Recipezaar: Pacific Northwest,Beginner Cook recipes

4th of July Grilled Salmon or Chicken!

Tue, 14 Jun 2005 13:37:47 -0400

A friend of mine made this at last year's 4th of July celebration, and after much begging and groveling, shared this super-easy, fun, and VERY yummy recipe, which you can easily double or triple for a big crowd! The cold left-overs (if any) the next day are FABULOUS! TRY THIS WITH CHICKEN!! Grill 4 Chx breasts 4-5 min ea side, then finish in 350 degree oven in covered pan with butter & olive oil for +/-20 min. OH! MAGNIFICENT (great sandwiches w/tomato, cream cheese, and avocado). -- posted by Pèllerin

Dill Dip for Veggies

Thu, 23 Jun 2005 17:09:38 -0400

Classic. Simple. Addicting. 'Nuff said. -- posted by Pèllerin

4th of July Fruit Parfait

Wed, 29 Jun 2005 18:21:14 -0400

This simple, yummy recipe filled with fruit that is PERFECTLY ripe right now, appeared in our local paper this week. PRETTY, refreshing, and VERY patriotic looking. -- posted by Pèllerin

Shrimp Cocktails

Fri, 15 Jul 2005 19:38:26 -0400

After tweaking a recipe seen on "Barefoot Contessa," I arrived at this delicious, LOW FAT, high protein hors d'oeuvre that everyone (even the non-fish eaters) gobble up! Dead simple to make - just be sure to devein the shrimp, and don't cook them too long. Classically served with sauce in a martini glass, with shrimp hanging around the edges. -- posted by Pèllerin

Zucchini Bars

Thu, 28 Jul 2005 12:21:56 -0400

you won't believe it isn't apple filling! A great new way to use those giant zucchini in the garden. -- posted by Karen Shields

Deerhunter's Scrapple

Mon, 31 Oct 2005 13:59:21 -0500

When a buck is killed, the dish served that night should be scrapple -- posted by Back40BBQ

Seattle Salmon Chowder

Mon, 07 Nov 2005 23:46:36 -0500

In the Seattle area, we love our seafood! And what is better on a rainy Seattle day than a hot, comforting bowl of fresh chowder? You will love this rich bowl of flavorful goodness! -- posted by Adopted Parisian

Spicy Japanese Persimmon Bread

Mon, 05 Dec 2005 16:36:37 -0500

This recipe is my own nod to Fall, combining both Japanese ingredients and metaphors for the season together with our traditional Western craving for sweet things during the Holidays. -- posted by Evil Jungle Prince

Cottage Cheese and Dill [salad] Dressing

Wed, 07 Dec 2005 21:27:34 -0500

This is an old Frugal Gourmet recipe from the early years. The Frugal Gourmet (Jeff Smith) is no longer with us but his very nice and unique salad dressing lives on. Serve it over multi-green salad when you want to impress someone special with both flavor and eye appeal! -- posted by Bone Man

Blueberry-Rum Milkshake

Sat, 11 Feb 2006 19:51:14 -0500

Delish! Lovely for a nice summer evening. Can be changed to make a diabetic-friendly drink! -- posted by Manami

Trout Stuffed With Garlic and Spinach

Tue, 30 May 2006 16:58:21 -0400

This is from a small cookbook my DM picked up at the Gilroy Garlic Festival some years ago "Totally Garlic Cookbook" by Helene Siegel and Karen Gillinham. This sure looks like a meal meant to be cooked right here in my home...some feel I use too much garlic, I say Never too much garlic. -- posted by Chabear01

Lemony-Lemon Cake With Strawberries and Ice Cream

Tue, 06 Jun 2006 11:53:20 -0400

Inspired by the multitude of fresh strawberries at our local farmstands, and a lemon cake presented by Emeril awhile ago, this super-flavorful combination of strawberries, lemons, and ice cream just screams "IT IS ALMOST SUMMER!!!" -- posted by Pèllerin

Balsamic BBQ Sauce

Wed, 07 Jun 2006 20:52:15 -0400

This is a fantastic BBQ sauce! And if you like balsamic vinegar, this is a REALLY fantastic BBQ sauce! We use it on everything but our favorite is chicken. -- posted by Dana Z

Broiled Garlic and Pepper T-Bone, Ala Elswet

Fri, 16 Jun 2006 22:04:28 -0400

This recipe is for two [2] thin, sweet, tender, 1/2" thick T-Bones; about 8 ounces each, including the bone. "ala Elswet" is for the garlic and pepper lovers in the carnivorous kingdom. This is super-easy and tastes SO GOOD! We love it! We hope you love it, too. -- posted by Pagan

Very Cheesy Chicken Broccoli Cheese Soup

Mon, 14 Aug 2006 23:40:22 -0400

I loved this recipe, it was so good. I did use fresh broccoli and steamed it until crispy soft. I didn't use as many potatoes, about 1 1/2 cups, I used about 1/2 cup carrots and added sliced mushrooms & chopped cooked chicken. I don't usually use/like recipes with canned soup or Velveeta BUT this was great. I gave some to my neighbor who only makes homemade scratch soups (as well as I) and she just loved it. I don't remember where I found this recipe but when I did it sounded so good that I printed it out. So glad I did. LOL -- posted by Pricilla

Cherry Yogurt Flamingo

Wed, 16 Aug 2006 18:53:22 -0400

This is a delicious summer drink for the months of July and August when the fruits are available fresh. I make this for my kids for breakfast and snacks and they love it. It is from a really old Sunset (July 1990). -- posted by Island Chef

Puyallup Fair Scones (Fisher Scones)

Tue, 29 Aug 2006 23:22:45 -0400

First, these scones are quick, easy, great and a perfect project for a beginning baker. Second...you need to know how to pronounce Puyallup...I wouldn't want anyone to embarrass themselves!!..."Pew-allup", not Pooyloop!!...Here in Western Washington the Puyallup Fair is a huge annual event. It is one of the largest in the US. The fair is all about food for me! And Fisher Scones are the biggest draw...they sell something like 80,000 a day or something like that!! I have many fond memories of Fisher Scones. I found this recipe on-line, the poster said that she came across the recipe in a 1930's Fisher Cookbook her grandmother had. The original recipe called for raisins, but they no longer make them that way. The ONLY way to eat these is warm with a big slab of butter and raspberry jam, just like they serve them at the fair!! Store them in an air tight container and they keep well. They taste nice cold, but way better heated up in the microwave, and don't forget the butter and jam! FYI...Make sure you sift, then measure the flour per instructions. NOTE: I took this recipe and made some changes to it and I think this new recipe is even better Mrs. G's Fair Scones Recipe #184105...try them both and see what you think! -- posted by Mrs Goodall

Mrs. G's Fair Scones

Thu, 31 Aug 2006 15:41:01 -0400

This base of this recipe is called Puyallup Fair Scones (Recipe #183806)...I of course had to mess with a good thing and here's the recipe I came up with. These are even better! Here's some of the research on scones that I found...using butter gives the best flavor, but shortening preserves the scones better after the first day. Hence the 1/2 butter, 1/2 shortening, a good compromise. Using heavy cream keeps the scones moister than milk. The recommended flours (for taste and gluten content) are first, Pillsbury Unbleached Enriched All-Purpose Flour (with a 10 - 11% gluten content), second King Arthur Unbleached Enriched All-purpose Flour (with an 11% gluten content). Chilling the butter and shortening in the freezer for 20 minutes or so helps the fat not "melt" when mixing. You can use your hands or a pastry blender to mix the fat and flour, but using a food processor also keeps the fat intact and not "melted" from the heat of your hands. Mix as little as possible so that the gluten does not over develop and make the scones tough. Sifting is critical. 2 1/2 cups unsifted flour weighs more than 2 1/2 cups sifted flour and would make a tougher scone. If you want to get really into it, "they" say that you should place a measuring cup on top of some parchment/wax paper and actually sift the flour into the cup, use the paper to catch the excess. -- posted by Mrs Goodall

Deli Cracker Dip

Wed, 20 Sep 2006 08:59:52 -0400

Simple and quick to make, delicious to the tastebuds--what more do you need? Kids love this stuff, so do adults. Excellent for a substantial snack after school, tailgate party, picnic, appetizer at a fancy party. -- posted by Debber

Breakfast Eggcake

Mon, 23 Oct 2006 21:14:16 -0400

Breakfast for one. This is a cross between an omelette and a pancake--using one egg. More protein than just a plain pancake. -- posted by Lovinlife

Veggie Bran Muffins

Sun, 19 Nov 2006 21:07:41 -0500

MY Mother-in-Laws healthy moist tasty muffin receipe -- posted by Yoster

Hot Chocolate Eggnog

Tue, 05 Dec 2006 16:25:40 -0500

This is a holiday favorite to enjoy on a cold winter day. -- posted by EDahlen

All in One Breakfast

Sun, 24 Dec 2006 17:28:34 -0500

A all in one omlette. -- posted by Chef #415585

Schmoo Food Polenta Fries

Sun, 04 Feb 2007 22:52:55 -0500

Adapted from Jennifer McCann's Polenta Fries recipe. http://veganlunchbox.blogspot.com/ is a great spot to visit for lunchbox inspiration. -- posted by Missy Wombat

Parmesan Crusted Salmon

Mon, 19 Feb 2007 21:10:25 -0500

I was inspired by a Salmon recipe that I got at The Keg Steakhouse. It was so tasty!! I love to eat there, but we moved away and no longer have access. :( This is by no means a copycat, but it is very tasty and easy too!!! -- posted by RecipeJunkieGina

Fullers Herb Marinated Prawns

Sun, 04 Mar 2007 23:26:08 -0500

This recipe is brought to you by http://www.fullersfineherbs.com Prawns are cooked in a wine broth and then marinated in herbs, garlic, lemon juice and olive oil. -- posted by Fuller Cooking

Pat's Easy Scrambled Eggs

Sun, 11 Mar 2007 14:37:34 -0400

One trick to great scrambled eggs is not an ingredient -- it's TIME. I really don't like scorched eggs so I take my time making them over very low heat and boy do they turn out nice. And I used to add milk to my scrambled eggs and omlettes until I saw The Frugal Gourmet (Jeff Smith) adding WATER. Don't ask me why but, in my opinion, water makes better scrambled eggs than milk -- that's subjective but it works for me. I also use red pepper because it digests MUCH easier than black pepper and tastes great too, adding almost no heat at all in this quantity. The ground red pepper also makes an attractive garnish. Finally, the aroma of a fresh orange slice garnish alongside these eggs just makes them twice as good as they already are. Finally, this recipe should very much help out NEW CHEFS who have experienced trouble in cooking eggs. Enjoy! -- posted by Bone Man

Beef Barley

Tue, 15 May 2007 20:34:09 -0400

From the June 2007 edition of Chile Pepper magazine. -- posted by Chef Sean #2

Northwest Waldorf Salad

Thu, 17 May 2007 15:17:58 -0400

A regional Pacific Northwest dish that is oh so good. Cook time is chill time. Posted for Zaar World Tour III. *NOTE* I added some Splenda to the yougurt-sour cream mix. -- posted by Annacia

Tofu Mock Cream Cheese

Tue, 29 May 2007 16:49:20 -0400

If you must live dairy-free and still love bagels here is something for you to try. I found this on a vegan website while looking for mock cream cheese to make smoked salmon spread with. I tried this and liked it! If you don't have cashew paste or cashew butter you can put about 1/2 cup of cashews in the food processor until they get like peanut butter... then measure out 3 1/2 Tbsp. for the recipe. Raw cashews would be better, but I used salted and roasted with no problem. -- posted by Some1sGrandma

Oregon Rain Gorp

Fri, 01 Jun 2007 23:46:20 -0400

This comes from my Lipsmackin Vegetarian Backpackin cookbook. I will definitely be hitting the trail with this mix come spring! -- posted by dicentra

Crabs - Garlic Butter Baked Crab Legs

Fri, 06 Jul 2007 22:37:40 -0400

I have tried and tried again to re-create the garlic butter crab legs that taste like the crabs from my favorite crab joint-The Crab House on Pier 39 in San Francisco. I have finally done it! -- posted by Missykrissy66

Curried Pecans

Sat, 21 Jul 2007 12:36:41 -0400

An excellent snack for most any occasion--holidays, camping, sporting event get togethers, lunchboxes, etc. We can't stop eating them! These make a great gift, just cut a piece of cellophane and wrap into a cone shape tied with a colorful ribbon, or place in a pretty tin. They will be appreciated. -- posted by Brenda.

Ritzy Chicken

Wed, 15 Aug 2007 23:10:39 -0400

I love this recipe because it's the ultimate comfort food. It's easy and can be made ahead and kept in the fridge until later. -- posted by Don'twannashare

Beans and Rice Soup

Tue, 21 Aug 2007 21:46:37 -0400

This recipe was inspired by my pre-vegetarian days of corned beef soup. I had a sudden craving for my childhood favorite when I had an epiphany. I realized that refried beans would have a similar mushy texture and color of the canned corned beef in soup. Then I thought of beans and rice (I don't know why). Here's the result -- posted by Le Cuisinier Exquis

Dad's Leftover Chili

Mon, 03 Sep 2007 00:40:31 -0400

I grew up in a house where leftovers became staple, and nothing was better than dad's chili. It could survive a week in the fridge, and it still feeds me in college. -- posted by Tachikoma

Alaskan Apple Spiced Halibut (Or Salmon)

Thu, 04 Oct 2007 02:19:53 -0400

This recipe, adapted from the Kasilo Seafoods website, is a nice change of pace from your regular baked halibut! Also good with salmon. -- posted by Julesong

San Juan Curry

Mon, 08 Oct 2007 23:18:53 -0400

This recipe can be made with either chicken or shrimp--heck as far as I know it can be made with virtually any type of meat. However, I've only made it with chicken. It's more a curry sauce recipe than a meal recipe. Based on "Curried Shrimp or Chicken" from the cookbook "San Juan Classics Cookbook" by Janice Veal and Dawn Ashbach, copyright 1987. -- posted by Chef Sean #2

Sweet and Simple Meatloaf Sauce

Thu, 11 Oct 2007 23:00:46 -0400

This is my favorite topping for meatloaf. It is good for basting before and during cooking and also for serving at the table for those who like more sauce. -- posted by Some1sGrandma

My Mother's Sweet Crepes

Thu, 11 Oct 2007 23:27:30 -0400

4-6 inch sweet crepes. Delicious, quick, easy on the pocket book and filling. -- posted by Chef #611889

Hostess Cupcake Ice Cream Sandwiches

Wed, 24 Oct 2007 02:16:50 -0400

You need to freeze the cupcakes after you cut them. This tastes awesome. -- posted by kddteam

Worms in Dirt

Wed, 24 Oct 2007 23:28:17 -0400

A fun Halloween recipe that is delicious and spooky. -- posted by kddteam

Non-Alcoholic Butterbeer

Wed, 24 Oct 2007 23:34:13 -0400

A delicious "beer" without the beer! Very Good Butterbeer. -- posted by kddteam

No Bake Twinkie Pie

Fri, 26 Oct 2007 19:20:16 -0400

I thought of this recipe myself not very hard at all- even a kid could make this. -- posted by kddteam

Cake from Portal

Mon, 12 Nov 2007 01:06:13 -0500

This is the cake from the game Portal, made using the recipe from the game Portal. It is all lies! -- posted by Tachikoma

Chicken Marsala

Wed, 21 Nov 2007 23:01:44 -0500

Chicken breast sautéed in Marsala Cooking Wine with onions and mushrooms. -- posted by ColleenNusbaum

Strawberries Amaretto

Tue, 27 Nov 2007 19:37:15 -0500

They used to serve this at Hirams at the Locks in Seattle. It's a nice elegant and tasty dessert. Enjoy! -- posted by Bone Man

Super Vegan Waffles

Tue, 11 Dec 2007 16:50:42 -0500

My sister turned 22 today & I made these waffles up for her. They are super moist & very very yummy. Waffles are our traditional holiday/ birthday meal w/ 3 vegans & 3 die-hard not-vegans it has been tough to have a good breakfast for the last 7 years. I just perfected this recipe this morning & I can't wait to shock everyone with it this Christmas morning. -- posted by LightLisha

Linda's Fantabulously Easy Baked Alaska

Wed, 26 Dec 2007 19:18:08 -0500

Individual portions are easy, fast, and make-ahead so all you have to do is bake them off! The secret to a good baked Alaska is keeping everything frozen. You can use any cake you like such as pound cake and any ice cream you like but the following is my favorite! -- posted by Secret Agent

Sweetangerines Low Fat Low Calorie Ginger Cherry Oatmeal Cookies

Thu, 03 Jan 2008 21:54:34 -0500

These cookies are very good for a treat if you want to watch your weight. The credit goes to sweetangerines, but since I modified, one of the moderators suggested I post the modified version so there'd be nutritional facts. So, here it is! The original version used 2 tsp. of ginger and 2 tsp. of nutmeg. I don't like strong spices, so I cut those two items to one tsp. each. I also cut the dried cherries to one cup, down from two, because I wanted more "cookie" and less fruit. The fruit is very good and adds moisture though, so leaving it at 2 cups would be fine. -- posted by Tristan's Nana

White Turkey Chili

Mon, 07 Jan 2008 15:40:32 -0500

Simple to prepare, easier to eat! -- posted by Master Chef Craig

Snack Attack Mix, Low Cal

Tue, 08 Jan 2008 20:17:18 -0500

I am on Nutrisystem and needed a low cal, crunchy snack for when I get the munchies or go to the movies and yearn for popcorn. I love chex mixes, but am not a huge fan of pretzels. This mix, however, can include FF pretzels if you wish...just add them in! -- posted by Tristan's Nana

Apple Delicious

Mon, 11 Feb 2008 19:41:33 -0500

These little pockets of apple filling are delicious and simple to make. I had these served at a dinner party and I had to have the recipe. -- posted by Celticevergreen

Alaskan Blueberry Lemon Tea Bread

Tue, 12 Feb 2008 01:35:27 -0500

When I lived in Alaska, during blueberry season it was fun to climb the mountains and pick blueberries. The one hazard was that the bears were doing the same thing so it was a race to see who got the most berries during the season. The joke is that if you saw a large pile of blueberries on the trail, turn around and go away because it means bears are in the area. Bears don't digest blueberries very well so they come out whole alot of the time. -- posted by Celticevergreen

Alpine Club Sandwich

Wed, 20 Feb 2008 21:03:58 -0500

Off the menu at a restaurant in Alaska. Big sandwich for a big appetite. -- posted by Celticevergreen

Uncle Ronnie's Bleu Cheese Dressing

Sat, 23 Feb 2008 23:12:37 -0500

This is my family's favorite bleu cheese dressing- I have no idea where Uncle Ronnie got the recipe, but I'm glad he did. You can use any bleu cheese- my current fave is Danish Blue, but you can use any domestic or imported blue type- gorgonzola, etc.- to great effect! If you're going to use it all really quickly, you can add minced fresh parsley, too- it really boosts the flavor, but won't keep as long. (And if you can't use it up fast enough, use it in the Bleu Cheese Hot Wings recipe!) -- posted by Leopardstripes

Bleu Cheese Hot Wings

Sat, 23 Feb 2008 23:48:35 -0500

Made these with leftover Uncle Ronnie's Bleu Cheese Dressing (recipe available on this site), and wow! You can use any bleu cheese dressing to make these, but the homemade dressing baked into a sort of soft, but firm, coating on the chicken- have never had that happen with store-bought salad dressing. Good flavor, and melt-in-your-mouth texture, even from cheap store-brand frozen wing sections (which are famous in our house for being tough, sinewy, and flavorless). Pair up with some celery sticks and even more bleu cheese for great party food, or as a tasty late-night snack. This recipe doubles or triples easily. -- posted by Leopardstripes

Grape Lemonaches

Mon, 03 Mar 2008 19:31:58 -0500

You can also freeze these in ice trays so they can be used as ice cubes! Great For a hot summer day!! -- posted by kddteam

Opposite of a Smoothie: Breakfast Crunchy

Tue, 04 Mar 2008 23:38:18 -0500

Beautiful presentation: a breakfast parfait! Instead of slurping, you get to spoon it up. Endless variations depending on your own tastes--so customize as you like. The recipe is made for ONE serving, adjust to the number of diners. If you let the Crunchy sit for an hour or so, the cereal absorbs moisture from the yogurt and goes from crunchy to chewy. Use frozen or fresh fruit, depending on what you have available. -- posted by Debber

Golden Mashed Potatoes

Thu, 06 Mar 2008 01:00:55 -0500

These healthy potatoes are tasty and light as a feather. -- posted by Celticevergreen

Pineapple Preserves

Fri, 07 Mar 2008 01:36:52 -0500

Extreamly simple recipe for people with allergies. -- posted by Celticevergreen

Carob Fudgies

Fri, 07 Mar 2008 01:47:56 -0500

Everyone loves these cookies. So good for you and easy to make. -- posted by Celticevergreen

Ice Pops

Fri, 07 Mar 2008 02:01:35 -0500

Sugar-free, additive-free version of a favorite summertime snack. Major kid pleaser. -- posted by Celticevergreen

Curry Mac

Tue, 11 Mar 2008 15:01:42 -0400

This recipe was created by a request for curry but a "not the same old thing" kind of curry. Cheeseburger Mac and Mac and Cheese are popular here in the US so I decided to combine the curry with the macaroni noodles. Great flavor, great heat (especially if you use the hot curry sauce mix). My family prefers the Golden Curry brand as well as the Vermont Curry brand sauce mixes. -- posted by Celticevergreen

Slap Yo' Mamma Meatloaf

Tue, 25 Mar 2008 01:44:14 -0400

This recipe makes even the biggest meatloaf critic ask for seconds!! I grew up eating this as a kid, and now serve it to my family. As a nice all-in-one meal, you can line the bottom of the loaf pan with quartered medium sized potatoes and place the meatloaf on top. The juices from the meat flavor and tenderize the potatoes as it bakes. -- posted by Banriona Aeval

Hazelnut Sugar Syrup

Sun, 06 Apr 2008 19:32:39 -0400

I just love a hint of hazelnut in my coffee, and the grocers never carry hazelnut syrup when I need it. I adapted this from a basic recipe at CDKitcheon's web site and loaded it here for safekeeping. Some pharmacists recommended adding 1 to 2 teaspoons of corn syrup to help keep the consistency of the simple syrup smooth for storage, although the addition of spirits prolongs the shelf life indefinitely according to the International Cocktail Database. To use Splenda, use 2 parts granulated Splenda to 1 part water for a concentrated simple syrup. -- posted by KateL

Grandma Esthers Baked Beans

Tue, 15 Apr 2008 19:45:12 -0400

These Baked Beans are without a doubt the most flavorful beans I have ever tasted. This recipe came from my wifes grandmother. Be patient with cooking these beans. Do not stop cooking until they turn very dark. When the cooking process is complete, the onions and bacon will have completely dissolved into the sauce. -- posted by Master Deacon

Nutella is Evil Brownies - Gluten Free

Sat, 19 Apr 2008 17:06:04 -0400

I found this on the Internet and made a few modifications. This is a great recipe for Evil Nutella.I call it evil because it is addicting! -- posted by Humble Bee

Almond Biscotti

Tue, 13 May 2008 23:58:45 -0400

This is a copycat recipe from Starbucks. They come out nice and crispy. Will last a long time if kept out of refridgerator. Enjoy! -- posted by Celticevergreen

Summer Baked Fruit

Wed, 28 May 2008 23:29:08 -0400

A very healthy snack or breakfast recipe from The Organic Baby and Toddler Cookbook (great for adults too). Serve with vanilla yogurt and a sprinkling of nuts-YUM! -- posted by Motivated Mama

Rick's Unstuffed Cabbage Casserole

Mon, 07 Jul 2008 01:43:14 -0400

A skillet version of stuffed cabbage rolls without the rolling. -- posted by Rick Young

25 Minute Orecchiette W/Chicken & Rosemary

Wed, 16 Jul 2008 17:44:44 -0400

I made this for dinner a few nights ago and it was just perfect. The seasonings from the store bought rotisserie chicken and fresh Rosemary, really made this dish sing. I always buy wedges of real Parmasano Reggiano cheese and store it in the freezer. It will last you a very long time, so the expense is definitely worth the incredible flavor this cheese will add to your dish. My photo is not one of my best, as I was using a friends camera, but I wanted to make sure that everyone could identify the pasta shape. -- posted by Humble Bee

Tomato Basil Bread - by Hand or Bread Machine

Wed, 16 Jul 2008 17:50:04 -0400

This breads' chewy crust pairs well with a steaming mug of soup. The pretty color and robust flavor are a great pairing with chicken or turkey cold cuts or a summer tomato sandwich. I use this basic recipe in my bread machine using the dough cycle; following my bread machines instructions. I then bake it in the oven. I also omit the red pepper flakes and, at times, omit the Parmesan cheese and replace it with an additional 1/4 cup of flour. Be careful and add additional flour a little at a time depending on the humidity in your kitchen. -- posted by Humble Bee

Point Reyes Original Blue Cheese Compound Butter

Thu, 31 Jul 2008 00:42:56 -0400

This great compound butter is very easy to make. The recipe yields enough in order to make a batch that can be kept in the freezer. From the roll that will be formed, cut what you need and defrost in the refrigerator a day before using. Let the butter sit at room temperature for thirty minutes before cutting medallions and serving on steaks, veal chops and hamburgers. -- posted by Humble Bee

Baked Mac and Cheese Casserole

Tue, 05 Aug 2008 00:43:21 -0400

I decided to make this dish after my Mac and Cheese cheese mix expired. Kraft Mac and Cheese noodles (minus that nasty neon orange cheese) with real cheddar, mozarella, and ricotta cheese with a warm vegetable filling. -- posted by La Petite Madeline

Grilled Blue Cheese Butter Burgers

Tue, 05 Aug 2008 17:14:59 -0400

For this recipe you will need Recipe #316743. I have been struggling with a way to make blue cheese burgers and not have the blue cheese fall out while I was stuffing the hamburger. I finally thought about making a compound butter and it works fabulously, not to mention the incredible flavor and moisture that is added to the meat. Doing it this way makes it very easy to assemble the burgers, as well as keeping the burgers from having 'blue cheese blow out' while cooking. You can make these on the stove top, broiler or on the BBQ grill. I strongly recommend the BBQ grill because the flavors are just incredible when a charcoal grill is used. -- posted by Humble Bee

Luxurious Angel Food Ambrosia Cake

Tue, 19 Aug 2008 01:49:37 -0400

A fantastic cake that does not weigh you down. The presentation is very impressive and the cake is simply luscious, fresh and very satisfying without being heavy. -- posted by Humble Bee

White Cucumber Gazpacho

Tue, 19 Aug 2008 02:41:03 -0400

Served cold, this refreshing soup can be served as a light lunch on a hot day or as a first course for a special summertime dinner party. -- posted by Humble Bee

Jalapeno Cream Sauce for Pasta

Tue, 19 Aug 2008 02:43:13 -0400

This recipe can be used with any fresh pasta found at your local grocery store or home made pasta. Its creamy with a little kick of spice. -- posted by kmergirl

Green Chili-Cheese Compound Butter

Thu, 21 Aug 2008 14:26:22 -0400

This is a fabulous compound butter for fish, corn bread or muffins, corn on the cob or just to slather across a slice of bread. This butter freezes well as long as it is protected from the beastly odors that live in your freezer. Make sure to wrap well in plastic wrap and place in a Ziploc freezer bag. Or place in a container with a tight fitting lid placing plastic wrap on top- in contact with the butter itself. -- posted by Humble Bee

Mushroom Crostini

Thu, 28 Aug 2008 19:41:03 -0400

These are very delicious, indeed! An incredible appetizer to tickle the appetite. From the Panera Bread Cookbook. -- posted by Humble Bee

Overnight Brunch Casserole

Thu, 28 Aug 2008 19:43:25 -0400

This easy brunch casserole will become everyone's favorite and it's so easy! Choose a French or Sourdough Bread to give it the Panera touch. From the Panera Bread Cookbook. -- posted by Humble Bee

Garlic Breakfast Potatoes

Fri, 19 Sep 2008 21:38:45 -0400

A very easy hearty breakfast. Top with ketchup or salsa if desired. -- posted by YourCakeIWillTake

Sourdough With Jalapeno Cheese Spread

Fri, 26 Sep 2008 18:45:45 -0400

I made a big pot of my chili and had a loaf of homemade sourdough bread leftover from the day before. I wanted something different from the usual garlic bread or corn bread, one typically serves with chili. I opened the fridge and this cheese spread is what I came forth. A wonderful spread, dip and as you'll find out, perfect for spreading on sourdough or French bread and heating under the broiler. -- posted by Humble Bee

Brown Rice Salad With Salmon

Tue, 14 Oct 2008 15:47:48 -0400

This is from Nov 2008 issue of Oprah. I think canned salmon would be fine if you removed the big bones and skin first. That's why I copied the recipe. -- posted by Debbie R.

Whole Wheat Pancakes With Flax Seed

Fri, 07 Nov 2008 01:11:53 -0500

I make these 2 times a week for my family. Mostly for dinner believe it or not. My girls love this recipe. The flax seed is whole which makes it easier to eat. They kids don't even taste it or feel it when eaten but they do get the health benefits. Started out just for breakfast but now we eat these 2 times a week to cut down on meat cost. Very budget friendly. -- posted by volkswagon mama

Low Calorie Sweet Potato and Ginger

Thu, 20 Nov 2008 23:29:59 -0500

This is a modification of the recipe I really liked for scollops and gingered sweet potatoes. I am always looking for ways to reduce the calories in recipes, as I am always battling weight. -- posted by Chef #1035990

Sharon Rae's Yam Bake

Thu, 27 Nov 2008 14:57:09 -0500

This is the best recipe for Thanksgiving! It just isn't Thanksgiving without this dish in my house. You can use sweet potatoes instead of yams. -- posted by Red Hook

Split Pea Soup With Ham

Wed, 03 Dec 2008 00:18:51 -0500

This is a hearty, fairly low-fat and low-sodium split pea soup recipe, sure to warm you on a cold day. It is among the most potent comfort foods there are, and it has never failed to please my family. -- posted by E. J. Hilden

Neighborhood Pad Thai

Thu, 08 Jan 2009 19:37:53 -0500

This recipe is from my local Thai restaurant and is really good. -- posted by Celticevergreen

Quick & Easy Taco Burger Casserole

Fri, 23 Jan 2009 17:29:08 -0500

A new twist on an old favorite! Feeds a family of 6-8, and is great on a cold winter night. I came up with this recipe when I was trying to get my husband to eat more family-style casserole dishes (he's not a fan of casseroles). I served it right out of the oven, bubbling hot, with a slice of crusty french bread and a small dinner salad. He ate three helpings and told me that I should definitely put "that one" in my recipe box. -- posted by zbigbass

Iced Coffee Frappe by Deborah Madison - Vegan

Tue, 27 Jan 2009 00:25:31 -0500

Entered for safe-keeping. From Deborah Madison's "This Can't Be Tofu!". Variations: a pinch of cinnamon or nutmeg; vanilla; hazelnut or almond syrup; chocolate syrup; coconut milk; a big scoop of vanilla ice cream or frozen yogurt; a banana. Cooking time is blender time. -- posted by KateL

White Bean Chili With Dungeness Crab

Wed, 04 Feb 2009 01:45:21 -0500

This is a recipe from the book, Killer Chili by Stephanie Anderson. This recipe is from the Dundee Bistro in Dundee OR., and is Chef Jason Stoller Smith's recipe. It looks fabulous. Soaking beans not included in preparation time. -- posted by Recipe Junkie

Pork Medallions With Balsamic-Honey Glaze

Mon, 04 May 2009 19:44:20 -0400

Easy to make, delicious, kid friendly! -- posted by Chef #1223402

Lentil Chili

Wed, 06 May 2009 13:30:42 -0400

Got this recipe from a food bank to help teach people to cook with lentils. Wonderful recipe....vegetarian dish just do not add the meat but add 16 oz of frozen corn or a can of corn and tofu. You can change the heat by putting diced tomatos and mild chili seasonings. Don't forget the corn bread with this or garlic bread. -- posted by Chef Lov2bug

Lavender Lemonade

Mon, 08 Jun 2009 01:59:32 -0400

From Purple Haze Farm -- posted by Charlotte J

Lil Bit of Sunshine

Tue, 28 Jul 2009 02:38:17 -0400

This is an extremely simple ADULT bevy....I found this worked and was rather tasty while visiting friends in Albuquerque, NM. Availability of the classic Sunny D Mango flavor is hit and miss....but trust me....it's worth trying! Classic bottle....light green lid. NOT the orange infused new stuff (dark blue lid). :) Lots of friends have tried this...and Chef --V asked oh, so nicely that I get it posted. It is so nice on a hot day...sitting by the pool (or not). Very smooth and deceptively sneaky so be careful (ok, I pour a lil heavy-handed.) I posted it with a better ratio I hope. :) **NOTE: Zaar hasn't added Mango SUnny D to the data Base yet - so just know THAT IS what is called for. :) -- posted by Mommy Diva

Goof Balls

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

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

Yummy Eggnog Scrambled Eggs

Sun, 01 Nov 2009 10:24:10 -0500

A real treat! I was looking for recipes this morning to use Eggnog in, and the majority of them were for things like French toast. I went to the kitchen to make scrambled eggs and used eggnog rather than milk. Turned out AMAZING and will be a regular seasonal treat in my house. Actually, they ended up being far fluffier than my normal scrambled eggs, too. Try it! Tell me what you think [but the kids will love it ;) ] -- posted by Dying4Eternity20

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