongside prime rib, chicken, or pork (even good all by themselves). Double or triple the recipe for your dinner parties. And, they can even be prepared upto 2 days ahead...just cover with plastic wrap and refrigerate until ready to do the final bake. -- posted by Alan in SW Florida

Eggnog Cookies

Mon, 16 Nov 2009 00:39:24 -0500

Originally found online somewhere, these cookies are the epitome of the holidays for our family. Tastes just like a glass of eggnog with only SOME of the guilt! -- posted by Lizzymommy

Hoppin' John

Thu, 19 Nov 2009 21:56:43 -0500

A variation on a recipe from the good folks at Goya. I make it with both of the suggested meats -- sausage AND bacon (Goya's calls for kielbasa, but I think smoked sausage or andouille works better). The two together are spectacular. I also add a jalapeño for a little extra flavor. Oh, and if you're on a low-sodium diet, there is a no-salt version of the -- posted by Cluich

Cheeseburger Meatloaf

Fri, 20 Nov 2009 01:25:46 -0500

Very teasty! -- posted by Zheka