All Recipes
3 Kings Sangria
3 Kings because it has three different types of alcohol and of course because I'm a King...word play! I served this amount to about 12 people and they drank it all. Fast. Your mileage may vary.
Ad Hoc Fried Chicken
Cut each chicken into 10 pieces: 2 legs, 2 thighs, 4 breast quarters, and 2 wings. Pour the brine into a container large enough to hold the chicken pieces, add in the chicken, and refrigerate for 12 hours (no longer, or the chicken may become too salty). Remove the chicken from the brine (discard the brine) and rinse under cold ...
Submitted by dan on 11th Nov 2009 23:55
All Meat Chili
I used 1 lb hamburger, chicken breast, and smoked sausage
Submitted by phare on 7th Jun 2011 16:40
Almond-crusted Chicken
Time: 30 minutes Yield: Serves 4 Note: Nutritional analysis is per serving. Nutritional Information Calories: 579 (64% from fat) Protein: 35g Fat: 41g (sat 4.4) Carbohydrate: 22g Fiber: 2.9g Sodium: 718mg Cholesterol: 157mg
Submitted by samuel on 30th Oct 2008 05:12
Amatriciana-Style Chicken Legs and Thighs
This is our take on a classic Italian amatriciana, a sauce usually made with guanciale (unsmoked bacon made from pics' cheeks) or pancetta, an Italian bacon. Unlike American bacon, however, pancetta doesn't get smoked, so it lends a subtler porky flavor to dishes. It's cool to have in the fridge because it has a pretty long shelf life of about ...
Submitted by dan on 7th Oct 2010 22:15
Angel Hair Pasta with Shrimp, Chili and Tomatoes
Delicious first course made by Gordon Ramsay on Cookalong LIVE as part of a 3 course meal prepared in 1 hour. Serves 4
Submitted by samuel on 7th Jan 2010 01:01
Apricot-Lavendar Pavlova Recipe
Tart berries, ripe peaches, succulent apricots—nothing says summer quite like a delicious dessert made with the bounty of local farm stands. This recipe brings fond memories from my childhood in Finland....cooking and baking with grandma Ella and auntie Ritva.
Submitted by naminami on 3rd Dec 2011 15:46
Asparagus in Tarragon Cream Sauce
The anise-like flavor of tarragon in cream sauce compliments savory asparagus in this delicious spring recipe. Serve it with roasted lemon rosemary chicken and a bowl of fresh strawberries and cream for a delightful meal. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Submitted by susanne on 25th May 2010 02:55
Autumn Harvest Salad
Delicious salad with blueberries and avocados from Ann Lovejoy.
Submitted by susanne on 29th Mar 2010 19:57
Avocado Bisque
Everyone likes garlic as a flavoring in guacamole. It's equally good in this elegant avocado soup. Recipe content entry: Mrs. John Austad, San Diego
Submitted by samuel on 30th Dec 2008 20:47
Avocado Salad Dressing
Substitute this for your regular dressing for a new and different taste. Makes approximately 3 cups
Submitted by samuel on 31st Dec 2008 00:55
Aïoli (Garlic Mayonnaise)
Velvety, luscious, garlicky mayonnaise--what the French call aïoli (pronounced eye-oh-lee)--is another sauce I use all the time: on sandwiches; with vegetables, both raw and cooked; with meat and fish; as the binder for chicken salad and egg salad; and as a base for sauces such as tartar sauce. Most children, even very young ones, love aïoli and will happily use ...
Submitted by samuel on 10th Sep 2008 02:56
Bacon wrapped green beans with BBQ sauce
Very easy to make and they have a fun presentantion
Submitted by susanne on 11th Jan 2012 03:21
Baked Beans
Baked beans are as traditional in Sweden as they are in Boston. 6 servings
Submitted by samuel on 6th Feb 2009 21:05
Baked Kale Chips
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until ...
Submitted by samuel on 17th Apr 2011 01:31
Baked Macaroni and Cheese
Time: Prep: 20 min Cook: 45 min Total: 1:05 Level: Easy Yield: 6 to 8 servings
Submitted by samuel on 28th Apr 2011 04:28
Baked Ziti
Everyone knows what Baked Ziti is. Back in my days as an underling for a massive food-service conglomerate (Fazoli's), we made this stuff by the metric f'ton. It was not as good as this recipe. Here's what this recipe is not: rubbery, grainy, or likely to be overcooked.
Banana Crumb Muffins
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into ...
Submitted by samuel on 30th Apr 2009 04:02
Banana Flambé
Recipe courtesy Hotel Washington Show: $40 a Day Episode: Washington, DC Difficulty: Intermediate Prep Time: 10 minutes Cook Time: 15 minutes Yield: 2 servings This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
Basic Karelian Piirakkaa (Karjalan Riisi Piirakkaa)
Rye-crusted, filled with creamy rice or a savory potato filling, these thin, oval-shaped pies are served with soup or with cold cuts and cheese for lunch. Karelians who carry lunchboxes eat piirakkaa in place of sandwiches. Makes 12
Basic Risotto
Serves 4 as a main course or 6 as a first course. When the rice is done, stir in a little extra liquid as the sauce will set up a bit when served. Use homemade chicken broth if you have it, instead of the water/canned broth combination.
Submitted by samuel on 19th Jan 2009 01:21
Basic Tomato Sauce
Our standard pizza and spaghetti sauce. Let's talk about tomato sauce: I don't know why it is so bad so often. I have dreadful memories of the school cafeteria tomato sauce loaded with green peppers, sugar, and tomato paste. What would make somebody think of putting a sauce like this together? No. No. No. Simple and fresh is best. Buy ...
Submitted by samuel on 6th Aug 2008 03:25
Basmati Rice
For Indian dishes, and whatever else you like. No soaking in this recipe.
Bavarian Beef
This classic German stew is made with lean, trimmed beef stew meat and cabbage. Yield: 5 servings Serving size: 5 oz Each serving provides: Calories: 218 Total fat: 7 g Saturated fat: 2 g Cholesterol: 60 mg Sodium: 323 mg Total fiber: 2 g Protein: 24 g Carbohydrates: 14 g Potassium: 509 mg
Submitted by samuel on 19th Jan 2009 08:38
Beef Braised in Barolo
Serves 6 Purchase pancetta that is cut to order, about 1/4 inch thick. If pancetta is not available, substitute an equal amount of salt pork (find the meatiest piece possible), cut it into 1/4-inch cubes, and boil it in 3 cups of water for about 2 minutes to remove excess salt. After draining, use it as you would pancetta. This ...
Submitted by dan on 14th Feb 2011 00:46
Beef Stroganoff
This retro Russian dish may look like a stew, but it's actually a quick saute that can be on the table in 20 minutes. Sour cream can curdle if added directly to hot liquid. To prevent curdling, temper the sour cream by stirring a little of the hot liquid into it and then adding the warmed sour cream mixture to ...
Submitted by samuel on 8th Aug 2008 05:30
Beef Stroganoff
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper, and marinade in red wine for an hour. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one ...
Beef Tagine with Sweet Potatoes
This warming dish is eaten during the winter in Morocco, where, especially in the mountains, the weather can be surprisingly cold. Tagines, by definition, are cooked on the hob (or, more often in Morocco, over coals). However, this works well cooked in the oven. Serves 4
Submitted by samuel on 18th Oct 2009 19:00
Beef and Bean Chili
Here's a lower fat chili that's lost none of its heat. Yield: 9 servings Serving size: 8 oz Each serving provides: Calories: 284 Total fat: 10 g Saturated fat: 2 g Cholesterol: 76 mg Sodium: 162 mg Total fiber: 4 g Protein: 33 g Carbohydrates: 16 g Potassium: 769 mg
Submitted by samuel on 19th Jan 2009 08:42
Best Ever Green Bean Casserole
Way better than canned green beans and mushroom soup! Prep time about 45 minutes.
Submitted by susanne on 16th Nov 2010 03:13
Biscotti di Noci (Almond and Hazelnut Biscotti)
If I had to trace the origin of the idea for this book, it would lead me to this recipe. I began developing it a number of years ago, adjusting and reworking it until it suited my taste exactly. Along the way, I collected numerous other biscotti recipes, though these are still my favorite. They are just rich and sweet ...
Submitted by samuel on 11th Jan 2009 22:12
Black and Orange Salad
This dramatic salad is typically Moroccan--the dark black olives contrasting with oranges, a favourite Moroccan fruit. Serves 4
Submitted by samuel on 18th Oct 2009 19:16
Blueberry Scones
It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and workbowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are ...
Submitted by samuel on 8th Aug 2008 05:06
Blueberry creme fraiche ice cream
for any of us who have ever chased after an ice cream truck as a kid, you know how much you look forward to the hot hot heat of summer and all the ice cream cones that come with the season. even at the ripe age of 26, i know that it would only take a few rings by the ...
Submitted by dan on 13th Aug 2008 18:41
Boeuf Bourguignon
This great beef bourguignon recipe by Clotilde Dusolier is rich and delicious, the correct wine really makes the difference. Serve with small potatoes or rice.
Submitted by susanne on 2nd Jan 2010 23:38
Broccoli
Usually no one likes broccoli for the simple reason that it is often overcooked, mushy, and strong. The secret is to peel the stems so the flower and the stem cook evenly in the same time span and both look attractive. Also, leave the cheese and the cheese sauce in the refrigerator for pasta. Instead, use the fresh little mixture ...
Submitted by samuel on 2nd Jan 2009 22:11
Broiled Thai Chicken On Skewers
Preparation time: 15 minutes Marinating time: 1 hour Cooking time: about 8 minutes Yield: 4 servings Nutritional information per serving: 307 calories; 34% of calories from fat; 11 g fat; 2 g saturated fat; 117 mg cholesterol; 4 g carbohydrates; 45 g protein; 525 mg sodium; 1 g fiber
Submitted by samuel on 17th Aug 2008 23:03
Bruschetta with Tomatoes and Basil
This is the classic bruschetta, although you can substitute other herbs. Decrease the quantity of stronger herbs, such as thyme or oregano. Makes 8 large slices
Submitted by samuel on 12th Aug 2008 02:18
Brussel Sprout Sausage Soup
Delicious, warm, rich soup accented with the unique taste of caraway.
Submitted by susanne on 17th Nov 2008 20:21
Butternut Squash Mac and Cheese
Bake squash, on a sheet of parchment at 400 degrees for about one hour, until soft. Scoop out squash flesh and set aside. Decrease oven temperature to 375 degrees. Grease a large casserole dish or several small bowls (at least 6 dessert bowls). Boil water and cook pasta until al dente, about 8 minutes. Meanwhile, in a large pot place ...
Byesar
The Arab dish Byesar is similar to Middle Eastern hummus, but uses broad beans instead of chick-peas. In Morocco, it is eaten by dipping bread into ground spices and then scooping up the purée. Servers 4-6
Submitted by samuel on 18th Oct 2009 18:40
Candied Walnuts (Stevia-Based)
Lends a more balanced profile to salad, but who needs mas el sucre?
Submitted by kurtiss on 31st Mar 2011 22:48
Carribean Lime Halibut
This is a very easy way to prepare fish. The pan-frying to start seals the juices in. Serve this fish with Emerald City Salad or Mediterranean Quinoa Salad which are both available for viewing on Cookus Interruptus. Three tablespoons of Lime Boost can be substituted for lime and sugar. Slightly sweeter but works just as well.
Submitted by susanne on 31st Jan 2012 05:02
Carrot and Orange Salad
This is a wonderful fresh-tasting salad with such a fabulous combination of fruit and vegetables that it is difficult to know whether it is a salad or a dessert. The Moroccans would have no such problem as they would eat it by itself at mid-day with a glass of mint tea. Serves 4
Submitted by samuel on 18th Oct 2009 19:20
Cauldito De Ajos (Little Soup of Garlic)
This light, fresh tasting soup would be very satisfying served in mugs on a cold night. The combination of cilantro and lime with the garlic flavor is most interesting. Recipe contest entry: Anne Copeland MacCallun, San Pedro
Submitted by samuel on 30th Dec 2008 20:39
Cauliflower Soup with Prosciutto Sandwiches
Yield Makes 4 servings Nutritional Information Calories: 687 (55% from fat) Fat: 42g (sat 17g) Protein: 36g Carbohydrate: 53g Fiber: 5g Cholesterol: 108mg Sodium: 1884mg
Submitted by samuel on 9th Nov 2008 19:13
Cauliflower With Garlic Oil
This unusual treatment gives cauliflower a delightfully different flavor.
Submitted by samuel on 30th Dec 2008 21:20
Cauliflower and Red Lentil Curry
This is easy, low-key, low-budget, and... ahhh so yummy 'good for you' vegetarian curry. Even the leftovers, if any, are delicious reheated. Can be served over rice, though the curry is wholesome just as it is.
Cauliflower with Tomatoes and Cumin
This makes an excellent side dish to serve with barbecued meat or fish. Serves 4
Submitted by samuel on 18th Oct 2009 19:13
Cheese Fondue
Difficulty: Easy Prep Time: 10 minutes Cook Time: 15 minutes Yield: 4 to 6 servings
Cheesy Garlic Bread
The serrated edges on a bread knife can pull off the cheesy crust. To prevent this, place the finished garlic bread cheese side down on a cutting board. Slicing through the crust (rather than the cheese) first will keep the cheese in place. Serves 6 to 8
Submitted by samuel on 8th Aug 2008 05:08
Chef Sherman's Heirloom Tomato-Mozzarella Tart
Oh man this is good! Don't substitute flavorless tomatoes for the heirloom, the tomatoes are the main ingredient and need to be delicious! I used Trader Joe's puff pastry, this made 1.5 sheets, 6 tarts.
Submitted by susanne on 16th Jul 2009 03:47
Chewy Chocolate Chip Cookies
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Submitted by samuel on 6th Mar 2009 05:20
Chicago-Style Barbecued Ribs
They boast about their barbecue pretty loudly in Chicago, where baby back ribs are slow- smoked to fall-apart tenderness and slathered with a spicy sauce. To understand what makes Chicago ribs the source of so much pride, we visited some of the Windy City’s finest rib joints, learning that Chicago ribs are typically smoked at about 200 degrees for at ...
Submitted by dan on 19th Jan 2009 17:42
Chicken Gumbo
Simple but filling--this dish feeds the need. Yield: 8 servings Serving size: 3/4 cup Each serving provides: Calories: 165 Total fat: 4 g Saturated fat: 1 g Cholesterol: 51 mg Sodium: 81 mg Total fiber: 2 g Protein: 21 g Carbohydrates: 11 g Potassium: 349 mg
Submitted by samuel on 19th Jan 2009 08:49
Chicken Hot Cakes
Heat a non-stick skillet on a medium - low heat. In a large mixing bowl combine all ingredients. Mix well to combine with your hands. When the skillet is well heated, grease it with olive oil using a paper napkin. Do not over grease it! Grease your hand too. Make a small ball (apricot size) from the chicken mixture, place ...
Submitted by samuel on 9th Sep 2008 00:26
Chicken Lazone
This recipe comes from the restaurant "Brennan's" located in New Orleans. Serves 4.
Chicken Paillard with Dijon Mustard Sauce
Amazingly simple and delicious recipe from the Cha Cha Cha restaurant in San Francisco.
Chicken Posole Recipe from Lola chef Julia Garrels
Yummy, healthy, slow cookin'
Submitted by susanne on 2nd Feb 2012 02:59
Chicken Stew
This stew is as hearty as any, but healthier than most. Yield: 8 servings Serving size: 1 piece of chicken Each serving provides: Calories: 206 Total fat: 6 g Saturated fat: 2 g Cholesterol: 75 mg Sodium: 489 mg Total fiber: 2 g Protein: 28 g Carbohydrates: 10 g Potassium: 493 mg
Submitted by samuel on 19th Jan 2009 08:53
Chicken Tagine
Serves 6 to 8. If your chicken breasts and thighs are on the large size, you may need to increase their corresponding cooking times. If the olives are particularly salty, give them a rinse. If you cannot find pitted olives, and don’t want to pit them yourself, substitute pimiento-stuffed green olives, being sure to rinse them very well under cold ...
Submitted by dan on 6th Jan 2010 18:51
Chicken Tikka Masala
An Indian dish based on Indian-style roast chicken chunks (chicken tikka) cooked in a tomato, curry sauce. It has been hailed as "Britain's true national dish" but is popular throughout the world.
Chicken Tikka Masala
What can I say? I didn't like this recipe; I've had so much better. Keeping it here for posterity's sake, I guess. It was too tomatoey and not creamy enough. Typically, this is one of my favorite Non-Indian, Indian dishes. Serve sprinkled with fresh chopped coriander leaves and with steamed Basmati rice, fresh naans and pickles. Prep time: 1 day.
Chicken Valdostano
Makes 6 servings Delicious Italian skillet dish with prosciutto ham, fontina cheese (one of Italy's best cheeses) AND a white wine/mushroom sauce. Who could ask for more?
Submitted by samuel on 4th Aug 2008 21:50
Chicken with Parmesan Risotto
Serves 4. Don’t worry if you have broth left over once the rice is finished cooking; each brand of rice cooks differently, and we prefer to err on the side of slightly too much broth rather than too little. If you do use all the broth and the rice still has not finished cooking, add hot water. Garnish with shaved ...
Submitted by samuel on 19th Jan 2009 01:20
Chiles Rellenos
A great Sunday supper dish, it is quick and easy. Also a good accompaniment to almost any meat dish. Serves 6
Submitted by samuel on 31st Dec 2008 08:33
Chipotle Chicken and Tomato Soup
A chipotle chile adds smoky heat to this soup. If you want to take the spice, substitute 1/2 teaspoon smoked paprika for the chile. Serves 4 Calories: 325 (28% from fat) Fat: 10g (sat 3.6g, mono 4.4g, poly 1.1g) Protein: 28.9g Carbohydrates: 30.4g Fiber: 7.5g Cholesterol: 58mg Iron: 3.1mg Sodium: 741mg Calcium: 120mg
Submitted by samuel on 15th Mar 2009 16:53
Chocolate Rum Ice Cream
This luscious dessert has the texture of something between an ice cream and a frozen mousse. It is the perfect finale to a grand dinner. Serves 6
Submitted by samuel on 31st Dec 2008 09:09
Chunky Guacamole
To minimize the risk of discoloration, prepare the minced ingredients first so they are ready to mix with the avocados as soon as they are cut. Makes 2 1/2 to 3 cups
Submitted by samuel on 8th Aug 2008 05:13
Cincinnati chili
Use canned tomato sauce for this recipe—do not use jarred spaghetti sauce. * Traditional Cincinnati chili meat is packed with warm spices—we narrowed ours down to chili powder, cinnamon, allspice, and oregano. Tomato paste added richness and color, while dark brown sugar gave it a molasses tang. * Boiling the beef in water keeps it extremely tender during the cooking ...
Submitted by dan on 19th Jan 2009 17:33
Cinnamon Buns
In a large bowl, dissolve yeast in warm water, and let stand for 3 minutes. Add cake mix, 1 cup flour, eggs, oil, and salt; beat well. Stir in remaining flour until a soft dough forms. Knead on well floured surface for about 5 minutes. Place in a greased bowl, and turn to coat the dough surface. Let rise until ...
Submitted by samuel on 30th Apr 2009 04:01
Clarified Butter (Ghee)
Clarifying butter removes the water and milk solids, leaving pure butterfat. Clarified butter can be used at higher temperatures than normal butter. Makes 1 lb. of clarified butter.
Classic Bagels
Q. I wonder whether you have a recipe for homemade bagels. A. An old Yiddish recipe for making bagels is simplicity itself: "You take a hole and you put some dough around it." In truth, it's a little more complicated. Here's a recipe from "The Jewish Holiday Kitchen," by Joan Nathan. She got the recipe from Mark Talisman of Washington ...
Submitted by samuel on 4th Aug 2008 22:18
Classic Brownies
Makes twenty-four 2-inch-square brownies. Published March 1, 2004. Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it), the texture of the brownies will be dense and gummy; if overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.
Submitted by dan on 5th Sep 2009 00:22
Classic Crème Brûlée
A straightforward and unpretentious creation that is so simple, so rich, so praised! Serves 6
Classic Garlic Bread
Here's a classic bread treatment that makes perfect garlic bread every time. Just watch carefully to prevent burning! Courtesy of: Karen Christopher, Gilroy
Submitted by samuel on 30th Dec 2008 20:56
Classic Hollandaise Sauce
A rich egg based sauce flavored with a bit of lemon or vinegar, butter and a hint of cayenne pepper. The sauce is served over vegetables, fish, or Eggs Benedict. The most important aspect of a successful sauce is to use a double boiler and make sure not to allow the water in the bottom of the double boiler to ...
Submitted by samuel on 5th Oct 2009 17:26
Classic Red Table Salsa
These highly flavored "little dishes" add intense flavor with minimal effort. If you cannot find chipotle peppers (dried, smoked jalapeños), you can substitute any minced, fresh chile pepper of your choice. Makes about 5 cups Per Serving: Cal 20; Fat 0 g; Sat fat 0 g; Chol 0 mg; Carb 5 g; Fiber 1 g; Sodium 140 mg
Submitted by samuel on 11th Aug 2008 04:55
Classic Stuffing
Drying the bread before making the stuffing is crucial for texture and flavor. If you plan ahead, you can simply leave the bread cubes out on the counter for a few days to become stale. Otherwise, spread them out on baking sheets and dry in a 300-degree oven for 30 to 60 minutes. Let the bread cool before using in ...
Submitted by dan on 24th Nov 2008 21:31
Coconut Avocado Ice Cream
Silky smooth, luscious, and surprisingly good with chocolate sauce. Makes 1 qt. For a delicate favor, buy real coconut milk. For a bigger coconut hit, buy a product made with coconut extract.
Submitted by naminami on 6th May 2009 22:39
Coconut Lemongrass Soup
I use home made fortified chicken stock for this recipe. To make the soup base is easy, but takes time, so I usually make it the day before. To make the Coconut Lemongrass soup with this stock is a breeze. Yummy! You'll find Fortified Chicken Stock recipe at Up Your Flavor!
Submitted by naminami on 3rd Dec 2011 15:26
Concombre à la Menthe (Cucumber Salad with Mint)
Cucumber salad can be season with either a classic vinaigrette or a cream-based dressing in which heavy cream is used rather than oil. This is a refreshing variation using yogurt instead of cream. Note: In France, cucumbers are traditionally salted before serving in salads, which draws out natural moisture and heightens taste, but those who prefer crunchy cucumbers can omit ...
Submitted by samuel on 7th Aug 2008 03:52
Coq au Vin
Time: Prep: 1 hour Inactive Prep: 8 hours Cook: 4 hours Total: 13 hours Level: Intermediate Yield: 4 to 6 servings
Submitted by samuel on 28th Apr 2011 04:25
Cory's Hot Apple Pie (drink)
Enjoy this hot beverage while decorating the Christmas tree, walking the dog... or just passing the time with friends. It is sure to warm you up!
Submitted by susanne on 3rd Dec 2011 18:52
Cream Cheese Brownies
Makes 16 2-inch brownies. Published January 1, 1999. Knowing when to remove a pan of brownies from the oven is the only difficult part about baking them. If you wait until an inserted toothpick comes out clean, the brownies are overcooked. But if a toothpick inserted in the middle of the pan comes out with fudgy crumbs, remove the pan ...
Submitted by dan on 5th Sep 2009 00:20
Creamed Rice (Riisipuuro)
This creamy rice is the base for various desserts when combines with fruit soup, fresh fruit, or cinnamon sugar. Spoon chilled fruit soup over still warm Riisipuro, or serve fresh fruits, cubes, over it, or simply sprinkle servings with cinnamon sugar. Serves 6 to 8.
Submitted by samuel on 24th Sep 2009 05:04
Creamless Creamy Tomato Soup
Plain tomato soup can be thin and sharp. Adding cream--the usual stodgy solution--merely dulls it. We wanted to tame the tartness without losing flavor. If half of the soup fills your blender by more than two-thirds, process the soup in three batches. You can also use an immersion blender to process the soup directly in the pot. For an even ...
Submitted by samuel on 8th Aug 2008 05:43
Creamy Mushroom Soup
Long, slow cooking turns ordinary supermarket mushrooms into deeply flavored, creamy mushroom soup. To make sure that the soup has a fine, velvety texture, puree it hot off the stove, but do not fill the blender jar more than halfway, as the hot liquid may cause the lid to pop off the jar. Makes 8 cups, serving 6 to 8
Submitted by samuel on 8th Aug 2008 05:29
Creamy Stovetop Macaroni and Cheese
Try this with any short pasta, such as fusilli, farfalle, or cavatappi. You can also vary the type of cheese; a combination of provolone and Asiago gives it an Italian flair. Yield: 6 servings of 1 1/2 cups Calories: 252 (29% from fat) Fat: 8.2g (sat 5.1g, mono 0.1g, poly 0.3g) Protein: 14.5g Carbohydrates: 30.9g Fiber: 1.1g Cholesterol: 27mg Iron: ...
Submitted by samuel on 15th Mar 2009 17:14
Creamy Tomatillo Salsa
We made this tomatillo salsa for the first party we held at our casita in San Miguel de Allende, Mexico. It was a welcome addition to our table; spicy and light alternative to accompany our traditional guacamole. Tomatillo salsa is a variation of a green salsa. It is great as a dip, but can also be used over grilled pork, ...
Cuban Style Oven Roasted Pork
We wanted a boldly flavored Cuban-style pork roast recipe with crackling-crisp skin and tender meat infused with flavor.To speed up cooking, we abandoned cooking the pork on the grill (which required constant refueling and rotating over several hours) in favor of the oven. To give our Cuban-style pork roast recipe added flavor, we combined methods, first marinating the pork in ...
Submitted by dan on 14th Feb 2011 01:15
DR TERRY CASEY
HONEST TO GOD THE TRUE SOUTHERN SPAIN GAZPACHO. LIVED THERE WHILE IN THE AIR FORCE AND MY MAID TAUGHT ME.I AM TIRED OF CHEFS PUTTING RECIPES THAT ARE"GAZPACHO"! THEY DO NOT COME CLOSE
Submitted by gidge on 15th Jun 2011 19:57
Dave's Favorite Garlic Dip
Everyone likes garlic dip, and sometimes the simpler it is the better it is. Serve this with chips or crackers or use to stuff celery. Great! Recipe contest entry: Lois Biggs, Gilroy
Submitted by samuel on 30th Dec 2008 21:26
Dover Sole with Shrimp Butter and Nettle Champ
1. Preheat the oven to 180˚C. 2. Season the flour with salt and pepper. Dust the fish all over in the flour. Heat a little olive oil in a large pan, season the sole again and fry on one side until golden brown (3 - 4 minutes in total). Add a touch of butter towards the end, flip over and ...
Submitted by samuel on 11th Jan 2010 00:01
Easy Shepherd's Pie
Shepherd's Pie is an English dish, traditionally made with lamb or mutton. Americans typically make Shepherd's Pie with beef. The English (and Australians and New Zealanders) call the beef dish a "cottage pie". Naming conventions aside, Shepherd's Pie is essentially a casserole, lined with cooked meat and vegetables, topped with mashed potatoes, and baked. Here is a basic recipe for ...
Submitted by samuel on 12th Sep 2008 18:35
Egg Drop Soup
Makes 2 cups A classic JOY recipe whose infallible directions were given to Irma by her dear friend, the late Cecily Brownstone. A food writer for the Associated Press, Cecily gave JOY its first review in a national publication in the early 1930s.
Submitted by samuel on 4th Aug 2008 21:48
Emeril Lagasse's Vegetarian Chili
Cook time: 30 minutes Yield: 6 to 8 servings
Submitted by samuel on 5th Mar 2009 07:39
Enchiladas Verdes
Easy vegetarian enchiladas. Rinsing and draining cottage cheese before using it in enchiladas helps reduce the sodium while boosting the creamy texture. You can serve enchiladas with Black Bean-Avocado Salad and Mexican Rice. If you want more robust version of enchiladas you can add cooked/shredded chicken to make non-vegetarian meal. I used whole wheat fajita size tortillas, 4% cottage cheese ...
Submitted by naminami on 6th Apr 2009 20:38
Enchiladas Verdes
Serves 4-6 You can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. Halve large tomatillos (more than 2 inches in diameter) and place them skin-side up for broiling in step 2 to ensure even cooking and charring. If you can’t find poblanos, substitute 4 large jalapeño chiles (with seeds and ribs removed). ...
Submitted by dan on 14th Feb 2011 00:37
Everyday Lighter Macaroni and Cheese with Ham and Peas
Mac and cheese is easy to prepare and kids will eat it without complaint—but could it be made healthy enough to be an everyday meal? Don’t be tempted to use either preshredded or nonfat cheddar cheese in this dishthe texture and flavor of the macaroni and cheese will suffer substantially. For best results, choose a low-fat cheddar cheese that is ...
Submitted by samuel on 11th Aug 2008 05:03
Fettuccine Alfredo
This quintessential Roman dish -- fresh egg noodles, cheese, butter, and cream -- requires few ingredients and little time. Why, then, does Alfredo so often fail? Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section (see related article for tasting results). When boiling the pasta, undercook it slightly (even ...
Submitted by samuel on 8th Aug 2008 05:20
Fettuccine With Portobello-Alfredo Sauce
Yield Makes 6 to 8 servings
Figs Pizza Dough
With a little bit of time and effort, Figs pizza dough can easily be mastered. However, if you don't have the time or are intimidated by working with yeast, call your local pizza place and see if they'll see you some of their dough. In some areas you can buy refrigerated dough (not the kind in a tube); this would ...
Submitted by samuel on 6th Aug 2008 03:39
Filet Mignon with Sherry-Mushroom Sauce
Jazz up frozen mashed potatoes by drizzling them with a bit of truffle oil for a quick but impressive side to accompany this easy dish. Place fresh green beans in a bowl with a little water. Microwave 3 minutes or until the beans are done. Yield 4 servings (serving size: 1 steak and about 1/4 cup sauce) Nutritional Information Calories: ...
Submitted by samuel on 9th Nov 2008 19:10
Finnish Beef Tartare (Raakapihvi)
This Scandinavian favorite is also a restaurant favorite in Finland. Served on toast, this is considered a sandwich; served with crackers, it is an appetizer; and served on a dinner plate garnished with vegetables, it is a main dish. Serve a variety of dark breads with Finnish Beef Tartare--dark rye, pumpernickel, hardtack, rye crispbread, etc.--or serve it with French bread. ...
Submitted by samuel on 24th Sep 2009 05:25
Finnish Buttermilk Crepes (Lättyjä)
In Finland these are a dessert or supper dish, but they are fine for breakfast too. Serve them with blueberry soup, blueberries, or lingonberry preserves. Makes about 20.
Submitted by samuel on 24th Sep 2009 05:57
Finnish Gingersnaps (Suomalaiset Piparkakut)
These are thin, crisp, spicy cookies that are a favorite around Christmastime. They keep well when stored in an airtight container. Makes about 60.
Submitted by samuel on 24th Sep 2009 05:45
Finnish Meat Balls (Lihapyöryköitä)
Serve with on the voileipäpöytä (bread-and-butter table) or for family or guest meals, accompanied by lingonberries, or cranberry sauce, sliced beets, pickles, and fluffy mashed potatoes. Serves 4 to 6.
Submitted by samuel on 24th Sep 2009 05:30
Finnish Oven Pancake (Pannukakku)
Serve this with jam for breakfast, or with blueberry soup for dessert. Pannukakku also makes an excellent base for fresh berries in season; use it as you would a shortcake. Serves 4
Submitted by samuel on 24th Sep 2009 06:00
Flank Steak with Shiitake Mushroom Sauce
Allow the meat to rest for a few minutes after it cooks so the juices have time to redistribute. If you slice the steak immediately after removing it from the oven, all the tasty juices will run out. Balsamic vinegar lends slight tang to the sauce. Yield: 4 servings of 3 ounces steak and about 1/3 cup sauce Calories: 203 ...
Submitted by samuel on 15th Mar 2009 17:03
Flatlander Chili
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.
Submitted by samuel on 20th Feb 2011 01:41
Fortified Chicken Stock
Homemade chicken stock is one of the most valuable ingredients to have in a kitchen— it’s a wonderful base for almost any kind of soup, and using it in sauces always makes them taste better. I like to make a fortified stock by adding roasted chicken wings to the broth, which doubles the intensity of the flavors and gives the ...
Submitted by naminami on 3rd Dec 2011 15:30
Foul
In the middle east these flavorful brown beans are served for breakfast as well as other meals. Prep time: 30 minutes Serves 2
Submitted by samuel on 26th Aug 2008 00:04
French Macarons
The macaron is the quintessential French cookie. It doesn’t have much in common with the American macaroon except that both contain egg whites. Fortunately, it’s simple to make first-rate macarons at home. The trick is to let the meringue dry out a bit before you bake them, so the outside becomes crispy while the inside remains soft and chewy. This ...
Submitted by naminami on 3rd Dec 2011 15:39
French Onion Soup
Serves 6 Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratinée of melted, bubbly cheese. ...
Submitted by dan on 14th Feb 2011 00:35
French Toast
This favorite breakfast dish is an excellent use of stale bread, although fresh will do. White bread, which is typically used, is dipped into a mixture of milk and egg and then browned in butter. Syrup, powdered sugar, or jam is customarily served on top. The bread may also be cut into rounds with a biscuit cutter.
Submitted by samuel on 6th Aug 2008 05:38
Fresh Ginger Beer
If you like ginger ale, you'll love this tangy beverage. Add your favorite rum to create a memorable cocktail. If you can't find superfine sugar, place granulated sugar in a blender, and process until fine. You can find bottled ground fresh ginger in the produce section of the supermarket. Yield 8 servings (serving size: 1 cup) Nutritional Information Calories: 81 ...
Submitted by samuel on 9th Nov 2008 19:05
Fresh Guacamole
Even this beleaguered staple of mall restaurants is worth doing well at home. Makes about 1 1/2 cups
Submitted by samuel on 8th Aug 2008 05:17
Fried Green Tomatoes
Supermarkets usually have green tomatoes in the back, where they are kept to ripen. Serves 6
Submitted by samuel on 31st Dec 2008 08:48
Fried Rice
This is a delicious way to use leftover rice. The variations are endless: Add about 1/2 cup cut-up cooked vegetables (broccoli, carrots, green beans, squash, or sweet potatoes); thawed frozen peas; diced or slivered cooked chicken or pork; or chopped cooked shrimp or fish to the rice. For additional flavors, sprinkle with toasted sesame seeds, chopped, peanuts, or cashews. 4 ...
Submitted by samuel on 6th Feb 2009 21:53
Frozen Strawberry Margaritas
Great strawberry margaritas start with real strawberries—and lots of them. Here’s what we discovered. Test Kitchen Discoveries * For a smooth consistency, equal amounts of ice and frozen berries work best. * For more strawberry flavor, we tried adding bottled mixes and juices, but they were too watery. Cooking down additional frozen berries into an intensely flavored syrup was the ...
Submitted by dan on 19th Jan 2009 19:18
Garlicky Mushrooms Supreme
This great mushroom dish can substitute for one of the vegetables at your next dinner party. Recipe contest entry: Carrie Cohen, Woodland Hills
Submitted by samuel on 30th Dec 2008 21:23
Gazpacho
Welch's and Fresh Samantha's are our favorite brands of tomato juice for this recipe -- not too thick, with a bright, lively flavor. This recipe makes a large quantity because the leftovers are so good, but it can be halved if you prefer. Traditionally, diners garnish their gazpacho with more of the same diced vegetables that are in the soup, ...
Submitted by dan on 9th Aug 2008 01:27
Giardiniera
This is Italian Giardineria. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on. Prep time is 2 days!!
Ginger Caramel Fondue Recipe
I wanted to made chocolate fondue, but decided on this one instead. I love the taste of ginger, and this can be served at room temp. Good for me, I don't have fondue set.
Submitted by naminami on 3rd Dec 2011 15:55
Ginger-Lemon Muffins
Easy and so yummy warm out of the oven!
Submitted by susanne on 24th Feb 2009 02:57
Gingerbread-Hazelnut Rum Balls
Makes 35 Gingerbread-Hazelnut Rum Balls
Submitted by susanne on 17th Dec 2009 02:45
Glögi (Glögg)
Glögg, or glögi, is a widely popular winter and Christmas time drink in Finland. Yields 1 serving.
Submitted by samuel on 21st Feb 2009 00:03
Gooseberry Soup (karviaismarjakiisseli)
Great, light dessert. Make blueberry soup by substituting blueberries and adding lemon juice to taste. make rhubarb soup by substituting 1-inch pieces of rhubarb and increasing sugar to 1/2 cup (or more if very tart). for strawberry soup, omit the cinnamon and add a dash of nutmeg.
Submitted by susanne on 29th Mar 2010 23:12
Granita di Gelsomino (Jasmine Tea Granita)
Mary Taylor Simeti's incomparable book Pomp and Sustenance: Twenty-five Centuries of Sicilian Food (Knopf, 1989) traces the origins of modern-day gelati and granita to the Arabs, who used lumps of snow from the chilly summit of Mt. Etna to chill their sarbat, a forerunner of sherbet and other frozen desserts. Ms. Simeti, who lives in Sicily, describes on ice, flavored ...
Submitted by samuel on 11th Jan 2009 22:42
Granita di Limone (Lemon Granita)
Try adding a scoop of this lemon granita to a glass of ice tea. Makes 1 1/2 quarts.
Submitted by samuel on 11th Jan 2009 22:47
Gratin Dauphinois
I brought these to a potluck, oh man were they popular!
Submitted by susanne on 2nd Dec 2008 02:44
Green Curry Chicken
Green Curry is another common dish in Thailand. It's from the central part of Thailand, but you can find it all around country. You can cook it with chicken or pork. In Thailand we use the eggplant that actually looks like an egg, the ones you find in the USA are big and purple, but you can use those too. ...
Grilled Flank Steak with Marinade
Flank steaks smaller or larger than 2 pounds can be used, but adjust the amount of salt and pepper accordingly. We prefer flank steak cooked rare or medium-rare. If the steak is to retain its juices, it must be allowed to rest before being sliced. If using a gas grill, cook the steak over high heat, following the times in ...
Submitted by dan on 5th Nov 2008 23:08
Gumbo
This classic gumbo is rich in texture and flavor. It can be made with chicken, crab, or shrimp or any combination of these. For chicken gumbo: 2 quarts chicken stock For crab, shrimp or combination gumbo: 2 quarts fish stock Serves 8 to 10
Submitted by samuel on 31st Dec 2008 20:29
Ham Bone Soup
A delicious way to use up that leftover ham bone. I added an additional two cups water and let the ham bone simmer in the first stage for an hour longer. I simmered uncovered but then just by sight covered later when it looked like too much water was evaporating. I also added couple diced potatoes with the beans. I ...
Submitted by susanne on 30th Dec 2011 20:51
Hearty Chicken Noodle Soup
For a full-flavored chicken soup recipe that could be made in less than 90 minutes, we borrowed an idea from an Edna Lewis recipe, beginning by sautéing a chicken, minus the breast (which we used later as meat for the soup), hacked into small pieces, rather than by simmering chicken bones, aromatic vegetables, and herbs for hours. The pot was ...
Submitted by dan on 14th Feb 2011 01:09
Henry's Biscotti
My friend Henry Penas makes tender yet crispy biscotti that everyone seems to love. They are made with olive oil, and they are more tender than some of the other variations. Chopped dried fruits such as figs or prunes can be substituted for the candied cherries. Makes 8 dozen
Submitted by samuel on 11th Jan 2009 22:19
Hollandaise Sauce
This creamy, slightly tart sauce is made from an emulsion of egg yolks, butter, and lemon juice cooked over gentle heat. The secret is to keep the heat LOW so that the egg yolks don't curdle, and to whisk constantly. Makes enough for maybe 5 settings of eggs benedict (2 eggs each). Start the sauce before the rest of the ...
Homemade Marshmallows
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto ...
Submitted by samuel on 17th Apr 2011 22:51
Homestyle Biscuits
Updates your homestyle biscuits with this easy lowfat recipe. Yield: 15 servings Serving size: 1, 2-inch biscuit Each serving provides: Calories: 99 Total fat: 3 g Saturated fat: less than 1 g Cholesterol: less than 1 mg Sodium: 72 mg Total fiber: 1 g Protein: 2 g Carbohydrates: 15 g Potassium: 102 mg
Submitted by samuel on 19th Jan 2009 09:10
Hummus
Hummus is a pureed garbanzo bean dip with Middle Eastern origins. Serve with pita and an assortment of fresh vegetables. This is the secret combination straight from a Boston restaurant. Tahini, or sesame seed paste, can be found in health food stores, gourmet shops and even many grocery stores.
Submitted by kurtiss on 7th Aug 2008 04:07
Hummus
Makes about 2 cups, serving 8 to 10 Tahini can be found in Middle Eastern markets as well as the international foods aisles of many supermarkets.
Submitted by dan on 14th Feb 2011 00:33
Indian Lentil Puree (Dal)
Dal is the Hindi word for both an array of legumes used in Indian cooking and this preparation of legumes. If the dal is pureed, it is "wet" and eaten with rice; if not pureed, it is "dry" and eaten with bread. A pureed dal may be thick or thin, as the cook chooses. 4 to 6 servings
Submitted by samuel on 6th Feb 2009 21:15
Italian Beef
Because sometimes you're from Chicago. This recipe should be started one day before you plan to serve the sandwiches. If you're making Giardiniera to go with, two days.
Jicama Slaw
Use a handheld slicer ( like a mandolin) to make cutting the vegetables easier. Makes 6-8 servings.
Submitted by naminami on 6th May 2009 22:26
Kale and Feta Tart
Great way to get your greens! Kalamata olives add a nice salty taste, vary according to your taste. Same with the nutmeg and herbs, basil is also delicious in this dish, but none are absolutely necessary.
Submitted by susanne on 3rd Aug 2010 05:36
Kansas City Sticky Ribs on a Gas Grill
Barbecued ribs differ in style from state to state, even town to town. One of our favorite styles is from Kansas City: the pull-apart tender ribs are slowly smoked and slathered with a thick, sticky-sweet, spicy sauce. We would make them all the time if they didn’t take all day. Is there a way to make them a little faster ...
Submitted by dan on 19th Jan 2009 17:53
Karjalanpiirakat (Karelian Rice Pasties)
Use rye flour that's finer textured and lighter in colour than regular rye flour. If this flour is unavailable, use half regular rye flour and half wheat flour.
Submitted by samuel on 21st Feb 2009 00:08
Key Lime Bars
Makes sixteen 2-inch bars. Published July 1, 2006. If you cannot find fresh Key limes, use regular (Persian) limes. Do not use bottled lime juice. Grate the zest from the limes before juicing them, avoiding the bitter white pith that lies just beneath the outermost skin. The optional coconut garnish adds textural interest and tames the lime flavor for those ...
Submitted by dan on 5th Sep 2009 00:19
Killer Home Made Salsa
So good, finally the recipe is out!
Submitted by susanne on 23rd Jun 2009 01:52
Kimchi and Kaktugi
Kimchi is a staple of Korean life and many people include it in their meals three times a day. You can eat it by itself, or use it in so many different Korean recipes. When Koreans make kimchi, they make an effort to make the best kimchi possible and include many different kinds of ingredients depending on the region in ...
Submitted by samuel on 19th Jan 2009 09:04
Kinkkupasteijat
Sekoita rahka ja voi. Lisää jauhot ja vaivaa taikinaa keveästi hieman jauhotetulla alustalla. Pane jääkaappiin esim. voipaperiin käärittynä. Sekoita vuoassa kinkku, sinappi ja smetana. Jäähdytä seos, kunnes sitä tarvitaan. Kauli pasteijataikina hyvin jauhotetulla leivinalustalla. (Kuumalla säällä kaulinta sujuu paremmin kahden movin välissä.) Ota taikinasta juomalasilla pyöreitä paloja. Pane kukkurainen teelusikallinen kinkuseosta jokaisen pasteijapohjan päälle. Sivele reunat, purista ne yhteen haarukalla ...
Submitted by samuel on 6th Aug 2008 04:48
Leek and Potato Soup
By Chef Scott Lents of Bin Vivant, serves 8
Submitted by susanne on 26th Dec 2008 22:45
Lemon Salad
A specialty of the colorful city of Fes in Morocco. This acts as a sauce for simple baked or broiled fish. Prep time: 30 minutes Serves 4
Submitted by samuel on 26th Aug 2008 00:05
Lentil-Sweet Pepper Soup with Cumin and Black Pepper
I think the Black Beluga lentils are best for this soup, Beware this is addictive! Makes 4 cups, best make a double batch while you are at it, just make sure the pot is big enough.
Submitted by susanne on 11th Nov 2010 04:37
Leo's Special Garlic Bread
Gourmet Alley chef Leo Goforth shares his version of garlic bread. You don't even have to mince or press fresh garlic to make Leo's specialty. Just cut cloves in half and rub over toasted French bread. It's fabulous! Courtesy of: Leo Goforth, Gilroy
Submitted by samuel on 30th Dec 2008 21:38
Lettu (Finnish Crȇpes)
Traditional Finnish crêpes are small — about 8 cm in diameter — and thin. This batter is also suitable for frying bigger thin crêpes, with lacy edges. Finnish crêpes are usually served as a dessert with jam, fresh berries or fruit, ice cream, whipped cream, molasses etc.
Submitted by samuel on 20th Feb 2009 23:56
Light Lemon Sugar Cookies
Makes 24 cookies. In order for the cookies to spread and brown properly it is important to bake them one tray at a time.
Submitted by dan on 7th Jul 2009 01:01
Lighter Chicken Parmesan with Simple Tomato Sauce
The best part of Chicken Parmesan is the crisp, golden coating—can you get the same flavor without frying the cutlets in a lot of fat? If you are tight on time, you can substitute 2 cups of your favorite plain tomato sauce for the Simple Tomato Sauce. Two cups of fresh bread crumbs can be substituted for the panko (they ...
Submitted by samuel on 11th Aug 2008 05:02
Limoncello
Traditional Italian lemon-flavored liqueur made using lemon zest.
Submitted by susanne on 31st May 2009 18:02
Limones Rellenos de Coco (Coconut-Stuffed Limes)
makes 12
Submitted by susanne on 17th Dec 2010 02:28
Macadamia chicken with orange-ginger sauce
This dish is layered with tropical flavors to match Viognier's (California white wine) perfume and bright citrus and stone fruit flavors. Serve with coconut pilaf: Spoon coconut pilaf onto plates, top with chicken, and serve with sauce. Serves 4.
Submitted by naminami on 6th May 2009 23:31
Macaroons
Called Ghoriba in Morocco, these crisp almond biscuits are a favourite mid-morning snack. Makes bout 30
Submitted by samuel on 18th Oct 2009 19:24
Makaronilaatikko (Finnish Macaroni and Cheese)
In Finland, macaroni and cheese, or macaroni casserole, as it is called here, is a traditional everyday dish containing pasta and cooked ground beef. Served with ketchup, it is especially liked by most kids. However, in the traditional version of this dish no cheese is used and a mixture of milk and eggs is used as a binding ingredient, giving ...
Submitted by samuel on 21st Feb 2009 00:11
Mary's Garlic Bread
The Gilroy merchant who developed this recipe adds mayonnaise, cheese and herbs to her garlic butter mixture to achieve a fabulous flavor. Recipe content entry: Mary Mozzone, Gilroy
Submitted by samuel on 30th Dec 2008 21:34
Massaged Kale Salad
This is AMAZING! Don't let the health factor fool you... I can eat a whole head of kale this way. This is the simple recipe but you could add diced radishes, tomatoes, other veggies. You can vary the cheese. Lacinato kale, AKA dinosaur kale is the best but others are fine too. Salt and lemon juice are approximate, adjust to ...
Submitted by susanne on 28th Oct 2010 06:47
Meat and Potato Stew (Lihakeitto)
This dish has plenty of hot, clear broth so it is especially welcome on a cold blustery winter day. Serve it as the Finns do, with rye crispbread, cheese, and bologna. Serves about 4.
Submitted by samuel on 24th Sep 2009 06:04
Memphis BBQ Spareribs (Gas Grill)
Every Southern city seems to put its own spin on ribs. In Memphis, they season the ribs with a spicy dry rub both before grilling and just before the ribs come off the grill. This is about the only point on which Memphis-style rib recipes agree. We found dozens of recipes, each a little different than the last. We wanted ...
Submitted by dan on 19th Jan 2009 17:55
Mexican Chef's Salad
Almost as good and not nearly as fattening as a taco. Serves 4 to 6
Submitted by samuel on 31st Dec 2008 00:51
Mexican Chocolate Icebox Cookies
The Liberty Bar in San Antonio, one of our favorite places, serves these spicy-sweet cookies at brunch, but thy make a great treat at any time of the day. Makes about 4 dozen
Submitted by samuel on 9th Apr 2009 03:33
Mexican Pulled Pork (Carnitas)
Why this recipe works: Reducing the cooking liquid until it became a syrupy glaze gave our carnitas recipe great pork flavor. Broiling the glazed meat on a rack allowed the excess fat to drip off. Refining our cooking liquid’s flavors with a mixture of lime and orange juices, bay leaves, and oregano was the finishing touch on our Mexican pulled ...
Submitted by dan on 14th Feb 2011 01:02
Mexican Rice
Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's ...
Submitted by samuel on 8th Aug 2008 05:11
Moroccan Rabbit
The subtle spices make the perfect accompaniments to rabbit. Serves 4
Submitted by samuel on 18th Oct 2009 19:09
Mushroom Fondue
Difficulty: Easy Prep Time: 10 minutes Cook Time: 25 minutes Yield: 10 to12 servings
Submitted by samuel on 18th Aug 2008 01:13
Mushroom Stroganoff
Veggie version of beef stroganoff. Sour cream can be substituted for the whole-milk quark, but quark's extra tanginess adds a pleasing note.
No-Knead Bread
In a large bowl stir together the flour, yeast and salt. Add 1 1/2 cups plus 2 tablespoons water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap or a plate and let it rest on the countertop for 18-24 hours at room temperature. The dough is ready when its surface is dotted with ...
Submitted by samuel on 20th Feb 2011 02:11
One-Minute Salsa
This quick salsa can be made with either fresh or canned tomatoes, but if you're using fresh, make sure they are sweet, ripe, in-season tomatoes. If they aren't, canned tomatoes are a better choice. Makes about 1 cup
Ossa da Mordere (Bone Cookies)
Borgomanero is a sleepy little town where I often stop when visiting Lake Orta in Northern Italy. One of the local specialties is tapulon, a stew made with donkey meat which I haven't been able to bring myself to taste. I have no problem with the cookies called ossa da mordere ("bones to chew"), however. The only thing these hard, ...
Submitted by samuel on 11th Jan 2009 22:31
Oven Fries
Take care to cut the potatoes into evenly sized wedges so that all of the pieces will cook at about the same rate. Although it isn't required, a nonstick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the pan but, because of its dark color, encourages deep and even browning. Whether ...
Pad Thai
There are many versions of this Thai specialty. You can replace the shrimp with an equal amount of thinly sliced chicken, pork, or lobster. 8 first-course or 4 main-course servings
Submitted by samuel on 6th Feb 2009 21:47
Pad Thai
A wok might be the implement of choice in restaurants and the old country, but a large 12-inch skillet (nonstick makes cleanup easy) is more practical for home cooks. Although pad thai cooks very quickly, the ingredient list is long, and everything must be prepared and within easy reach at the stovetop when you begin cooking. For maximum efficiency, use ...
Submitted by dan on 19th Jul 2009 22:02
Pan Roasted Chicken Breast with Sage Vermouth Sauce
We prefer to split whole chicken breasts ourselves because store-bought split chicken breasts are often sloppily butchered. However, if you prefer to purchase split chicken breasts, try to choose 10- to 12-ounce pieces with skin intact. If split breasts are of different sizes, check the smaller ones a few minutes early to see if they are cooking more quickly, and ...
Submitted by dan on 8th Oct 2009 17:30
Pan-Roasted Asparagus
Is it possible to get great grilled flavor from a simple stovetop recipe? This recipe works best with asparagus that is at least 1/2 inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minute and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it cannot withstand the heat and ...
Submitted by samuel on 11th Aug 2008 05:07
Pancakes
These American pancakes are great! Instead of being thin and silky like French crepes they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple - my Jools goes mad for them! P.S. You must try the corn pancakes, they are great. On one condition: you must use fresh corn. To do this, remove ...
Submitted by samuel on 19th Jan 2009 08:14
Pannukakku
Sekoita kuivat aineet keskenään. Lisää maito, sekoita. Lisää munat, sekoita taas ja sotke sekaan vielä sulatettu margariini. Kaada pannaritaikina reunalliselle uunipellille (leivinpaperin päälle) ja paista 225°:ssa puolisen tuntia. Jos ei tykkää kovin makeasta pannarista, ohjetta voisi kenties kokeilla vähän pienemmälläkin sokerimäärällä. Meinasi ainakin hillon kanssa olla näin äkiksestä vähän turhan muikeaa.
Pannukakku (Finnish Oven-Baked Pancake)
In a bowl, whisk together the milk and eggs. Add the sugar and mix. Add the flour into the mixture little at a time, whisking thoroughly to avoid the forming of lumps. Cover the bowl with plastic wrap and let the batter stand refrigerated or in cool room temperature for at least 1 hour before baking. Pour the batter in ...
Submitted by samuel on 20th Feb 2009 23:58
Parsley-Garlic Finger Sandwiches
Parsley and garlic are good friends. The chlorophyll in the parsley helps to prevent the odor of garlic on the breath. Combines with mayonnaise as a spread, the two herbs make very tasty finger sandwich appetizers. Recipe content entry: Mrs. George Parrish, Gilroy
Submitted by samuel on 30th Dec 2008 21:29
Party-Perfect Fig and Goat Cheese App
Make this delicious appetizer for your next party and I guarantee it'll be the first thing to go!
Pasta Fagioli (Vegan)
This is for one very generous serving, so obviously, you multiply it by however many servings you want to make:
Submitted by kurtiss on 14th Aug 2008 02:41
Pasta alla Chitarra with Lamb Ragu
A Chitarra is a traditional Italian kitchen instrument used to cut fresh pasta. For this recipe any fresh pasta will work. Serves 4.
Submitted by susanne on 17th Apr 2010 00:39
Peach Crisp
1. FOR THE TOPPING: Place the flour, sugars, spices, and salt in a food processor and process briefly to combine. Add the butter and pulse 10 times, about 4 seconds each pulse. The mixture will first look like dry sand, with large lumps of butter, then like coarse cornmeal. Add the nuts, then process again, four or five 1-second pulses. ...
Submitted by dan on 29th Aug 2010 16:53
Penne with Vodka Sauce
8 first-course or 4 main-course servings
Submitted by samuel on 6th Feb 2009 21:34
Perfect Lemonade
Delicious summer drink. Add a twig of rosemary for fun, bring flavor out by first bruising it gently.
Submitted by susanne on 31st May 2009 23:21
Pesto
Pesto is my favorite sauce to make. I love the sensory experience of pounding it and smelling it and tasting it as I go. Pesto is more than a pasta sauce: it's delicious on sliced tomatoes, as a dipping sauce for vegetables, on a pizza, or as a sauce for grilled chicken and vegetables. MAKES ABOUT 1 1/2 CUPS
Submitted by samuel on 10th Sep 2008 03:11
Polynesian Style Meatballs
Serves 4 Nutritional Info calculated with BigOven Recipe Software: Calories: 466 Fat: 26g, Sat Fat: 9g Fiber: 1g Sugars: 20g Protein: 23g
Submitted by samuel on 6th May 2009 23:13
Porcini Mushroom Sauce with Cream
Toss this intensely flavored sauce with one pound of dried (or one and one-quarter pound of fresh) fettuccine and one-half cup of Parmesan cheese. Pass extra cheese at the table. Enough for 1 pound of pasta
Submitted by samuel on 12th Aug 2008 02:15
Pork Strips with Peanut Sauce and Rice Noodles
Flavorful addition to light and quick to make stir-fry recipes. Rice noodles soak up liquid quickly, so, if you are not serving immediately, reserve about 1/4 cup of the cooked sauce, and add to remaining pork mixture just before serving, tossing gently. Yield: 4 servings.
Submitted by irene on 1st Apr 2009 23:40
Potato Corn Chowder
Dinner was especially delicious tonight. All made with produce from the University District Farmers' Market (except for the rosemary). Quick and easy, too. Warning though, this soup will not feed more than three hungry people, unless they are midgets. Recipe taken from the magazine Edible Seattle, originally courtesy Vincent Felice, of Growing Washington Farm.
Submitted by digitalis on 16th Oct 2008 05:13
Potato Salad
To make a good potato salad in which the slices of potatoes do not break, you need waxy potatoes with a low starch content. The fingerlings are the very best if you can find them at farmers' markets; if not, the small red ones will do just fine. 6 servings
Submitted by samuel on 2nd Jan 2009 21:55
Potato, Corn, and Leek Chowder
This soup tastes rich without the addition of heavy cream, and there is no need to puree part of it to achieve the creamy consistency. Servers 6 Calories: 331 (26% from fat) Fat: 9.5g (sat 4.4g, mono 3.4g, poly 0.9g) Protein: 9.8g Carbohydrates: 54.9g Fiber: 5.3g Cholesterol: 18mg Iron: 1.8mg Sodium: 701mg Calcium: 127mg
Submitted by samuel on 15th Mar 2009 16:57
Proper Polenta
Yield: 4 servings Prep Time: 5 minutes Cook Time: 20 minutes Difficulty: Easy
Submitted by samuel on 19th Jan 2009 08:06
Pumpkin Couscous
Pumpkin is a very popular Moroccan ingredient and this is another traditional couscous, with echoes of the very early vegetable couscous dishes made by the Berbers. Serves 4-6
Submitted by samuel on 18th Oct 2009 19:05
Quick Beef Casserole
Tired? Busy? You don't need hours to make healthy dishes. Try this one-skillet wonder. Yield: 8 servings Serving size: 1 1/3 cups Each serving provides: Calories: 201 Total fat: 5 g Saturated fat: 2 g Cholesterol: 16 mg Sodium: 164 mg Total fiber: 3 g Protein: 9 g Carbohydrates: 31 g Potassium: 449 mg
Submitted by samuel on 19th Jan 2009 08:45
Quick Bread
A loaf of crusty bread. One hour from start to finish.
Submitted by samuel on 20th Feb 2011 02:14
Quick Home Brew (Pikakalja)
This non-alcoholic drink is popular in the summertime for its refreshing and non-sweet flavor. It is commonly called talouskalja, meaning "home beer." Serve it chilled with meals or with sandwiches. It is ready the day after you make it. (Another homemade beer called sahti is similar to this one, and in the past was served at country weddings and celebrations.) ...
Submitted by samuel on 24th Sep 2009 05:12
Raw Green Soup
Add all ingredients into a blender, blend until combined and smooth. Adjust or add flavourings/seasonings as needed. Makes 1 large serving.
Submitted by samuel on 20th Feb 2011 02:07
Refried Beans (Frijoles Refritos)
A classic side dish with enchiladas, burritos, or chiles rellenos. The beans are easier to mash if they are warm. 6 servings
Submitted by samuel on 6th Feb 2009 21:10
Reindeer or Venison With Bacon (Poronpaisti)
Although this recipe originally called for reindeer meat, its flavor is so similar to venison that venison makes a good substitute. Some Finnish cooks soak the reindeer meat in beer to kill the wild flavor, some soak it in buttermilk. Others like the gamey flavor and do not soak the meat at all. Serve with fluffy mash potatoes. Serves 6 ...
Submitted by samuel on 24th Sep 2009 05:18
Risotto with Roasted Shallots, Portobello Mushrooms, Radicchio, and Parmesan
Recommended wine: Pinot Noir Alternative Wine: Chardonnay The earthy, slightly bitter flavors of this risotto are heightened by the forward fruit and similar earthy notes of the Pinot Noir. Interestingly, this dish matches almost equally well with Chardonnay, providing a pleasing textural connection to the wine. SERVES 6 AS AN APPETIZER OR 4 AS AN ENTRÉE
Submitted by samuel on 6th Oct 2008 03:28
Risotto with Tomatoes and Basil
Serves 4 as a main course or 6 as a first course. When the rice is done, stir in a little extra liquid as the sauce will set up a bit when served. Use homemade chicken broth if you have it, instead of the water/canned broth combination.
Submitted by samuel on 19th Jan 2009 01:19
Roasted Garlic Mashed Potatoes (Vegan)
Place the unpeeled garlic cloves in a pie pan and bake at 450 degrees for 25-30 minutes or until cloves are soft. Remove the pie pan from the oven and set aside to cool. Meanwhile, in a large pot, place the cubed potatoes, cover them with water, and cook over medium heat for 20 minutes or until tender. Drain the ...
Submitted by kurtiss on 13th Aug 2008 03:10
Roasted Green Beans
Great alternative to french fries, as a snack or hors-d'oeuvre. Serves 4.
Roasted Lemon Rosemary Chicken
This roasted chicken takes a little preparation and a little patience. Browning the chicken before roasting it gets a little messy. The small hassle is time well spent, though; the flavor is superior to that of more simply prepared roasts. Prep Time: 30 minutes Cook Time: 1 hour, 15 minutes Total Time: 1 hour, 45 minutes
Submitted by susanne on 25th May 2010 02:20
Roasted Sweet-Potato Cheesecake with Maple Cream
Notes: You can make this cheesecake up to 3 days ahead; cover and chill. Garnish with cream up to 6 hours before serving; cover and chill until serving. Prep and Cook Time: about 2 1/2 hours, plus at least 2 1/2 hours to cool and chill.
Submitted by susanne on 16th Nov 2010 03:07
Roasted Tomato Soup
I picked up my mystery box the other night, and it was no joke. So heavy, I suspect it weighed in the thirty pound range. It was overflowing with a rainbow of produce - little gem lettuce, Hungarian spicy peppers, lacinato kale, Danish carrot beets, minicor carrots, tomatoes, sweet peppers, chard and scallions. Hidden beneath the rest of it, at ...
Submitted by dan on 14th Oct 2008 22:47
Salsa de Molcajete (Roasted Tomato and Green Chile Salsa)
This is archetypal salsa - tomatoes, green chiles, cilantro, and lime. But more than a mere mix of ingredients, salsa de molcajete uses centuries-old techniques to combine flavors, bringing out the best of each. Roasting tomatoes gives them a sweet and complex taste; rinsing onion under cold water makes it crisp; and crushing roasted garlic and chiles in a mortar ...
Submitted by samuel on 10th May 2009 03:12
San Francisco Sourdough French Bread
The secret to this world-famous bread is its yeast base of "starter." You can make your own starter using the provided recipe, or you can buy a commercial version that is available in many gift and kitchen shops. Makes 2 oblong or 1 large round loaf
Submitted by samuel on 31st Dec 2008 09:01
Sangria Cha Cha Cha
Salvado Rodriguez prepares our sangria daily at Cha Cha Cha. We make more sangria than any restaurant in San Francisco, most nights selling enough to float a ship. No Cha Cha Cha meal feels right without sangria, but a glass of sangria, we believe, is also important to the cooking process. Put on some island music, pour a cool glass ...
Submitted by samuel on 28th Dec 2009 05:39
Sausage and Winter Greens Gratin
Serves 10. Also tastes great at room temperature. Gratin can be baked, cooled, covered with foil and refrigerated overnight. To reheat, bake (covered) for 10 minutes at 350 degrees.
Submitted by susanne on 13th Dec 2009 19:30
Sauteed Brussel Sprouts
Delicious side dish, best with fresh thyme!
Submitted by susanne on 17th Nov 2008 20:28
Sauteed Kale
Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and ...
Submitted by samuel on 17th Apr 2011 02:02
Sauteed Zucchini and Cherry Tomatoes
Delicious summer side dish, use any color cherry tomatoes, vary with mozzarella. Serves two. Serve immediately after cooking.
Submitted by susanne on 15th Jul 2009 20:06
Sautéed Mushrooms
This Cha Cha Cha classic is easy to prepare in any kitchen, and goes well with grilled meats and fish. The combination of garlic, sherry, and butter keeps customers dunking sourdough bread in the juice all through their meal. Serves 3 to 5
Submitted by samuel on 29th Dec 2009 05:25
Savory Crêpes
Savory crêpes make an elegant brunch, lunch, or supper dish when rolled around a filling; see the recipes that follow or use some tasty leftovers. Makes about 12 crêpes
Submitted by samuel on 6th Aug 2008 05:19
Seared Tuna with Roasted Vegetable Couscous
1. Preheat the oven to 220˚C. 2. Mix all the vegetables in a large bowl. Drizzle over a little olive oil and season well. Toss to coat all the pieces and tip out onto a foil lined, oiled and seasoned baking tray, making sure all the vegetables sit in one layer. Bake in the oven for 15-20 minutes or until ...
Submitted by samuel on 11th Jan 2010 19:26
Sesame Dressing
Combine sugar, paprika, mustard, and salt. Stir in jelly, lemon juice, and vinegar. Gradually beat in oil. Add sesame seeds, stir well, and refrigerate.
Submitted by samuel on 31st Dec 2008 08:27
Seven-vegetable Couscous
Seven is a magical number in Morocco and there are many recipes for this glorious celebration couscous. The vegetables here are carrots, parsnips, turnips, onions, courgettes, tomatoes and French beans. You could substitute different vegetables if you wish. Serves 6
Submitted by samuel on 18th Oct 2009 18:47
Silky Butternut Squash Soup
Makes 1 1/2 quarts, serving 4 to 6. If you don’t own a folding steamer basket, a pasta pot with a removable pasta insert works well. Some nice garnishes for the soup are freshly grated nutmeg, a drizzle of balsamic vinegar, a sprinkle of paprika, or Buttered Cinnamon-Sugar Croutons, (see related recipe).
Submitted by dan on 5th Jan 2009 19:30
Sima
Sima is the May Day drink of Finland. Serve it with Tippaleipä. Finns serve this refreshing drink throughout the summer. Its tangy characteristic taste comes from the yeast that is added in the beginning. Makes 1 gallon.
Submitted by samuel on 24th Sep 2009 05:09
Sima (Mead / Sparkling Finnish May Day drink)
Mead made according to this recipe is virtually alcohol-free and is suitable for children to drink. Mead is a popular drink in Finland during the May Day celebration. In Finland commercially sold beverages containing alcohol less than 2,8 % (Gay-Lussac scale) are classified non-alcoholic. Store-bought meads typically have an alcohol content ranging between 0,5 and 2,8 %. Homemade mead may ...
Simple Beef Chili with Kidney Beans
Good choices for condiments include diced fresh tomatoes, diced avocado, sliced scallions, chopped red onion, chopped cilantro leaves, sour cream, and shredded Monterey Jack or cheddar cheese. If you are a fan of spicy food, consider using a little more of the red pepper flakes or cayenne--or both. The flavor of the chili improves with age; if possible, make it ...
Submitted by samuel on 12th Aug 2008 02:20
Simple Chili
With the goal of developing a no-fuss chili recipe that would taste far better than the sum of its common parts, we discovered that adding the spices to the pan with the aromatics boosted their potency. For our chili recipe, we added the beans with the tomatoes so that they cooked enough to absorb flavor but not so much that ...
Submitted by dan on 14th Feb 2011 01:12
Simple Tomato Sauce
This can be used only as a fresh sauce for pasta, but also as an element in many different dishes. When tomatoes are abundant, this is a good sauce to make in quantity and freeze or can. If you are going to pass the sauce through a food mill, there's no need to peel and seed the tomatoes beforehand. The ...
Submitted by samuel on 10th Sep 2008 03:37
Skillet Chicken Pot Pie with Biscuit Topping
Serves 4 If you don’t have time to make your own biscuits for the topping, then use packaged refrigerated biscuits and bake them according to the package instructions. We prefer the flavor of Pillsbury Golden Homestyle Biscuits but you can use your favorite brand (you will need anywhere from 4 to 8 biscuits depending on their size). Serve this pot ...
Submitted by dan on 14th Feb 2011 01:04
Skillet Tamale Pie
Could we streamline this hearty casserole—traditionally a rich beef, bean, and tomato-flavored filling underneath a blanket of cornmeal mush—to make it in one skillet? Here’s what we discovered: Test Kitchen Discoveries * To prevent the casserole from being greasy, we prefer to use lean ground beef (90 percent) for the filling. * Canned pinto beans work fine; just drain and ...
Submitted by dan on 19th Jan 2009 18:26
Sloppy Joes
Yields: 6 servings of 1 sandwich each Calories: 300 (17% from fat) Fat: 5.9g (sat 1.4g, mono 1.7g, poly 1.8g) Protein: 18.8g Carbohydrates: 46.2g Fiber: 6.9g Cholesterol: 30mg Iron: 3.5mg Sodium: 699mg Calcium: 89mg
Submitted by samuel on 15th Mar 2009 17:26
Slow-Roasted Pork Shoulder with Peach Sauce
Serves 8 to 12 We prefer natural to enhanced pork (pork that has been injected with a salt solution to increase moistness and flavor), though both will work in this recipe. Add more water to the roasting pan as necessary during the last hours of cooking to prevent the fond from burning. Serve the pork with the accompanying peach sauce ...
Submitted by dan on 14th Feb 2011 00:49
Snow Pea Salad
Crisp salad for spring by Ann Lovejoy. Ann recommends savory organic ginger tamari made by spectrum
Submitted by susanne on 29th Mar 2010 20:15
Sorbetto di Banana (Banana Sorbet)
This is so smooth and creamy, it is hard to believe it contains no cream or egg yolks. Makes 1 pint
Submitted by samuel on 11th Jan 2009 22:51
Southwestern Corn Tart
amazing summer tart! Add more or less chilies to your taste. If they are mild, a few pinches of cayenne will bring out the heat. I didn't have marjoram so I used more cilantro, I also added a bit more cheese because I love cheese! Put a sheet or pan under the tart in the oven to avoid cleaning up ...
Submitted by susanne on 9th Sep 2010 20:55
Spaghetti Aglio, Olio e Peperoncino (Spaghetti with Garlic, Olive Oil and Chilli Pepper)
This very basic sauce is traditionally served in the late, late hours, often after a formal reception or the opera as an impromptu snack for anyone feeling suddenly peckish. Often it is the elegant host who removes his jacket to prepare this instant nourishment for his guests.
Submitted by samuel on 6th Aug 2008 04:04
Spaghetti Carbonara
8 first-course or 4 main-course servings
Submitted by samuel on 6th Feb 2009 21:37
Spaghetti Puttanesca
Yield: 4 servings Prep Time: 15 minutes Cook Time: 15 minutes Difficulty: Easy
Submitted by samuel on 19th Jan 2009 08:05
Spaghetti alla Puttanesca (Whore's spaghetti)
My introduction to this famous pasta dish occurred when I overheard two elderly priests discussing the pros and cons of Spaghetti alla Puttanesca - Whore's spaghetti - as they deliberated over the menu in a Neopolitan restaurant. Made of ingredients found in most Italian larders, this is also known as 'Spaghetti alla Buona Donna' - or Good Woman's spaghetti - ...
Submitted by samuel on 6th Aug 2008 03:58
Spiced Cherry Tomato Chutney
Prep Time: 10 minutes Cook Time: 55 minutes
Submitted by samuel on 19th Jan 2009 08:09
Spiced Pumpkin Marscapone Cupcakes
Preheat oven to 350°F. Place baking cups in muffin pan. Cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Combine pumpkin, vanilla extract and milk in a separate bowl. Mix flour, spices, baking powder, baking soda and salt in a bowl. Add to butter/sugar mixture alternately with pumpkin/milk batter, mixing thoroughly after ...
Submitted by dan on 22nd Sep 2008 20:32
Spicy Avocado Poblano Salad
Roasted chiles, crunchy jicama and radishes, silky avocado, crumbly cheese, and a spicy -sweet dressing make this salad an explosion of flavor and texture. Try it with pork chops or a juicy steak. Serves 4.
Submitted by naminami on 6th May 2009 22:04
Spicy Bok Choy in Garlic Sauce
Trim off the ends of the bok choy and chop, keeping the white parts separate from the green as they will need to cook longer. Rinse and spin or pat dry. Set aside. In a small bowl or cup, stir together the vegetable oil and sesame oil. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, ...
Submitted by samuel on 17th Apr 2011 02:03
Spicy Tomato Sauce with Capers, Anchovies, and Olives
This is the sauce you need to make pasta alla puttanesca, a specialty of Naples. MAKES ABOUT 2 CUPS
Spinach Mushroom Pasta
The whole-wheat pasta and generous amount of vegetables in this satisfying entrée make eating healthy a pleasure. Time: 20 minutes Yield: serves 4 Note: Nutritional analysis is per serving. Nutritional Information Calories: 537 (45% from fat) Protein: 24g Fat: 27g (sat 13) Carbohydrate: 57g Fiber: 13g Sodium: 469mg Cholesterol: 59mg
Submitted by samuel on 30th Oct 2008 05:14
Split Pea Soup
Combine in a soup pot the hambone, split peas, and water. Bring to a boil, reduce the heat, and simmer for 1 hour. Stir in carrot, celery, onion, garlic, and Bouquet Garni. Simmer until the ham hock and peas are tender, about 1 hour more. Season with salt and black pepper to taste. Remove from heat and remove the ham ...
Submitted by samuel on 6th Aug 2008 05:54
Steak Tacos
Who says that a great steak taco has to begin on the grill? We wanted a way to cook juicy, flavorful steak indoors so we could enjoy beefy tacos all year long. For a less spicy dish, remove some or all of the ribs and seeds from the jalapeños before chopping them for the marinade. In addition to the toppings ...
Submitted by samuel on 11th Aug 2008 07:11
Stir-Fried Beef with Ginger-Asparagus Sauce
Easy and quick to make, light but loaded with flavor stir-fry. I like to serve this with Jasmine rice. For added spice, serve with extra chile pepper sauce on the side. Sriracha, a thick sauce made from ground sun-dried hot chiles and garlic, works well.
Submitted by irene on 1st Apr 2009 23:05
Stir-Fried Bok Choy with Ginger and Garlic
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
Submitted by samuel on 17th Apr 2011 02:01
Stove Top Mac-n-Cheese
Time: Prep: 10 min Cook: 25 min Total: 35 min Level: Easy Yield: 6 to 8 servings
Submitted by samuel on 28th Apr 2011 04:31
Stovetop Macaroni and Cheese
Very creamy, very cheesy. A large pot is essential in this recipe. 4 to 6 main-course or 8 to 10 side-dish servings
Submitted by samuel on 6th Feb 2009 21:29
Stovetop Sausage Mac and Cheese
It seems everyone loves mac and cheese. This quick and easy pasta toss combines three types of cheese, plus sausage, for creamy yet hearty texture and flavor. For a more colorful version, stir in spinach. Yield 4 servings (serving size: about 1 1/4 cups) Nutritional Information Calories: 433 (29% from fat) Fat: 13.9g (sat 7.8g,mono 3.8g,poly 0.9g) Protein: 23.6g Carbohydrate: ...
Submitted by samuel on 9th Nov 2008 19:08
Strawberry Poke Cake
Strawberry poke cake was invented by Kraft Kitchens in 1969 as a way to increase Jell-O sales. Most corporate recipes are quickly forgotten, but this cake became extremely popular thanks to its festive look and easy assembly. But when we made the recipe in our test kitchen, we encountered two problems: dull strawberry flavor and soggy boxed-mix cake. Test Kitchen ...
Submitted by dan on 19th Jan 2009 18:29
Strawberry Snow (mansikkalumi)
A yummy Finnish dessert, quick and relatively low in calories. Serve immediately or freeze to make a sherbet. For raspberry snow, follow same directions but increase sugar to one cup.
Submitted by susanne on 29th Mar 2010 22:53
Stuffed Mushrooms
Mushrooms Stuffed with Bacon, Spinach, and Blue Cheese
Submitted by dan on 4th Aug 2008 22:30
Stuffed Mushrooms
The herb mixture used here, fines herbes, is a classical French combination of equal parts of parsley, chives, tarragon, and chervil. You can mix your own or buy those of several well-known spice companies. Serves 8
Submitted by samuel on 31st Dec 2008 19:37
Stuffed Portobello Mushrooms
While panko (Japanese breadcrumbs available in the Asian food aisle at most supermarkets) works best in this dish, you can substitute freshly made coarse breadcrumbs, if necessary. Two colors of tomato give it a nice presentation, but you can use all red or yellow if you have them on hand. Yield: 4 servings of 1 stuffed mushroom each Calories: 184 ...
Submitted by samuel on 15th Mar 2009 17:20
Susanne's Manhattan
Just another version of this delicious drink. Use your favorite bourbon and maraschino cherries if you are not so lucky to have brandied ones.
Submitted by susanne on 11th Jan 2012 02:56
Sweet Crêpes
Sweet crêpes are generally used to make fancy desserts, such as those on the following pages. However, they may be simply sprinkled with sugar and lemon juice or spread with warmed preserves, then folded into quarters or rolled.
Submitted by samuel on 6th Aug 2008 05:25
Sweet and Sour Broccoli
A very tasty way to use the part of the broccoli that often gets thrown out.
Submitted by samuel on 31st Dec 2008 19:56
Sweet and Spicy Nuts
These are a great party snack or delicious in salads.
Submitted by susanne on 30th Mar 2010 02:25
Tacos al Carbón
Substitute boneless chicken breast or thighs, lamb, or shrimp for the steak, if you prefer. Serve tacos with lime wedges. Yield: 4 servings of 2 tacos Calories: 371 (32% from fat) Fat: 13.1g (sat 3.8g, mono 5.7g, poly 1.7g) Protein: 29g Carbohydrates: 36g Fiber: 4g Cholesterol: 49mg Iron: 3.9mg Sodium: 608mg Calcium: 164mg
Submitted by samuel on 15th Mar 2009 17:08
Tagliatelle alla Panna (Tagliatelle with Cream and Cheese Sauce)
One of the fastest and most delicious of all sauces.
Submitted by samuel on 6th Aug 2008 03:41
Tagliatelle o Spaghetti al Pomodoro (Tagliatelle or Spaghetti with Tomato Sauce)
Heat the oil and gently fry the chopped onion and garlic until softened. I usually cover the pan to prevent browning. Add the tomatoes with their juice, sugar, salt and freshly ground pepper to taste and cook on a high flame, uncovered, for about 20 minutes, stirring occasionally. When the sauce is reduced and thick, check the seasoning, then pass ...
Thai Chicken Soup
Authentic Thai-style soup gains complex flavor in minutes via a handful of exotic ingredients. Could supermarket substitutes deliver comparable results? If you want a soup with less fat, it is possible to substitute light coconut milk for one or both cans of regular coconut milk. Fresh lemon grass can be omitted, but the soup will lack some complexity. Don't be ...
Submitted by samuel on 8th Aug 2008 05:27
Thai Chicken Soup
For an authentic tasting Thai coconut soup recipe made with readily available ingredients, we developed an acceptably rich base by using equal parts chicken broth and coconut. Our "magic bullet" substitution: jarred red curry paste, which includes all the exotic ingredients we were missing. Just adding a dollop at the very end of cooking and whisking it with pungent fish ...
Submitted by dan on 14th Feb 2011 01:11
Thai Fried Rice
Preparation time: 20 minutes Cooking time: about 5 minutes Yield: 4 servings Nutritional information per serving: 493 calories; 40% of calories from fat; 22 g fat; 5 g saturated fat; 140 mg cholesterol; 51 g carbohydrates; 24 g protein; 1,095 mg sodium; 5 g fiber
Submitted by samuel on 18th Aug 2008 00:01
Thai Slaw
Preparation time: 25 minutes Yield: 4 servings Nutritional information per serving: 125 calories; 49% of calories from fat; 7 g fat; 0 g saturated fat; 0 mg cholesterol; 15 g carbohydrates; 2 g protein; 519 mg sodium; 3 g fiber
Submitted by samuel on 18th Aug 2008 00:09
The Best Pasta Salad
Yield: 4 servings Prep Time: 5 minutes Cook Time: 25 minutes Difficulty: Easy
Submitted by samuel on 19th Jan 2009 08:12
Three Meat Cannelloni
"This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed." I used halved, then rolled Lasagna noodes. Probably not as good, but it worked. /k
Submitted by kurtiss on 16th Aug 2009 21:22
Three-Cheese Garlic Bread
You may want to make an extra loaf of this crowd-pleaser, as it will go quickly. Time: 20 minutes. Yield: Serves 12 Note: Nutritional analysis is per serving. Nutritional Information Calories: 261 (55% from fat) Protein: 9.5g Fat: 16g (sat 9.3) Carbohydrate: 20g Fiber: 1g Sodium: 480mg Cholesterol: 43mg
Submitted by samuel on 30th Oct 2008 05:09
Three-cheese Pumpkin Lasagna
"Squashing assumptions" (Pumpkin goes beyond pie to make great filling for pasta.) by Wolfgang Puck Pumpkins and other hard-skinned winter squashes have been piling up in the markets since September: However, not many people start thinking seriously about them until Halloween and jack-o'-lanterns roll around. After that, most cooks usually don't go any further than using them for pumpkin pie. ...
Submitted by samuel on 15th Sep 2008 01:59
Tortilla Soup
An 'authentic' tortilla soup requires a trip to a Latin market and an afternoon in the kitchen. We had just one hour and limited our grocery shopping to the local Price Chopper. Despite its somewhat lengthy ingredient list, this recipe is very easy to prepare. If you desire a soup with mild spiciness, trim the ribs and seeds from the ...
Submitted by samuel on 11th Aug 2008 04:58
Triple Chunk Cookies
Makes about 3 1/2 dozen. Published September 1, 1999. If you like bursts of warm melted chocolate in your cookies, include chocolate chips in the batter. The addition of chips will slightly increase yield of cookies.To melt the chocolate in a microwave, heat at 50 percent power for 2 minutes, stir, then continue heating at 50 percent power for 1 ...
Submitted by dan on 5th Sep 2009 00:09
Triple-Chocolate Mousse Cake
Serves 12 to 16 This recipe requires a springform pan at least 3 inches high. It is imperative that each layer is made in sequential order. Cool the base completely before topping it with the middle layer. We recommend Ghirardelli Bittersweet Chocolate Baking Bar for the base and middle layers; our other recommended brand of chocolate, Callebaut Intense Dark L-60-40NV, ...
Submitted by dan on 14th Feb 2011 00:48
Ultimate Cream of Tomato Soup
We found a way to make a soup with rich, perfectly balanced tomato flavor and silken texture even when fresh tomatoes are not available. Make sure to use canned whole tomatoes that are not packed in puree; you will need some of the juice to make the soup. Makes about 5 1/2 cups
Submitted by samuel on 8th Aug 2008 05:48
Unleavened Whole Wheat Bread / Chapatis (India)
Served warm and fresh, chapatis complement a spicy curry and a cool yogurt dip.They are also delicious with rice and bean dishes. Preparation time: 1 hour 35 minutes Cooking time: 30 minutes Makes 12 to 15 chapatis
Submitted by samuel on 19th Jan 2009 08:27
Viili (Finnish Curd Milk)
Without any special equipment, the traditional Finnish dairy product viili is surprisingly easy to prepare at home. The recipe below describes the way my grandmother Maila taught me to prepare it. However, to be able to produce viili, you will need to have a previous batch of viili at hand to be used as a "seed" for the next batch, ...
Submitted by samuel on 21st Feb 2009 00:14
Water Rings (Vesirinkilät)
These rings, raised in hot salted water and then baked, resemble bagels. We were served Water Rings by a Karelian family every morning for breakfast. Serve them split and toasted, with butter and jam. Makes 16 to 18.
Submitted by samuel on 24th Sep 2009 05:40
Winter Salad Supreme
Another lovely salad from Ann Lovejoy
Submitted by susanne on 29th Mar 2010 19:50
Winter Salad with Lemon Tahini Dressing
Delicious and healthy, a nice crunchy salad
Submitted by susanne on 14th Jan 2012 17:58
Yeasted Tart Dough
Dissolve the yeast and sugar in the water and let stand as you prepare the rest of the ingredients. Combine 1 cup flour, salt and lemon zest in a bowl, and whisk to incorporate. Make a well in the middle and add the egg and butter as well as the yeast. With a wooden spoon, mix until you get a ...
Submitted by susanne on 3rd Aug 2010 05:17
Yeasted Waffles
The batter must be made 12 to 24 hours in advance. We prefer the texture of the waffles made in a classic waffle iron, but a Belgian waffle iron will work, though it will make fewer waffles. The waffles are best served fresh from the iron but can be held in an oven until all of the batter is used. ...
Submitted by samuel on 21st Dec 2008 01:49
Zucchini Ricotta Cheesecake
To shred the zucchini use a box grater - most micro planes are too fine, you want shredded zucchini, not mush. Feel free to play around with the "add-in" ingredients - for example, use whatever chopped herbs you like. I had dill on hand, and I like how it tastes with summer squash, so dill it was. I suspect anything ...
Submitted by samuel on 22nd Aug 2008 01:58
raspberry brown sugar gratin
Super easy and fast, super yummy! Very cute in individual ramekins and easy to adjust the ingredient amounts. I did make it with a bit less sour cream and it was great, but here is the original recipe because I bet it's even better. Can try Greek yogurt for lower fat.
Submitted by susanne on 3rd Aug 2010 05:12
