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    You are in: Home / Cookbooks / Gotta Try!
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    61 recipes in

    Gotta Try!

    These recipes sound great. I've saved them here to try later.
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    This is from my Eat Well Stay Well cookbook. I haven’t tried it yet, but I’m typing it up for ZWT II. This recipe is an adaptation of the classic veal version. Serves 4.

    Recipe #172988

    40 Reviews |  By Mirj

    This recipes comes from a fellow Israeli foodie, Gabi Shahar. I tried it out recently (am on a quinoa kick these days) and it's very good. A good alternative to tabbouli or couscous as a cool summer grain salad.

    Recipe #65131

    I love this recipe you can use chicken or substitute beef. Its great either way! To save myself time on making chicken I buy the pre-seasoned shredded chicken or seasoned ground beef. If I don't buy premade stuff, i always season my meat.

    Recipe #98382

    139 Reviews |  By Derf

    This is soooo nummmmy!! for lemon lovers. Very good warm or cold. (have been making this for years and cannot remember where it came from, probably from my Mom.)

    Recipe #38953

    From the "Seven Fires" Argentine cookbook. "The combination of fruitiness, bitterness, and a floral bouquet in a lemon confit helps to focus and refine the powerful flavor of grilled meat, poultry, and fish." You could also chop some of it finely to add to a vinaigrette or a light pasta dish. You can save your juiced lemon halves in the freezer until you have enough to make a batch. Also, if you cannot use the confit fast enough, you may want to store it in small containers in the freezer to eliminate the possibility of microbial growth.

    Recipe #478122

    We made this last night and it was really good - really good piece of chicken and I never say that!!! It was moist. We ate the chicken over brown rice with steamed broccoli, and it was a perfect little Monday night meal, not time consuming at all. Oh, I should add, this comes from Susan Spicer's cookbook Crescent City Cooking, which I am steadily working my way through....and all the recipes are fantastic (with the exception of Shrimp Clemenceau)...

    Recipe #371738

    Not sure how many restaurants Armadillo Willy's have, but the one I usually go to is their original one and the one I've been going for something like 30 years. It's a BBQ restaurant with what I think of as one of the better tasting BBQ around. They also have this coleslaw that I really like. I've seen other clones but the one near us do not have onion, apple, green onion in their's. Taking it apart, it is chopped green cabbage with some red cabbage for color only, small amount of shredded carrots, cilantro and peanuts. What makes this coleslaw tasty is the spiciness. I've experimented with this dressing and it's not 100% there yet to the original one, but it's getting awfully close. The way most of these smaller places work is they incorporate what's available to them in their side offerings. And the cost is something they must look at. They keep 2-3 types of hot sauces for you to take to the table and I think that's where the spiciness is coming from.

    Recipe #477148

    This is a recipe I came up with by taking bits and pieces from other recipes. Everyone LOVES this potato salad - even people who don't like potato salad! The cook time includes chilling the potatoes overnight.

    Recipe #181371

    Not even remotely healthy, but oh so good. The chocolate drizzle can be optional. From Jane Rockmill's "I Love Bacon" cookbook. Great as a gift or bakesale.

    Recipe #477905

    Make the pesto in advance and refrigerate until ready to use. The rest goes quickly. From Sticky Gooey Creamy Chewy Blog.

    Recipe #477953

    Easy, impressive looking, and delicious. Steam the asparagus and wrap the bundles in advance, sear or grill just before serving. The simple balsamic reduction drizzle at the end really completes the dish, so don't omit it! From Saveur's web site. "This recipe comes from Nick’s Italian Cafe in McMinnville, Oregon, where chef and owner Nick Peirano uses ordinary balsamic vinegar and a pinch of sugar in the syrup accompanies these seared asparagus stalks. The recipe appeared in David Sarasohn’s article “Nick Peirano Feeds the Oregon Wine Country” (March 2004)...according to Nick Peirano, you may also charcoal-grill these bundles. For the syrup, he uses ordinary balsamic vinegar—nothing expensive—and sometimes adds a pinch of sugar at the end to sweeten it."

    Recipe #477321

    1 Reviews |  By Zeldaz

    A restaurant-style technique for the home cook; the meat is browned in a skillet and finished in the oven. I use dry white vermouth for the wine. A Splendid Table recipe. This recipe doubles easily.

    Recipe #474159

    I love Quiche Lorraine, and wanted to make it this morning, but was out of half and half. I substituted a mixture of one cup 1% milk, and one cup of heavy cream, and was delighted with the result! And no wonder, the original French recipe is 18% butterfat, which is what this recipe turns out to be. That is what makes this so unbelievably yummy! I make it with Recipe #483999 Splurge once in a while, you deserve it!

    Recipe #466824

    A twist on a few other recipes. . .using ingredients I had on hand. . .and it turned out great! Feel free to have fun and add green onion and kalamata olives if you like - and feta can be subbed for the mozzarella.

    Recipe #442271

    I found this recipe online posted on a blog by "Newlyweds". States that this recipe is adapted from the Plano Jr. League Cookbook. Sounds amazing!

    Recipe #442272

    A restaurant quality wonderful recipe from Vegetarian Times, October 2010. I think just the pear itself would be wonderful (no need to serve it atop greens). This is such a simple recipe. Love it! Easy enough to make mid-week but fancy enough for a dinner party to WOW your guests.

    Recipe #441483

    Sometimes we just need simple. Good use for leftovers, kid friendly, fast and easy, freezable and delicious. Beat that. (Note: Can sub tuna, drained.) Oh, don't leave out the parmesan. It makes the dish.

    Recipe #403512

    Another variation on chicken enchiladas - almost up to 500 on 'Zaar it looks like. Well, you can't have too many enchiladas, in our opinion! This is our favorite. We tried a variety of recipes and then ended up developing this one by taking our favorite elements from the others, with particular enjoyment of the sour cream/cream cheese addition from Recipe #39681, and personal preference (we like more veggies in ours than most seem to have in them). Low-fat/fat-free dairy products can be used - just be aware that fat-free cheese doesn't always melt as well as low-fat or regular does, so watch it carefully for doneness if that is used. Enjoy this with any kind of enchilada sauce - we've used red sauce, green chile sauce, sour cream sauce (I generally just make this like a roux, but add a combination of sour cream and chicken broth instead of milk), and mole sauce - my favorite! (I would highly recommend Recipe #35659). Feel free to add more sauce or cheese, as desired ... I've learned that we seem to like less of those ingredients than others :)

    Recipe #347454

    1 Reviews |  By I'mPat

    In my endeavour to try new foods I have not had before, in this case fennel I am posting this recipe from Australian Delicious as it appeals to me and hope it will you too.

    Recipe #437488

    This is an easy and quick soup to prepare. And the flavor is wonderful! I hope you think so too!

    Recipe #46322

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