Recipezaar: Romantic,Main Dish recipes

Linguini and Clams

Tue, 16 Jun 2009 10:46:25 -0400

This is an easy delicious pasta dish. Elegant enough to impress guests and fast enough to make on a week night where you have no time. -- posted by Tiny_Toodles

Nigella's Za'atar Chicken

Tue, 23 Jun 2009 16:24:32 -0400

This recipe delivers amazing results with virtually no effort. It's from Nigella Lawson's cookbook "Forever Summer". Za'atar is an addictive Middle Eastern spice blend that you can buy or prepare yourself. Chicken requires at least 2 hours of marinating time. Serve with pita crisps and salad. -- posted by blucoat

Grilled Veggie & Tofu Stack With Balsamic & Mint

Wed, 24 Jun 2009 15:37:06 -0400

This wonderful summer recipe is modified from the Bon Appétit Test Kitchen (June 2009). It's easy, tastes delicious, and has fewer than 200 calories per serving! Feel free to modify the vegetables to your preference (I added the tomato). -- posted by blucoat

Spicy Mango Halibut

Fri, 26 Jun 2009 02:46:40 -0400

This is an easy to make dish that will impress the guests. I invented it one night when just about all the ingredients were the only things left int he fridge - so I guess I can't take all the credit. -- posted by Boston Pape

Braised Lentils, Seared Salmon, Natural Pan Jus

Fri, 26 Jun 2009 12:21:26 -0400

This was a demonstration recipe at Charlotte Anne Albertson's Cooking School (Wynnewood, PA), Jan 19, 2006. The chef was Sean Burns, executive chef (days) from Davio's in Philadelphia. The combination of sweetness of the lentils, slight bitterness of the frisee, and moistness and warmth of the salmon provide a variety of tastes and textures. It's a quick and simple, one pan, stovetop braised meal; yet it's elegant enough for company. To make this a kosher dish, use a vegetable broth instead of the red wine veal broth and use kosher red wine. Because of the butter, this will be dairy -- substituting margarine will make the dish parve, but the loss of flavor is significant. If you do substitute a parve margarine, you can use a meat broth and make this a fleishike (meat) dish. -- posted by Gandalf The White

Seared Swordfish With Artichoke and Olive

Fri, 26 Jun 2009 12:27:18 -0400

Tetsuya Wakuda's restaurant, Tetsuya's, is a highly regarded restaurant in Sydney, Australia with a definite Japanese flair but making extensive use of Australia's ingredients in innovative ways (http://en.wikipedia.org/wiki/Tetsuya's). Tetsuya's is considered Australia's best restaurant and has routinely been ranked in the top 20 in the world (http://www.theworlds50best.com/module/acms_winners?group_id=1&item_id=55). Australia has an abundance of fresh fish and seafood, so a saltwater fish, prepared with a minimum of fuss, is a very traditional Australian preparation. Substitutions and variations: You can substitute marlin, tuna or bonito for the swordfish. You can substitute a relatively neutral oil with a high smoke point for the grapeseed oil -- I have used canola oil successfully. I use low sodium chicken stock. You can augment (or substitute for) the tomato with tomato paste. Wakame is available in dried form in most oriental grocery stores or via the Internet. To prepare dried wakame, wipe very lightly with a damp paper towel, then soak in room temperature water for no more than 60 seconds. "Rocket" is the UK (and Australian) term for arugula. This recipe is adapted from "Tetsuya" by Tesuya Wakuda. Uploaded for Zaar World Tour 5 (2009). -- posted by Gandalf The White

Très Rapide French Summer Tarragon Chicken

Mon, 29 Jun 2009 00:47:20 -0400

A simple supper or luncheon recipe that can be whipped up in a trice! Organic chicken breasts that are diced and then sautéed with fresh tarragon and crème fraiche with just a hint of lemon juice! This can be made in less than 15 minutes from prep to plate, making it an ideal recipe for busy bees or couch potatoes! I love this served with a simple selection of salad leaves and herbs dressed with a classic French dressing. Do try to use fresh tarragon, I have not tried this with dried, but imagine that it will not be as zingy and fresh. This is not necessarily a summer recipe, but my tarragon is in season at the moment, the sun is out and therein a recipe name was born! Bon appétit! -- posted by French Tart

Shrimp and Pasta With Basil and Tomatoes

Tue, 30 Jun 2009 00:44:28 -0400

This is a spinoff of a recipe I saw Chef Nick Stellino making. Quite yummy and pretty easy! -- posted by SandwichQueen

Eggless Semolina Pasta Dough (From Bob's Red Mill)

Wed, 01 Jul 2009 11:42:38 -0400

Will be attempting this tonight. Per the Bob's Red Mill website:This recipe can be made without the unbleached white flour, producing a very good pasta, but it is harder to work with. To create an eggless pasta with any type of flour, substitute about 2/3 cup water for every two eggs. Personal note: the olive oil in this makes it more workable for filled pastas than would be a fat-free dough. -- posted by ZoeB

Mediterranean Vegetables in a Creamy White Wine Sauce

Fri, 03 Jul 2009 03:25:23 -0400

This versatile dish is elegant and tastes sophisticated. Of course you can vary the vegetables- this is just what I usually have on hand. I like lots of sauce with this dish, but if you prefer less, you could reduce the white wine and cream slightly. For a vegetarian version, simply use a vegetable stock cube instead of a chicken one. -- posted by Shuzbud

Coonass Filet Mignon

Fri, 03 Jul 2009 16:14:38 -0400

According to CajunCulture.com, not only is the origin of the term "coonass" disputed but also its acceptable usage. Some Cajuns take pride in the word and display license plates saying "Registered Coonass" while others see it as an ethnic slur. Either way, this is some good mock filet mignon. SOURCE BOUDREAUX & THIBODEAUX My three photos of this wonderful dish are of the raw, cooking to plated! -- posted by Chef Shadows

Chicken Pomodoro

Tue, 07 Jul 2009 02:50:02 -0400

Not sure where this one came from. I've had this in my collection for many years, have made this many times and wanted to share this with everyone. -- posted by Chef Jackson

Fire Roasted Tomato and Zucchini Vegan Pasta

Tue, 07 Jul 2009 16:03:55 -0400

This fantastic blend of fresh vegetables, fire roasted tomatoes and peppers, and pasta can be modified to include any seasonal vegetables. It's easy, healthy and delicious! You can find fire-roasted tomatoes and fire-roasted peppers at most grocery store olive bars, including Whole Foods. If you don't have access to these, you can make your own, substitute sun-dried tomatoes, or substitute fresh versions. The beautiful thing about veggies is that there's no "right" way to do things! You can also substitute basil or oregano paste or powder for the fresh version, if you need to - but fresh is best! -- posted by Mountain Bike Mom

Easy Chicken Alfredo

Fri, 10 Jul 2009 12:26:05 -0400

I came up with this one when my Husband requested Chicken Alfredo for his birthday and wanted it homemade! I hope you enjoy, it's a huge hit with family and friends. The sauce can be made ahead of time, and reheated when you're ready to pour it on the noodles. -- posted by jkm.11.18.

Beef Tenderloin With Whole Grain Mustard & Tarragon Sauce

Mon, 13 Jul 2009 15:49:16 -0400

From the Ritz-Carlton, San Francisco. Published in Bon Appetit, April 2003. The steaks are served atop sauteed spinach. -- posted by swissms

Herb Cheese-Stuffed Chicken Breasts With Red Pepper Sauce

Mon, 13 Jul 2009 15:53:04 -0400

From St. Ernan's House, Donegal Town, Ireland. Published in Bon Appetit, May 1996. -- posted by swissms

Eggplant Pomodoro Pasta

Sat, 18 Jul 2009 10:55:48 -0400

Throw in whatever veggies you have laying around for a bursting with flavor pasta recipe. -- posted by Dulcet Kitchen

Jim Laheys No-Knead Pizza Margherita

Fri, 24 Jul 2009 13:27:06 -0400

This is a great recipe for a simple, thin crust pizza. It's from Jim Lahey (of no-knead bread fame) who now runs a popular NYC pizzeria called Co. The recipe was printed in New York Magazine (Jul 12, 2009). If you don't have a pizza stone, this works well in a cast iron skillet. The recipe requires very little time and effort but the dough must be started the day before. -- posted by blucoat

Bacon Wrapped Goat Cheese Chicken Breasts

Thu, 30 Jul 2009 11:12:28 -0400

A tasty goat cheese filling gives a Mediterranean touch to bacon-wrapped chicken in Gioconda Scott's simple recipe. Serve with an easy tomato salad if desired. -- posted by English_Rose

Lobster Stuffed Idaho® Potato

Fri, 31 Jul 2009 12:34:33 -0400

Chef Todd English serves this at the St Regis Resort in Aspen, Co. as a big side or a rich main course.created for idahopotato.com/fspro. Rich succulent lobster, heavy cream and mild cheddar are twice baked into a roasted Idaho Potato to create a "big" Todd English dish that practically explodes with flavor!!! This is served on a carved-out lobster tail!!! Haven't allowed for cooling time as the time varies. -- posted by Manami

Roast Leg of Lamb With Orange, Rosemary and Garlic

Mon, 10 Aug 2009 10:35:48 -0400

I don't get to eat lamb very often, so whenever I get my hands on a leg of lamb, my mouth starts watering. Lamb is one of those meats that can be very dry or very fatty, but this recipe results in juicy, tender and flavoursome results, every time. I always use a leg with the bone in, but there's no reason why you couldn't use a boneless leg instead. Cooking to 130F and then leaving, well covered, while you make the gravy will give you lamb that's cooked quite well at the thin end, and medium-rare (juicy and *slightly* pink) in the middle of the thickest part. If you prefer yours done differently, adjust your temperature accordingly. Don't forget that the temperature continues to rise while it rests. -- posted by Snowbunny Andorra

Wendy's Chicken in White Wine Cream Sauce

Mon, 17 Aug 2009 02:31:23 -0400

Rich, creamy sauce paired with slightly crispy chicken that's cooked in butter. This is definitely a family favorite now. -- posted by Chef #735494

Baked Spring Rolls

Tue, 18 Aug 2009 03:28:36 -0400

From Food Network Magazine August/September 2009 -- posted by Vino Girl

Teriyaki Rice Paper Salmon (Baked)

Tue, 18 Aug 2009 03:43:42 -0400

This dish is wonderfully light and simple, but vibrant and bursting with flavour at the same time. The rice paper wrapper absorbs the flavour, whilst sealing in moisture for an impressive and attractive meal. The flavour is not at all overly salmony...even my little sister likes it. It is great served with stir-fried veggies or fennel bulb, and I suspect it would taste delicious with rice or potatoes for a more substantial meal. Prep time includes marinading. -- posted by the_allergic_chef

Chicken Lemonada

Tue, 25 Aug 2009 11:41:46 -0400

This is a savory variant on a Fettichini Alfredo reciepe I found - it was my best attempt at duplicating a dish at a local resturant that's no longer here. recipe is a 1-1-1-1 ratio, but I doubled the sauce for a full box of pasta -- posted by James D

Linguine With Seafood and Mushroom Saute

Wed, 26 Aug 2009 18:23:48 -0400

An easy and colorful seafood and mushroom medley. A salad and a nice bottle of wine will help make this meal complete! ;) -- posted by Manami

Easy Mango Chutney Salmon

Fri, 28 Aug 2009 09:19:21 -0400

I was looking for ways to use up that part used open bottle of mango chutney that always appears to be lurking in the back of my fridge. I threw this together to see what would happen and we actually rather enjoyed it. -- posted by Sarah_Jayne

Seafood Lasagna in a Garlic & Herb Sauce

Fri, 04 Sep 2009 14:36:17 -0400

The all around best seafood lasagna ever. Easy to prepare & leftovers are even better.(if there are any) There is not a time that goes by where someone does not ask me to make this for a get together.Very easy to switch up ingredients. -- posted by shadowgirl...

Coconut Peanut Sauce Sliced Steak (London Broil)

Tue, 08 Sep 2009 12:40:08 -0400

Creamy, peanutty, coconut curry sauce with slices of thick juicy steak with sharp, crisp green onions on top . London broil is budget friendly and when prepared correctly is very tender. The coconut peanut sauce adds a wonderful exotic sweet-savory flavor kids will love and adults will appreciate. This dish can be made in under 30 minutes and is guaranteed to become a favorite in your home too. Enjoy! -- posted by College Girl

Roasted Bone Marrow

Tue, 08 Sep 2009 17:07:53 -0400

Ever since I saw a recent episode of Food Network's "The Best Thing I Ever Ate", I can't get roasted bone marrow out of my head. I ordered it at a restaurant in Toronto this Summer and I wasn't disappointed... now it was my chance to see if i could duplicate this sinfully good dish at home. Surprisingly, this is a very economical and easy recipe to prepare. Mmmmm.... bone marrow over toasted crostinis, with parsley salad and sea salt... definitely not for the faint-hearted. This is from the NYTimes. -- posted by mlao77

Cream of Tomato Soup in Puff Pastry

Mon, 14 Sep 2009 13:49:27 -0400

This decadent soup is a favourite dish at the Michelin starred restaurant Bistro Jeanty in Napa Valley. It is an impressive and delicious soup - perfect for a dinner party! For an everyday meal, omit the puff pastry dome. The recipe was printed in "Soup's On!: 75 Soul-Satisfying Recipes from Your Favorite Chefs". Start this recipe in advance as the soup must cool fully before baking. For a little extra oomph, you can add 2 tablespoons of sherry to the soup. -- posted by blucoat

Roasted Salmon With Potatoes and Mushrooms

Mon, 14 Sep 2009 16:32:06 -0400

This is a recipe from Real Simple Magazine. -- posted by timetobuildcookbook

Wild Island Chicken

Wed, 16 Sep 2009 13:54:34 -0400

This is definetly a busy mom's recipe! So easy you won't believe it! The vegetables are so versatile. The wine tenderizes the meat quickly as well as adding a great flavor to the chicken and veggies. My kids like to pick which veggie goes in each time we make this! Any leftover chicken is great diced up in a fresh salad the next day! Hope you enjoy it as much as we do! -- posted by Degochef1971

Shrimp and Mushroom Casserole

Thu, 17 Sep 2009 15:41:47 -0400

This is heavenly. Rich and creamy, not for those watching their weight. I often add a half a cup of monterey jack cheese and I always substitute Frenche's Fried onions for the bread crumbs, just grind them up in the food pro. Very pretty in individual ramikins. -- posted by Chef #Mykidsmom

Alouette® Chicken Dijon Recipe

Thu, 17 Sep 2009 15:43:57 -0400

This is a great recipe for a dinner party or if you are serving a nice dinner for two. It's quite easy and super delicious! -- posted by Corrinne J

Prawn Arrabiata

Fri, 18 Sep 2009 16:35:04 -0400

Quick and easy and very tasty. Most of the ingredients are store-cupboard stapes. You can substitute tinned tomatoes for the fresh if you prefer. Increase the amount of chili if you prefer a little more kick. Serve with linguine or rice with lemon juice squeezed through. -- posted by Snowbunny Andorra

Martha's Shrimp, Tomato, and Basil Pasta

Mon, 21 Sep 2009 18:22:00 -0400

I got this recipe from Martha Stewart's Great Food Fast recipe book. I love this recipe! I do add cajun seasoning and extra garlic, which is not called for in the original recipe. I like to use Del Monte's basil, garlic, and oregano diced tomatoes. This is good with or without the fresh basil. This serves four, but in my boyfriend and my case, it only serves two. -- posted by Brenda83

Parmesan Baked Salmon

Tue, 22 Sep 2009 13:40:27 -0400

This recipe is very easy to make, low calorie and bursting with flavor. I found it in one of my favorite cookbooks, Easy Dinners: Healthy Recipes. I used Miracle Whip instead of the light mayo to shave off a few extra calores. -- posted by Stefanie828

Baked Shrimp/New Orleans Remoulade Sauce/French Potato Salad

Wed, 23 Sep 2009 13:41:38 -0400

The secret to this dish is the bread crumbs -- browning them first ensures they form a crispy crust.08/20/2009 edition of Cuisine at home eRECIPES. Purchase shrimp already peeled and deveined to save time or do the work yourself to save money. I combined 3 recipes so as to have a nice romantic meal for 2. Serve with remoulade and French Potato Salad and nice bottle of wine - outside if it is summer and if not in front of the fireplace! :) This is NOT diet friendly -- however, it is only once a year! ;) -- posted by Manami

Golden Mushroom, Pea, and Asparagus Risotto (Vegan)

Thu, 24 Sep 2009 14:54:58 -0400

Recipe from The Vegan Chef and placed here for safe keeping. . .have some nutritional yeast to use up and this sounds great!! Serves 4 as a main dish or 6 as a side dish. -- posted by JanuaryBride

Michel Richard Beet Soba Bolognese

Fri, 25 Sep 2009 01:04:26 -0400

I saw that Michel Richard was on "Simply Ming" and having eaten at his restaurant in Vegas, had to watch... This was what he made and it looked so incredible, I put it here for safe keeping! When he processed the beets, he added a bit of water to make it smooth. It was such a beautiful colour, so I'm off to the farmers market to try and replicate it! -- posted by Cadillacgirl

Oregano Lamb Steaks With Lemon, Olive Oil and Feta Cheese Mash

Fri, 25 Sep 2009 11:49:02 -0400

Grilled lamb steaks served with a tangy lemon, feta cheese, and herby olive oil mash; this simple supper has bags of hearty, robust flavours, and is very easy to whip up. I always make extra feta, lemon and olive oil mash, so it can be used as a dip or a sandwich filling for another meal. Try to use fresh herbs wherever possible, they have a softer and more subtle flavour and truly make the lamb steaks sing! Serve this supper dish with jacket potatoes and a fresh mixed salad. The flavours in this recipe remind me of hot sunny days by the seaside here in South West France, the distant fragrance of herbs mingling with the salty air........free-range lamb would also be good - especially hill reared lamb that has a distinct herby flavour in the meat. I serve this in true French fashion with a glass of chilled Rosé wine. Bon appétit! (The inspiration for this dish came from Nigel Slater's wonderful grilled lamb with feta and lemon recipe..........I have altered it enough to call it mine though!) -- posted by French Tart

Poor Man's Lobster

Mon, 28 Sep 2009 01:57:15 -0400

My husband loves Lobster but sadly, living in a landlocked state we have to pay high dollar for seafood. during the rougher times we we can't afford Lobster, this substitute is almost as good -- posted by GingerlyJ

Shrimp Scampi

Wed, 30 Sep 2009 01:10:22 -0400

Here's a fast, easy, and elegant appetizer or main course....especially if you make the flavored butter in advance (you can make the butter upto a week ahead and refrigerate until ready to use.) Serve along with a nice white wine and some good crusty bread for dipping in the garlic butter. Be ready for raves!!!! -- posted by Alan in SW Florida

Mussels With White Wine and Pasta

Wed, 30 Sep 2009 15:15:56 -0400

A beautiful appetizer, in a delicious sauce, loved throughout Europe. Buy small mussels so they are the same size as the pasta. Aby short pasta such as ditaloni or short penne ca be used. -- posted by English_Rose

Braised Chicken With Black Beans and Sweet Potato

Thu, 01 Oct 2009 00:59:47 -0400

From Cookthink.com I haven't tried it yet, but it sounds great and I wanted to add it to my cookbook. -- posted by nsomniak6

Beautiful Salmon Bundles

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

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

Creamy Smoked Salmon Pasta

Mon, 05 Oct 2009 16:41:32 -0400

I found this recipe on the internet - if I am not mistaken it was iGOURMET. Have tweaked it a bit but it is wonderful as is! Fantastic! :) -- posted by Manami

Bacon-Wrapped Tuna Steaks

Tue, 06 Oct 2009 15:03:17 -0400

This recipe came from my husband's cousin, who fishes for tuna off the Oregon coast each summer. The bacon helps hold the tuna together on the grill, and adds a nice moistness to the lean albacore meat. You could try it with other types of tuna, but I've only ever used albacore. -- posted by ScrumptiousWY

Orzotto With Zucchini & Pesto (Orzo Risotto)

Fri, 09 Oct 2009 16:58:58 -0400

This creamy,golden, and delicious dish is from acclaimed Italian chef Cesare Casella. He serves it at his restaurant, Salumeria Rosi, on the Upper West Side. Orzo is easier to work with than rice. You can cook it 3/4 of the way and hold it, chilled, in the refrigerator and add the last half cup of broth and half cup of water the next day. Recipe was printed in the New York Times. -- posted by blucoat

Grilled Marinated Lamb Chops With Creamy Parmesan Onions

Fri, 09 Oct 2009 17:08:48 -0400

I happen to love lamb chops. Now, I know they are not the cheapest meat to purchase. But I make these for myself as a treat now and then, or maybe a birthday dinner, anniversary, having friends over, etc. They are rich so you really don't need that many per person and served with a couple of nice side dishes they are more affordable than you think. Costco, Sams Club and Trader Joe's puts them on sale all the time. Just watch for the sale and then pick some up. This happens to be one of my favorite recipes. I have been marinating my pork and my lamb like this for years, and the creamy onions was a recipe I found a few years ago on the web. But together, they make the perfect combination. The lamb served over the creamy onions is absolutely great. -- posted by SarasotaCook

Anne's Chicken With Wine

Mon, 12 Oct 2009 17:08:39 -0400

Anne is a little old lady that owns the Teakettle restaurant and catering in Westport Ky. This is her signature dish -- posted by GingerlyJ

Kristie's Delicious Crab Cakes!!

Tue, 13 Oct 2009 15:15:42 -0400

Light, Delicious, and Definitely Tasty! These are a HUGE hit for any Occasion, or Dinner. Your guest will be begging you for this recipe. Trust Me!! Enjoy! -- posted by Forever Foodie

Prosciutto/Chicken Breasts/Eggplant Panzanella/Raisinvinaigrette

Mon, 19 Oct 2009 13:11:42 -0400

"Chef Barbara Lynch's take on saltimbocca gets its richness from Taleggio* cheese, which is stuffed in the chicken breast. A slightly sweet bread salad is served with the chicken." Bon Appetit Magazine, September 2009 Edition. The real name of the dish is: Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette - with "Taleggio cheese that is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread! Taleggio pairs nicely with Italian Nebbiolo wines, as well as a wide range of reds & whites." Cooling times have not been included. -- posted by Manami

Marinated Lamb Chops

Tue, 20 Oct 2009 12:38:00 -0400

This is a simple Italian style recipe for lamb chops. Hope you enjoy! -- posted by The Magic Duck

Creamy Linguine With Shrimp

Wed, 21 Oct 2009 13:39:25 -0400

This simple recipe is delicious and the lemon juice adds a lovely tang to the garlic and shrimp. Its ready in a flash yet special enough to serve to friends. Add fresh crab and sliced red chili peppers for an even more delicious treat.....! -- posted by English_Rose

Olde Mill Inn Walnut Chicken With Maple Lemon Butter Sauce

Fri, 23 Oct 2009 01:19:35 -0400

In 1768, Samuel Lewis, a miller from Franklin Corners in Basking Ridge, built a water-powered grist mill and a barn on the Passaic River on land originally acquired from William Penn. Through the generations, the business evolved into a thriving inn that still reflects its historic charm. The Grain House so deeply rooted in America's past and so lovingly preserved by all its owners, offers a historic atmosphere of charm and fellowship unmatched anywhere else in New Jersey. -- posted by Molly53

Chicken Parmesan Bite-Bake

Sun, 25 Oct 2009 21:20:28 -0400

Okay it sounds silly, right? I find it hard to fry the chicken breasts because they're different thicknesses from one end to the other. I just cut them into bite sized cubes and continue on with the recipe. My mom likes it with pasta under it, but I really just like it with a nice salad and some cheesey bread. Add as much or as little as you like; this is just a basic, tasty recipe. Enjoy. :o) -- posted by NicolinaSurel

Tomato Spinach Spirals

Tue, 27 Oct 2009 01:50:33 -0400

I'm trying to feed my family of four on $10 or less for each night's dinner. I found this tasty recipe on the Taste of Home website. I made it and was surprised at how much I liked it. I'm posting it here for others who are budget-minded. The original recipe submitter said that it serves 6 people at 69 cents per serving. I'm posting it with the same serving size she had, but truthfully my family of 4 likes to eat more than that, so I doubled the recipe and had a bit left over for lunch the next day. -- posted by G.I. Joe Girl

Beef Tenderloin With Chocolate Wine Sauce

Sun, 08 Nov 2009 18:10:59 -0500

This recipe was taken from the food network show Healthy appetite with Ellie Krieger -- posted by GingerlyJ

(Sort Of) Spinach Quiche

Wed, 11 Nov 2009 10:25:06 -0500

Only one egg and a phillo dough crust makes this a cross between a quiche and a spinach pie. Very tasty! -- posted by Future Foodie

Angel Hair Pasta With Prosciutto and Wild Mushrooms

Sat, 14 Nov 2009 18:28:26 -0500

Easy and elegant, a perfect romantic dinner for mushroom lovers! The wild mushrooms can be anything you like. The recipe recommends morels, chanterelles, shitake, oyster mushrooms, or a combination of them. We have only tried this with shitake so far with excellent results. -- posted by The Wallaces

Chicken Breasts With Portabella Mushrooms

Sun, 15 Nov 2009 18:09:44 -0500

Impressive dish with minimal effort involved. Perfect for a dinner party or romantic dinner! -- posted by The Wallaces

Bourbon Pecan Chicken

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

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

Smoked Venison Penne

Tue, 17 Nov 2009 21:03:40 -0500

A quick and easy supper dish with an impressive ingredient that packs a powerful flavour punch. -- posted by LP3000

Chicken Mozzarella With Mushrooms in a Light Chicken Stock

Sat, 28 Nov 2009 14:55:11 -0500

I got this from an old recipe book belonging to my in-laws. The original recipe is for boned turkey breast. The stock ensures the turkey is nice and moist but I do like it better with chicken. Either way it will always go down a treat! -- posted by Chef #1169557

Whole Roasted Beef Sirloin With Chasseur Sauce

Mon, 30 Nov 2009 01:44:20 -0500

I have not tried this, placing here for safekeeping. This recipe was posted on the Napa Valley Wine site along with the Horseradish Potato Soufflé that I have posted as well. I think this would be a lovely holiday dinner. -- posted by Denise!

Shrimp De Jonghe (Derek's Way)

Fri, 11 Dec 2009 17:39:38 -0500

I got the recipe from a cookbook years ago (I think it was a Betty Crocker Cookbook) and made several changes over time. This is how I make it today after years of perfecting the recipe. -- posted by DerekAmerican

Lasagna

Mon, 14 Dec 2009 01:20:44 -0500

Best Lasagna I have ever had that doesn't have ricotta in it. -- posted by amcarroll

Quick Better Than Spaghetti Sauce (Marinara) (Vodka)

Tue, 15 Dec 2009 11:45:45 -0500

Mild Italian Sausage and Jar Pesto make this quick recipe tops. This sauce has the flavor and texture that I really enjoy and can't find in any jar sauces. Plus it's quick and easy. An easy variation on this recipe is to add a cup or so of half and half or heavy cream at the end to make a wonderful vodka cream sauce. -- posted by Jusmi71

Scrumptious Scallops and Shrimp With Linguini

Sun, 20 Dec 2009 20:04:51 -0500

I found this recipe on the web and made some adjustments. I added shrimp to the recipe and changed an herb that was listed. This recipe is so simple to make, but the flavor is WOW! Plus, it's beautiful when it sits on the plate. -- posted by ShadowRider1998

Linguine With Smoked Salmon Sauce for One

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

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

Wicked Wellington

Tue, 29 Dec 2009 01:50:41 -0500

Maintaining traditions while including a few offbeat items often makes a memorable and fantastic meal. This Wellington recipe pays homage to its formal roots, while changing just enough to make things unique. A truly classy and delectable meal for a special occasion or an upscale evening delight. -- posted by AlmightyMooX

Jon's Spicy Citrus Shrimp

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

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

White Wine Rosemary Chicken and Pasta

Wed, 30 Dec 2009 02:29:36 -0500

This is delicious chicken makes it's own sauce that coats whole wheat pasta in a lovely way. So easy and flavorful! Dinner in one bowl (protein, carb and vegetable). -- posted by Pesh

Mediterranean Salmon and Pasta

Sat, 02 Jan 2010 10:36:08 -0500

This recipe is originally from BHG, but I adapted a ton to make it even more flavorful. Be warned: this is a very salmon-y, very piquant dish. Yum! -- posted by juniperwoman

Butterflied Lobster Tails

Tue, 05 Jan 2010 10:49:29 -0500

Butterflying lobster tails is a presentation common in restaurants. It is a little more complex method of cooking a lobster tail but it is well worth the effort for this spectacular presentation. -- posted by Renee Redman

Shrimp Imonelli - Low Carb & Low Fat

Tue, 05 Jan 2010 10:50:18 -0500

This is a reduction on calories and carbs for this superb recipe - it is challenging to find one that fits both mine and my husbands needs, however, this I believe fits the bill quite nicely! For it to be low carb, serve over grilled or baked portabello mushrooms. To keep low fat as is, serve over pasta. Bon Appetito! -- posted by Chef #1496457

Orange Glazed Scallops

Tue, 05 Jan 2010 11:47:30 -0500

One of my new inventions this dish is awesome! I invented on New Years Day that I was spending at Lake Norman, NC. with my boyfriend then I wanted to surprise him and make something different for dinner so I came up with the idea of making scallops. This orange glaze pairs up so well with scallops. So easy to make yet delicious. You must try!!! -- posted by Brazilianflavor in Atlanta, GA

Roast Duck With Orange Sauce - Canard a L' Orange Julia Child

Tue, 05 Jan 2010 12:25:04 -0500

It was near my husband's birthday when a dear friend gave me two ducklings. Michael loves duck, so I asked him how he wanted them fixed. This is my adaptation of Julia Child's recipe for Duck a l'Orange. The ducklings were a perfect one serving size, 15 ounces, and 17 ounces. The recipe that I had, said that a 5 pound duck would take 1 hour and 30 minutes. Since ours were just about a pound each, they only took 25 minutes. Thank you, Jenny! -- posted by Sweetiebarbara

Bills Potato & Cheese Fondue

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

After trying the Panera potato and cheese soup I thought I could use it for a basis for a super great fondue. This is what I came up with. Try it and enjoy with a excellent french bread . -- posted by Chef 1086570

Shanghai Duck

Mon, 11 Jan 2010 20:35:19 -0500

A delicious recipe I learned from my aunt. It brings the taste of the duck to perfection. Though a long winded recipe, it is simple and completely worth it! I personally love this with Chinese Steamed Bread. -- posted by Miss Sarah C

Ravioli With Tomato Garlic Sauce

Tue, 12 Jan 2010 17:06:54 -0500

Wonton wrappers = Ravioli!! If you dont have time to make pasta, try the wonton wrappers!! I made big ones with 2 wrappers but you can just use 1 and fold it to seal the edges! -- posted by Chef Luny

Five-Jewel-Rice-Stuffed Chicken Breast With Hot Sour Sauce

Fri, 15 Jan 2010 07:33:00 -0500

Here, the editors chose to feature a Chinese-inspired stuffed chicken breast, incorporating short-grain rice, like arborio -- which allows the stuffing to stay put. The five "jewels" of the stuffing are the rice itself, almonds, water chestnuts, scallions & garlic -- none of which requires a trip to a specialty market.;) Garnishing with sesame seeds is entirely optional (white and black) however, it makes a beautiful presence. CuisineatHome, Issue 79, February 2010. -- posted by Manami

Roasted Lemon Chicken

Tue, 19 Jan 2010 00:19:35 -0500

This recipe is easy enough to do on a weekday, and delicious enough to serve for a Sunday dinner. It creates a really great tasting, moist chicken with very little effort! Please note: for the thyme, Zaar didn't recognize 1 tbsp + 1 tsp fresh thyme. -- posted by breezermom

Lobster Tails With Avocado Sauce

Wed, 20 Jan 2010 15:48:16 -0500

If you can't find sambal oelek in you local grocery story, you can easily make it from one of the recipes posted here: Recipe #47589, or Recipe #389093. The avocado sauce will keep for about 2 hours in the fridge with plsdtic wrap pressed over its surface. -- posted by Katanashrp

Angel Hair Pasta With Sun-Dried Tomatoes & Goat Cheese

Mon, 25 Jan 2010 11:13:08 -0500

Absolutely delicious... and addictive. I've been known to eat all of mine, plus the portions set aside as leftovers. Thank God for gyms! **NOTE** Sun-dried tomato oil is the oil that comes in the jar of sun-dried tomatoes. -- posted by dripdripsplat

Chicken Breasts in Sherried Tomato Cream

Mon, 25 Jan 2010 11:15:26 -0500

This is a quick, easy and delicious recipe. It is a pleasant departure from your traditional chicken dishes. It can be doubled or halved easily. You can double the sauce portion for use as a topping on a side such as rice, etc. Good served with fluffy rice and green vegetables. Chardonnay is a pleasant wine compliment. -- posted by Chris Letourneau

Cooking Light's Seared Orange Duck Breast

Mon, 25 Jan 2010 11:29:29 -0500

This is from Cooking Light, 2006. I've used duck legs and it works just fine. I also add Chinese five spice to the duck with the orange zest and garlic. And sometimes, I turn it into a drunken duck by adding a tablespoon or so of Grand Marnier to the sauce while I'm reducing it. I serve this beautiful dish with whipped sweet potatoes (with orange zest, cream cheese and Chinese five spice powder) and roasted green beans with shallots. This pairs nicely with a sweet to semi-sweet white wine. Enjoy! -- posted by RockChalkChick

Garlic Prawn Pasta

Tue, 26 Jan 2010 12:11:09 -0500

Months of trial and error have created the best ! Pasta ! Ever ! For lovers of garlic. -- posted by Dipps

Spanish-Style Clams

Wed, 27 Jan 2010 09:13:28 -0500

This recipe combines paprika, white wine and onion in this tapas dish, perfect with crusty bread. -- posted by English_Rose

Pork Top Loin With a Red Bell Pepper, Mushroom, and Onion Sauce

Fri, 29 Jan 2010 09:08:03 -0500

Simple yet a killer dish for a nice evenning dinner for 4-6 -- posted by Cookin' Daddy

Pan-Seared Sea Scallops With Browned Butter Sage

Fri, 29 Jan 2010 18:02:32 -0500

This recipe is absolutely to-die-for. I like to refer to these scallops as tender, sweet morsels of heavenly goodness. The scallops turn out succulent with a savory, seared brown crust on top and bottom and decadent bits of sage crisped in browned butter. This dish is worth savoring every last bite! -- posted by MarthaStewartWanabe

Eggplant Pizza

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

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

Perfect Spaghetti 22

Tue, 02 Feb 2010 09:30:30 -0500

This is Perfect. I have mastered this for years and it took me many more years to do so. Make this and you will want it every day! Just plain perfect. -- posted by Thom 22

Thai Crab Risotto

Wed, 03 Feb 2010 13:33:21 -0500

Thailand meets Italy in a fusion of fabulous flavours in this mouth-watering crab risotto. -- posted by English_Rose

Oysters à La Champagnoise

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

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

Peppercorn Cream Beef Tenderloin

Sat, 06 Feb 2010 16:26:59 -0500

A dish for two. -- posted by gailanng

Baked Salmon and Ginger

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

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

Linguine With Spinach, Almonds, and Bread Crumbs

Tue, 09 Feb 2010 15:27:39 -0500

A wonderful, simple, tasty meatless pasta dish, full of flavor and very satisfying! -- posted by Cooputo