Recipezaar: Number of Servings,Served Hot recipes

Grilled California Avocado Salad

Mon, 07 Dec 2009 09:52:53 -0500

Large avocados are recommended for this recipe. A large Haas avocado averages about 8 oz (here in Miami - our avocados have a tendency to be a bit larger). Adjust the the quantity accordingly. This is easy, tastes great, & has that WOW factor! It is an elegant first course that combines with baby greens, a spicy salsa and a delicious herbed goat cheese. Provided by the California Commission with a couple of tweaks. -- posted by Manami

Indian-Spiced Sweet Potato Steak Fries

Wed, 09 Dec 2009 17:17:57 -0500

Sweet potatoes cut in steak fry fashion are tossed with olive oil and Indian seasonings for a great side dish that beats candied yams any day -- healthwise and flavorwise. -- posted by GrandpaToot

Bacon & Mozzarella Topped Portabella Mushroom With Pesto

Wed, 09 Dec 2009 18:27:38 -0500

This is a recipe to die for, quick to prepare, quick to make and can be done in large numbers. It is an ideal for breakfast, lunch or evening meal and looks special enough to serve to guests too. Low in saturated fat, this is ideal for anyone on a weight watchers or calorie controlled diet. Inspired by a lunch I had in an Italian Bistro, with the additon of Bacon. -- posted by JinxTheCat

Mom's Hot Buttered Rum

Fri, 11 Dec 2009 16:42:05 -0500

A delicious, simple drink for a cold night that will warm you right up from your nose to your toes! Prep time is just estimated time to make the mix. The number of servings will vary, depending on just how heaping your tablespoons are, but you should get close to 100 servings from a full batch, which is approximately 12 cups of mix. I've estimated from 100-150 servings, based on using anywhere from 1 1/4 Tbsp per serving to nearly 2 Tbsp per serving. The recipe can be easily scaled back to make less--it's pretty forgiving. Please note that the nutritional information is not entirely accurate, as it divides the single serving of rum into 100 servings, which means it really has a few more calories than shown. -- posted by Halcyon Eve

My Favorite Fajitas from Home

Fri, 11 Dec 2009 17:46:05 -0500

i like this recipe because it requires no grilling and i have gotten great responses from all kinds of people so i know this one's a winner. This recipe is actually lower in fat because you will only use about half the cold avocado mix. -- posted by nubeechef

Creamy Tomato Soup

Sun, 13 Dec 2009 09:03:16 -0500

I love serving this soup with grilled cheese - one of my favorite comfort meals. It's so easy to make! Recipe is from Simple and Delicious magazine. -- posted by Lainey6605

Grilled Tomato-Cheese Sandwiches

Sun, 13 Dec 2009 09:08:37 -0500

This is my recipe that was published in the January/February 2010 edition of Simple & Delicious magazine, a Taste of Home magazine. It was featured as a recipe in which you can make in 20 minutes or less. This goes well with "Recipe#403443". -- posted by Lainey6605

Grape Jelly Meatballs

Mon, 14 Dec 2009 01:22:04 -0500

Easy and tasty meatballs. -- posted by NumbaOneStina

Roasted Portabello Caprese

Mon, 14 Dec 2009 15:05:49 -0500

This recipe is simple and elegant, and of course delicious! I found this in the Martha Stewart magazine, had 1 bite and fell in love! The combination of balsamic and basil and tomatoes and mushroom and cheese is heaven on earth... Makes a great starter and is very light. This recipe is for one, just multiply ingredients by how many people you are serving. -- posted by Dee Licious

Teixeira's Pan-Seared Bacon Wrapped Filet Mignon

Mon, 14 Dec 2009 17:55:34 -0500

This is a basic recipe to make bacon wrapped fillet. The searing keeps the meat moist while baking. Note: I prefer a local uncured, applewood smoked bacon. Choose based on preference but try to select a more meaty cut if possible. -- posted by Thevenin

Broccoli and Sage Pasta

Tue, 15 Dec 2009 07:40:21 -0500

This pasta is quick and healthy and the chili, garlic and fresh sage go really well together for a quick throw together midweek meal. -- posted by English_Rose

Sausage Wonton Cups

Tue, 15 Dec 2009 12:49:53 -0500

I made these for my niece's first birthday and they were a huge hit. I had to make several batches and they just kept disappearing all day. I usually make a double batch to make sure they last. Also, it is usually better to have a mini cupcake pan to make these. -- posted by Bekahbv

Warm Blue Cheese Dip

Tue, 15 Dec 2009 23:25:22 -0500

This dip is filled with creamy cheeses and smoky bacon. It can be addicting! -- posted by Lainey6605

Loaded Garlic Bread

Wed, 16 Dec 2009 11:02:45 -0500

A delicious twist on garlic bread which could be a great lunch for me! -- posted by Lainey6605

Roasted Chicken With Vegetables

Wed, 16 Dec 2009 11:30:11 -0500

I saw this recipe in a Crisco ad so I am putting it here for safe-keeping. -- posted by Lainey6605

Boxing Day Festive Roast Pumpkin and Cheese Lasagne - Lasagna

Wed, 16 Dec 2009 13:27:54 -0500

Roasted pumpkin and creamy cheese lasagne (lasagna); a Boxing Day special - although I have made this for Christmas Eve too! This is a wonderful addition to the festive vegetarian table, but is ALSO hugely popular with meat eaters. This is my adapted version of Nigella Lawson's pumpkin lasagne; I have changed a few of the methods and added (as well as omitted) a few ingredients! Boxing day is the day after Christmas day, also called St Stephens Day the 26th December; it is a public holiday in the UK and most Commonwealth countries.generally a turkey curry day, or a turkey-free day, one of the two! Serve this with a large bowl of salad and some crusty bread for mopping up the delicious sauce. -- posted by French Tart

Rabbit Tenders With Tasso and Shrimp Fettuccini

Thu, 17 Dec 2009 21:06:27 -0500

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Randy Barlow of Kelsey's, featured in The Louisiana New Garde television series. Fresh rabbit is best, but frozen will work just fine. Substitute boneless, skinless chicken breast if your hunter has been unsuccessful or you cannot find rabbit at the store. -- posted by Molly53

Alpo Dip!

Fri, 18 Dec 2009 01:43:27 -0500

Great Nacho Dip for any party , great to share with family and friends ... whether for a holiday party, birthday party , football game or just because . If you like Nachos and cheese This dip will blow your mind! -- posted by Chef #1486200

Peppermint Mocha

Sun, 20 Dec 2009 15:41:24 -0500

Dont' waste your money on drinks from THAT store... do it yourself! Adapted from a recipe at The Kitch'n http://bit.ly/5sKAEH Nutrition information is inaccurate. -- posted by DrGaellon

Pumpkin Spice Latte

Sun, 20 Dec 2009 15:45:52 -0500

Don't waste your money on drinks from THAT store... do it yourself! Adapted from a recipe at The Kitch'n. http://bit.ly/1Cqk4T -- posted by DrGaellon

Toasted Pistachio-Cheese Arancini

Sun, 20 Dec 2009 20:41:11 -0500

Staff Favorite, Make-Ahead, Vegetarian and absolutely delicious! :) This recipe for arancini - fried risotto balls - comes from Renato Poliafito, who got it from his Sicilian cousin, Emmanuelle Samtifillipo. These arancini are the size of tangerines filled with creamy cheesy rice, studded with nuts and green peas and encased in a crunchy crust. Food & Wine Magazine, December 2009 edition. -- posted by Manami

Any Flavor Microwave Cake in a Mug

Mon, 21 Dec 2009 02:03:28 -0500

This is our Christmas present choice. We are making little baskets for all of our family and friends. We are all about convenience and ease of recipe, so it uses box cake mix to make recipes easily reproduceable for the recipients. Enjoy and share with your college bound students, teachers, but maybe not the dentist. -- posted by RejRocks

Creamsicle Coffee

Mon, 21 Dec 2009 02:20:27 -0500

Orange and vanilla flavored coffee. I use Torani's sugar-free syrups, but any brand, or sugared ones will work. I use a French Press pot to brew my coffee and "steam" the milk in a microwave frother. Also good iced. -- posted by mikekey

Microwave Deviled Cauliflower

Mon, 21 Dec 2009 02:31:51 -0500

A lovely change from the standard cheese topped cauliflower dish. -- posted by littleturtle

Linguine With Smoked Salmon Sauce for One

Tue, 22 Dec 2009 14:57:43 -0500

A quick and delicious recipe from Judith Jones' wonderful new book, "The Pleasures of Cooking for One". -- posted by blucoat

Pomegranate-Lemon Warmer

Tue, 22 Dec 2009 15:41:40 -0500

Pomegranate juice is so healthy, yet rich enough that only a small amount is needed to make a soothing, tea-like beverage. The lemon adds extra health benefits, if fresh squeezed. I will add, since the pomegranate juice is not included in the nutrition facts, that this drink has about 43 calories. I hope you enjoy. :-) -- posted by White Rose Child

Bacon!

Mon, 28 Dec 2009 15:50:57 -0500

Smokies wrapped in bacon. Great for get togethers so you don't eat the whole pan yourself! -- posted by craftykeya

Crock Veggie Soup (Oamc)

Mon, 28 Dec 2009 16:04:57 -0500

This came in an email. One of LeeAnn, the Dinner Diva's, wonderful, delicious recipes. I love this soup. It is easy to make (crock pot). This is also pretty cheap to make. This can easily be put together and frozen by placing the first 10 ingredients in a freezer bag, and putting the pasta and cheese in seperate freezer bags and freezing the bags together until ready to cook. Just thaw before cooking. -- posted by Mrs. Hughes

Spinach and Artichoke Dip

Tue, 29 Dec 2009 01:27:00 -0500

This is my spin on the classic favorite. I made it for the first time this afternoon for a family gathering and it was gone within a half hour. Yum! -- posted by Kalonni

Vanilla Bean Drink

Tue, 29 Dec 2009 02:11:00 -0500

This is a yummy vanilla drink that can be served warm or cold. You should try it! I created this one day when I was craving something with vanilla. Enjoy! -- posted by Chef #1499165

Crockpot Gourmet Chili

Tue, 29 Dec 2009 14:18:45 -0500

This recipe is my own creation for healthy low fat chili with gourmet toppings. Regular chili needs to be dressed up for flavor and fun! The base recipe is very mild for the sensitive pallet. It is easy to make a 5-alarm version by adding cayenne or your favorite habanero sauce. Or, make everyone happy and serve the "super hot sauce" as an additional optional topping. The cool sour cream and tomatoes offset the heat of the chili. -- posted by Chef #1501865

Fried Fish With Rice (Kuwaiti & Emratie)

Tue, 29 Dec 2009 14:20:44 -0500

Fish with rice is often served in homes in the Arabian Gulf. Kuwaitis in particular love their Zubadi (Silver Pomfret) fish that is local to them but can be found in the frozen section of many Middle Eastern & Asian shops. (You may have to degut them yourself). While some prefer to eat them dry with rice, others like ourselves, make Recipe #387327 to serve as an accompaniment. This recipe is a very tasty combination from three sources which all deserve credit, Sa-mak ma-ga-lee - Fried Fish from From "The Complete United Arab Emirates Cookbook", by Celia Ann Brock- Al Ansari, Mtabag Simach from "Cardamom and Lime: Recipes from the Arabian Gulf", by Sarah Al-Hamad, and http://mimisrecipes.blogspot.com. -- posted by UmmBinat

Jon's Spicy Citrus Shrimp

Tue, 29 Dec 2009 14:21:18 -0500

These shrimp are delicious and easy to prepare, look and taste very impressive. They have a nice background heat (that won't make you feel like your tongue is on fire), and the citrus flavour from tangerine, lemon and lime ties nicely with garlic and ginger. This recipe was created by my fiancee, Jon, hence the name. We serve it with toasted white rice (recipe #87090 will do the trick!) and a simple salad with balsamic vinaigrette. This recipe is broiled in the oven (due to a surplus of snow) but would also be delicious grilled. *** Prep time is mostly marinating time!*** -- posted by Megohm

Couples' Bec Breakfast Casserole

Thu, 31 Dec 2009 03:06:00 -0500

A yummy, fairly easy breakfast casserole for two. Everything but the crust can be done the night before, and popped in the refrigerator until cooking- just add 5 minutes to the first bake time. Enjoy! :) -- posted by FutureVizions

Nacho Soup

Thu, 31 Dec 2009 18:34:11 -0500

what do you call soup that isn't yours? better guard this one. can also be made with less milk and call it a dip -- posted by spiritussancto

Beef Wellington Appetizers

Sat, 02 Jan 2010 23:44:43 -0500

Very impressive appetizer. Quite a few steps to make, but can be assembled ahead of time (unbaked) and frozen up to 2 weeks. -- posted by *Kathy*

Zesty Chili and Garlic Jumbo Shrimp Stir Fry

Mon, 04 Jan 2010 14:06:32 -0500

This stir fry is full of flavor and can be served up in a matter of minutes. Make sure you buy raw shrimp beacuse cooked ones will becaome chewy when re-cooked in this dish. -- posted by English_Rose

Asian-Style Turkey Burgers

Mon, 04 Jan 2010 17:37:30 -0500

These Asian-Style Turkey Burgers are great, if you are opting out of cooking up a storm for Thanksgiving! They are easy to prepare, moist and flavorful. I serve then on a 100 calorie Multi-Grain Sandwich Thins, made by Arnold. -- posted by Suburban Grandma

Pumpkin Spice Latte

Mon, 04 Jan 2010 18:40:59 -0500

In 'Make It Fast, Cook It Slow' by Stephanie O'Dea. -- posted by ratherbeswimmin'

Mommy's Instant Oatmeal

Tue, 05 Jan 2010 08:12:21 -0500

After making instant oatmeal from packs and trying to adapt the quick oats for years, I finally created this basic high octane (fiber & protein) recipe to fuel our mornings. To accommodate changing tastes and my desire to experiment I mix and store the basic recipe. The desired add-ins are mixed when I serve the cereal. The recipe can also be increased to accommodate OAMC. -- posted by TeresaD

Bill's Old Fashioned Sausage Gravy (Served over Biscuits)

Tue, 05 Jan 2010 11:06:56 -0500

This recipe will feed 80 people...it's a favorite at our parish breakfasts. -- posted by William Learman

Shepherd Pie

Tue, 05 Jan 2010 11:28:58 -0500

Thick Rich Hearty Goodness -- posted by Ruth Tisdale

Scaloppine Al Martini

Tue, 05 Jan 2010 11:50:28 -0500

Veal Piccata / Martini. This makes alot of sauce and has very strong lemon flavor. If you prefer a less lemony sauce, you can reduce the amount of lemon juice. I prefer to reduce the chicken stock & wine ahead of time. -- posted by Chef #1245668

Honey and Sesame Beef Noodles

Wed, 06 Jan 2010 10:02:38 -0500

The combination of honey and sesame is great in this dish. you can also add a few chili flakes if you like a little heat. This recipe is also easily halved for one. -- posted by English_Rose

Ham, Egg and Cheese Sandwiches

Fri, 08 Jan 2010 11:36:01 -0500

These make a great breakfast, lunch or dinner! -- posted by Lainey6605

Brown-Buttered Sugar Snap Peas With Pecans

Fri, 08 Jan 2010 11:42:56 -0500

Recipe is from Rachael Ray. -- posted by Lainey6605

The Best Nothing-To-It Sammy Supper Ever

Fri, 08 Jan 2010 12:05:23 -0500

You can probably tell by the name of the recipe that this is from Rachael Ray. -- posted by Lainey6605

Laura's Special Hot Cocoa Mix

Fri, 08 Jan 2010 16:02:43 -0500

After researching several recipies for hot cocoa mix, this is my family tasted and tested hot cocoa mix. I must give credit to Alton Brown's original recipe, then I put my stamp on it. -- posted by LolaB

Perfect Spanish Rice

Fri, 08 Jan 2010 17:21:07 -0500

I was taught how to make this dish from my mother-in-law, a native of Guadalajara Mexico. The rice is moist and full of flavor and you can add cooked and shredded chicken and peas for a complete 1-dish meal. Great for potlucks, dinner parties and side dishes to your favorite burritos or tacos. This recipe is relatively simple to make and inexpensive. Try it and impress YOUR Mexican mother-in-law :) -- posted by Leahferne

Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole

Mon, 11 Jan 2010 08:54:15 -0500

This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) -- posted by French Tart

5-Spice Tea

Mon, 11 Jan 2010 14:29:13 -0500

Can be served hot or iced. Use sweetener of choice. I use Splenda. Can also use black tea, for a stronger flavor. -- posted by mikekey

Rosemary White Beans

Mon, 11 Jan 2010 16:54:00 -0500

Great Northern Beans in a savory broth. This is filling but healthy comfort food for rainy Northwest nights. This recipe was posted in the Everett Herald on December 30, 2009. -- posted by TrailChef

Wheat-Free Pizza on Crackers

Mon, 11 Jan 2010 18:59:15 -0500

This was something tasty my husband cooked up for me as a surprise to go with soup! It's really tasty--the rye cracker is the perfect contrast to the rich tomato sauce and cheese. Plus, no wheat and no yeast in this! -- posted by Jainene

Chicken With Celery and Carrots and Roast Potatoes

Tue, 12 Jan 2010 15:11:58 -0500

This is a delicious recipe for one, just double the ingredients more or less for two or for leftovers. I forget which cookbook I learned this from or I would give credit, but in any case I have adapted it. I'm a single cook, so all my recipes are for one, but in this case the chicken comes out so moist, I usually double up and use the rest the next day for fajitas or a wrap. -- posted by Jamie_Miami

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~

Trichy Coffee

Tue, 12 Jan 2010 17:39:49 -0500

This recipe was in an email newsletter from My Daily Moment and would be a wonderful after dinner drink or nice treat on a cold winter evening. -- posted by Lauralie41

Easy Taco Soup

Thu, 14 Jan 2010 11:50:08 -0500

I haven't tried this yet, but i don't want to forget it because it looks so easy! I got the recipe from the campbell's website. I also want to try it with a can of Rotel instead of the chiles. -- posted by Marmaduke2

Buttermilk and Sour Cherry Scones for Afternoon Tea and Picnics

Thu, 14 Jan 2010 15:23:23 -0500

A delightful and EASY scone recipe that is perfect for a proper afternoon tea or to take on a picnic. Dried sour cherries are sensational and give a deep essence of cherry flavour to these scones, whilst the buttermilk makes them light and airy. This is a casual eating scone, easy to rustle up, and is perfect when eaten fresh from the oven with butter and maybe some cherry jam and cream too! If taking on a picnic, wrap the scone in a clean tea towel to keep it warm and pack the butter and jam separately. Makes one large scone, which is marked to split into wedges when served. -- posted by French Tart

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~

Tomato-Broccolini Soup

Sat, 16 Jan 2010 11:22:38 -0500

This recipe is from Rachael Ray. I like the addition of broccolini to tomato soup. -- posted by Lainey6605

Irish Rarebit on Soda Bread With Cheddar Cheese and Ale

Mon, 18 Jan 2010 00:32:04 -0500

An easy and very tasty rarebit dish made with Irish cheddar cheese and the ubiquitous Irish ale, Guinness. The Emerald Isle produces some great dairy products and none is better than their butter and Cheddar style cheese. This recipe has Ireland written right the way through it, using soda bread as the base for this cheesy snack, as well as the aforementioned cheese and ale. I have also made these to eat with a bowl of hearty soup or Irish stew, perfect for a cold or damp winter's day. Amazing high tea time food as well; served with salad, chutneys and pickles for a cheap and easy fire-side supper. -- posted by French Tart

Sesame Turkey Cutlets

Mon, 18 Jan 2010 00:43:21 -0500

I got this recipe from a friend who said she got it from a "Saving Dinner" cookbook by the Dinner Diva, Leanne Ely. I love the Dinner Diva's recipes because they are rather simple, but very tasty. She also has recipes out there that can be put together and frozen for later consumption. 250 calories; 15g fat; 26g protein; 3g carbohydrate; 1g dietary fiber; 60mg cholesterol; 226mg sodium. Exchanges: 0 grain (starch); 3 1/2 lean meat; 0 vegetable; 3 fat. Serving suggestions: sauteed snow peas and mushrooms in a little oil and garlic and wild rice pilaf. -- posted by Mrs. Hughes

Shawarma Spiced Shepherds Cottage Pie

Mon, 18 Jan 2010 01:46:44 -0500

I got this recipe from a local hole in the wall Lebanese restaurant and tweaked it a bit. Best of both the sweet and savory worlds. As a time saver I keep a jar of this spice blend (Shawarma spice blend) on hand and just measure out 2 1/2 tsp of the combined mixture in order to make this recipe. For the frozen vegetables I use a combo of corn, peas, green beans and carrots. -- posted by Banriona Aeval

Mocha Crunch Oatmeal

Tue, 19 Jan 2010 16:09:23 -0500

Adapted from a recipe at The Kitch'n http://bit.ly/80wmCA -- posted by DrGaellon

Lebanese/Syrian Bazella

Tue, 19 Jan 2010 17:31:20 -0500

After having lived in Syria for the past year for school, I learned how to make several authentic dishes. They will probably taste different outside the Middle East due to the availability of items seasonally and brands of ingredients used. This dish is a blend of carrots, peas and meat in a tomato-based broth that is served with Middle Eastern-style rice. Arabs are used to having family over--it's a family based culture--so it's meant to be shared. -- posted by Mustafa's Cook

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

Chicken Rice/Noodle Soup

Thu, 21 Jan 2010 16:49:47 -0500

I've been trying to perfect my chicken soup for a while now and my husband tells me I finally found the winner. My toddler enjoyed it as well. Spices are mostly to taste I used left over chicken from the night before. -- posted by JenniferElizabeth

Sweet Soy Mushrooms on Toast

Fri, 22 Jan 2010 12:14:26 -0500

This makes a tasty and different breakfast, brunch or snack. Sweet soy sauce, also called ketjap manis should be available in most large stores or Asian stores. If you can't find it, just use dark soy sauce mixed with a little clear, runny honey instead. -- posted by English_Rose

Baked Chicken Cordon Bleu

Sat, 23 Jan 2010 12:40:10 -0500

This recipe has only six ingredients yet has a lot of flavor. The recipe is from Healthy Cooking magazine. -- posted by Lainey6605

Blueberry Pancakes

Sat, 23 Jan 2010 14:05:50 -0500

One of my family's favorites. Recipe is from Woman's Day. -- posted by Lainey6605

Fettuccine and Sweet Italian Sausage Alfredo

Sat, 23 Jan 2010 14:29:38 -0500

This is a recipe from Buitoni. A simple and tasty pasta dish. -- posted by Lainey6605

Chicken, Broccoli and Noodles Supreme

Sun, 24 Jan 2010 00:11:06 -0500

This makes a comforting one-dish meal that my family loves. I love using rotisserie chicken for this. -- posted by Lainey6605

Cheese & Butter Green Peas

Mon, 25 Jan 2010 10:47:42 -0500

Have kids who hate green peas? Well, everyone seems to have that problem! I randomly added cheese & butter to my green peas (despite being a lover of peas) and it tasted great! In fact, at the end of the day, I got more sick of the cheese than peas. Amount of cheese? One slice. (: This is even for the health-conscious...enjoy! For me, I can polish off the whole thing, but to be on the safe side serve this for two. (: You can do this for just about any vegetable, in particular non-leafy ones like carrots & peas. -- posted by Chef #1531879

Monday Supper! Curried Lamb and Chutney Rissoles/Patties

Mon, 25 Jan 2010 11:13:25 -0500

A tasty and different way to use some of the Sunday Roast leftovers on Monday! Although I have specified lamb in this recipe, beef would also work very well, it's just that I had roast lamb leftovers when I made these. These rissoles are lightly spiced and tangy - perfect for supper when served with salad, pickles, chutneys and maybe a naan bread or pitta bread to make a sandwich. They are easily made and can be prepared ahead of time and left in the fridge, as they hold their shape better when they have been chilled and are firm. These will also freeze very well; open freeze them before frying on a tray or plate until firm and then pack them into freezer bags or a plastic container. They only need about 6 hours to defrost and then are cooked as instructed below.Use curry powder to taste, I use 2 teaspoons as I like mine quite spicy! -- posted by French Tart

Grilled Chicken 'n' Smoked Paprika Rub

Mon, 25 Jan 2010 11:38:00 -0500

This is a really simple tasty Chicken dish, which you can prepare well ahead of time and is is cooked in a George Foreman Grill. Full of flavour that leaves you wanting more - its absolutely delicious served with salads, garlic bread and a nice chilled white wine -- posted by JoyfulCook

Famous Dave's Not'cho Ordinary Nachos

Mon, 25 Jan 2010 15:30:07 -0500

Tri-colored tortilla chips topped with Wilbur Beans, Famous Chili, shredded lettuce, tomato, jalapeño, Cheddar, seasoned sour cream, Rich & Sassy® and your choice of barbequed meat: Texas beef brisket, Georgia chopped pork, or pulled BBQ chicken. -- posted by Chef #1529566

Spinach, Mushroom & Lemon Rice Pilaf

Thu, 28 Jan 2010 09:48:25 -0500

Perk up rice with herbs, spices and add colour with spinach to make a great midweek meal. -- posted by English_Rose

Herby Mushroom Pasta

Thu, 28 Jan 2010 11:57:07 -0500

A quick, low-fat idea for a midweek supper. -- posted by English_Rose

Spinach Pie - Spanikopita

Thu, 28 Jan 2010 13:24:26 -0500

Easy to do, just remember to keep unused phyllo dough covered with clean, damp kitchen towel while you are working with it or it will get hard and unuseable. -- posted by kimboleyanne

Risotto With Spinach, White Mushrooms, and Chicken

Thu, 28 Jan 2010 15:58:37 -0500

I love risotto. Its so creamy and really hits the spot. The combination of spinach, mushrooms and chicken is both delicious and healthy. -- posted by Chef #713968

Making a Perfect Cup or Pot of Tea

Sat, 30 Jan 2010 18:07:55 -0500

From "Victorian Tea Party". Afternoon and High tea were daily events in Victorian society in England and ladies tea parties were very popular. The table was beautifully set with the household's best bone china, beautifully prepared sandwiches and treats were served and tea was carefully brewed to ensure the very best flavor. In 1880, Mrs. Beeton's Book of Household Management was published - here is what she had to say about making tea the proper way: "There is very little art in making good tea; if the water is boiling, and there is no sparing of the fragrant leaf, the beverage will almost invariably be good. The old-fashioned plan of allowing a teaspoonful to each person, and one over, is still practised. Warm the teapot with boiling water; let it remain for two or three minutes for the vessel to become thoroughly hot, then pour it away. Put in the tea, pour in from 1/2 to 3/4 pint of boiling water, close the lid, and let it stand for the tea to draw from 5 to 10 minutes; then fill up the pot with water. The tea will be quite spoiled unless made with water that is actually boiling, as the leaves will not open, and the flavour not be extracted from them; the beverage will consequently be colourless and tasteless,in fact, nothing but tepid water. Where there is a very large party to make tea for, it is a good plan to have two teapots instead of putting a large quantity of tea into one pot; the tea, besides, will go farther. When the infusion has been once completed, the addition of fresh tea adds very little to the strength; so, when more is required, have the pot emptied of the old leaves, scalded, and fresh tea made in the usual manner. Economists say that a few grains of carbonate of soda, added before the boiling water is poured on the tea, assist to draw out the goodness: if the water is very hard, perhaps it is a good plan, as the soda softens it; but care must be taken to use this ingredient sparingly, as it is liable to give the tea a soapy taste if added in too large a quantity. For mixed tea, the usual proportion is four spoonfuls of black to one of green; more of the latter when the flavour is very much liked; but strong green tea is highly pernicious, and should never be partaken of too freely." -- posted by BecR

Lasagna With Turkey Sausage

Mon, 01 Feb 2010 10:21:05 -0500

This is the lasagna recipe my mom always made. It's a family favorite. There are instructions in this recipe if you want to make it ahead of time and keep in the fridge before baking. -- posted by andrea.e

Eggplant Pizza

Mon, 01 Feb 2010 11:34:21 -0500

In a pathetic attempt to make eggplant parmigiana, I created this instead. It's very easy and uses basic ingredients that are probably already in your kitchen. I've made it about a dozen times in the past few months and my husband loves it. It's a very flexible recipe and I've tried it a few different ways already and it always tastes great and surprisingly like pizza. Goes well with any pasta dish or risotto. -- posted by California Girl in Brazil

Granny's Chili (With Noodles)

Mon, 01 Feb 2010 12:18:31 -0500

This is the chili recipe that I grew up with that was passed down from my Granny, to my mom, to me! I absolutely adore it, even if it's not a purist's idea of chili. Yes, there is canned Chili in the recipe, but it's still delicious and super easy. It makes plenty to freeze and reheat whenever you don't feel like making dinner! -- posted by Sara Bates

Quick Beany Bake

Mon, 01 Feb 2010 12:31:41 -0500

From Rose Elliot's kitchen. A kid favourite. -- posted by Missy Wombat

Elbow Broccoli Bake

Mon, 01 Feb 2010 12:44:32 -0500

No not your elbow -- elbow pasta! (Mine would be too fatty, anyway...) -- posted by Mareesme

Baked Beans Balti

Wed, 03 Feb 2010 12:37:09 -0500

Baked beans get an Indian makeover! Serve with hot chapattis, naan, pitta bread or toast. -- posted by English_Rose

Jazzy Baked Beans

Wed, 03 Feb 2010 12:45:16 -0500

Jazz up your boring beans with a few storecupbord ingredients!! -- posted by English_Rose

Mocha for One (Or Two)

Thu, 04 Feb 2010 10:25:08 -0500

The only hot cocoa for one recipes that I could find use milk, but I wanted one I could make with coffee......................walah!!!! Update: Upon further investigation I have discovered that this recipe is more for two than one........................so, if you think it is a little thick, try cutting it in half. -- posted by Stephen Shafer

Wild Mushroom and Mozzarella Risotto Cakes (Oamc)

Fri, 05 Feb 2010 08:24:10 -0500

Turn regular risotto insode out with this fabulous and filling funghi treat. Freeze it: at the end of step 3 for up to 3 months. Thoroughly defrost as many risotto cakes as you need and continue with the recipe. -- posted by English_Rose

Oysters à La Champagnoise

Sat, 06 Feb 2010 10:40:36 -0500

Champagne is the perfect drink to serve with oysters, but also makes a great sauce for them. -- posted by English_Rose

Chicken With Mushrooms, Lemongrass and Chili

Sat, 06 Feb 2010 12:33:24 -0500

A warming and hearty dish thats full of tangy South-East Asian flavours, with the help of limes, fish sauce and lemongrass. -- posted by English_Rose

Chicken, Red Wine and Bacon Casserole (Oamc)

Sun, 07 Feb 2010 11:21:23 -0500

This can be frozen for up to three months. To ensure the chicken remains succulent, defrost slowly in the fridge and reheat gently. Add a handful of chopped parsley before serving and accompany with mashed potato and a green vegetable, such as peas. -- posted by English_Rose

Spiced Winter Cider

Sun, 07 Feb 2010 16:38:53 -0500

Baby, it's cold outside. -- posted by ratherbeswimmin'

Baked Salmon and Ginger

Mon, 08 Feb 2010 09:48:20 -0500

Fresh ginger and salmon are a great match, and make a super-healthy meal when paired with a leafy green vegetable such as spinach, arugula or watercress. -- posted by English_Rose

Easy Thai Green Curry

Mon, 08 Feb 2010 10:35:24 -0500

This is one of my favorite curry recipes. It is incredibly easy but tastes like it took hours to make. It's a great starter curry for anyone looking to venture into the world of curry cookery for the first time. This is a versatile recipe; I've made it with both chicken or red meat, so I leave the meat choice up to the chef. -- posted by SarahCKS

Cream of Chicken Enchiladas

Mon, 08 Feb 2010 10:51:44 -0500

This is a great recipe that a friend of mine has been bringing to office pot-lucks for years. I just got the recipe from him and made it myself. It's a unique and pretty decadent twist on traditional enchiladas. You can adjust the amount of green chiles and jalapenos to your particular taste. This recipe carries a little bite, but is not particularly hot (even using green chiles rated HOT). To pep it up, use 3 cans of green chiles and 2 cans of jalapenos. For potlucks or freezing, double or triple this recipe. -- posted by Chef #1534395

Bahama Breeze Fire-Roasted Jerk Shrimp

Mon, 08 Feb 2010 12:21:29 -0500

Shrimp simmered in garlic-thyme butter with warm Cuban bread for dunking. -- posted by Chef #1545920

Ground Beef and Bean Chili

Mon, 08 Feb 2010 12:36:45 -0500

My Significant Other's chili recipe. Check out Squirrel's Beanless Chili if you'd like to see mine. -- posted by Jennifer Cross

Chumley's Shrimp Skewers

Tue, 09 Feb 2010 15:20:28 -0500

I came up with this recipe the other night when my wife and girls wanted Alyssa's Favorite Fish, recipe# 361646. I didn't feel like fish so I tried this, I think you will enjoy it. I used whole wheat spaghetti for the pasta, and regular olive oil, you could use what you like. I was hoping to have some of this left over for the next day but I ate it all that night. I put down 2-4 servings but I ate it in one. Sorry!! Be careful not to overcook the shrimp. -- posted by Chumleyathome