Recipezaar: Western U.S.,Beginner Cook recipes

White Chocolate Peanut Butter Popcorn

Tue, 04 Nov 2008 22:57:34 -0500

I found this recipe when I was looking through a book on Girl Scout activity ideas. I have not tried it, but would like to when we have our next Troop SWAP. Did you know popcorn kernels can pop up to 3 feet in the air? -- posted by Jess4Freedom

Whole Wheat Pancakes With Flax Seed

Fri, 07 Nov 2008 01:11:53 -0500

I make these 2 times a week for my family. Mostly for dinner believe it or not. My girls love this recipe. The flax seed is whole which makes it easier to eat. They kids don't even taste it or feel it when eaten but they do get the health benefits. Started out just for breakfast but now we eat these 2 times a week to cut down on meat cost. Very budget friendly. -- posted by volkswagon mama

Zippy Egg Salad

Tue, 11 Nov 2008 00:09:13 -0500

My favorite egg salad for sandwiches--I love it on whole wheat or egg bread with lots of fresh crisp lettuce. I adapted this from a friend's way of making egg salad. I use the same ingredients for both egg salad and deviled eggs--the only differences are the amounts and what I do with the eggs. Amounts are approximate--adjust them to suit your taste. Times are estimates and don't include time to boil and cool the eggs. -- posted by Halcyon Eve

Pork Loin Chops With Simple Savory Sauce

Tue, 11 Nov 2008 14:41:08 -0500

I threw this together in less than 30 minutes. The outcome was raves all around the table. Always trying to come up with ways to cook chicken or pork, I finally made a sauce that my family said was "off the hook". This dish was so easy to make and was well received with my Recipe #223199. -- posted by Vseward (Chef~V)

Mexican Chorizo Cornbread Stuffing

Thu, 13 Nov 2008 18:01:36 -0500

This is the stuffing recipe used in my family at Thanksgiving. You can assemble the dressing (up to the baking) up to 2 days ahead; cover and chill. Remove from refrigerator about 3 hours before baking to bring to room temperature. -- posted by Celticevergreen

Mom's Sweet Rice Cereal

Wed, 19 Nov 2008 18:02:46 -0500

Do you like Oatmeal? Hot cereal? This is another great recipe handed down. Doesn't matter how old you are, when you are sick you want your Mom! Recently while being sick and not having much of an appetite, I remembered this hot cereal my mom made us girls while growing up. It's quick, comforting and sweet (But not too sweet ;) ) My mom always made this with Recipe #199171 .... you will love it and so will the kids. -- posted by Vseward (Chef~V)

Low Calorie Sweet Potato and Ginger

Thu, 20 Nov 2008 23:29:59 -0500

This is a modification of the recipe I really liked for scollops and gingered sweet potatoes. I am always looking for ways to reduce the calories in recipes, as I am always battling weight. -- posted by Chef #1035990

Sharon Rae's Yam Bake

Thu, 27 Nov 2008 14:57:09 -0500

This is the best recipe for Thanksgiving! It just isn't Thanksgiving without this dish in my house. You can use sweet potatoes instead of yams. -- posted by Red Hook

Low-Fat Ranch Dressing and Dip Mix

Thu, 27 Nov 2008 15:49:21 -0500

Inexpensive, tasty, and msg-free Ranch dressing mix. I keep the mix ready in the spice cabinet so I am always ready to throw some fresh dressing together. -- posted by Ametista

Month Long Bran Muffins

Mon, 01 Dec 2008 18:00:10 -0500

These baked muffins store in the fridge for month! In the rush of the morning, I love taking a muffin out of the fridge, heat it and run out the door. This recipe is for 24 but you can easily double it. -- posted by chef 863944

Split Pea Soup With Ham

Wed, 03 Dec 2008 00:18:51 -0500

This is a hearty, fairly low-fat and low-sodium split pea soup recipe, sure to warm you on a cold day. It is among the most potent comfort foods there are, and it has never failed to please my family. -- posted by E. J. Hilden

Italian Chicken Sub

Wed, 03 Dec 2008 01:47:37 -0500

This makes a terrific weeknight dinner. Cooked chicken and marinara sauce makes this quick and easy and tastes delicious. My family loves this recipe and it is requested several times a month. -- posted by Vseward (Chef~V)

Montezuma Pie

Fri, 05 Dec 2008 18:42:22 -0500

This Cal-Mex dish is from an old cookbook that my grandmother used during the 1960's. -- posted by Celticevergreen

Warsaw Salad

Tue, 09 Dec 2008 01:21:59 -0500

This recipe is adapted from one published in the Los Angeles Times about 20 years ago; they were featuring Polish food in that issue. This salad is perfect with cold Polish sausage or ham and some East European type bread. It makes a good lunch or a light supper. Note: most of the prep time is standing time, this is an easy recipe. -- posted by lynnski / LA

The Dreidel - Cocktail

Tue, 09 Dec 2008 22:16:54 -0500

Created by Nopa Bar in San Fransisco. You need to shake the cocktail very hard, almost violently, to be sure that the egg white emulsifies. -- posted by Jess4Freedom

Chicken & Dried Plum Pizza

Mon, 29 Dec 2008 19:52:43 -0500

This is a recipe I got off the back of a package of Mariani-brand Pitted, Dried Plums. It's from the California, Dried Plum Board. This looks really healthy and seems like a nice idea for a lady's luncheon or anytime you want to bring a little something different or a healthier alternative to that otherwise fattening potluck table! -- posted by Recipe Junkie

Black Eyed Peas With Hamburger (Pinquito Style)

Thu, 01 Jan 2009 14:43:00 -0500

Pinquinto beans are a small pink bean that is very pouplar on the Central Coast of California, where I used to live. I have adapted my Pinquito bean recipe to work with Black Eyed Peas. The main reason I have posted so few recipes is because I cook by feel, rather than measuring and I rarely make the same thing exactly the same way, over and over. This recipe is VERY flexible. If you want it more like beans, use more Black Eyes, if you want it more like soup, use less. The cooking time includes 1-1/2 hours cook time for the Black Eyes. -- posted by personalchef

Ginger-Sesame Tofu Sauce by Deborah Madison

Thu, 01 Jan 2009 15:06:22 -0500

Entered for safe-keeping, requesting my vegetarian friends to test this for me. From "This Can't Be Tofu!" by Deborah Madison. This has the texture of a thin mayonnaise, and can be drizzled on cubes of fresh tofu, over romaine salad or cole slaw, or over grilled fish or chicken (if you aren't vegetarian). Over sauteed vegetables this can add an unexpected accent. -- posted by KateL

Artichoke and Crab Cocktail

Tue, 06 Jan 2009 02:40:03 -0500

An easily assembled, delicious starter from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Crock-Pot Chicken Chili

Wed, 07 Jan 2009 01:37:14 -0500

I really wanted chili the other night, but having just gotten home from vacation, the kitchen was a little bare. So I threw what I had together in the crockpot, my husband ate himself sick with it later that night. -- posted by Toddler Chef

Oyster-Pepper Pan Roast

Wed, 07 Jan 2009 01:57:11 -0500

A quick, savory meal from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Baked Columbia River Salmon

Thu, 08 Jan 2009 00:45:06 -0500

As simple and delicious as it gets! Use the stuffing as listed below, use the stuffing of your choice, or cook the fish without it altogether. If you prefer, two thick slices of salmon may be cooked in this same manner. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Neighborhood Pad Thai

Thu, 08 Jan 2009 19:37:53 -0500

This recipe is from my local Thai restaurant and is really good. -- posted by Celticevergreen

Sand Dabs Meunière

Fri, 09 Jan 2009 00:20:05 -0500

The Pacific sanddab is flatfish similar to plaice and is common to the northern Pacific Ocean, from the Sea of Japan to the coast of California. It is a popular game fish in California, and is regarded as a delicacy, though it is not as popular elsewhere. Dabs caught in the spring and those that lived on a sandy seabed (as opposed to mud) are said to have the best flavor. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Maple Bar Cake

Tue, 13 Jan 2009 02:25:46 -0500

If you like Maple Bar doughnuts with the sugared maple frosting, you'll love this cake! Found this recipe featured in the Food Section of our local newspaper and tweaked it a tad. My family loved how it tastes just like their favorite doughnut. -- posted by Vseward (Chef~V)

Easy As Tamale Pie

Tue, 13 Jan 2009 20:23:58 -0500

Time saving and delicious tamale pie the whole family will love! This is a recipe that you can add any of your own favorites too. -- posted by Chef #1126717

Chinese Chicken

Sun, 18 Jan 2009 01:11:35 -0500

A nifty way to recycle leftover chicken or turkey into something new and wonderful, although how Chinese this is exactly is debatable. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Venison Cutlets

Tue, 20 Jan 2009 17:59:33 -0500

A very inexpensive meal if your hunter has been successful. Also good for moose, reindeer, antelope or elk. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Date Muffins With Streusel Topping

Tue, 20 Jan 2009 23:35:20 -0500

These muffins are inspired by sticky toffee pudding. The recipe is from a great new cookbook, "Eat Feed Autumn Winter: 30 Ways to Celebrate When the Mercury Drops", by Anne Bramley. -- posted by blucoat

Quick & Easy Taco Burger Casserole

Fri, 23 Jan 2009 17:29:08 -0500

A new twist on an old favorite! Feeds a family of 6-8, and is great on a cold winter night. I came up with this recipe when I was trying to get my husband to eat more family-style casserole dishes (he's not a fan of casseroles). I served it right out of the oven, bubbling hot, with a slice of crusty french bread and a small dinner salad. He ate three helpings and told me that I should definitely put "that one" in my recipe box. -- posted by zbigbass

Iced Coffee Frappe by Deborah Madison - Vegan

Tue, 27 Jan 2009 00:25:31 -0500

Entered for safe-keeping. From Deborah Madison's "This Can't Be Tofu!". Variations: a pinch of cinnamon or nutmeg; vanilla; hazelnut or almond syrup; chocolate syrup; coconut milk; a big scoop of vanilla ice cream or frozen yogurt; a banana. Cooking time is blender time. -- posted by KateL

Baked Eggs on Spanish Rice

Tue, 27 Jan 2009 01:47:16 -0500

Try this savory twist on shirred eggs with crisply toasted English muffins or toast. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Fish Filet Roll-Up Supper: Easy, Affordable, and Healthy

Sat, 31 Jan 2009 01:55:43 -0500

Easy, healthy one-dish supper of a fish filet baked in a tomato-spinach sauce, then rolled into a tortilla. Can be adapted to whatever fish and tortillas are readily available. I started with frozen flounder filets and whole wheat tortillas. Add fresh cilantro for a zestier flavor. My own concoction. -- posted by SBCA Mom

Fried Spinach Balls

Sat, 31 Jan 2009 02:00:06 -0500

These bites would be as good as a side dish as they are for appetizers. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

French Fried Zucchini

Sat, 31 Jan 2009 02:00:38 -0500

Frying the vegetable preserves and helps to intensify the wonderful flavor that otherwise might be boiled away. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate. -- posted by Molly53

Stuffed Avocados

Mon, 02 Feb 2009 01:35:06 -0500

The simple ingredients allow the buttery flavor of the avocado to shine through. If you wish to garnish, try a small pimiento flower. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

California Chicken Salad

Mon, 02 Feb 2009 01:37:39 -0500

A great way to recycle leftover chicken into something new and wonderful. Turkey would work equally well in this creamy salad. Try this over mixed greens or on croissants for a wonderful lunch. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Vegetarian Chili from the Gene Autry Museum of Western Heritage

Mon, 02 Feb 2009 01:57:08 -0500

Vegetarian chili? From a cowboy museum? Yup! It's delicious, even better the next day; and a best seller at the Golden Spur Cafe at the museum. The recipe was published in the reader request column of the Los Angeles Times. -- posted by lynnski / LA

White Bean Chili With Dungeness Crab

Wed, 04 Feb 2009 01:45:21 -0500

This is a recipe from the book, Killer Chili by Stephanie Anderson. This recipe is from the Dundee Bistro in Dundee OR., and is Chef Jason Stoller Smith's recipe. It looks fabulous. Soaking beans not included in preparation time. -- posted by Recipe Junkie

Baked Chop Suey

Wed, 04 Feb 2009 18:44:17 -0500

From our church cookbook. -- posted by Recipe Junkie

West Coast Chicken Wings

Tue, 10 Feb 2009 23:58:15 -0500

Serve as an appetizer or with a salad for a light lunch. Recipe from Lea & Perrins. -- posted by mailbelle

Pineapple Nut Bread

Thu, 12 Feb 2009 12:29:42 -0500

This luscious fruity quick bread keeps moist for a week orso andslices best when at least a day old. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Prune Nut Bread

Fri, 13 Feb 2009 00:01:35 -0500

Try this sweetly delicious bread with cream cheese or creamy butter. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Orange-Cabbage Slaw

Mon, 16 Feb 2009 01:22:27 -0500

Entered for safe-keeping. From First 3/09/09, this was a big hit when originally printed in the magazine in 1994. Cooking time is chilling time. -- posted by KateL

Golden Raisin and Pecan Salad

Mon, 16 Feb 2009 01:25:05 -0500

Entered for safe-keeping. From First 3/09/09. This was a big hit when it was originally printed in 2006. -- posted by KateL

Youngberry Pie

Mon, 16 Feb 2009 01:35:31 -0500

Youngberries look very much like boysenberries, but are actually a cross between a blackberry and a dewberry. Any brambleberry or combination will work in this pie. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Kashi Golean Granola/Snack Bars (No Bake)

Mon, 16 Feb 2009 09:45:53 -0500

These are SO easy! I am always on the look out for high protien, high fiber foods. I created this recipe on a whim and was incredibly impressed with the outcome... Good for you AND tasty!! Practically perfection in my book! It's made from Kashi Go Lean cereal which has 10g of fiber, 13g of protien and only 1g of fat per serving. There is lots of room for variation so have fun adding your own favorite fillers. -- posted by Motivated Mama

Loganberry Cake

Wed, 18 Feb 2009 14:18:23 -0500

Loganberries look like blackberries but are actually a thornless cross between blackberries and red raspberries. It has the combined flavor of both berries, delightful to the taste and peculiar to this fruit alone. If you don't have access to loganberries, any brambleberry or combination will work in this pie. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Graham Cracker Roll

Wed, 25 Feb 2009 10:28:50 -0500

This is an old favorite from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Chilling time not included in preparation time. -- posted by Molly53

Sugared Cranberry Gorp

Sun, 01 Mar 2009 18:16:35 -0500

I love GORP. I'm always looking for different ways to make it in different flavors and textures. It's good to try using what you really like in it. I like cranberries and sourdough pretzels, so I came up with this one. It's a nice sweet change of pace. I hope you enjoy it. -- posted by Jess4Freedom

BBQ Hot Dogs in a Crock Pot

Wed, 11 Mar 2009 02:04:11 -0400

These are super simple and feed a lot of people. Perfect for family gatherings, sporting events, pot lucks and church socials. -- posted by Lord Bezoar

Low Fat Vinaigrette With Yogurt or Tomato or Avocado Variations

Tue, 17 Mar 2009 19:29:19 -0400

Entered for safe-keeping. From Martha Rose Shulman's "Fast Vegetarian Feasts", received in February 2009 Cookbook Swap. A little bit of oil can go a long way. Instead of whisking, use a blender to make a fairly thick, emulsified mixture. You can vary this with any herbs or spices you wish (the 2-3 teaspoons of fresh herbs can be any combination you prefer, suggested herbs are listed). The author recommends the yogurt variation when "you want to eat nothing but salads, but have to work in protein." I recommend the Avocado variation during the maintenance phase of WW, because the avocado has healthy fat and aids digestion if your calories permit. See Recipe #361079 #361079 for a tasty broth variation. -- posted by KateL

Auntie Em's Kitchen Oatmeal Raisin Cookies

Thu, 19 Mar 2009 01:38:46 -0400

These delicious oatmeal cookies have crisp outer edges and wonderfully chewy centers. The recipe is from chef Michelle Risucci of "Auntie Em's Kitchen" in Eagle Rock and was printed in the LA Times (Feb. 25, 2009 ). These make very large cookies. If you make smaller cookies, be sure to watch the baking time. -- posted by blucoat

Rustic Canyon's Cranberry Orange Cornmeal Cake

Thu, 19 Mar 2009 16:01:12 -0400

This beautifully rustic cornmeal cake has light notes of vanilla and maple, with ricotta folded into the batter just before baking for extra-moist texture. The cake is on the dessert menu at the wonderful Santa Monica restaurant, Rustic Canyon. It was created by their pastry chef Zoe Nathan and was printed in the LA Times (Oct. 29, 2008 ). It's a great do-ahead cake, as it tastes even better the next day. Recipe can be halved- it will take about half the time to bake. -- posted by blucoat

Lafd Engine Co. No. 28's Vegetarian Black Bean Chili

Sat, 21 Mar 2009 02:46:58 -0400

Engine Co. No. 28, is a popular L.A. restaurant located in an historic building, which was constructed in 1912 as a Los Angeles Fire Department firehouse, which housed 2 engine companies. In 1912 LA's population was 400,000; and New Mexico and Arizona were being admitted into the Union. A trip to the restaurant, established in the 1980's has been called a "a big hug from America"; it serves American favorites and some history. Some cooking notes: although you can use canned beans equalling 4 cups, the restaurant uses dried beans starting with a one pound package which will yield about 4 cups of cooked beans. This chili is best when made one day in advance. The flavors develop better. When reheating, add water if necessary and heat slowly to avoid scorching. The recipe had been published in the Los Angeles Times, reader request column. -- posted by lynnski / LA

Easy Western-Style Breakfast Quesadillas for Hungry Cowboys!

Thu, 26 Mar 2009 15:16:47 -0400

These quick & easy western-style fried egg and cheese quesadillas make a satisfying breakfast, brunch, lunch, or even a light supper! Serve with your choice of sour cream, fresh tomato slices, salsa fresca, lime wedges or guacamole. Add a cup of soup or pinto beans for cowboys with big appetites! Recipe may be doubled, tripled or quadrupled, etc. Muy delicioso!! -- posted by BecR

Black Bottom Cupcakes (The Correct Recipe!)

Mon, 30 Mar 2009 18:23:46 -0400

Rich, creamy, cupcakes topped with just a dusting of powdered sugar are good to go. No frosting necessary! -- posted by Momma Mia

Igniter Jerky

Sun, 05 Apr 2009 22:00:13 -0400

The texture of jerky made from ground meat is different jerky made from a roast, but both ways are good, and I think this is a bit easier. This is a great beginner recipe if you have access to all the equipment and ingredients. -- posted by littleturtle

Lemon Ginger Flip

Sun, 05 Apr 2009 22:06:39 -0400

A light, fruity refresher for any time of year, but especially nice during hot times. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. If you can find Meyer lemons, the taste is sublime, but any lemons will do. -- posted by Molly53

Peruvian Vegetable Stew

Tue, 14 Apr 2009 01:48:23 -0400

Disks of sweet and spicy corn distinguish this traditional Peruvian squash stew. It's an easy to make main dish stew that uses butternut squash along with frozen peas and squash. The recipe comes from Cuidad Restaurant in downtown Los Angeles. Cuidad specializes in latino cuisine from various Spanish speaking countries. -- posted by lynnski / LA

Fig Nut Candy

Fri, 17 Apr 2009 00:49:57 -0400

An easy-peasy sweet little bite from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Tuscan Tomato Bread Salad

Sun, 26 Apr 2009 21:11:13 -0400

I'm gathering the fresh tomato recipes as I have grown an unbelievable number of fantastic tomato varieties. Thanks to Sunset who got this recipe from Executive Chef Brandon Miller of Stokes Adobe Restaurant in Monterey, California. He uses at least two colors of tomatoes in this salad - no problemo! This recipe also makes use of summer greens, basils & peppers which we hope to have in abundance too! Better eaten the same day it is made. -- posted by Buster's friend

Green Grape Tomato Appetizer

Sun, 26 Apr 2009 21:14:05 -0400

Grren when ripe tomatoes are zesty, spicy, tangy & sweet - depending on which variety grown. Stashing this recipe to try with Green Doctors & Lime Green Salad - both cherry tomatoes that are green when ripe. May go wild & add in some Sungolds and Madagascars for fun. From Sunset. -- posted by Buster's friend

Marinated Heirloom Tomato Salad

Sun, 26 Apr 2009 21:33:19 -0400

Looking for summer recipes that would use our garden's tomatoes, herbs & other vegies. This recipe from Sunset fits the bill nicely. -- posted by Buster's friend

Yellow Tomato Gazpacho With Shrimp

Sun, 26 Apr 2009 21:48:03 -0400

Here will be a lovely home for some big golden beefsteak & little yellow pear or cherry/currant tomatoes. Will play with this recipe using the green when ripe tomatoes as well.... & bigger shrimp - our local ones don't come that small (LOL). From Sunset who note - Brian Whitmer, chef at Moose's Restaurant in San Francisco, contributed this recipe. Garnish with yellow cherry tomatoes and sliced cucumbers, if desired. I'll be garnishing with whatever the garen is producing! -- posted by Buster's friend

Roasted Tomato Soup

Mon, 27 Apr 2009 00:47:24 -0400

Will be making this using the grill outside rather than heat up the house when I am awash in tomatoes. Will try both on the gas grill as well as the smoker (when cooking something else LOL). Found this in Sunset's recipe gallery. It is versatile - serve hot or cold - it is simple but I bet has wonderful flavor without being heavy (too miserably hot & humid here for rich food in the summer). Another alternative to our beloved gazpacho routine. Will experiment with fresh marjoram, basils, mint, thyme & peppers in this mix as well. -- posted by Buster's friend

Pork Medallions With Balsamic-Honey Glaze

Mon, 04 May 2009 19:44:20 -0400

Easy to make, delicious, kid friendly! -- posted by Chef #1223402

Lentil Chili

Wed, 06 May 2009 13:30:42 -0400

Got this recipe from a food bank to help teach people to cook with lentils. Wonderful recipe....vegetarian dish just do not add the meat but add 16 oz of frozen corn or a can of corn and tofu. You can change the heat by putting diced tomatos and mild chili seasonings. Don't forget the corn bread with this or garlic bread. -- posted by Chef Lov2bug

Filet Mignon for the Grill

Wed, 06 May 2009 17:47:46 -0400

This is a very easy and tasteful recipe that took about 40 min from start to finish. Pairs well with homemade or store-bought bbq sauce, or stands alone. We served it with some rice pilaf from a box, and ate it all up! -- posted by sarahcis

Spicy Fig Loaf

Sun, 10 May 2009 19:55:05 -0400

Found this in the Food & Drink Weekly of the Tribune. I love figs & this sounds like it will be a delicious & healthy caky quick bread. Just the thing toasted for afternoon tea. They noted this recipe was adapted from a Marian Manners recipe that ran on Jan. 26, 1969, in the Los Angeles Times. -- posted by Buster's friend

Japanese Carrot-Ginger Salad Dressing

Tue, 19 May 2009 17:27:17 -0400

This is a fabulous "orange dressing" commonly found in Japanese restaurants. The recipe is from Ichiban, a San Diego sushi restaurant & it was written up in an old Gourmet Magazine (November 1994). Recipe makes about 4 1/4 cups dressing. -- posted by blucoat

The Blue Wedge Salad

Tue, 19 May 2009 17:40:43 -0400

I like Blue Cheese (Roquefort) and I wanted to present Iceberg Lettuce as a salad in a different but simple way. You can change the Blue Cheese to any type of Blue Cheese you like. The Heirloom Tomatoes and the Avocado add the final touch to the salad as they have a wonderful flavor. -- posted by Chef #848413

Death by Chocolate

Tue, 19 May 2009 17:41:48 -0400

These strawberries are growen local. I get them at the open-air market. They are very large and sweet. I have added Cream de Cacao to the chocolate to improve the flavor. These chocolate covered strawberries are worth dying for. These chocolate covered strawberries are wonderful and present a simple but elegant dessert. -- posted by Chef #848413

California Snackers

Wed, 20 May 2009 14:47:05 -0400

Snap easy and it's all that good! Four ingredients! Enjoy! -- posted by Sharon123

Suzanne Goin's Braised Leeks

Wed, 20 May 2009 15:23:42 -0400

This delicious recipe is from Suzanne Goins remarkable cookbook, "Sunday Suppers at Lucques". You can top this with a poached egg and a drizzle of mustard vinaigrette for a simple meal or serve as a side dish to poultry. Leftovers are excellent cold & also reheat very well. -- posted by blucoat

Brown Rice Veggie Medley

Sat, 23 May 2009 18:18:31 -0400

Nutritious veggie packed brown rice side dish -- posted by Chef #411629

Avocado With Simple Dressing

Sat, 06 Jun 2009 02:07:16 -0400

I love to eat an avocado for lunch, but I don't like it plain, this is always good, and I always have the ingredients on hand, sometime I use Balsamic Vinegar, or Rice Vinegar, but the amounts stay the same -- posted by XandersMom

Lavender Lemonade

Mon, 08 Jun 2009 01:59:32 -0400

From Purple Haze Farm -- posted by Charlotte J

Herbes De Napa

Thu, 11 Jun 2009 12:58:28 -0400

A lovely seasoning blend from northern California's Napa Valley region, and a great variation on the classic herbes de Provence! Use in vegetable, meat, fish and poultry dishes or in rubs, sauces, and gravies. Courtesy Michael Chiarello. -- posted by BecR

Veggie Sandwiches A.k.a. Veggimiches

Thu, 18 Jun 2009 01:43:31 -0400

I used to make these all the time in southern Cali for my BF. Now that I've relocated to the far North, certain fresh ingredients are harder to come by, so I haven't been able to make this sandwich in ages. I'm not sure where the "m" stems from in "veggiemich," that's just what we ended up calling it. :) The reason for mixing the mustard and dressing prior to spreading on the bread is to avoid uneven spreading while keeping the calorie count down. Everything can of course be omitted or replaced to your taste; you can even make it Atkins-friendly by making a lettuce pocket and omitting the bread, hehe! We loved using a lot of pepper for a nice kick. You can make it a more filling meal with other additions, too! ^_^ -- posted by FuzzyKiwi

Chocolatey Oreo Mud Shake

Wed, 08 Jul 2009 02:29:56 -0400

I had some stuff laying around and threw it in the blender...Viola! -- posted by Pengukay

Colorado Cordon Bleu Chicken Rolls

Thu, 23 Jul 2009 01:07:25 -0400

Great light meal. -- posted by Chef Wayne in Parker, Colorado

Lil Bit of Sunshine

Tue, 28 Jul 2009 02:38:17 -0400

This is an extremely simple ADULT bevy....I found this worked and was rather tasty while visiting friends in Albuquerque, NM. Availability of the classic Sunny D Mango flavor is hit and miss....but trust me....it's worth trying! Classic bottle....light green lid. NOT the orange infused new stuff (dark blue lid). :) Lots of friends have tried this...and Chef --V asked oh, so nicely that I get it posted. It is so nice on a hot day...sitting by the pool (or not). Very smooth and deceptively sneaky so be careful (ok, I pour a lil heavy-handed.) I posted it with a better ratio I hope. :) **NOTE: Zaar hasn't added Mango SUnny D to the data Base yet - so just know THAT IS what is called for. :) -- posted by Mommy Diva

Goof Balls

Sun, 02 Aug 2009 10:01:04 -0400

A yummy yummy peanut butter no-bake cookie. It's a great family recipe and everybody's favorite. Prep time includes balling time but not cooling. -- posted by heres_johnni

Beet Salad With Avocado, and Orange

Sun, 02 Aug 2009 10:32:58 -0400

Adapted from Vegetarian Times -- posted by Ariella

Emma's Green Beans

Fri, 21 Aug 2009 11:52:49 -0400

Fresh picked green beans (cooked to tender), or canned, this is a long time family favorite from my mother & always requested as a side-dish at family gatherings, plus! Flavorful, colorful, delicious hot, or cold, more flavorful the next day.... and easy to make. Special note: 'Snappy Tom' is somethimes hard to find, but well worth the effort. -- posted by Chef #1357772 Geogene

Century Plaza Low-Calorie Buttermilk Dressing

Mon, 21 Sep 2009 00:49:06 -0400

The Century Plaza Hotel is an upscale hotel located in the Century City area of Los Angeles. Their chef has concocted this dressing recipe for patrons who want a creamy salad dressing that is not too high in calories. The hotel claims it's about 10 calories per tablespoon. The recipe was published several years ago in the reader request column of the Los Angeles Times. -- posted by lynnski / LA

Easy Avocado Salad (Vegan!)

Mon, 21 Sep 2009 01:14:04 -0400

This is a very simple salad that is the perfect change of pace. It requires fresh ingredients but is filling, tasty and really good for you! You get a wonderful mix of textures and the flavors were meant to be together! -- posted by Callu

La Mill's Sweet Pea Soup

Wed, 30 Sep 2009 01:07:16 -0400

This pea soup from Silver Lake's LA Mill demonstrates how simplicity can let a wonderful vegetable make the meal. This recipe was in the LA Times' SOS olumn & published at the request of a very satisfied customer. Pea tendrils are most accessible if you grow your own peas (grow a good row it takes quite a few pods to fill 3 cups) but also can be had at a good Asian grocer. Another one for the brown bag. -- posted by Buster's friend

Currant Scones from La Provence in Beverly Hills

Wed, 30 Sep 2009 01:24:25 -0400

This recipe is from the LA Times' Culinary SOS column - adapted from La Provence Cafe's free form crispy scones. Oh, this makes me wish for a cool & rainy Sunday - scones, great coffee & a good book under a soft throw... purrrfect! No currants? Use raisins - brown or golden, then pick up some currants when you can - you'll be making these again! -- posted by Buster's friend

Crab Melts

Mon, 05 Oct 2009 16:54:16 -0400

One of my mom's recipes I've doctored up a bit. A favorite since childhood! For a healthy version you can make the following substitutions: light ranch dressing for mayonnaise; mozzarella for cheddar cheese; sour dough for croissants -- posted by Tattooed Mama

Tortilla Soup With Chicken & Veggies

Fri, 16 Oct 2009 17:43:37 -0400

During our first storm of the season, I decided to make Tortilla Soup. I had never made it before. I found a recipe to work from, added and omitted a few things, and came up with this. It was a hit. Most of the things I cook are too spicy for some people, but I think this turned out perfect. My local grocery store offers freshly cut raw chicken and veggies, specifically for fajitas. It is a perfect way to cheat on the prep time. -- posted by JaLinGra

Jarlsberg Chicken

Fri, 16 Oct 2009 17:43:41 -0400

I developed this recipe when I was tired and wanted something very quick for my family. It takes less than 30 minutes to make and impresses everyone that has it. -- posted by Duroc

Yummy Eggnog Scrambled Eggs

Sun, 01 Nov 2009 10:24:10 -0500

A real treat! I was looking for recipes this morning to use Eggnog in, and the majority of them were for things like French toast. I went to the kitchen to make scrambled eggs and used eggnog rather than milk. Turned out AMAZING and will be a regular seasonal treat in my house. Actually, they ended up being far fluffier than my normal scrambled eggs, too. Try it! Tell me what you think [but the kids will love it ;) ] -- posted by Dying4Eternity20

Black Olive & Clam Dip

Wed, 04 Nov 2009 10:46:25 -0500

This is a family favorite that we just cannot seem go without during the Holidays it's a great dip to serve to tide your guests over until your holiday meal is ready. This dip is a kid friendly recipe - I have two younger brothers who absolutely love this dip for them it is a holiday staple. Enjoy! -- posted by Loving Chef

Simple Breakfast Pizza

Mon, 14 Dec 2009 01:33:06 -0500

I created this recipe when my mom was sick with the flu and we had only a few ingredients to work with to make a dinner for 2 people. -- posted by Comicstorm

Chef Beorn's Tri-Tip Salad

Mon, 21 Dec 2009 02:17:22 -0500

I normally shy away from salads, but I wanted to create one that a "meat and potatoes" guy might like. -- posted by Chef Beorn Hockenhull

Ers Best Fish Tacos in the World!!

Wed, 23 Dec 2009 11:29:28 -0500

Minimal and quick - less ingredients with tons of flavor!! Very fast and easy to make this receipt serves 2-3 people. But can scale to feed more This preps in three parts and can be ready to serve in as little as 20 min. -- posted by Chef #1345851

Shepherd Pie

Tue, 05 Jan 2010 11:28:58 -0500

Thick Rich Hearty Goodness -- posted by Ruth Tisdale

Rosemary White Beans

Mon, 11 Jan 2010 16:54:00 -0500

Great Northern Beans in a savory broth. This is filling but healthy comfort food for rainy Northwest nights. This recipe was posted in the Everett Herald on December 30, 2009. -- posted by TrailChef