Recipezaar: North American,Dinner Party recipes

Carrots Provencal

Sun, 10 Jan 2010 08:40:10 -0500

Source: Anne Lindsay's New Light Cooking An easy way to perk up carrots. -- posted by Dreamer in Ontario

Skillet Sweet Potatoes

Sun, 10 Jan 2010 08:56:21 -0500

Source: Anne Lindsay's New Light Cooking -- posted by Dreamer in Ontario

Sarasota's Fresh Crunchy Creamy Celery Salad

Sun, 10 Jan 2010 09:14:30 -0500

This is just a nice twist on a celery salad. I would love to say this is my recipe, but I can't. This is from a small Bed and Breakfast in North Carolina. The Owner / Chef was nice enough to share her recipe with me, and had many other recipes that looked wonderful, but this is the only one I asked for. Unfortunately, the Bed and Breakfast is no longer there and the owner can't be contacted. She was a fantastic cook. The cherries with the combination of the pecans and the creamy dressing, just make it a perfect combination. I love to serve this with a honey roasted chicken, just something light and simple. Enjoy it! -- posted by SarasotaCook

Steak and Mushroom Stew

Sun, 10 Jan 2010 22:13:05 -0500

Chuck roast and cremini mushrooms makes this a delicious stew for a chilly night. -- posted by KathyP53

Cauliflower Macaroni and Cheese

Sun, 10 Jan 2010 22:47:43 -0500

Incredible comfort food. -- posted by KathyP53

Spaghetti With Homemade Meatballs

Sun, 10 Jan 2010 23:03:07 -0500

Easy sauce with savory meatballs! -- posted by KathyP53

Mexican Guacamole Bruschettas

Sun, 10 Jan 2010 23:16:39 -0500

I made Recipe#406110 and used it for inspiration to create this recipe! A great appetizer for parties or events, and good as a side to any Mexican dish! I hope you enjoy! :) -- posted by Sharon123

Indoor Pulled Pork With South Carolina Mustard Barbecue Sauce

Sun, 10 Jan 2010 23:44:28 -0500

Pulled pork and the BEST sauce in the U.S. From Cooks Illustrated. -- posted by KathyP53

Cooks Illustrated Red Beans and Rice

Mon, 11 Jan 2010 00:26:19 -0500

This is pretty authentic -- posted by KathyP53

The Realtor's Pineapple Lemon Dressing/Marinade

Mon, 11 Jan 2010 11:03:26 -0500

Tropical pineapple enhances the sweetness of this vinaigrette. Drizzle it over salads or pour it over grill-ready skewers of pork or shrimp as a marinade. -- posted by Realtor by day, Chef by night

January's Comfort Cake

Mon, 11 Jan 2010 18:47:12 -0500

From Women of the Harvest Magazine, March 2005 Kind of like brownies but not overly sweet. -- posted by Krista Roes

Quick, Easy, and Delicious Broccoli Salad

Mon, 11 Jan 2010 19:16:27 -0500

Fresh broccoli, pickled mushrooms, and a light, creamy sauce come together in this healthy, filling salad that you'll want to make all the time! -- posted by kittyroara

Risotto Mille E Una Notte

Mon, 11 Jan 2010 20:19:35 -0500

Risotto of a thousand and one nights! From the flavor center of the universe, Louisiana. Courtesy of Chef Fernando Saracchi of Ristorante Bacco, featured in The Louisiana New Garde television series. -- posted by Molly53

Catfish Louisiana

Mon, 11 Jan 2010 20:47:32 -0500

A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Patrick Mould of Hub City Diner, as featured in The Louisiana New Garde television series. Serve with steamed white rice. -- posted by Molly53

Palace Cafe Catfish Pecan With Meuniere Sauce

Mon, 11 Jan 2010 21:07:53 -0500

A company catfish dinner from the flavor center of the universe, Louisiana. Courtesy of Chef Dick Brennan, Jr. of the Palace Cafe, as featured in The Louisiana New Garde television series. Serve with steamed white rice. -- posted by Molly53

Maple-Soy Glazed Salmon (America's Test Kitchen)

Mon, 11 Jan 2010 21:08:59 -0500

An incredibly simple and delicious recipe from "The America's Test Kitchen Family Cookbook". This is a fabulous cookbook from the folks at Cook's Illustrated Magazine. -- posted by blucoat

Cornbread Spicy Sausage Stuffing/ Dressing

Tue, 12 Jan 2010 15:50:01 -0500

Sausage loaded dressing. Recipe #407287 was used to flavor the stuffing but your favored poultry seasoning will work fine. This makes enough to stuff the bird and have a casserole for crisper dressing. Leftovers can be frozen for future use. -- posted by ~Rita~

Penne Pasta Pizza

Tue, 12 Jan 2010 17:54:30 -0500

Pasta and pizza all in one? Perfect! -- posted by Chef #983617

Bubbly Bread

Tue, 12 Jan 2010 17:58:14 -0500

Kids know that one of the best things about being back in school is the afternoon snack. Treat them to this irresistible cheesy bubbly bread; you'll be sure to get an "A". -- posted by Chef #983617

Hot Feta Artichoke Dip

Wed, 13 Jan 2010 12:27:36 -0500

Simply put, this is a really good dip. It can take you from Formal to Football. -- posted by DiB's

Cinnamon Apple Crumble

Wed, 13 Jan 2010 18:07:16 -0500

Save room for dessert, this Cinnamon Apple Crumble combines the best flavors of fall. -- posted by Chef #983617

Lime Broiled Pork Tenderloin - Fabulous & Easy

Wed, 13 Jan 2010 18:16:37 -0500

I am not a good cook, and I need easy simple recipes that are fool proof. This came from a co-worker for when I was entertaining my husband's boss. Everyone raves about this and always asks for the recipe. It is great for entertaining! -- posted by Chef #656309

Country Pork Ribs in Tomato Gravy Recipe

Wed, 13 Jan 2010 18:30:11 -0500

Perfect cold weather dinner. Braised country ribs in a non-Italian tasting tomato, onion, garlic gravy. Most of the garlic and onion melt into the gravy. Wonderful flavor with few ingredients. No spaghetti sauce taste but the "gravy" would be a great, different not-sweet spaghetti sauce. I suppose you could use Italian herbs, but don't! Try it this way first. Make a big batch because this freezes well and the frozen leftovers were delicious. I believe I found this at about.com. -- posted by Jezski

Beef & Pork Ragu Lasagne (Lasagna) from Fine Cooking

Wed, 13 Jan 2010 18:42:56 -0500

This is a PHENOMENAL recipe from Fine Cooking. I have made it for company and everyone raves over it. It's labor intensive but SO worth it. It either makes one huge pan or two smaller ones. I have found that making the ragu the night before makes the preparation a lot easier. Two minor substitutions I have made: (1) I use the already prepared ground chuck and ground pork from the meat section of my grocery store. (2) I have always used either regular dried lasagna noodles or no-boil noodles. -- posted by CFRP

Pork for Burritos - Succulent Spicy Carnitas Omac

Thu, 14 Jan 2010 11:54:18 -0500

Easy, Easy, Easy! A lighter version of the traditional Mexican roasted pork dish. The original title of this recipe is Succulent Spicy Carnitas, but if you are looking for the traditional flavor of carnitas this isn't for you. This easy recipe results in a flavorful pork, perfect for tacos or burritos. It is very mild in "heat" so you may want to add more chipotle. The predominant flavor comes from the cinammon. This recipe is perfect to store in the freezer and defrost in the fridge to make a quick after work meal. Serve with lime wedges, guacamole, salsa, sour cream and tortillas. From Lia Huber -- posted by cookiedog

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

Mushroom Cakes W/Avocado Pesto and Red Pepper Coulis

Thu, 14 Jan 2010 19:52:30 -0500

These vegetarian friendly cakes are served with an addictive nontraditional pesto that gets its creaminess, and lovely light green color from avocados; complete the meal with a salad of sliced tomatoes and onions and a nice bottle of rosé.This comes from Cuvée World Bistro in Tucson, AZ. There they make it with the wild mushrooms, as I posted but because of personal preference here at the home we have only gone as far the cremini's! Need I say more? Oops, I almost forgot - this was in Bon Appetit, January 2010. -- posted by Manami

Maple Leaf Farms Usa-Made Duck Sausage

Fri, 15 Jan 2010 11:56:36 -0500

This recipe for duck sausage from Maple Leaf Farms is pretty easy. You can grind up your own duck meat to make the sausage if ground duck meat is not available in your area. -- posted by DiscoverDuck

Brie Twice Baked Potatoes

Fri, 15 Jan 2010 20:20:57 -0500

These are creamy soft and comforting! No need to salt the onion mix has sufficient amounts. This can be made the day before for easy preparation of a party, or make and freeze for future enjoyment. -- posted by ~Rita~

Brussels Sprouts With Onion and Mustard Seeds

Sat, 16 Jan 2010 16:09:27 -0500

This recipe from the Canadian Living website is a very scrumptious way to serve a vegetable is scorned by many. I served it as a side dish with roast lamb and they went over a real treat. This dish reheats well also so it can be made ahead of time. -- posted by Irmgard

Pan Roasted Asparagus With Red Onion and Bacon

Sun, 17 Jan 2010 14:58:04 -0500

Published in Cook's Illustrated, March-April 2007. The recipe recommends using asparagus that is at least 1/2-inch thick near the base. If using thinner spears, reduce the covered cooking to 3 minutes and the uncovered cooking time to 5 minutes. Do not use pencil thin asparagus; it cannot withstand the heat and overcooks too easily -- posted by swissms

Smoked Beef Brisket "texas Style"

Mon, 18 Jan 2010 00:05:38 -0500

This is one of the most delicious ways to prepare a beef brisket. You'll have the neighborhood over once the smell hit's the air. Best when prepared on a Weber!! -- posted by HonkIfYourHungry

Chicken Breasts in White Wine Cream Sauce

Mon, 18 Jan 2010 01:00:33 -0500

I learned this recipe over 21 yrs. ago from my older sister, soon after I was married. It tastes great, is very easy to do and your guests will think you spend hours preparing it! -- posted by irish_dream56

Spicy Avocado Poblano Salad

Mon, 18 Jan 2010 02:16:04 -0500

A combination of contrasting textures, colors, and flavors make up this unusual salad. From Sunset Magazine. -- posted by cookiedog

Chocolate Mousse Pie [junk Food but Worth It]

Mon, 18 Jan 2010 16:27:07 -0500

a chocolate mousse taste - a hit whenever i have brought it to potlucks -- posted by carrie sheridan

A Trifle Decadent

Mon, 18 Jan 2010 20:08:23 -0500

This delightful, low-cal trifle comes from Canadian Homemakers Magazine /2004. Thickened yogurt and angel food cake replace whipped cream and pound cake to make a luscious light trifle. Berries can be frozen or fresh. Garnish with fresh berries and some mint leaf for a pretty presentation. The custard part can be made ahead of time and yogurt must be drained of it's liquid ahead of time -- posted by Inverchef

Lamb or Venison With Cherry-Ginger Sauce

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

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

Baked Onions With Gruyere

Tue, 19 Jan 2010 13:35:15 -0500

This recipe comes from Morton's, a venerable steakhouse, and their cookbook, "Morton's The Cookbook: 100 Recipes for Every Kitchen." -- posted by duonyte

Savory Bacon Bites

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

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

Pat's Do Ahead Party Chicken

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

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

Honey-Mustard Green Beans

Tue, 19 Jan 2010 17:25:31 -0500

This is such a tasty, fresh way to serve green beans! Very quick and simple; it can even be made a day ahead. The kiddos will eat it up! I have an aunt who requests that I bring this every Thanksgiving. I originally got this recipe from Parenting magazine. If you want to prepare ahead of time, just fully prepare as directed then cover and refrigerate. Bring it to room temperature before serving. -- posted by MN*Kelly

Brownie-Raspberry Torte

Tue, 19 Jan 2010 18:09:29 -0500

I've been hanging onto this recipe for several years, and keep promising myself that I'm going to make it one day. -- posted by *Kathy*

Cranberry Ginger Upside-Down Cake W/Spiced Orange Caramel Sauce

Tue, 19 Jan 2010 18:37:34 -0500

Sounds so good. Uploaded recipe so I won't lose it. -- posted by *Kathy*

Chocolate Mocha Truffle Cakes

Tue, 19 Jan 2010 18:47:52 -0500

. -- posted by *Kathy*

Chocolate Raspberry Truffle Tart

Tue, 19 Jan 2010 18:58:51 -0500

Looks pretty easy to make, and sounds nice and chocolaty. Saving recipe here so I don't lose it. -- posted by *Kathy*

Chocolate-Dipped Fruit Wreath

Tue, 19 Jan 2010 19:25:02 -0500

Haven't made yet -- but sounds like a very pretty and special holiday buffet recipe. Can be prepared ahead of time and refrigerated (about 6 hours, but not much more than that). -- posted by *Kathy*

Raspberry Streusel Coffee Cake

Wed, 20 Jan 2010 02:43:16 -0500

. -- posted by *Kathy*

Bourbon Beef Grill or Broil

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

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

My Sister's Potato Soup

Thu, 21 Jan 2010 13:29:18 -0500

My sister gave me this recipe, not exactly sure where she got it from, but she made it for us last christmas and I just had to ask her for it! OH SO GOOD! -- posted by Chef #1393084

Cute Pacific Cod With Baby Roastie Potatoes- from the Farm

Thu, 21 Jan 2010 16:14:26 -0500

Roasted Cod with delicious roasted potatoes. How bad could this be? -- posted by Andi of Longmeadow Farm

Citrus-Spiced Tapioca

Thu, 21 Jan 2010 23:00:50 -0500

On my quest for a simple tapioca dessert that didn't involve milk, eggs, or sugar, I finally decided to concoct this.It can be drunk bubble-tea style or you can lower de amount of water to make it thicker, more pudding or jelly-ish. -- posted by Génial Génie

Herbed Croutons

Fri, 22 Jan 2010 13:41:50 -0500

I tagged Recipe #241413 recipe that called for croutons, I didn't have any I had leftover Recipe #387791 which had some seeds in it! I cubed and kicked it up and came out with this recipe. You can freeze and reheat in oven . -- posted by ~Rita~

Slimmed-Down Chicken Pot Pie

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

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

Hoppin' John Stew With Cheddar Cheese Grits

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

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

Classic Chicken and Dumplings

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

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

Parmesan-Pecan Fried Catfish

Sun, 24 Jan 2010 18:38:04 -0500

Wonderful fried Southern catfish recipe! -- posted by KathyP53

Peppery Cardamom Beef Roast and Gravy

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

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

Death by Chocolate Trifle

Mon, 25 Jan 2010 12:41:29 -0500

This I have made many ways. If you don't like coffee and want a sweet dessert kids will LOVE, use sweetened condensed milk to pour over the cake (about 2/3 of the can) and refrigerate until completely cool. If you want a party dessert adults will love, use Kaluha, about 1/2 cup. Cool whip makes a great sub for whipped cream (might even be better!) but I am trying to use less "fake" foods so I choose to do real. the cool whip holds up better if this will be around for days though! Chocolate mousse is my favorite here, but lots of people have a hard time finding it, i know only a few stores around me carry it so I am listing it with pudding, but if you can find mousse, USE IT! -- posted by newmama

Grilled Pineapple Burger... Perfection on a Bun.

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

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

Tomato-Avocado Salsa

Mon, 25 Jan 2010 20:53:13 -0500

A great blend of guacamole flavors and salsa! -- posted by KathyP53

Grilled Quesadillas

Tue, 26 Jan 2010 11:14:29 -0500

Here it is only January and I'm thinking of summer. This is a recipe that I think would be enjoyed by the vegetarian and non veg. Source: Canadian Living's Best Barbecue -- posted by Dreamer in Ontario

Steph's Asian / Southern Fusion Ribs.

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

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

Red Lobster Maryland Crab Cakes

Tue, 26 Jan 2010 12:31:31 -0500

From the Red Lobster restaurant website. These dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. I made these this evening and even my DH who doesn't care for seafood said it was a keeper recipe. I made them just as the recipe states but next time I might try a little more Old Bay Seasoning or pepper (or perhaps a dash of cayenne or red pepper flakes) to bring some more flavor to these wonderful crab cakes. Serve them a la carte, in a sandwich or beside a salad. We used Sweet Chili Sauce drizzled on the plate for another layer of flavor -- the Asian type SWEET-chili sauce, not the tomato-based kind you find with ketchup or the hot type of Asian chili sauce -- which complemented these very well and came straight out of the bottle so no extra work. Some advice on breadcrumbs: I really recommend Panko breadcrumbs. They give these cakes a nice crunchy outside even though very few crumbs are used for breading. Luckily most major grocery stores now carry this product in the Asian product aisle. If you're lucky enough to have an Asian grocery store in your area go there not only to save money but also to take advantage of authentic, flaky, white breadcrumbs that can be use in numerous recipes! Please do NOT purchase Progresso Seasoned Panko breadcrumbs for this recipe. If Panko crumbs are not available to you, use plain (non-seasoned) breadcrumbs for this recipe. -- posted by Croft Girl

Creamy Roasted Parsnip and Garlic Soup

Tue, 26 Jan 2010 15:13:18 -0500

A easy soup with tons of great flavor. Healthy and easy to make, this is a warm comforting soup. Rather than bacon or pancetta, I prefer to use diced maple cured ham, sauteed until lightly crispy as a garnish. It has a very light flavor which I think goes great with the soup. -- posted by SarasotaCook

The World's Fastest Chocolate Sour Cream Cake!! Maybe the Best!

Tue, 26 Jan 2010 15:51:25 -0500

So so so good! So so so little work. Well, yeah, come on, you DO have to measure the ingredients. And a simple glaze would be good. But if you are really, I mean REALLY, pressed for time, place a paper doily on the cake, sift confectioner's sugar over it, lift carefully and there you have it. And this is sooo much better than a cake mix. I use an 8" square scalloped pan; that makes it look really special. Nawww, that's not cheating. It's just taking a little help where you can find it! Recipe was found somewhere on the internet April, 1998. That's how long I've been making it. -- posted by Jezski

Mom's Potato Chowder

Tue, 26 Jan 2010 15:53:51 -0500

The best cheesy potato soup/chowder there is. -- posted by Christy in Illinois

Chocolate Truffle Pie

Thu, 28 Jan 2010 20:59:14 -0500

This pie's silky smooth chocolate filling reminds me of a chocolate truffle candy. It makes a beautiful presentation, too! Prep time does not include the 8 hour chilling time. -- posted by breezermom

Glazed Bacon Appetizers

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

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

Decadent Layered Cheesecake

Fri, 29 Jan 2010 05:03:11 -0500

Found on an estate agents leaflet, I tried this cheesecake, making it for a lunch with friends. It was quite easy to make, it turned out well, and was very well-received, so I'm sharing it with you! I made this the day before, and chilled it overnight, so allow for that. Hope you enjoy it. Please note, the stated time is not allowing for chilling overnight. -- posted by Karen Elizabeth

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

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

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

Easy Baked Parsnip Chips/Crisps

Sat, 30 Jan 2010 23:39:23 -0500

Enjoy plain or use as a garnish for soups. Recipe is from Lucy Waverman's New Year's Eve Menu in The Globe and Mail (Dec. 24, 2009). -- posted by blucoat

Lori's Mexican Chili Crockpot Soup

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

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

Savannah Country Ham Simmered in Beer

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

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

All American Mac & Cheese

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

Okay maybe this dish isn't quite all American. But it does put two all American classics together. I got the idea one day when I was hungry for Apple Pie, and Mac & Cheese. But I couldn't figure out which one to make, so I put the two together and BAM! -- posted by Charity_Cooker

Pear Bread Pudding With Jack Daniels Sauce

Mon, 01 Feb 2010 10:24:37 -0500

Adapted from Jr. League of Jackson, MS cookbook Southern Sideboards, "Ramada Inn Bread Pudding" recipe. I add pears and cranberries for variety and when our old fashioned pears come in season late fall. This is a great brunch dish substitute for french toast if you leave off the Jack Daniels sauce! -- posted by REALtorFOOD

Steak Stuffed Baked Potatoes

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

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

Low Sodium Guacamole Dip

Mon, 01 Feb 2010 15:57:52 -0500

This is an excellent, healthy, low sodium, guacamole recipe. To make sure it is low sodium, be sure to use smart salt (http://smartsalt.com). -- posted by Low Sodium Chef

Lemoniest Lemon Squares

Mon, 01 Feb 2010 23:08:24 -0500

These are the best lemon bars I've ever tried. They have a fabulously buttery crust, a not too sweet or too tart curd-like lemony filling, and a thin chewy top. The recipe is from San Francisco pastry chef Emily Luchetti's cookbook, "Classic Stars Desserts". With more than a cup of fresh lemon juice, the lemon flavour is really pronounced, the filling sets up real well and the dusted sugar makes for a beautiful presentation. NOTE: The squares can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Dust with confectioner's sugar before serving. -- posted by blucoat

Broccoli Cauliflower Soup

Tue, 02 Feb 2010 14:58:47 -0500

I loved the Broccoli Soup I was getting in the restaurants but they were rare on "Good" soup. Therefore, I now make my own and everyone loves it. This is also good if you have some grilled Chicken to chop up and throw in. -- posted by Big Grant in Madisonville TN

Harissa-Spiked Houmous

Wed, 03 Feb 2010 10:38:58 -0500

This recipe is delicous -- for a nosh, cocktail party or just an evening snack! I love these kinds of appetizers because they don't take much time, this one is vegan -- so almost anyone can eat it. I like to serve them with Pita Crisps: preheat oven to 375ºF. Split 6 pitas hrizontally into circles, then cut each circle into 6 triangles. Lay them in a single layer, rough side up, on 2 or 3 baking sheets. Use a pastry brush to brush triangles with olive oil, then sprinkle with fennel seeds and a pinch of sea salt or instead of fennel and sea salt use Mrs Dash salt free seasonings. For example: Table Blend, Original or Garlic & Herb, these have a flavor all their own -- try it you might like it. These can be made about a week ahead, just store in airtight container. -- posted by Manami

Healthy Biscotti

Wed, 03 Feb 2010 20:15:13 -0500

These are very versatile, feel free to mix and match flavours. Here are a few ideas: coffee liqueur/hazelnut/dark chocolate chips, cranberry/orange/pistachio, orange/walnut, date/hazelnut, pineapple/coconut, vanilla/white chocolate chips/Macadamia nuts, etc. etc. Cooling time is included in cooking time. -- posted by Génial Génie

Nacho Grande Casserole

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

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

Chili's Crispy Honey-Chipotle Chicken Crispers

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

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

Pioneer Woman Cajun Chicken Pasta

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

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

Deliciously Easy Pork Loin Roast

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

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

Samoa Tartlets

Thu, 04 Feb 2010 14:17:26 -0500

A new twist on a Girl Scout Cookie Classic. -- posted by DiB's

Zesty Crab Cakes With Tarragon Tartar Sauce

Fri, 05 Feb 2010 08:46:18 -0500

This recipe is from a catering company from Savannah. GA where my friend worked for a long time ago. It is delicious and easy to prepare. I have made only a few changes from the original recipe especially to the tartar sauce. Try it! -- posted by Brazilianflavor in Atlanta, GA

Smoked Salmon Soufflés

Sun, 07 Feb 2010 21:34:12 -0500

These were absolutely delicious,;) if I say so myself! We served these last Sunday for tea.(merienda) where we had some guests from New York, who were visiting their mom and were leaving the next day. They brought us the fixings for their mom to have a Jewish-type breakfast, since she was being transferred to another one of our homes, Hebrew Homes South. BBC GoodFood :) -- posted by Manami

Grouper Iberville

Sun, 07 Feb 2010 21:47:22 -0500

Grouper has a mild flavor, somewhere between bass and halibut with a firm flesh perfect for grilling. It's the ideal choice for those that are uncertain about the flavor of fish. If you cannot find grouper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), red snapper (flakier texture), pompano, lemonfish or catfish. This flavorful, foolproof recipe is courtesy of Chef Tom Weaver of Christian's Restaurant as featured in the Louisiana New Garde television series.. -- posted by Molly53

Biggest Loser White House Salad

Sun, 07 Feb 2010 22:21:39 -0500

Nov. 3, 2009, the cast and contestants from the NBC competition weightloss show The Biggest Loser harvested veggies from the White House Kitchen Garden with Food Initiative Coodinator Sam Kass, then went into the kitchen to "cook" it with Kass and Executive Chef Cris Comerford. -- posted by Sharon123

Game Time Chili

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

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

Anne's Braised Chicken Thighs

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

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

Black Bean and Corn Dip With Cilantro and Lime (Aka Crack Dip)

Mon, 08 Feb 2010 12:11:56 -0500

It's super incredible good! Every time I make it for a dinner party or a potluck, it's the first thing to get polished off. -- posted by Matty H.

Joan's Ultimate Appetizer

Mon, 08 Feb 2010 12:15:51 -0500

This is my mother's appetizer that I upgraded to match my tastes. It is a very fast and easy recipe that will always be polished off at parties. It is best served warm so keep it covered, even better covered with warmed cloth napkins. This recipe does not do well reheated as it dries out in the oven or gets mushy in the micro. Please use "bacon bits" or the cheap version. Real bacon lacks the salty crunchy flavor that the bacon bits have. I have tried all the versions of brand name and non for the ingredients and really it doesn't matter so this can be a cheap appetizer if you need it. (don't try black pepper or chili powder, it does doesn't work!) -- posted by eveningtech

Black Bean and Corn Dip With Cilantro and Lime

Mon, 08 Feb 2010 12:18:28 -0500

It's like crack. Guaranteed no leftovers. -- posted by Matty H.

Weight Watcher Quick & Easy Salisbury Steak

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

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

Candy Bar Brownie Crunch

Mon, 08 Feb 2010 23:20:52 -0500

Pat Neely says his vice is brownies and these were what Gina made him when they were courting. He says these are the most decadent brownies you will ever eat! From the Down Home with the Neely's cookbook! -- posted by Sharon123

Barbeque Deviled Eggs

Mon, 08 Feb 2010 23:23:34 -0500

This is the Neely's spin on a great Southern tradition. The sweet, tangy flavor of the barbecue sauce blends surprisingly will with rich, creamy egg yolks. Topped with thinly sliced scallions, these eggs are perfect for a picnic, a party, brunch or dinner, not to mention game nights! -- posted by Sharon123

Tri-Colour Stuffed Pepper Soup

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

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

Spicy Tomato Soup With Avocado Relish

Tue, 09 Feb 2010 18:57:50 -0500

The Neely's say this is their kind of soup-it has plenty of atitude! A little heat gives it a smoky undertone and a garnish of avocado relish balances the flavors! Serve with cornbread or a grilled cheese sandwich. From Down Home with the Neely's cookbook. -- posted by Sharon123