Recipezaar: Seasonal,Served Hot recipes

Best Ever Quadruple Chocolatey Chocolate Brownies

Thu, 20 Aug 2009 01:53:19 -0400

Well i found this recipe on itv.com/cooks. there are many recipes on it but this is one of the best. All the family love these and i always get asked to do more so i tend to double the recipe, even though the normal one makes 18! Hope you enjoy :) -- posted by Chef #1040421

Steamed Yellow Squash With Vidalia Onions

Mon, 24 Aug 2009 10:48:43 -0400

I hesitated to post this recipe because it is so simple. But I didn't see anything like it on recipezaar, so here it is. It uses up things that are often in abundance in the garden, and is really simple and quick...bringing out the best flavors of the vegetables. -- posted by breezermom

Grilled Zucchini, Onions, and Red Peppers

Wed, 26 Aug 2009 09:56:31 -0400

This is a great recipe to use up all those vegetables that are coming in from the garden about now. Plus, I love to grill, and this just makes it easier to make a complete meal on the grill. These are also good in a pita with garlic mayo or tzatziki sauce! **Prep time does not include the time to get the grill ready for grilling! -- posted by breezermom

Fennel Leek Soup

Thu, 27 Aug 2009 14:17:18 -0400

This one is from my favorite recipe book, "Simply In Season". This is a wonderfully healthy summer recipe! -- posted by Valeria

Vegan Lentil Soup

Fri, 28 Aug 2009 10:23:15 -0400

I make this at least once a week come fall & winter for dinner and lunches. My carnivore husband LOVES it. Goes great with homemade bread too! If you are lucky enough to find grains of paradise, use them. I hear it really makes the soup. Never being able to find it myself, I just substitute regular pepper for it. -- posted by ShaenaL

Summer Vegetable Pasta

Mon, 31 Aug 2009 02:31:44 -0400

This is a great use for zucchini! Recipe is from Rachael Ray. -- posted by Lainey6605

Dalmatian Fried Calamari

Tue, 01 Sep 2009 16:43:58 -0400

This is a simple meal, easy to make. The only problem might be that when you fry the calamari oil will sprinkle around kitchen and can hurt you, so use some kind of protection. -- posted by nitko

Warming Italian Sausage and Tortellini Soup

Wed, 02 Sep 2009 13:01:40 -0400

This is a wonderfully filling soup that is a complete meal in one dish. If you use full fat italian sausage, you will need to drain the fat before adding the liquid ingredients or skim the fat from the soup as it simmers. This recipe is very suitable for Weight Watchers if you use very lean sausage and go easy on the tortellini. -- posted by Shuzbud

Lamb Kleftiko

Thu, 03 Sep 2009 12:20:05 -0400

This slow cooked lamb recipe is a favorite celabratory dish in Greece. For added mediterranean flair, top the finished kleftiko willed broiled halloumi cheese - delicious! -- posted by English_Rose

Grilled Chicken & Polenta With Nectarine-Blackberry Salsa

Sun, 06 Sep 2009 09:10:28 -0400

EatingWell Magazine, July/August 2007 - Low Cal/Hi Fiber/Heart Healthy/ & Diabetes Appropriate. Grilled nectarines and fresh blacknerries become a wonderful summery salsa for cumin-rubbed chicken and polenta into a very special dish! Serve with a spinach salad and a crisp glass of rosé. :) 5 minute resting time has not been accounted for. -- posted by Manami

Dalmatian Spaghetti With Prawns

Tue, 08 Sep 2009 11:06:00 -0400

The basic of this recipe is buzara, or way of preparing crabs or shells. This is very simple recipe and you can buy frozen already cleaned prawns. -- posted by nitko

Stuffed Jalapenos Topped With Bacon

Wed, 09 Sep 2009 14:58:26 -0400

This is a great appetizer and a hit at any party! They get eaten up quickly. You can't tell how hot a jalapeno is, no matter how good you clean them. It's fun to watch people as they take a bite, wondering if the pepper will "bite back" at them. I always make 38 peppers...mostly I double the recipe. I grow jalapenos in my garden, and when they are ready, I get my chili grill out and go to town! I will tell you, this recipe does take time to make. Usually, I will clean the jalapenos and place in a covered bowl in the fridge overnight. The next day I make the stuffing and cook them. You MUST wear rubber gloves to clean them! Believe me, I found out the hard way. First time I made them, I woke up in the middle of the night with my hands burning! If you do not heed my warning, soak your hands in a bowl of milk until the pain goes away. I cook my jalapenos in a chili grill so they cook upright. My grill holds 38 peppers. If you have any extra filling, freeze it. Next time you want to make peppers, you have the stuffing! I have tried different filling combination's, and this one seems to be the party favorite. Feel free to add your own filling ideas as there are a million possibilities. -- posted by mama noah

Gourmet Garlic Mojo Hot Dogs

Thu, 10 Sep 2009 01:43:29 -0400

Mojo is a cuban sauce made from the juice of sour oranges (or, in this case, a mix of orange juie and lime juice). It's atruly versatile- the sauce works as a marinade or salsa for beef, fish, pork, and poultry--so no wonder it tastes great with hot dogs, too. from Bon appetit. -- posted by College Girl

Crab and Cheddar Fondue

Thu, 10 Sep 2009 01:43:37 -0400

That savory cheddar cheese fondue with flakes of juicy crab and just a few flakes of red pepper. Dip a cube of crusty french bread in the fondue. Mmmm... crabby cheese flakey gooey goodness..... Enjoy! -- posted by College Girl

Gourmet Cheddar Hot Dogs With Cider Braised Leeks and Apples

Thu, 10 Sep 2009 01:44:36 -0400

Leeks and apples simmered in cider add a hint of sweetness-- nice contrast to the sharp melted cheddar. If you can find oblong pretzel rolls at your market, they'll make an ideal accompaniment to these English-style hot dogs. -- posted by College Girl

Gourmet Harissa-Onion Hot Dogs With Preserved Lemon Relish

Thu, 10 Sep 2009 01:46:14 -0400

Bold North african flavors stand up to even the heartiest of hot dogs. Pile the dogs high with spicy harissa or sambal oelek flavored carmalized onions' a bright, pleasantly bitter preserved lemon relish; and just a bit of hummus. ** from Bon Appetit I used sambal oelek and i used from my garden that i froze and then defrosted a bit... It worked. -- posted by College Girl

Caramelized Pears With Dark Chocolate Sauce

Fri, 11 Sep 2009 13:04:52 -0400

I found this recipe in the Miami Herald. This sounds delicious! I haven't tried it yet, but wanted to post it for safe keeping. Enjoy! -- posted by SassiFras

Brown Basmati Rice With Sorrel and Lemon

Mon, 14 Sep 2009 15:05:15 -0400

Fresh sorrel and lemon give this rice dish a nice tang. This recipe uses a rice cooker but can be easily achieved in a pot stove top. -- posted by ~Rita~

Stuffed Tomatoes (Gemista, Improved)

Tue, 15 Sep 2009 12:07:56 -0400

Hand stuffed tomatoes are a Greek speciality and one of the most traditional Greek foods around. Especially this way is a little inproved with healthyer ingreedients and not losing on taste, in fact it tastes better. the optional veggies are a must, and I'd recomend you spread them chopped all over the pan. -- posted by Chef Nikko-san

Vendange Harvest Sausages With Grapes, Thyme and Wine

Thu, 17 Sep 2009 14:05:46 -0400

A traditional Italian or French dish--called 'Salsiccia all'Uva' in Italian-- typically served from large vats at Vendange autumn grape harvest celebrations. Quite popular here in the Southern California Wine Country, as well! Preferably use a meaty best quality pork sausage which is lean and not highly seasoned (allow 1 or 2 sausages per person). I like to use a mixture of sweet and hot Italian sausages or local smoked chicken and apple sausage, but any good meaty sausage will do. Serve piping hot with potatoes or pasta, assorted cheeses, a good baguette or rustic peasant bread, and a bottle of the year's new vintage Beaujolais Nouveau or Gamay Beaujolais wine! -- posted by BecR

Roast Rack of Lamb With Herb Crust

Fri, 18 Sep 2009 16:35:24 -0400

This is such an elegant entree. The presentation is just beautiful - with the chops bones - and the beautifully browned crust.....so good. I served this with smashed garlic potatoes and Recipe #386491 - Favorite Creamed Spinach -- posted by Jb Tyler, TX

Chicken Stew

Mon, 21 Sep 2009 00:57:15 -0400

This is a very hearty stew. I got this recipe about 30 years ago from "Family Circle". My son was 5 or 6 and would not eat many vegetables but liked this, so it was a keeper. He never noticed the okra in it. You can also substitue or add what you like to it easily. This makes a huge pot, so be ready to share or freeze some! I cook it on top of the stove in a dutch oven. I serve it with corn muffins and it is a meal. I hope other's enjoy it. Note: If using left over turkey, use chicken broth instead of water. -- posted by Chef #1388586

Light Apple Dumplings

Tue, 22 Sep 2009 13:00:22 -0400

A wonderful simple recipe for an incredibly light dessert. -- posted by EyesForASkinnyFuture

Spiced White Hot Chocolate (Crock Pot)

Tue, 22 Sep 2009 13:35:18 -0400

from 1001 Best Slow Cooker Recipes. -- posted by dicentra

Chicken Winter Casserole

Tue, 22 Sep 2009 13:39:10 -0400

This all in one casserole combines chicken and vegetables in a rich tomato sauce. -- posted by English_Rose

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Fri, 25 Sep 2009 00:58:40 -0400

This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt. -- posted by French Tart

Red & Green Potato Saute

Mon, 28 Sep 2009 01:02:45 -0400

I like this cause i love to eat peppers, I first thought of this when i was in college and had limited resourses and money, great for those who have gardens, or want a cheap, easy, and fillin meal for a family of 4 or reduce the nums and make just for you. (rub rosemary and basil in the palm of hand and add over all) (Add cayenne pepper to add a lil heat to it.) when cooking this dish you want to remember to keep the veggies nice and crsp when you eat it. -- posted by Lynn54

Grilled Eggplant Stacks

Mon, 28 Sep 2009 01:53:43 -0400

This is delicious as is or for a nice presentation stack with fresh or grill tomatoes, and mozzarella cheese. Drizzle with the leftover marinade. -- posted by ~Rita~

Harvest Chicken Bake

Mon, 28 Sep 2009 11:50:37 -0400

A hearty casserole that uses the colours and tastes of fresh produce from the garden. -- posted by Chef Sharon 15

Oma's Split Pea (Erwten) Soup

Mon, 28 Sep 2009 14:53:57 -0400

The closest I've come to my mother-in-law's absolutely delicious split pea soup. I've even converted a few friends who said they didn't like pea soup. With autumn in the air, it's the perfect time to start thinking about some good and hearty pea soup. I usually double the recipe and freeze half. -- posted by MissChief

Suzy's Colorful Southern Fried Corn & Okra Medley

Wed, 30 Sep 2009 15:31:18 -0400

This recipe comes from my ideas to combine garden surplus.Keep it healthy and colorful, plus the kids love it ! This is my answer to comfort food , you'll see why ! -- posted by Susan in Hillsboro Tn USA

Angelina's Restaurant Crab Cakes - Maryland

Mon, 05 Oct 2009 13:54:24 -0400

This is the original as it appeared in the "Baltimore Sun" as a recipe request, recently. This was also printed many years ago, but has made a new a recent appearance again paralleling the closure of "Angelina' and subsequent auction of the restaurant. With the sale of the restaurant this crab cake recipe goes along with it. History as follows from Angelina's website. "In 1952, Angelina Tadduni and her family began a neighborhood Italian restaurant in a row home in northeast Baltimore. Building upon its local popularity, Bob and Carole Reilly purchased the restaurant in 1968 and added several essential features to the Angelina's legacy. Among these were a renowned Irish pub (the first to serve draught Guinness in Baltimore) and the finishing touches on the celebrated crab cake recipe. The success of this signature dish made Angelina's name famous far beyond the old neighborhood, and the crab cakes began accumulating a list of awards too lengthy to include here. Visitors from across the country came to Angelina's seeking the best known crab cakes in a city best known for crab cakes." "This recipe is straightforward and unadulterated and what you will get are authentic Maryland-style crab cakes. The real key to making good crab cakes is the use of top quality crab meat, and very little filler as possible. It's equally as important to be very careful with the fragile lumps, as you don't want to break up the lumps that provide the best formed crab cakes you will ever see, and without over-mixing. Enjoy this recipe as this is a Baltimore staple, and what a tradition it is. -- posted by Andi of Longmeadow Farm

Cranberry Deer Balls

Mon, 05 Oct 2009 16:39:58 -0400

my Christmas table would not be the same without these succulent balls. I make them often in the winter after my dad and uncle get their bow hunting in. If you can't get vension they are equally good with ground Elk or ground beef -- posted by GingerlyJ

Turkey, Veggies & Wild Rice Soup

Mon, 05 Oct 2009 17:08:54 -0400

Keep toasty as the weather turns cool with this tummy-warming homemade soup. Made hearty with turkey, rice, a bounty of fresh vegetables, and savory seasonings, the recipe it easy to follow and results in a tasty dish you can be proud of. -- posted by Feast Your Eyes!

Green Dumplings

Tue, 06 Oct 2009 15:02:45 -0400

This is from Simply in Season. -- posted by Valeria

A Grape Picker's Lunch! Sausages and Lentils With Thyme and Wine

Thu, 08 Oct 2009 11:19:42 -0400

I am lucky enough to live in the Cognac and Pineau grape growing area of South West France - we also grow grapes for the excellent local (Charente-Maritime) wine in this area. Our woodman, Monsieur Jacquot, has a small chateau with several vineyards, and every year we are invited to join in on the first or last day of the "Vendange" - the grape harvest. And, every year, Madame Jacquot prepares and cooks the most delicious food for all of the grape pickers, family and invited friends. This year (2009) the harvest started on the 1st October, and this is the dish she made for us, served simply with fresh salads, assorted local breads, local butter, cheese and of course local wine, pineau and cognac. I asked her for the recipe and she rattled out the ingredients at a rapid pace, whilst I scribbled them down on the back of an envelope! I have recreated this recipe at home twice now, and this is ALMOST as good as hers is! (Mind you, she set hers out on long tables with white linen and beautiful old vintage crockery.......I found out that the white linen were bed sheets! NEVER used on a bed she stressed, kept for large gatherings.) The key to this recipe is SIMPLICITY and GOOD sausages and wine. I used local Toulouse sausages, meaty and with a high 85% meat content. But you can use ANY good, meaty sausages that you have available locally - I bet high quality venison or Angus beef sausages would be brilliant in this dish. Also, DO try to source Lentilles Vert de Puy green Puy lentils; they make all the difference to this wonderful harvest dish. I hope you enjoy this recipe as much as we did, sitting at the long table in the old barn, under ancient beams and with beaming faces and loud laughter. ( PS: I cut this recipe RIGHT back from 30 people to just 4! Please adjust the amounts to suit.) -- posted by French Tart

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

Acorn Squash Stuffed With Venison and Corn

Fri, 09 Oct 2009 17:03:06 -0400

I had never worked with Acorn Squash before, so I kind of made it on the spot, but it is delicious! This is a yummy, cheap way to use left overs and still have fall flavors. You can substitute the meat for beef or leave it out and add extra veggies for a vegetarian meal. Can be used as a side dish for a larger group accompanying a larger entree. -- posted by gregobr8

Green Hell Chili Verde With White Beans and Pork

Sun, 11 Oct 2009 02:49:15 -0400

Another long prep recipe, this hearty and spicy stew is an excellent part of a harvest meal or just perfect for colder days. All of my recipes take a while and produce copious amounts of leftovers, and lend themselves to quick meals later. Green Hell Chili Verde with White Beans and Pork is no exception. Everything from scratch, whenever possible. Adjust the heat by either adding or subtracting fresh jalapeno peppers. Green tomatoes can substitute for tomatillos, or use both if you want. The beans need to be white, but Great Northern beans work really well. Corn flour or wheat flour are important - using cornstarch makes it slimy. Better Than Bouillon makes an excellent Ham Stock concentrate (FYI). -- posted by E. J. Hilden

Autumn Wild Rice

Mon, 12 Oct 2009 18:00:58 -0400

A beautiful chewy autumn side filled with a blend of wild, whole grain brown rices apples, onions and a kick from a jalapeno. I use Lundberg Rice blend, But if you can't find it go for brown rice of choice. Start the rice cooker before dicing the goodies. This would be a nice stuffing! -- posted by ~Rita~

Mini Pumpkin Cakes With Cinnamon Buttermilk Glaze

Wed, 14 Oct 2009 14:19:04 -0400

These pumpkin cakes are the perfect dessert for the holiday season! -- posted by Chef #1394825

An Autumn Pot Roast Dinner With Cider Gravy

Thu, 15 Oct 2009 16:20:05 -0400

The classic pot roast dinner gets a quick, autumn-like makeover in this delicious recipe. Instead of white potatoes, green beans and carrots; it's prepared with creamy sweet potatoes and butternut squash. Warm, sweet spices season the roast, and a delicous apple cider gravy finishes off this comfort meal. -- posted by Feast Your Eyes!

The Best Broccoli Cheddar Soup With Chicken

Mon, 19 Oct 2009 12:13:13 -0400

This is delicious and lower-fat than most creamy soups as it has no cream in it. I have adapted it from a number of broccoli soups and added chicken (use pre cooked to save time) to make it a more complete meal. Perfect winter comfort food! -- posted by Chef #1113957

Spicy Macaroni and Cheese

Mon, 19 Oct 2009 12:14:33 -0400

From foodnetwork.com. This is the easiest way to make homemade mac and cheese that I've ever come across...in fact I've been altering all other mac and cheese recipes to reflect the method of prep in this recipe. I make this when I've got 15 minutes to throw together a meal (not including cooking time.) It doesn't hurt that this is a REALLY tasty macaroni recipe. Can be served as a side dish, but we're veggies so we usually eat it as the main dish. Hope you enjoy. -- posted by I Cook Therefore I Am

Grown up Expresso Cocoa

Fri, 23 Oct 2009 01:21:46 -0400

I had a dream one night that I was making this treat and woke up and had to try it -- posted by GingerlyJ

Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors

Fri, 23 Oct 2009 16:35:11 -0400

A beautiful golden-hued butternut squash soup, with a delightful Thai accent! Delicious! The perfect first course for an autumnal meal, or serve as a light main course with a tossed salad and crusty bread. Recipe is an adapted one from Whole Foods Market. -- posted by BecR

Sprouts, Bacon and Figs

Mon, 26 Oct 2009 12:31:22 -0400

A perfect fall recipe from Mark Bittman of the New York Times. -- posted by DrGaellon

Tortellini With Turkey Sausage in Creamy Butternut Apple Sage

Mon, 26 Oct 2009 12:32:23 -0400

A Turkey dinner! Yes! Turkey sausage with butternut, apples, onions and cranberries. Flavored with crisp sage and garlic. For a quick and easy method look here Recipe #194908. The sausage can be removed from the casing and crumbled and cooked. -- posted by ~Rita~

Bring Me Your Head on a Platter! Cauliflower

Tue, 27 Oct 2009 11:56:25 -0400

OK just the Brain Food here! This is a take off of my Recipe #106251 using a different method to keep it looking like a brain for Halloween. Do take note all microwaves cook differently so take care when roasting not to over do. Oh by the way cauliflower is Brain food! A recent study done by McLean Hospital, an affiliate of Harvard Medical School, suggests that taking a minimum of 500mg of citicoline supplements a day can help boost mental energy and efficacy. Citicoline, a natural substance found in all living cells, can also be ingested via cauliflowera source of choline, which is converted to citicoline in the brain! -- posted by ~Rita~

Easy Chicken and Dumplings

Fri, 30 Oct 2009 12:31:09 -0400

Cobbled together from several recipes found on Recipezaar. Celery is optional because I hate it, but it is very traditional for chicken and dumplings. -- posted by DrGaellon

Warm Pasta Provencale With Spinach, Goat Cheese and Herbs

Thu, 05 Nov 2009 02:02:44 -0500

Pasta Provencale is a breeze to prepare, with only about 30 minutes from start to finish! It's great served for lunch on the patio or terrace, or as a starter for a dinner party-- and may be enjoyed either warm, or at room temperature. Serve with a good crusty bread and bottle of wine, et voila! -- posted by BecR

Ambrosial Roasted Garlic Cauliflower

Thu, 05 Nov 2009 11:33:14 -0500

This Golden Roasted Sweet Cauliflower fragrant with rosemary, garlic, and saffron is submitted this here http://www.cuisinartstandmixer.com/recipes/index.php?recipe_id=2479 hope you enjoy and do vote for it!. It is topped with rich creamy roasted garlic sauce. -- posted by ~Rita~

Timberline Hot Chocolate

Fri, 06 Nov 2009 17:45:07 -0500

A beautiful hot chocolate to make for the family whenever the mood strikes. When is hot chocolate not welcome? -- posted by Annacia

Acorn Squash With Citrus and Chile

Mon, 09 Nov 2009 10:04:43 -0500

I really enjoy acorn squash and can't wait until the fall crop is ready each year. Zaar has a ton of recipes with acorn squash stuffed with just about everything, but after an extensive search I couldn't find one similar to this one. I was surfing the 'net and found this recipe at the Care2 website @ http://www.care2.com/greenliving/acorn-squash-with-citrus-and-chile.html Care2 says this about recipe: Something magic happens when you roast an autumn squashit transforms from a hard, grainy, starchy thing to a mellow, creamy, sweet miracle. Matching autumn squash with flavors like cinnamon and brown sugar is a natural; but we found a recipe that adds tart and spicy to the sweet taste of acorn squash, that is fresh and surprising but still warm and comforting. Why not switch things up a bit with this roasted acorn squash with chili and citrus! -- posted by SassiFras

Glazed Roasted Chestnuts

Wed, 11 Nov 2009 16:20:13 -0500

Yes! Hot roasted chestnuts need only a touch of salt. But once cooled this is the way to reheat them adding more sweet nutty flavor. To roast chestnut check out Recipe #108746 or buy jarred shelled chestnuts. If you make a lot you can chop them and add to a stuffing/ dressing, soup or use in a dessert. -- posted by ~Rita~

Lentil Skillet (With Cumin and Lemon)

Thu, 12 Nov 2009 15:20:17 -0500

Warm comfort food. Someone gave me this recipe years ago. To provide contrast, serve with something crunchy and/or something colorful. I tend to cut the recipe in half, and then use less olive oil and more cumin. Also I sometimes find the uncooked garlic a bit harsh; wilting it a bit in the bottom of the pan may be wise. -- posted by Michelle from Central Time

Roasted Butternut Squash and Leek Soup

Fri, 13 Nov 2009 17:14:23 -0500

This is my adaptation of several squash recipes I've seen. This is a great recipe for a first course of dinner, lunch or snack. It can be prepared up to 2 days ahead of time (bring to work!). Reheat refrigerated soup before adding garnish. For vegan option, use Vegetable stock rather than chicken stock, substitute olive oil for the butter and omit the cream. Make sure to use a vegan wine as well. -- posted by Austin Vegas

Minestrone With Turkey

Tue, 17 Nov 2009 01:17:30 -0500

From TOH Dec/Jan 2008 issue. I plan to try this with leftover turkey after Thanksgiving. I will probably add more turkey to this. The recipe says you can also add a can of rinsed and drained garbanzo or kidney beans. -- posted by Ginny Sue

Sweet Braised Whole Scallions (Molly Stevens)

Wed, 18 Nov 2009 16:10:55 -0500

This would be a fabulous, easy side dish for Thanksgiving. "As the scallions braise, the sweet anise flavor of the tarragon mingles with their oniony juices, giving the whole dish a candy-like sweetness. If you cant find fresh tarragon, or simply dont care for its taste, substitute fresh parsley or omit the herb altogether. The scallions will still taste delicious." Recipe is from "All About Braising: The Art of Uncomplicated Cooking" by Molly Stevens. -- posted by blucoat

Skillet Spiced Cranberry Chicken

Fri, 20 Nov 2009 01:58:50 -0500

I like to serve this easy one-pan dish throughout the holidays, when fresh cranberries are in season! Frozen or dried cranberries could also be used, for all year round appeal. Feel free to adjust sweetness to your tastes (we like it tangy). This chicken is great served with stuffing or rice, and your favorite seasonal vegetables. -- posted by BecR

Spiced Baked Pears

Fri, 20 Nov 2009 02:05:52 -0500

This is a perennial favorite for Thanksgiving! It's adapted from a recipe for Spiced Baked Apples by Lorraine Chausse on allrecipes. The pears make a really lovely presentation for dinner parties and can cook while you eat dinner. The recipe states 6 servings, but you can also halve them and just ladle the sauce over the half. These are yummy served by themselves or with some vanilla ice cream. -- posted by Heidigal

Baked Squash With Apples and Cranberries

Sat, 21 Nov 2009 13:14:13 -0500

The tart flavor of this cranberry-colored glaze perfectly balances the sweetness from any winter squash. If acorn squash is not your favorite, try butternut. -- posted by Annacia

Anyday Holiday Coffee

Mon, 23 Nov 2009 11:31:47 -0500

I made this this morning and enjoyed it so much I just had to share. It's very simple and diabetic friendly. I have a single cup brewer that I love but you may make a big pot full and serve as many as you like. Time given is for a single cup coffee maker. -- posted by Annacia

White Bean Chicken Chili

Tue, 24 Nov 2009 02:36:38 -0500

I looked for a long time for a good chili recipe, and never found one that quite did it...so I ended up with this, which is fairly simple, and lends itself pretty well to scaling up or down, and also lasts a good long time in a crockpot for parties and such. -- posted by pr0digal jenius

Couscous With Dried Cranberries, Pine Nuts and Fresh Mint

Tue, 24 Nov 2009 11:25:46 -0500

I found this recipe @ http://www.cranberries.org courtesy of Spinner Publications, Cranberry Cooking for All Seasons. I'm posting this here for safe keeping. Prep time is added into the cook time. Serve as a delicious side dish with lamb, poultry, or fish. -- posted by SassiFras

Holiday Yam Bake

Sat, 28 Nov 2009 18:26:52 -0500

A shameless rework of #37319 "Sweet Potato Casserole", this is a sweet treat that will make you want this for both dinner and dessert! Probably would make a fantastic pie. If you like candied yams or pumpkin pie, you will consume this with a quickness. -- posted by kittycatonline.com

Lazy Man's Simple Sweet Potato Casserole

Mon, 30 Nov 2009 10:17:04 -0500

My mom uses raw sweet potatoes and boils them. I just use the cans of sweet potatoes (yams on the can) to make mine... This recipe is so easy that even a caveman can do it! -- posted by Brad 007

Ham and Vegetable Soup

Tue, 08 Dec 2009 11:02:30 -0500

5 weight watchers points per serving, and worth everyone of them! Based on a diabetic recipe but very good even if it is good for you. -- posted by peacemaker

Hot Spiced New England Cider

Tue, 08 Dec 2009 16:34:47 -0500

A Basic Cider Recipe combining the best aspects of Vermont and Finger Lakes Cider Recipes Made with Real Maple Syrup. Can be done with either Apple or Apple-Pear Cider. -- posted by mithrilbalrog

Mom's Hot Buttered Rum

Fri, 11 Dec 2009 16:42:05 -0500

A delicious, simple drink for a cold night that will warm you right up from your nose to your toes! Prep time is just estimated time to make the mix. The number of servings will vary, depending on just how heaping your tablespoons are, but you should get close to 100 servings from a full batch, which is approximately 12 cups of mix. I've estimated from 100-150 servings, based on using anywhere from 1 1/4 Tbsp per serving to nearly 2 Tbsp per serving. The recipe can be easily scaled back to make less--it's pretty forgiving. Please note that the nutritional information is not entirely accurate, as it divides the single serving of rum into 100 servings, which means it really has a few more calories than shown. -- posted by Halcyon Eve

Evan Kleiman's Potato Latkes

Sun, 13 Dec 2009 20:36:41 -0500

This simple recipe is the one Evan's mother and now Evan have been making for years. Evan Kleiman is the chef owner of LA's Angeli Caffe, and best-selling author of numerous cookbooks, including "Cucina Fresca" and "Pasta Fresca". -- posted by blucoat

Sausage Wonton Cups

Tue, 15 Dec 2009 12:49:53 -0500

I made these for my niece's first birthday and they were a huge hit. I had to make several batches and they just kept disappearing all day. I usually make a double batch to make sure they last. Also, it is usually better to have a mini cupcake pan to make these. -- posted by Bekahbv

Braised Wild Boar Back

Thu, 17 Dec 2009 12:25:43 -0500

This is a recipe I adapted from a German cookbook that we have. The original recipe required a pot that you can use in the oven, as we don't own one, I used a frying pan and a small roasting pan made some adjustments for the temperature. The back cut of wild boar includes the spine and some of the ribs connected to it so 2kg may sound like a lot of meat, however a lot of the weight is from the bones. The meat without the bones would be a loin cut. I served it with potato dumplings and salad, but it would be good with boiled potatoes and Rotkohl as well. You should use a roasting pan that isn't too much bigger than the cut of meat. -- posted by Tea Girl

Cinnamon Rolls With a Cream Cheese Dough (Saveur)

Mon, 21 Dec 2009 17:00:16 -0500

This recipe for cinnamon rolls calls for folding the cream cheese into the layers of dough which makes for very rich and moist rolls. This dough may be prepared a day in advance and left to rise in the refrigerator overnight. You can play with the filling - omit the nuts and/or raisins, it's still great. This recipe was published in Saveur Magazine. For illustrated step-by-step instructions: http://www.saveur.com/gallery/Making-Homemade-Cinnamon-Rolls -- posted by blucoat

Gazpacho Rice Salad

Fri, 25 Dec 2009 00:09:06 -0500

This looks like a great salad for summer. I'm posting it here so I don't lose it between now and then! I copied this on the back of my checkbook from someplace -- I'm not sure where. -- posted by Lorraine of AZ

Caramelized Onion Mashed Potato Soup!

Fri, 25 Dec 2009 10:53:08 -0500

Combo of French onion soup and creamy potato soup. A nice use for leftover mashed potatoes is in this soup used to thicken and giving more creamy comfort without cream or flour. Recipe #203524 or Recipe #230921 can be followed for this soup for a different twist. -- posted by ~Rita~

Pastrami Reuben Casserole

Mon, 28 Dec 2009 16:05:52 -0500

Nice recipe for when you are craving a reuben, but don't want the bread carbs. -- posted by *Kathy*

Beef Kabobs

Mon, 28 Dec 2009 16:50:11 -0500

Inspired by a recipe from the Creme de Colorado Cookbook. One of my favorite recipes to make during the summer. -- posted by *Kathy*

Beef Tenderloin With Cranberry-Port Sauce and Gorgonzola

Mon, 28 Dec 2009 16:50:27 -0500

A friend made this recipe for a dinner party, and it was amazing! -- posted by *Kathy*

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

Best of Both Worlds Potatoes Anna

Tue, 29 Dec 2009 14:24:49 -0500

For a twist on traditional holiday potatoes, this is an awesome recipe. It mixes both sweet potatoes and regular potatoes in a traditional Potatoes Anna layered casserole dish. I got the recipe from Optimum Wellness magazine and it was a huge hit at my Christmas Eve dinner! -- posted by Irishgal523

Southern New Year's Day Soup

Sat, 02 Jan 2010 10:30:47 -0500

This wonderfully healthy collards and black-eyed pea soup by Sarah Cooper is a natural for New Year's Day. It started as a Cuban-style collards soup that included bacon fat, short ribs, Cuban sausage and ham hocks. Eventually Ms. Cooper decided to "de-fat" and change some of the ingredients to typical southern ones. The results are both aromatic and hearty, perfect on a cold day. To shorten prep and cooking time, you can use canned black-eyed peas, drained, rinsed and added towards the end of cooking time. Note: the recipe does not include soaking time for the dried peas. From the Atlanta Journal Constitution. -- posted by ninja

"healthified" Decadent Hot Chocolate

Sat, 02 Jan 2010 10:31:55 -0500

A recipe from Tablespoon.com that makes a healthier version of hot chocolate. 50% fewer calories, 77% less fat and 20% more calcium than the original recipe. -- posted by Lauralie41

Creamy Butternut Squash & Potato Soup (Vegan)

Tue, 05 Jan 2010 11:27:31 -0500

A rich and creamy soup. Perfect for cold Winter nights. -- posted by HippieVeganMamaTo5

Shrimp in Lobster Cream Pot Pie

Tue, 05 Jan 2010 12:16:50 -0500

This is a Brazilian pot pie that I have put my twist on it that is the shrimp filling that is very mouth watering. This is my Dad's crust recipe. It's very flaky and melts in your mouth. It looks like is very complicated but is not. Please try! You won't regret it!!! BTW the crust is the best part so whatever you want to fill your pie with is cool! -- posted by Brazilianflavor in Atlanta, GA

Rosemary White Beans

Mon, 11 Jan 2010 16:54:00 -0500

Great Northern Beans in a savory broth. This is filling but healthy comfort food for rainy Northwest nights. This recipe was posted in the Everett Herald on December 30, 2009. -- posted by TrailChef

Trichy Coffee

Tue, 12 Jan 2010 17:39:49 -0500

This recipe was in an email newsletter from My Daily Moment and would be a wonderful after dinner drink or nice treat on a cold winter evening. -- posted by Lauralie41

Southwestern Shepherd's Pie

Sat, 16 Jan 2010 18:32:09 -0500

Clipped from a newspaper food section, but I don't remember which one anymore. The sweet potato topping caught my eye, and I thought it might be good to make. Posted here so I wouldn't lose the recipe. -- posted by *Kathy*

Boeuf Aux Carottes (Beef Stewed With Carrots)

Tue, 19 Jan 2010 15:49:55 -0500

A classic French peasant dish, the long slow stewing with carrots and pearl onions gives the meat an unexpected sweetness. Stew beef would be traditional and may be substituted, but the short ribs give it an additional unctuousness from their gelatin. Bone-in is preferable, but the nutrition information comes up wrong, so I listed the boneless first. (This could also be adapted for the crockpot - brown the meat, deglaze with the wine, then combine with the veg, spices and stock in the slow cooker. Cook on low 6 hours, then add carrot coins and cook another 2 hours.) Adapted from a recipe by Kerry Saretsky at Serious Eats http://bit.ly/6W1Cqn -- posted by DrGaellon

Cute Pacific Cod With Baby Roastie Potatoes- from the Farm

Thu, 21 Jan 2010 16:14:26 -0500

Roasted Cod with delicious roasted potatoes. How bad could this be? -- posted by Andi of Longmeadow Farm

Chicken Rice/Noodle Soup

Thu, 21 Jan 2010 16:49:47 -0500

I've been trying to perfect my chicken soup for a while now and my husband tells me I finally found the winner. My toddler enjoyed it as well. Spices are mostly to taste I used left over chicken from the night before. -- posted by JenniferElizabeth

Grilled Pineapple Burger... Perfection on a Bun.

Mon, 25 Jan 2010 17:33:31 -0500

This can be made with turkey or ground buffalo meat. Serve with salt and vinegar potato chips and a fresh salad. -- posted by College Girl

Grilled Quesadillas

Tue, 26 Jan 2010 11:14:29 -0500

Here it is only January and I'm thinking of summer. This is a recipe that I think would be enjoyed by the vegetarian and non veg. Source: Canadian Living's Best Barbecue -- posted by Dreamer in Ontario

Tasty, Meat and Condiments Free Vegetable Soup!

Tue, 26 Jan 2010 12:31:23 -0500

Vegetable Soup! If you took away the egg which I myself forgot to add in anyway, it would even be vegetarian and vegan. Completely healthy without the need to add ANY condiments at all, unless you need a stronger taste. In that case you can add pepper/salt/soy sauce/meat/stock but this is for the health conscious who don't mind fresh tasting vegetable soup that is not strongly-flavoured. Enjoy! -- posted by Chef #1531879

Chili and Lemon Shrimp Skewers

Tue, 26 Jan 2010 13:37:18 -0500

This chili and lemon marinade goes equally well with chicken. Time does not include marinating. These can also be done on the grill instead of broiled. -- posted by English_Rose

Risotto With Spinach, White Mushrooms, and Chicken

Thu, 28 Jan 2010 15:58:37 -0500

I love risotto. Its so creamy and really hits the spot. The combination of spinach, mushrooms and chicken is both delicious and healthy. -- posted by Chef #713968

Lasagna With Turkey Sausage

Mon, 01 Feb 2010 10:21:05 -0500

This is the lasagna recipe my mom always made. It's a family favorite. There are instructions in this recipe if you want to make it ahead of time and keep in the fridge before baking. -- posted by andrea.e

Granny's Chili (With Noodles)

Mon, 01 Feb 2010 12:18:31 -0500

This is the chili recipe that I grew up with that was passed down from my Granny, to my mom, to me! I absolutely adore it, even if it's not a purist's idea of chili. Yes, there is canned Chili in the recipe, but it's still delicious and super easy. It makes plenty to freeze and reheat whenever you don't feel like making dinner! -- posted by Sara Bates

Maple-Pumpkin Flan

Tue, 02 Feb 2010 10:34:11 -0500

An easy-to-make starter with sophisticated looks. Recipe from Dorie Greenspan in "Parade" magazine. -- posted by Chef #711171

Chicken and Mushroom Soup

Sun, 07 Feb 2010 22:12:32 -0500

Thick and hearty. Adapted from a recipe at allrecipes.com. -- posted by DrGaellon