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Pictures, Please!

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Adapted from 'Great British Cooking' by Jane Garmey. This is a great spread to serve as an appetizer with toast or crackers.

Recipe #484448

1 Reviews |  By IngridH

Adapted from Cooking Light, August 2012 Although this has a broth component, it's not really a soup- more of a noodle bowl. If you would like it to be a soup, just increase the broth ingredients. The serrano chile gives it a touch of heat, but it's fairly mild. Prep time includes rehydrating the shitake mushrooms.

Recipe #486302

Another recipe from Guam. Forget potato chips, try these instead!

Recipe #458013

Found on Allrecipes.com. This looked interesting to me because I've never cooked with either cassava root or plantain, but all of the other ingredients are things I like.

Recipe #456749

This is not actually a sauce, but an African stew originating in the country of Benin. It is thought that stews like this were the forerunners of the the Gumbo that is served today. Serve this stew over white rice for a complete meal.

Recipe #455401

Another recipe from Guam. You can use just about any fish you like for this recipe, just remember that cooking time will vary with the density of the fish and the thickness of the pieces.

Recipe #458014

1 Reviews |  By IngridH

When I have fingerling potatoes, or tiny red potatoes, I like to make this as a lunch side dish. Typically, I make this in the morning, let cool while I get ready for work, and pack just before stepping out the door. The key to making this fast is cutting the potatoes very small- no larger than bite sized pieces.

Recipe #460318

From Makiko Ito, via the Japan Times. I'm made this soup and really enjoyed it. There's just something comforting about a hot bowl of noodle soup! The original recipe calls for negi and yuzu, which I can't get, so I've replaced them with green onion and lemon.

Recipe #463104

Adapted from Cooking Light, December 2009. The original used salmon, and also included wilted spinach. Use whatever fish you like.

Recipe #461208

1 Reviews |  By IngridH

From Just Bento.com This is a very simple beef recipe that I like to include in a bento box along with some rice and vegetables for an easy take to work lunch. I put the meat in the marinade the night before, then quickly stir fry it in the morning before packing into my lunchbox.

Recipe #463105

1 Reviews |  By IngridH

From JustBento.com This is another of my lunchtime favorites! I usually use 1 small thigh, and put it in the marinade the night before. In the morning, I quickly cook, cool, and pack in my lunch with some vegetables for a complete lunch. Note- The smaller you cut the chiken, the faster it will cook through.

Recipe #463107

This is adapted from Cooking at Home with the CIA, a book I often turn to when I want to make something that is both tasty, and sure to impress. This recipe is both- savory sauteed wild mushrooms combined with tangy goats cheese and fresh herbs; all wrapped in layers of phyllo dough and baked to crispy golden perfection. You may use whatever mushrooms you love in this recipe, it will even be good with plain button mushrooms. You can also fiddle with the herbs- I chose tarragon because I love the assertive anise flavor, but other fresh herbs will also produce a wonderful result. My adaptations from the original include reducing the butter by 6 tablespoons, specifying chanterelle mushrooms, and replacing chervil with tarragon.

Recipe #463984

This is adapted from the Just Bento Cookbook, by Makiko Itoh. Her recipe uses enoki and shitake mushrooms, and twice the sugar that I've called for here. I love this over brown rice in a bento box, but it's equally good straight from the pan over a bowl of whatever rice you love. While I've listed this as one serving, I have a fairly modest appetite and will serve this as two servings.

Recipe #472328

From the Weight Watchers New Complete Cookbook. This is a much lower calorie and fat version of a beloved classic, made in a slow-cooker! As written, it's very mild; so if you like it hot, you will need to add cayenne or chile flakes to taste. Cooking time assumes you will cook on low; if you cook on high time will be 5 hours.

Recipe #480024

From Emeril at the Grill. A very easy and traditional way to enjoy fresh sardines. Serve this with lots of crusty bread!

Recipe #483193

Adapted from Cooking Light, Jan/Feb 2012. Their recipe was very good, but I felt that it needed a few things, so this is my take on it. Still fairly light, but more flavorful. Their recipe says 4 servings of 1 cup each, but I got far more than that so I'm calling it 6 servings.

Recipe #483357

2 Reviews |  By IngridH

Taken from The New Portuguese Table by David Leite . I love working out of this book! The recipes are laid out beautifully, and work very well. http://leitesculinaria.com Massa de pimentao forte is a pepper paste made with paprika, garlic and bay leaf (among other things). This version is mildly spicy, but you could as much piri-piri as you'd like to make it spicier. This is a staple that makes dinner easy- just rub a bit of the paste on a chicken, a steak, a pork chop, or a fatty flavorful piece of fish before roasting. It's also great tossed with potatoes and roasted!

Recipe #483363

1 Reviews |  By IngridH

Taken from The New Portuguese Table by David Leite http://leitesculinaria.com This is an easy and flavorful roast chicken, the potatoes cook in the same pan which makes cleanup easy! The red pepper paste called for in the original is recipe #483363 but if you want to use another pepper paste please do so. The timing will be different depending on your oven and how large your bird is.

Recipe #483374

1 Reviews |  By IngridH

This is from a local cooking class that I took. The fruity, slightly tart sauce really complements the rich flavor of the duck breast. Use the rendered duck fat to fry some tiny new potatoes for a decadent dish worthy of a dinner party.

Recipe #483653

This is an adaptation of lazyme's recipe #249018, adapted to be made in the slow cooker for the French Love Affair Challenge in ZWT8. This was tested in a "new" slow cooker, which cooks at a higher temp than the older versions. If you use an older slow cooker, you may need up to 2 more hours of cooking on low to get the same result.

Recipe #484045

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