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*
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!
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.
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.
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.
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,
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.
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.
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.
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.
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.
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.
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.
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.