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    You are in: Home / Cookbooks / I wish there were more than 5 stars!
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    113 recipes in

    I wish there were more than 5 stars!

    This is a group of recipes that left us thinking WOW! after we ate them-I wish there were more than 5 stars to give this!
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    I found this AMAZING pie on another website some weeks ago when I was looking for a good key lime pie recipe that did not include a meringue topping (my fiance doesn't care for it). According to that site, this is the key lime pie served at the famous Catahoula's restaurant in Louisiana. Normally I am not a big fan of key lime pie, but this one is a winner! I'm including the recipe for the crust if you want to make your own; I simply used a store-bought prepared graham cracker crust, and it worked just fine. For a pretty presentation, pipe whipped cream around the edges of the pie, and garnish with fresh lime zest.

    Recipe #347541

    3 Reviews |  By lazyme

    I found this recipe in Bon Appetit magazine and it sounds delicious. I love butternut squash and am looking forward to making this. Even though there are lots of steps, they sound simple enough and it can be made a day ahead.

    Recipe #315169

    5 Reviews |  By I'mPat

    From one of my favourite shows Australian Ready Steady Cook and Chef Manu Fiedel. Have estimate icing sugar and whipped cream amounts (think it would also be nice served with custard. Cooking and preparation times are estimated.

    Recipe #373534

    A SPEEDY cajun themed main-dish salad. Recipe from Cooking Light, May 1998. It is very highly rated on their website. After making this recipe, I have to say I was pleased. I marinated my mushrooms for about 30 minutes and they had great flavor. I used Emeril Essence (left over from another recipe) as the Cajun seasoning. My only suggestion would be to cut the mushrooms very thin so that they aren't rubbery after cooking. ENJOY!

    Recipe #380946

    The British have always been fond of highly spiced food, a taste which can be traced back in our cooking to medieval times and which can be seen today in our pungent commercially prepared sauces and mustards. This tasty curried broth belongs to the early nineteenth century and is part of the heritage of the British Raj. British people who spent years in India grew to love the local spicy food and brought back their favourite recipes which were adapted in the Victorian kitchen. "Pepper Water" was the nearest thing to soup in the cuisine of India, and indeed the word mulligatawny comes from the Tamil words molegoo (pepper) and tunes (water). It was originally a vegetarian 'sauce', but the British added meat and various other ingredients to create a variety of mulligatawnies, which were popular in India and Ceylon, but had an extremely bad press back home in England! A basic peppered water was flavoured with various other ingredients, then the soup would be served with side bowls of cooked rice, lime wedges, grated coconut, snippets of fried bacon, quartered hard-boiled eggs and sliced chillies. You helped yourself to what you wanted - a meal in itself. I serve mine with Raita and Chutney, and sometimes hard-boiled eggs, you can add whatever you like to the basic soup posted below. This recipe was taken from The Memsahib's Cookbook and has been adapted to personal taste.

    Recipe #257944

    9 Reviews |  By PaulaG

    I purchased this wonderful cookbook over the holidays--The Food of India, A Journey for Food Lovers and found this wonderful recipe. It is very easy to put together and is delicious served over rice.

    Recipe #347795

    A French potato salad with anchovies adapted from a book on Mediterranean cuisine. Can be served warm or at room temperature.

    Recipe #176066

    This chutney is a beautiful colour...especially when you use the deep deep orange apricots. I just guessed at the amount of jars and it is not stated in the recipe.

    Recipe #328935

    Based on a recipe from Williams-Sonoma’s book, Savoring Spain & Portugal. The intro to the recipe states, “Although escalivar means 'to grill,' many restaurant cooks in Spain roast their vegetables, as it is easier and requires less maintenance. I have joined them.“ I haven’t tried this yet.

    Recipe #370866

    Great for bbq's and picnics. To take and go-prepare the dressing and place it in a screw-top jar. Assemble just prior to serving.

    Recipe #380251

    This recipe appeared in the Chicago Tribune today (4/17/02). I haven't tried it yet, but it promises to be delicious and I thought I should share it.

    Recipe #25587

    This is a yummy, healthy salad recipe, which will have you come back for more. :) Well at least, if you like earthy beet flavour, combined with sweet apple and salty feat cheese. I hope youll enjoy! The original version of this dish comes from German chef Tim Mälzer.

    Recipe #410719

    Delicious on a ham and cheese sandwich or on cheese & crackers.

    Recipe #372978

    Chilli jam is a very popular item in Australia. My hubby even likes it on his vanilla and/or chocolate ice cream. I finally came up with this recipe -- that is easy-to-make, and not too hot and not sweet. The fish sauce gives the flavour an Asian twist. As an aside, my tablespoon is equal to 3 teaspoons. For a hotter result, you can leave the seeds in the chillies, or simply use more.

    Recipe #421053

    Good with just about anything!! I sometimes add a teaspoon of dried herbs to the stock.After you transeferred the onions to the pan..add some stock to the tray, stir to loosen whatever bits are left on the tray and add it whilst making the gravy..it will add color and taste!

    Recipe #111845

    This is my favourite sauce for corned beef.

    Recipe #300952

    1 Reviews |  By Tisme

    Saw this recipe on a television show being made and just had to try these. They have egg or breadcrumbs, they are all snapper and vegetables. They hold together quite well and a very tasty. The original recipe calls for pan frying but I lightly oiled an oven tray and used in the oven. I think the B.B.Q. would be great! They could also be made smaller and would make great appetizers.

    Recipe #380103

    Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!

    Recipe #348967

    This was in my clipping stash which I am trying to clean out. Salmon is not traditional Thai but with the typical Thai seasonings, it should fit right in. The sauce is optional but sounds delicious. I am always looking for fish recipes as we try to incorporate 2 to 3 servings a week.

    Recipe #308148

    There are fish stews with potatoes and tomatoes in every country around the Mediterranean. This one is herby, aromatic and slightly peppery. To balance the flavours, start with just a little harissa or chili powder and add more later if you wish. Use any white fish such as hake, cod, haddock or turbot and serve with some toasted bread.

    Recipe #355386

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