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    You are in: Home / Cookbooks / BB's 123 Recipe
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    124 recipes in

    BB's 123 Recipe

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    This is so simple, I can't believe I couldn't find it anywhere on zaar. The onion keeps the fish from drying out and gives a lovely mild flavor. We especially like Telipia, but any white fish can be used, as well as any of your favorite fish seasonings. We like lemon pepper or Dominant One (an all seasoning mix from hubby's Indiana hometown spice factory www.marionkay.com). Fresh fish from a camping trip is good also, in fact this method is great for outdoors, as it can be cooked on the grill for 20 min, clean up is a snap, just toss the foil.

    Recipe #482385

    quick and easy.If making marinade for chcken, I use 1 T. worcestershire, for pork and beef I use the full 2 T. Original recipe calls for 1 T. poultry seasoning, we don't use it. Enough marinade for 6-8 pieces of meat, maybe more. Grill on med coals about 20 min.

    Recipe #480684

    This pizza is one of the best 10 recipes printed in "O" magazine since day one-about 750 recipes in total. Created by Susan Spungen from the March 2008 issue The Oprah Magazine The dough recipe yields enough dough for four 10-inch pizzas. Use half here; freeze the other half double-wrapped in plastic. You can use whole wheat flour in place of up to 1 cup white flour and more ricotta and parmesan cheese can be added as desired. NOTE: when I first posted this recipe, I included ABM instructions, after trying it in the bread maker twice, I've decided this dough should be made by hand. .

    Recipe #458064

    The Swiss Chard and Artichokes combined with parmesan and mozzarella cheese makes for a unique and tasty pizza. You can use a store bough pizza dough (Trader Joes is good) or use this quick and easy pizza crust. Note: I have revised the recipe and added bacon and more cheese. Select chard with fresh green leaves; avoid those that are yellow or discolored,store unwashed leaves in plastic bags in the crisper in the refrigerator for 2 to 3 days. This recipe is a spin off from http://www.farmgirlfare.com/

    Recipe #458058

    The rich flavor of Gruyere cheese blends nicely with the garlic forming a full bodied loaf. Gruyère is generally known as one of the finest cheeses for baking, having a distinctive but not overpowering taste. If you can't find Gruyere, traditional Swiss cheese can be substituted. I have adapted this recipe to be made in an automatic bread maker on dough cycle, then formed into a loaf. The cheese needs to be shredded coarsley or chopped into 1/8-1/4" pieces.

    Recipe #458056

    This is a very krispie cookie, the brown sugar and coconut mixed with the oatmeal makes it a light and flavorful cookie. The dough rolls can be frozen for up to 2 months if stored in a ziplock freezer bag. Great for unexpected guests, as it only takes 10 minutes to slice and bake. This cookie recipe is the most requested at hubby's pool league games. Number of cookies depends on how thick you slice them.

    Recipe #457971

    A sweet bread adorned with orange, dried mango and pineapple and spiked with crystalized ginger. A favorite in Tahiti, but served throughout the Pacific.

    Recipe #457968

    Great BBQ flavor with crispy edges with an Asian flair. We use our grill rotisserie, but you can cook directly on oiled grates in your grill or as kabobs. Marinate time is not included in prep time.

    Recipe #457961

    Thiis comes from "The Silver Palate Good Times Cookbook". Anyone who came of age in the early 80′s and loved good food has either been to this charming Manhattan restaurant or own one of the many cookbooks authored by Sheila Lukins and Jule Rosso. Sunday mornings, it was standing room only (well, not really standing room) we were actually standing outside as the restaurant was very small and cozy. Ah, I love memories that are filled with good food, good friends and delightful conversation, such is "The Silver Palate:. This fondue combines the culinary flavors of three cheeses and white wine, how can you go wrong?

    Recipe #456972

    Vermouth or Gruppa flavor the onions, all spun together with rich Swis Gruy'ere Cheese. This version has no potatoes added to the pasta.You could cut back on the high fat by using fat free half and half and omitting the bacon, but why?

    Recipe #456929

    From "Aromas from Ghana Cookbook" by Cynthia Agbozo. These fritters are spiked with ginger, red onion and Scotch Bonnet Chilies. They can be served with peanuts as a snack or along side an african stew.

    Recipe #456744

    Canned or fresh mangos can be used in this quick tropical dessert but, fresh mangos (right off the tree in Costa Rica) are better. Best served warm topped with vanilla ice cream. If using canned; substitute 2 (14 oz.) canned mangos for fresh). Mangos, Pineapples and Macadamia nuts are widely grown in Costa Rica. Macadamia nuts form the staple diet of the Hyacinth Macaw ,Native to South America, these large parrots are one of the few animals, humans aside, which are capable of cracking and shelling the nut. Macadamia nuts form the staple diet of the Hyacinth Macaw in captivity.

    Recipe #456383

    An outrageously funny name for a drink that comes with a powerful punch. This tasts just like fruit punch, but is lethally loaded with alcohol. The cranberry hits you upfront, and slowly gives way to the pineapple and subtle underpinnings of almonds. Popular throughout the Pacific Islands, and made by the pitcher at beach bars everywhere. I found this while looking for ZWT 7 recipes.

    Recipe #456169

    Spiced with Harissa, serrano chilies,black olives and cumin topped with feta cheese and almonds. A delightful warm weather salad. This is a recipe I put together for ZWT-7, Africa.

    Recipe #456080

    A flavorful combination of red chile & cilantro in this Argentian chimichurri sauce. Skirt steak is popular in Argentina, if you can't find Skirt steak, you can substitute flat iron or flank steak. It is best to grill the steak to medium or medium rare. This comes from the Williams Sonoma Latin Cookbook. I am posting for ZWT 7; South America.It is said that in the mid 1800s, an Englishman and bon vivant, Jimmy Curry arrived in Argentina, He quickly fell in love with the aroma and taste of the roasted meats and set about to create a spicy accompaniment to show his appreciation for the tasty barbecue. He gathered spices such as chili pepper, sweet red pepper, tomatoes, onions and garlic, and combined them with rosemary, oregano, thyme and salt.The sauce caught on quickly, and today has become the traditional sauce of Argentina.

    Recipe #456036

    An Italian after-dinner/desert drink from the chefs at Hotel Villa Cipriani in Aslo, Italy. Delish!

    Recipe #455479

    You can serve the Flat Iron Steak with or without the sauce, but I highly recommend the sauce, sometimes I actually double the recipe. Brandy can be substituted for Cognac and sometimes I use boullion cubes to make my own broth as a $$ saver. The Hot Sauce is the bottled sauce in the hispanic food section, not chunky salsa, the label reads "Salsa Picante, Mexican Hot Sauce". Prep time does not include marinating time.

    Recipe #453928

    The Carmelized Onions and Sour Cream Horseradish Sauce makes this meatloaf delightful. I found this at KalynKitchen.com

    Recipe #453918

    Quick Garlic and Lemon flavored Salmon cooked in a skillet. From BHG.

    Recipe #453760

    Another eash salad from Almost Homemade. The dijon mustard is optional.

    Recipe #453562

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