Recipezaar: Taste/Mood,Holiday/Event recipes

Amazingly Easy & Delicious Buttery Frosting!

Sun, 03 Jan 2010 16:50:46 -0500

I found the basis for this frosting through another members post. (Recipe #41923) I tweaked it to make it what I wanted that day, but it is so easily changed to make the smoothest, creamiest, buttery frosting I have ever had! And its EASY!!!! The first time I made it I added a tsp of coconut extract and after it was all mixed up I folded in a 1/2 cup of flaked coconut. It was a HIT!!! You won't regret trying this recipe! -- posted by ShayLyne81

3-Layer Fudge Cake With White Chocolate Mousse Filling

Sun, 03 Jan 2010 17:23:49 -0500

I was looking for a beautiful, rich cake to make for Christmas this year and this was exactly what I was looking for! I found this recipe online and it originally came from Bon Appetit. I wanted something chocolate and peppermint to go with the season. It turned out to be the best cake I've ever made! My family wants it to be a tradition for me to make this cake every Christmas from now on. I hope it turns out just as wonderful for you as it did for me! It takes time but it is well worth it. The cooking/preparation time does not include the hours it needs to cool in between. -- posted by BrinaBear

Hash Brown Casserole With Bacon and Cheddar

Mon, 04 Jan 2010 17:27:10 -0500

Wonderful for a weekend brunch. My whole family absolutely loves it. Lots of flavor from the onions, chives, and bell pepper. There are lots of variations of this recipe but I like that this one uses milk instead of sour cream or cream cheese which are high in fat and this one still has just as much flavor. It came from Debbie Macomber's Cedar Cove Cookbook that a friend got me for Christmas. I only switch the whole milk to 1 % and keep the skillet at medium-low instead of low when making the sauce. Can easily be doubled to serve more people. When I do, I use a 12 oz package of bacon and a 1 lb 14 oz bag of hash browns since that's what they usually come in anyways. Also, the easiest way to snip the chives is with kitchen scissors. So much faster than with a knife! Enjoy! -- posted by BrinaBear

Cream Wafers

Mon, 04 Jan 2010 17:31:04 -0500

These are my most favorite cookies. I bake them for holidays and special occasions. My family absolutely loves them as well. If you read the ingredients, you might not be able to envision how decadent these really are. They are very light and flaky, resemble a puff pastry, and practically melt in your mouth. You can use them plain, or fill them with special frosting. They taste great either way, but of course are much richer with the filling. For picture and step-by-step preparation, please check out my blog:http://suburbangrandma.com/recipes/cream-wafers-cookie-recipe/ -- posted by Suburban Grandma

Butterflied Lobster Tails

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

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

Slow-Roasted Prime Rib

Tue, 05 Jan 2010 11:19:35 -0500

From the Fine Cooking magazine's Roasting edition. The small end or first cut is from the loin and has a little more meat and less fat than the second cut. The second cut is from the chuck end and is overall bigger but has more fat interspersed between the portions of lean meat. Either will work but the editors recommended the first cut and prime grade (verses choice grade). Fleur de sel is a premium sea salt; you can use kosher salt as a substitute. The leftovers can be used to make delicious prime rib sandwiches. -- posted by LaJuneBug

Indiana Corn Casserole

Tue, 05 Jan 2010 11:33:59 -0500

Delicious recipe for a corn side dish, very indulgent and rich. Great potluck dish for dinners. Note: for a lower-fat version of this, use half the bacon, butter, and flour. -- posted by cali_love

Easy Holiday Cheese Ball

Tue, 05 Jan 2010 11:43:17 -0500

This is a cheese ball that a former co-worker brought to each holiday function. It is absolutely delicious and easy to make. The onions and nuts are estimates. Add to your taste. -- posted by Skmarrama

Poorman's Toffee

Tue, 05 Jan 2010 12:35:36 -0500

Easy and Yummy...though a bit odd sounding when you read the recipe. I haven't made it in years, so the times are estimated. But I remember it being pretty quick to make besides the chilling. Chilling time is included in prep time. -- posted by Jodi Consoli

Mocha Truffle Brownies

Tue, 05 Jan 2010 19:16:35 -0500

These are so good! It's from Taste of Home, and what a taste it is! They're everything I want in a brownie, they're delicious, smooth and creamy. If you like mocha, you'll love these as I do. -- posted by FLUFFSTER

Hung's Clay Pot Rice

Wed, 06 Jan 2010 21:04:44 -0500

Recipe by Hung Huynh, a student at the Culinary Institute of America in Hyde Park, New York was a Top Chef winner. Hung Huynh learned to cook with the Chinese trinity - GGS = ginger, garlic and scallions. He uses all three here to flavor this earthy, mushroom-and-bacon-studded clay pot (without the clay pot) rice.;) It was fun trying this type of rice in the dining room and seeing the people's reactions - they either loved it or weren't convinced by it.From: Top Chef Winner's Tips, Hung Huynh - publlished 02/2008 edition of F&W Magazine.There is an hour soaking time for the raw rice.It makes a nice side for chicken or fish - we tried it with chicken tenders (lightly seasoned and done on the grill) and sweet peas.:) -- posted by Manami

Leftover Turkey and Leek Pot Pie With Instant Gravy

Fri, 08 Jan 2010 06:03:53 -0500

This is MY much adapted version of Jamie Oliver's Turkey and Sweet Leek Pie! I made this with left over Christmas turkey this year, and it was so delicious and went down a bomb with my family and friends! A new Jamie Oliver recipe that he showed on his Family Christmas show this year and one that is so clever, as this pie makes its own gravy! I have left out adding the chestnuts and sage to the pastry as he suggests, I will try it sometime in the future though, as it sounds a brilliant idea; I have added this option at the end of the recipe however, for those who want to try it that way. Serve this with mashed potatoes and the extra gravy in a gravy boat on the side. Here is what Jamie says about this pie: "This is dead simple, completely versatile and absolutely gorgeous. Its not a pretty-boy pie; its a proper, old-school pie that everyone will be over the moon to see on the table. Im putting leftover white turkey meat to good use here, but you could also mix brown meat in there too." I agree, all of my family and friends were over the moon to see this on the post Christmas table, I bet it tastes great with chicken and ham too. NB: he original recipe makes enough for 6 to 8 people, mine is perfect for 4 very hungry people! -- posted by French Tart

Chocolate Mousse

Fri, 08 Jan 2010 14:48:51 -0500

Amazing Chocolate Mousse that my Mom used to make on Holidays...light texture, but very rich. -- posted by 42andrising

Arrabiata Penne

Fri, 08 Jan 2010 15:52:43 -0500

A delightfully simple pasta dish with loads of flavour and more than a hint of chilli which blends so well with the tomato. Served with a generous sprinkling of parmesan cheese, crusty bread and accompanied with a nice glass of red wine. Its a meal to linger over. -- posted by JoyfulCook

Sugar-Free Egg Nog

Sat, 09 Jan 2010 13:04:08 -0500

I found this recipe on Pouch Party Cooking On A Small Scale. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Cinnamon Stars

Sat, 09 Jan 2010 21:08:55 -0500

Make a Holiday memory. This recipe is from Country Crock. I found this recipe in Ladies' Home Journal magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Williams-Sonoma Chicken Breasts With Mustard Sauce

Sun, 10 Jan 2010 14:52:29 -0500

A simple and quick chicken saute--a restaurant quality chicken dinner ready on your table in just 30 minutes! The key to this recipe's success comes in flattening the chicken breasts to an even thickness before cooking them. They will cook evenly and stay perfectly moist throughout. Fabulous served with peas or asparagus spears, along with pan-fried or mashed potatoes. Recipe is a seriously adapted one, originally from Williams-Sonoma. -- posted by BecR

Steak and Mushroom Stew

Sun, 10 Jan 2010 22:13:05 -0500

Chuck roast and cremini mushrooms makes this a delicious stew for a chilly night. -- posted by KathyP53

Spaghetti With Homemade Meatballs

Sun, 10 Jan 2010 23:03:07 -0500

Easy sauce with savory meatballs! -- posted by KathyP53

Cooks Illustrated Red Beans and Rice

Mon, 11 Jan 2010 00:26:19 -0500

This is pretty authentic -- posted by KathyP53

Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole

Mon, 11 Jan 2010 08:54:15 -0500

This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) -- posted by French Tart

The Realtor's Cucumber Ranch Salad Dressing

Mon, 11 Jan 2010 10:59:36 -0500

Yum -- posted by Realtor by day, Chef by night

Bills Potato & Cheese Fondue

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

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

Party Chicken, My Way

Mon, 11 Jan 2010 15:43:35 -0500

My version of a dish my mom used to make. Serve over buttered noodles or rice with a veggie. I like to add a dried habenero to the sauce because we like everything to be spicy! -- posted by KPD

Cornbread Spicy Sausage Stuffing/ Dressing

Tue, 12 Jan 2010 15:50:01 -0500

Sausage loaded dressing. Recipe #407287 was used to flavor the stuffing but your favored poultry seasoning will work fine. This makes enough to stuff the bird and have a casserole for crisper dressing. Leftovers can be frozen for future use. -- posted by ~Rita~

Powdered Sugar Frosting for Cookies

Tue, 12 Jan 2010 16:47:31 -0500

This is the frosting my mom would use to frost her Old Fashioned Sour Cream Cookies -- posted by Andy Wold

Perfect Baked Ham

Tue, 12 Jan 2010 17:29:19 -0500

I got this from an old Bavarian Meat Mkt., years ago. Everyone raves about...hope you do, too! It comes out so moist, tender & flavorful! HINT: Stay away from the spiral sliced hams...they have a tendancy to get overcooked & dry out. -- posted by Ackman

Kettle Roast

Tue, 12 Jan 2010 17:49:11 -0500

From the 1961 edition of Pennsylvania Dutch Cookbook, Fine Old Recipes , page 22 -- posted by Chef Shadows

Beef & Pork Ragu Lasagne (Lasagna) from Fine Cooking

Wed, 13 Jan 2010 18:42:56 -0500

This is a PHENOMENAL recipe from Fine Cooking. I have made it for company and everyone raves over it. It's labor intensive but SO worth it. It either makes one huge pan or two smaller ones. I have found that making the ragu the night before makes the preparation a lot easier. Two minor substitutions I have made: (1) I use the already prepared ground chuck and ground pork from the meat section of my grocery store. (2) I have always used either regular dried lasagna noodles or no-boil noodles. -- posted by CFRP

Pineapple-Glazed Ham

Wed, 13 Jan 2010 21:24:55 -0500

Each serving is 3oz. I found this recipe at a Estate Sale. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Parmesan Toasts

Fri, 15 Jan 2010 16:12:47 -0500

A friend served this at a party and I had to have the recipe. So good and so easy. -- posted by snuqueen

Crock Pot Mexican Chicken

Sat, 16 Jan 2010 20:08:39 -0500

Here's another easy way to serve up dinner. -- posted by Nasseh

Crunchy Spiced Rum Balls

Sun, 17 Jan 2010 15:21:12 -0500

Published in Cook's Country magazine, Dec/Jan 2007. -- posted by swissms

Chex Pumpkin Pie Crunch

Sun, 17 Jan 2010 20:40:44 -0500

Each serving is 1/2 cup. I found this recipe in Everyday With Rachael Ray. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Horseradish Cream Sauce

Sun, 17 Jan 2010 20:46:49 -0500

Published in Cook's Country magazine, Dec/Jan 2007. Prepare at least 1 hour before serving to allow time for the sauce to thicken. Serve with Recipe #408758. The sauce can be refrigerated in an airtight container for up to 2 days. -- posted by swissms

Skillet Creole Chicken Fricassee

Sun, 17 Jan 2010 21:08:22 -0500

Published in Cook's Country magazine, Dec/Jan 2007. You can substitute chorizo or kielbasas for the andouille sausage. Serve over rice. Note: there are several good recipes posted on RecipeZaar for Creole seasoning. -- posted by swissms

Irish Rarebit on Soda Bread With Cheddar Cheese and Ale

Mon, 18 Jan 2010 00:32:04 -0500

An easy and very tasty rarebit dish made with Irish cheddar cheese and the ubiquitous Irish ale, Guinness. The Emerald Isle produces some great dairy products and none is better than their butter and Cheddar style cheese. This recipe has Ireland written right the way through it, using soda bread as the base for this cheesy snack, as well as the aforementioned cheese and ale. I have also made these to eat with a bowl of hearty soup or Irish stew, perfect for a cold or damp winter's day. Amazing high tea time food as well; served with salad, chutneys and pickles for a cheap and easy fire-side supper. -- posted by French Tart

Chipotle Lime Wings

Mon, 18 Jan 2010 00:50:04 -0500

A smoky wing with medium heat. This way of preparing the wings is lower fat than deep fried and not as messy if you marinade them overnight and don't coat them in sauce again before serving. Also, if you are not able to find Tabasco Chipotle you can use any hot sauce with a little liquid smoke added. Toss them in a crock pot after they bake and they get extra tender and flavorful. -- posted by Scott Johnson

Cheery Cherry Punch

Mon, 18 Jan 2010 20:54:58 -0500

A refreshing beverage. Each serving is 4oz. I found this recipe in Taste Of Home magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Roasted Lemon Chicken

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

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

Texas Roadhouse Rolls and Cinnamon Butter

Tue, 19 Jan 2010 15:34:28 -0500

Texas roadhouse has the best rolls and i was craving some. After a bit of searching I found this recipe and edited it a little.Usually I half the recipe. Enjoy :) -- posted by Kierstein

Lebanese Rice With Sharia (Vermicelli) (Gluten Free)

Tue, 19 Jan 2010 15:42:38 -0500

This is similar to the rice served at our local shawarma restaurant without the gluten noodles. This is a rice that can be dolled up replacing the water with some kind of broth, adding onion fried until transparent in butter after cooked or even adding a hand full of pine nuts all depending on what you are serving it with but plain it is excellent with chicken cooked with Recipe #44858. -- posted by UmmBinat

Savory Bacon Bites

Tue, 19 Jan 2010 16:02:32 -0500

Bacon wrapped sweet onions on skewers. Nice. -- posted by College Girl

Pat's Do Ahead Party Chicken

Tue, 19 Jan 2010 16:05:54 -0500

My husband lived on a street where a neighborhood chef would create dishes, then call the neighbors at all hours. They would stumble over in PJs and tast the latest creation. Then he would throw them all out and go to bed. He was famous for this chicken recipe. I found stuffed it in a cookbook, got the story, tried the dish, got the rave reviews, and am sharing because a relative said "FINALLY, a new Chicken recipe!" Don't be afraid to make this for the family dinner for a trial. Great served with steamed rice and roasted brocolli. If you make chafing pans of this, double the recipe here. You can wing the rest to accomodate any size crowd. The muenster holds up well, and if you are not a mushroom fan, just leave them out! -- posted by The Jelly Room

Brownie-Raspberry Torte

Tue, 19 Jan 2010 18:09:29 -0500

I've been hanging onto this recipe for several years, and keep promising myself that I'm going to make it one day. -- posted by *Kathy*

Barbecue Cocktail Appetizers - Wieners

Tue, 19 Jan 2010 20:36:16 -0500

1st place winner submitted by Hazel Catlin. I found this recipe in The Evening Times Holiday Cookbook newspaper. I have not tried this recipe, but I'm posting this recipe for safe keeping. -- posted by internetnut

Crispy Everything Kale Chips

Thu, 21 Jan 2010 12:33:27 -0500

Kale a Super-food that your Children will eat as a snack or a side. Or the Guys to enjoy as chips during the game. If you have leftovers try them tossed in a salad, soup, pasta, rice, in a sandwich..... One cup of raw kale contains 15% of the recommended daily value of calcium and Vitamin B6, 40% of the magnesium, 180% of the Vitamin A, 200% of the Vitamin C and a whopping 1020% of the Vitamin K. Also loaded with sulfur containing phytonutrients which have been shown to protect against many kinds of cancer. So don't just garnish with it! It does your body GREAT! -- posted by ~Rita~

Most Awesome Apple Pie in the Whole World

Thu, 21 Jan 2010 13:32:08 -0500

This is my great-grandmother's apple pie recipe. It has a delicious crumble topping and just enough spice. The pie is better (obviously) with a home-made bottom crust. I use the "most incredible no fail pie crust" recipe also available on recipezaar. It's really not that hard and you can make it a week ahead of time and roll it out when you need it. Prep time does not include making pie crust. -- posted by lauren losefast

Disgustingly Rich Brownies

Fri, 22 Jan 2010 11:20:22 -0500

From Klutz Kids Cooking: A Very Slightly Messy Manual. These are the best brownies I have ever had, and they get rave reviews every time I bake them for an event. For an even more decadent treat, add chocolate chips. You won't be disappointed. -- posted by BB2011

Grand Pomegranate Prosecco for Lovers!

Fri, 22 Jan 2010 15:28:44 -0500

Check out this sexy cocktail! The Great Aphrodisiac? You tell me! -- posted by ~Rita~

Dean and Deluca's Authentic Bavarian Sauerbraten Pot Roast

Sun, 24 Jan 2010 18:33:49 -0500

Sauerbraten is, quite simply, the best pot roast that we know of. Though we normally stay away from top round as a braising beef -- because it's so relatively lean -- we like to use it for sauerbraten, which requires intact slices of beef to be served at the table. Top round keeps its shape very well, and, in this dish, comes to the table quite moist -- due to the long marination and the long cooking time. To insure the moistness of the beef, have the butcher leave a thin outer covering of fat around the top round. Serve this deep, dark, sweet-and-sour treat with red cabbage recipe #108449 and boiled new potatoes (salzkartoffel) or spaetzle. Serves 4 -- posted by BecR

Melted Foie Gras on Country Bread With Armagnac

Sun, 24 Jan 2010 20:19:36 -0500

This fabulous Dean and Deluca recipe was inspired by an extraordinary restaurant near Baden-Baden, in Germany. The chef sautéed thick slices of country bread in duck fat, with garlic, then simply melted very thin slices of fresh foie gras over the bread. Though it's astoundingly simple to do, it's a mightily impressive starter for a lusty dinner party. Serves 4 as a first course. -- posted by BecR

Chicken Wing Sauce

Mon, 25 Jan 2010 11:13:19 -0500

A creamy, easily adaptable sauce for chicken wings. Also very good for braising chicken breasts. -- posted by Chef #1469984

Monday Supper! Curried Lamb and Chutney Rissoles/Patties

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

A tasty and different way to use some of the Sunday Roast leftovers on Monday! Although I have specified lamb in this recipe, beef would also work very well, it's just that I had roast lamb leftovers when I made these. These rissoles are lightly spiced and tangy - perfect for supper when served with salad, pickles, chutneys and maybe a naan bread or pitta bread to make a sandwich. They are easily made and can be prepared ahead of time and left in the fridge, as they hold their shape better when they have been chilled and are firm. These will also freeze very well; open freeze them before frying on a tray or plate until firm and then pack them into freezer bags or a plastic container. They only need about 6 hours to defrost and then are cooked as instructed below.Use curry powder to taste, I use 2 teaspoons as I like mine quite spicy! -- posted by French Tart

Cream Filling for Cupcakes

Mon, 25 Jan 2010 11:52:10 -0500

This is my favourite cream filling to use in chocolate cupcakes. Just fill in a pastry bag and pipe it into the cupcakes from the top, when they are cooled. Frost cupcakes as usual or just dig in! -- posted by Roxanne J.R.

Peanut Butter Fudge

Mon, 25 Jan 2010 11:57:39 -0500

This is the best fudge I have ever had. I begged my cousin for the recipe. -- posted by Srqchic

Dark Chocolate Red Wine Cake With Chocolate Cream Filling

Mon, 25 Jan 2010 13:07:09 -0500

This is a delicious, rich, incredible chocolate cake with a hint of red wine. This recipe is by Maura McEvoy. Great excuse to open a bottle of wine! -- posted by Alaska Katie

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

Tomato-Avocado Salsa

Mon, 25 Jan 2010 20:53:13 -0500

A great blend of guacamole flavors and salsa! -- posted by KathyP53

Perfect Red Velvet Cake

Tue, 26 Jan 2010 08:31:13 -0500

A dense chocolate cake is layered with cream cheese frosting. What could be better? Do not let the the layers intimidate you; this is a wonderful cake and it shouldnt be missed. From copykat.com. -- posted by BB2011

Sirloin Tip Roast With Bacon

Tue, 26 Jan 2010 09:28:16 -0500

For the My Great Recipes collection,. -- posted by SuzV

Warm & Spicy Artichoke Dip

Tue, 26 Jan 2010 12:13:22 -0500

Perfect for any occasion! This creamy dip is fillied with flavor and spice! Given to me by a friend - I did not create this recipe, I would like to thank to that person if I could. This recipe is a big hit! You can make ahead and refridgerate, I'm sure you could also adapt for crock pot. -- posted by Chef #1533021

Brown Sugar Rum Glaze

Tue, 26 Jan 2010 15:52:57 -0500

I found this recipe during the Christmas 2009 season in a local newspaper. I haven't tried it myself yet but it looks delicious. The recipe says it is a great glaze for rum cake but I bet it would be fabulous over vanilla pound cake too. -- posted by Roxanne J.R.

Cauliflower and Potato Gratin (Russ Parsons)

Wed, 27 Jan 2010 00:52:38 -0500

A simple, satisfying vegetarian recipe than can be served as a holiday side dish or a or as a main the rest of the year. Do be sure to cook the cauliflower well to mellow the flavor. And make the white sauce a little thicker than you might think appropriate -- the cauliflower and potatoes will both give off some moisture while they bake. From the Los Angeles Times (December 23, 2009). -- posted by blucoat

Lower Calorie Quick Hot Fudge

Thu, 28 Jan 2010 15:53:18 -0500

This is a quick hot fudge recipe that I use when I really want to indulge. You can mix in any kind of 70% Cocoa and above chocolate bars (bars usually come as 2 oz, so you would need 2). I prefer to use Dagoba pure unsweetened chocolate. Whatever is available will work. -- posted by Southern Kitchen Gardener

Cream Cheese Rotel Dip

Thu, 28 Jan 2010 16:03:20 -0500

This recipe was brought to my grandmothers for our Christmas Eve dinner as an appetizer. The bowl was cleaned and everyone wanted the recipe. It's quick and easy and offers a twist on the original velveeta rotel dip. Dip with tortilla chips or fritos. You will love this dip!!! -- posted by ~mommyof3~

Chocolate Truffle Pie

Thu, 28 Jan 2010 20:59:14 -0500

This pie's silky smooth chocolate filling reminds me of a chocolate truffle candy. It makes a beautiful presentation, too! Prep time does not include the 8 hour chilling time. -- posted by breezermom

Decadent Layered Cheesecake

Fri, 29 Jan 2010 05:03:11 -0500

Found on an estate agents leaflet, I tried this cheesecake, making it for a lunch with friends. It was quite easy to make, it turned out well, and was very well-received, so I'm sharing it with you! I made this the day before, and chilled it overnight, so allow for that. Hope you enjoy it. Please note, the stated time is not allowing for chilling overnight. -- posted by Karen Elizabeth

Chocolate Mug Cake

Fri, 29 Jan 2010 09:10:00 -0500

Yummiest chocolate mud cake so quick and easy to make in the time it takes to make a cuppa to go with it! (perfect for the work lunch room!) -- posted by Mummy Super Cook

Making a Perfect Cup or Pot of Tea

Sat, 30 Jan 2010 18:07:55 -0500

From "Victorian Tea Party". Afternoon and High tea were daily events in Victorian society in England and ladies tea parties were very popular. The table was beautifully set with the household's best bone china, beautifully prepared sandwiches and treats were served and tea was carefully brewed to ensure the very best flavor. In 1880, Mrs. Beeton's Book of Household Management was published - here is what she had to say about making tea the proper way: "There is very little art in making good tea; if the water is boiling, and there is no sparing of the fragrant leaf, the beverage will almost invariably be good. The old-fashioned plan of allowing a teaspoonful to each person, and one over, is still practised. Warm the teapot with boiling water; let it remain for two or three minutes for the vessel to become thoroughly hot, then pour it away. Put in the tea, pour in from 1/2 to 3/4 pint of boiling water, close the lid, and let it stand for the tea to draw from 5 to 10 minutes; then fill up the pot with water. The tea will be quite spoiled unless made with water that is actually boiling, as the leaves will not open, and the flavour not be extracted from them; the beverage will consequently be colourless and tasteless,in fact, nothing but tepid water. Where there is a very large party to make tea for, it is a good plan to have two teapots instead of putting a large quantity of tea into one pot; the tea, besides, will go farther. When the infusion has been once completed, the addition of fresh tea adds very little to the strength; so, when more is required, have the pot emptied of the old leaves, scalded, and fresh tea made in the usual manner. Economists say that a few grains of carbonate of soda, added before the boiling water is poured on the tea, assist to draw out the goodness: if the water is very hard, perhaps it is a good plan, as the soda softens it; but care must be taken to use this ingredient sparingly, as it is liable to give the tea a soapy taste if added in too large a quantity. For mixed tea, the usual proportion is four spoonfuls of black to one of green; more of the latter when the flavour is very much liked; but strong green tea is highly pernicious, and should never be partaken of too freely." -- posted by BecR

Citrus - Drizzled Cranberry - Oatmeal Cookies

Sat, 30 Jan 2010 19:40:47 -0500

Published in Cooking Light magazine, December 2006. -- posted by swissms

Mandelmusslor (Almond - Cream Tartlets With Berry Sauce)

Sat, 30 Jan 2010 23:11:01 -0500

Published in Saveur magazine, December 2009. -- posted by swissms

Doubletree Hotel Chocolate Chip Cookies

Mon, 01 Feb 2010 10:04:02 -0500

By far the best cookies you will ever eat. -- posted by pbrsucks

Hummingbird

Mon, 01 Feb 2010 10:19:50 -0500

This is the best drink I've ever had, I make it whenever I have the ingredients on hand. -- posted by Chef #695722

Buffalo Chicken Wing Dip

Mon, 01 Feb 2010 12:39:13 -0500

a great way to enjoy chicken wings without the mess. great served with celery or tortilla chips for dipping. I like to use a crock pot to keep this dip warm during parties, just mix everything up on the stove than transfer to the crock pot or you can use a electric fondue pot on warm too. If you don't want to use those then separate into small batches in oven safe dishes so you can keep the dip warm. Not sure where the recipe came from, everyone I know has their own spin for it. -- posted by Chef ChristinaMac

Melt-In-Your-Mouth Cherry-Filled Coffeecake

Mon, 01 Feb 2010 12:47:02 -0500

Great for breakfast. -- posted by mommyoffour

Lemoniest Lemon Squares

Mon, 01 Feb 2010 23:08:24 -0500

These are the best lemon bars I've ever tried. They have a fabulously buttery crust, a not too sweet or too tart curd-like lemony filling, and a thin chewy top. The recipe is from San Francisco pastry chef Emily Luchetti's cookbook, "Classic Stars Desserts". With more than a cup of fresh lemon juice, the lemon flavour is really pronounced, the filling sets up real well and the dusted sugar makes for a beautiful presentation. NOTE: The squares can be made a day in advance, covered and refrigerated. Bring to room temperature before serving. Dust with confectioner's sugar before serving. -- posted by blucoat

Valentine's Day Chocolate Dippers (Raw Foods)

Tue, 02 Feb 2010 08:54:48 -0500

This is in the monthly newsletter from my local health food store, Nature's Pantry. Cooking time is refrigerator or freezer time. -- posted by mliss29

Chocolate Chunk Caramel Brownies

Tue, 02 Feb 2010 09:57:43 -0500

This is the perfect dessert I made one day while bored, but everyone was pleasantly suprised and asked for more! -- posted by shayC130

Whole Wheat Cherry Nut Bread

Tue, 02 Feb 2010 10:29:22 -0500

This is an updated, healthier version of a recipe my Mother has been making for years. It can be found here: http://lobsterandfishsticks.com/ Its a wonderfully flavorful quick bread, made healthier with the reduction of sugar and the addition of whole grain flour. -- posted by ChefMamaBlogger

Crab or Lobster Dip

Wed, 03 Feb 2010 11:21:30 -0500

Perfect appetizer, great for holidays, super bowl, or just because. We love this and usually at our family functions the guys stand around table hogging this. We make two of these because our little ones like it too. I think youll love it! Try it you wont be dissapointed! -- posted by Mandy ny

Miniature Austrian Sachertorte

Thu, 04 Feb 2010 03:21:16 -0500

Sachertorte, one of Austria's most famous desserts, was created in the 1830s by baker Franz Sacher. Here is an updated version of the classic recipe, made into individual servings using a muffin tin. The moist, light cake is topped with a glistening chocolate icing and served with a dollop of warm Cointreau spiked apricot jam. A lovely special occasion dessert! Adapted from "The Opera Lover's Cookbook". -- posted by BecR

Barbeque Sauce Ribs

Thu, 04 Feb 2010 10:15:53 -0500

A salty-sweet glaze, with a chili kick, makes these ribs taste finger-lickin' good! -- posted by English_Rose

Peach Custard Pie

Thu, 04 Feb 2010 13:42:25 -0500

recipe i found online, very easy and delicious -- posted by Chef #1532477

Panforte: Chocolate & Nut Cake

Fri, 05 Feb 2010 07:29:41 -0500

A scrumptious traditional Italian cake full of chocolate and nuts. -- posted by English_Rose

Corning the Beef - Brisket by Alton Brown

Fri, 05 Feb 2010 11:12:34 -0500

Alton Brown's now famous corned beef recipe (takes 10 days to complete) using fresh brisket, 10 days, and some saltpeter. -- posted by Andi of Longmeadow Farm

Lemon Glaze for Scones, Cookies - Biscuits and Cakes

Fri, 05 Feb 2010 21:27:06 -0500

This is a simple and delicious lemony glaze to drizzle over freshly baked scones, cookies - biscuits or cakes! From my mother. -- posted by BecR

Bay Scallop Chowder

Sat, 06 Feb 2010 10:25:38 -0500

From the My Great Recipes collection. I added salt to taste. -- posted by SuzV

Mexican Cheese Dip

Sat, 06 Feb 2010 20:41:07 -0500

Dannon yogurt contest winner perfect for parties. I found this recipe in Ladies' Home Journal. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Fiesta Ranch Dip

Sun, 07 Feb 2010 12:18:46 -0500

I combined some of the ingredients from two recipes and the result is this delicious dip served in attractive and colorful "cups". Enjoy for the Big Game. -- posted by pinky kookie

Spicy Shrimp Wraps

Sun, 07 Feb 2010 21:33:43 -0500

You don't have to heat up the kitchen to make this crowd pleaser. It is perfect to make, grab and go for a charming waterside gathering. We made this on the beach and placed the shrimp over bright green banana leaves and it looked so tropical! :) I could feel the the breeze from the Gulf - oh how beautiful! -- posted by Manami

Grouper Iberville

Sun, 07 Feb 2010 21:47:22 -0500

Grouper has a mild flavor, somewhere between bass and halibut with a firm flesh perfect for grilling. It's the ideal choice for those that are uncertain about the flavor of fish. If you cannot find grouper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), red snapper (flakier texture), pompano, lemonfish or catfish. This flavorful, foolproof recipe is courtesy of Chef Tom Weaver of Christian's Restaurant as featured in the Louisiana New Garde television series.. -- posted by Molly53

A Mere Trifle! Strawberries and Clotted Cream Trifle

Mon, 08 Feb 2010 10:20:30 -0500

Luscious fresh strawberries nestle amongst light sponge cake sandwiched with strawberry jam, which are then covered with creamy custard and topped with clotted cream. Simple! This trifle may be simple but it is the star on any tea-time or dessert table and if you cannot obtain clotted cream, use whipping cream, heavy cream or double cream instead. Madeira is used in place of sherry in this trifle, which gives a mellow flavour to the trifle. This is a recipe that my mum sent to me, from a cutting in a British magazine promoting Devon and Cornwall in the West Country - home of the Cream Tea! If you wish to serve this to children or non-drinkers, substitute the Madeira with fruit juice of your choice. In the summer scatter some pink rose petals over the top for the ultimate and romantic finish! (Prep time includes the chilling and soaking time.) -- posted by French Tart

Game Time Chili

Mon, 08 Feb 2010 10:28:33 -0500

A quick and easy chili recipe that goes great on game day! -- posted by Bridget Elaine

Easy Leche Flan

Mon, 08 Feb 2010 11:11:57 -0500

Creamy Yummy Custard Filipino Dessert -- posted by Emily Rosario

Ham Spinach and Cream Cheese Pinwheels

Mon, 08 Feb 2010 11:36:03 -0500

This recipe came from the Taste of Home cookbook. I make these for a meal or filling appetizer. The original recipe calls for garlic and herb cream cheese, but I have also used whipped chive cream cheese. -- posted by Chef #1545460

Hot Southwest Dip

Mon, 08 Feb 2010 11:57:17 -0500

This is a great dip served with tortilla chips. A hit with the DH and the children. If someone wants more spicy heat serve some of your favorite hot sauce on the side. -- posted by Daisy #3

Cincinnati Style Chili

Mon, 08 Feb 2010 14:00:03 -0500

I have always loved Skyline Chili. I'm not from Cincinnati, but have been there. This is a combination of recipes I used to make one that has worked for me. I made it for the big superbowl party my family has every year. They loved it! I've never made it from scratch before because I didn't know what all was in the sauce. I had always used sauce packets from the grocery store. When the store was out, I had to come up with another solution. I love to cook and experiment. So...this is what I came up with. Enjoy! -- posted by earth_angel79

Lemon Cream Pie

Mon, 08 Feb 2010 23:10:30 -0500

I found this recipe on Obesity Help. The recipe was posted by highlandbear. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Nigella's Blackberry Trifle With Creamy Limoncello Mascarpone

Tue, 09 Feb 2010 01:43:16 -0500

Serve this elegant and refreshing layered dessert in a trifle dish or individual dessert glasses for a fabulous ending to any meal! Perfect for Valentine's Day or other romantic occasions such as birthdays, anniversaries or Afternoon tea. Inspired by a Nigella Lawson recipe. -- posted by BecR