Recipezaar: Super Bowl,Vegetarian recipes

Cauliflower Curry

Thu, 03 Jan 2008 02:44:18 -0500

A nice vegetarian recipe and if you have any left-overs they warm in the microwave nicely! Adventurous home cooks are looking to So Asia for inspiration. This is one of Raghavan Iyer's recipes; his cookbook "660 Curries" is scheduled to be out in March/2008. This curry draws it's flavors from cumin, coriander and hot green chile. F&W Magazine, from 100 Tastes to try in '08, January/2008 -- posted by Manami

Not Your Usual Fruit and Vegetable Dip!

Mon, 07 Jan 2008 23:48:41 -0500

This is from another recipe of mine, but I thought I'd post it separately as I love it with apples. I don't like apples! I'll eat apples with this, LOL! Would be good with carrots too, I think. -- posted by WI Cheesehead

Chocolate Chip Cheesecake Bars

Tue, 22 Jan 2008 23:24:37 -0500

How could this NOT taste good? Two of my favorite ingredients of all time: chocolate and cheesecake. -- posted by Debber

Vegetarian Chili Everyone Will Love

Mon, 28 Jan 2008 00:41:01 -0500

I made this one night when I was looking in the pantry for things that I could throw together so that I didn't have to go out to the grocery store (it was sleeting). This chili is so warming and filling, plus the leftovers are even better the next day. I served with saffron rice, but I'm sure it would be good with white rice as well. -- posted by LRK

Tennessee Caviar from Tennessee

Tue, 29 Jan 2008 19:06:49 -0500

This all-fresh vegetable appetizer is robust and filling enough to enjoy as a meal. It came out of a local cookbook from a small town in Tennessee. -- posted by David Vaughan

Melt in Your Mouth Guacamole

Tue, 05 Feb 2008 18:04:49 -0500

I add cream cheese to my recipe, which gives it a smoother texture. I am a big fan of dips, and this is my favorite by far. I don't like spicy guacamole, so this is mild, but feel free to add chili pepper if you want. -- posted by guamswhitest

Pimento Cheese Toasts

Tue, 05 Feb 2008 18:10:01 -0500

This pimento cheese is a little different in that it is made with roasted peppers and spread on tiny toasts, then broiled to transform it into hot melted heaven. A combination of sharp orange and white cheddar works well. You can make the cheese spread up to 3 days ahead and have it covered and chilled in the fridge until ready to use. From Gourmet January 2008. -- posted by cookiedog

Salsa Bread Strips With Avocado Salsa

Tue, 05 Feb 2008 22:23:35 -0500

A yummy recipe that I tweeked a little to my liking. Adapted from Paul Newman's Own website. Enjoy! -- posted by Sharon123

Stuffed Jalapenos (Cream Cheese and Cheddar Cheese)

Fri, 08 Feb 2008 17:49:31 -0500

these are a great spicy snack. they are really easy and quick too! i actually think these are better than the ones i have had at restaurants. they are great plain or with ranch or sour cream. -- posted by birdie #3 (andrea)

Buffalo Tofu Bites

Tue, 12 Feb 2008 18:51:52 -0500

This is another recipe I adapted to be vegan from the Healthy Cooking Class I took over Winter Break. Original recipe used chicken tenders. I really like this recipe because of all the whole grains and seeds that were incorperated into the breading mixture, and the fact that they were baked instead of fried. The chef who created the recipe did not use exact mesurements, so the dry spices that are added to the breading mixture are my own measurements and are all marked "to taste". The chef was also a big fan of the Kashi brand whole grain crackers, but those are NOT vegan. I substituted Wasa wholegrain crackers instead. -- posted by Kozmic Blues

Pama Sea Breeze

Tue, 19 Feb 2008 03:11:09 -0500

This Sea Breeze uses pomegranate liqueur. Fresh and Fruity, this is my favorite drink using pomegranate liqueur. -- posted by cookiedog

Sweet Heat Nachos

Wed, 20 Feb 2008 00:51:13 -0500

For faster results, serve the topping in a bowl with the chips next to it. It's best to use rubber gloves when handling hot peppers. -- posted by EmilyStrikesAgain

Taco Dip

Sat, 01 Mar 2008 00:41:12 -0500

A little diffrent but tastes good and easy to make. -- posted by Chef #465890

Herbed Zucchini Spirals

Wed, 05 Mar 2008 23:53:14 -0500

This recipe is from Gourmet magazine January 1990's "Finger Food Super Bowl Sunday Buffet" menu. I have not tried this yet, but I have lost a 10 year battle to keep all of my Gourmet back issues. I am posting the interesting recipes on Zaar. -- posted by Chef Regina V. Smith

Crispy Potato Wedges With Mustard

Wed, 19 Mar 2008 18:01:55 -0400

This was a Super Bowl recipe that came from the NY Times, so it's suitable for a bunch of hungry guys:) Adapted from Waldy Malouf of the Beacon Restaurant. You can either microwave this in about 30 minutes or bake it in about 60 minutes. I microwaved and used my favorite brown mustard, Koskiusko. Outside was tasty and crispy and inside was nice and soft. Careful lest your smoke detector goes off. Makes a great snack/appetizer though! -- posted by Kumquat the Cat's friend

Cheddar Cheese Grits With Spicy Black Beans

Thu, 20 Mar 2008 00:37:59 -0400

Southern and Southwestern ingredients unite in this sustaining meal of beans, peppers and tomatoes over the best grits you will ever eat! If you don't have the quick-cooking variety, use regular and follow the ingredients on the pkg. F&W Magazine. We are always looking for different ways of serving black beans and this one sounds like a winner; we may have to cut down on the amout of heat! -- posted by Manami

Balsamic Onion and Garlic Relish

Fri, 21 Mar 2008 02:31:11 -0400

These are great with steaks, hamburgers, or hotdogs. From Party Line with the Hearty Boys. -- posted by cookiedog

Summer Brownies!

Fri, 21 Mar 2008 02:43:39 -0400

Frozen treat that could be described as a combination of cheesecake, brownies, and a popsicle. Great on a hot day! I came up with it during the spring a couple years ago on a hot day. I was fooling around with chocolate because my whole family are big fans, and after a while messing around, this is what came out :). The way below is just a guideline, and how my family and I prefer it. Please experiment and tweak this recipe to your own tastes, it is very flexible! -- posted by YoungCake

Garlicky Spinach Dip With Hearts of Palm

Fri, 21 Mar 2008 13:15:56 -0400

This dip is so delicious! Serve with homemade corn tortilla chips (as suggested) or use pita chips, store bought chips, or baguette. From Cooking Light -- posted by vitalev

Catalina Margarita

Fri, 21 Mar 2008 18:17:08 -0400

Looking forward to making this one! -- posted by cookiedog

Club Tropix

Mon, 24 Mar 2008 19:19:27 -0400

Found this one on the Webtender. -- posted by cookiedog

Cheddar Cheese and Chutney Toasted Doorstep Sandwich!

Thu, 27 Mar 2008 23:42:10 -0400

A real old fashioned British style "Doorstep" sandwich, jazzed up a wee bit by adding chutney with mayonnaise and then toasting it........just delicious! The only criteria for these toasted "sarnies" is that you use THICK slices of good quality white Farmhouse style bread; such as home-made or Artisanal crusty bread! And, a good quality Cheddar cheese - preferably mature with good mayonnaise and tangy chutney! Although I have given the method for grilling (broiling) these sarnies, they'll be fine if they're made in an electric sandwich or grilling machine, such as a George Foreman. There is no need to add the chutney separately then, just add it to the cheese and mayonnaise mixture. This is a recipe for one greedy person - please increase the quantities for more greedy people if necessary!! -- posted by French Tart

Love It or Hate It - Marmite and Cheese Straws With a Twist!

Thu, 03 Apr 2008 15:35:17 -0400

Another one of my daughter's recipes - she always makes these for us when she is home. Cheesy, crispy and flaky pastry straws with a lick of marmite - great for pre-dinner drinks, picnics, lunch boxes or snacks. The Marmite company has a very clever advert that announces that you either LOVE Marmite or HATE it! I love it, that's why it has been added to these delicious Cheese Straws........however, if you HATE it - I have suggested alternatives. My daughter only ever uses Marmite in her cheese straws - but then she is also a Marmite lover! Serve these in a tall glass for tasty appetiser nibbles - if you are using the other flavours, you can lable the glasses so Marmite haters can be pre-warned! Have fun! (For all my Aussie friends - PLEASE use Vegemite if you REALLY have to!!!) -- posted by French Tart

Soft Pretzels With Queso Poblano Sauce and Mustard Sauce

Mon, 14 Apr 2008 18:31:09 -0400

BF rocks! From Throwdown with Bobby Flay! -- posted by cookiedog

Collard Green and Artichoke Dip

Mon, 14 Apr 2008 18:43:32 -0400

I watched Gina make this on the show Down Home with the Neelys- I can't wait to try this one myself! -- posted by cookiedog

Chile Con Queso

Wed, 16 Apr 2008 18:26:56 -0400

This dip is chunkier and soupier than a traditional nacho sauce. You could serve this with chips or eat it with flour tortillas as a snack. From the San Jose Mercury News, Sept. 13, 2006 -- posted by cookiedog

Cherry Cola

Thu, 17 Apr 2008 00:59:32 -0400

This is an adult cocktail using cola and cherry vodka. -- posted by cookiedog

Cherry Bomber

Thu, 17 Apr 2008 01:43:00 -0400

A new use for my bottle of cherry vodka. -- posted by cookiedog

Emeril's Layered Margaritas - Strawberry and Mango

Tue, 22 Apr 2008 01:15:17 -0400

I love mango margaritas, and strawberry margaritas and you get them both with this one. Don't worry if the layers don't come out just right, it will still be pretty and taste great. And once you've had your first, you won't even care! -- posted by cookiedog

Roasted Garlic and Blue Cheese Delight

Wed, 30 Apr 2008 01:15:36 -0400

This is a winner from the Gilroy Garlic Festival. Recipe by Terra Fox. Spread this on crackers, toasted bread slices, or miniature pitas. Serving size is an estimate. -- posted by cookiedog

Lemon-Cream Cheese Cupcakes

Wed, 30 Apr 2008 18:16:20 -0400

These have a light lemon flavor. This really makes a lot of frosting so you may want to cut the frosting recipe in half. On the other hand, the frosting is so good, you might want to use the extra frosting as a dip for fruit. From Kraft. -- posted by cookiedog

Tahini-Ginger Dipping Sauce

Thu, 01 May 2008 01:26:57 -0400

This multipurpose sauce gives an Asian twist to ordinary foods. Spread it over salmon, chicken, grilled pork, or shrimp. You could also use it in the middle of a crudites platter. Different brands of Tahini have different thicknesses so add more water if needed to achieve the desired consistency. -- posted by cookiedog

Mediterranean Pizza

Fri, 02 May 2008 10:30:45 -0400

My type of pizza. No tomato sauce on this one- it is replaced with pesto, and topped with eggplant, feta, and basil. Raley's -- posted by cookiedog

Guilt Free Creamy Roasted Red Pepper & Basil Dip (Low Fat)

Mon, 12 May 2008 02:41:18 -0400

This is really tasty and you wouldn't really guess it is so low fat if you didn't already know. It is good with chips and vegetables and also really nice as a dip served with cold cooked shrimp, almost like shrimp cocktail. I also use it on my sandwiches instead of just plain mayo to give me lots of taste without fat. The cooking time includes the 1hr chilling time. -- posted by Sarah_Jayne

Tex Mex 7 Layer Salad

Fri, 16 May 2008 16:14:34 -0400

This will be hit at any party not just for taste but for A beautiful presentation of a Tex Mex 7 layer salad. Lots of flavor. The green salsa consists of Tomatillos, Onions, Chilies, Cilantro. Try one of these Recipe #84339 or Recipe #97531 or buy your favorite brand of Salsa Verde. Salad can be made the day before and refrigerated. -- posted by ~Rita~

Baked Italian Potato Wedges

Tue, 27 May 2008 01:59:52 -0400

These were an experiment I did for tonight's meal and I think they turned out pretty well. They aren't out and out low fat but the only fat used is extra virgin olive oil so it is a good fat and a little bit of fresh Parmesan cheese and you could use the reduced fat version of that if desired. So, far better than deep fried French fries. -- posted by Sarah_Jayne

Greek Pasta Salad

Fri, 30 May 2008 15:41:49 -0400

If you like a Greek salad then this pasta salad that takes the flavors of a Greek salad could be for you. I originally found this recipe in BBC Good Food Magazine. -- posted by Sarah_Jayne

Cheese Fritters

Wed, 04 Jun 2008 23:33:33 -0400

I learnt to make these at college, and have been making them ever since. They are perfect for drinks nibbles, or as part of a larger snack buffet. I use them for footie snacks with lots of dips-the only complaint I get is that I never make enough!! Servings are approximations, as it depends on the size you make them. -- posted by Noo

Mum's " Mock Chicken" Dip

Wed, 18 Jun 2008 19:05:52 -0400

Isn't it great when you eat something and it takes you back to being a child again! Well thats exactly what this dip does for me. My mum used to make this every time she threw a party or had people for drinks and nibbles. I would always have my own bowl and my own box of crackers and I would go off to some quiet spot and stuff my little face! I still love it now, so much so that I spoon it out of the pan while I'm cooking it (although I am trying to exercise more self control). This is such a quick and easy dip to make with stuff that you would normally have in the house, so a great standby for when people turn up unexpectedly. As for tasting like chicken? Well, Ill let you decide...but I was never convinced. Either way it tastes great! -- posted by Noo

Cheesy Black Bean Dip

Mon, 30 Jun 2008 23:26:43 -0400

A delicious dip for tortilla chips, pita or bagel chips or fresh vegetables. From the California Milk Advisory Board. -- posted by Hey Jude

Pick Your Colors Pasta Salad

Wed, 02 Jul 2008 00:40:43 -0400

Customize the color of your pasta to go along with whatever holiday, sports team, etc! Since the 4th of July will be here soon I'm posting this with red, white and blue pasta, but the possibilities are endless! Use red and green pasta for Christmas, Easter egg colors for Easter, or for Halloween use orange pasta and throw in some black olives. For Superbowl parties or tailgating, match the pasta to your team's colors! We're Auburn University fans, so I make a blue and orange pasta salad. Have fun with it! -- posted by mailbelle

Man Friendly Lasagna

Wed, 02 Jul 2008 05:07:23 -0400

This Lasagna is nearly fat free. It is also cholesterol free, and by using whole wheat noodles it is extremely healthy and satisfying. Everyone absolutely loves it. I don't tell them it is a vegan lasagna until they are headed for their 3rd helping. To see photos and get more of my vegan recipes see my blog at http://worldwidevegan.blogspot.com TVP is textured vegetable protein. It is highly nutritious, has twice the protein of beef, and it has no fat or cholesterol. It absorbs the flavors of the other ingredients in the recipe while offering the texture and appeal of ground meat. Packaged TVP granules are available in health food stores, grocery stores and online. Tofu comes in many varieties but for this recipe use firm, water packed tofu. -- posted by Wildjoy

Crunchy Mozzarella

Sun, 20 Jul 2008 03:06:28 -0400

From Food network -- posted by Anjaylah

Baked Mac and Cheese Casserole

Tue, 05 Aug 2008 00:43:21 -0400

I decided to make this dish after my Mac and Cheese cheese mix expired. Kraft Mac and Cheese noodles (minus that nasty neon orange cheese) with real cheddar, mozarella, and ricotta cheese with a warm vegetable filling. -- posted by La Petite Madeline

Florentine Appetizer Puffs

Wed, 27 Aug 2008 00:11:40 -0400

Simple ingredients but an impressive taste. Great on your buffet or served at a cocktail party. They can be prepared up to 1 week ahead, so your party planning couldn't be easier. -- posted by JackieOhNo!

Kittencal's Spinach Appetizer Squares

Sat, 13 Sep 2008 20:13:31 -0400

These make wonderful finger food at a get together, for a nice presentation place each warm square in a paper muffin liner and you may make them up well in advance and heat/crisp in the oven just before serving--- make as spicy as desired by adjusting the cayenne pepper, the butter is melted in the baking dish firstly, do not add to the mixture, prep time does not include cooking the spinach firstly and servings is only estimated it will depend on the size you cut the squares --- warning these are extremely addictive, you will love these! -- posted by KITTENCAL

Mothers Sesame Cheese Strips (Straws)

Sun, 28 Sep 2008 02:35:57 -0400

This recipe came from my mother (Julesongs grandmother). They are a nice variation on one of Julies favorite snacks, Cheese Straws. -- posted by Juliesmom

3 Cheese Poblanos/Black Bean Sauce/Mango Pico De Gallo

Sat, 18 Oct 2008 00:33:35 -0400

Flavors of Mexico! Mexican culture is a colorful, mosaic of music, art, dance, food & belief.Classic Mexican cuisine draws from a rich medley of influences.Here's hoping you will enjoy this recipe. -- posted by Manami

Roasted Garbanzo Beans/Chickpeas

Mon, 20 Oct 2008 20:28:44 -0400

These are addictive little snacks. Crunchy and flavorful BUT actually good for you too! The spicier you get these the better imho! Plus, spicy foods are supposed to increase your metabolism! A reviewer said these made their mouth dry- Guess they might also increase my water intake! :) Make sure to get them good and dry before baking and they will cook more quickly. -- posted by mama's kitchen

Super-Cheesy Stuffed Shells

Mon, 17 Nov 2008 21:49:53 -0500

There are seven different kinds of Italian cheeses in this stuffed shells recipe. -- posted by Lainey6605

Almond Chip Cheese Ball

Tue, 02 Dec 2008 00:48:23 -0500

I grabbed this from a recipe book at my mother's when I was raiding her cookbook collection. It sounds like it could be good for a party and is a change from the savory cheese balls. The book suggests serving it with ginger snaps and vanilla wafers. Cooking time does not include overnight chilling time. -- posted by Sarah_Jayne

Creamy Amaretto Dip

Tue, 02 Dec 2008 02:01:42 -0500

I stole this from a cookbook at my mother's place. It sounds like it would be great to dip fresh fruit into at a party. I am thinking some strawberries would be particularly nice with it. -- posted by Sarah_Jayne

Buttery Sweet Toasted Pecans

Wed, 03 Dec 2008 00:03:15 -0500

I am always looking for new party nibbles recipes. So, I grabbed this one when I saw it in the 'Fast & Fabulous Party Foods and Appetizers' cookbook. -- posted by Sarah_Jayne

Mango Stuffed Celery Bites

Wed, 03 Dec 2008 22:35:12 -0500

This sounds interesting. I grabbed it from a cookbook my mother had on my last trip home and I wanted to put it here so I could have it when I went back to the UK. -- posted by Sarah_Jayne

Red Pepper Hummus Deviled Eggs

Thu, 04 Dec 2008 23:26:40 -0500

Hummus is one of my favorite foods and I also love deviled eggs. So, when I saw this in a flyer handed out for the 'Summer Fresh Hummus' company I wanted to jot it down. You could surely use the discarded yolks for something else so it doesn't feel wasteful. -- posted by Sarah_Jayne

Hot Black Bean Dip (Reduced Fat)

Fri, 05 Dec 2008 01:15:59 -0500

This sounds like an interesting dip. I saw it in a cookbook put out by Prevention magazine when I was on vacation at my parents' place and wanted to put in on here to have when I am back in the UK. -- posted by Sarah_Jayne

Trio of Spanish Nibbles: Olives, Almonds & Chickpeas

Thu, 11 Dec 2008 22:44:28 -0500

I saw this on a holiday episode of 30-Minute Meals with Rachael Ray, and it looked like the most absolutely easiest and elegant nibbles to set out for your holiday guests. Will definitely not ruin their appetites. -- posted by JackieOhNo!

Easy No Cook Salsa

Fri, 19 Dec 2008 00:24:51 -0500

This recipe was given to me by a friend. It is easy and fast to whip up for parties or for dinner. And is great for pickey eaters that do not like onions in their salsa. Feel free to add more vegetables such as onion to the recipe. also be careful with the cilranto because it is such a strong flavor add as much or as little cilrantro you would like. for more guest double recipe -- posted by Renee #9

Spiced Honey Pretzels

Sat, 20 Dec 2008 02:45:47 -0500

I found this in a Taste Of Home publication. It's a satisfying snack without all the fat and calories. It makes a nice snack with cocktails. -- posted by Nanners

Zucchini, Potato and Herb Fritters

Sun, 21 Dec 2008 01:45:37 -0500

Adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. Be vigilant about squeezing all the liquid from the vegetables and, after thoroughly squeezing out the liquid, pat the vegetables (except the garlic which is likely to stick to the paper!) with paper kitchen towelling. This is a recipe where it's a good idea to have all your ingredients ready before grating the vegetables and grating the potatoes last so they have less time to turn brown! The weights indicated are approximate so the following approximate weight equivalents should give you an idea of the general amount required: 410g = 13oz; 375g = 120z; 75g = 21/2 oz. The number of fritters you get will depend on what size you make them; the number that the fritters will serve will, of course, depend on how many appetisers or other dishes you are serving as part of an antipasto mezze platter. -- posted by bluemoon downunder

Miss Patti's Blue Cheese Dip

Tue, 23 Dec 2008 00:36:55 -0500

From Patti LaBelle. Use as a dip for buffalo hot wings or crackers. -- posted by Sue L

5 Star Fries

Tue, 06 Jan 2009 19:45:14 -0500

Whether you call them pommes frites at your favorite bistro, French fries at the fast food joint, or steak fries at an expensive steakhouse...these are the best. And, they are just as easy to make at home. -- posted by Alan in SW Florida

Basil Butter Sweet Potato Patties

Wed, 07 Jan 2009 00:03:24 -0500

This yummy recipe is from the Australian Women's Weekly's 'fresh food fast: delicious no-fuss healthy recipes'. When making patties, I often use well-greased egg rings. I have some that can be used in non-stick pans and place the mixture directly into these, then remove them when flipping the patties - with the help of two spatulas - to cook the reverse side. -- posted by bluemoon downunder

Huevos Rancheros

Wed, 14 Jan 2009 21:49:31 -0500

Serve these for lunch, as a snack or as an appetiser. From the Australian Women's Weekly's 'little pies & cakes'. -- posted by bluemoon downunder

Creamy Coleslaw With Bell Peppers & Red Onion

Fri, 16 Jan 2009 19:19:25 -0500

Although I usually think of coleslaw as a summertime side dish, it seems to go really well with my Super Bowl spread. I serve pulled pork with baked beans and some of this lovely, creamy coleslaw, then sit back and collect the compliments! Again, this makes a LOT, so adjust accordingly. This recipe is easily increased or decreased. Use a 16-ounce package of coleslaw mix for every six guests. -- posted by JackieOhNo!

Roasted Red Pepper Subs

Thu, 22 Jan 2009 01:08:18 -0500

When the occasion calls for a sophisticated sandwich, simply layer roasted red peppers, olive paste, goat cheese and peppery arugula on a crusty baguette. Found it when I was rummaging through some "old" recipes in EatingWell Magazine, January/February 1998. We enjoyed them thoroughly! -- posted by Manami

Berries With Maple Cream

Thu, 22 Jan 2009 13:37:49 -0500

Tonight, I was feeling a bit hungry (because our dinner wasn't the best!) and one of my friends promised that each time she goes to the store she'll bring me fresh berries. Today, I received blueberries, blackberries, red raspberries, strawberries and grapes - so I decided to mix them all up & make some kind of cream for it ;). Not bad!!! I found this on Every Day Rachel Ray Magazine, December-January 2007 edition, a David Tamarkin recipe. -- posted by Manami

Mozzarella Tomato Tartlets

Fri, 23 Jan 2009 16:55:26 -0500

This is an easy appetizer. They can be made year round but are even better with garden-fresh tomatoes. Recipe is from Taste of Home. -- posted by Lainey6605

Spruced-Up Cheese Spread

Fri, 23 Jan 2009 17:05:07 -0500

This is a delicious cracker spread. Recipe is from Taste of Home. -- posted by Lainey6605

Super Bowl Meltdown

Mon, 26 Jan 2009 01:31:54 -0500

great for party's and is served hot! (be careful!) -- posted by chefgurl#1

Grilled Quesadillas W/ Avocado

Tue, 27 Jan 2009 11:11:09 -0500

Serve this at your next Superbowl party, or as an appetizer for any occasion! Roasted poblanos, a rich blend of cheeses, and avocados create unforgettable quesadillas! Serve with sour cream and salsa. (Cooking time is roasting time.) -- posted by cali_love

Rice Krispies Muffins

Thu, 29 Jan 2009 16:49:15 -0500

This is so easy to make and yet delicious. Even tough I do not like rice crispies at all I enjoy these muffins. I was acctually looking for a recipe like this here but could not find it so i posted my recipe here. In Iceland you will hardly find a potluck where these are not one of the treats. But don't be late as they are usually gone soon. Your kids will love these! Note: You may use cornflakes or Cheerios or a mixture of these instead of rice krispies but they are in the original recipe. Chilling time is not included in preparation time. -- posted by Iceland

Potato Salad With Feta Cheese and Olives

Sat, 31 Jan 2009 13:48:17 -0500

This is a Mediterranean style potato salad, which is a great dish for barbecues or picnics. It uses no mayonnaise so it is fairly light as well. -- posted by Lalaloula

Lightened up Taco Dip

Fri, 06 Feb 2009 15:14:24 -0500

Adapted from sparkpeople.com...serve this with some baked chips and you have a great, guilt-free snack! -- posted by Karen=^..^=

Herbed Potato Skins

Mon, 09 Feb 2009 01:27:10 -0500

Easy and so very good. If you wish, add a little minced garlic and parmesan cheese the last 5 minutes of cooking.Adapted from Julee Rosso's Great Good Food Cookbook. -- posted by Sharon123

Baked Creole Potato Wedges

Tue, 24 Feb 2009 15:04:04 -0500

I just received my swap package from PanNan, my partner in the annual herbs and spices swap. She included creole seasoning in the package and I decided to try to do something with it and this is what happened. They went down pretty well with my guests. If you like things particularly spicy you could go with a bit more of the seasoning. -- posted by Sarah_Jayne

Caramelized Onion and Mushroom Tartlets

Tue, 24 Feb 2009 17:18:01 -0500

The onions can be made ahead of time. Recipe is from Pillsbury. -- posted by Lainey6605

Sumac-Spiced Potato Wedges

Mon, 02 Mar 2009 14:10:01 -0500

A recipe I have adapted quite substantially to suit my taste preferences from one I found in the Australian Women's Weekly's 'cafe food'. The original recipe had chilli powder - which I never include, having zero tolerance of anything hot and spicy - but I've included it below as an optional ingredient as I'm aware that many people just love it. I've also added cumin, garlic, lemon zest and the option of adding salt and freshly ground black pepper. Don't include lemon zest if you don't like lemons or any of the optional ingredients if you don't like them! The original recipe suggested serving these wedges with tomato relish. When I've made them, we've enjoyed them with either deli tzatziki, KITTENCAL's Recipe #157176 or Ravenseyes Recipe #306901. The original recipe specified cooking these wedges in a very hot oven for 40 minutes; I've found that these wedges were done in a hot (NOT a very hot) oven after 40 minutes. Cooking times will vary, of course, depending on the size you cut your wedges. -- posted by bluemoon downunder

Sweet Potato-Pecan Burgers W/Caramelized Onions

Tue, 10 Mar 2009 14:53:50 -0400

Cooking Light Magazine, January/February 2009. Choose breads labeled 100% whole wheat or whole grain to make sure you're getting their benefits. Nuts add healthful unsaturated fats and filling protein to this tasty vegetarian sandwich. ;) As per request. -- posted by Manami

Mile-High Quesadillas

Mon, 06 Apr 2009 21:02:13 -0400

Stack them up high! A Rachael Ray recipe that is sure to please! -- posted by Sharon123

Ranch-Style Potato Skins

Thu, 09 Apr 2009 01:34:13 -0400

A great (and healthy) substitute for ranch-flavored potato chips! Adapted from Rachael Ray's TV show. -- posted by Sharon123

Potato and Rosemary Pizza

Mon, 13 Apr 2009 18:11:20 -0400

Adapted from a recipe in 'The Australian Women's Weekly's Cooking on a Shoestring'. If you aren't vegetarian and you can stretch your shoestring to include bacon, a couple of rashers of bacon tastes great as an additional topping. I've added a couple of extra herbs to the original recipe that had only the rosemary and, if you're making this, I'd encourage you to use whatever are your favourite herbs. I've included the pizza dough from the original recipe but I've also made this with Recipe #4892, which I found when checking on Zaar before posting this recipe. It also makes a deliciously crisp and flavoursome pizza base. The preparation time below includes the 60 minutes standing dough when making the dough. -- posted by bluemoon downunder

Roasted Almond & Parmesan Pesto

Sun, 19 Apr 2009 23:33:44 -0400

A delicious-sounding pesto I found this morning while at the hairdresser's. I usually come away with a few recipes! :) From the February/March issue of the New Zealand magazine 'dish', and recommended as being excellent with grilled vegetables, salmon, fish and chicken and as mixing well with bitter leaves such as witlof and raddichio. -- posted by bluemoon downunder

King of Kingston Cocktail

Fri, 24 Apr 2009 10:18:15 -0400

A tasty sounding cocktail inspired by Jamaica. -- posted by Sarah_Jayne

Chip Shop Curry Sauce

Fri, 24 Apr 2009 10:27:19 -0400

In the Northern part of England it is very common to go to a fish and chips shop and order chips with curry sauce. The curry sauce you get in chip shops is different from the sort you would get on an actual curry at an Indian takeaway. It tends to be a bit sweeter and considerably more mild in spicy heat. People eat it either poured all over their chips (ie steak fries) of in a pot on the side where they dip their chips. I found this version on a blog and it sounds very close to the type I enjoy. -- posted by Sarah_Jayne

Piri Piri Dressing

Fri, 24 Apr 2009 10:30:04 -0400

My husband loves piri piri sauce. He first had it when we went to the Portuguese restaurant chain Nandos and now I have to buy a bottle of it a week. So, I figured I should find an actual recipe for it and try doing it myself. This recipe comes from British tv chef Simon Rimmer who is a chef I particularly enjoy. -- posted by Sarah_Jayne

Fajita Spiced Oven Potatoes

Sat, 25 Apr 2009 15:32:35 -0400

This is my latest attempt at creating a tasty but fairly low fat 'fry'. I was aiming to have them be Mexican inspired which is why I went for the lime instead of lemon in the mix. -- posted by Sarah_Jayne

Holy Guacamole!

Fri, 01 May 2009 03:14:10 -0400

This a total crowd pleaser. When I made this the first time, I made it with only one avacado(thats all I had) and my dad ate the whole thing. It was so good my mom drove all the way to the grocery store just to get more avacados! Amazingly Simple, Healthy, And Totally Delish! Diabetic Friendly, Egg-Free, Lactose-Free, Vegan, and Kosher! -- posted by Abeer1994

Homemade Baked Tortilla Chips

Wed, 06 May 2009 11:38:14 -0400

I saw this recipe and thought it could come in handy for the upcoming ZWT5. It gives me an idea of how to use up those odd tortillas I tend to have left over after buying a pack. -- posted by Sarah_Jayne

Kiwi Daiquiri

Fri, 08 May 2009 01:37:21 -0400

A New Zealand inspired twist on this classic drink. You can omit the rum and have it as a non-alcoholic drink too. -- posted by Sarah_Jayne

Herb and Goat Cheese Pizza

Fri, 08 May 2009 01:40:42 -0400

This pizza combines the earthiness of sage, rosemary, and thyme in an aromatic topping. Sage and rosemary impart a slightly piney flavor with citrus undertones. And thyme, with a trace of clove and pepper, enhances almost any food! Then add the yummy goat cheese and you have a winner! -- posted by Sharon123

Non-Alcoholic Sangria

Fri, 08 May 2009 12:25:26 -0400

A version of Sangria that even the kids can enjoy. -- posted by Sarah_Jayne

Giant Mini-Chocolate Chip Cookies

Fri, 29 May 2009 22:40:27 -0400

These are big cookies that have crisp edges and a chewy center. Mini-chocolate chips in every bite! -- posted by Brooke the Cook in WI

Garden Sliders!

Wed, 10 Jun 2009 02:34:11 -0400

Great little starters for your next barbeque bash! For a no cook starter, serve the squash fresh instead of grilled. Adapted from BH&G magazine. -- posted by Sharon123

Carolina Mustard Barbecue Sauce

Mon, 15 Jun 2009 15:38:13 -0400

Another big batch BBQ sauce found in The Times-Picayune provided by SC BBQ pit-master J.T. Handy. Fourth of July is right around the corner! Thinking slow smoked ribs with this sauce... maybe some chicken too! -- posted by Buster's friend

Black Bean Pesto Dip

Tue, 08 Sep 2009 10:23:34 -0400

I came up with this recipe after craving a black bean dip, but I wanted it to be more like a hummus and not like your typical mexican black bean dip. This recipe is so, so easy, I'm sure you already have all of the ingredients in you pantry!! The pesto really makes this dip unique.Trust me, this is going to be one of the best dips you've ever had!! And it's healthy too!! -- posted by Turtle Mama

2-Bean 4-Alarm Vegetarian Beer-Base Chili

Wed, 09 Sep 2009 01:52:26 -0400

The possibilities for this recipe are endless, depending on what kind of beans you like and carnivorous types checking out this recipe who want to use traditional refried beans, or vegetarian and/or fat-free refried beans. I was looking at various vegetarian chili recipes, and was always disappointed with all the non-bean "chunks" I kept picking up with the fork, or thought these chilis were too sweet. Yes, I love veggies but was always grossed out by tomato chunks (in spite of loving tomato sauces and my special tomato soup.) If you want to make this vegi-chili "con corn", a can of 15-oz La Fe corn is the BEST for this recipe, but I wanted to keep the posting simple so I left it out. 1-2 tbsp garlic powder works if you don't have chopped garlic at hand. All kinds of beer suffice for this recipe but I found that Coors Light and Corona really worked the best. All kinds of refried beans can be used-- I like using a can of vegetarian refried pinto beans with chipotles for this recipe, it's what makes it 4-alarm! -- posted by the80srule

Rockin' Hummus

Sun, 04 Oct 2009 01:39:04 -0400

I've tried a lot of hummus recipes but this is the first one that came close to Sabra - my favorite brand. I adapted this recipe from one I found online at a blog by Jonah Lisa. She states that it is the order in which the ingredients are combined that makes the hummus so creamy in the end. I don't know how true that is but I follow her method and always end up with great stuff that rivals my favorite brand. I use my blender but I'm sure a food processor would work great too. (The original recipe can be found at http://thetobyshow.typepad.com/the_toby_show/2008/03/the-secret-of-r.html#) -- posted by muncheechee

Swiss Cheese Dip

Tue, 13 Oct 2009 14:56:50 -0400

This dip is so easy, with only 3-4 ingredients, and its suprisingly good! -- posted by Chef #695015

Tomatillo Avocado Salsa

Wed, 28 Oct 2009 17:09:13 -0400

Super yummy! -- posted by larchie