Recipezaar: Taste/Mood,Picnic recipes

Chicken Salad in a Creamy Chive and Lovage Dressing

Mon, 13 Jul 2009 15:55:21 -0400

I love my lovage! Moreover, this is a delectable way to use up cold cooked chicken with this wonderful old-fashioned herb! This salad would be perfect for a light luncheon dish or an elegant dinner party starter. I have also made this to take on picnics with great success. Lovage is one of my favourite herbs and I have been growing it for the last 20 years in my herb garden. It is only now regaining its popularity - however, it was a much-used herb in medieval times, and later on, it was often used as a salt substitute. The leaves have a slightly salty, savoury celery-like flavour and are very pungent, so they mused be used carefully in cooking. Anything more than 2 tablespoons of chopped lovage in this dressing will totally overpower all the other flavours - I know this to my cost! An obscure little-known fact! Culinary celery salt and celery seeds are nearly always made with ground lovage seeds, as lovage seeds have a more distinct celery flavour than celery seeds! I am a mine of useful or useless information! -- posted by French Tart

Wasabi-Infused Mahi-Mahi Sandwiches With Napa Slaw

Tue, 14 Jul 2009 02:23:10 -0400

Originally found in Coastal Living... adapted to fit our tastes. Plan ahead -- need to marinate at least 1 hour! -- posted by kittycatmom

Sunshine Farm Lavender Tea Scones

Sun, 19 Jul 2009 12:54:52 -0400

These are some of the best scones I've ever eaten! Lovely served warm or cooled with butter, recipe #247961 or recipe #383209, lemon curd, or British clotted cream, and a cup of tea. From my friend Cameron. -- posted by BecR

Hoisin Barbecued Chicken

Tue, 21 Jul 2009 13:07:03 -0400

Hoisin sauce forms the base of this simple barbecue sauce seasoned with garlic. The Cantonese are particularly fond of using it with barbecued chicken, duck, and pork. Came from Cooking light. Please note there is marinating time. -- posted by aronsinvest

Creamy Potato Salad

Tue, 21 Jul 2009 15:40:04 -0400

the creamiest potato salad -- posted by Air hostess

Vegetable Dinner Danish

Thu, 23 Jul 2009 01:19:11 -0400

This is one of my all-time favorite recipes. It takes a little time, but it's definitely worth it. This danish is versatile--It can be dressed up for a nice dinner served with a fruit salad or packed up for travel to your favorite picnic location. I've tried many vegetable and cheese combinations and I've never been disappointed. Bon Appetit! -- posted by Ms Lorretty

Low-Fat Black Bean-Pasta Salad (Vegan)

Thu, 23 Jul 2009 01:42:35 -0400

This colorful creation has a lot more flavor and a lot less fat than traditional pasta salad. It's easy to throw together, and with lots of vegetables and vegetarian protein it can be served as a light entree or a hearty side dish, perfect for potlucks, picnics or packed lunches. It can easily be made gluten-free by subbing gluten-free pasta. -- posted by Prose

Berry Summer Pudding from Woman's World 6/22/09

Fri, 24 Jul 2009 12:34:16 -0400

Very easy summer treat! For an extra treat, stir 2 Tbsp orange-flavored liqueur, such as Grand Marnier, into the pureed berry mixture. -- posted by PMHawk

Red Potato Salad

Fri, 24 Jul 2009 13:13:51 -0400

By Mr. Food; found on our local television station's website. The cilantro should give it a nice bite and I like the idea that it does not use sour cream because then it should keep in the refrigerator without getting watery. I think I will add some thinly sliced celery when I make it this weekend. Prep time includes 20 minutes for chilling potatoes. -- posted by Kat's Mom

Cheese-And-Olive Loaf

Wed, 29 Jul 2009 02:25:32 -0400

Think about adding herbs, bits of bacon, cubes of cooked chicken, canned tuna, chopped sauteed onions, sun-dried tomatoes or diced ham. Chez Patricia Wells: A Dinner with Friends and Truffles-Lots of Them. This loaf will keep for up to three days, if wrapped well in saran wrap or tin foil. If served in true French fashion, this loaf is meant to be served as pre-dinner nibble with a glass of Champagne or white wine or a chilled rose. It is also very good served with salads. -- posted by Manami

Pasties

Thu, 30 Jul 2009 03:11:28 -0400

My mum made the best pasties on earth, but she's gone so I had to make them today from my memories. Pasties were a food we ate when we were poor, so there wasn't much meat in them compared to veg. Swede turnip is very important in pasties. Mum made her own pastry with dripping, but I don't save dripping! -- posted by JustJanS

Grilled Chicken Sandwiches With Mustard Marinade

Fri, 31 Jul 2009 11:56:35 -0400

We have made these quite often and it seems that every time - we either add something new or sub with something else - and all versions turn out great! It has a lot to do with the fantastic marinade! marthastewart.com :) -- posted by Manami

Wesson Fried Chicken

Sun, 02 Aug 2009 10:05:38 -0400

I am always on the lookout for a recipe like my aunts in Kansas used to make. This looks very similar, except I believe they used buttermilk. Found this on the Wesson Oil website. -- posted by Kat's Mom

Hawaiian Island Drive-In Style Macaroni / Potato Salad

Sun, 09 Aug 2009 21:40:37 -0400

1 Scoop of this salad, 2 scoops of cooked rice, your favorite island style meat, add a little humidity and some authentic Hawaiian music and you just might feel like you are there. I created this salad and thought it tasted like the real deal. Let me know what you think. -- posted by SkylerFox

Healthier Right Side Pineapple Cake

Mon, 17 Aug 2009 03:54:40 -0400

Delicious and healthier pineapple cake. It's perfect for the morning coffee. Very easy to make and very fast. Fruit can be substitute with any other fruit you like: apples, pears, peaches, apricots... use your imagination:) -- posted by zori

Sweet Baked Beans

Mon, 17 Aug 2009 12:44:19 -0400

Here we have another baked beans recipe. Beans have to be soaked for 12 hours. Prep time includes soaking beans. -- posted by daisygrl64

Kona Inn Banana Bread

Mon, 17 Aug 2009 13:06:37 -0400

Recipe courtesy of Marion Cunningham from Foodnetwork. I've made this a number of times and it's absolutely delicious! -- posted by Grace Lynn

Old-Fashioned Baked Egg Custard Tart With Nutmeg

Tue, 18 Aug 2009 03:12:41 -0400

A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven. -- posted by French Tart

Haloumi, Sausage and Pesto Skewers

Thu, 20 Aug 2009 11:12:53 -0400

A simple budget-conscious and yummy everyday recipe with no pretensions to sophistication, which I've adapted from an online recipe from the Australian magazine 'New Idea'. The recipe uses beef sausages, but obviously you could use your favourite sausages. You could also vary the capsicums (or peppers) and use more than one coloured pepper; and you could add a slice of onion onto the skewer. My personal preference is red peppers, but just go with your preference! Love the pesto and haloumi in this recipe! :) -- posted by bluemoon downunder

Whoopie Pies (Lightened Up)

Thu, 20 Aug 2009 16:05:37 -0400

An easy switch from margarine to a trans-free spread made these cookies healthier, while staying true to the original taste and texture. Using marshmallow cream instead of cooked filling containing shortening allowed us to elminate fat and slash calories. I found this recipe in Prevention magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Chunky Chocolate Chip Cookies

Thu, 20 Aug 2009 16:06:06 -0400

Using canola oil instead of butter slashes sat fat, while switching to whole whole wheat flour, plus adding oats, doubles the fiber. The result: a crunchy cookie with a chewy center. I found this recipe in Prevention magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Red Salmon and Spinach Tart

Fri, 21 Aug 2009 12:07:20 -0400

A Kraft tart which Ive so substantially adapted that Ive pretty much de-Krafted it, but I have left in the Philadelphia cheese as an echo of its culinary ancestry. If you havent used leek, onion and garlic together, they offer a subtle blend of flavours when combined. If time isnt a factor and you want to make a healthier crust, you could try a rice crust either from my Recipe #147043 or my Recipe #147047. Some conversions: 220g = 7oz; 100g = 31/2 oz; 210g = approximately 61/2 oz. -- posted by bluemoon downunder

BBQ Spice Rub

Fri, 21 Aug 2009 12:35:17 -0400

In the September 2009 Australian magazine 'super food ideas', where it features as a Father's Day BBQ Spice Rub, this recipe is described as "perfect for Dad to sprinkle over beef rump steak or other favourite BBQ meats before cooking." I'd hope that any dads worth spoiling won't be expected to BBQ for all and sundry on Father's Day but will be spoilt rotten! But for anyone BBQing at any time, this sounds yummy so I'm posting it here for safe-keeping. Personally, I'll be leaving out the dried chilli flakes. But do feel free to crank up the heat if that's your preference! My only change was to add the black pepper, but I'm in two minds about this as it's perhaps better to add this at the time. -- posted by bluemoon downunder

Original Macaroni and Cheese - (With Variations)

Mon, 24 Aug 2009 10:53:38 -0400

"This dish is the perfect canvas for variations, from flavor tweaks to major transformations". This recipe is a blend of several methods that appeared in an 1807 cookbook called "A New System Of Domestic Cookery". Marcie Sullivan added some vegetables, ground beef and Gouda cheese to make this a Entree instead of just a side. While Lisa Cotter used for her breadcrumbs 1 cup day-old rosemary focaccia and 1/2 cup broken pita chips, ground together in a food processor. I found this recipe in Hallmark magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Monster Sandwich

Tue, 25 Aug 2009 11:23:39 -0400

You can share this, cut it down to your own portion size or make it for your favorite construction worker's lunch! I found this recipe on Recipe Secrets.net. The recipe was posted by Kitchen Witch. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Roasted Pepper Rolls Stuffed With Tuna

Wed, 26 Aug 2009 18:09:25 -0400

Peperoni Farciti con Tonno e Acciuga, Lidia Bartianich's Newletter. The combination of sweet, meaty roasted peppers and well-seasoned oil-cured tuna is wonderful! Any fresh, meaty sweet bell-type peppers are suitable, different colors makes a nice presentation. Peppers always taste better when roasted at home but a jar of roasted red peppers can be substituted. The tuna filling is delicious on crostini or crackers: the sandwich, is out of this world!:). -- posted by Manami

Pineapple Fluff - Sugar Free (With Variation)

Fri, 28 Aug 2009 09:57:39 -0400

Makes a great dessert or snack. Add some chopped pecans and coconut for a extra special dessert. This recipe is from a Weighwatcher's cookbook. I found this recipe on Obesity Help. This recipe was posted by toomuchme08. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Chinese Chicken Salad

Mon, 31 Aug 2009 02:37:18 -0400

I printed this recipe off of a website in 1996 and then filed it away. I haven't tried it yet; posted for safe keeping so I can clean out my paper recipe files :) -- posted by swissms

Vegetarian Hummus Tofu Wrap

Mon, 31 Aug 2009 11:36:04 -0400

A simple and tasty vegetarian wrap. Feta cheese can be removed to make a vegan dish. Also, a variety of tofu, flavored wraps and hummus can be used to personalize the wrap. I'm using a whole grain wrap to boost the sandwich's health factor, but you can substitute regular or flavored wraps if desired. Enjoy! -- posted by Chef #1369528

Grilled Skirt Steak & Pepper Sandwich With Corn Mayonnaise

Tue, 01 Sep 2009 12:25:18 -0400

Bon Appetit Magazine, September 2009 edition and it was tested by the Bon Appetit Test Kitchen. The say "this incredible sandwich is so filling that you won't need a side dish." Maybe a nice cold glass of wine, or beer or whatever suits your fancy. ;) -- posted by Manami

Parmesan Chicken Wings

Thu, 03 Sep 2009 11:59:47 -0400

From "The Best of Country Cooking." -- posted by mailbelle

Broiled Egg Salad Sandwiches (For Two)

Thu, 03 Sep 2009 12:12:46 -0400

From "The Best of Country Cooking." -- posted by mailbelle

Grilled Chicken & Polenta With Nectarine-Blackberry Salsa

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

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

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

Tue, 08 Sep 2009 10:59:58 -0400

A new fig recipe for this year! Similar to my Recipe #250866 but with blue cheese and a honey drizzle dressing. I like to tuck a few fig leaves amongst the salad for colour........but please do wipe them first! Serve these figs with crusty bread, some mixed herb and salad leaves.......and a glass of chilled wine. Quantities for figs depend on the size; allow one or two large figs per person or, between three and six for medium to small figs.This makes a fabulous dinner party starter, or a light salad for lunch..........I sometimes serve this for the cheese course too, for something a little different. -- posted by French Tart

Chewy Instant Oatmeal "pack" Cookies

Wed, 09 Sep 2009 01:54:07 -0400

Trying to figure out what to do with all of those instant oatmeal individual packs? Now you can convert them into a yummy soft and chewy oatmeal cookie! -- posted by Ms.SoulChef

Manchego Cheese and Garlic Gourmet Hot Dogs

Thu, 10 Sep 2009 01:43:22 -0400

A roasted garlic and red pepper relish replaces the usual pickle in this Spanish take on hot dogs. from Bon Appetit. AMAZING! These are super if you would like to do a grown up spin on hot dogs. Manchego is a Spanish cheese made from sheep's ml; available at some supermarkets and at specialty food stores. -- posted by College Girl

Edamame Succotash With Shrimp

Mon, 14 Sep 2009 15:22:33 -0400

Here succotash - traditionally a Southern dish made with corn, lima beans and peppers - is given an update using edamame instead of lima and it then becomes a main dish by adding shrimp.It is low cal/high fiber/low sat fat/heart healthy/& diabetes appropriate. EatingWell Magazine Newsletter, January/February 2007 edition.Make it a meal! All you need is a warm piece of cornbread and a nice salad to make the meal complete. ;) -- posted by Manami

Spiced Pan-Seared Tuna Salad

Tue, 15 Sep 2009 11:38:53 -0400

Sizzling pan-seared tuna spices up this super-satisfying main dish summer salad. CuisineAtHome eRECIPES, August 20, 2009 edition.For the Cajun seasoning spices, you can use recipe #114562 by Pets "R" us, or Mrs Dash's Extra Spicy Seasoning Blend (I like this because it has no salt but it tends to be HOT) just don't use as much. ;) -- posted by Manami

Simple Cucumber Sandwich

Tue, 15 Sep 2009 11:45:54 -0400

Simpe mayonnaise, cucumber, and toasted white bread. Works perfectly in school lunches. -- posted by Chef #1384007

Tuna and Bean Salad

Thu, 17 Sep 2009 15:42:26 -0400

An all-time favorite Italian salad, this won't take long to make and is great for lunch. -- posted by English_Rose

Amber's Down Home Peach Iced Tea

Mon, 21 Sep 2009 00:43:46 -0400

A yummy classic! Sweet Peach Iced Tea! This tasty, cool, refreshing treat is sure to quench any thirst! Filled with a fresh peach taste, that will remind of you a lazy summer day, long after summers' past! To Serve: Dip the rim of a tall ice tea glass with peach syrup, then dip in granulated sugar! Top it off with a peach slice affixed to the rim, and some ice cubes and Enjoy! -- posted by A.D.Judy

Traditional Artisan Style Baguette - Rustic French Bread

Mon, 21 Sep 2009 12:25:50 -0400

A traditional country-style French bread, made the old-fashioned way (although you can use the bread-machine if you wish). The result is a lovely full-flavored loaf with a wonderful crust. Best eaten the same day. Makes 2 baguettes. -- posted by BecR

Chocolate Layer Delight

Wed, 23 Sep 2009 13:51:01 -0400

I don't know where this recipe came from. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Porchetta - Italian Marketplace Pulled Pork Sandwich (Crock Pot)

Mon, 28 Sep 2009 01:12:23 -0400

Tender succulent boneless pork roast is rubbed with olive oil and seasonings and slowly roasted to perfection in the crock pot until it is falling apart, then stuffed into warmed and buttered Italian ciabatta rolls. A wonderfully simplified version of the classic Porchetta Italian Market Place Sandwich by Nigella Lawson. -- posted by BecR

Tortellini Salad

Tue, 29 Sep 2009 16:59:16 -0400

A simple tortellini salad with veggies and a vinaigrette dressing. Simple, and tastes great warm or cold! I got this recipe from a former roommate, and we used to eat it pretty much weekly. This keeps well in the refrigerator, but you can eat it right away too. The feta cheese adds a nice punch, but the mozzarella makes for a more comfort-food feel; try both if you'd like! This is great as a meal in itself or as a side dish. -- posted by Barucha

Tuna & Cherry Pepper Sandwiches

Sun, 04 Oct 2009 01:43:18 -0400

Found this recipe in Cowgirl Cuisine by Paula Disbrowe. In the book she says "her life sounds like a fantasy." After working as food editor at a magazine in NYC - Paula Disbrowe moved to Rio Frio, Texas, to be the chef at Hart & Hind Fitness Ranch. Not long after in 2005, she and her husband bought a 100 acre working ranch in Texas's Nueces Canyon. She shares recipes that exemplify ranch eating but with a lighter approach, like her chili made with turkey, white beans and sage, and tostadas topped with shredded chicken and crunchy citru slaw. This recipe is considered the best of the best exclusive! Have tweaked it slightly because of personal preference! :) -- posted by Manami

Herbed Chicken and Hot-Pepper Sandwiches

Mon, 05 Oct 2009 16:50:44 -0400

This dish is easy to prepare and travels well -- perfect for everyday meals and autumn picnics. To save time purchase a rotisserie chicken from the deli to make this entire dish in less than 15 minutes. From Country Living. Did not account for the 1 1/2 hours marinating time. :) -- posted by Manami

Kalbi Short Ribs

Sun, 11 Oct 2009 03:28:48 -0400

Korean Barbecue Short Ribs. Otherwise known as galbi, kelbi and even kalby. I used only honey skipping the white sugar that is normally used. But you can add white sugar (in addition to the honey) if you are not watching the 1/4 cup sugar intake. -- posted by ~Rita~

Parmesan Kaiser Rolls

Mon, 12 Oct 2009 11:30:18 -0400

Received on an email from Chowhound - these look delicious! "These rolls, sometimes called Vienna rolls, are the go-to bread for a thick, juicy burger or a deli sandwich stuffed with all the fixings. This version incorporates a slightly easier shaping technique and a touch of Parmesan for an irresistible tanginess." Prep time does not include rising time, approx 2 hours. -- posted by Katzen

Turkey Focaccia Club W/ Special Cranberry Mayonnaise

Mon, 12 Oct 2009 18:03:20 -0400

I just have to share this recipe, printed in TOH by Judy Wilson. It is a must-have for after-Thanksgiving sandwiches or, for that matter, anytime by using store-bought sliced turkey breast. I would have this for dinner on chilly nights with a bowl of steaming soup and a fruit salad. -- posted by Mareesme

Country Time Light Mock Sangria

Fri, 16 Oct 2009 17:33:52 -0400

I got this recipe on a box of country time. It's a good ligher recipe -- posted by GingerlyJ

Twisted Tuna Fish Sandwich

Mon, 19 Oct 2009 13:33:12 -0400

I have been trying for a few months now to make a recipe as close to what my mother made. This taste just like it. It's not overly sweet, or fishy tasting. I do not like sea food but I could eat this sandwich everyday. -- posted by Madeline's Mommy

Simple but Tasty Potato and Pancetta Salad

Mon, 19 Oct 2009 15:24:59 -0400

Delicious potato salad recipe that I made up. I always make it for any BBQs or summer parties we have at home and there is never any left. Also make it regularly to eat for lunches and it always goes down well with my friends who sometimes ask me to make extra portions so they can have it for lunch at work too :-) A 1kg bag of potatoes makes enough for 4-8 portions depending on whether you are eating it as a full meal e.g. 4 portions if eating as a meal in itself, or 8 portions if serving as a side at a BBQ etc. It can be eaten straight away but it tastes better the longer it's left for the flavours to mature. I usually leave it at least overnight before eating but sometimes even longer, up to a few days and it tastes better the longer you leave it :-) Please not prep time does not include allowing to cool before adding the mayo. -- posted by .x. Lauren .x.

Rocky Crunch Cakes

Mon, 19 Oct 2009 15:49:11 -0400

This came off the box of my son's favourite cereal. A very popular cake with children,and very easy to make with them too! -- posted by Noo

Purée De Carottes - Mashed Carrots With Coconut Milk

Wed, 21 Oct 2009 12:29:41 -0400

The full name of this recipe is "Purée de carottes parfumée à la coriandre et au lait de coco" (Coriander-flavored Mashed Carrots with Coconut Milk.) This can be used as a side dish, a one bowl snack or even baby food. This recipe is from latartinegourmande.com -- posted by ThatSouthernBelle

Mom's Simple Granola

Wed, 21 Oct 2009 20:51:33 -0400

My Mom literally makes this granola every other day. It barely makes it off the cookie sheet before it is gone. Great as a cereal with milk, as a snack, as a topping to yogurt, OR dare I say, a topping to create fruit crisp. I like to make mine with milk chocolate chips or dried cranberries, but you can add any extras you like! -- posted by Hadice

Broccoli and Cheese to Please!

Wed, 21 Oct 2009 20:54:21 -0400

A great recipe for vegetable lovers and non lovers alike! It's a great recipe for kids too! This recipe is a modified version of a Cambells soup recipe. -- posted by scrumptious cookie

Better Burgers -- Seasoned Hamburgers or Cheeseburgers

Sat, 24 Oct 2009 03:10:14 -0400

One day, long ago, the pilot light in my oven went out and I didn't realize that my meatloaf was sitting there uncooked until shortly before dinner. I quickly made patties and turned it into burgers -- the best burgers we'd ever eaten. I tweaked at the recipe a little to get the proportions of onions and herbs just right and now the family turns up their noses at plain burgers. The herbs are unobtrusive but they bring out the flavor of good meat. -- posted by 3KillerBs

Spicy Masala Chicken-Low Cholesterol

Mon, 26 Oct 2009 13:15:25 -0400

This is a really simple and wonderfully tasty chicken dish that I found in a low cholesterol cookbook while researching recipes to help manage my husbands cholesterol levels. This slightly sweet and sour tasting chicken can be served hot or cold,and goes well with salad,rice,potatoes or in naan pockets. Great for barbecues!! Pep time includes marinating time. -- posted by Noo

Banana Ginger Parkin

Mon, 26 Oct 2009 13:16:01 -0400

This is a great way to use up soft bananas. This nutritious and energy giving cake doesn't break up easily,making it good for the childrens packed lunch boxes.The parkin keeps really well in a covered container for up to two months. -- posted by Noo

Pioneer Brisket

Tue, 27 Oct 2009 01:36:07 -0400

I got this recipe from Ree drummond on her Pioneer woman website -- posted by GingerlyJ

Fresh Cucumber Cheese Dip

Thu, 29 Oct 2009 16:23:05 -0400

This is such an unexpected fresh dip! I love to serve it with the new "Flips" cracker/pretzels. We've also served this dip with bagels, pretzels and other crackers. You can also spread it on a tortilla wrap and make pinwheels or top it with ham/turkey and make roll-up sandwiches! It does not last long, be prepared! -- posted by Andreazaar

Christmas Muffins

Tue, 03 Nov 2009 08:22:23 -0500

After pulling these muffins hot out of the oven, your family and friends will know that Christmas is near. A less heavy version of the wholemeal Christmas muffins, these muffins welcome in the holiday season. Also, these muffins are a holiday option for those who don't like fruit cake, and can also be made vegan if you substitute soy milk for regular milk. Note: This recipe has not been taste tested yet, so please leave your comments. -- posted by TALIA #3

Baked Fried Kentucky Chicken

Thu, 05 Nov 2009 01:51:32 -0500

This needs to be refrigerated at least a couple of hours to marinate. -- posted by sweetcakes

Barbecued Shrimp BLT Sandwich With Lemon Butter Sauce

Sat, 07 Nov 2009 12:39:37 -0500

This is a Wolfgang Puck recipe and it is delicious! I found it again when I was surfing the net - as always, looking for something else, and voila I found it! I had eaten this a long time ago when a friend prepared it for us, my friend left for somewhere in Cuba -- never to be heard of again, more than likely she is very busy trying to build a house for her folks wheeling and dealing, so as to get what she needs -- she doesn't have time to write and then find someone that she trusts to deliver the letter to me! Anyway -- the recipe is truly wonderful! :) Wine pairing: If you're feeling adventurous try a full and oakey Chardonnay from Australia like Rosemount, Petaluma or Lindemans. This dish goes great with a number of the micro brews, such as Anchor Steam, Sierra Nevada or the most popular Samuel Adams. -- posted by Manami

Low Carb Chicago Syle Hot Dogs

Sun, 08 Nov 2009 18:27:53 -0500

I got this from the show Blaine's low Carb Kitchen.. I like how they substitute bread for lettuce but still keep that Chicago taste -- posted by GingerlyJ

Buttertarts

Tue, 10 Nov 2009 16:07:28 -0500

A delicious filling that is soft without being too gooey or runny. -- posted by Chef #1441787

Hearts of Iceberg Lettuce With Ranch Dressing

Mon, 23 Nov 2009 18:20:18 -0500

I love salads, and this is no exception. -- posted by Andi of Longmeadow Farm

Citrus Pasta Salad

Mon, 23 Nov 2009 22:17:22 -0500

I found this recipe in a Schwan's magazine. I have not tried this recipe, but I'm posting it for safe keeping. -- posted by internetnut

Fresh Vegetable Pizza

Thu, 26 Nov 2009 02:47:03 -0500

A veggie pizza appetizer, served cold. Toppings can be substituted to include a variety of veggies. This is my mom's recipe, and we are unsure of the origins. One of my favorite hors d'oeuvres for the holidays! -- posted by Chef Acosta

Lamingtons

Wed, 02 Dec 2009 00:38:37 -0500

Very Australian small cakes. A Lamington Drive is the quintessential fund raiser for schools and clubs. Lamingtons store well for up to 3 days. This version is not overly sweet so if you have a really sweet tooth you could add 1/2 cup icing sugar to the chocolate coating. -- posted by Coasty

Applejack Turkey Sandwich

Thu, 03 Dec 2009 09:52:08 -0500

Grilled sweet peppers and onion add crunch to this sweet-smoky sandwich from Cobbler's Restaurant in Gaylord, Michigan. We used all three colors of sweet peppers - red, green and orange. It looked and tasted great! ;;)Another day-after recipe. Midwest Living Magazine, December 2009 -- posted by Manami

Chicken and Mushroom Panini

Mon, 07 Dec 2009 09:50:56 -0500

Super-Fast from Cooking Light Magazine, November 2009 edition.These were a lot of fun to make because we had a lot of help and we couldn't wait to eat these delicious sandwiches.:) -- posted by Manami

Grilled California Avocado Salad

Mon, 07 Dec 2009 09:52:53 -0500

Large avocados are recommended for this recipe. A large Haas avocado averages about 8 oz (here in Miami - our avocados have a tendency to be a bit larger). Adjust the the quantity accordingly. This is easy, tastes great, & has that WOW factor! It is an elegant first course that combines with baby greens, a spicy salsa and a delicious herbed goat cheese. Provided by the California Commission with a couple of tweaks. -- posted by Manami

Cranberry Muffins

Thu, 17 Dec 2009 20:45:22 -0500

This is a great breakfast and/or snack muffin! The yogurt keeps it extremely moist and the cranberries will keep you on your toes. The recipe can be halved and the finished muffins frozen. Please note that most of the prep time is slicing your cranberries! If you have a food processor, it definitely helps. -- posted by Rhapsodies

Coconut Bread

Fri, 18 Dec 2009 13:20:13 -0500

A yummy sweet savory bread/cake treat, great when you accompany it with your favorite cup of coffee.. You can bake in either a cake pan or bread pan. It takes about 45-50 minutes to bake, this makes about 2 full size loaves, and 4 small ones. -- posted by Chef #1487768

Ham and Brie Panini

Mon, 21 Dec 2009 01:18:49 -0500

Brie cheese makes for the ultimate panini with it's super smooth melting qualities. -- posted by newmama

Curried Potato Salad

Tue, 29 Dec 2009 01:41:39 -0500

loosely based on kittencal's smashed potato salad but with all the alterations i usually make -- posted by spiritussancto

Awesome Low-Cal Low-Fat Tabouli Salad

Thu, 07 Jan 2010 01:01:17 -0500

A tangy viniagrette makes this parsley, tomato, and tiny pasta salad simply scrumptious! -- posted by kittyroara

Yum Ped Yang (Roast Duck and Mango Salad)

Sun, 10 Jan 2010 23:56:13 -0500

Chinese roast ducks are the ducks you see hanging in the glass case in any Chinese restaurant or grocery. The have been glazed with a sweet hoisin sauce. Very quick and easy recipe. Great for picnics since you can toss right before serving. -- posted by Celticevergreen

Garlic Feta Toasts With a Warm Olive Spread

Mon, 11 Jan 2010 15:39:43 -0500

I don't know about you, but I'm a bit of a soup and salad person, and once a week I have just a salad or soup/salad, soup/sammy for dinner rather than a heavy dinner. I make this quite often and serve it with a bowl of my potato soup or my chick pea soup, but you can use whatever you like best. Slice a few good fresh tomatoes or some fresh fruit if you prefer, and you have a great easy dinner. Two (2) nights a week, I really try to eat a bit lighter - and this fits the bill. But, it also makes an amazing appetizer, or a great side dish for any meal during the week. Simply put, it is just really good. Now whatever you do ... don't get rid of that cheese - Save! It makes a great spread on baguettes or makes an amazing spread for a sandwich. It will last a couple of weeks in the refrigerator covered. and, make all this ahead of time and just heat up, toast and serve. -- posted by SarasotaCook

Whole Wheat Applesauce Cookies

Tue, 12 Jan 2010 18:01:11 -0500

My favorite cookie recipe! These are moist, chewy and delicious. Because most of the sweetness and the moisture comes from the applesauce rather than fat or sugar, not to mention the whole-wheat flour, I don't feel guilty about sneaking one or two of these for breakfast! -- posted by CorianneW

Coconut, Cranberry, White Chocolate Oatmeal Cookies

Wed, 13 Jan 2010 18:17:23 -0500

I saw someone else with somewhat of a similar recipe and I tweaked everything. It's much healthier than the recipe I looked at originally. Make sure to take out the cookies immediately when they are ready. If they stay in the oven, they will quickly become too hard. -- posted by Linh #2

Caramel Bread Pudding

Thu, 14 Jan 2010 11:52:36 -0500

Adapted from a Cook's Illustrated recipe, this is by far the best bread pudding I've ever had. Rustic, easy, and oh-so-delicious. Make two and hide one for yourself. -- posted by Booted Bear

Easy Capsicum Toast

Thu, 14 Jan 2010 12:00:37 -0500

Capsicum toast is one of my favorite snacks. Its simple, healthy, takes very little time and adds a different taste. This is perfect for short picnics or school tiffins as well. -- posted by Chef #1520753

Steak and Fennel Croissant Sandwiches

Thu, 21 Jan 2010 17:49:39 -0500

Yummy! My twist on a recipe from Cooking Light. Recipe for homemade Mayonnaise included. -- posted by KPD

The Ultimate Tuna Mayonnaise

Fri, 22 Jan 2010 13:31:06 -0500

This can be served as a tuna salad or spread on bagels / bread etc for yummy sandwiches! -- posted by English_Rose

Maple Cinnamon Pinwheels

Mon, 25 Jan 2010 11:14:27 -0500

These swirly twirls of perfection combine three of my favorite things in a cookie: cinnamon, rich maple/brown sugar sweetness and a buttery, short texture. Found in the Women's Weekly "Quick-mis Biscuits and Slices". I had Wholemeal Plain Flour on hand and I would recommend it. -- posted by Chef #1315010

Grapefruit With Strawberry Juice

Mon, 25 Jan 2010 11:26:22 -0500

organic-sweet grapefruit with strawberry juice. Great to make summer popsicals or icecycles. -- posted by Deyanira

Shivering Cold Coleslaw - Longmeadow

Tue, 26 Jan 2010 15:55:54 -0500

Coleslaw from the farm...(cooking time = refrigerator time) -- posted by Andi of Longmeadow Farm

Greek Tuna Salad Pockets

Wed, 27 Jan 2010 10:14:00 -0500

Greek tuna salad served in pita breads. -- posted by English_Rose

Cucumber and Caper Salsa

Wed, 27 Jan 2010 12:07:54 -0500

This salsa is cool with a tangy twist, made using similar ingredients to the classic Italian sauce salsa verde. It is a perfect accompaniment for barbequed fish. -- posted by English_Rose

Lily Vanilli's Honey, Lavender & Almond Cupcakes

Thu, 28 Jan 2010 09:50:38 -0500

The aromatic sharpness of lavender combined with soft honey flavours and toasted almonds give these cupcakes an intensity of flavour that is luxuriously decadent and festive. -- posted by Taste & Smile

Better Banana Walnut Bread

Thu, 28 Jan 2010 16:16:26 -0500

I love banana bread! Unfortunately, it is always loaded in fat when you buy it or follow traditional recipes. There are tons of low fat recipe options out there but the always take out the walnut. Removing them will take away from those "scary numbers" we all watch; however, walnuts are such a rich source of nutrition that they are worth keeping. Side Note: Many people use "Splenda" as a sugar substitute, if you get an icky aftertaste try Stevia, like "Truvia". I personally prefer "Sun Crystal", a mix of natural sugar cane and stevia. Ultimately, it's your choice. -- posted by Southern Kitchen Gardener

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

Jalapeno Poppers

Mon, 01 Feb 2010 09:57:21 -0500

These are delicious and easy to make. Recipe is from the Everyday with Rachael Ray magazine. -- posted by andrea.e

Honey Mustard Chicken Salad

Mon, 01 Feb 2010 09:58:01 -0500

An original creation that is too good to lose! I hope you enjoy it. I chopped my veggies in a mini food processor to save time and ensure they were finely chopped. -- posted by sbera007

Pop's Health Bars

Mon, 01 Feb 2010 12:39:18 -0500

Pop's health Bars -- posted by Chef #1536974

Cheddar and Bacon Loaf

Fri, 05 Feb 2010 07:49:09 -0500

Sunday morning and you're reading the papers, savoring the lovely aroma of fried bacon as you wait for your Cheddar and bacon loaf to finish baking. This easy recipe only takes 40 minutes from start to finish, with no yeast or kneading involved - so enjoy. -- posted by English_Rose

Spicy Chicken & Bacon Pasties

Sun, 07 Feb 2010 11:38:49 -0500

These easy to eat chicken and bacon pasties are perfect for on the go, lunch boxes, or a main meal served with a nice green salad. -- posted by English_Rose