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Summer dishes

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This moist bread has been in the family for as long as I can remember. I like it because it's easily thrown together in one bowl and very moist -- perfect for a snack at work or school!

Recipe #17123

I just found this on Recipegoldmine.com. Haven't made this yet, but they sound like an incredible appetizer for a cookout or picnic. Prep time includes 2 hour chilling time.

Recipe #29329

163 Reviews |  By DebM

This is a awesome Blueberry muffin recipe. Double it to make large muffins. I sometimes add cinnamon to the batter.

Recipe #51997

104 Reviews |  By Bergy

This recipe is from a friend's, daughter's mother-in-law (kinda like a 5th cousin twice removed and it is delicious! If you want it "HOT" just add a dozen finely chopped jalapenos. I do not water bath the jars but I am very careful with sterilizing and make sure the lids are sealed. I you feel better waterbathing them do it for 15 minutes.

Recipe #11217

I don't know where I got this recipe from, but every time I make it..someone wants the recipe!! Thought I'd post it, so I would have it for my cookbook!

Recipe #117026

Easy and too good for words.

Recipe #71109

Ready, Set, Cook! Reynolds Wrap Contest Entry. Easy way to do summer veggies on the grill. Uses Reynolds Wrap Aluminum Foil to cook your veggies in.

Recipe #486267

Ive tried lotsa fajita marinades, and so far this one is the best..Try it and see if you like it as much as we do.

Recipe #102598

This bread is a combination of zucchini and banana bread, and it is a wonderful way to use up old bananas and dip into that summer harvest of zucchini. The bread tastes more like banana bread than zucchini bread, but it has the added nutritional benefits of vegetables. This bread is lower in fat that the standard banana/zucchini bread because applesauce replaces some of the oil in the recipe. Still using some oil, however, will prevent the bread from getting rubbery. Experiment by using pumpkin instead of bananas during the autumn months or by adding walnuts and dates! This recipe makes 2 loaves. Enjoy!

Recipe #239027

Recipe from AussieChef at the Fine Cooking board... thanks Aussie! This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course.

Recipe #31110

Looks beautiful, tastes divine.

Recipe #32424

A wonderful change from regular tuna salad sandwich. This is the only way we do it in our house! Note: I didn't notice until March 2010 (took me 8 years) that the ingredient horseradish had somehow defaulted to horseradish sauce. There are many great reviews here from people who used horseradish sauce, so don't be afraid to try it. I have corrected the recipe as it really does call for prepared horseradish, which is much hotter.

Recipe #45991

This is a classic Canadian recipe. Simple and delicious. It's not thick, like pectin-based jams, but I think it's truer to the fruit and more delicious. Try it with Recipe #62942 - perfect pairing. ETA: Many people have asked me why this recipe contains butter. The butter prevents the jam from foaming while you're cooking it - the foam is unattractive and spoils the appearance of the jam. Adding a little butter eliminates this problem.

Recipe #173677

This is the pie that captured my DH's heart! This is a great recipe that uses only 1 pie crust. I recommend using a deep dish pie crust to minimize spill overs. *Pls note that the first time flour listed in the ingredients, it should be 1/3 cup flour as listed in the directions. I've tried editing this several times and it won't change.

Recipe #252517

Great for lunch and a perfect way to use up leftover cooked chicken or turkey.

Recipe #108253

Most recipes for canning salsa call for vinegar, which I do not like at all. It makes the salsa taste more like a pickle and less like a fresh salsa. I developed this recipe to conform to the requirements of safe canning practices while still tasting as much like fresh salsa as possible. Salting and straining the tomatoes prevents the salsa from being too "soupy" without requiring a long cooking time to reduce the liquid. You should buy 10 limes; you probably won't need them all but they do vary in juiciness quite a bit. NOTE: Jalapenos vary wildly in strength - the ones I get are fairly mild. If yours are very hot, or if you are looking for a milder salsa, you should feel free to reduce them accordingly.

Recipe #97196

25 Reviews |  By Gerry

A great 'make ahead' salad to have on hand when expecting family and friends for the weekend. This is one of our favorites and most salad lovers request the recipe. Be sure to refrigerate preferably in a covered jar which I find keeps it crisp and fresh. Only the salad itself goes into the serving bowl - the marinade remains in the jar. Using one of your special glass bowls adds to the presentation.

Recipe #86593

Keep them in the fridge to munch on all summer long!

Recipe #124372

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