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    You are in: Home / Cookbooks / 2011 New Recipes I've Tried!
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    128 recipes in

    2011 New Recipes I've Tried!

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    115 Reviews |  By Lorac

    My most favorite Sweet and Sour Sauce. I often add pineapple, sliced green pepper and maraschino cherries. You can use it as a dipping sauce or add it to cooked meat or poultry.

    Recipe #26230

    From the Huerta Verde Bed and Breakfast, San Jose del Cabo, Mexico.

    Recipe #27499

    I thought I would share some of my favorites, These are some that I have to make quite often.

    Recipe #196058

    10 Reviews |  By KateL

    Entered for safe-keeping for ZWT. From 3 Guys Cuban Recipes website. One reviewer was confused, so to clarify, do not precook the bacon.

    Recipe #366896

    This recipe makes 2- 9" pies. If you make one large pie instead you will have to add time to the baking to get it done. This recipe was given to me by Opal Beebee, several years ago. This is a handed down family recipe. It was once prepared in the White House for one of the former Presidents. Opal's daughter had served in the National Guard and had met a Pastry Chef who later worked at the White House and called Opal to ask for the recipe for Thanksgiving Dinner at the White House. Do not eliminate the heavy cream IN the pie...the cream and the amount of spices listed is what makes this pie so special. It is good hot or cold. I never tasted hot pumpkin pie until I tasted this one. I found out this past Christmas (2009) that this bakes well without a crust as well. I had to make 3 pumpkin pies to take to my son's home. I had enough mixture left over make another pie but not enough pie dough for a 4th pie. So I spray oiled a round casserole dish, filled with mixture and baked.

    Recipe #102073

    From www.TopSecretRecipes.com. This is my all time favorite ranch dressing and I found it at Outback. Each packet of the dressing mix hold approximately 3 tablespoons worth of mix so you can triple the recipe, or make it 3 separate times. This recipe goes great with Cheese Fries! (Prep time is chill time, but isn't necessary)

    Recipe #70654

    From the side of a box of vanilla wafers.

    Recipe #328396

    21 Reviews |  By Bri22

    Sauce the way mamas in ital make it--meatballs that melt in your mouth. If I was on death row this is what I would want! God's honest truth! PLEASE PLEASE use it for Recipe #73939--it's amazing.

    Recipe #73937

    Another recipe I am posting for safe keeping, from Land O Lakes Cookbook. Warm, soft melted cheese complements a green salad laced with fresh herb leaves.

    Recipe #347583

    126 Reviews |  By Bergy

    These pot stickers are 100% better than any you can buy and well worth the extra effort. I like to make them and then freeze them so all you have to do is the final steps just before you serve them. I make them every Christmas to have as a quick appetizer. One review commented that she had trouble with them sticking together when she defrosted them - I have not had this happen however to be sure it doesn't happen to you defrost them separated. I have also fried them directly from the freezer. They only take a few seconds more to cook.

    Recipe #13320

    The owner of Birk's Gashaus a B&B in Hermann, MO gave me this recipe to with french toast. It's really easy and yummy!

    Recipe #37173

    62 Reviews |  By keen5

    Guests will think you spent hours preparing these appetizers. They are very pleasing to the eye and the taste of Brie, caramelized onions and caraway is delicious. Prep time is approximate and includes the 15 minute chill time.

    Recipe #73844

    While this would work fine in an oven, I prefer grilled or smoked pork loin. It's a relatively fast cook and flavorful meal especially stuffed with Swiss cheese and fresh spinach.

    Recipe #185739

    We're in a middle of a week-long 40°C+ (104°F+) heatwave in Melbourne, so I was looking for something that is easy, healthy & is not going to require standing over a hot flame. I found this recipe on cuisine.com.auby Kylie Davis published in The Sydney Morning Herald Friday January 16, 2009

    Recipe #352900

    227 Reviews |  By Tish

    We got the best fish tacos in a little fishing village in Mexico. I have tried to recreate them as best as possible

    Recipe #26516

    This is a delicious butternut squash recipe from Ina Garten / The Barefoot Contessa. We really enjoy this during the holidays. It is best when the squash is cut in medium to large chunks so that the outside gets a maple-flavored crust, and the inside stays soft and delicious.

    Recipe #106627

    This is a tasty under 30 minute meal perfect for a busy day and made with ingredients usually on hand. The recipe serves the meat mixture in pitas, but flour tortillas or lettuce wraps would be a good choice too. The recipe is from Family Circle magazine.

    Recipe #169315

    If you adore artichokes, you should adore this CHEESY appetizer. This takes your next gathering to the sophisticated level. Great for special occasions, if you are having a large get together you will probably want to double this recipe, and keep it warm.

    Recipe #118325

    The Gabby Gourmet (Fred Wix) says of his chili recipe: "If you’re a true chili afficionado, there will be no beans, but if you want beans, put 'em in! Just add the beans as a final ingredient." Posted for Zaar World Tour II and the Mexican Savory Chocolate Challenge.

    Recipe #174503

    This is a fabulous recipe that I adapted from a great cookbook "Pressure Cooking for Everyone". It was originally Pork Chops with Cherry-Black Currant Sauce. I substituted some sweetened dried cranberries for the dried cherries and some lingonberry jam for the black currant preserves. I also substituted some champagne-pomegranate vinegar for the white wine vinegar, so feel encouraged to substitute different vinegars! I used boneless chops I get at Costco that are a little more than an inch thick. I made some minor adjustments to the instructions and made the recipe my own. There ends up being the perfect amount of sauce for 2 and you can stretch it to four chops, but no more than that without doubling the sauce. I think from now on I will just double the sauce it's so good. I think there is some room for different substitutions with this recipe, so feel free to get creative! One important note...there is almost no liquid in the pot when you bring the PC to high pressure, which seems very odd. But the cooking time is zero, so the meat does not have time to scorch. It seems weird, but it works fine! IT IS CRITICAL that you take the temp of the pork chops. Because of the varying thickness of chops and of PC's, you must ensure your chops are cooked to 145 degrees for food safety reasons. If they are under done, just stick them back in the PC, bring to high pressure again and either quick release or natural release depending on how much more they needed to cook.

    Recipe #200486

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