Recipezaar: Western U.S.,Healthy recipes

Dungeness Crab and Black Bean Soup

Thu, 26 Oct 2006 22:14:34 -0400

I love the flavors of this soup. Dungeness crab is one of my favorite seafood. -- posted by Ashley U

Potato, Kale and Oyster Soup

Mon, 06 Nov 2006 20:09:59 -0500

I love fresh oysters. I love the combo of potato, kale and oyster in this winter soup. -- posted by Ashley U

Sausage and Cornbread Pie

Mon, 13 Nov 2006 13:38:40 -0500

This is a very interesting recipe. I found this recipe in a cookbook for people with diabetes. My father has diabetes and he loves this recipe. -- posted by CollegeKid22

Penn Cove Mussels Steamed in Orange Juice With Basil

Tue, 12 Dec 2006 17:10:55 -0500

A colorful first course with a dipping sauce made from its own cooking broth. -- posted by mikekey

Chicken Kamameshi (Tori Kamameshi)

Wed, 03 Jan 2007 14:04:19 -0500

Easy and good. Kamameshi is rice with meat (usually chicken or seafood) and vegetable tidbits boiled, baked or steamed together in a small pot. This one is chicken, rice, and vegetables steamed together in a rice cooker and flavored with a rice wine/soy sauce. -- posted by littleturtle

Simple Artichoke Soup

Sat, 13 Jan 2007 21:55:16 -0500

This soup is wonderful and quick to make for a meal starter. Also the best thing when you have a cold. A little spicy, a little citrusy. I've never measured when I make it so the oil, flour and spice amounts are estimates. If you want to make it lower fat you could just add some cornflower and water to the artichoke mix instead of using the flour and olive oil at the beginning (or if you want to make it thicker). This recipe can easily be doubled (and I usually do). Wonderful with toasted sourdough bread. -- posted by Sandy in California

Grandma Becky's Calico Beans

Thu, 18 Jan 2007 12:31:22 -0500

My mom made up this recipe when I was little and it always reminds me of growing up. We make it for every family function and it travels well too if made in the crock pot. -- posted by sherrilljoy

Whole Grain Sprout Bread

Fri, 19 Jan 2007 12:57:14 -0500

This is so healthy and tasty too! For the sprouted grains you may use wheat berries,quinoa, rye, spelt, etc., even lentils! Mix and match grain sprouts to your heart's content. Adapted from the SproutPeople. When using whole wheat and/or rye flours you might add wheat gluten - at a rate of 1/8 cup per cup of flour - as it often produces a nicer loaf. Enjoy! -- posted by Sharon123

Avocado Lime Salad

Mon, 22 Jan 2007 21:14:09 -0500

A great vegan salad using avocado, tomatoes and scallions. Adapted from Vegetarian Times magazine. A popular Spanish and Mexican recipe. -- posted by Sharon123

Pea Soup--No Meat

Wed, 31 Jan 2007 22:36:05 -0500

Plain pea soup. Smoky flavor can be added with seasonings. -- posted by wklee

Baked Oranges

Fri, 30 Mar 2007 23:21:01 -0400

A lovely side served with meat or poultry. From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Best made with seedless oranges. -- posted by Molly53

Grapefruit-Banana Smash

Sat, 31 Mar 2007 16:02:32 -0400

A very healthy, zesty tropical drink also good with pineapple juice. From the Western Cookbook chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- posted by Molly53

Original Orange Julius

Sat, 31 Mar 2007 16:09:17 -0400

This recipe is prior to the advent of the popular mall drinks. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

French Apple Yogurt

Fri, 06 Apr 2007 17:31:40 -0400

This is wonderful if you love apples and yogurt. Adapted from a recipe by the US Apple Consumers Association. -- posted by Sharon123

Grapefruit Ice

Fri, 13 Apr 2007 17:17:22 -0400

A delicious between-course sorbet or an amazingly refreshing, light summertime treat. Freezing time not included in preparation time. -- posted by Molly53

Pacific Northwest Stir-Fried Asparagus & Sugar Snap Peas

Mon, 28 May 2007 22:46:33 -0400

Nice bright crunchy side dish that goes well with Pacific Northwest Poached Salmon in White Wine Bouillon. This recipe is from Taste magazine which is put out by various Liquor Distributors. -- posted by Beautiful BC

Herbed Brown Rice With Sautéed Vegetables

Tue, 29 May 2007 22:20:39 -0400

Quick, healthy, flavorful vegetarian dish. One of my summer staples. -- posted by blueyedwineaux

Millennium Pine Nut and Anise Cookies

Sun, 24 Jun 2007 22:49:46 -0400

A recipe I am putting on Zaar for future use! Originally from the Millennium cookbook. -- posted by Missy Wombat

Parmesan Baked Fries

Thu, 28 Jun 2007 22:21:48 -0400

From Easy Entertaining with Michael Chiarello. I can't wait to eat them. Living in Napa, I often find it interesting as to what people consider to be "napa fare" -- posted by SVSOUZA

Mushrooms & Green Pepper & Barley Hot Dish With Gravy

Mon, 16 Jul 2007 16:14:32 -0400

A great side dish or complete meal with buns or bread. The gravy is utterly delicious! Made with onion soup mix and apple juice. Made in a crockpot. You get the crunch of the green pepper and onion and the comfort of the barley and the gravy. -- posted by Montana Heart Song

Apple & Onion Rice

Mon, 16 Jul 2007 16:14:53 -0400

Apple juice and onion soup mix and water with rice. I made a barley and mushroom dish and liked the flavor. -- posted by Montana Heart Song

No-Bake Strawberry Pie With Chocolate Chunks

Thu, 19 Jul 2007 21:27:57 -0400

Colleen Patrick-Goudreau is the source of this recipe which was originally on the Green Options blog. Use as many organic ingredients as you can! Best served within an hour or two of making it. The cooking time is actually the time in the fridge once made. -- posted by Missy Wombat

Wheat & Walnut Granola

Thu, 19 Jul 2007 21:30:28 -0400

Eat this crunchy cereal for breakfast and get your essential fats and protein, both which help keep your hunger at bay during a busy day! Feel free to add additional dried fruits. From the California Walnut folks. -- posted by Sharon123

Randy's Yuckaduck Pitcher

Wed, 01 Aug 2007 18:54:55 -0400

My friend Randy came up with this drink, and I have no idea why he calls it that. Ill have to ask him :) Its as delicious as it is fun to make and drink! This works really well for having along at a campout, where everybody will be sitting around eating, talking, and drinking in a circle. Use whatever fruit you like, but try to include something like watermelon that releases juice easily. -- posted by Uncle Dobo

Roasted Orange-Paprika Carrots

Sun, 19 Aug 2007 23:01:41 -0400

from the Seattle-Times 8-07 -- posted by BarbryT

Banana Black Bean Salad

Sat, 25 Aug 2007 23:38:43 -0400

A fresh/zippy salad that can be made well in advance and served with a dollop of sour cream and chives/parsley/cilantro as a garnish or alongside fish, rice or something else fun. Mango may be used in addition to or in place of the banana. I developed this recipe to combine the delicious flavors of Island and Latin food with Californian cuisene. -- posted by Food Snob in Israel

Delicious Steamed Whole Artichokes

Mon, 27 Aug 2007 22:34:07 -0400

From Food 911, these are so good! I used to live in Watsonville, California, the artichoke capital! -- posted by Sharon123

Dad's Leftover Chili

Mon, 03 Sep 2007 00:40:31 -0400

I grew up in a house where leftovers became staple, and nothing was better than dad's chili. It could survive a week in the fridge, and it still feeds me in college. -- posted by Tachikoma

California Consomme

Mon, 10 Sep 2007 22:13:01 -0400

Simple and elegant. I found this on one of my Mother's recipe cards. I'm not sure if she made it up or found it in a cookbook. -- posted by Engrossed

Susan's Version of Skip & Go Naked

Sat, 29 Sep 2007 12:33:24 -0400

From Susan Branch's "Summer" book...what a great idea! This makes enough for two large drinks or four smaller ones if you just want to get a taste! -- posted by Debber

Hamburger Fennel Soup With Pasta

Mon, 29 Oct 2007 20:57:01 -0400

I love this soup. I made it up after visiting a local restaurant. Very kid friendly (cutting down on the red pepper for kids). Adult friendly with lots of red pepper. Could also add a can of beans of your choice. -- posted by Vic Conner

Morning Smoothies for Two

Thu, 15 Nov 2007 19:48:49 -0500

A great way to start the day or you could make it as an afternoon snack for an energy boost. This has it all: potassium from the banana, antioxidants from the blueberries, Vitamin A from the peaches, calcium from the yogurt and milk, and Omega-3s from the flax seed. Plus, you can make this all year long. If you want to make this a meal replacement, I suggest throwing in a granola bar! -- posted by KissKiss

Brandy Meyer Lemon Marmalade

Thu, 06 Dec 2007 18:55:54 -0500

Fabulous lemon marmalade with perfect balance of sweetness and sourness. The inspiration for this came from Gourmet Magazine. It is very important to remove foam and scum while cooking this marmalade to produce clarity to this marmalade. The pits work to jell this marmalade. This makes 3 pint size jars with a little leftover. Everything except the seeds are jarred (do not peel). Seeds are used for jelling only and later removed. This marmalade is for Meyer lemons. I have not tried this recipe with regular lemons. -- posted by Rinshinomori

Best Loved Crock Pot Chicken Tortilla Soup

Mon, 10 Dec 2007 18:28:56 -0500

This old standby is topped with tortilla strips made from corn tortillas and with Parmesan cheese. -- posted by WV Mermaid

Spicy Pumpkin Lunch Box

Tue, 11 Dec 2007 16:38:22 -0500

I made up this recipe recently because we've had a bumper crop of tiny pumpkins. They make a perfect meal for one all by themselves -- posted by Spicy Little Sister

Super Vegan Waffles

Tue, 11 Dec 2007 16:50:42 -0500

My sister turned 22 today & I made these waffles up for her. They are super moist & very very yummy. Waffles are our traditional holiday/ birthday meal w/ 3 vegans & 3 die-hard not-vegans it has been tough to have a good breakfast for the last 7 years. I just perfected this recipe this morning & I can't wait to shock everyone with it this Christmas morning. -- posted by LightLisha

Tracy's Spicy Posole

Tue, 11 Dec 2007 19:47:12 -0500

A green posole that just gets better and better as it turns into left overs. The water you boil the meat with turns into the extremely flavorful and spicy chicken broth and is the start of an amazing crowd pleaser! Got this recipe and tweaked it just a little bit for more heat and more flavor! -- posted by Melvin'sWifey

White Turkey Chili

Mon, 07 Jan 2008 15:40:32 -0500

Simple to prepare, easier to eat! -- posted by Master Chef Craig

Home Fries

Tue, 29 Jan 2008 20:14:47 -0500

I prepare these home fries in a two step process. I also use Ball's Cajun Seasoning or Lawry's seasoning depending on my mood.I found chilling them over night gives them a nice texture. I cook them in a 10 inch iron skillet. -- posted by farcus

The All Time Favorite Dutch Oven Potatoes

Fri, 29 Feb 2008 23:20:08 -0500

Utah is the KING of Dutch Oven Cooking! Allen was a friend of my fathers in Hurricane, so I borrowed his award winning recipe for Dutch Oven Potatoes. A Dutch Oven Dinner is NOT complete w/o having these potatoes served with along with what ever is being eaten! Figure out how big a dutch oven you need for the amount of people you are going to be serving. If you are new to this type of cooking, do some in your own back yard until you have the amount of coals right. Remember - more coals, the hotter it gets in there. I've had to endure many burnt potatoes before!! The onions will burn readily! : Allen Heaton (Hurricane Heritage Cookbook) If you would like a copy of this cookbook, contact the Hurricane Heritage Center in Hurricane, Ut. Maybe they can scare up a copy or two! -- posted by Shepardess

Sweet Potato Delight

Thu, 06 Mar 2008 00:26:45 -0500

Quick and easy breakfast or lunch when you are looking for something a little different. -- posted by Celticevergreen

Lemon Chicken Soup

Mon, 31 Mar 2008 22:54:32 -0400

A light and flavorful lemon check soup with fresh ingredients. Low Fat. I found this recipe on the Internet when I was looking for a Greek lemon soup recipe. I did not want a recipe that asked for egg yolks. I am posting the recipe with my revisions to the original. -- posted by Chef #804551

Super Veggie Salad With Creamy Almond Dressing

Thu, 17 Apr 2008 00:42:50 -0400

I just bought a 3 pound bag of almonds from Sam's club and this dressing is a wonderful way to use them! I hope you enjoy! This dressing thickens up after sitting for a few minutes, so you could actually use less oil(3/4 cup) and the rest water or maybe apple juice and it would be just as good and less calories! The dressing also makes a great dip! -- posted by Sharon123

Tibetan Mushrooms With Vegetables (Tse Sesha)

Tue, 06 May 2008 23:45:45 -0400

In Tibet, mushrooms are gathered in the wild for use as a low cost meat substitute. The favorite is Sesha, however since it's not readily available outside of Tibet, other varieties such as oyster mushrooms are used in this dish at the Lhasa Moon, a Tibetan Restaurant located in San Francisco. Shitake mushrooms are an especially good substitute. -- posted by lynnski / LA

Alotizzip Eggplant Soup

Mon, 12 May 2008 02:37:06 -0400

This is a favorite from my childhood. My mother found it in Sunset Magazine back in the late 70's and made it a winter staple. It's cheap, low in fat, and high in all the good stuff. Leftovers make great lunches during the following week. -- posted by Alotizzip73

Baja Fried Fish Tacos With Spicy Cabbage Slaw

Tue, 13 May 2008 18:37:53 -0400

I love these fish tacos. You can find them in many California areas. You can either order the fish grilled or fried and because I love deep fried food, it's always fried fish for me when ordering or making them. Besides the spicy cabbage slaw I also like to top the whole thing with mounds of salsa and taco sauce. Goes great with Pacifico! -- posted by Rinshinomori

Bullocks Tea Room/ Orange Rolls

Tue, 27 May 2008 23:36:56 -0400

The word "Bullocks" without an apostrophe was used only in the name of the Wilshire store, the most famous and popular of them all. Here you would find a line of people waiting for tables reaching from the tea room to the elevators. In 1983 customers would pay $100. for Easter baskets and order a half dozen. When they offered a Champagne and caviar tasting at $125.a head in '83 they packed the room. The Orange Roll recipe was developed at this store. Note: you may need a bit more flour than is called for in the recipe. Recipe and information from the Los Angeles Times. -- posted by lynnski / LA

Summer Baked Fruit

Wed, 28 May 2008 23:29:08 -0400

A very healthy snack or breakfast recipe from The Organic Baby and Toddler Cookbook (great for adults too). Serve with vanilla yogurt and a sprinkling of nuts-YUM! -- posted by Motivated Mama

Agourontomatosalata

Sun, 08 Jun 2008 03:39:11 -0400

A light and refreshing tomato and cuc salad, with a Greek twist. All the better if your veggies are home grown! -- posted by momaphet

Peanut Butter Pita

Tue, 10 Jun 2008 00:52:53 -0400

A new take on an old classic! I am always searching for new ways to take the 'J' out of the classic PB & J to reduce my daughter's sugar intake. Here's one very yummy way to do it! -- posted by Motivated Mama

Yogurt & Granola Fruit Salad

Tue, 01 Jul 2008 02:21:47 -0400

I love fruit, granola, and yogurt so why not put them all together?! This is a very fresh, flavorful salad with a wonderful granola crunch. (Great with recipe #311501 ) **As noted by the review, if you add the granola too soon before serving, it will get soggy!** -- posted by Motivated Mama

Garlic Fries - the Real Deal

Wed, 09 Jul 2008 19:11:38 -0400

Living in California, I have tried every garlic fry out there and they all have too much garlic, too much/not enough salt or they are dry on the inside and lack the crispy crunch on the outside. Here is a better built Garlic Fry that leaves you satisfied without the all the fat and calories of the traditional version. Please note that fresh garlic should be used, as the jarred versions will overpower this recipe immensely. -- posted by Humble Bee

Watermelon Orange Cooler

Fri, 01 Aug 2008 01:39:07 -0400

This is easy! Cut, blend and pour! -- posted by Montana Heart Song

Mushroom Crostini

Thu, 28 Aug 2008 19:41:03 -0400

These are very delicious, indeed! An incredible appetizer to tickle the appetite. From the Panera Bread Cookbook. -- posted by Humble Bee

Garlic Breakfast Potatoes

Fri, 19 Sep 2008 21:38:45 -0400

A very easy hearty breakfast. Top with ketchup or salsa if desired. -- posted by YourCakeIWillTake

Zucchini Base Aka Z B for Cakes, Cookies, & Pie

Sat, 27 Sep 2008 16:04:35 -0400

This is a versatile, old time favorite recipe of mine, probably from the 1950s, which utilizes your summer bounty of zucchini in several different ways. The "zucchini base" recipe can be used to make other dishes such as: lunch cake, cookies, and pie (see recipe #327672). This recipe makes 3 quarts of base; the cake uses 1 cup of ZB, the cookies use 1 cup, and the pie uses 2 cups. I believe this recipe originally came from the Pasadena Star News. -- posted by Juliesmom

California Salad

Tue, 30 Sep 2008 00:26:44 -0400

My version of the classic Greek salad (or salata horiatiki). No olives, so a lot less salt, but really yummy -- my guests all rave. -- posted by chakrates

Ale-Steamed Mussels With French Bread

Tue, 14 Oct 2008 00:16:35 -0400

Cooking Light. -- posted by dicentra

' Fnky' Flour Tortillas

Fri, 17 Oct 2008 20:54:07 -0400

These are really good and maybe I shouldn't name them "Fnky" (funky) just a play on my 'handle'.:). I had not made tortillas since I was really young and they were perfect then..but you know that saying "Don't use it.. you lose it", well it's true. You know how our 'Abuelitas' cooked.. no recipes.. just a pinch of this and a pinch of that and I thought I was doing it right BUT I forgot that I was using "All Purpose" flour.. which makes it so simple and healthier ..no 'lard' or oil.. so here goes. -- posted by Fnkyclmedina

Southwest Potato Salad With Lime-Cilantro Vinaigrette

Wed, 22 Oct 2008 17:51:01 -0400

This is a yummy variation of Recipe #218465, suggested in the same Lorna Sass cookbook. It is delicious warm, at room temperature, or cold. It doubles well if you are making for a larger group. -- posted by appleydapply

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

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

Missouri Pacific Railroad Cream of Spinach Soup Florentine

Mon, 29 Dec 2008 21:59:05 -0500

This recipe is taken from "Dinner in the Diner". -- posted by Dan-Amer #1

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

Halibut Roast

Wed, 07 Jan 2009 18:28:45 -0500

A great way to cook a large piece of fish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate. -- posted by Molly53

Chicken Chop Suey

Tue, 20 Jan 2009 16:03:38 -0500

Chop suey is widely believed to have been invented in America by Chinese immigrants, but in fact it appears to originate in Taishan, a district of Guangdong Province which was the home of most of the early Chinese immigrants. Chop suey (Chinese 'mixed pieces') is an American-Chinese dish consisting of meats (often chicken, fish, beef, shrimp or pork), cooked quickly with vegetables such as bean sprouts, cabbage, and celery and bound in a starch-thickened sauce. This version comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 -- 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

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

Gooseberry Date Pie

Sat, 14 Feb 2009 01:06:10 -0500

An alternative method for this pie would be to use Recipe #106232 instead of whipped cream. 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

Prune Whip Pie

Mon, 16 Feb 2009 01:32:22 -0500

Whips are desserts made of sugar and stiffly beaten egg whites or cream and usually flavored with fruit. Prune whip can be viewed as not only a treat to enjoy at the end of a meal, but also a delicious way to add fiber to the daily consumption of food. Top this treat with a little lightly sweetened whipped cream or good vanilla ice cream. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Date Torte

Tue, 17 Feb 2009 08:37:17 -0500

Dates are relatively heavy and the mixture is very light, so you'll need to be sure to cut the dates into very small pieces or you will find that they sink to the bottom of the cake. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Five Brothers Roasted Salsa

Tue, 17 Feb 2009 11:26:19 -0500

This chili is a daily ritual at our house. It is a authentic hispanic salsa that all of my sons (5) make along with myself. We often tweek it alittle but here is the standard version that will get you going. Its hot but has a good finish (won't burn your mouth for long). -- posted by Big Rube

Orange Shortcake

Mon, 23 Feb 2009 11:33:16 -0500

In a word, gorgeous. This gaily flavored dessert comes from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Superfoods Salmon Taco With Mango and Avocado

Wed, 25 Feb 2009 10:21:06 -0500

From SuperfoodsRX Diet book -- posted by Debbie R.

Prune Whip - Gluten Free

Fri, 27 Feb 2009 01:10:07 -0500

Serve this dessert cold with cream, whipped cream or soft custard. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Cali-Schetta

Mon, 02 Mar 2009 17:46:10 -0500

I had a couple of avocados to use up and I love bruschetta, so I came up with this unique combination of flavors to serve at a recent dinner party. Prep time includes the 30 minute refrigeration. Enjoy :) -- posted by Julie421511

Hilo Sherbet

Fri, 03 Apr 2009 17:12:39 -0400

Frosty pineapple sherbet inspired by the Hawaiian islands. From the Western Chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time. -- posted by Molly53

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

Baked Papaya

Mon, 06 Apr 2009 21:09:34 -0400

Simple and easy! For a variation, sprinkle with salt and lemon juice and dot with butter instead of the cinnamon and sugar. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. -- posted by Molly53

Kumquat Marmalade

Wed, 15 Apr 2009 01:59:53 -0400

An old timey recipe from the Western chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these modern techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information. -- posted by Molly53

Dr. Pepper Carnitas

Mon, 20 Apr 2009 00:45:56 -0400

Just another way to use dr. pepper -- posted by Shawn C

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

Pan De Tomate

Tue, 05 May 2009 01:39:11 -0400

This is traditionally eaten for breakfast in Spain, but is similar to Italian bruchetta, which is usually considered and appetizer. So enjoy it any time of the day. If your tomatoes are small, you will want more - if really big, one should do it, this is very flexible. -- posted by momaphet

Emerald City Salad

Fri, 08 May 2009 15:40:56 -0400

PCC is the local co-op in Seattle, Washington. They make this wonderful salad and I hope you will enjoy it too! -- posted by Sharon123

Sirloin Steak With Spicy Pepper Sauce

Wed, 13 May 2009 01:31:18 -0400

From edibleportland.com - by Abigail Chipley -- posted by ThatSouthernBelle

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

Strawberry-Rhubarb Deep-Dish Pie

Sat, 06 Jun 2009 01:55:32 -0400

Yaay! It's strawberry season right now here in California, time to make my favorite pie. Want to post this for safekeeping here as I just had a scare and couldn't find my cookbook - this is not a recipe I want to lose! Got it from Good Housekeeping Book of Desserts, which is one of the best cookbooks on sweets that I have ever found! I have been making this pie for years now, and it's one of the few things that my incredibly over-picky kids will eat. Does take a bit of time and effort, between making the crust and sweetening/juicing up the berries, then baking and letting it cool for a bit. You can vary the top crust, I like the "criss-cross" lattice look for this one with the juicy red berries oozing on top. GREAT tasting on its own, but, if you add fresh whip cream and/or ice cream on top when it's still just a little warm, it is fantastic! -- posted by SpchTeachCooks

Bibb Salad With Basil Green Goddess Dressing

Tue, 16 Jun 2009 01:37:37 -0400

Green goddess dressing was invented in the 1920's at San Francisco's Palace Hotel as a tribute to William Archer's hit play, The Green Goddess. It gets it's bright green color from lots of fresh green herbs. This dressing was originally made with tarragon, but has been updated with basil, which actually has more flavor! Delicious on green salad, but also great served with vegetables like asparagus and broccoli. Adapted from the Barefoot Contessa at Home cookbook. -- posted by Sharon123

Quinoa and Raisin Salad Stuffed Tomatoes

Tue, 16 Jun 2009 01:56:37 -0400

These vegan beauties look wonderful. They would make a great low calorie (yet filling) lunch or even work as a main course for dinner! Feel free to fill smaller tomatoes and use as an appetizer or side dish. Recipe from the California Raisin Marketing Board. NOTE: After making this dish. . .I suggest making up a little extra dressing and pouring atop the salad filled tomato just before serving to perk up the flavors. Also, use the full 3/4 cup of raisins, as they are truly the star of this dish. I also added some yellow bell pepper which was great. Just some thoughts :) -- posted by JanuaryBride

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

Spicy Black Bean Dip

Thu, 09 Jul 2009 11:33:53 -0400

If jalapeños are too hot for your palate, use another type of chili. -- posted by blueyedwineaux

Great Grape Pops

Mon, 13 Jul 2009 12:46:19 -0400

What a cool idea. Pop those grapes in a popsicle mold(or small paper cups), pour in grape juice and freeze. Cook time is freezing time. Yum! Adapted from Pops! Icy Treats for Everyone by Krystina Castella. -- posted by Sharon123

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

Sneaky Chef's Make-Ahead Green Puree

Thu, 17 Sep 2009 14:13:37 -0400

You can use this in lots of different dishes to up the nutrition level. Add to pasta dishes, guacamole, soups, This recipe makes about 2 cups of puree; double it if you want to store another 2 cups. It will keep in the refrigerator for up to 3 days, or you can freeze 1/4-cup portions in sealed plastic bags or small plastic containers. From the Sneaky Chef! -- posted by Sharon123

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

Ww Fire-And-Ice Melon Soup - 2 Pts

Sun, 08 Nov 2009 10:16:47 -0500

This is out of a really old Weight Watchers Magazine. Cook time includes chilling time. -- posted by TeresaS

Basic Home Fries

Thu, 17 Dec 2009 21:16:35 -0500

I just love home fries and this is a great basic recipe for a delicious breakfast! Yum! I love these with ketchup. Adapted from Mollie Katzen's Sunlight Cafe Cookbook. :) -- posted by Sharon123

White Wine Mushroom Chicken

Tue, 26 Jan 2010 09:23:12 -0500

A twist on the classic campbells chicken casserole -- posted by Kate Jam