Recipezaar: Pacific Northwest,Dinner Party recipes

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

Ambrosia Extreme Makeover

Thu, 05 Jan 2006 14:10:35 -0500

This recipe was on an Easy Entertaining with Michael Chiarello, by chef Pilar Sanchez. It is a show about "re-do's" of some the unhealthier recipes with some healthier versions of their own. -- posted by Manami

Frangipane Pithivier

Mon, 23 Jan 2006 20:13:58 -0500

A lovely dessert tart! I used Pepperidge Farm for the Puffed Pastry tart, another two recipes for the filling and Dancer's Chocolate Almond Sauce #5331 for the sauce on top. It made for a fantastic combination! -- posted by Manami

Wrapped Tenderloin With Gorgonzola-Mushroom Gravy

Thu, 09 Feb 2006 18:56:35 -0500

I found this on the Pillsbury site and it is going to be presented at the Bake-Off42 in Orlando 2006 by Kelly Lynne Baxtre from Olympia, Wa. It looks so easy and yummy that I figured I'd post it for safe keeping. Perfect for that romantic dinner for the "two" of you. -- posted by Manami

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

Mandarin Orange Salad With Caramelized Hazelnuts

Mon, 27 Feb 2006 16:50:32 -0500

I have to take advantage of the wonderful hazelnuts grown in Oregon. This salad recipe always hits the spot. Substitute tangerines or navel oranges for the mandarin oranges if you wish. From oregonhazelnuts.org. -- posted by Cookgirl

Pacific Northwest Microwbrew Steamers With Bread

Thu, 23 Mar 2006 12:36:05 -0500

This has amazed our guests for years, but is so easy it leaves me time to enjoy their company! And sometimes hubby and I just have it together with a very oaky Chardonnay. The use of unsalted butter is imperative for this recipe, else it is way too salty! This serves 4 for a pretty filling appetizer or 2 for a meal with a salad. You can use clams instead of mussels if you wish. There will be plenty of broth to soak up with a nice crusty bread. -- posted by Chef PotPie

Seared Halibut With Walla Walla Spring Onions, Fava Beans and Sh

Tue, 30 May 2006 19:01:24 -0400

The chef, Brad Root, does an AMAZING job with fish and I have never been disappointed with one of his creations. I've lightened it up a bit, but you're not missing anything. -- posted by VNess

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

Sex in a Pan

Thu, 22 Jun 2006 18:18:47 -0400

DANGER! Habit forming and high in pound packing calories. This fabulous dessert is rich, delectable and squishy! -- posted by Momma Mia

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

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

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

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

Cucumber Salad With Balsamic Dressing and Feta

Thu, 24 Aug 2006 18:07:42 -0400

I came up with this one night when all I had was cucumbers and it seemed so boring. The onions in this were a last minute addition when my 1 yo daughter came toddling in with a couple from my garden. My kids loved and kept asking for more. Not bad for the veg. Note: For best favor, this should be chilled overnight or at least several hours. Cooking time is chilling time. -- posted by Amis

Rachael Ray's Pork Chops With Pinot Noir and Mushroom Hash

Thu, 24 Aug 2006 21:47:03 -0400

This recipe is OUT OF THIS WORLD. I can personally attest to this. Don't be frightened by the massive ingredient list, as this is quite a simple recipe. The lengthy directions are FAR outweighed by the rewards. This is quite an impressive dish, and perfect for the impending fall! Please use Pinot Noir...do this recipe justice!!! I believe you could substitute another dry red with excellent results as well. -- posted by GoodMorningBurger

Flambe Showstopper Baked Alaska

Sat, 18 Nov 2006 19:13:32 -0500

The History of Baked Alaska Thanks to Charles Ranhofer, chef at the famous Delmonico's restaurant in New York, for creating this spectacular cake to celebrate the United States purchase of Alaska from the Russians. Ranhofer is said to have invented it to commemorate Seward's purchase of Alaska in 1867. It was, at first, called Alaska-Florida Cake, but was soon changed to Baked Alaska. It is was supposedly later popularized worldwide by Jean Giroix, chef in 1895 at the Hotel de Paris in Monte Carlo. Please don't hesitate to refreeze if the ice cream starts to soften. The key to success for this recipe is to keep the ice cream as cold as possible and turn up the oven as high as it will go. Worried about Salmonella: Egg safety Ive never had any trouble when making this because I took the precautions. Always purchase your eggs from a reputable source, a place you can trust with your life. PLEASE! Don't use eggs after the expiration date on the carton. But salmonella could sneak into some eggs, so just be cautious about serving young kids or the elderly or to people who have health problems. Do read through directions before making. -- posted by ~Rita~

Penn Cove Mussels Steamed in Orange Juice With Basil

Tue, 12 Dec 2006 17:10:55 -0500

A colorful first course with a dipping sauce made from its own cooking broth. -- posted by mikekey

Best Pumpkin Pie

Thu, 01 Feb 2007 22:12:10 -0500

I like this recipe mainly for its delicious taste, but also because it is very easy and quick to prepare. The filling is ample so use a 9-in. pie pan. The preparation time I designated does not include making your own crust. -- posted by JOinID

Grilled Salmon With Hot Red Sauce

Wed, 21 Feb 2007 17:18:53 -0500

This is a recipe I adapted from a book called "Thai Cooking and More." Excellent cookbook. I've deleted a couple ingredients,changed some and added others from the original recipe. This dish is more flavourful than hot so don't be afraid of it. Serve it with rice, asparagus or broccoli and a crusty baquette. You can find the ingrediants with the soy sauce in the Asian Specialty section at the grocer. They come in small jars. My favourite hot chili paste is Sombel Oelek - no sugars added. -- posted by Beautiful BC

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

Lick-The-Bowl-Clean Bacon-Broccoli Salad

Tue, 20 Mar 2007 22:04:52 -0400

First time I had this at a church potluck, another lady and I were nearly fighting over the last serving--it was SO good! So we took the empty bowl and went looking for the owner to BEG for the recipe. Here it is! -- posted by Debber

Bottom-Of-The-Bowl Salad & Greek Dressing

Fri, 06 Apr 2007 14:58:37 -0400

This is a great recipe to take to potlucks and picnics: veggies in the bottom of the bowl marinate while the greens on top stay fresh & crispy. -- posted by Debber

Beyond Perfect! Hot Chicken Salad Casserole

Wed, 25 Apr 2007 21:19:43 -0400

A good friend brought this over when our second son was born, so we usually have this for his birthday dinner (using turkey, too--he was born on Thanksgiving!). Preparation includes boiling the eggs and cooking the chicken and rice--unless you use leftovers from another prep. -- posted by Debber

Classic Smoked Salmon Appetizer

Fri, 04 May 2007 15:12:43 -0400

Originally from the alaskaseafood.org website. -- posted by Donna Matthews

Innkeeper's Mussel Chowder

Thu, 17 May 2007 16:00:31 -0400

A regional Pacific Northwest recipe. This will give you 8-10 first course servings. Posted for Zaar World Tour III -- posted by Annacia

Caramel-Apple Crumb Pie

Sun, 20 May 2007 17:09:05 -0400

From the Pacific Northwest region. The region is known for great apples. Posted for Zaar World Tour III -- posted by Annacia

Pricilla's Grilled Salmon

Thu, 24 May 2007 16:06:26 -0400

This is the only way I make salmon my way. Very good and everyone just Loves It! -- posted by Pricilla

Nw Trout With Mushrooms (Zwtiii)

Thu, 24 May 2007 23:20:21 -0400

A nice way to prepare trout. My Dad made this often, sometimes alternating with almond slivers instead of the mushrooms for Brook Trout Almondine. ;) -- posted by Mommy Diva

Alaskan Smoked Salmon Sauce

Tue, 05 Jun 2007 23:35:09 -0400

This recipe is quick, easy and elegant. It has become a favorite at our house, especially when having guests. It is adapted from Fast and Flashy Hors d'oevres. -- posted by luvinlif2k

Chocolate-Almond Coffee Frappe

Wed, 06 Jun 2007 23:08:44 -0400

I don't know where I got this recipe, I think I picked it up for my teens to try (I don't like cold coffee). It seems like a good alternative to the high priced drinks at our local coffee stands. When making coffee in the morning, refrigerate the leftovers to make this later in the day. -- posted by momaphet

Miso-Glazed Halibut

Sat, 09 Jun 2007 22:34:20 -0400

Great flavors! I like this different-tasting fish for dinner guests, because it's familiar enough but slightly exotic. Prep timer is marinating time. The original recipe called for 1 cup of miso, but that seemed like a lot, especially since it's scraped off before cooking. See what you think. -- posted by fluffernutter

Virgin Berry Mojito!

Sat, 09 Jun 2007 23:08:11 -0400

The mojito is a cooling effervescent coctail inspired by Havanas's blithe lifestyle in the 1920's. While Hemingway's Cuba is long gone, it's spirit lives on in the sparkling blend of sugar, mint and lime. Adapted from the Seattle Post Intelligencer. Caribbean, Mexican, Southern, and Western. -- posted by Sharon123

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

Scallops Ceviche

Sat, 21 Jul 2007 10:59:00 -0400

This recipe originally came from Fairbanks Margaret Clark in Good Food A-Plenty, but Ive fiddled with it a lot. :) Delicious! (Time does not include marination.) -- posted by Julesong

Sweet and Sour Salmon

Sat, 21 Jul 2007 12:30:06 -0400

This unique recipe adapted from one by Bess Cleveland came from the Alaskan Cookbook for Homesteader or Gourmet. She says, This may be eaten either hot or cold, but we like it best when cold. Prep time includes sit time for dredged salmon. -- posted by Julesong

Alaskan Cranberry Dumplings

Tue, 24 Jul 2007 17:32:53 -0400

This recipe was included as part of a recipe for Roast Wild Duck with Red Cabbage Stuffing and Cranberry Dumplings in the collective cookbook Cooking Alaskan. It is from Out of Alaskas Kitchens. A delicious and unusual addition to meals! (If youre in a hurry, you can also use wonton wrappers instead of making your own dough. See note below.) -- posted by Julesong

Jambalaya Alaskan Style

Mon, 06 Aug 2007 13:16:19 -0400

This recipe came from Carol, of Anchorage, AK, and was posted at the the Alaska Seafood Cookbook website from the Alaska Seafood Marketing Institute. The site suggests to serve with a cool, tangy coleslaw and plenty of cold beer-or something else to quench the fire! This recipe is moderately hot, and you can substitute less spicy sausages, if you like. If you have nice chunks of cooked salmon or halibut, or seared scallops, you can add those when you add the shrimp, too! They make a nice addition. -- posted by Uncle Dobo

Apple and Plum Stuffed Pork Loin

Wed, 08 Aug 2007 22:33:02 -0400

One by me, adapted from a Scandinavian cookbook. (Actually, I think this method was described to me by a friend and I used that description in combination with glancing at a recipe.) From Friday, December 28th, 2001, LJ entry describing dinner. It was really easy to make, and absolutely delicious! A tribute to the folks in Puget Sound's Ballard and my own German/English/Scandinavian heritage. :) -- posted by Julesong

Sensational Simmered Leek Cabbage Mushroom Trio

Thu, 16 Aug 2007 15:29:40 -0400

I often make delicious recipe #31207 and recipe #100417 individually, but it just makes sense to combine it all together in one great side dish! Also good as a steak, poultry, or fish topper. I just love it when the leeks are in season here in the Pacific Northwest... :) -- posted by Julesong

Thanksgiving Mashed Potatoes - Loaded!

Tue, 21 Aug 2007 17:14:45 -0400

A friend brought over a pan of these, along with some meatballs & gravy, when we came home from the hospital with our second son who was born on Thanksgiving Day (1991). Since then these have become a "tradition" at our Thanksgiving feast. The great thing about these potatoes is that they can be made as much as a week ahead of time, then just need to be popped in the oven or microwave to be zapped at the last minute (while the turkey is "resting" and being carved). You can work on the gravy--and NOT worry about also mashing the spuds!!! -- posted by Debber

Ruth Wall's German Apple Cake

Mon, 27 Aug 2007 21:56:23 -0400

I looooove apple cake. So when this one came to me in a publication from the Bucoda Improvement District, I tagged it immediately. Have not made it yet but certainly have added it to the list. -- posted by justcallmetoni

Planked Salmon With Onion and Mustard Seed

Wed, 12 Sep 2007 22:04:31 -0400

My wife originally found this in a book called "sticks & stones" that features some unique twists on grilling. This is my version of their dish. The mustard seeds will "pop" during cooking and add their flavor to the fish. Serving size will depend on the size of fillets you use. This is supposed to be a variation of an old Northwest American Indian recipe. -- posted by GourmetPappa

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

Cathy's Quick & Easy Taco Dip

Mon, 22 Oct 2007 19:12:11 -0400

There are already about 3000 taco dip recipes on Zaar, but I simply MUST include this one from my friend Cathy because it is SO uncomplicated AND it reminds me of the fun we had when we both lived in Spokane back in the 90's. She's in Arizona now, and I'm in Wisconsin! -- posted by Debber

Halloween Twinkie

Wed, 24 Oct 2007 02:15:11 -0400

A kid-friendly recipe that is so easy that a beginner cook could make this! This is a delicious and easy recipe that is great for parties. -- 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

Apple Dumplings

Thu, 25 Oct 2007 00:54:04 -0400

I got this recipe off of the internet when I was looking for a recipe for apple dumplings to make for DH who had never had them before. I thought this worked wonderfully, but I would like to preface the recipe by saying that I used ingredients that I had on hand instead of the shortening and milk so my pastry was much much stickier than it should have been and I had to add a lot more flour. I am posting the recipe exactly as I found it with the warning that when you make it slowly add the flour until the dough all comes together to make a nice soft dough that isn't sticky. If you need more than what the recipe calls for, please add more, and then let me know so that I can adjust accordingly. Hope you enjoy these as much as we did. -- posted by I Cook Therefore I Am

Bacalao

Sat, 27 Oct 2007 18:40:00 -0400

This dish is rich and not salty at all. Bacalao is delicious when made into fritters, coated with bread crumbs and deep-fried, or served stuffed into a roasted sweet pepper. Angela Tamura, ZuZus chef, prepares it more simply, accompanying it with a crispy garlic crostini. Bacalao is served at ZuZu for $8.00. This recipe is meant to serve two as an appetizer, I think it would be great with soup and a salad! The cod has to be soaked overnight and the water must be changed an average of two times.It is served with garlic-rubbed, toasted olive "oiled" crostini! (I am sure you at least got my drift!) -- posted by Manami

Bacon - Feta - Red Pepper Chicken Rolls

Sun, 04 Nov 2007 02:12:30 -0500

Always looking for delicious & interesting ways to serve chicken...here's another one! -- posted by Debber

Curried Chicken With Rice

Tue, 06 Nov 2007 15:12:50 -0500

This one comes from my newlywed days when I received a whole set of illustrated recipe cards. I tweaked it to suit our tastes into a very flavorsome and aromatic meal! The rice cooks in the microwave while the chicken works in the frying pan; why--dinner will be ready before you know it--altho' you WILL have to listen to LOTS of begging (as in, "What are you making that smells so good?" and "Are we ever going to eat?"). -- posted by Debber

Clams for Clam-Haters

Tue, 20 Nov 2007 18:03:31 -0500

I'm just not a fish lover. But this one REALLY works for me. Makes a great appetizer for a crowd, too. Festive, pretty, delicious, and FULL of IRON! 8-) -- posted by Pèllerin

Grilled Mediterranean Artichokes

Wed, 28 Nov 2007 02:25:14 -0500

Excellent flavor, with a slight char and a slightly tangy Mediterranean flavor to it. -- posted by Oxford

Hazelnut-Crusted Scallops

Thu, 29 Nov 2007 16:58:22 -0500

This recipe is by Julia Rutland, it came in the trial edition of Coastal Living Magazine, 11/2007 edition. It is from a few recipes that are ready in 25 minutes! -- posted by Manami

Festive Chocolate Fondue

Sat, 08 Dec 2007 01:58:46 -0500

Delicious chocolate spice fondue; perfect for dipping bananas, pretzels, strawberries, or any number of your favorite fondue dippers. -- posted by TrinnLey

Tracy's Spicy Posole

Tue, 11 Dec 2007 19:47:12 -0500

A green posole that just gets better and better as it turns into left overs. The water you boil the meat with turns into the extremely flavorful and spicy chicken broth and is the start of an amazing crowd pleaser! Got this recipe and tweaked it just a little bit for more heat and more flavor! -- posted by Melvin'sWifey

Kayakgirls Lemon Chicken

Thu, 13 Dec 2007 20:38:26 -0500

This is a great chicken dish. It takes overnight to prepare so beware. But it is fantastic with a glass of Pinot Grigio after a day of playing in the sun. -- posted by Kayakgirl in Anchorage, Alaska US

Pumpkin Marble Cheesecake W/ Chocolate Mousse

Tue, 18 Dec 2007 02:32:41 -0500

I got this recipe somewhere, off a can, or label or something, years ago. I've made many modifications since then and though I would share. Note: I've written this recipe to make 1 cake, but I usually make 2 cakes whenever I make this, because you end up using a lot of portions of items and with 2 cakes you use up all of what you buy. -- posted by Bopp

Cheesy French Bread

Sun, 23 Dec 2007 18:18:19 -0500

This is a favorite of friends and family, and is always requested. -- posted by Chef #671741

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

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

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

Salmon With Wild Rice Pilaf in Puff Pastry

Tue, 04 Mar 2008 23:04:05 -0500

Born and raised in Alaska, I cannot imagine eating any salmon other than delicious Wild Alaskan Salmon. This dish will highlight the magnificant flavor and texture of our salmon with onion and shitake mushroom wild rice pilaf wrapped up in golden puff pastry. Serve with a rich, creamy dijon tarragon sauce. A little time consuming but worth every minute. Wow your guests! -- posted by jalexandropoulos

Golden Mashed Potatoes

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

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

Slow-Cooked Chicken Dinner

Fri, 07 Mar 2008 00:39:38 -0500

Recipe makes chicken and gravy good enough for company. -- 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

Loretta's Broccoli Salad

Wed, 23 Apr 2008 23:17:17 -0400

This is the salad Loretta brings to all of our family gatherings. We always request her to bring this one no matter what the occasion. She came up with this after having lunch at Reed-N-Cross and having a broccoli salad she just loved. Now we all love it and look forward to her bringing it! -- posted by Some1sGrandma

Sixteen Spice Chicken - Mesa Grill

Fri, 09 May 2008 19:26:59 -0400

I had this chicken at Bobby Flay's Mesa Grill in Las Vegas and fell in love with it! The chef gave me the recipe for the Mesa Grill Poultry Rub! The rest of the recipe is mine. It's the juiciest chicken you will ever have, even the next day. You can make this on your rotisserie, in the oven, or on the grill. The following cooking times are only approximations, as all rotisseries, ovens and grills are different. Please refer to your owners manual. ROTISSERIE: 400 degrees @ 15 minutes per pound. OVEN: 400 Degrees for @ 15 minutes per pound GRILL: Coals on one side of grill, chicken on the other side @ 15 minutes per pound. Prep time does not include brining time. -- posted by Humble Bee

Cedar Planked Fresh Salmon Fillet With Spiced Cranberry Relish

Mon, 19 May 2008 01:47:54 -0400

This is a traditional and very special way of cooking the omnipresent and excellent fresh salmon that you find in Canada or the Pacific Northwest in the USA! You just have to remember to soak your cedar plank or shingle for at least 3 - 4 hours prior to cooking. The soy and orange marinated salmon fillet takes on a wonderful smoky flavour when cooked this way, and marries so well with the slightly tart and Oriental flavours of the cranberry relish. Serve with garlic-roasted or steamed new potatoes, wild rice, asparagus and assorted hot or cold salads. Preparation time includes the time to soak the cedar planks. (Planks can be used several times if soaked well and used over indirect heat. After use, rinse the plank thoroughly with warm water. Use a scrubbing brush if needed!) This planked salmon can be grilled or broiled, cooked in a kettle BBQ or over a wood fire. -- posted by French Tart

Nacho Quickie

Wed, 21 May 2008 17:26:03 -0400

This is a delicious and quick recipe that my mother gave me. She wasn't sure where she got it but it is popular with our whole family. I make it on weeknights when I am pressed for time because there is little fuss to it. -- posted by OceanLuvinGranny

Eggs on Potato Chips

Tue, 03 Jun 2008 14:00:03 -0400

I love fried eggs and this recipe sounded so great that I had to try it! It is fabulous! I just made it again this morning and it had all my onlookers bewitched! They have never thought of using potato chips or the other ingredients that way and then to top them with eggs - that is FANTASTIC! You can have it for breakfast, lunch or dinner. Make sure you use the best-quality potato chips - med-thick and not too brown! Otherwise the dish will taste burned. Sunset Magazine, June 2008 edition. -- posted by Manami

Pop Rocks No Bake Strawberry Lime Cheesecake

Tue, 10 Jun 2008 01:02:54 -0400

I love Anthony Bourdain's No Reservations. I was watching the Northwest episode and the Gypsy dining group came up with a fabulous dessert that engulfed all of the senses. Seeing as how I am in no way going to do this dessert justice, I just wanted to quote what Gypsy described it as: "The second dessert was a lime cheesecake mousse set over the top of an aural crust. Strawberry pop rocks were implanted into the graham cracker crust for a surprising aural firework display with every bite. The dish was accompanied by strawberry sorbet over a salad of black pepper and strawberries, a strawberry sauce, and a fresh grating of lime zest." I have researched the lime mousse techniques and i have just run out of patience on how to keep the rocks from popping before the cake is consumed. So it's basically, no bake, low heat, keep it cool. I cannot come close to coming up with the black pepper and strawberries concoction so i am going to make my cop out, easy version. It might not be completely gourmet, but it is still poppin'. **I plan on revisiting this to make a diet friendly version. -- posted by College Girl

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

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

Yankee Apple Crisp

Wed, 13 Aug 2008 01:50:12 -0400

This is a simple, homey, comfort food that everyone seems to love. I adapted this in the late '70s from a recipe I found in a Yankee Magazine Cookbook. If you like lots of topping add half again or double it (double is pretty sweet). This is the perfect recipe for potlucks and parties as you can make it ahead, and it travels well. I love it for breakfast with a hot cup of coffee or tea. -- posted by momaphet

Seafood Casserole for Christmas Eve from the Farmhouse

Thu, 14 Aug 2008 17:12:15 -0400

Getting the kids ready and out the door in time for the traditional Lutheran church's Christmas Eve Children's Worship Service is made MUCH easier with this recipe on hand. Get things ready ahead of time, make a loaf of garlicky French bread, and before the little whipper-snappers have time to realize what's happened, you've eaten a healthy AND festive supper, AND are STILL out-the-door in time for church to hear the story and sing the carols of the Birth of Our Savior! Those lovely ladies at Gooseberry Patch take the credit for coming up with this one. -- posted by Debber

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

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

Kalamata Olive Bread

Thu, 28 Aug 2008 19:43:10 -0400

Eat this flavorful bread while it's fresh from the oven and imagine you're sitting under the warm Grecian sun. From the Panera Bread Cookbook. -- posted by Humble Bee

Sesame Ginger String / Green Beans

Thu, 04 Sep 2008 15:20:34 -0400

This recipe comes from the Timberline Lodge Cookbook. Timberline Lodge is in Oregon, on Mt. Hood. If you ever get the chance to visit you won't be disappointed, it's beautiful! -- posted by Trinkets

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

Chanterelle Mushroom Tartlets

Tue, 07 Oct 2008 00:45:44 -0400

We picked some wild mushrooms and I wanted to use them in an appetizer. Not finding what I was looking for, I looked at some recipes for other types of mushrooms. This recipe "borrows" heavily from Bergy's recipe 16123. Since chanterelles are more strongly flavoured than button mushrooms, I added some other stronger flavours to match (and to be honest I used what I had on hand!) So thank you to Bergy! -- posted by Paja

Pecan Pear Torte

Mon, 10 Nov 2008 23:53:39 -0500

A delightful dessert I am posting for safe keeping -- I plan to make this for Thanksgiving this year. Found in December 2008 Taste of Home. Definitely the type thing you would find in the PAc NW though!! **Cooling time not included** -- posted by Mommy Diva

Zucchini Noodles Low-Carb

Fri, 05 Dec 2008 18:39:58 -0500

I heard about these faux noodles in a low-carb book, might have been Fran McCullough's Low Carb Recipes. I've seen the recipe in other sites but it wasn't posted here yet. This is so FUN once you get the process down. It took me about 4 times to feel quick at it, but I was making nice noodles after one practice zucchini. Thinly shaved zucchini strips with olive oil, salt & pepper - how perfect! -- posted by Zaaro

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

Chicken With Shallots, Dates and Apricots

Wed, 21 Jan 2009 01:06:51 -0500

Found in the Williams-Sonoma "Taste" cookbook, this recipe is sweet and savory and so comforting. It is best served with basmati rice. -- posted by KissKiss

S'more Cookies

Wed, 28 Jan 2009 10:22:28 -0500

An easy recipe for S'more cookies that everybody can love.... =] I made this recipe up.... I'm no baker, but this recipe totally rocked the socks off my family... other then the fact that they where ugly this cookie was perfect. -- posted by KatyLady90

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

Coffee Imperial

Tue, 24 Mar 2009 17:58:31 -0400

A simple treat for those who love iced coffee. Plan ahead for this one as you need to let the mixture blend then cool before serving, not included in Prep time. -- posted by momaphet

Emerald City Salad

Fri, 08 May 2009 15:40:56 -0400

PCC is the local co-op in Seattle, Washington. They make this wonderful salad and I hope you will enjoy it too! -- posted by Sharon123

Lavender Lemonade

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

From Purple Haze Farm -- posted by Charlotte J

Butterflied Chicken With Herbs and Sticky Lemon

Wed, 10 Jun 2009 15:31:16 -0400

This recipe, submitted by Elise Lalor from Issaquah, WA, was the 2009 Judges Choice and $10,000 winner(representing the Pacific region) in the 2009 Chicken Cooking contest put on by the National Chicken Council. -- posted by Sharon123

Citrus Slush: Snazzy & Jazzy

Tue, 21 Jul 2009 13:06:11 -0400

You're the hostess for the bridal or baby shower and are scrambling around looking for the PERFECT recipe. Eureka! You've just struck the mother-lode of Shower Slushes! This makes a LOT and tastes divine, too. Thanks to Taste of Home Holidays (Barbecues), Summer 2009, booklet for this excellent recipe. -- posted by Debber

Artichokes Stuffed With Herbed Cream Cheese and Bay Shrimp

Wed, 19 Aug 2009 01:21:27 -0400

Ray's Boathouse, Seattle, Washington. Chef Charles Ramseyer uses a pastry bag to pipe the herbed cream cheese into the steamed artichokes, which you can do as well if you want a fancier finish to the filling, though a plain old spoon works well too. The artichokes can be stuffed up to 2 hours in advance and refrigerated until ready to serve. To eat, use the leaves to scoop up some of the cream cheese filling, scraping the tender flesh from the base of the leaf as you draw it between your teeth. From The Best Northwest Places Cookbook (Volume 2) by Cynthia Nims. -- posted by lazyme

Forest Mushroom Bisque

Wed, 19 Aug 2009 01:24:31 -0400

Canlis, Seattle, Washington. Bisques are creamy, rich soups based on a flavorful puree. The foundation of this one is a generous amount of fall's wild mushrooms, one of the more prized culinary treats each year in the Northwest. At Canlis, the chefs often use chanterelles, hedgehog mushrooms, or morels when they're in season, though the bisque is also delicious made with cultivated varieties such as shiitake mushrooms. The flavor and texture of the bisque will vary with the type (or types) you choose to use. It's made extra-rich with heavy cream at the restaurant, but you could lighten the bisque a touch by using half-and-half instead. Source: The Best Northwest Places Cookbook (Volume 2), Cynthia C. Nims. -- posted by lazyme

Peter Canlis Shrimp

Wed, 19 Aug 2009 01:49:46 -0400

Canlis, Seattle, Washington. Peter Canlis was one of the most influential restaurateurs in Seattle's early years of fine dining. A testament to his impact is the fact that Canlis is still open more than fifty years later, the tradition now continued by his son, Chris, and daughter-in-law, Alice. For the complete depth of shrimp flavor in this recipe, use the optional shrimp butter to finish the dish. It is made by cooking the shrimp shells with butter, which draws a surprising amount of flavor into the butter. From The Best Northwest Places Cookbook (Volume 2) Cynthia C. Nims. -- posted by lazyme

Hot Shrimp Hors D'oeuvres

Thu, 29 Oct 2009 10:22:59 -0400

Saw this on our local KCTS TV channel and copied it the best I could because they weren't giving out the amounts and one of the ingredients. So I have done my best. Plan to prepare it soon and see what the end result will be. If you beat me please give your suggestion and ideas. Thanks in advance. :) You can replace the shrimp with crab meat. Cooking time does not include the time needed to cook the shrimp. -- posted by TeresaS

Smoked Salmon

Tue, 05 Jan 2010 11:05:52 -0500

This recipe takes time, but is well worth it. Use the freshest salmon you can find. It is best to cut the pieces of salmon all the same size so you get even brining and smoking. Great for canning as well. Note: You may add other flavors to the fish such as garlic powder, pepper, soy sauce etc. if you like. The recipe can easily be doubled. You can use your imagination and try other types of fish as well. Even small whole fish. -- posted by RobinAnn

Pesto Crusted Salmon

Fri, 08 Jan 2010 15:36:26 -0500

Delicious and simple! Always a crowd pleaser for sure! -- posted by nennny