Recipezaar: Time to Make recipes

Honey Roasted Walnuts

Tue, 09 Feb 2010 05:39:37 -0500

Sweet and spicy - a great quick snack. Best to keep in an airtight container for about a week at room temp. -- posted by katew

Tropical Breakfast Risotto

Tue, 09 Feb 2010 07:48:21 -0500

From the Sun-Maid Raisin site. I have not tried this yet-- adding it to keep on file. -- posted by SuzV

Date Cream Cheese Pastries

Tue, 09 Feb 2010 08:05:29 -0500

From the Sun-Maid site. Filing to try later. -- posted by SuzV

Golden and Cherry Scones

Tue, 09 Feb 2010 08:12:12 -0500

From the Sun Maid site. Posting to try later. -- posted by SuzV

Turkish Yoghurt Cake

Tue, 09 Feb 2010 10:53:31 -0500

from the blog "O Pistachio" - http://opistachio.blogspot.com/2009/05/turkish-yoghurt-cake-with-stewed.html -- posted by ellie3763

Three-Cheese Chicken Penne Florentine

Tue, 09 Feb 2010 10:58:16 -0500

Fresh spinach, chicken, and a combination of cheeses make this dish comforting enough for the last days of winter yet fresh enough for the first days of spring. You also can cook the pasta mixture in individual eight-oz ramekins; bake for 15 minutes. -- posted by Chef mariajane

Shrimp Cassoulet

Tue, 09 Feb 2010 11:02:30 -0500

from the blog "Food o' Del Mondo" - http://foododelmundo.com/2010/01/13/shrimp-cassoulet/ -- posted by ellie3763

Scallop Gumbo

Tue, 09 Feb 2010 11:09:10 -0500

from the New York Times -- posted by ellie3763

Fluffy Lemon Poppy Seed Muffins

Tue, 09 Feb 2010 11:19:26 -0500

University of Illinois recipe - http://urbanext.illinois.edu/diabetesrecipes/recipe.cfm?recipe=Fluffy%20Muffins -- posted by ellie3763

Eggless Coffee Banana Bread

Tue, 09 Feb 2010 11:25:10 -0500

from the blog "Cilantro" -- posted by ellie3763

Pasta Shells With Chicken and Brussels Sprouts

Tue, 09 Feb 2010 11:34:41 -0500

If you've always thought that you dislike Brussels sprouts, you've probably never tried them in a combination like this. Mild chicken tames the strength of the sprouts while garlic, lemon juice, red-pepper flakes and Parmesan unite the two main ingredients and complement them both. Frozen Brussels sprouts are surprisingly good in this recipe, too, though not as fine as fresh. -- posted by Chef mariajane

Chicken Goulash

Tue, 09 Feb 2010 11:49:06 -0500

Serving a dish made with potatoes over noodles is common in Eastern European cuisines. The flavors and textures mesh beautifully. Spaetzle, a tiny German dumpling, is available in most well-stocked supermarkets in the pasta sections. -- posted by Chef mariajane

Mocha Truffle Tartlets

Tue, 09 Feb 2010 12:16:42 -0500

Received this in an email. Looks fancy but sounds easy to make...(chill time not included in prep) -- posted by AZPARZYCH

Turkey Marsala

Tue, 09 Feb 2010 12:52:17 -0500

This is a healthy version of Veal Marsala. I hope you enjoy it! -- posted by Jeff Le Chef

Bean Counter

Tue, 09 Feb 2010 13:12:43 -0500

This is from Good Housekeeping February 2010 issue. It isn't a 'recipe', but I'm posting it so I can find it when I need it, and others might find the information helpful too. It's how much a one pound bag of dried beans will produce in volume when it's cooked. -- posted by Ann Marie F

Thai Coconut Curry Chicken

Tue, 09 Feb 2010 13:47:01 -0500

I really love Thai food and this is one of my favorite dishes. The sweetness of the pineapple and coconut plays well with the spice of the curry. You can substitute shrimp for chicken. Delicious served over jasmine rice. Enjoy! -- posted by Chef #1055661

No Bake Fudgy Brownies

Tue, 09 Feb 2010 13:49:08 -0500

A no sweat, easy to cook brownies for our kids and kids at heart. -- posted by blue_raven80

Claire's Not so Sloppy Joe's

Tue, 09 Feb 2010 13:49:53 -0500

mmmmmmmmmmmm,mmmmmmmm good -- posted by JonnyRox

Eggs in Purgatorio

Tue, 09 Feb 2010 13:50:07 -0500

I'm grateful to andypandy for telling me about Eggs in Purgatory in answer to a community question about varying poached eggs. I checked out the various recipes and then adapted them to my needs and came up with this. Rather than an Italian style tomato sauce, it is more like a Latin salsa. The garlic and onions can either be done first in the skillet, adding a bit more oil to the skillet after that so as not to let the eggs stick,, or, if rushed then can use garlic powder and dried minced onions in the salsa/sauce. (Salsa just means 'sauce' in Spanish) I get a kick out of watching it cook because the edges of the egg look kind of ragged as the tomato sauce bubbles up and the pattern looks like flames,,, haha and thus the name of the dish. I'm not fussy about the exact amounts of ingrediants and many of you 'tweak' recipes anyway,, so please understand that the amounts are approximations,, and it also depends on how many eggs are being poached. The fry pan should be a size so that the number of eggs fits with just a little bit of space between and around the eggs and the sauce has some depth, so don't use a huge pan for two eggs. -- posted by Rainbow - Chef 536866

Chocolate Cookies

Tue, 09 Feb 2010 13:53:35 -0500

Yum (: -- posted by WalkingOnAire

Soft Sugar Cookies

Tue, 09 Feb 2010 13:55:34 -0500

I got this recipe from my Grandmother who has always made the best sugar cookies! I have tried a few sugar cookie recipe's and this is by far my favorite! It is so yummy!!! -- posted by Reesh

Easy White Chicken Chili

Tue, 09 Feb 2010 14:00:07 -0500

from the blog "Entertaining Escapades" - http://entertainingescapades.blogspot.com/2010/01/i-know-i-cannot-speak-for-everyone-when.html -- posted by ellie3763

Tangy Blueberry Vinaigrette

Tue, 09 Feb 2010 14:05:12 -0500

A different and colorful salad dressing, not too oil-heavy. And it's vegan! I can get sunflower oil cheaply from a Mexican grocer nearby but if you can't find it, canola oil or salad oil will work in a pinch. I prefer to use frozen blueberries because I think the consistency's better plus I don't have to sift through them for moldy/rotten berries (and cost and storage reasons) but I'm sure fresh blueberries would work great too. -- posted by the80srule

Millionaire Bars

Tue, 09 Feb 2010 14:07:54 -0500

from "Real Life Flavors" - http://reallifeflavors.blogspot.com/2010/01/millionaire-bars_07.html -- posted by ellie3763

Oaty Pancakes

Tue, 09 Feb 2010 14:12:08 -0500

from "The Good Mood Food Blog" - http://www.thegoodmoodfoodblog.com/2008/03/oh-so-oaty-pancakes.html -- posted by ellie3763

Margarita Jello

Tue, 09 Feb 2010 14:17:24 -0500

from Annie's Eats - http://annies-eats.com/2009/09/18/margarita-jello/ -- posted by ellie3763

Honey Mustard Baked Chicken

Tue, 09 Feb 2010 14:24:34 -0500

I found this in a Cookshelf: Chicken cookbook, and tried it, because my hubby loves honey mustard so much. It was a hit! The sauce it actually for 8 pieces of chicken, but we liked extra drizzled on top of the chicken after it came out, so it worked out better for 4 pieces. So if you don't want extra sauce on it in the end, go for 8 pieces of chicken. -- posted by Miss JJ

Low Everything Chocolate Brownies

Tue, 09 Feb 2010 14:25:25 -0500

So yummy, so low everything (: Hello, new best friend! -- posted by WalkingOnAire

Irish Coffee Pie Redo for Less Carbs

Tue, 09 Feb 2010 14:25:50 -0500

recalculating the sugar substituting Splenda and looking to see if anyone else can suggest lowering them even more if possible -- posted by mickeydownunder

Tangy Blueberry Vinaigrette

Tue, 09 Feb 2010 14:28:37 -0500

Smoked Chicken Fillet and Avocado Vinaigrette

Tue, 09 Feb 2010 14:34:05 -0500

This is a delicious extremely easy summery dish comprised of slices of smoked chicken and avocado, drizzled with vinaigrette, that can do as an entree, in place of a salad, or even as a main meal served with a green salad. The amount of ingredients described here would serve 2 people as a large appetiser or a small main meal. -- posted by becy

Emily's Easy Cheesy Vegetable Soup

Tue, 09 Feb 2010 14:41:09 -0500

My friend, Emily, shared this recipe with me at my bridal shower. Its a quick, easy, tasty meal for cold winter days. I like preparing it in a crock-pot instead of on the stove to avoid burning the cheese. Emily also told me that while any mixed veggies will do, Veg-All is her favorite and I agree! I use low sodium cream of chicken soup, since left-overs tend to get salty in the fridge over time. -- posted by Chef #1067801

Hearty , Cheap Pasta Fagoli

Tue, 09 Feb 2010 14:42:23 -0500

Cheap, easy, pantry soup. quick and filling, pared with a loaf of bread, winter perfection -- posted by Chef #801828

Teriyaki Bacon Wrapped Scallops

Tue, 09 Feb 2010 14:42:36 -0500

This is a delightful variation of the standard Bacon Wrapped scallop. It can be used as an appetizer, or main entree. The secret is the Apple Wood Smoked, Peppered thick slice bacon This is sure to please any seafood palate! -- posted by Chef #1545920

A Little More Than a Banana Bread

Tue, 09 Feb 2010 14:43:04 -0500

Moist and yummy -- posted by Jennifer Dawn

Easy Baked Chicken Drumsticks With Mushrooms

Tue, 09 Feb 2010 14:43:46 -0500

This takes little time to prepare and is great when you just don't want to have to think! -- posted by The Impossible Cook

Tomato and Fetta Salad

Tue, 09 Feb 2010 14:50:07 -0500

A Greek inspired salad of fresh tomato halves, fetta cheese, olive oil and herbs. Perfect side dish for a meal, or wrapped up in a piece of flat bread it makes a great sandwich. It is absolutely essential to have good quality tomatoes for this dish. Little mini roma tomatoes are ideal, or any vine-ripened or organic fruit. -- posted by becy

Chicken Khao Soi Noodles

Tue, 09 Feb 2010 14:50:17 -0500

A spicy Northern Thai/Burmese favourite featuring curry made with fresh curry paste, chicken drummettes and noodles. Extremely tasty! Don't be put off by the massive list of ingredients, it isn't that time-consuming to make, but you will need to make a special trip to an Asian grocer to be sure you have the right things! -- posted by becy

Hotel Condon Corn Bread

Tue, 09 Feb 2010 14:50:51 -0500

Adapted from chef Gail Stanfield of the Hotel Condon in Condon, Oregon. -- posted by Sue L

Guinness Stew (Pressure Cooker)

Tue, 09 Feb 2010 14:52:42 -0500

This is a variation of my boyfriend's mom's recipe, done in the pressure cooker. Ready in about an hour, delicious and makes great leftovers for lunch the next day, or can be frozen for a quick and comforting supper on a chilly day. -- posted by Jodi4200

Black Forest Trifle

Tue, 09 Feb 2010 14:55:29 -0500

Delicious bing cherries, with devils food cake, mousse and whipped cream combine a dish to die for! I found it at The Food Channel while trying to find something similar here and couldn't find anything, after asking and receiving permission to repost it here, I'm excited to share it with everyone on RecipeZaar! The only difference I made to it was using mostly almond extract and a touch of vanilla in the whipped cream, and because I don't have alchohol on hand I used grape juice in place of the chambord. I also couldn't find any commercially prepared chocolate mousse, so used one small packet of chocolate jello pudding, and mixed some of it with whipped cream I had whipped up. -- posted by Houdini's Mom

Brussels Sprouts With Chorizo

Tue, 09 Feb 2010 14:56:14 -0500

Chorizo is a great partner for the sprouts! The spiciness of the chorizo and the earthiness of the brussels sprouts works wonderfully together. Adapted from Saveur. -- posted by Chez Loieur

Sardine Salt!

Tue, 09 Feb 2010 14:57:58 -0500

a form of preserved fish if you wish -- posted by abe ray

Fishy Tuna Salad

Tue, 09 Feb 2010 14:59:40 -0500

lost of fish in this tuna salad! -- posted by abe ray

Great Hamburger Patties

Tue, 09 Feb 2010 15:01:09 -0500

I bet I have tried close to a hundred different variations of hamburgers. DH likes things pretty plain (as in only cheese and ketchup on his burger) so our patties have to have enough flavor to stand up (almost) on their own. I like that they've got good flavor but aren't too much to detract from the rest of the stuff on my burger (I happen to be the exact opposite of DH!). -- posted by Melanie2590

Expat Bars

Tue, 09 Feb 2010 15:01:58 -0500

Tangy Apricot Nut bars on a Piecrust. If you have any talent with crust these are sublime. Saudi style ingredients w/ Ozark kitchen teqniques (my family were expatriots in Jeddah, Saudi Arabia for decades). This is my original recipe. -- posted by Weewah

Anna's Sour Cream Chicken Enchiladas

Tue, 09 Feb 2010 15:07:43 -0500

No tomatoes, no condensed soup. Authentic all the way! This is my ultimate comfort food. -- posted by AnnaTal

Spaghetti With Tomatoes and Capers

Tue, 09 Feb 2010 15:08:26 -0500

This is a recipe from the September issue of Food & Wine that I've been wanting to try. Instead of ripping out the magazine page, I thought it would be easier to post it here for the future. They suggest Italian wines made from Trebbiano grapes such as a 2008 Zenato San Benedetto Lugana or 2008 Valle Reale Vigne Nuove. -- posted by Momma de Finn

Nutty Banana Bread

Tue, 09 Feb 2010 15:08:43 -0500

From splenda.com -- posted by Keee

Vegetarian Mexican Casserole - Plus Low Cal and Low Fat!

Tue, 09 Feb 2010 15:09:40 -0500

You'll never miss the meat in this delicious Cooking Light recipe. The entire family gave it a thumbs up! -- posted by CaliforniaJan

Lemon Raspberry Bars

Tue, 09 Feb 2010 15:10:22 -0500

From splenda.com -- posted by Keee

Super Dreamy Snow Cream

Tue, 09 Feb 2010 15:11:58 -0500

While trying out recipes for old fashioned snow cream, I hit accidentally upon a delicious variation.. -- posted by Chef #1239264

Free-Form Sausage and Three Cheese Lasagna

Tue, 09 Feb 2010 15:12:06 -0500

This is from Food & Wine January 2010. It's called free-form because the pasta can be arranged in different ways - for instance, folded over the filling - instead of traditionally layered. The unbaked lasagna can also be refigerated overnight. They suggest the rich, peppery Primitivo: 2006 Castello Monaci Puiluna. -- posted by Momma de Finn

Brussels Sprouts and Smoky Onions of Cheddar Toast

Tue, 09 Feb 2010 15:14:33 -0500

This is from Jan 2010 issue of Food & Wine. It was originally created by Deborah Madison for her 1997 'Vegetarian Cooking for Everyone' book. Interestingly, the mag didn't list any wine suggestions for this recipe. -- posted by Momma de Finn

Maple-Glazed Chicken Breasts With Mustard Jus

Tue, 09 Feb 2010 15:15:09 -0500

This is from Food & Wine Jan 2010. The recipe is an easier way to make this dish which originated at Emeril's in New Orleans. They suggest a light, cherry-inflected Pinot Noir: 2007 Beaulieu Vineyard Coastal Estates. -- posted by Momma de Finn

Holiday Appetillas

Tue, 09 Feb 2010 15:16:01 -0500

Dressed to impress with festive red and green vegetables, these Christmas appetizers are so easy to make, kids can help assemble them for your winter guests. -- posted by FoodLovingCook

Kellogg's Cocoa Krispies Footballs

Tue, 09 Feb 2010 15:16:09 -0500

I got this off the box of Kelloggs corn flakes- but it actually calls for cocoa krispies! LOL My kids wanted to make this, but oldest needed the box for school, so here it is, on zaar for safe keeping! Guessed on servings/yield because I have never made them before.... -- posted by Jennywren93

Bisquick Chocolate Chip Cookies- Just 6 Ingredients!

Tue, 09 Feb 2010 15:16:18 -0500

Classic comfort food. I remember making these in home ec back in the day. God I hated junior high and would never want to relive that torture: but those cookies were good! That good to make me want to remember it. And we didn't keep Bisquick in my house so it was an especially great delight for me. Makes about 16-24 cookies depending on how big you make them. They may not taste as fine as pure from scratch cookies, but they still taste good and are a time-tested kid pleaser. Can sub vegetable oil or shortening for the butter but the butter tastes better. And to make these a tad fancier, I suggest using 1/2 tsp vanilla and 1/2 tsp almond extract. -- posted by the80srule

Picante Ranch Dressing

Tue, 09 Feb 2010 15:16:31 -0500

I tried to make a dressing similar to the one they give you with the taco salad at Qdobo. This came out different but still tasty. Yields a little over 2 cups. -- posted by the80srule

Simple Cheeseburger Macaroni

Tue, 09 Feb 2010 15:16:47 -0500

A classic family friendly meal revised to be healthier -- posted by Chef #361734

Vegetable Frittata - Simple

Tue, 09 Feb 2010 15:17:26 -0500

Something quick and delicious -- posted by Chef #1547101

Copycat Goya Vegetable Seasoning / Dry Rub

Tue, 09 Feb 2010 15:17:43 -0500

Instead of getting one of those packets loaded with MSG and ingredients I can't pronounce, I looked at the side of the box and the actual spices used were listed. I think this might be close enough but let me know if it needs tweaking to be like the original. Lowered the salt content for posterity. Would probably make a nice marinade when mixed with some olive oil and vinegar. -- posted by the80srule

Deviled Swiss Steak

Tue, 09 Feb 2010 15:18:47 -0500

I used to make this for my DH on Valintines and anniversary as a romantic meal. I don't remember where I got it from. We both loved it. -- posted by Chef #1051831

Chumley's Shrimp Skewers

Tue, 09 Feb 2010 15:20:28 -0500

I came up with this recipe the other night when my wife and girls wanted Alyssa's Favorite Fish, recipe# 361646. I didn't feel like fish so I tried this, I think you will enjoy it. I used whole wheat spaghetti for the pasta, and regular olive oil, you could use what you like. I was hoping to have some of this left over for the next day but I ate it all that night. I put down 2-4 servings but I ate it in one. Sorry!! Be careful not to overcook the shrimp. -- posted by Chumleyathome

Pasta Rosa Verde

Tue, 09 Feb 2010 15:20:45 -0500

This is from "Easy Past Dinners." The picture of it looks super yummy. -- posted by Ck2plz

Sausage Risotto

Tue, 09 Feb 2010 15:21:49 -0500

I got htis out of Family Circle Magazine while back. I really enjoyed it. -- posted by Ck2plz

Beef Stew With Butternut Squash

Tue, 09 Feb 2010 15:21:58 -0500

A recipe out of Self Magazine -- posted by Ck2plz

Healthy Baked Chicken

Tue, 09 Feb 2010 15:24:29 -0500

Use fresh herbs and lemon juice to give plain baked chicken fantastic flavor. This combination of flavors also works well with turkey cutlets or white fish fillets. -- posted by Chef #361734

Tri-Colour Stuffed Pepper Soup

Tue, 09 Feb 2010 15:24:31 -0500

Take two frustrating attempts to make a different stuffed green pepper soup and a wonderful blizzardy day and you end up with a soup that mirrors a stuffed green pepper, exactly! There's nothing like dogged determination and lots of time to get something right. I wanted a rich sweet pepper soup that had the delicate flavour of tomatoes and the ability to bite into a meat/rice mixture, just like a real stuffed pepper. This recipe is two parts: first, the Porcupine Meatballs, which can be made a day or two ahead. Then, the Tri-Colour Pepper Soup, which is a stand alone soup that I've been making, and enjoying, for years. If you enjoy a lot of meat, you might want to double the meatball recipe; for our tastes, this is perfect, with 4-5 meatballs served in each bowl. The taste of this soup is quintessential 1950's style Stuffed Green Peppers. If you can tolerate more heat, then jazz it up to your hearts content! This way, you won't find the recipe "too bland", which is how we like it---pure comfort food straight from Leave It To Beaver. Enjoy the meatballs or enjoy the pepper soup, or, enjoy them blended together for the best of all worlds with this stuffed pepper soup! Using the three colours of peppers just adds some fun and depth to it. -- posted by The_Swedish_Chef

Sausage and Wild Rice Chowder

Tue, 09 Feb 2010 15:26:13 -0500

A rich, creamy chowder that's a real hit at my house in the cold, Minnesota winters. You can make this in a deep skillet, but I like to use a deep pot or my dutch oven. -- posted by Bread'n'Butter

Diet Friendly Beef Noodle Casserole

Tue, 09 Feb 2010 15:27:12 -0500

It's tasty, filling, and easy to make -- posted by Chef #361734

Southern Chili My Way

Tue, 09 Feb 2010 15:27:29 -0500

Chili for a cold day by Candice -- posted by Chef #1547498

Linguine With Spinach, Almonds, and Bread Crumbs

Tue, 09 Feb 2010 15:27:39 -0500

A wonderful, simple, tasty meatless pasta dish, full of flavor and very satisfying! -- posted by Cooputo

Pureed Cauliflower Soup

Tue, 09 Feb 2010 15:27:58 -0500

vellutata di cavolfiore Recipe is a modified combination of two recipes given January 2010 copy of La Cucina Italiana -- posted by Phil Franco

Vegetarian Demi Glace Sauce

Tue, 09 Feb 2010 15:29:06 -0500

From Terre a Terre a sublime vegan cook book. -- posted by lindseylcw

Incredible Tangy Tuna Steak With Cous Cous and Yellow Pepper

Tue, 09 Feb 2010 15:48:03 -0500

This is a lovely dish, if I do say so myself, it's refreshing for a hot summers day when you just can't stand to eat another salad, but don't have the energy to rustle up a hotpot or casserole. This is my own recipe. It's definately an easy luxury. This serves 2, just double up and if you want to make up more of the sauce, it turns out kind of like Salsa, so could be handy to have in for with other meals. Also great with Chicken & Pork. -- posted by JinxTheCat

Pan-Galactic Gargleblaster

Tue, 09 Feb 2010 15:49:20 -0500

Found this online somewhere. To you alcoholic Hitchhikers Guide fans, I say enjoy! But be warned. This is anything but "mostly harmless." -- posted by Cluich

Cook's Illustrated Banana Bread

Tue, 09 Feb 2010 15:50:00 -0500

Cook's Illustrated Banana Bread This recipe is one of my favorites. I got it from the March 1998 Cook's Illustrated magazine. From Saturday morning breakfast to Dessert, this Banana Bread is fantastic. -- posted by rcw1194

Pasta With Sun-Dried Tomatoes, Snap Peas, and Feta

Tue, 09 Feb 2010 15:51:49 -0500

A delicious pasta that I threw together using some of the leftovers from another very tasty dish: http://www.recipezaar.com/Chicken-Breast-Stuffed-With-Feta-Cheese-Sundried-Tomato-and-Re-17962. My directions are not exactly precise since most of it is according to taste. However, if you have a little experiencing cooking, and taste everything as you go, this is really simple to make. The sweetness of the snap-peas go really well with the saltiness of the feta, and the sun-dried tomatoes meld it all together. Yum! -- posted by Chef #1413665

Cook's Illustrated Chocolate Chip Cookies

Tue, 09 Feb 2010 15:52:29 -0500

These cookies combine a wonderful toffee flavor with a delicious chewy texture. Once you try them you're sure to love them. Enjoy! -- posted by rcw1194

Gramma's Chop Suey

Tue, 09 Feb 2010 15:53:53 -0500

Posting this for safekeeping. It's DH's grammas recipe, made for the first time last night. It's VERY americanized, and no way shape or form authentic chinese, but reminds DH of his childhood and his gramma, so I want to make it from time to time. Just wanted to keep safe for future use. -- posted by Megan's Mommy

Mandi Forester's White Chicken Chili - Rachael Ray Show

Tue, 09 Feb 2010 15:53:59 -0500

This recipes is from the Rachael Ray Show, it is her March Menu Mania contest winner. It is so good I had to share. -- posted by cookinupfun

Low Fat Skinny Cow Chocolate Cake & Sauce

Tue, 09 Feb 2010 15:55:46 -0500

I have JUST eaten this, I made it out of next to nothing, just things I had in. It is low fat - Skinny Cow Hot Chocolate Powder and Skimmed Milk, no Butter etc... And it tasted great! Makes a 3x8 rectangular tray. Crispy on the outside but moist inside it is like a brownie cake... though not quite as good! -- posted by JinxTheCat

Yummy Pancakes

Tue, 09 Feb 2010 15:55:56 -0500

These are the fluffiest and yummiest pancakes,they never last long in my house. You will get a better result using full cream milk...please don't leave out the lemon juice,they are not lemony at all...Dont let the long instructions put you off they are so simple to make. Please try them and let me know what you think.recipe from Exclusively Food :):):) -- posted by ^RoSe^

Easy Chicken Cordon Bleau

Tue, 09 Feb 2010 15:56:19 -0500

This takes 10 minutes to prepare and tastes as good as if you took an hour the conventional way. -- posted by Chef #1438194

Outrageous-Boston-Cream-Pie Cupcakes!

Tue, 09 Feb 2010 15:56:27 -0500

Sometimes when a craving hits, you don't have time to make the full blown version of an outrageous Boston-Cream-Pie ... so this is the next best thing! My son recently craving my Boston Cream Cake settled for this a less time consuming version. Although you start with a cake mix for the cupcakes, the pastry cream and ganache make these little baby's a perfect individual dessert to serve! Family Favorite ;) -- posted by Vseward (Chef~V)

Easy Polenta Pizza Appetizer Bakes

Tue, 09 Feb 2010 15:57:17 -0500

I decided to pair not my ordinary pizza toppings for this polenta pizza appetizer, something a bit fancier than your average sausage crumbles. I simply enjoy the saltiness of anchovies and cheese when paired with the complexity of olives and rosemary. I hope you enjoy. -- posted by The Foodgitive

Vegan Delicious Chickpea Fritters

Tue, 09 Feb 2010 15:59:26 -0500

These look good enough to eat! From Terre a Terre, a lovely Vegan cookbook. They recommend you serve these with a hot Harissa sauce, will post this next. -- posted by lindseylcw

Cold Sesame Noodle Salad With Spicy Peanut Dressing

Tue, 09 Feb 2010 15:59:53 -0500

This wonderful Asian noodle salad is from "Perfect Party Food" by Diane Phillips, who is known as the Do-Ahead Diva. I've attended cooking classes taught by Ms. Phillips and she is an awesome cook and instructor. I love the way she provides Do-Ahead tips throughout the recipe instructions. I have all her cookbooks, but in my humble opinion, Perfect Party Food (a James Beard Award winner) is her best. -- posted by Cookin'Diva

Hot Harissa Sauce

Tue, 09 Feb 2010 16:01:20 -0500

This will keep well in the refrigerator if put into a jar and covered in oil to keep the air out. Great to serve with chickpea fritters. -- posted by lindseylcw

Vegan Dlt (Dulse, Lettuce, and Tomato) Sandwiches

Tue, 09 Feb 2010 16:02:08 -0500

Dulse is a delicious and very nutritious sea vegetable. Its salty flavor and crispy texture make it an excellent substitute for bacon in this sandwich with much less sodium and fat than the "real" thing. -- posted by Prose

Kristen's Kickin' Quinoa Salad

Tue, 09 Feb 2010 16:02:29 -0500

I was recently sold on quinoa and how awesome it is! Gluten free, an almost perfect protein, easy to prepare, the list goes on! This is a combination of two recipes, one of which I altered. The first is from this site, (#16399, Quinoa-Toasted). The second is from Allrecipes.com (Caron's Kickin' Quinoa Salad), to which I made some changes. We thought it tasted a bit like sushi and loved it! Feel free to add more heat, but this had enough for our family as we've got wee ones. A large portion of the cooking time is cooling time. -- posted by SandwichQueen

T. V. P. Sausage Crumbles (Vegetarian/Vegan/Gluten-Free)

Tue, 09 Feb 2010 16:04:45 -0500

Based on my: Recipe #380398, this is a delicious addition to your favorite vegan gravy or pizza. -- posted by Prose

Halloumi Kebabs Marinated in Tandoori Yogurt Spice

Tue, 09 Feb 2010 16:09:48 -0500

From Terre a Terre delicious spiced halloumi served on a bed of sweet lemony onions. Needs to marinate for 24 hours for best results. -- posted by lindseylcw

Basic Fresh Tomato Sauce

Tue, 09 Feb 2010 16:28:13 -0500

I discovered this sauce recipe by total accident, randomly paging through a 33 year old Sunset canning book. Once made, it is the BEST fresh tomato sauce I've ever tried or made. Well worth the time it takes to make from scratch. -- posted by The_Swedish_Chef

Walnut Whip and Blue Cheese Bruschetta

Tue, 09 Feb 2010 16:29:54 -0500

From Terre a Terre, a delicious spread for bruschetta with a blue cheese topping. -- posted by lindseylcw

Warm Spicy Black Bean Dip, Guacamole & Tequilla Olives

Tue, 09 Feb 2010 16:43:02 -0500

Not your average Layered Mexican Dip. A friend made this for our Super Bowl party and I really enjoyed it because it was different. Chipotle spiced black beans, sauteed with garlic and onions lightly mashed and topped with pepperjack cheese and then a cool sour cream, cilantro, lime guacamole. Garnished with tequilla olives. I just made this for lunch with friends and it was great again. I had to give the recipe a try myself. Adjust your chipotles and chili powder according to your heat tolerance. Just serve with tortilla chips and enjoy. -- posted by SarasotaCook

Lemongrass, Lime Leaf and Ginger Dressing

Tue, 09 Feb 2010 16:44:25 -0500

A wonderful zingy dressing for noodle salads, green salads - whatever your imagination can come up with. From Terre a Terre -- posted by lindseylcw

Vegetarian Leek,sage and Two Cheese Sausages

Tue, 09 Feb 2010 17:03:40 -0500

From Terre a Terre, crunchy coated sizzling sausages loaded with leeks, crumbly cheese and mustardy mouthfuls of garden fresh parsley and sage. -- posted by lindseylcw

Hearty Nut Bread (Abm)

Tue, 09 Feb 2010 17:04:18 -0500

I found this to be a light wheat bread, not sweet and not "yeasty". Very basic wheat bread. I have made it with walnuts and with pecans. . .both are good. See what you think! Recipe from the cookbook that came with my bread machine and I am supposed to put my ingredients in wet to dry. . . check your bread machine to make sure this is the order you are also supposed to follow (many do dry to wet). Recipe makes a 1 lb loaf -- posted by JanuaryBride