Recipezaar: Occasion,Wedding recipes

Strawberry and Peach Sangria

Thu, 29 Jan 2009 23:28:46 -0500

Bon Appetit, August 2005. -- posted by swissms

Beefsteak Filet

Sun, 01 Feb 2009 12:36:38 -0500

This is very similar to the awesome Beefsteaks that we have attended. An excellent way to serve beef tenderloin.We have used this dish for many holidays. -- posted by hope2day

Cream Cheese Mints

Sun, 01 Feb 2009 13:39:04 -0500

This is a family favorite mint recipe. Our favorite flavor is almond, but you can use whatever flavor you like. You can make these for weddings, picnics, family gathering or just to have around the house. I like them frozen the best and they just melt in your mouth. -- posted by Gruenes

Gordon Ramsay's Chocolate Fondant

Mon, 02 Feb 2009 11:42:18 -0500

A gooey, decadent dessert-a hot pudding with a molten middle--irresistible! This is perfect for entertaining, as it can be made way ahead of time. They will sit happily in the fridge overnight, or in the freezer for up to a month (baking from frozen, add 5 minutes extra onto cooking time). I strongly advise you to make some extras as an 'insurance policy to allow for any errors. I can assure you that they won't go to waste if all goes to plan. Once you have mastered this recipe, feel free to experiment with flavourings--add Baileys, Cointreau or finely grated orange zest to the chocolatethe possibilities are endless! Try serving it with recipe #353546. Gordon claims that this is the best selling dessert in his restaurants! -- posted by Noo

Maamoul

Fri, 13 Feb 2009 00:14:45 -0500

Maamoul is a centuries old middle eastern pastry, usually served at special occasions such as weddings and religious holidays, but could be enjoyed the whole year round. It has a melt-in-the-mouth shell and a variety of fillings of dates or nuts, such as walnuts, pistachios or almonds. Maamoul is flavoured by Orange Blossom water, which gives it its wonderful distinct taste. Orange Blossom water can be found in middle eastern shops, health stores and most major supermarkets. -- posted by Nadya

Balsamic and Brown Sugar Roasted Carrots

Mon, 16 Feb 2009 09:48:24 -0500

A delicious variation for roasting carrots. Perfect as an accompaniment to a roast or a casserole. -- posted by Noo

Ruby Relaxer - Ruby Tuesday Copycat

Sun, 22 Feb 2009 15:49:04 -0500

This light and fruity drink is perfect for sipping on a summer afternoon. An undeniable girly drink (not to say that guys should not enjoy it as well), it has no taste of alcohol, nor the cloying aftertaste that some overly sweet drinks have. This recipe can easily be multiplied to make a crowd-pleasing punch for your next shower, party, brunch, etc. The brands listed are those that Ruby Tuesday lists on their drink menu (how nice of them to tell us what is in their drink so that we can come home and make it ourselves!) -- posted by Oenophilly

Grilled Swordfish With Rosemary

Wed, 04 Mar 2009 17:37:49 -0500

A delicious dish that can be grilled any time of year! It's a favorite with my family and friends..I wanted to share the recipe and let it (hopefully) become a favorite with your family and friends as well! It's simple and easy and yet it presents elegantly. I hope you decide to give it a try! -- posted by SuzieQ in Fairfax

Toasted Coconut Cake (Bobby Flay)

Thu, 05 Mar 2009 16:24:56 -0500

Just watched this episode on throwdown and this Bobby Flay recipe beat a showstopper by chef Robert Carter. Here for zaar posterity. -- posted by evelyn/athens

Chicken With Mustard Pan Sauce

Sat, 07 Mar 2009 02:36:03 -0500

An incredibly tasty chicken dish with a lovely creamy sauce that simply cannot be beat! Let me know how you like it! It's a favorite at our house! :) Tip: Don't panic if the wine flames when you add it. It's fine, just step back and shake the pan, and the flame will quickly die down. -- posted by SuzieQ in Fairfax

Red Velvet Cupcakes With Cream Cheese Frosting

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

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

Tropical Hawaiian Snowballs (Hawaiian-Style Russian Tea Cookies)

Sun, 08 Mar 2009 01:15:12 -0500

These delicious cookies are like snowballs in that when they are left out they disappear quickly. No, they don't melt, but it seems that they attract little menehune (Hawaiian elves) that just love to gobble them all up when you're not looking! Cooking time includes 30 minutes for cookies to cool off. Also feel free to play around with the extracts. I have used pineapple extract with coconut extract, coconut and banana, and butter, rum and vanilla. All have come out well! -- posted by HawaiiChef79

Southern Butter Mints

Tue, 10 Mar 2009 14:54:19 -0400

creamy, minty,yummy! Freeze extra mints in a ziplock bag.Times are approximate. -- posted by Boo Chef in West Texas

Orange "company's Coming" Stuffed Chicken Breast

Mon, 16 Mar 2009 15:51:48 -0400

A great entertaining chicken that can be made ahead. -- posted by aronsinvest

Smoked Salmon Mini-Cheesecakes

Tue, 17 Mar 2009 19:43:00 -0400

Creamy two-bite canapes in a flaky crust, perfect to make ahead in volume and freeze for large parties. I had tried several savory appetizer cheesecakes, to be made in a large spring-form pan and served as spreads on crackers, but found the leftovers messy to deal with the day after parties. As with the large ones, don't over-bake---you want that little creaminess in the center. I use a muffin tin that makes 24 at a time. This recipe makes three batches---total of 72 individual appetizers (6 dozen).. . -- posted by La Dilettante

The Best Party Punch Ever!

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

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

Pretty and Pink Pound Cake

Mon, 23 Mar 2009 12:08:42 -0400

I love from-scratch pound cakes, so when I found this one on another site I knew I had to post it here for safekeeping. Served at the Church Point Manor in Virginia Beach, this seems like a lighter-than-usual version of pound cake -- a major selling point for me! I think I may make this for Easter, though its pretty color would also make it great for Valentine's Day, baby showers or kid's tea parties, to name just a few possibilities. :) -- posted by Lynne the Pirate Queen

Grand Ma-Ma's Deviled Eggs (No Mayo!!)

Thu, 02 Apr 2009 01:40:22 -0400

This recipe is unique in that it doesn't have mayonnaise, if you are one that is expecting a "creamy" mayo type deviled egg, this recipe may NOT be for you!! For me the melted butter gives these eggs a unique and added flavor. Adapted from Gooseberry Patch Newsletter. *Cooking time varies based on your method of boiling eggs, so that is a broad estimate!!! -- posted by kittycatmom

Hot Canapes With Prosciutto and Mozzarella

Fri, 10 Apr 2009 14:18:44 -0400

This is a simple recipe for a great appetizer, especially before a hearty Italian meal or as a selection at a cocktail party. I threw it together because I love all of the ingredients on their own and they're amazing together. -- posted by Joey D from NYC

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

Tuscan Country Chocolate Wedding Cake

Thu, 16 Apr 2009 12:35:35 -0400

Dark Chocolate Wedding Cake with Orange Butter Cream and Chocolate Orange Ganache. -- posted by Tuscan_Chef

Armenian Wedding Pilaf

Fri, 17 Apr 2009 00:52:28 -0400

This is my favorite type of pilaf similar to what my mother makes. You can customize it to your own taste. -- posted by Brian121

Sea Breeze Cocktail

Sat, 18 Apr 2009 16:50:43 -0400

Ina Garten's cranberry-grapefruit cocktail. -- posted by minnie chef

Fizzy Pineapple Cooler With a Hint of White Chocolate

Sat, 18 Apr 2009 16:58:44 -0400

This is really refreshing on a hot day. I'm sure you could add rum to make this an interesting cocktail although I've only tried the non-alcoholic version! This drink is best when made with newly-opened sparkling water, to get the most fizz out of it! Cook time is chill time. -- posted by Shuzbud

Mandarin Orange Salad With Sugared Pecans

Mon, 20 Apr 2009 00:34:35 -0400

There are many versions of this salad out there but I couldn't find one exactly like mine here on 'Zaar so I thought I'd throw mine in the mix. -- posted by Krista Roes

Chicken Salad Sliders

Mon, 20 Apr 2009 01:20:17 -0400

These were served at Paula Deen's brother's wedding. They are so cute. Perfect for a party or a family dinner with the kids -- posted by cookiedog

Petits Fours

Thu, 23 Apr 2009 01:24:19 -0400

This is a pretty traditional recipe used to make fancy litttle cakes that adorn weddings, showers and high tea parties. Make subtle changes to make it your own signature dessert and watch the crowds oooh and awww over your marvelous creations. Adapted from a Betty Crocker recipe. -- posted by it'scolleen

Cheesecake 2009

Fri, 24 Apr 2009 16:50:58 -0400

Easy! OK ! -- posted by Elizabeth@

Raspberry Champagne

Sun, 26 Apr 2009 21:37:18 -0400

This is made using Framboise de Bourgogne, a brandy distilled from raspberries. This is ideal for garden parties, graduations, and weddings. Preparation time includes chilling time. Recipe taken from The Canadian Living Cookbook from 1987. You may use either fresh or frozen raspberries. -- posted by Dan-Amer #1

Tortellini Salad

Tue, 28 Apr 2009 11:54:29 -0400

Excellent salad and easy to multiple for bigger groups !!! -- posted by Chef #1252378

Hibiscus Punch

Fri, 08 May 2009 02:06:12 -0400

The hibiscus flowers may be found in bags, in the mexican section at your grocery store. For a 'spiked' punch, just add vodka, to taste...Posted for ZWT 5. -- posted by alligirl

Lemon-Lime Fruit Dip

Wed, 13 May 2009 01:02:49 -0400

This simple yogurt and creme fraiche (or sour cream) based dip with honey and lime is wonderful served with an assortment of your favorite fresh fruit. -- posted by BecR

Mandy's Broccoli Salad

Thu, 14 May 2009 16:12:04 -0400

This is great. You will love it im possative. It should taste sweet/sour and if you make it the night before its even better. You must use miricle whip mayo tastes bad in this. I make this for our family bbq's its always a hit. -- posted by Mandy ny

New Orleans Chicken Liver Pate

Fri, 15 May 2009 01:02:54 -0400

Smooth cool elegant rich chicken liver pate....A lovely recipe resurrected by The Times-Picayune from 1997 in response to a request - it is a Marcelle Bienvenu recipe (that ensures it is outstanding). -- posted by Buster's friend

Smoked Salmon and Baby Potato Salad ( Wedding Buffet)

Fri, 15 May 2009 10:56:55 -0400

This is an elegan salad perfect for a buffet. Serves 10. If you are expecting Vegetarians make a batch and replace the salmon with quail's eggs. This salad can be made a day ahead but keep every thisng seperate, potatoes in a covered bowl, chopped salmon in another container and the dressing in a jar. -- posted by Wild Thyme Flour

Stuffed Zucchini Blossoms

Mon, 18 May 2009 14:09:10 -0400

Use less flowers for more filled flowers, use more flowers for lightly filled flowers. From mediterrasiancooking.com -- posted by ThatSouthernBelle

White and Dark Chocolate Spiral Cheesecake

Mon, 01 Jun 2009 00:15:52 -0400

This recipe is originally a Karin Goren masterpiece. Karin Goren is a local Israeli food personality, always smiling, always baking the most wonderful things. I watched her do this cheesecake on her show, Sweet Secrets, and was able to recreate this wonderful dish over the past weekend. Of course, not being able to leave well enough alone, I played around with her recipe, made a few changes, and here is my version -- posted by Mirj

Simple Shrimp Cocktail

Thu, 18 Jun 2009 17:06:47 -0400

I played with different ways of cooking shrimp for a while and different seasonings to spice it up, but this really became the standard; good shrimp, seasoned just to highlight their flavor, and refreshing cocktail sauce to compliment them perfectly. This is a big hit at all of our family gatherings as an appetizer, snack, or even part of the meal. No more over-paying for those tiny, rubbery shrimp cocktail circles at the grocery store, only to dip them in mediocre cocktail sauce. Try this for easy and yummy shrimp cocktail! -- posted by Lauren Z

Vanilla Almond Panna Cotta

Thu, 18 Jun 2009 17:45:19 -0400

My husband and I both adore silky, smooth, and lightly sweetened panna cotta. I got this recipe from Cheryla33 at All Recipes.com (http://allrecipes.com/Recipe/Panna-Cotta/Detail.aspx) but tweaked it just a bit. The original recipe is in the link above . . . I have decided to make mine sugarfree by using Splenda. Cook time does not include refrigeration time. -- posted by flirtyfunchick

Raspberry Syllabub (Drink)

Mon, 22 Jun 2009 12:07:37 -0400

From "The Pheasant Inn" in Cumberland. A traditional English dessert. They are usually made a few hours in advance to let the liquid and cream seperate. -- posted by kellychris

Amazing Almonds

Fri, 26 Jun 2009 02:42:15 -0400

Cinnamon and sugar how can you go wrong?. . . well maybe by eating the whole batch yourself . the stirring gets tiring but its worth it in the end : ) We make these every time we have party's or people over -- posted by Molly #6

Yellow Layer Cake

Fri, 26 Jun 2009 03:27:50 -0400

This recipe is the basis for many of the layer cake . By beating the egg whites separately, then folding them into the batter, you get a very light and flavorful cake Yellow cake batter used for making a layered caked. good consistency for birthday cake, wedding cakes, shower cakes..moist yet thick enough to put on top of each other for a Tiered effect. -- posted by recipeZarr Addict

Crab Cakes With Lemon Butter and Plum Tomato Salsa

Tue, 30 Jun 2009 00:52:46 -0400

Straight forward, savory first course with elegant results. Easy and tasty. Works well as a first course served with Vevue Clicquot Champagne. From Bon Appetit January 2004. -- posted by College Girl

Chilled Summer Lettuce, Lovage and Garden Pea Soup

Thu, 02 Jul 2009 02:25:38 -0400

A delightful and refreshing chilled soup for summer - this savoury soup takes its flavour from freshly chopped lovage leaves, which impart a savoury, lemony and celery-like taste. I like to serve this pale green soup in clear glass bowls for maximum impact, with a few chopped leaves sprinkled on top and a swirl of cream. This soup makes an elegant starter for any summer event or a light luncheon dish. Do not be tempted to add more lovage then is suggested, it is a very strong flavoured herb and can be overpowering if used with a heavy hand! -- posted by French Tart

Old-Fashioned English Summer Berry Jelly and Ice Cream!

Mon, 06 Jul 2009 16:17:56 -0400

Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies English summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set. -- posted by French Tart

Panna Cotta With a Coulis of Lime-Strawberries

Thu, 09 Jul 2009 13:30:01 -0400

It's hard to make a wrong turn after a long diner with this easy but complete panna cotta recipe. I've added the lime & almond oil for some extra bite. Best to prepare the night before a big dinner party. -- posted by Geert Wissink

Chocolate Mousse

Tue, 14 Jul 2009 02:07:39 -0400

This recipe is a very tasty treat! The ingredients are only for one person but you can double up the ingredients to make a serving for more! -- posted by Awesome Princess

Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves

Wed, 15 Jul 2009 10:58:43 -0400

This fruit salad is amazing, and all the more for the addition of bergamot leaves and flowers! The fragrant leaves of this versatile herb delicately flavour the syrup whilst the gorgeous shaggy red flowers and scented pelargonium leaves decorate it for the final finishing flourish! If you are a lover of Earl Gray tea, you will instantly recognise the flavour of this herb, as it is used to flavour this famous and popular tea blend. NOTE: Bergamot, often referred to as bee balm, became distinguished as "Oswego Tea" when a Quaker botanist, John Bartram, sampled a tea made from the leaves. A Bergamot lemon is a small yellow sour citrus fruit similar to an orange, mostly cultivated in Calabria in Italy. The rind contains an essential oil used in perfumery (the basis for eau-de-cologne), confectionary and Earl Grey tea. The zest is also used in pâtisserie. NB: Prep time includes cooling time. -- posted by French Tart

Mixed Herb Salad With Borage : La Salade De Plusieurs Herbes

Wed, 15 Jul 2009 10:58:51 -0400

A delightful old French salad recipe, which uses fresh aromatic herbs with fresh lettuce leaves and a simple dressing. Serve this with poached salmon or cold chicken for an elegant dinner party dish. Adapted from a 16th century French translation of a book originally written in Latin in 1474. NB: Borage is an excellent culinary herb and can be used in a variety of ways. Borage is far better used fresh, as the flavour and colour deteriorate when dried and some essential oils lost. Traditional recipes recommend borage leaves and seeds, together with fennel in salads for increasing the milk supply in nursing mothers. The leaves and flowers are still added for flavour and garnish to wine cups, Pimms and gin-based summer cocktails and the flowers are still candied for confectionary as cake and ice cream decorations. -- posted by French Tart

Saffron Scented Fresh Figs With Cinnamon and Honey

Sat, 18 Jul 2009 14:12:33 -0400

A delectable dessert that makes full use of fresh, luscious, ripe figs with a sophisticated saffron and honey syrup. This is often on my dessert menu when my figs are in season, and is an easy and yet impressive end to any special meal. Although I have suggested that you serve this warm, it is also lovely when served at room temperature or just slightly chilled. Food of the Gods and Goddesses! -- posted by French Tart

Hannah's Butter Mints

Wed, 22 Jul 2009 10:57:47 -0400

My daughter Hannah based this recipe on one she found in a book entitled Teens Cook Dessert. She had a friend sleep over and they made it together. Even better, they shared it with all the girls in their youth group that night. Everyone loved it. We can't wait to make it again. Although the recipe instructs to let them sit overnight, we found they didn't reach the soft, creamy, melt in your mouth butter mint texture until they had sat for two and half or three days - perhaps because we live in humid Florida. They are just as delicious if you eat them sooner, but have more of a salt-water taffy, chewy, sticky texture. -- posted by CTRmom

Pina Colada Dip

Fri, 24 Jul 2009 13:13:37 -0400

This is a very creamy fruity dip. It goes well with other fruits or as a spread for bagels, english muffins or crackers. -- posted by mountain_mom

Summer Celebration Chicken & Fruit Salad

Fri, 24 Jul 2009 14:31:41 -0400

A cool and refreshing main-dish chicken salad. Chicken can be purchased precooked & diced making prep fast and easy. This is delicious served with poppy seed bread. -- posted by Gram-I-Am

Cheese Crisps

Sun, 26 Jul 2009 10:21:35 -0400

SOURCE : HIRAM WALKER BARTENDERS GUIDE Makes about 2-1/2 dozen crisps. Prep time : 10 min Cook Time : 12 min -- posted by Chef Shadows

Riverhouse Chicken for 2

Fri, 31 Jul 2009 13:37:09 -0400

A kind of hybrid of Chicken Kiev, and Parmigano I invented for my favorite nun, Sister Ruth Marie Nickerson when I worked at her hospital. A tad labor-intensive, but worth the effort. My Sweet-Patootie loves this as an anniversary dish, serve with buttered, parsley noodles and your favorite green veggie, a spinach salad, and any dry, white wine. If you want "the real thing", e-mail me, the Zaar doesn't recognize my ingredients...this is closest -- posted by Rivergoose

Easy Sandies Blueberry Yum-Yums

Mon, 03 Aug 2009 11:49:14 -0400

The best little party dessert!! -- posted by lilmissluv2cook1

Sholeh Zard- Saffron Rice Pudding

Fri, 07 Aug 2009 02:55:53 -0400

This Persian dessert is absolutely delicious! Although it takes awhile to cook, it is fairly low-maintenance. Adapted from Najmieh Batmanglij's "Persian Cooking for a Healthy Kitchen". -- posted by Sephardi Kitchen

Limoncello Sangria

Sun, 09 Aug 2009 21:29:18 -0400

We had a party last night with a full bar and I had a list of different cocktails that people could try. This one got raves from everyone who tried it! -- posted by andrea185

Citrus Punch

Tue, 11 Aug 2009 15:23:09 -0400

This recipe is great for large gatherings, very good for any season or any occasion. -- posted by Chef #1052544

Rhubarb Punch

Wed, 12 Aug 2009 15:03:58 -0400

This will get raves! Delicious, refreshing and pretty served at any get together. ( You can spike it if you like it! ) I use fresh squeezed orange and lemon juice. This makes one pitcher so it's nice to just have in your fridge. This is a great tonic for the kidneys. -- posted by Suzy_Q

Raspberry Tiramisu

Tue, 18 Aug 2009 13:43:13 -0400

I saw this in the magazine from Morrison's supermarket. It sounded good so I have added it here for safe keeping. Cooking time includes fridge chilling time. -- posted by Sarah_Jayne

Timman Z'affaran (Iraqi Saffron Rice With Meat)

Thu, 27 Aug 2009 02:44:48 -0400

There are similar recipes on Zaar but this is our favorite version. It is a very delicious Iraqi rice dish that can be served as a bed of rice for other dishes such as Recipe #384628 or roast lamb or as part of a buffet. We eat this as a meal sometimes in itself with yogurt and a fresh salad. From The Complete Middle East Cookbook by Tess Mallos. -- posted by UmmBinat

Upside Down Turtle Muffins

Tue, 01 Sep 2009 13:13:55 -0400

Who doesn't love turtles, with a twist! muffins that come out like mini molten cakes, serve while warm with ice cream and heaven! -- posted by celestial_star03

Veranda Tea Punch

Tue, 08 Sep 2009 18:26:21 -0400

This punch is served all over teh south on Special occasions. My husband insisted we have it in one punch fountain at our wedding -- posted by GingerlyJ

Scandinavian Style Almond Paste

Fri, 11 Sep 2009 11:40:59 -0400

This is a wonderful almond paste to use in recipes like scones, pizzelles, almond cookies, and other pastries but is optimal for those itty bitty Danish almond cakes. I got this from a cooking magazine a few years ago. My version calls for 2 tbsp butter but you might want to up it to 3 if you find that it's not a good consistency or almond-to-butter ratio. If you don't have almond extract at hand (because you're like me and are too poor and/or lazy to buy a bottle), vanilla extract will work too. Also you need a food processor for this! -- posted by the80srule

White Bean and Pesto Bruschetta

Fri, 25 Sep 2009 15:20:44 -0400

I got teh idea for this dip from the show Emeril Green. I couldn't remember the exact recipe so I played around a bit and came up with this simple but elegant tasting appetizer -- posted by GingerlyJ

Delicate Cucumber and Strawberry Tea Slices

Fri, 25 Sep 2009 16:18:21 -0400

I serve these often at Bridal showers or graden parties. I have never found a cucmber sandwich that can compare with the light, slightly floral taste -- posted by GingerlyJ

Benedictine

Mon, 28 Sep 2009 01:37:10 -0400

This cucumber spread originated in Louisville, Ky where I currently live It is largely popular for weddings as finger sandwiches or a dip -- posted by GingerlyJ

Non-Dairy Cream

Mon, 28 Sep 2009 01:38:33 -0400

This is an easy and deliciously wonderful, dairy-free alternative to cream. A food processor is essential. -- posted by Healthy Lady

Cosmo Fruit Punch

Mon, 28 Sep 2009 14:01:29 -0400

Found this recipe in a magazine called Shortcut to Holiday Cooking...I love a good Cosmo and thought this would be perfect to serve at any gathering I have...Putting here for safe keeping as I am always on Recipezaar and forget what cookbook I had a recipe in... -- posted by CIndytc

Celebration Cake

Thu, 01 Oct 2009 01:19:19 -0400

A rich, tasty white (yellow) cake from "1001 Old-Time Household Hints", by Yankee Magazine. Once you try this, you'll never want to buy boxed cake mix again! Yankee Magazine suggests using Italian Frosting with this cake, which I haven't tried yet, but will post separately (check my other recipes). Tip: Left over egg whites can be used to make angel food cake, or make meringue. -- posted by CassiaDawn

Beautiful Salmon Bundles

Fri, 02 Oct 2009 16:10:52 -0400

These look so elegant that they are popular for weddings or any former occasion. But really they are very simple. -- posted by GingerlyJ

Pistachio Petit-Four Cake

Sun, 04 Oct 2009 01:47:28 -0400

Adapted from "Sky High: Irresisitible Triple-Layer Cake via Leite's Culinaria. I don't need to tell you that this cake is a little insane to make. But I can tell you it's worth it, and not nearly as complicated as it might seem from the outset. It's a one bowl (plus food processor) cake, the jam comes from a jar, ganache takes two minutes to make, and the next time - - the marzipan will come from a tube, already made, rather than making almond paste from scratch. -- posted by Manami

Mothers Day Smoked Ham and Orange Muffins

Tue, 13 Oct 2009 15:19:50 -0400

This Mother's Day recipe is from the Salud cooking school at Harry's in Atlanta Georgia, This is a great appetizer for a Mother's Day meal. -- posted by Seven Wonders

Irish Fisherman's Stew

Thu, 15 Oct 2009 14:31:12 -0400

In my hometown there is a tradition. the morning of a wedding the groom goes fishing with the brides father, and if the catch is good, then this stew is made for the wedding and it means the marriage will be blessed with bounty. -- posted by GingerlyJ

Ham and Cheese Strudels Appetizer ( Paula Deen)

Thu, 15 Oct 2009 16:21:01 -0400

This is a recipe that I found in Paula Deen's special magazine publication May/June 2009. It is the party issue. This recipe was inhaled by guests and family at our house. It is definitely time consuming so plan on it taking more time than you think but it is worth it. It is definitely a keeper flavor wise as the caramelized onions bring out the ham and cheeses. The honey mustard mayo is a great undercurrent. Great for parties and gatherings like baby showers, showers, brunches, etc. Enjoy! ChefDLH -- posted by ChefDLH

Eclair Cake

Thu, 15 Oct 2009 16:33:03 -0400

I made this cake in my teenage years for a youth activity. It has been many years since, and I wanted to make it for a party not to long ago. I figured recipezaar would have a similar one, I searched, but I couldn't find anything remotely close. I tracked down the woman who taught us how to make this, and since there wasn't one like this I thought I would share it with you. It is delicious, a great dessert to take to anywhere! -- posted by NicoleLarson

Versatile Buttercream Frosting

Fri, 16 Oct 2009 17:39:27 -0400

This is a copycat recipe from another one I saw on here-- but not a duplicate, because this is intended to be made for frosting than for bonbons (though it certainly could be used that way.) By "extract", vanilla extract is the most commonly used one for traditional buttercream flavor. But this is a versatile recipe: you want almond-y buttercream? Use almond extract. Fruity buttercream? Try orange, strawberry, or pineapple extract. Why not chocolate extract or peppermint extract! Chocolate and vanilla extracts together taste great too. Frosts about 20-24 cupcakes or one 8" two-layer cake. -- posted by the80srule

Pecan Sandies - Melt in Your Mouth

Mon, 26 Oct 2009 12:16:19 -0400

These are light sandies, they almost melt in your mouth. This recipe makes a bunch, perfect for pot luck or Christmas cookie platters. You can add semi or white chocolate chips to mix it up. -- posted by Missy Wright

Tuscan Rosemary Lemon Drop

Mon, 26 Oct 2009 13:40:45 -0400

Creative Cocktail! Soemthing different. Perfect drink for a wedding or other fanciful occasion. Picture everyone on the villa lawn enjoying their drinks--heels kicked off, tes loosened, and laughter fading into the sunset. If you don't have limoncello, increase the lemon juice 3/4 ounce each. -- posted by College Girl

Kiwi Caipirinha

Mon, 26 Oct 2009 18:13:22 -0400

Cachaca is a Brazilian liquor distilled from sugarcane jice. If you cant get cachaca, substitute white rum or vodka. -- posted by College Girl

Soft Cream Cheese Mints

Fri, 30 Oct 2009 12:37:45 -0400

I like this recipe because it is very flexible allowing you to be very creative in how pretty you make the mints and design the mints to fit the occasion. My sister got this recipe from a friend. -- posted by BitbeStitch

Soft Caramels

Fri, 30 Oct 2009 12:37:42 -0400

These caramels are so good that we gave them away as Christmas gifts each year for about 5 years in a row and have been harassed ever since for not taking the time to make them as often. This recipe came from a very old Ball (as in Ball Canning Jars and Lids) cookbook my mom had, but I have added MANY tips to help you be successful right out of the gates. Very rich and yummy. -- posted by BitbeStitch

Mediterranean Pita Pocket Sandwiches

Tue, 03 Nov 2009 12:05:47 -0500

This is such a great recipe for parties or picnic or even as a quick lunch. Easy to assemble and very healthy and tasty. -- posted by Nadia Melkowits

Italian Wedding Soup

Thu, 05 Nov 2009 02:13:03 -0500

A combo of several wonderful Wedding Soup recipes.... -- posted by dukeswalker

Pink Rita (Pink Grapefruit Margarita)

Fri, 06 Nov 2009 15:45:55 -0500

Recently discovered Pink Grapefruit Schnapps! Wow! This stuff is so good! -- posted by mama's kitchen

Bourbon Pecan Chicken

Tue, 17 Nov 2009 16:25:50 -0500

This is one of the most popular entree's for wedding reception -- posted by GingerlyJ

White Chocolate Layer Cake With Cranberry Filling

Sat, 21 Nov 2009 13:24:22 -0500

Talk about a winter holiday special! WOW. Four layers of snow drift white cake with the deep scarlet of a cranberry filling. Wait until you see it cut through it's creamy white frosting and are serving this gorgeous red and white striped cake. AND IT HAS CHOCOLATE *swoon*. What a perfect cake to serve at any special celebration. Christmas, a wedding, Valentines, and anniversary?. Times given do not include cooling time. -- posted by Annacia

Nani Alongi's Chocolate Christmas Cookies

Thu, 03 Dec 2009 00:44:14 -0500

These cookies have been in our family for decades. We have them every Christmas and they are my favorite. WARNING: This makes a boat load of cookies (approximately 204 cookies!) and it is a bit time consuming having to roll the cookies into balls and frost them. BUT, it is so worth it!!! -- posted by Trixyinaz

Krumkake / Krumkaker

Mon, 21 Dec 2009 01:02:28 -0500

This is a VEGAN recipe for the Norwegian cookie that is baked on a cookie iron. This recipe is suitable for a pizzelle iron, as well. One cookie is a Krumkake, two or more are Krumkaker. I devised this recipe using vegan ingredients after being unable to find a krumkake recipe suitable to a vegan diet. The taste of flax seed is not noticeable in this recipe. These are delightful holiday treats! -- posted by hypnochelle

Pesche - Italian Peaches Cookies

Mon, 21 Dec 2009 17:02:34 -0500

Labor-intensive, but well worth the effort. These cookies are typically only served at weddings or special holidays because they require a gathering of women to increase the rate of production and the fun. My cousins and I spent countless holidays sneaking into the freezer to snag a tasty frozen peach. Finally, we convinced my nonna to teach us how to make this special peaches and we have enjoyed making them ever since. They freeze well and are actually better if frozen immediately and taken out when needed. These are meant to be enjoyed with many friends and family and they NEVER disappoint. In fact, after living in Italy for two years, I learned that my nonna's peaches were better than any I could find in Italy. I think some recipes have been corrupted by modern conveniences, but my nonna's recipe has not changed since she immigrated in the 50's. -- posted by Chef #1491707

Mom's Holiday Mint Balls

Mon, 28 Dec 2009 16:08:50 -0500

This is a recipe that my mom used to make around the holidays. We even quadrupled it and used it at my sister's wedding. -- posted by lil sis93

Sparkling Pomegranate Cocktail

Tue, 29 Dec 2009 13:49:27 -0500

This was a fabulous drink we had at Xmas! I got it out my Southern Living Magazine....Very Yummmy! The recipe calles for Presecco Italian sparkling wine..but any will do... -- posted by CIndytc

Peaches and Cream Cookies

Wed, 30 Dec 2009 02:13:04 -0500

These look beautiful and taste great. A perfect little cookie to dress up a cookie table at a wedding! The green leaves can be found at any craft store, check the wedding section. -- posted by princessmommie

Lemon-Garlic Marinated Shrimp

Thu, 31 Dec 2009 02:40:56 -0500

Marinating precooked shrimp in garlic- and lemon-infused oil is a simple yet elegant appetizer. -- posted by Papa New's Girl

Amazingly Easy & Delicious Buttery Frosting!

Sun, 03 Jan 2010 16:50:46 -0500

I found the basis for this frosting through another members post. (Recipe #41923) I tweaked it to make it what I wanted that day, but it is so easily changed to make the smoothest, creamiest, buttery frosting I have ever had! And its EASY!!!! The first time I made it I added a tsp of coconut extract and after it was all mixed up I folded in a 1/2 cup of flaked coconut. It was a HIT!!! You won't regret trying this recipe! -- posted by ShayLyne81

Make-Ahead Sticky Buns

Mon, 11 Jan 2010 14:44:28 -0500

This recipe came from a website but it's been so long I can't remember exactly which one. I love this recipe because it yields a light, flaky sticky bun that is not overly sweet. It's relatively easy to prepare; prep time includes refrigeration/rising time. This recipe has a big yield, but can be halved without problems. -- posted by sarikat

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

Chocolate Mug Cake

Fri, 29 Jan 2010 09:10:00 -0500

Yummiest chocolate mud cake so quick and easy to make in the time it takes to make a cuppa to go with it! (perfect for the work lunch room!) -- posted by Mummy Super Cook

Elegant Tarragon and Tomato Butter Tea Sandwiches

Mon, 08 Feb 2010 09:56:30 -0500

These delightful and rather unusual tea sandwiches combine the delicate French herb tarragon, with ripe tomatoes, garlic and shallots a change from the usual basil and tomatoes. The tomatoes are gently poached with all the seasonings until a thick puree or butter is obtained; the tomato butter is then cooled and you are left with a wondrous sandwich filling, bursting with flavour and colour! The butter can be used for all manner of things, including a topping for a pizza or for toasted sandwiches. Use fresh bread, white or wholemeal, and garnish with fresh tarragon leaves. Any excess butter can be stored in an airtight container for up to a week in the fridge. NB: Prep time includes chilling time for the butter. -- posted by French Tart