Recipezaar: Pacific Northwest,Holiday/Event recipes

Earl Grey Hot Chocolate

Fri, 01 Apr 2005 09:10:02 -0500

An unusual and tasty take on hot chocolate! From the Oregonian FoodDay section, Tuesday, December 21, 2004. -- posted by Julesong

Artichoke and Scallop Chowder

Fri, 01 Apr 2005 09:10:04 -0500

Adapted from "Simply Classic," by the Seattle Junior League. -- posted by Julesong

Puget Sound Potato Salad

Sun, 03 Apr 2005 11:00:45 -0400

This is a "Farmers Market Style" potato salad from Nomi Kakiuchi in Seattle. Recipe appeared in article from Puget Sound Fresh Program. -- posted by Julesong

Mike's Pantry Paella

Mon, 04 Apr 2005 09:01:40 -0400

We had some beautiful *huge* shrimp and some fresh sausage from Seattle's Pike Place Market that we wanted to cook for dinner, so here's what my husband did with them. He put together a sort of paella from foods we had in the veggie bin and pantry. It was absolutely delicious!! -- posted by Julesong

Spring Thyme Salmon

Sat, 09 Apr 2005 10:41:33 -0400

From McCormick. -- posted by Vino Girl

Prawns in an Apple Sauternes Broth

Fri, 22 Apr 2005 11:38:01 -0400

This recipe is part of a meal I made at Culinary Communion, with chef Gabriel Claycamp. Culinary Communion teaches cooking and wine classes in the Seattle area in an effort to create a community of food enthusiasts. In each class, we drink wine, laugh, and talk. And, of course, sit down to enjoy the meal we've created together. This dish, the first our class made together, was delicious and surprisingly easy to make! Recipe posted with permission. -- posted by Julesong

Tart Tangle of Greens

Fri, 22 Apr 2005 16:57:06 -0400

This recipe is part of a meal I made at Culinary Communion, with chef Gabriel Claycamp. Culinary Communion teaches cooking and wine classes in the Seattle area in an effort to create a community of food enthusiasts. In each class, we drink wine, laugh, and talk. And, of course, sit down to enjoy the meal we've created together. And I know that my husband, for one, is extremely happy with the leftovers we get to take home! :) He really enjoyed these greens. Recipe posted with permission. -- posted by Julesong

Maple Vinegar Crispy Chicken

Sun, 24 Apr 2005 20:38:49 -0400

We made this wonderful dish at Culinary Communion, with Chef Gabriel Claycamp. This recipe is a repeat favorite with class attendees, and they've been known to call Gabriel up years later, from halfway across the country, to replace the beloved recipe that they'd misplaced. :) Recipe posted with permission. -- posted by Julesong

Wild Mushroom Ragout

Tue, 26 Apr 2005 17:13:58 -0400

This simple chunky mixture of sauteed mushrooms was a nice addition to dinner at Culinary Communion class! Recipe posted with permission. -- posted by Julesong

Grilled Collard Greens

Fri, 29 Apr 2005 12:06:18 -0400

Who would've thought you could grill collard greens? But Chef Gabriel Claycamp showed us how at Culinary Communion, and they were absolutely delicious!! The outside leaves are crispy, and the inner ones tender and juicy. Posted with permission. -- posted by Julesong

Black Bean Fritters

Mon, 09 May 2005 17:34:53 -0400

We made these at our "Fish ID" class at Culinary Communion, served alongside the Chiptole Chile Glazed Salmon, and clams, mussels, and other wonderful foods. The fritters were my favorite recipe of the evening! :) Posted with permission. -- posted by Julesong

Herbfarm Rosemary Shortbread

Mon, 09 May 2005 17:56:58 -0400

This delicious and easy-to-prepare recipe was shared by Ron Zimmerman of The Herbfarm with Susan Herrmann Loomis and published in the "Farmhouse Cookbook." I recently enjoyed a rosemary shortbread at Seattle's Gypsy by Chef Gabriel Claycamp, and wanted to try making some at home - since Gabriel is acquainted with the Zimmermans, I chose this recipe. :) I've adapted it a bit for my own use. The Herbfarm Restaurant is located in Woodinville, Washington. Each week, the award-winning restaurant chooses the best from farm, forest, and sea to create thematic 9-course dinners showcasing the Pacific Northwest. -- posted by Julesong

Creamy Mashed Potatoes

Wed, 11 May 2005 12:43:04 -0400

We had these delicious and rich mashed potatoes with the Prawns in an Apple Sauternes Broth #118420 at Culinary Communion. Posted with permission. -- posted by Julesong

Puree Verte - Potato, Fennel, and Fava Mash

Mon, 16 May 2005 16:15:41 -0400

It amuses me that this outstanding recipe has such an unassuming name. It should be called something like "The Most Excellent Combination of Potato and Other Vegetables You Can Have the Pleasure of Knowing." We made the recipe at our Culinary Communion class recently, and it was so popular at the dinner table that the serving bowl and spoon were licked clean. The serving bowl full was dipped into even before we sat down at the table - you can see how much was missing, already, in my photo. We couldn't remember what the name of it was as it was passed around the table, so we fondly called it "Green Glop." So, here it is. From Chef Gabriel Claycamp comes this keeper recipe for Green Gl... um, I mean Puree Verte. Posted with permission. -- posted by Julesong

Roasted Garlic and Herb Beurre Blanc - an Amazing Sauce

Tue, 17 May 2005 11:25:13 -0400

We made this sauce recently during class at Culinary Communion - it was intended to go along with the Pork Loin with Spinach and Pernod recipe, but frankly, it went really well on just about everything served with the meal! Especially with the Green Glop (aka Puree Verte, recipe # 122434). Here's Chef Gabriel Claycamp's recipe for Roasted Garlic and Herb Beurre Blanc - I can assure you that it's a rich, creamy, flavorful, delicious sauce that's well-worth the relatively small effort of making it to accompany your meals! (It's not exactly fat-free, but remember: everything in moderation.) Posted with permission. -- posted by Julesong

Pumpkin (Or Applesauce) Pancake Mix for Xmas Gifts

Tue, 14 Jun 2005 13:07:29 -0400

Give this festive gift in a 1 qt. canning jar as part of a Christmas basket, along with a can of good pumpkin, some little applesauce containers, and a bottle of apple cider vinegar, and some instructions. Don't forget to make one for yourself! What a treat! -- posted by Pèllerin

Caesar Salad

Tue, 14 Jun 2005 13:37:24 -0400

I get asked to potlucks...A *LOT.* Here's my favorite thing to bring, when I'm assigned to GREEN SALADS. Nary a lettuce leaf left in any bowl, afterwards. -- posted by Pèllerin

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

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

The Best Stuffing Ever

Fri, 01 Jul 2005 12:35:29 -0400

I've tried many stuffing recipes, but this has become my family's favorite for its simple yet tasty flavors -- posted by Karrie Ann

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

Creamy Dijon Potato Salad With Basil

Tue, 08 Aug 2006 22:21:24 -0400

My wife asked me to make her a potato salad but she can't stand the traditional ingredients. So this is what I came up with, everyone loved it! -- posted by Jdey

Woodlawn Ginger Cakes

Tue, 15 Aug 2006 00:16:10 -0400

This is my husband's FAVORITE cookie --- These are best eaten right out of the oven, while they're still warm. -- posted by Julie Lynne McKeehen

Shrimp and Lobster Supreme

Sun, 03 Sep 2006 21:14:36 -0400

I acquired this recipe from an old recipe box at a yard sale and the author was listed as "Loretta Green". Well, all I can say is, "Thank you, Loretta!" because we enjoy it here at home in Ohio very much. -- posted by Bone Man

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

Beet Risotto With Walnuts and Gorgonzola Cheese

Sun, 08 Oct 2006 22:20:54 -0400

So delicious! I was skeptical of the beets, but they are very yummy in this dish, and the shallots and Gorgonzola help mellow them out. A neighbor gave us his CSA for the week when he went out of town, and this recipe was included with the farm newsletter. -- posted by libbysnax

Honey Pickled Salmon

Thu, 26 Oct 2006 22:12:59 -0400

I love pickled Salmon and it makes a wonderful gift. I know it sounds wild but a family friend, who happens to be an Alaskan fisherman, would make it and give it out Christmas and it was to die for! He would not give me his recipe but years latter, I found this recipe in "Pacific Passions Cookbook" by Karen Barnaby. You should try to get the freshish, nonfarmed salmon. -- posted by Ashley U

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~

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

Vegan Chocolate Chip Cookies

Fri, 26 Jan 2007 23:18:49 -0500

This is a Better Homes and Gardens recipe I modified and veganized - really moist and yummy. -- posted by Eric&Mona

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

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

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

Raspberry Squares

Wed, 06 Jun 2007 23:09:32 -0400

I love raspberry and almonds together! I adapted this recipe from one I found on America's Test Kitchen. Toasting the nuts adds great flavor so don't skip this step. This recipe is easily doubled and would then be made in a 15" jelly roll pan. -- posted by momaphet

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

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.

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

Randy's Yuckaduck Pitcher

Wed, 01 Aug 2007 18:54:55 -0400

My friend Randy came up with this drink, and I have no idea why he calls it that. Ill have to ask him :) Its as delicious as it is fun to make and drink! This works really well for having along at a campout, where everybody will be sitting around eating, talking, and drinking in a circle. Use whatever fruit you like, but try to include something like watermelon that releases juice easily. -- posted by Uncle Dobo

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

Alaskan Smoked Porter Potato Chips

Mon, 06 Aug 2007 14:10:32 -0400

What could be better than Alaskan beer and chips? This recipe came from the Alaskan Brewing Company website, submitted by Sean McLaughlin. Great for the king of large-scale chip munching day: Superbowl! Use the RecipeZaar rescale feature to make smaller size servings. Prep time does not include marinating. -- 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

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

Butterscotch Leaf Piles for Autumn Enjoyment

Sat, 29 Sep 2007 12:41:53 -0400

A friend in Spokane always made these for school treats and church potlucks. They remind me of leaves raked into big piles. The only thing that's missing is the earthy fragrance of A-U-T-U-M-N. Hmmm....guess the butterscotch and peannut butter will have to suffice! Cooking time: chilling in the fridge. -- posted by Debber

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

Cabin Fever Game Night Taco Dip

Mon, 22 Oct 2007 19:11:16 -0400

As winter is winding down here in the northlands, we're "starting" to get a bit of cabin fever. So, once-a-year our church youth group hosts a cabin-fever game night. Everyone brings their favorite snack and soft drinks AND games or puzzles to share with the group. It's a free-for-all of board games, cards, and fun. Great for fellowship and laughter and wonderful memories. The first year we went, the teens went crazy over this recipe, so it's become kind-of a tradition. -- 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

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

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

Oatmeal Pie

Mon, 26 Nov 2007 19:01:57 -0500

I got this recipe from my mother who made it during the holidays every year. It is now a tradition in our home. This is a very sweet pie that is best served warm with whipped cream. It has a nice texture with the coconut and oats. -- posted by Fancy Nance

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

Pie Crust

Wed, 12 Dec 2007 14:20:50 -0500

This is a must around the holiday season! You make one "Mix" and use it to create some of the most tender, flaky pie crusts you'll ever eat. It is easy, and saves you lots of valuable preparation time. Use this mix if making more than one pie crust. -- posted by Gabby Abby

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

BBQ Plank Salmon

Mon, 31 Dec 2007 02:56:36 -0500

A fantastic Northwest favorite that is amazingly simple and quick to cook main course. It is commonly accepted that alder smoke compliments salmon the best, however, this recipe works great with cedar planks, too. -- posted by Seattle Amatoure Chef #707332

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

Dried Cherry-Almond Filled Cookies

Sun, 13 Jan 2008 01:03:49 -0500

My original recipe. I came up with this out of necessity when I needed a special cookie for a Holiday party. Rich cherry almond flavor in a cream cheese dough. Be sure to soak the cherries before using or filling will be dry. Cooking/prep time does not reflect time to refrigerate dough. -- posted by GrammaJeanne

Summer Fruit Cream Cheese Dessert

Sat, 02 Feb 2008 23:48:59 -0500

Rhubarb and strawberries or raspberries are great combinations--screaming SUMMER! Here is a dessert that will bring a smile even in the midst of the heat and humidity--a trip to the berry patch will be worth the effort in the blazing sun! From *Taste of Home's* Feb-Mar '08 issue recipe cards....yummo! COOKING TIME INCLUDES CHILLING TIME--plan ahead! -- posted by Debber

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

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

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

Slow-Cooked Chicken Dinner

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

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

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

Summer Sunshine on a Salad Plate

Wed, 13 Aug 2008 17:19:19 -0400

Complex flavors meld into a delightfully tasteful explosion on the plate. -- posted by Debber

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

Golden Brown Sour Cream Waffles

Mon, 18 Aug 2008 18:08:43 -0400

Crispy on the edges, tender cake-like on the inside. A smear of butter, a sprinkle of berries, and a squirt of syrup--are you in heaven or what? I've doubled the original recipe, since we like to pop the leftovers into the toaster/oven later in the week. Thanks to Ken Haedrich's "Country Breakfast" for the original recipe. -- posted by Debber

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

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

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

Zero's Trail Mix (Party Mix)

Tue, 30 Sep 2008 16:07:09 -0400

From the CGTD Culinary Arts' Institute of Oregon. Zero says: Happy Halloween *and* Merry Christmas! -- posted by Cookgirl

Fluffy Butter Dinner Rolls

Sat, 08 Nov 2008 15:05:26 -0500

This is an excellent recipe for impressing people with your cooking skills. You have no idea how good these taste until you actually make them. Please try at least once. You will not regret it. -- posted by mitchellengineer

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

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

French Merguez Sausages - Culinary Communion

Mon, 01 Dec 2008 01:07:40 -0500

From the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage. -- posted by Julesong

Green Chile Chicken Sausage - Culinary Communion

Wed, 03 Dec 2008 18:37:44 -0500

My favorite sausage from the Culinary Communion charcuterie class. Delicious! Recipe courtesy of Gabriel Claycamp, posted with permission. Makes approximately 10 pounds sausage. -- posted by Julesong

Congo Squares

Sun, 14 Dec 2008 17:51:03 -0500

This recipe was passed down from my Grandmother, when my mother and her family lived in India in the 30's and 40's. If you like Toll House Chocolate Chip Cookies you will love this recipe. They are simlar to a blonde brownie with chocolate chips, and nuts. -- posted by Betty Bel

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

Cranberry Crown Cheesecake

Wed, 20 May 2009 20:08:34 -0400

I love cranberries! This is an elegant and beautiful cheesecake, my family asks for this at every holiday. Plan ahead! Some steps in this recipe can take up to 24 hours--!!! Please read recipe through before starting! -- posted by kittycatmom

Sam's Smoked Sockeye

Sat, 06 Jun 2009 02:19:24 -0400

I make the brine and DH keeps the smoke coming. He is famous for smoked salmon! This recipe is for a hard smoked alderwood sockeye salmon. It is so good you will drool over it. Really. You will. -- posted by Secret Agent

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

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

Try a Cashew Chicken Salad in a Sandwich on a Hot Summer Evening

Thu, 20 Aug 2009 02:05:49 -0400

The title is pretty self-explanatory, and I think you'll agree that this is a nice way to spend a summer evening. Kettle (crunchy) potato chips on the side, a couple of home-made cookies or a brownie, some carrot sticks, and you've got a pretty decent brown-bag lunch, too. The original recipe (from Taste of Home, Aug/Sep 09) calls for pumpernickel bread. -- posted by Debber

Blueberry Lavender Pie Filling for Canning

Mon, 31 Aug 2009 11:36:50 -0400

Enjoy a taste of summer in the middle of the winter with this easy canning recipe. The following is for one quart jar, which easily fills one pie. Multiply it to use as many berries as you can get your hands on. I also add fresh lavender flowers since I've got a great local lavender farm, but if you do, please be careful to use them sparingly as they can quickly overpower the berry taste. If you are unsure on how to use lavender, read up online first. *DO NOT SUBSTITUTE CLEAR JEL*! This is important. You probably won't find it at your local grocery store, but you can easily order it online. I found mine at a specialty candy and cake decorating store. -- posted by PDXChef

Everything Salmon Burgers(Rachael Ray)

Wed, 14 Oct 2009 14:37:52 -0400

A great recipe for any day of the week! From Rachael Ray's Big Orange Book. She was inspired by everything bagels with cream cheese and smoked salmon. -- posted by Sharon123

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

Peanut Cream Pie Supreme

Mon, 07 Dec 2009 13:44:09 -0500

A wonderful peanut butter-chocolate pie, although quite rich - have small pieces!! I got this recipe from my cousin quite a few years ago. She comes from a large family that spent a lot of time in the kitchen - she knows her stuff!! I have since made this pie a Thanksgiving tradition in our home. It's always loved!! -- posted by Auntie Angel