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    You are in: Home / Cookbooks / FINE DINING RECIPES posted by members ...
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    74 recipes in

    FINE DINING RECIPES posted by members ...

    In July 2010 we started a game challenge on CELEBRITY CHEFS & FAMOUS COOKS FORUM, where members were asked to post recipes they experienced as "fine dining", recipes which could be served in any top-class restaurant. This was the result ...
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    Cacciatora should be cooked slowly so that the flavors blend and the chicken is tender. Simmer slowly and when finished, dip some hard crusted Italian bread in the sauce. Mangia! Mangia!

    Recipe #321624

    This is a typical Swedish or Danish recipe, with the finishing touches provided by Ken Hanson from Scandia in Los Angeles. Great for the hot weather we are having right now. Chill the individual soup cups before serving! These are appetizer or 1st course sized servings. Cooking time includes cooking and chilling time.

    Recipe #371315

    Easy and delicious!! Summertime favorite

    Recipe #29978

    4 Reviews |  By PaulaG

    This recipe is courtesy of Omaha Steaks. Makes an easy and elegant dinner for two.

    Recipe #210012

    1 Reviews |  By Sara 76

    Living on the West Coast, we get a loy of cray during the summer. We eat most of them as we get them, just fresh with some salad, but this is a really yummy way to use up any that have been in the freezer for a while.

    Recipe #334219

    3 Reviews |  By Shawn C

    Nice meal for a romantic evening date night. Or a elegant appetizer for a dinner party, especially if you can fine some nice scallop shells to bake and serve them in. You can prepare them earlier in the day and refrigerate until ready to bake (without topping) and then top and bake when needed.

    Recipe #334687

    This is one of my favorite "ripped out of a magazine recipes".

    Recipe #429081

    Created for RSC #9. THE SERVING SIZE HAS BEEN CORRECTED! It originally stated 8-10 servings and should be 2-4 and the reviewers were certainly right! The ingredients should yield you about 8 pancakes based on their small size. Crispy potato pancakes topped with caramelized onions, smoked salmon and dill sour cream. I would serve two of these as a first course per person, or serve 4 as a light lunch.

    Recipe #211538

    5 Reviews |  By Rita~

    Tigerduck set the ingredients nicely to Celebrate Chinese New Year beginning February 18 is called the Spring Festival! Year of the Pig! Chicken symbolizes happiness and prosperity--especially when served whole, serving it with an orange sauce because oranges represent wealth and good fortune they are China's most plentiful fruit. You can serve over rice or Longevity Noodles (which represent a long life an old superstition says that it's bad luck to cut them so leave them whole) to help absorb the sauce. This recipes integrates Asian (orange sauce), then a cooking Technique from Italy (an old method from Tuscany, what they call pollo al mattone), And a Tex-Mex (addition from the spicy smoky rub) a fusion to create this innovation of explosive new tastes and textures. Yes, bricks for the weight which will flatten the chicken resulting in a very crispy skin and a tender bird. Butterfly - Set the chicken on a board breast side down. With heavy kitchen scissors, cut along either side of the backbone, beginning at the tail end and cutting up. With one hand on each side of the chicken, open it forcefully, bending it back so the breastbone pulls away from the flesh on one side. With your hands, pull out the diamond-shaped purple bone in the center of the breast. If you don't have a pan large enough to hold the bird flat in 1 piece cut with the shears, along the center of the breast to halve the bird so to fit in 2 pans. ------

    Recipe #211560

    4 Reviews |  By Bergy

    Simple yet elegant - this is a make over of the old standard gourmet recipe. Serve with fresh fruit salad.

    Recipe #19170

    A Spanish chicken dish eaten all over Spain and the Mediterranean area. Simple to prepare, and delicious. Serve with roasted potatoes or over rice.

    Recipe #428894

    Made in minutes with just four ingredients, this chutney makes a great side dish. You can also use it to perk up grilled chicken, roasted vegetables, or tortilla wraps.

    Recipe #266319

    This dish is for people who love hot and spicy foods. The curry paste I use comes in a small 114 gram can and is called 'Brand Maesri Red Curry Paste' I found it in an Asian store. I normally microwave the oysters but you can place them on the BBQ (Bottom facing down) or put them under the griller/boiler. I first tasted something similar to this at a Ballarat Indian/Italian/Thai Restaurant called Restaurante Da-Uday -

    Recipe #211187

    2 Reviews |  By I'mPat

    From Australian BH&G Diabetic Living issue 12 2007. Have not included cooling time for scones in times.

    Recipe #264039

    A starter for 6 or light meal for 4 with French/pitta bread We had this as a delicious starter at a friends house, and I begged her for the recipe, I cant wait to try it!! I'm guessing at the amount of halloumi, but basically you want to have about four 'fingers' per person, as a starter. The dressing was marvellous! I love halloumi but have never tried making it, well, thats now going to change :D

    Recipe #317733

    5 Reviews |  By TeresaS

    This is another recipe out of our local KCTS cookbook called "Favorite Recipes". It was sent in by a viewer in Kirkland, Washington.

    Recipe #414467

    Delicate pink shrimps nestled in spiced butter that are packed into earthenware pots, and sealed with golden clarified butter - quintessential British fare that is tinged with timeless elegance of an old-fashioned Seaside teatime treat! Although Morecambe Bay in the North West of England is most famous for its potted shrimps, I remember these amazing Yorkshire Shrimp Teas from my childhood; you would see signs outside country cottages and farmhouses along the Yorkshire coastline near Scarborough and Whitby. Potted shrimps are traditionally served with hot toast and lashings of hot (preferably Yorkshire) tea! Serve these potted shrimp as appetisers, or for a real “Yorkshire Shrimp Tea” - with hot buttered toast, fresh lemon wedges and a pot of tea. This recipe is based on a 19th century recipe found in an old country cookbook, which I bought in an antique bookshop in England. (Prep time includes chilling time.)

    Recipe #388364

    This recipe makes delicious use of the 'so good for you' sweet potato. Yams are a white version of sweet potato and can be used equally well. Try serving this with steamed rice, mixed with cooked peas ad sweetcorn. Taken from "Hot And Spicy Cooking": Colour Library

    Recipe #378702

    A very moist Kahlua cake that is made with items I almost always have on hand.

    Recipe #406705

    27 Reviews |  By surus

    Part of our annual trek to the mountains is cooking out streamside. This year I decided to try salmon and found this recipe on another site. I scaled it back to feed 2 and marinated the fish for about 6 hours. It was spectacular. You can baste the fish while it's cooking if you wish, but not necessary. We used a grill basket and oiled it first to prevent sticking.

    Recipe #63080

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