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    You are in: Home / Cookbooks / Dinner ideas for Jeanne and the bean
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    38 recipes in

    Dinner ideas for Jeanne and the bean

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    3 Reviews |  By twissis

    With this recipe I say a fond farewell to *THE BEST OF COOKING* by Arne Kruger & Annette Wolter & note my thanks for adding several new, tempting, easy quick-fix + creatively inspired ways to use leftovers to my personal cookbook. This is another recipe of the latter & uses leftover roast beef in a tasty way to prove you need not become bored w/an excess of leftovers. *Enjoy*

    Recipe #226986

    9 Reviews |  By loof

    From an old issue of the Houston Chronicle. This is like a cobbler or crisp but with cranberries - yum!

    Recipe #310628

    3 Reviews |  By Annacia

    This hot chocolate recipe calls for two different kinds of chocolate, honey and butter, and it's whipped frothy. The evaporated milk makes for an extra rich cup of cocoa that’s simply decadent!

    Recipe #309912

    Looking for a candy combo of chocolate, cranberry & cashew I caem across this recipe at candy.about.com, & it suited my needs perfectly! However, if your situation includes the bark sitting around a long time in warm temperatures, it's suggested that 'real' chopped chocolate be used & tempered so that it won't melt in the heat!

    Recipe #292025

    3 Reviews |  By gertc96

    I was looking for some new ideas for my kids lunchboxes and ran across these.... They were a winner.... My kids love avocado and they made this wrap number one on their request list for lunches.....

    Recipe #300390

    Low fat pumpkin chowder, one of my son's favorites (without the cayenne). Very easy to put together with very little prep time. WW points = 3/serving

    Recipe #294822

    Another upside-down cake recipe passed on to me by a friend! This one I haven't yet made, but from the looks of the recipe, it should taste wonderful!

    Recipe #296513

    3 Reviews |  By PaulaG

    Another recipe that was in my Sun-Maid Raisin booklet. The dressing has a wonderful blending of flavors for summer cookouts.

    Recipe #295415

    The original recipe came from a bulletin board and has been modified to suit my own tastes. (If you recognize this as your own, let me know 'cause I'd love to give you credit.) A great way to get a tasty entree on the table without a lot of time or effort. I usually serve this with crispy green beans and brown and wild rice pilaf.

    Recipe #106968

    Based on a Cooking Light recipe, this has been modified to suit my own tastes. The sweet onions and balsamic vinegar create a lovely contrast in flavors that pair together so well. I usually serve this with couscous or brown rice with a green vegetable such as zucchini or spinach. Reheats well for lunch the next day.

    Recipe #107384

    The original recipe comes from one of my favorite Italian cookbooks. Adapted to my own tastes and availability of ingredients, this comforting stew packs lots of flavor and can easily be thrown together for a mid-week meal. I usually serve mine with a nice green salad on the side.

    Recipe #123854

    Based on a Weight Watchers recipe, I've tweaked this to suit my own tastes to create a little more flavor contrast between the polenta and chicken. Though the dish is light, family and guests will never know it. I usually serve this with some black beans and a crispy green salad,

    Recipe #110442

    This recipe comes from New Zealand celebrity chef Mike King courtesy of the NZ Pork Industry Board. The marinade is simple to prepare and imparts a wonderful smell and aroma to the pork. As written, this recipe includes my favorite vegetables for kebabs but you should feel free to use your own. Cooking time includes marinading the pork.

    Recipe #134856

    When I first found this recipe on the Weight Watchers website, I was amused by the idea of a Moroccan dish featuring pork as most of the natives I know from this country are Muslim. Though I will never serve this dish to them, I love the flavors of the marinade and have made some changes that make this truly delicious.

    Recipe #134050

    Recently had an extra pint of cherry tomatoes on hand and was in search of comfort food. Devised this soup in a pinch and thought it was worth sharing. Mine was a quick soup for one but the recipe has been scaled up and uses the more economical Roma tomato. If you have lots of cherry or grape tomatoes -- they have a sweetness that pairs beautifully with the vinegar -- use them or do a mix with the roma tomatoes. If you are making this Kosher, skip the cheese or be sure to use vegetable broth.

    Recipe #131639

    Found the orginal recipe on a Canadian cooking site and have modified it a bit to make this dish a bit lighter. If you have a favorite Bechamel sauce that you would prefer to use, by all means do so. Poisted for the Zaar World Tour.

    Recipe #137649

    Always in search of recipes that feature cardamom, I found this on the Internet. My undersyaning is that it is a rendition of a dish popular in the UK and most likely invented there. The mariade is similar to a tandoori paste but with a creamy aromatic welll seasoned with cardamom, cinnamon and other spices. I have not tried it yet but wanted it here fore safekeeping and decided to share it as well.

    Recipe #137870

    Found this recipe on the website of a German cook named Marion. Though honey and mustard are commonly paired, the addition of orange and dill is new to me. This is an untried recipe posted for the Zaar World Tour.

    Recipe #140568

    Some time ago there was a post in the Tex-Mex/Mexican Food Forum asking if it was possible to find reduced fat recipes. This recipe is proof positive that it can be done. I have not tried this yet but will soon.

    Recipe #138701

    As a big fan of yogurt based marinades for chicken (for example Chicken Tikka), this one immediately caught my eye. Unlike Tikka, you only marinate this one for 30-45 minutes so it doesn't require much planning ahead. I have not tried this one yet but wanted to make it public for the Zaar World Tour. Cooking time include time to marinate the chicken.

    Recipe #138110

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