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Ashleigh 2010

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This is a great soup for crisp fall evenings. I used thighs or breasts for the cooked chicken and this would be great for leftover chicken.

Recipe #193205

I found this in TOH Quick Cooking magazine. I haven't tried it yet but it looks like something my family and I would love. Plan on trying it soon.

Recipe #51699

Simple and quick! If used to bread meat, I add 1/4 c. Parmesan cheese.

Recipe #54348

DH and I buy at least one loaf a week of ciabatta and eat it with olive oil. I finally decided to see it I could make a better bread than the brands we've tried from the store. We agreed that this is the best bread we've EVER had! The first loaf was gobbled before the second one came out of the oven! :) Can't wait to make it again!! Note: The dough will be VERY sticky - do not add more flour. The bread itself is not tall and fluffy. It has a wonderfully crisp, tender crust. It would be perfect for an Italian sandwich, if cut horizontally, of mozzarella, basil, tomatoes, olive oil, balsamic vinegar and s&p.

Recipe #29100

120 Reviews |  By eboyd

A hearty vegetable soup. Recipe by: Dorothy Lane Markets

Recipe #12039

These pierogies are much better than store bought in my opinion. They take some time to prepare, but they are worth it. Experiment with different fillings...I have tried everything from sauerkraut to tuna salad! If you have never had pierogies, they are pasta pockets usually filled with a potato filling. My grandmother was Polish, and we have always had pierogies at Easter, New Year's and just as a side dish throughout the year. I am always so surprised when people ask what they are because I have always known and just assumed everyone else did :)

Recipe #25849

This is a delicious, super quick side or main dish. I got it from the back of a pasta box and it is yummy!

Recipe #43023

Ratatouille is usually a savoury vegetable stew cooked on top-of-the-stove ... but roasting in the oven intensifies the flavours. For a main course, serve this with salad and crusty bread. (I enjoy it on top of shredded lettuce with a dollop of yogurt cheese.) The recipe comes from Bonnie Stern's MORE HEARTSMART COOKING.

Recipe #75508

This is my favorite recipe for ratatouille. I got it out of a Cuisinart International Cookbook years ago. It is a little labor-intensive but well worth the effort. Ratatouille is served either warm or cold. It is best when made in advance so the flavors mingle. (A food processor with a slicing disc is helpful with this one!)

Recipe #143414

2 Reviews |  By BecR

A good veggie filling for an omelette or a rustic tart; can be served either warm or cold. This recipe makes alot, so you may want to halve it, -or-, freeze it in portions. From 'Modern French Classics' by Camille Le Foll.

Recipe #179449

97 Reviews |  By Geema

Hello Vegetarians...here's a crock pot recipe for you. I love ratatouille because it's so versatile and can be used to make a killer pizza, great on pasta or as part of a casserole with chicken and cheese, or how about ratatouille lasagna? I guess I'd better stop brainstorming and write down these recipes to post too!

Recipe #52757

Gougères originated in the Burgundy region of France. These rather hearty hors d'oeuvres are delicious with a nice glass of red wine!

Recipe #409324

3 Reviews |  By Alskann

A delicious and simple, yet exotic, vegetable rice dish! You can adjust the seasonings to suit your taste. My personal preference is to go light on the curry and heavier on the sage and tarragon.

Recipe #232869

This is a traditional South African recipe, which comes from the great culinary tradition of the Cape Malays -- originally brought in as slaves in the 17th century. It's easy and plain, but great with meats like venison, corned beef tongue or any meat with gravy. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.

Recipe #173004

I found this on the web after searching for African recipes that included broccoli for the Zaar World Tour 2005. It was on the mom-mom website.

Recipe #141308

A delicious spicy dinner that is great during cold weather and is as easy to prepare as most soups.

Recipe #238377

This is a dish from Maa Dagdevien, the "go to guy" for Turksih barbeque. The aleppo pepper can be substitued with 2 tsp. dried red pepper and 2 tsp. paprika. Note: If using red pepper; place red peppers & paprika, in a small bowl,combine with 2 T. warm water and let stand 5 minutes mix into a paste.

Recipe #428775

8 Reviews |  By Annacia

This delicious rice pilaf can stand alone as a side dish, but it's great served as a bed for savory Recipe#414809. CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/saladsandsidedishes/r/Mor_rice_pilaf.htm

Recipe #414811

6 Reviews |  By Dib's

Here's a dish that should be made hours before the rest of the meal, a tasty time saver!

Recipe #43338

A dish that can be served plain, or add sauted shrimp, or whatever else you can think of. The basic recipe is good. We enjoy it plain too.

Recipe #29172

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