Recipezaar: New Years,Served Hot recipes

Cheesy Herb Pinwheels

Wed, 12 Oct 2005 17:10:09 -0400

As an appetizer or as a bread accompaniment, these savory pinwheels are light, flaky and whirling with cheese! -- posted by - Carla -

Crescent Cheese Rolls

Tue, 01 Nov 2005 07:33:47 -0500

A delicious appetizer that's easy to make! The recipe is adapted from a junior league cookbook. -- posted by Lvs2Cook

Top-Notch Shrimp Casserole

Sat, 12 Nov 2005 04:16:17 -0500

A colorful, easily-prepared semi-cajun dish with MACRO-flavor. The recipe comes from the "Louisiana Seafood and Wild Game Cookbook," published in 1985 by the State's Department of Fish and Game. I wasn't expecting anything nearly this fantastic coming from a government agency until I read where the WIVES of the employees came up with this stuff! In any case, this would make a nice substitution for traditional ham or turkey holiday suppers. Don't skip the pimentos because it REALLY gives the dish that "holiday look." -- posted by Bone Man

Sweet Chicken Bacon Wraps (Paula Deen)

Mon, 28 Nov 2005 18:21:34 -0500

Hey you Paula Deen fans, she has a new magazine, "Cooking with Paula Deen"--this recipe is from the premier issue. It was so yummy looking, I couldn't wait to try it. I added another 15 minutes to the cooking time suggested (30-35 minutes) and It was just right, but oven temperatures vary, so check on it during the last few minutes of cooking time. I'm also going to add a few dashes of cayenne pepper next time for something hot and sweet! -- posted by Sharlene~W

Conch Fritters: Bahamian Style

Thu, 01 Dec 2005 12:48:31 -0500

A friend of mine, Debbie, is from the Bahamas and she gave me this recipe. This is a traditional Bahamian recipe that is made with conch, the wonderful shellfish that is delicous but not so easy to find outside of the Bahamas. We, here in South Florida, are very close to Key West; the Conch Republic. These fritters are great as appetizers, finger foods or very tasty hors d'oeuvres to accompany your favorite rum punch or tropical drink! Conch can be replaced with any seafood. Make this batter with calamari, shrimp, imitation crab meat and lobster & see how awesome it turns out. Read about CONCH on the web, it's interesting. BEWARE - these are HOT. -- posted by Manami

Sweet Potato Souffle

Mon, 26 Dec 2005 18:10:33 -0500

If you want to wow your guests for the Holidays this will do it. -- posted by Northern Polar Bear

Wiener Bites

Sun, 08 Jan 2006 21:17:51 -0500

These were served at our Finger Food Fiesta For New Years. My sons gobbled them up. They were extremely easy to make. The recipe calls to serve them hot but they are great after they have cooled down as well. From Company's Coming - Appetizers - by Jean Paré. -- posted by Saturn

Vegetarian Spring Rolls

Thu, 26 Jan 2006 21:18:15 -0500

Celebrate the Year of the Dog with these Vegetarian Spring Rolls, or enjoy them at any time. From the latest issue of the Australian 'New Idea'. -- posted by bluemoon downunder

Prawn and Crab Tarts

Thu, 26 Jan 2006 21:21:52 -0500

Enjoy these appetisers as part of your welcoming in of the Chinese New Year of the Dog, or enjoy them any time! From current issue of the Australian 'New Idea'. I have not made these, but suggest if you are making them that you read Hey Jude's review re-oven temperatures. The oven temperatures below were as they appeared in the magazine, but may well be too hot for many ovens. -- posted by bluemoon downunder

Buddha's Delight

Mon, 27 Mar 2006 15:42:21 -0500

A buddhist vegetarian dish eaten on the first day of the Chinese New Year. It traditionally contains 18 ingredients that are considered auspicious. The servings are as part of a Chinese banquet for 6-8 people. If you are making just this I have no idea how many people it would feed! Some info about the more Asian ingredients: Dried lily buds aka golden needles. They are the dried flower of the day lily. soak before using. Dried black fungus aka wood ear fungus or cloud ear fungus Tofu puffs = golden squares of fried tofu found in the refrigerator section. -- posted by Missy Wombat

Baby Beans With Orange Crumble

Tue, 23 May 2006 15:13:23 -0400

Baby Beans, topped with a mixture of fresh bread crumbs, butter, orange rind and almonds adds a super-easy gourmet touch! Adapted from a recipe on the Simply Great Recipes Club website. -- posted by bluemoon downunder

Roast Pork With Apple and Brandy Gravy

Tue, 23 May 2006 15:26:22 -0400

Roast pork with fuji apples and brandy gravy. This recipe was in the May 2006 issue of the Australian magazine 'super food ideas'. The preparation and cooking times below do not include the 15 minutes "resting time" in step 6. I have not yet made this recipe, but when I do I shall use Vegetable Stock Recipe #135453 for the vegetable stock used in step 9. -- posted by bluemoon downunder

Cornmeal-Fried Oysters With Chipotle Mayonnaise

Thu, 25 May 2006 17:09:04 -0400

Everyone loves fried oysters, and this typical Cajun dish is perfect. It is excellent for a party or any time of year. Buy already shucked oysters to save time and trouble. If you buy the larger B.C. oysters for this dish, cut them in half. -- posted by ~Leslie~

White Chocolate Custard

Thu, 08 Jun 2006 18:49:29 -0400

A delicious creamy custard which is as simple and quick to make as it is delicious! Ideal for chilly winter evenings, served with puddings or Danish pastries, or any time of year with apple pie, pecan pie - or other pies. Another recipe from the Simply Great Recipes Club website. -- posted by bluemoon downunder

No-Flour Cornbread

Sat, 17 Jun 2006 07:58:52 -0400

This recipe was the one my mother used, and her mother before her. Beyond that I can't go! It spoiled me for anything calling itself "cornbread" that has flour or sweeteners in it -- I call those "corn cake." This is great with chili, stew, and other hearty dishes. My dad used to crumble it up into buttermilk and eat it with a spoon. It's a requirement for our family's New Years Day dinner, along with the roast pork and black-eyed peas. It's also the main ingredient in Thanksgiving/Christmas/anytime turkey stuffing. -- posted by AzArlie

Mocha-Mint Warmer

Sat, 17 Jun 2006 19:59:47 -0400

Espresso, mint, hot cocoa and whipped cream...what a combo! -- posted by Hey Jude

Baked Crab Dip (Like Simon and Seafort's Restaurant)

Mon, 26 Jun 2006 19:14:19 -0400

This recipe is close to my favorite appetizer from my favorite restaurant in Anchorage, Alaska. It's creamy and delicious served with thinly sliced crusty bread.This is different from most crab dips posted here because it doesn't call for cream cheese. -- posted by akgrown

Mushroom Crostini Bites With Hamburger Grilling Blend

Sat, 16 Sep 2006 06:00:42 -0400

Another great recipe found on mrsdash.com. It takes less than 30 minutes to make and they are delicious, as well. Low fat, for the sodium restricted, and low potassium recipe. -- posted by Manami

Fantastic Baked Sausage-Tomato Dip!

Wed, 08 Nov 2006 17:39:11 -0500

This dip will become one of your favorites, I have made this many times recently for a test run for the holidays and plan on making it many time more! If you use spicy sausages you might want to omit the Tabasco, if you are not a garlic-lover then omit the fresh garlic completely. This makes a lot of dip but you can cut the recipe in half if desired. -- posted by KITTENCAL

Spicy Pumpkin Bisque

Thu, 09 Nov 2006 17:38:15 -0500

Pumpkin soup is a favorite around here! We use it for a lot of our dishes, besides having it sauteed with onions and garlic, we also use it with black beans, & kidney beans, just to name a few. This recipe as is, could not be made for the home, so we alter it a bit. -- posted by Manami

Grilled Porterhouse Steak With Paprika-Parmesan Butter

Sat, 18 Nov 2006 21:47:41 -0500

**Needs to Marinate** I was excited to find this recipe online. In my younger days I worked at a restaurant that served a delicious parmesan butter with all of it's steaks. This is so close to that very recipe. Try the Paprika-Parmesan Butter with all of your favorites steaks. -- posted by Brenda.

Shrimp and Okra Gumbo

Tue, 05 Dec 2006 17:18:28 -0500

This is so good! Fast and yummy yet it tastes like you spent hours over the stove cooking and and stirring. This uses my make ahead gumbo mix recipe #199147 which takes the long cooking time of gumbo down to a weeknight managable amount. Enjoy! -- posted by mama's kitchen

Chinese Taro Root Cake (Woo Tul Gow)

Wed, 20 Dec 2006 21:10:28 -0500

Savory, steamed taro cake, richly flavored with mushrooms and pork. Taro is a flavorful, starchy tuber similar to a sweet potato. It has a sweet/nutty/potato flavor. The larger taro roots are sweeter but drier than the smaller roots. It's avilable in most supermarkets, but if you can't find it, use sweet potato or yam. This cake is a very popular New Year's treat. During the first ten days of the New Year's celebration a few slices of all the different New Year's cakes are fried every morning for breakfast or when friends or family stop by. The cake will keep nicely in the refrigerator for 10 days if wrapped in plastic wrap. -- posted by littleturtle

Umani (Japanese Stew of Root Vegetables Seaweed and Chicken)

Mon, 08 Jan 2007 14:49:57 -0500

Rich Japanese stew similar to nishime. Made primarily with root vegetables and a small amount of meat with a soy sauce and sugar base. Also common to both dishes is the use of konnyaku (a tasteless and calorie-less jelly-like cake made from a tuber root called devil's tongue) and kombu (strips of seaweed). Traditionally, the stew is simmered until cooked, then cooled and reheated, a process that may be repeated several times. This infuses the soy-sugar flavors deeply into the ingredients and leaves very little soupiness. You can approximate this procedure simply by making your nishime/umani a day ahead and refrigerating it overnight, then reheating. The dish may be adapted to include more of the veggies you like, less of what you don't like. Many people also like adding tiny Japanese taro (araimo). Konnyaku (aka konjac/yam cake) is found in the refrigerated section near the tofu. Use either the white, refined type or the brown, unrefined version. Shirataki noodles would be near the tofu as well (I found them at a health food store; apparently they're great for low-carbers) You can make a quick and easy dashi by putting 1 strip of kelp and 1/2 cup bonito flakes (I found them right next to each other in the Asian section of the same store) in 4 cups water or veggie stock and bring it to a boil; as soon as it boils, remove from heat and strain the dashi into a bowl. Burdock root should be found with the fresh produce or use reconstituted dried burdock root. -- posted by littleturtle

Tomato-Based Beef Stew

Sat, 20 Jan 2007 12:44:49 -0500

This is a full-flavor rich tomato-based stew that is even better the next day! The amount of broth really does not have to be exact you can add in more or a little less, I also add in 2 seeded and finely chopped jalapeno peppers and a couple tablespoons of recipe#186029 for added heat and flavor, if you like spice you might want to add it it but that is optional. The flour/water mixture is only optional, add it in for a thicker texture or omit for a thinner stew. Feel free to add in other veggies also parsnips and turnips are good to add in! For meatball stew, use your own favorite meatball recipe or use recipe#69173 made into tiny meatballs and then browned firstly in place of the cubed beef then serve the sauce and meatballs over cooked spaghetti or pasta of choice. -- posted by KITTENCAL

Charishma's Ghee and Khoya Free Carrot Kheer

Fri, 02 Feb 2007 16:39:24 -0500

Today is Imbolc, festival day of St. Brigid whose temple is in Kildare,Ireland. I have recently studied about her and written a poem too on her which can be viewed at allpoetry.com I wanted to cook something yummy for my family today and decided to use up the carrots and this is what I have come up with. It is so yummy that don't blame me if you get addicted! This is much better than eating carrot halwa which is loaded with ghee and khoya. Enjoy!! -- posted by Charishma Ramchandani

White Bean and Collard Greens Soup

Thu, 01 Mar 2007 16:58:57 -0500

From Cooking Light, March 2007 -- posted by Vino Girl

Nikuman / Butaman / Pork Bun

Tue, 01 May 2007 13:33:57 -0400

This is a steamed bun with a pork filling. I first tasted this in Japan, it warms you up on a cool day. And served with hot mustard and soy sauce it is perfection. I found this recipe by searching on the internet. -- posted by Ms. See

Traditional Basic Black Eyed Peas

Mon, 21 May 2007 15:11:42 -0400

Here's a recipe for basic black-eyed peas with bacon or hog jowl and spicy seasonings and herbs, along with garlic and vegetables. These peas are delicious with cornbread or corn muffins and seasoned greens. -- posted by Annacia

Sausage-Spinach Alfredo Lasagna

Mon, 21 May 2007 23:07:53 -0400

You can make this into a lower-fat version by using lower-fat cheeses and alfredo sauce. Italian sausages may be replaced for the turkey sausage. Purchase a good-quality alfredo sauce for this, it will make all the difference to this recipe, really you can use as much sauce as desired, the amount listed is only a guideline. This can be completely prepared up to 24 hours in advance, covered and refrigerated, or you can prepared the ricotta/spinach mixture up to a day ahead. This lasagna is *delicious* :) -- posted by KITTENCAL

Black-Eyed Pea Gumbo

Fri, 07 Sep 2007 15:28:02 -0400

Serve this on New Years day with some cornbread. From AllRecipes. -- posted by dicentra

Black Eyed Peas and Collards

Mon, 10 Sep 2007 21:58:21 -0400

From Simply Vegan. Happy New Year! Serve with rice. -- posted by dicentra

Black Eyed Pea Rice Pilaf

Wed, 12 Sep 2007 22:14:59 -0400

This is a little different. -- posted by dicentra

Inside-Out Bacon Cheeseburgers

Tue, 18 Sep 2007 23:00:19 -0400

I made this for dinner tonight. I found it in Kraft Food & Family Magazine, and I'm glad I did. -- posted by Stephanie Rex's Wife

Crock Pot; Meaty Cheese Dip

Tue, 02 Oct 2007 23:30:44 -0400

Excellent recipe for a party snack. -- posted by Chef Ms Tiff

Black Kettle Mushroom Barley Soup

Thu, 08 Nov 2007 00:58:42 -0500

If your looking for something special and calories aren't an issue, I don't think you can do better than this soup as a meal starter. -- posted by Annacia

Pear and Caramelized Onion Pizzette

Sun, 18 Nov 2007 03:44:23 -0500

These little pizzas are full of adult flavours and served piping hot from the oven. The ingredients are surprising and taste just amazing together! -- posted by ~Leslie~

Black-Eyed Pea Stew

Wed, 19 Dec 2007 20:51:46 -0500

Another Hoppin John Recipe. I don't know who John is, but I like his dish! From Cooking Light. -- posted by dicentra

Pozole Rojo - Pork and Hominy Stew

Wed, 02 Jan 2008 21:36:00 -0500

This is a labor intensive recipe for those who like to cook and eat well. Pozole is often served at Christmas or the New Year. My mom declares this her favorite recipe. If the stew gets too thick you can add a can of chicken broth. I find it tastes best with a squeeze of lime. From the September 2007 issue of Gourmet magazine. -- posted by cookiedog

Grilled Scallops With Thyme Butter, Red Chilli & Parmesan

Thu, 03 Jan 2008 01:46:06 -0500

Try to avoid buying scallops that have been soaked! If that is your only choice - grill them plain and only baste with the butter when ready. These, I tried at a friends house and she found them on Johanna Lindsay Wagner's blog. -- posted by Manami

Brandy Flamed Chorizo

Mon, 07 Jan 2008 15:15:57 -0500

Talk about lush! I love the spicy taste of Chorizo sausage but I don't have it often due to trying to eat less fat. However, everybody has to treat themselves sometime and if you are doing to do it then *DO* it. This would impress party guests at a dinner party, cocktail party or even at a New Year's Eve party. This recipe was first published in the Christmas 2006 issue of BBC Easy Cook magazine. -- posted by Sarah_Jayne

Carolina Hopping John - Hoppin' John

Mon, 07 Jan 2008 23:17:26 -0500

Hopping John-plenty hot-is plenty good. Traditional to serve on New Year's Day for good luck in the coming year. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight soaking not included in preparation time. -- posted by Molly53

Tostones With Smoked Salmon

Sun, 13 Jan 2008 00:47:49 -0500

We served these and what a hit they were! The mixing of two ethnic ingredients was a great success! We enjoyed them immensley! F&W Magazine, In The Pursuit of Latin Flavors, recipe by Eric Ripert, 11/2002. As I stated below - the way to prepare the plantains(before cooking)is not the way we do it but I wanted to keep the recipe as it was published! -- posted by Manami

Quick Pizza Triangles

Tue, 29 Jan 2008 22:42:46 -0500

I've been cleaning out my old recipe files, clippings, notes, etc. and this is a recipe I used to make years ago. Just a fun snack for kids' parties and appetizers for "game day". What's also great is to change the filling mixture with ingredients you love on your pizza. This is the basics - you can take it from here. -- posted by HokiesLady

Fried Shrimp Balls (Pazoon Lone Kyaw)

Sun, 03 Feb 2008 17:30:50 -0500

This is a Burmese recipe I found on the web. Servings and time is an estimate. -- posted by cookiedog

Cafe Theatre

Tue, 05 Feb 2008 17:23:43 -0500

I'm not sure why this is called Theater but I am sure that it's a lovely cupfull of goodness on a winter evening. The time assumes that the coffee is already brewed. -- posted by Annacia

Pumpkin Soup (Served in the Shell)

Wed, 12 Mar 2008 01:17:39 -0400

Great autumm recipe, served in the pumpkin shell. Perfect for Halloween or Thanksgiving or a special party. It can be prepared, to a point, one day ahead, then finished the next day. I'm guessing on the prep time, so don't scold me if its wrong. lol. -- posted by Imagenie

Lobster Mac & Cheese

Mon, 24 Mar 2008 16:49:24 -0400

This is Ina's variation on her Grown-Up Mac & Cheese (recipe #281825) and I have had it for a few years and decided to share it today, as I'm making it again this Sunday. Barefoot Contessa at www.housebeautiful.com/0907 -- posted by Manami

Blue Cheese Oysters

Thu, 17 Apr 2008 00:45:16 -0400

Rich and delicious! Use a good quality blue cheese, such as Maytag, if you can find it. Panko are Japanese bread crumbs and nowadays can be found in most large grocery stores, in the Asian sections. Recipe from a local cooking school, The Chopping Block -- posted by Hey Jude

Devilishly Delicious Bacon and Cherry Roll-Ups

Fri, 25 Apr 2008 19:17:16 -0400

I have very fond memories of this recipe from my early childhood. Anytime my mother had friends over for drinks, or threw a party she would make these. I would always be dispatched to a quiet corner with a plate full of goodies, including loads of these! Now I make them for parties, or drink snacks, and everybody loves them. I make trays of these, and the amount listed below is quite small, so be prepared to make more! They are so simple but oh so effective! I tend to use streaky bacon for the fat content, but back bacon works fine too. Try them-you won't regret it! -- posted by Noo

Sweet and Sticky Mango Basted Chipolata Sausages

Fri, 25 Apr 2008 19:56:55 -0400

You will not believe how simple this is to make or how much people love it! I have used this many, many times on buffets, drinks gatherings, or just as nibbles when the footie boys invade my house-and there are NEVER any leftovers!! The quantities are not exact-so adjust the amount of chutney as you see fit. The cooking time can also vary-sometimes I cook these long and slow, other times I whack the heat up a bit to speed it along-depends how long you can wait for them! -- posted by Noo

Chicken Satay

Thu, 01 May 2008 16:28:16 -0400

These can be served as an appetizer or I like to make them into dinner. They work well for parties, because much of the work can be done in advance. From Thymes Two catering. Don't forget to place a container for used skewers such as a champagne glass. You could also use flank steak or shrimp as an alternative. Recipe #301697 is the recipe for the peanut sauce for these skewers. -- posted by cookiedog

Bacon Wrap-Ups

Thu, 29 May 2008 14:21:03 -0400

From the Charlotte cookbook 1969 -- posted by ICook4danny&Puddin

Herbed Cheese Madeleines

Tue, 10 Jun 2008 01:34:33 -0400

Fabulous, easy fingerfood for your next elegant gathering. If you don't have a madeleine pan, you can subsitute a miniature muffin pan. -- posted by JackieOhNo!

Beef and Horseradish Bonbons

Fri, 13 Jun 2008 20:02:12 -0400

Very simple, yet very delicious. A must for any party! A blink and they are gone dish! -- posted by Noo

Bacon/Egg Pastry/Mushrooms/ Spinach/ Roasted Red Peppers

Wed, 18 Jun 2008 01:12:56 -0400

I am always looking for interesting ways to present our breakfast meals. This looks very interesting and can't wait to try it! These look like something you'd bring home from the bakery! CuisineAtHome, Issue 68 but with a tiny bit of tweaking. -- posted by Manami

Dauphine Potatoes

Thu, 19 Jun 2008 21:26:53 -0400

This recipe is basically a mixture of mashed potato and choux pastry, deep fried to golden deliciousness. I have been totally addicted to these ever since my first chef job, when I used to make the daily potato dish and that was a LONG time ago! These are so good I can even eat these cold straight from the fridge! They are also really good as part of a snack menu instead of chips (fries to you lot not from the UK) with a hot tomato dip. -- posted by Noo

Fettuccine in Lobster Broth With Shrimp, Crawfish, and Crabmeat

Sun, 13 Jul 2008 03:23:33 -0400

Bpbby Flay has a unique way of taking a relatively simple recipe and adding layers and layers of different flavors. Here he has elevated the shrimp, crab & crawfish to another level - scrumptious! This dish is really delicious! Can you tell I liked it? Cpyright 1999 Bobby Flay. Show: Hot Off the Grill with Bobby Flay. Episode: Fetuccine. -- posted by Manami

Not-Just-For-Summer Pancake S'mores

Fri, 22 Aug 2008 23:28:33 -0400

How about serving these in the middle of winter, maybe the morning of the annual ice-skating party with the kids in the neighborhood or the 4-H club? And you don't even need a campfire! Thanks to the good ladies over at Gooseberry Patch for their inventive recipe-making skills! -- posted by Debber

Mini Burritos

Sun, 24 Aug 2008 11:34:05 -0400

Inspired by Alton Brown after seeing his wonton-themed show, these are great as appetizers or as a meal. Delicious! -- posted by DJIndy

Black and White Chicken Chili

Thu, 28 Aug 2008 15:39:24 -0400

Cold weather is just around the corner. This will warm your tummy and it tastes great! Top with cheese or sour cream if you'd like. Good with tortilla chips too! -- posted by mydesigirl

Drunken Sloppy Joes

Mon, 22 Sep 2008 00:01:21 -0400

These drunken sloppy joes were inspired by by the drunken meatballs recipe that I make (recipe #276860). I had a gathering with a group of friends that usually request the drunken meatballs but I wanted to try to do something else. So, I looked at what I had in the house and came up with Drunken Sloppy Joes. I am sure any kind of bourbon would work but I drink so little (funny considering this recipe) that I have been working through the same bottle of Southern Comfort since Christmas. -- posted by Sarah_Jayne

Holiday Wassail With Alcohol

Mon, 13 Oct 2008 00:43:35 -0400

This is the most amazing tasting Wassail. It's perfect for a holiday party or a cold winter night. Its like drinking hot apple pie that warms your tummy and lifts your spirits. Although its a big undertaking to cook, you wont be disappointed, especially when everyone is complimenting you on making something that tastes so delicious. Make sure you serve it warm. Because this takes a while to put together, I usually make it the night before and pour the mixture into bottles/containers so I can transport it easily. I guessed at the number of servings but its always been enough for the parties I've been to where there have been 25 or more people. -- posted by LexiGirl 2

Choice Candied Carrots

Tue, 14 Oct 2008 13:42:57 -0400

These delicious and sweet vegetables are a delight with any meal. Kids, adults, anyone is sure to eat these! -- posted by Erin #7

Roasted Garbanzo Beans/Chickpeas

Mon, 20 Oct 2008 20:28:44 -0400

These are addictive little snacks. Crunchy and flavorful BUT actually good for you too! The spicier you get these the better imho! Plus, spicy foods are supposed to increase your metabolism! A reviewer said these made their mouth dry- Guess they might also increase my water intake! :) Make sure to get them good and dry before baking and they will cook more quickly. -- posted by mama's kitchen

Steak Martini/Asparagus Risotto/Braised Tomato Wine Sauce

Tue, 28 Oct 2008 19:49:30 -0400

Bite into a suculent steak and the first thing that comes to mind, might just be the earthy taste of a Cabernet Sauvignon: Louis A Martini! I found this on the LouisMartini.com and Certified Angus Beef site. Fantastic sounding! Have not tasted it as yet; have saved it for my best friend who is planning a large dinner party;).Edited on10/17/2008: The caloric value is high but this is for a whole meal - steak, risotto, cabernet sauvignon, cream ad infinitum!! Therefore, I am warning you but we tasted this and it was wonderful!! Added a few things here and there but I hope this has made it better - at least we like it! Originally posted: 08/07/2008.:=) -- posted by Manami

Asian Steak Topped With Bell Pepper Stir-Fry

Thu, 13 Nov 2008 16:03:39 -0500

A steakhouse take on Thai beef with sweet red peppers; serve with steamed Jasmine rice. Bon Appetit Magazine, November 2008 edition. -- posted by Manami

Black and Gold

Fri, 14 Nov 2008 19:18:21 -0500

A drink with dark chocolate and cinnamon flavors in your favorite coffee. It's warm, sultry and has a wee kick. Please feel free to adjust the amounts of the liqueurs to your preference. -- posted by Annacia

Roasted Shrimp With Feta (Barefoot Contessa)

Sun, 30 Nov 2008 02:25:43 -0500

This is Ina Garten's secret for convincing your guests that you're a natural-born cook! I recommend Greek or French feta if you can find it. Usually Ina prefers feta cubed rather than crumbled, but here she crumbles it in large pieces. Pernod is one of her secret ingredients. "Whenever I cook with fennel, Pernod gives the dish just the right licorice jolt that I love. You don't know the Pernod is there, you just know that the fennel tastes wonderful." -- posted by Manami

Hot Black Bean Dip (Reduced Fat)

Fri, 05 Dec 2008 01:15:59 -0500

This sounds like an interesting dip. I saw it in a cookbook put out by Prevention magazine when I was on vacation at my parents' place and wanted to put in on here to have when I am back in the UK. -- posted by Sarah_Jayne

Creamed Corn Gratin With Fried Onion Rings and Bacon

Mon, 08 Dec 2008 18:23:54 -0500

This is oh so good! We had it the other night as a trial for Thanksgiving Dinner where all the family members are invited and there are some women who have had more than the 2 point something children - we are talking about Latin women! ;) Bon Appetit Magazine, November 2003 edition. It is a little time consuming to say the least but you make it only once a year! -- posted by Manami

Southwestern Egg Rolls With Chipotle Cream Dip

Tue, 09 Dec 2008 00:20:53 -0500

East meets Southwest in this funky Tex-Mex version of an egg roll. It's simple, fun and a great way to use up turkey leftovers. CuisineAtHome 11/27/08 newsletter - eRecipes. You can play around with other flavors, as well. -- posted by Manami

Crispy Duck Rolls With Pomegranate Dipping Sauce

Tue, 09 Dec 2008 23:00:18 -0500

Duck confit - seasoned duck leg quarters slowly roasted in duck fat - is fully cooked and can be found in the meat section of specialty grocers. Look for egg roll wrappers in the international freezer section or near the tofu products. Pomegranate concentrate can be found in many markets and Middle Eastern specialty stores. If plating the Crispy Duck Rolls with a green salad, double the dipping sauce. If there is extra sauce, you can make vinaigrette - whisk in about half the volume of fruity extra virgin olive oil, then season to taste. -- posted by Jess4Freedom

Zucchini, Potato and Herb Fritters

Sun, 21 Dec 2008 01:45:37 -0500

Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Be vigilant about squeezing all the liquid from the vegetables and, after thoroughly squeezing out the liquid, pat the vegetables (except the garlic which is likely to stick to the paper!) with paper kitchen towelling. This is a recipe where it's a good idea to have all your ingredients ready before grating the vegetables and grating the potatoes last so they have less time to turn brown! The weights indicated are approximate so the following approximate weight equivalents should give you an idea of the general amount required: 410g = 13oz; 375g = 120z; 75g = 21/2 oz. The number of fritters you get will depend on what size you make them; the number that the fritters will serve will, of course, depend on how many appetisers or other dishes you are serving as part of an antipasto mezze platter. -- posted by bluemoon downunder

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

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

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

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

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

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

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

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

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!

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

Wiener Schnitzel With a Proper Potato Salad

Sun, 12 Apr 2009 01:06:02 -0400

My adaptation of Huey's Weiner Schnitzel with a Proper Potato Salad. It is the homemade mayonnaise that makes this potato salad particularly delicious - or as Huey described it "proper" - and making it in a food processor couldn't be easier, although it could, of course, also be made by hand. Huey opts for vegetable oil here rather than olive oil as he insists that it can more effectively be flavoured with other ingredients such as herbs and garlic. The bacon he panfries in olive oil and then adds to the hot potatoes which readily absorb the bacon juices. The leftover eggwash he suggests saving and later adding to some extra eggs to make scrambled eggs. To avoid getting lumps in the breadcrumbs, he suggests using one hand for dipping each schnitzel in the flour and egg and the other hand for dipping the floured, egged schnitzel into the breadcrumbs. If you want to enjoy the potato salad at its most flavoursome, it is essential that it NOT be placed in the fridge but that it is made and eaten on the same day. -- posted by bluemoon downunder

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

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

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

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

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

Scallop-Spinach Spread

Mon, 21 Dec 2009 09:29:51 -0500

Coastal Living Magazine, December 2009 edition - while you are preparing other canapés, you can have this ready to serve. Also, do the same with cold hors d'oeuvres. -- posted by Manami

Escargot Vol-Au-Vent. Garlic Butter Snails in Mini Vol-Au-Vents

Mon, 28 Dec 2009 13:06:33 -0500

Garlicky buttered snails served in little light vol-au-vent cases, what a treat for all snail lovers! Living in France gives me access to some wonderful escargots, as well as superb garlic and butter too. These are just brilliant when served as appetisers for New Year or any other festive gathering. The beauty of these over the classic snails served in a baker or in their shells, is that you can eat the WHOLE thing! EVERY single bit of that naughty but exceedingly nice garlic and herb butter, all in one amazing mouthful! If you are unable to get hold of mini vol-au-vents, I have posted an alternative way to make your own little puff pastry cases, using readymade pastry for ease of preparation! Allow 2 to 3 per person if these are being served with other nibbles and appetisers. (Prep time includes baking the cases if not using readymade vol-au-vent cases.) -- posted by French Tart

Crab Balls With Grapefruit Salad

Tue, 29 Dec 2009 08:52:12 -0500

Crab Balls with Grapefruit Salad Recipe by Jean-Georges Vongerichten The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles. Jean Georges Vongerichten decided it was a "messy pile," but liked the flavors, so he reconfigured them into crab balls rolled in panko (Japanese bread crumbs) and sesame seeds. The side salad is a fabulous mix of tart (grapefruit), spicy (Thai chile) and sweet (ginger syrup). ;) F&W Magazine, From: Jean Georges's Best Small Plates, Published, July 2006 edition. 2 hr 20 min freezing and thawing time. -- posted by Manami

Crispy Chicken and Vegetable Croquettes (Croquetes De Rostit)

Tue, 29 Dec 2009 10:24:46 -0500

Recipe by Jeff KoehlerIsmael Prados, the Jamie Oliver of Catalonia, is the chef at La Vinya del Senyor, a Barcelona tapas bar with two branches. Prados presides over the newer one, on the north side of the city center, preparing delicious snacks like these crispy, delicately spiced ;) Croquetes de Rostit.F&W Magazine, From: Best Tapas from the Best Tapas Bar, published in February 2005 edition. WINE PAIRING:Search for easy-to-find bright, fruity rosé - try the 2003 Gonzalez Lara Fuente del Conde Rosado de Tempranillo or the 2003 Faustino V Rosé :( Sorry, forgot to account for cooling time of 1 hour+. -- posted by Manami

Bite-Size Wasabi Crab Cakes & Ginger Aioli

Thu, 14 Jan 2010 19:49:49 -0500

This crab cake mixture can be made several hours ahead. After cooked keep warm in 200ºF oven for about an hour. Coastal Living Magazine, December 2009 edition. We used these for our party, as well and I didn't even get to taste them but they smelled deeevine! :) -- posted by Manami