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    You are in: Home / Cookbooks / **My TOP Favorites For 2008**
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    20 recipes in

    **My TOP Favorites For 2008**

    These are what I consider to be "Outstanding" recipes for 2008. Though many others were great also, these are the ones that stick in my mind the most!

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    Got this from a nutritionist friend of mine. It has flax seed, and walnuts are good for you - the only nut that has omega 3's. Sometimes I'll also add a cup of sunflower seeds. My daughter loves it and a 8 yo friend was over and tried it. His comment: "This is tasty!" I gave the recipe to his mom and she made it for a school function and it was a hit! I use rolled oats, but you could use quick oats too. I use this on top of fruit and yogurt for a healthy breakfast.

    Recipe #201000

    For a Romantic touch, bake these in heart shaped muffin tins.

    Recipe #283073

    You've never had baked apples like this before! This is an old family recipe that is 'required' at Thanksgiving but eaten all year round.

    Recipe #94994

    7 Reviews |  By GinnyP

    This recipe is from Ponti Seafood Grill in Seattle. I was thrilled to find it at Epicurious, because since my husband needs gluten-free, I can make this favorite at home using the right ingredients. I didn't change a thing on this recipe, but we like ours hot! Time includes time for the chutney.

    Recipe #35863

    I searched for this recipe on-line. I found a link to it from a Knoxsville, TN news station that Carrabba's Italian Grill was the presenter for chicken marsala. It includes the spices for the chicken before grilling. WBIR.com-recipes. Update: I always use 8 oz. fresh mushrooms and add them while sauteeing the shallots, so changed the recipe to my way of making it. Also can add more cornstarch for a thicker sauce, but start with the stated amount and add more to liking.

    Recipe #220870

    I came up with this tonight to see if I can enjoy enchilada's while trying to cut fats. It turned out to be delicious and did not taste low fat at all :) Easy tripled or doubled

    Recipe #252267

    This is the actual Macaroni Grill recipe for Carmela's Chicken Rigatoni. At home, I use a combination of olive oil (2 T) and butter (4T) instead of butter flavored oil (less overall as well). In addition, I use Kittencal's recipe for caramelized onions http://www.food.com/recipe/kittencals-caramelized-onions-89007.

    Recipe #226968

    This is an adoptee. I have made it many many times and want to be able to help people out when they make it! One of the best I've ever had. Takes some time, but oh so worth it. Good eats ;-)

    Recipe #52488

    Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.

    Recipe #117892

    I am not overly fond of grits but I saw Paula Deen making these canapes and they sounded wonderful. After grit toast is baked, they can be covered and refrigerated to use later. Chopped shrimp and be added to the topping if you like. Time does not include chilling time. I really liked these and would be great to make for guests. I made the topping ahead of time except for the onion rings so they wouldn't get soggy. I added them as I was making the final product. I did cut the recipe into one third for two people so I could try them. I made the grits about 1/4 inch thick. and put about a tablespoon of topping on.

    Recipe #226431

    Very simple, very yummy. This is my favorite kind of cooking...just a few quality ingredients that really compliment each other. Adapted from Paola di Mauro, but given to me by my dad who is a sophisticated foodie who also appreciates simple tastes.

    Recipe #223319

    If you want an authentic Maine Lobster Roll, all you will have in it is lobster and a just a tad of mayonnaise. Nothing else. Other things may be good and have them if you like, but a Maine one is maine-ly lobster. You may put it on any roll you like, but I generally use a hotdog type roll with the slit on top. A homemade hotdog roll would be wonderful. I always have the pieces pretty good sized so you can see the claw and pieces of the tail. Yummy!!!

    Recipe #215429

    These are a show-stopper! And so good! Fantastic for company, too! Nice served with grilled vegetables, a rice pilaf and crusty French bread!

    Recipe #228628

    This is English cookery at its best! Recipe given by James Beard.

    Recipe #67591

    This is a recipe from Ricardo.

    Recipe #198732

    Wondering what to do with leftover sauce when you make Recipe #22782? Here is the perfect answer. Don't skimp on the sauce--this is best when you use 6-7 cups of sauce. Prep time assumes you have already made sauce. I like to make this up in 2 smaller casseroles so I can serve my family one and freeze the 2nd one for later.

    Recipe #28559

    A quick recipe to do, no need to marinade the pork chops. One of my favorite bbq recipe. Comes from Coup de Pouce (magazine in Quebec)

    Recipe #238539

    Tasty, quick and easy side dish.

    Recipe #112042

    This pie is magical! I think the secret is the lemon juice and lemon zest, or maybe it's the flaky crust. The pie crust makes two shells, I save the second shell for a quiche, or freeze it for another pie at some later date. One of my best friends always wants me to make this when she has covered dish parties, or we invite them to dinner. The recipe is adapted from a wonderful cookbook, Twelve Company Dinners, that my father gave to me Christmas, 1964. I have posted a separate recipe of the Recipe #408669 for anyone who needs more detailed instruction and more pictures. For the best pie, be sure to remove filling from the heat before you stir in the lemon juice and butter and spread the meringue while the filling is hot! Be sure to add 3 to 6 hours for cooling. Time includes firming up time. If no Pie Mix: 1 1/2 cups sugar 3 tablespoons corn starch 3 tablespoons flour dash salt 1 1/2 cups water 3 egg yolks the same butter, lemon rind, and juice.

    Recipe #182002

    This recipe came from Lynn Scully, Rancho Santa Fe, California via Emeril's Holiday Cookie show. And it's a show stopper!

    Recipe #148060


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