Recipezaar: Western U.S.,Historical/Traditional recipes

Cheesecake Factory Romano Chicken

Mon, 14 Apr 2003 20:43:28 -0400

Megan K. Devolve created this recipe, she suggests you serve this with spaghetti sauce, but she states they are sinful with Alfredo Sauce. From Copykat.com (http://www.copykat.com) -- posted by JustaQT

Chili's Awesome Blossom

Mon, 14 Apr 2003 20:43:55 -0400

This is similar to Chili's Awesome Blossom. From Copykat.com (http://www.copykat.com) -- posted by JustaQT

Chili's Chicken Enchilada Soup

Mon, 14 Apr 2003 20:44:25 -0400

This recipe may be halved. Masa Harina is a type of corn flour. It is found at most grocery stores in the flour section. From Copykat.com (http://www.copykat.com) -- posted by JustaQT

Chili's Salsa

Mon, 14 Apr 2003 20:45:27 -0400

You can make this sauce easily at home. From Copykat.com (http://www.copykat.com) -- posted by JustaQT

Chinese Buffet Style Donuts

Mon, 14 Apr 2003 20:45:45 -0400

We have all enjoyed these simple to make donuts. Now you can make them at home. From Copykat.com (http://www.copykat.com) -- posted by JustaQT

Domino's Dipping Dots

Mon, 14 Apr 2003 20:46:09 -0400

This is a popular dessert item on their menu. These are very tasty and make up a bunch! From Copykat.com (http://www.copykat.com) -- posted by JustaQT

Wayne's Tucson Guacamole

Sat, 17 May 2003 20:05:59 -0400

My wonderful late father-in-law taught me his favorite way to make guacamole many years ago. I wasn't too sure about the dill pickle and juice he added, but it is really good. This is the only way I make it, and my hubby too when he is in a cooking mood. We hope you enjoy it. -- posted by peppermintkitty

Burnt Tongue BBQ Sauce

Fri, 18 Jul 2003 20:02:45 -0400

This bbq sauce has a nice sweet flavor combined with a spicy kick. If you fix your ribs the way I have suggested, I guarantee you will have the most tender, delectable ribs you've ever eaten. These ribs are a huge hit at parties and family gatherings, I have yet to find someone that didn't fall head over heals for them! 1 quart will coat 4-6 lbs. of pork spareribs -- posted by The Crazy Chef

Regal Alaskan's Blackened Shrimp or Halibut

Sat, 26 Jul 2003 20:08:50 -0400

This recipe was given to me by a chef at the Regal Alaskan Hotel in Anchorage, Alaska, while on a fishing trip. This is by far the best tasting fish or shrimp I have ever had, and tons of people agree with me. I have used this recipe several times for large parties and have yet to find anyone not completely satisfied. If you cook the food properly it will not come out burnt, but will have some charring on the outside and be perfect on the inside. My favorite is the blackened shrimp with the cajun hollandaise sauce, it is to die for. (If you don't wish to make the blacken seasoning, I've found Cajun's Choice blackened seasoning to be the best store bought blackened seasoning on the market) -- posted by The Crazy Chef

Cheese Bread

Mon, 04 Aug 2003 20:09:32 -0400

. -- posted by Mimi Bobeck

Classic Coleslaw

Mon, 04 Aug 2003 20:09:36 -0400

. -- posted by Mimi Bobeck

Chili Beans

Mon, 04 Aug 2003 20:09:40 -0400

. -- posted by Mimi Bobeck

Buttermilk Pancakes

Mon, 04 Aug 2003 20:10:00 -0400

. -- posted by Mimi Bobeck

Doughnuts

Mon, 04 Aug 2003 20:10:07 -0400

. -- posted by Mimi Bobeck

Dutch Oven Style Barbecued Brisket

Thu, 21 Aug 2003 20:01:12 -0400

Barbecued Brisket Dutch oven style. -- posted by Old Magic1 Barfield

Chargrilled Chicken

Thu, 21 Aug 2003 20:03:50 -0400

-- posted by Old Magic1 Barfield

Braised Brisket With Onions & Garlic

Thu, 21 Aug 2003 20:03:53 -0400

-- posted by Old Magic1 Barfield

Barbecued Bear

Thu, 21 Aug 2003 20:04:02 -0400

-- posted by Old Magic1 Barfield

Barbecued Emu, Ostrich or Kangaroo Fillet

Thu, 21 Aug 2003 20:04:07 -0400

-- posted by Old Magic1 Barfield

Avocado Salad Dressing

Tue, 30 Sep 2003 20:00:05 -0400

Tired of the usual vinaigrette or creamy white stuff? This does wonders for a green salad and also goes well with seafood. It's from "The Spice Cookbook" but my version ups the garlic a bit. -- posted by Picholine

The Gobbler (Apres Thanksgiving Sandwich)

Tue, 30 Sep 2003 20:00:07 -0400

Not your ordinary leftover inspired turkey sandwich--hold the gravy and pass the cream cheese! One of my all-time favorite treats after the holiday. Quantities are up to you, but I don't skimp on anything. -- posted by Picholine

Canadian Braised Partridges

Tue, 30 Sep 2003 20:56:17 -0400

Good with wild rice, orange-grapefruit salad, and hot rolls. -- posted by Iowahorse

Braised Caribou

Tue, 30 Sep 2003 20:56:17 -0400

Wonderfull on chilly nights. -- posted by Iowahorse

Breaded Pronghorn Cutlet

Tue, 30 Sep 2003 20:56:18 -0400

Wonderfull use for Antelope -- posted by Iowahorse

Deep-Fried Wild Turkey

Tue, 30 Sep 2003 20:56:20 -0400

Better than you can Imagine! Cook Time varies.. -- posted by Iowahorse

Iowa Grilled Breakfast Quail

Tue, 30 Sep 2003 20:56:21 -0400

Suprise your guests with this treat. -- posted by Iowahorse

Grilled Antelope Steak

Tue, 30 Sep 2003 20:56:22 -0400

-- posted by Iowahorse

Bison Stew

Tue, 30 Sep 2003 20:56:23 -0400

-- posted by Iowahorse

Chili Pheasant

Thu, 02 Oct 2003 19:59:51 -0400

Yes,..it's just as good as it sounds! -- posted by Iowahorse

Dove Hash

Thu, 02 Oct 2003 19:59:53 -0400

-- posted by Iowahorse

Sauced Up Doves

Thu, 02 Oct 2003 19:59:55 -0400

No,...not AA ready birds. -- posted by Iowahorse

Joe's Grilled Dove

Thu, 02 Oct 2003 19:59:57 -0400

From my buddy Joe -- posted by Iowahorse

Ostrich Chili-Corn Tamale

Thu, 02 Oct 2003 20:00:02 -0400

-- posted by Iowahorse

Easy Poached Salmon With Dill

Mon, 06 Oct 2003 20:00:20 -0400

This is a simple recipe that tastes gourmet. Even your picky eaters will enjoy this one. Add more of the ingredients you love and omit any you don't enjoy or don't have on hand. This one is easy to prepare and hard to ruin. Great served with rice and veggies or salad **Extra fresh dill weed can be frozen in a plastic bag and keeps it's flavour beautifully.** -- posted by shannon0001

Venison - Vegetable Bake

Fri, 10 Oct 2003 20:00:22 -0400

-- posted by Iowahorse

Elmer's Mustard Fried Venison

Fri, 10 Oct 2003 20:00:30 -0400

A baked potato and a green dinner salad rounds out a delicious meal. -- posted by Iowahorse

Deer Camp Roast

Fri, 10 Oct 2003 20:00:31 -0400

-- posted by Iowahorse

Deer in Beer

Fri, 10 Oct 2003 20:00:32 -0400

Unique -- posted by Iowahorse

Iowa Fried Venison Heart

Fri, 10 Oct 2003 20:00:33 -0400

Very Good! -- posted by Iowahorse

Venison Salami

Fri, 10 Oct 2003 20:00:35 -0400

Someone sent me this a while back,..it's very good! -- posted by Iowahorse

Joe's Favorite Elk Sausage

Fri, 10 Oct 2003 20:00:36 -0400

From Joe -- posted by Iowahorse

Onion-Cheese Dip Mix

Fri, 10 Oct 2003 20:00:52 -0400

Great for get-togethers -- posted by Iowahorse

Old Fashioned Parched Corn

Tue, 14 Oct 2003 20:00:28 -0400

Yup,..that's it all right. -- posted by Iowahorse

Mohave Mesquite Bread

Tue, 14 Oct 2003 20:00:32 -0400

Here's something you don't find often. Good too. -- posted by Iowahorse

Salsa From Cuddles The Boxer Dawg!

Fri, 31 Oct 2003 19:59:47 -0500

The most loveable dawg wants to share this! -- posted by Iowahorse

Atlanta Falcons Chipotle Wings of Fire

Fri, 31 Oct 2003 20:00:34 -0500

A buddy e-mailed me this a few years ago,.I really like it. -- posted by Iowahorse

Mississippi White Salsa Dip

Fri, 31 Oct 2003 20:00:40 -0500

Serve with blue corn tortilla chips. -- posted by Iowahorse

Moose Stew

Sat, 01 Nov 2003 20:01:21 -0500

Great stew,..ad at least 15 min. to cooking time. You'll see why in recipe. -- posted by Iowahorse

Aunt Carolyn's Moose Pot Roast

Sat, 01 Nov 2003 20:01:22 -0500

This one from down home. She got this off the 'net somewhere,..but it is sooo good I call it all hers. -- posted by Iowahorse

Easy Moose Rump Roast

Sat, 01 Nov 2003 20:01:23 -0500

So nice you'll try it twice. -- posted by Iowahorse

Moose Roast with Cranberry Gravy

Sat, 01 Nov 2003 20:01:23 -0500

Times will vary. -- posted by Iowahorse

Caribou Roast in Gin

Sat, 01 Nov 2003 20:02:00 -0500

Right Tasty! Cook times vary with roast size. -- posted by Iowahorse

Orange Glazed Caribou Roast

Sat, 01 Nov 2003 20:02:02 -0500

A friend found this on the net and had me cook it. A very good use for Caribou roast. -- posted by Iowahorse

Grouse with Pear Sauce

Sat, 01 Nov 2003 20:02:08 -0500

-- posted by Iowahorse

Red Mountain Barbecued Bear

Sat, 01 Nov 2003 20:02:14 -0500

Tender,..but time will vary with each roast. That's the Game game. -- posted by Iowahorse

French Fried Skunk

Tue, 04 Nov 2003 20:00:11 -0500

Not for everyone, but good. -- posted by Iowahorse

Oven-Braised Teal

Tue, 04 Nov 2003 20:00:12 -0500

Also for: Doves, quail, snipe, woodcock, grouse, pheasant & rabbit -- posted by Iowahorse

Spiced Bear Roast

Mon, 10 Nov 2003 20:01:00 -0500

-- posted by Iowahorse

Turkey and Dressing Casserole

Mon, 10 Nov 2003 20:01:02 -0500

-- posted by Iowahorse

Artichoke and Parmesan Cheese Dip

Tue, 30 Dec 2003 20:00:15 -0500

Good for get-togethers. -- posted by Iowahorse

Roasted Garlic Cranberry Cream Cheese Spread

Thu, 12 Feb 2004 20:00:05 -0500

Lightly sweet and savoury with a delicate but addicting flavor. The original recipe called for currants and almonds, but since I didn't have either, I came up with this winning variation. Prep time doesn't include soaking the cranberries or refrigeration. -- posted by Picholine

Bouillon Broccoli & Rice Casserole

Wed, 03 Nov 2004 19:59:55 -0500

Simple and Easy. Different recipe from the average "broccoli-rice" casserole. -- posted by littleturtle

Sausage Crouton Stuffing

Wed, 24 Nov 2004 20:00:03 -0500

I got this from a coworker about 8 or 9 years ago, and my family will not let me make anything else now! We all love it. It makes a huge amount - I freeze part of it so we can enjoy it a couple weeks later. -- posted by AnnieBee #2

Green Bean Casserole

Sun, 13 Mar 2005 20:00:04 -0500

Yet another variation on the classic green bean casserole. This one is made with bacon, cheddar cheese & shoestring potatoes. -- posted by littleturtle

4th of July Fruit Parfait

Wed, 29 Jun 2005 18:21:14 -0400

This simple, yummy recipe filled with fruit that is PERFECTLY ripe right now, appeared in our local paper this week. PRETTY, refreshing, and VERY patriotic looking. -- posted by Pèllerin

Beaches and Cream

Mon, 08 Aug 2005 19:54:58 -0400

This desert is served at Disney's Beach Club Resort. Made with Milky Ways, pecans and chocolate chips....can you go wrong!? Warning : do not attempt to eat unless you own and extreme sweet tooth! :) -- posted by SummerThyme

Grilled Artichokes

Wed, 22 Feb 2006 15:43:30 -0500

I found this recipe on artichoke.org and have made it 3 times in the last 2 weeks. These are incredible and so easy to make. What's better than an artichoke? A grilled artichoke! -- posted by NIN4NIN

Chocolate Angel Strata Pie

Thu, 23 Mar 2006 12:46:28 -0500

Rich, creamy, unique chocolate pie with a hint of cinnamon. Also a bit tricky because of the meringue, therefore not a beginners recipe. A legacy of my grandmother and a family tradition at Christmas and Thanksgiving. Make sure the eggs are separated well and all the directions are followed to the letter. -- posted by Chrystabel

Woodlawn Ginger Cakes

Tue, 15 Aug 2006 00:16:10 -0400

This is my husband's FAVORITE cookie --- These are best eaten right out of the oven, while they're still warm. -- posted by Julie Lynne McKeehen

Hot Stuffed Mama Burger

Sun, 27 May 2007 23:50:13 -0400

We're talking a great-tasting burger!!!! HOT STUFFED!!! That's right...the fantastic flavors are both inside and out on this Good' Lookin' Burger!! This is truly a taste of the American West---the sweetness of Hawaiian pineapple, the bite of the California green chiles and the aroma of Walla Walla onions! WhoooooWeeeee you're gonna love it!!! Created by the Good Lookin' Cookin' Mamas for the Zaar World Tour III! -- posted by Charmie777

Nepenthe's Famous Ambrosia Burger

Tue, 10 Jul 2007 22:40:31 -0400

I lived in Big Sur during the 70' and 80's. I went to Nepenthe practically everyday! My friends lived and worked there. This is one of the favorite dishes served there made by Chef Willie Nelson. And now some history: In 1947, Lolly and Bill Fassett moved with their five children into the Log House in Big Sur. Once a get away for the Trail Club of Jolon, the cabin is perched on a hillside overlooking the south coast of Monterey County. Big Sur, with yellow genesta popping in August heat; purple lupine tangling with sage on mountains shrouded in fog, was a wild sanctuary. Bill and Lolly imagined an open-air pavilion with good food and wine and dancing under the stars. It would be a place where people from up and down the coast would come and forget their cares. Working with Rowan Maiden, a student of Frank Lloyd Wright, they sketched out their vision. Legendary Big Sur builders, Frank and Walter Trotter built the structure using native materials; redwood, hewn from the canyons and adobe bricks, which Lolly made with her own hands. And people came, not just from the ridge-tops and canyons, but from all over the world: vagabonds, poets, artist, lovers. Later, the Phoenix Shop would grow out of the traveling merchants who spread their colorful wares on Lolly's living room floor. When there were fewer people on the coast, when nights were longer and days lonelier, Nepenthe was a place to gather. Famous even before it opened for it's unique architecture and incandescent views, Nepenthe is known today for its family hospitality, legendary guests, and irresistible "Ambrosiaburger." In Greek, Nepenthe means "isle of no care," a place to find surcease from sorrow. So it continues to be for travelers today. A place to stop, to dream, to lift a cup to kindness... It's important to use the best quality beef you can find! Serve with a tossed green salad and shoestring fries. -- posted by Sharon123

Planked Salmon With Onion and Mustard Seed

Wed, 12 Sep 2007 22:04:31 -0400

My wife originally found this in a book called "sticks & stones" that features some unique twists on grilling. This is my version of their dish. The mustard seeds will "pop" during cooking and add their flavor to the fish. Serving size will depend on the size of fillets you use. This is supposed to be a variation of an old Northwest American Indian recipe. -- posted by GourmetPappa

Cabin Fever Game Night Taco Dip

Mon, 22 Oct 2007 19:11:16 -0400

As winter is winding down here in the northlands, we're "starting" to get a bit of cabin fever. So, once-a-year our church youth group hosts a cabin-fever game night. Everyone brings their favorite snack and soft drinks AND games or puzzles to share with the group. It's a free-for-all of board games, cards, and fun. Great for fellowship and laughter and wonderful memories. The first year we went, the teens went crazy over this recipe, so it's become kind-of a tradition. -- posted by Debber

Mexican Christmas-Wedding Cookies

Tue, 18 Dec 2007 19:54:51 -0500

These addictive little cookies are a Christmas version of the popular Mexican wedding cookies. -- posted by lynnski / LA

Alaskan Blueberry Lemon Tea Bread

Tue, 12 Feb 2008 01:35:27 -0500

When I lived in Alaska, during blueberry season it was fun to climb the mountains and pick blueberries. The one hazard was that the bears were doing the same thing so it was a race to see who got the most berries during the season. The joke is that if you saw a large pile of blueberries on the trail, turn around and go away because it means bears are in the area. Bears don't digest blueberries very well so they come out whole alot of the time. -- posted by Celticevergreen

Uncle Ronnie's Bleu Cheese Dressing

Sat, 23 Feb 2008 23:12:37 -0500

This is my family's favorite bleu cheese dressing- I have no idea where Uncle Ronnie got the recipe, but I'm glad he did. You can use any bleu cheese- my current fave is Danish Blue, but you can use any domestic or imported blue type- gorgonzola, etc.- to great effect! If you're going to use it all really quickly, you can add minced fresh parsley, too- it really boosts the flavor, but won't keep as long. (And if you can't use it up fast enough, use it in the Bleu Cheese Hot Wings recipe!) -- posted by Leopardstripes

Nutty Rice and Grain Mix

Mon, 25 Feb 2008 17:26:00 -0500

Recipe from the magazine Best Life. Good recipe for weight loss and endurance training. -- posted by Celticevergreen

Golden Mashed Potatoes

Thu, 06 Mar 2008 01:00:55 -0500

These healthy potatoes are tasty and light as a feather. -- posted by Celticevergreen

Eclectic Potato Salad

Fri, 07 Mar 2008 00:19:55 -0500

Recipe dates from before 1900 AD and is a cross between French and American versions of the Potato Salad. Very tasty and easy to prepare. -- posted by Celticevergreen

Slow-Cooked Chicken Dinner

Fri, 07 Mar 2008 00:39:38 -0500

Recipe makes chicken and gravy good enough for company. -- posted by Celticevergreen

Cowboy Trail Beans

Fri, 07 Mar 2008 00:55:12 -0500

No tomatoes or beef but these beans still are red, saucy, spicy and tasty. Might work as a crockpot recipe. -- posted by Celticevergreen

Sixteen Spice Chicken - Mesa Grill

Fri, 09 May 2008 19:26:59 -0400

I had this chicken at Bobby Flay's Mesa Grill in Las Vegas and fell in love with it! The chef gave me the recipe for the Mesa Grill Poultry Rub! The rest of the recipe is mine. It's the juiciest chicken you will ever have, even the next day. You can make this on your rotisserie, in the oven, or on the grill. The following cooking times are only approximations, as all rotisseries, ovens and grills are different. Please refer to your owners manual. ROTISSERIE: 400 degrees @ 15 minutes per pound. OVEN: 400 Degrees for @ 15 minutes per pound GRILL: Coals on one side of grill, chicken on the other side @ 15 minutes per pound. Prep time does not include brining time. -- posted by Humble Bee

Cedar Planked Fresh Salmon Fillet With Spiced Cranberry Relish

Mon, 19 May 2008 01:47:54 -0400

This is a traditional and very special way of cooking the omnipresent and excellent fresh salmon that you find in Canada or the Pacific Northwest in the USA! You just have to remember to soak your cedar plank or shingle for at least 3 - 4 hours prior to cooking. The soy and orange marinated salmon fillet takes on a wonderful smoky flavour when cooked this way, and marries so well with the slightly tart and Oriental flavours of the cranberry relish. Serve with garlic-roasted or steamed new potatoes, wild rice, asparagus and assorted hot or cold salads. Preparation time includes the time to soak the cedar planks. (Planks can be used several times if soaked well and used over indirect heat. After use, rinse the plank thoroughly with warm water. Use a scrubbing brush if needed!) This planked salmon can be grilled or broiled, cooked in a kettle BBQ or over a wood fire. -- posted by French Tart

Green Chili-Cheese Compound Butter

Thu, 21 Aug 2008 14:26:22 -0400

This is a fabulous compound butter for fish, corn bread or muffins, corn on the cob or just to slather across a slice of bread. This butter freezes well as long as it is protected from the beastly odors that live in your freezer. Make sure to wrap well in plastic wrap and place in a Ziploc freezer bag. Or place in a container with a tight fitting lid placing plastic wrap on top- in contact with the butter itself. -- posted by Humble Bee

Kalamata Olive Bread

Thu, 28 Aug 2008 19:43:10 -0400

Eat this flavorful bread while it's fresh from the oven and imagine you're sitting under the warm Grecian sun. From the Panera Bread Cookbook. -- posted by Humble Bee

Fluffy Butter Dinner Rolls

Sat, 08 Nov 2008 15:05:26 -0500

This is an excellent recipe for impressing people with your cooking skills. You have no idea how good these taste until you actually make them. Please try at least once. You will not regret it. -- posted by mitchellengineer

Grilled Quesadillas W/ Avocado

Tue, 27 Jan 2009 11:11:09 -0500

Serve this at your next Superbowl party, or as an appetizer for any occasion! Roasted poblanos, a rich blend of cheeses, and avocados create unforgettable quesadillas! Serve with sour cream and salsa. (Cooking time is roasting time.) -- posted by cali_love

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

Old Settler's Baked Beans

Sun, 05 Apr 2009 22:03:15 -0400

I know there are many, many versions of the recipe online, but this beats them all. Trust me! The best part, it can be adapted for a crock-pot or dutch oven. -- posted by Steven Loeffler

The Best Cowboy Beans

Mon, 22 Jun 2009 12:25:26 -0400

These are the BEST! I've been making this recipe for over 20 years now, and it's always a HIT with my family and friends! Great for BBQ's, potlucks, camping etc. Can be made in the oven or in the crockpot, and it freezes and reheats well. -- posted by BecR

Country Style California Olive, Thyme and Cheese Scones/Biscuits

Sun, 09 Aug 2009 21:44:33 -0400

This Californian olive recipe was sent to me by some lovely Bed and Breakfast guests (now good friends), who come from Temecula in California. They have stayed with us a couple of times now and love this part of SW France, and the food and wine! They grow olives and avocados, and regularly send me a selection of "California Growers" recipe leaflets, magazines and cookbooks, as well as a box of avocados every year! Always a treat! I have made these scones/biscuits several times now for appetisers and nibbles, as well as for picnics - they are delicious when eaten warm with fresh butter, mustard and ham. I make these with French olives, but I am sure my friends don't mind! -- posted by French Tart

Honey-Roasted Pear Salad With Thyme and Verjus Dressing

Tue, 18 Aug 2009 13:33:56 -0400

An elegant and sophisticated salad that makes good use of verjus (verjuice) in the dressing. I use a local blue cheese, such as Roquefort in this salad; however, please do use a local blue cheese of your choice - any creamy or robust blue cheese will marry well with the pears and tart dressing. Verjuice, or verjus, is the juice of unripe grapes. This staple of French provincial cooking, a key ingredient in Dijon mustard, has the tartness of lemon juice and the acidity of vinegar, but the harshness of neither. Its delicate flavour is ideal for everything from stocks to sweet syrups - as long as you know what you're doing. Verjus was also a common ingredient used in English cooking throughout the Middle Ages. I try to make a batch of verjus every year with the green grapes from my non-dessert grape vine - as I love cooking with it. This recipe came from an old copy of Bon Appetit magazine from 2005. Prep time includes the time it takes the pears to cool. -- posted by French Tart

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

Brussels Sprouts Parisienne

Tue, 25 Aug 2009 02:49:48 -0400

Lightly steamed and tossed in butter, a dash of salt & pepper and a pinch of nutmeg--sometimes simple is best! Top sprouts with crisp crumbled bacon, freshly grated lemon zest, and a dollop of creme fraiche to dress them up, if you like! This is my favorite Brussels sprouts recipe, since childhood. -- posted by BecR

Fresh Figs With Stilton and Walnuts in a Honey Drizzle Dressing

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

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

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

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

Potatoes Romano: Going on 20

Mon, 16 Nov 2009 12:26:56 -0500

This is a recipe received from a request in a newspaper here in SoCal. It's from the Enterprise Fish Co. where this old fashioned dish has been a standard menu item for almost two decades. -- posted by Amber W

Momma's Hot Cheese Dip

Fri, 11 Dec 2009 16:55:03 -0500

This is a recipe our Dear Late Mother used to make often for family gatherings and is an all time favorite of everyone in the family. We serve this in a crock pot on warm since it is best served hot, but can be served in a Sourdough bowl. Mom always cubed sourdough french bread to serve this with, and it usually took more than one loaf to satisfy the many who would have it. You may find as we have that for large family gatherings we had to double this recipe. *** Note*** although this recipe calls for Velvetta Cheese, you can substitute any good quality American Processed Cheese. -- posted by jacques lee

Peanut Brittle

Tue, 12 Jan 2010 17:32:25 -0500

Use fresh peanut and sweet butter for the best results. -- posted by Chef #856573