Recipezaar: Small Appliance recipes

Gingerly's Tangy Tomato Soup

Fri, 16 Oct 2009 17:35:09 -0400

I've seen so many recipes for Tomato soup on Zaar but nothing like mine so I decided to post it -- posted by GingerlyJ

Turkey Kubideh (Persian Ground Meat Kabob)

Fri, 16 Oct 2009 17:41:27 -0400

When we go to our favorite Iranian restaurant, my wife usually orders Chicken Kubideh. Here's my go at it, but using turkey instead. I add butter, because ground turkey is so fat-free that the kabobs could come out dry. I use my gas grill, but feel free to use a charcoal BBQ or broil indoors. -- posted by Ohmikeghod

Pyzy Drozdzowe

Sun, 18 Oct 2009 09:59:55 -0400

This is a recipe for "pyzy" which are balls of dough, which my mom serves with ghoulash. This is my dad's all-time favourite dinner, so my mom finally perfected a recipe for the bread-machine so she wouldn't have to keep doing them by hand! -- posted by CoCaShe

Healthy Caesar Dressing

Mon, 19 Oct 2009 13:28:34 -0400

a great tasting alternative to traditional Caesar dressing. Guilt free and safe for kids too. My own version modified from several recipes that weren't 'quite right'. -- posted by Sugarledge

Best Homemade Lamb Gyros

Mon, 19 Oct 2009 14:31:26 -0400

After trying several other recipes and being disappointed, I've experimented multiple times to come up with this version. The meat is tender, flavorful, and pretty darn close to what you get at a very good Greek restaurant. I usually use lamb necks, which are very economical... but it does take some work to get the meat off the bones, and the yield is only about 50%. You need a good food processor and a grill to make this recipe!! Please note that you need to start at least two days before serving.. and three days is better. My fussy 5 year old LOVES this gyros even though she won't touch a hamburger. -- posted by MarySC

Carrot Crumb Cake

Mon, 19 Oct 2009 15:46:44 -0400

I'm not sure where I got this recipe from, but I've had it in my recipe stash for a long time. This is a diffirent kind of carrot cake, with a crumb topping. It resembles more of a coffeecake. It is easy to make using a food processor. -- posted by Sweet PQ?

Spice Mix!

Tue, 20 Oct 2009 16:31:17 -0400

Try this as a dry rub or add it to water for a brine. Sprinkle a touch into soup or a dressing. Possibilities are endless........ This is a very workable recipe. Just use the sugar and salt as is and add any dry ground ingredients you prefer equalling 3/4's cup of herbs and spices. Make this for gifts packed in dark glass with a description on a label. I know I have mine in cute little sacks, But that was to make my shipping charges lower. -- posted by ~Rita~

Apple-Cranberry Sweet Rice

Tue, 20 Oct 2009 17:16:59 -0400

Pretty and pink, this makes a lovely breakfast! I make this in my rice cooker, but it could also be done on the stove-top or in the microwave (or however you usually make your rice). -- posted by Burgz

Magic Bullet Gazpacho

Wed, 21 Oct 2009 12:30:30 -0400

Adapted from Susan #2's 'Lynn's Famous Gazpacho' for the Magic Bullet Blender. -- posted by patnmax

Low Fat Mint Cookies & Cream Cheesecake Cups

Wed, 21 Oct 2009 13:39:00 -0400

A decadent dessert that doesn't taste diet. -- posted by Chef #1421050

Green Herb Seasoned Salt

Fri, 23 Oct 2009 01:11:44 -0400

I like to use this when I reach for salt, So I lower my intake of salt and kick up the flavor of what I cook. I used home grown herbs that I dried whole. Leaves that are loosely packed into measuring cups. So if using store bought do take note the amounts of the whole herbs would be a lot less. I guesstimate my 2/3's. Great to season any game, roast beef or roast poultry. Season roast veggies, stuffing, rice or potatoes. How about a touch on your eggs. I do like heat but I kept it down in this using only peppercorns. You can add chili powder to really make it hot! -- posted by ~Rita~

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

Salsa Del Diablo Rojo

Sun, 25 Oct 2009 20:39:26 -0400

This is an addicting red salsa with a hot aftertaste that kicks you right in the teeth! When prepared correctly, it has a restaurant style consistency, which is not too thick, and not too thin. -- posted by JasoFett

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

Caribbean Way Smoothie

Mon, 26 Oct 2009 14:45:14 -0400

I found this recipe online at themommyplaybook.com. My son loves Smoothie King's version and this is supposed to be a good copy. I haven't tried it yet, but will in a few days. I just wanted to post it so I would have it accessible. **The recipe calls for papaya juice but Recipezaar changed it to papaya nectar. -- posted by Seven Wonders

Croque Monsieur Puffs

Mon, 26 Oct 2009 17:24:10 -0400

My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach 75. -- posted by College Girl

Presto! It's Pesto!

Mon, 26 Oct 2009 17:55:38 -0400

This is a really simple way to make a quick pesto sauce. -- posted by Cluich

Bollywood Chicken Skewers With Spiced Yogurt Dip

Mon, 26 Oct 2009 18:15:35 -0400

Toasted Indian spices and lots of green herbs set these skewers apart. The spiciness of fresh jalapenos varies greatly, so take a tiny taste to gauge the heat, then adjust to your preference. The yogurt dip provides a cooling contrast. -- posted by College Girl

Fall Harvest Smoothie

Tue, 27 Oct 2009 01:42:24 -0400

This recipe tastes like pumpkin pie in a glass! You will never know it is packed with veggies and fruits and "good for you stuff". Top with a little fat free whip cream for an extra-special desert. My teen-age daughter begs for this and sometimes we even heat it up for a thick soup. The key to this recipe is to make sure you use a blender/smoothie maker that has enough power to completely puree alll the ingredients; otherwise the squash will stay stringy. -- posted by RackeSRN

Candy Apple Milkshake

Tue, 27 Oct 2009 01:47:52 -0400

I played around forever before I came up with this perfect shake -- posted by GingerlyJ

Good Eats Pound Cake Light - Alton Brown

Tue, 27 Oct 2009 02:08:42 -0400

Transcribed from the 10/26/09 episode. Slow-churned European style butters have smaller butterfat crystals, which leads to smaller, finer bubbles and a finer texture in the finished cake, so splurge on the expensive butter for this! Be sure to use cake flour, not all-purpose; the finer particle size, the lower protein and the bleaching all lead to a better, more tender texture in the final cake. Substituting buttermilk for some of the eggs and butter lightens the cake, lowers the fat and calories, and adds a tangy note; Alton recommends whole buttermilk, not low-fat or non-fat. It's technically not a pound cake anymore, but we won't quibble with such good eats. -- posted by DrGaellon

Good Eats Pound Cake - Alton Brown

Tue, 27 Oct 2009 11:49:21 -0400

Roasted Sweet Potato Corn Chowder

Tue, 27 Oct 2009 12:22:47 -0400

This recipe was originally found on allrecipes.com. It is the perfect fall meal. -- posted by mewack

Boozy Cheesecake

Tue, 27 Oct 2009 12:38:23 -0400

Adapted from a recipe by my friend Aeire (author of webcomics "Queen of Wands" and "Punch an' Pie"). -- posted by DrGaellon

Texas Surprise

Tue, 27 Oct 2009 17:09:51 -0400

You won't find another sausage appetizer recipe quite like this one! From Garlic Lover's Greatest Hits. For a shortcut version, buy prepeeled garlic. -- posted by Chocolatl

Welsh Rabbit Bread for the Abm

Tue, 27 Oct 2009 17:10:04 -0400

I don't know where this one came from, sorry. Time will vary according to your machine. -- posted by Chocolatl

Fall Harvest Bread for the Abm

Wed, 28 Oct 2009 12:38:24 -0400

From Electric Bread. This is a regular bread, not a sweet, cake-like pumpkin bread. Canned pumpkin is fine. Time will vary by machine. -- posted by Chocolatl

Pineapple Grape Smoothie

Thu, 29 Oct 2009 16:08:16 -0400

Something I threw together with ingredients on hand and it was great! No added sugars here! -- posted by JanuaryBride

Thanksgiving Cranberry Fig Jam

Fri, 30 Oct 2009 12:37:50 -0400

Aah! The last of the figs from my garden. Thanksgiving is 1 month away so I added cranberries, ginger root, orange, and vanilla. Try it on your turkey or pork roast. Also great on scones or warmed over pancakes making a wonderful holiday breakfast. -- posted by ~Rita~

Healthy Oatmeal Walnut Bread (For the Bread Machine)

Fri, 30 Oct 2009 17:11:12 -0400

Quite tasty! Starting it the night before gives the yeast lots of time to work. The oatmeal makes it soft and tender. Try one tsp of yeast for even more rise -- posted by Chef #808063

Onion Bread for the Abm

Sat, 31 Oct 2009 14:06:17 -0400

From Electric Bread. A little bit different from others I've tried, and very good. The smell is divine. The original had 1 teaspoon of poppy seeds, but I didn't think they did much for the recipe. You can certainly add them if you wish. You can also use 1 tablespoon onion paste instead of onion powder. Time will vary according to your machine. -- posted by Chocolatl

Jerk Marinade and Sauce

Sun, 01 Nov 2009 10:10:07 -0500

We had this on our trip to Jamaica and got the recipe from the Chef. It is AMAZING!!! We put this sauce in everything (burgers, chicken, pork, etc...) Its SPICY so please make it to your liking. -- posted by Cat-602

Tomato Soup

Mon, 02 Nov 2009 11:00:28 -0500

I got this from my friend Jimmy. Its the only Tomato soup I like. And its so easy! I usually double it to make enough for several meals. -- posted by Chef shewmake

Eggplant Hummus

Mon, 02 Nov 2009 11:01:59 -0500

I adapted this from a "hummus ghanoush" recipe from blog.fatfreevegan.com which has countless delicious and low-fat vegan recipes. This healthy dip is great with pita or vegetables (baby carrots, sliced bell pepper, cherry tomatoes, broccoli...). It's super easy to make but requires a blender or food processor. -- posted by Hanna Louise

Garlic Spread With Olive Tapenade

Mon, 02 Nov 2009 17:06:41 -0500

I originally made this to emulate the sandwich spreads you get at the Safeway deli. (Those sandwiches are super addicting, but we don't live near a Safeway anymore!) This is a pretty perfect match and is SO GOOD on sandwiches, but also makes a very pretty party appetizer if you spread the garlic spread on toasted baguette slices and then top with the olive tapenade. I always use reduced-fat cream cheese and mayo. I have made this several times without the kalamata olives (they're more expensive so I don't always have them on hand) and we enjoyed it just the same. Recipe yield and prep times are approximate...I'm horrible at paying attention to things like that... -- posted by Robyn's Cookin'

Soy Free, Vegan, Dairy Free, Delicious Pumpkin Pie!

Mon, 02 Nov 2009 22:14:19 -0500

I developed this recipe because I was unable to find a tasty pumpkin pie recipe that was all of the above. This pie is SO good! Just like real pumpkin pie. Let me warn you that this pie is a no bake, so it has a lighter texture. Also, preferably you will need a high speed blender. -- posted by Chef #629158

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

Quick Berry Beer Sticky Buns

Tue, 03 Nov 2009 14:29:13 -0500

Recipe a friend and I adapted from Serious Eats. Not for those on a diet...but oh so good! The beer replaces the yeast used in many sticky bun recipes which saves the rising time. -- posted by MommySakura

Chipotle Marinade for Grilled Chicken

Wed, 04 Nov 2009 11:02:24 -0500

This makes a thick, delicious paste that coats the chicken with tons of flavor. I like to make more than one batch at a time, apportioned into quart-sized ziplocs containing enough marinade for two chicken breasts. I freeze my chicken in the same bag with the marinade; the night before I intend to grill, I put the whole bag in the fridge and let it defrost / marinade overnight and all through the next day. I like to serve some fresh, homemade pico de gallo on top. Note: When I open a new can of chipotles, I always freeze them individually with the adobo sauce split evenly among each "batch." Therefore, I'm not positive about the amount of adobo sauce I add, but the 1 tablespoon listed below is a decent approximation! -- posted by Robyn's Cookin'

Cilantro-Lime Salad Dressing

Thu, 05 Nov 2009 02:02:51 -0500

I love making Mexican food but GOTTA have a lighter veggie side to serve with the heavy food. This dressing is really simple but wonderful served over romaine, lots of fresh veggies, and a little homemade pico de gallo! -- posted by Robyn's Cookin'

St. Louis Gooey Butter Cake

Thu, 05 Nov 2009 02:02:56 -0500

Molly Killeens gooey butter recipe as listed in the New York Times. -- posted by lmt425

Salsa

Thu, 05 Nov 2009 02:15:02 -0500

A mild tomato and sweet pepper salsa with cilantro and lime. Easy and fast to make using a food processor, but can be prepared by chopping the vegetables by hand if a food processor is not available. For a thicker salsa squeeze some of the juice out of the peppers and onions after processing and before adding the other ingredients and strain some of the liquid from the canned tomatoes before adding them to the mix. -- posted by Chef #578370

Coconut Tapioca Pudding With Bananas

Thu, 05 Nov 2009 02:31:07 -0500

Adapted from The Ultimate Rice Cooker Cookbook by Beth Hensperger and Julie Kaufmann. This recipe is written for use with a fuzzy logic rice cooker with a porridge setting. -- posted by Lille

Creamy Greek Salad Dressing

Thu, 05 Nov 2009 14:24:14 -0500

A couple of my favorite Greek restaraunts of all time serve their salads with a creamy Greek dressing. I assumed it was a common occurance until I started searching for recipes so I could duplicate it at home. I'm so happy to have finally found one on this site (Recipe #59898)! All the non-creamy dressings are too tart for me (and believe me, I've tried several)...this one hits the spot!! The credit for this recipe should be given to evelyn/athens...mine is only a slight modification of hers. (Mine includes homemade buttermilk and less feta.) -- posted by Robyn's Cookin'

Tofu and Leek Burgers

Fri, 06 Nov 2009 15:45:46 -0500

Looking for something else to do with leeks besides potato & leek soup? Try this! -- posted by LilWubs

Ricciarelli - Italian Almond Cookies

Fri, 06 Nov 2009 17:27:09 -0500

Fantastic almond cookies from the Tuscan town of Siena, Italy. These wonderful cookies are very popular year around, but especially at Christmas time! -- posted by BecR

Pumpkin Ice Cream With Maple Pecan Sauce

Sat, 07 Nov 2009 17:31:36 -0500

It's time for all thing pumpkin! Came across this recipe in The Washington Times. It called for breaking up gingersnaps & adding them to the ice cream when it is almost firm. I prefer to serve them on the side. Better to make the custard ahead of time - it needs a 3 hour minimum chill time (preferably overnight) before processing in ice cream maker. Once churned, eat it quick - it gets grainy when stored beyond a few days in the freezer. Actually it has the best mouth feel after about an hour in the freezer after being churned. -- posted by Buster's friend

Delicious Pizza Crust

Sun, 08 Nov 2009 08:42:16 -0500

Easy pizza crust, great for college life or a family on the go. Prep time does not include time in bread machine. Cooking time does not include second baking with sauce and toppings. -- posted by Jadalynn

Sugar Cookie Cut-Outs

Sun, 08 Nov 2009 09:00:53 -0500

I had misplaced this recipe and recently found it again. When DD was in Kindergarten the children had to take turns bringing a snack to school for everyone to share and DD loved to bring these cookies. I love this recipe because it doesn't require refrigeration before rolling out and because the cookies always turned out beautifully. The recipe is from a little booklet called Wilton Christmas Recipes & Ideas. Note: If you're using margarine, be sure to use the hard margarine that comes in a brick like butter, not soft tub margarine. -- posted by Dreamer in Ontario

Toasted Marshmallow Milk Shake

Sun, 08 Nov 2009 20:12:20 -0500

My son found this recipe on-line and had to try it. It is very good. I toast the marshmallows in the 400 degree oven by putting them on parchment paper in a cookie sheet. It takes about 3-5 minutes for them to get nicely toasted on top. -- posted by Good Cook Wanda

Chickpea Patties With Apricot Mayo Recipe

Mon, 09 Nov 2009 10:03:32 -0500

I love chickpeas and apricots. I was looking for meatless recipes on the net and came across this unique recipe. I found this at the Care2 website @ http://www.care2.com/greenliving/chickpea-patties-apricot-mayo.html These delicious high-protein, low-fat patties are served with a mouthwatering vegan apricot-basil mayonnaise that tastes like summer sunshine. It can also be used as a sauce for whole grains, potatoes, and grilled or steamed vegetables.You can make your meatless meal a stellar taste experience thanks to the Mediterranean way of eating. -- posted by SassiFras

Cashew Milk

Mon, 09 Nov 2009 14:41:00 -0500

I came across this delicious sounding milk-substitute while searching on the 'net. I found this recipe at the Care2 website @ http://www.care2.com/greenliving/milk-alternatives-recipes.html -- posted by SassiFras

Oat Milk

Mon, 09 Nov 2009 14:49:51 -0500

One more healthy milk-substitute I found on the 'net. There was a sorta similar recipe on Zaar, but wasn't the same as this oneThis was found on the Care2 website @ http://www.care2.com/greenliving/milk-alternatives-recipes.html Hope you enjoy this! -- posted by SassiFras

To Beer or Not to Beer - Wheat Bread (Hand or Abm Dough Cycle)

Mon, 09 Nov 2009 15:19:33 -0500

My first really good loaf of bread was from a BakinBaby roll recipe that used beer. This recipe has several differences in ingredient ratios and a pre-ferment or sponge (non-sourdough) is used to mellow the flavor. You can substitue water for the beer if desired with good results. -- posted by Red Apple Guy

Best Vegan Mayo

Mon, 09 Nov 2009 15:20:10 -0500

Simple, quick and tasty enough to use as a stand alone dip. -- posted by Chef Marsha Jane

Basil, Lime and Pumpkin Seed Pesto

Mon, 09 Nov 2009 16:33:06 -0500

While searching for healthier recipe alternatives on the 'net, I ran across this one on the Care2 website @ http://www.care2.com/greenliving/basil-lime-pumpkin-seed-pesto-recipe.html Adapted from Tassajara Cookbook, by Karla Oliveira (Gibbs Smith Publisher, 2007). This terrific recipe highlights basils fresh flavor with rich, nutty pumpkin seeds and zingy limea nice change of pace! Basil, Lime and Pumpkin Seed Pesto is packed with nutrition and fiber, and is so complete it doesnt even require the tried and true Parmesan cheese! -- posted by SassiFras

Macadamia Milk

Mon, 09 Nov 2009 16:34:56 -0500

Yet another healthy milk-substitute that I found while searching the 'net. I didn't see anything even close to this on Zaar. I found this one at the Care2 website @ http://www.care2.com/greenliving/milk-alternatives-recipes.html Inspired by Raw Food, Real World (Regan Books, 2005). -- posted by SassiFras

Raspberry Vinaigrette

Mon, 09 Nov 2009 16:54:19 -0500

Quick and easy -- posted by AZPARZYCH

Cinnamon Raisin Bread (Abm)

Mon, 09 Nov 2009 16:55:08 -0500

Modified from "The Biggest Book Of Bread Machine Recipes," my 5 yr old son loves helping me make this, and even more, he enjoys devouring it. It makes a 1.5 pound loaf. It's supposed to be great when slices are toasted, but we never get it to last that long. -- posted by SnoBahr

Bread Machine Potato Bread

Mon, 09 Nov 2009 17:00:16 -0500

This makes a lovely lread with the convenience of instant potato flakes. -- posted by Sage

Cranberry Vinaigrette

Tue, 10 Nov 2009 16:12:57 -0500

Found this in local paper and posting for safekeeping. Guessing at portions. -- posted by WiGal

Hummus - Silky Smooth, from Scratch!

Tue, 10 Nov 2009 16:48:16 -0500

This recipe was published in the food section of my city paper from a local Lebanese restaurant. Amazingly smooth and creamy. "Baking soda is the secret to silky smooth hummus; it softens the beans so they cook quickly and break down easily when blended. The hummus can be prepared up to two days ahead and stored in an airtight container in the refrigerator until ready to use." -- posted by biznana

Cranberry Pineapple Sorbet

Wed, 11 Nov 2009 10:43:27 -0500

Recipe source: Simply Simpatico cookbook -- posted by ellie_

Tuna and Pepper Panini Melt

Wed, 11 Nov 2009 15:50:32 -0500

I recently acquired a panini grill and this is the first recipe that I tried on it. And is it ever good! -- posted by Irmgard

Spicy Pumpkin Soup

Wed, 11 Nov 2009 16:18:32 -0500

This is a recipe from a German cookbook that my husband made, it is supposed to be Asian-style. We made some changes to it to fit our tastes more. It is a lot of work, but it is really wonderful, warm and filling. It is important to chop everything before you start. For the pumpkin seeds at the end, I would suggest making your own with Mirj's recipe with salt and cayenne pepper: http://www.recipezaar.com/Roasted-Pumpkin-Seeds-13549 Prep time includes the chopping. -- posted by Tea Girl

Chocolate Crunch Salad

Thu, 12 Nov 2009 00:04:08 -0500

A wonderful recipe that combines a rich, tropical essence with a natural crunch. This simple and easy recipe will have you licking your plate! It's natural, raw, and combines sweet with bitter in a way that shouldn't be possible. However not only is this possible, it's delicious. This is adapted from Freedom's Raw Recipes (http://bit.ly/1IeyHo) and modified so that it requires no special equipment. All you will need to make this recipe is a knife and a blender. -- posted by Winkyboy

Peanut Butter Banana Smoothie

Thu, 12 Nov 2009 01:27:12 -0500

I LOVE this smoothie! YUM! -- posted by Chef Toodles

Choc Ripple Caramel Tart

Thu, 12 Nov 2009 15:13:03 -0500

Got this off the Arnott's site after looking for another recipe only to find it was already posted here but this one caught my eye and couldn't find it here and thought others would enjoy. Chilling times are not included 1 1/2 to 2 1/2 hours needed. -- posted by I'mPat

My Greek Salad

Thu, 12 Nov 2009 16:47:39 -0500

I don't remember where I got this recipe, but the dressing is sooooo good!!! The measurements make A LOT....it is what I used when making it for parties, so if you need only a small amount, please cut it down. -- posted by Brisket in Roses

Chocolate-Caramel Macadamia Nut Tart

Fri, 13 Nov 2009 12:01:19 -0500

A bittersweet chocolate ganache is spread in the bottom of the crust and is also piped on top of the nutty caramel filling. From December 2009 Bon Appetit magazine. Preparation time includes chilling times. -- posted by SweetJezebel

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

Pumpkin Cheesecake Frozen Yogurt

Sun, 15 Nov 2009 22:44:08 -0500

Recipe is from Relish.com. -- posted by SweetJezebel

Pumpkin Eggnog Custard Pie

Mon, 16 Nov 2009 01:36:53 -0500

This is a fantastically airy and well spiced pumpkin pie. This recipe was entered in the Martha Stewart Show's first annual pie baking contest in November of 2009. Even those who do not like pumpkin pie will love this! Baked in a gingersnap cookie crust and topped with cinnamon, vanilla meringue, this pie is sure to please! -- posted by CoreyMB

Vegan Spinach-Mushroom Quiche

Mon, 16 Nov 2009 09:56:11 -0500

My friends and family are always getting on me to publish my recipes; I don't really use them, nor do I regularly remember even what I put into my dishes. I took this dish to a vegan potluck last night, and it disappeared in seconds. This morning I was awoken at gun point (exaggerated for dramatic effect) to post this recipe.... So, I thought it wise of me to comply. This recipe takes me about an hour of prep time, and about an hour to cook. There are shortcuts one may take to cut down on the prep time, but the first time, I suggest leaving ample time to prepare. I have used a variety of nuts for this recipe, all working out well (this last time I ran out of sesame seeds, so I used 2 tbsp of my tamari roasted pumpkin seeds, and 1 tbsp of raw pecans). I also like to make my dishes gluten free for potlucks, so I used ½ cup of blue corn meal, and ½ garbanzo flour in place of the whole wheat pastry flour, the taste was amazing, but a little more crumbly then whole wheat pastry flower. Finally, I really recommend using sesame oil, but realizing it is expensive, olive oil will work. -- posted by Starvin' Vegan

Sticky Buns (Bread Machine)

Mon, 16 Nov 2009 11:45:12 -0500

Use your bread machine after dinner to make these sticky buns. Then refrigerate overnight, and pop them into the oven in the morning. What a way to start your day! NOTE: If you prefer to bake them right away, let the buns rise at room temperature, lightly covered with plastic wrap, about 45 minutes or until they are puffy and the tops are about as high as the pan itself. -- posted by buckeye1953

Easy One-Bowl Oatmeal Molasses Bread

Mon, 16 Nov 2009 11:51:58 -0500

This delicious bread is very simple & healthy yet requires NO KNEADING!!! It is a combination of this technique: http://www.instructables.com/id/I_Bread/ and this recipe: http://www.cookingbread.com/recipes/whole_wheat_bread/oatmeal_molasses_bread_recipe.html (ingredients are halved to fit in my mixer bowl). Prep time includes rising time. -- posted by Burgz

Blueberry Hill Percolator Punch

Mon, 16 Nov 2009 11:58:29 -0500

This is the perfect beverage for a sledding party, a winter weekend get-together or a holiday party. No designated drivers will be needed! -- posted by emmalee1942

Monica & Jamie's Hummas

Tue, 17 Nov 2009 00:54:22 -0500

Jamie and I own a graphic design business. One of our clients owns a Persian restaurant with a terrific Hummas appetizer. This inspired us to try our own hand at it. After trying many recipies, we've created this version with an array of the ingredients we liked best from what we tried. Here's my recipe, not too bad if I do say so myself! -- posted by Monica & Jamie Pearson

Triple Citrus Poppy Seed Cupcakes

Tue, 17 Nov 2009 01:07:39 -0500

Recipe is from the Spice Islands website. -- posted by SweetJezebel

Sweet Potato Cheesecake

Tue, 17 Nov 2009 16:07:14 -0500

Delicious! -- posted by Chef #278214

Sausage and Mustard Bread

Tue, 17 Nov 2009 17:44:10 -0500

Recipe is from the Spice Islands website. -- posted by SweetJezebel

Dewey's Simple Fruit Smoothie

Tue, 17 Nov 2009 21:30:27 -0500

A simple fruit and yougurt smoothie. -- posted by Dewey1216

Fresh Cranberry Walnut Salad With Grapes

Wed, 18 Nov 2009 14:02:55 -0500

A refreshing, crunchy, raw cranberry salad. Great as a side dish or on sandwiches. You need to make this one day ahead for the cranberries to marinate but it is worth waiting for. -- posted by Sherri at the Beach

Best Ever Chili Recipe

Wed, 18 Nov 2009 16:35:46 -0500

This recipe has been in the family for many years. Great for those cool fall nights or a Monday Night Football party. -- posted by wendyjoy

Spice-Kissed Pumpkin Pie

Thu, 19 Nov 2009 11:51:29 -0500

I usually don't like pumpkin pie but I had to try this one and I loved it. It's different with the hazelnuts and coconut milk. From the Heidi of the blog 101cookbooks. I didn't do the spice blend and I used only cinnamon. I used a frozen tenderflake crust and I got too much filling and had to put in ramekins. -- posted by Boomette

Fudge Babies

Thu, 19 Nov 2009 16:13:29 -0500

These little fudge babies are addictive. They're raw. They're from the blog of Chocolate-Covered Katie. http://chocolatecoveredkatie.com/2009/10/13/make-these-now/ -- posted by Boomette

Lentil Dip (Or Spread or Hummus)

Fri, 20 Nov 2009 01:24:32 -0500

Lentils made into a creamy dip! This can also be used as a sandwich spread. -- posted by Laura Zimmerman

Fluffy "cut-Out" Sugar Cookies

Fri, 20 Nov 2009 15:49:52 -0500

Have you ever had those sugar cookies at publix that are really fluffy and cake like? Well hear is that recipe. I think its the sour cream that makes it so fluffy. I also roll them out maybe 1/4 in thick and under cook them a little but thats probably a personal preference. They do take a little work just like any cut-out cookies but this is something that anytime I ask someone in our family what I can bring for dessert they always say this! I use my kitchen aid but before that I would use my hand blender as long as I could and then mix the last part of the flour in by hand. Hope you enjoy. -- posted by 998171

Pumpkin Soup

Sun, 22 Nov 2009 17:40:50 -0500

A big hit at Thanksgiving, even with the kids! (Based on a recipe from "Woman's World" magazine, 2004) -- posted by chakrates

Coconut Cream

Mon, 23 Nov 2009 16:18:01 -0500

Don't forget the Designated Drivers this holiday......they like to have fun party drinks too! -- posted by SoupCookie

Cherry Sour

Mon, 23 Nov 2009 16:17:56 -0500

Don't forget the Designated Driver this holiday.....they like yummy drinks too! -- posted by SoupCookie

Pineapple Tango

Mon, 23 Nov 2009 16:25:07 -0500

Remember the Designated Driver this holiday......they want fun drinks too! -- posted by SoupCookie

Tomato Blazer

Mon, 23 Nov 2009 16:26:42 -0500

Remember the Designated Driver this holiday.......they like delicious drinks too! -- posted by SoupCookie

Creamy Maple Shake

Mon, 23 Nov 2009 17:15:10 -0500

Comfort food in drink form. -- posted by SoupCookie

Violet Mustard - Traditional French Moustarde Au Violette

Mon, 23 Nov 2009 17:23:29 -0500

A delicate sweet and spicy mustard, originally from Brive in Western France. It is ideal served with meats of all sorts, or as a traditional side for Perigord sausage cooked with apples, or cheese. Adapted from Davidburke & Donatella. -- posted by BecR

Apple Butter Rye Bread

Mon, 23 Nov 2009 17:37:20 -0500

A rye bread made with apple juice, apple butter, cardamom, and toasted walnuts. Can be made as two one-pound loaves, or as one two-pound loaf -- see bake times below! NOTE: I use the automatic bread machine dough cycle only, and bake in my oven, therefore this recipe has not been tried on a complete bread machine bake cycle! -- posted by Kerfuffle-Upon-Wincle

Orange Tocirpa

Mon, 23 Nov 2009 18:09:51 -0500

Remember the Designated Drivers this holiday.....they need something fun to drink too! -- posted by SoupCookie

5-Cheese Mac and Cheese!!!

Mon, 23 Nov 2009 18:18:34 -0500

this 5 cheese mac & cheese recipe will definately win over the crowd! -- posted by Kyle N.

Cranberry Ranch Dressing

Mon, 23 Nov 2009 22:53:16 -0500

Last year my friend discovered a dressing by this name at our local discount store. I missed out on getting some. This recipe is my attempt to recreate this dressing. This dressing is lovely with cauliflowerets. The color really shows up and the taste is complimentary. It would also be a Christmasy contrast with broccoli florets. -- posted by Lorraine of AZ

Sandwich Rye Bread for Bread Machines

Mon, 23 Nov 2009 23:14:48 -0500

This recipe was inspired by one on King Arthur Flour, but I have simplified it a good deal. (Theirs has mustard seed and instant mashed potatoes.) The secret ingredient for getting that rye bread sourness -- pickle juice! -- posted by Debtex