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The Comfort Cafe - Recipes of the Day Game

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Recipe #3689

How can you resist a cocktail with a name like that!

Recipe #369785

This wonderful dish was prepared by chef Willie White of New Brunswick, Canada's incredible Algonquin Hotel.

Recipe #176084

Ribs made with Fall flavors to carry on the BBQ season.

Recipe #390203

The Spanish carried bananas with them to the New World in the 1500s, planting the root corms in Central America and the Caribbean islands, where they flourished. With its proximity to Cuba, the Florida Keys encountered the fruit long before the mainland did. Bananas weren't formally introduced to Americans until the 1878 Philadelphia Centennial Exhibition, where, wrapped in foil, they were sold for 10 cents each. From "The Florida Keys Cookbook" and posted for ZWT5.

Recipe #373386

9 Reviews |  By Gerry

This a one of my more recent recipes, one which was passed along from a family member. I have to tell you he so knows how to choose fantastic tasting desserts and this one is fantastic. Well worth the splurge for all those special occasions, or when you want to make something extra special! Yes, we love this one!

Recipe #187708

This is a delicious hot coffee drink! Great for the cold weather and pretty to sip! I love "Coffee, Raspberry and Whipped Cream"...very good!

Recipe #349920

Found this on, which adapted this recipe from Food & Wine.

Recipe #338459

I found this recipe in Good Housekeeping magazine -- I love cappuccino, but don't have it a lot during hot summer weather, so when I saw this recipe I had to try it. It's refreshing, delicious, and a drink I've made many times again. (I have listed the time for making and chilling the coffee as the preparation time, although I usually make a potful of double-strength coffee in the evening and keep it in the fridge. It can be stored for up to 2 days.)

Recipe #381642

The original recipe was for a strawberry magarita and it was in a circular that was delivered to my house for the Cinco De Mayo celebration. *Note: Cooking time is blending time. (Corrections have been made to this recipe).

Recipe #369876

I found this on a food blog. The blogger credits "Baking: From My Home to Yours" by Dorie Greenspan.

Recipe #293483

You'll be wishing you made double of this tender and juicy pork tenderloin that is enveloped in an amazing bourbon-mustard glaze. Your guests will be coming back for seconds and thirds! Marguerite, in her Cajun Delights blog says right out that it's "out of this world" delicious and will send your taste buds into orbit, cher!" It's true!

Recipe #503893

This is great for those cold winter nights just around Christmas, especially Christmas Eve ; )

Recipe #44062

I don't know how authentic this recipe is but I do know it is delicious. You can make it free form on baking sheets but I use loaf pans because it's easier for me to bag it up and freeze.

Recipe #101774

Posted for ZWT5. A nice blend of tropical flavors with a lemon sherbet base.

Recipe #373764

I came up with this recipe to make one small Top Sirloin Steak feed 6 people. Not only was this good, but several people went back for seconds, and one even made a complete pig of himself and had thirds. This is my own developed recipe, and I am still rather new at doing this (can follow a recipe, but haven't developed one and posted it yet) So I hope you enjoy this and if by chance you find a problem with it, or think it can be improved please be sure to post it in your review. All help you might add to this recipe will be appreciated.

Recipe #390831

4 Reviews |  By lazyme

From the Weight Watchers New 365 Day Menu Cookbook, this sounds really good.

Recipe #338421

9 Reviews |  By Maito

This is much adapted from a Ming Tsai duck recipe. It is delicious! Times are estimates (does not include time for marinating).

Recipe #320581

A really fun way to eat your bon bons! The name bonbon stems from the French word bon, literally meaning “good”. Adapted from BH&G magazine.

Recipe #355552

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