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    You are in: Home / Cookbooks / My Unreviewed Recipes for Tag
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    17 recipes in

    My Unreviewed Recipes for Tag


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    Adapted from Sunset Magazine, this only takes about an hour to make and is a very warming weeknight dinner. Not meant to be the real deal, but pretty tasty on its own merit. If you can't find the ground red chiles, you can sub chile powder, or ground red pepper to taste, though it won't be quite the same. Make some corn tortilla quesadillas to go with!

    Recipe #406028

    I got this from a Sunset magazine about 15 years ago and having lost it and found it several times, I'm finally putting it in here for sanity's sake! The recipe calls for sliced deli roast beef, but I've used leftover steak or roast and it's great. The veggies can be played with too--cucumbers, sliced bell peppers, halved cherry tomatoes, bean sprouts have all worked well. It's very refreshing and no cooking! Prep time doesn't include the marinating time. (I've marinated it for about an hour, and that's still enough time)

    Recipe #381867

    Armadillo Willy's is the best rib place in Northern California, IMHO. The closest one to us is about half an hour away, so thankfully they gave out the rub recipe and we can buy the sauce.

    Recipe #383587

    From I-Village, here for safekeeping.

    Recipe #397018

    Vegetarian tomato and fennel soup. Regular oranges work just as well, also. I also add some garlic, sauteed with the onions. I found this in the Chicago Tribune food section that I get emailed to me :)

    Recipe #397024

    Recipe #397041

    This was SO good! It's from Worldwide Recipes, courtesy of "The Chef" and was a quick and delicious recipe for dinner. I love garbanzos AND lentils...but my little carnivore daughter and my DH liked this too :)

    Recipe #246956

    Yes, it sounds wierd, but....it's an easy yummy way with salmon. I was pretty skeptical about the dill pickles, but my friend was right--if you like capers with salmon, then you'll like this! She said she got it from Food & Wine.

    Recipe #307198

    There's a few copycat recipes for this rub that aren't close to what is really in there. This version is much closer to the seasoning they use at the 'Vous in Memphis and is from the AmazingRibs.com site (highly recommended!) I like that this has less salt than a ot of rubs-- and you can add sugar if you like, but since we sauce our ribs, I don't need sugar in the rub. You can leave out the Accent if you have a sensitivity to MSG.

    Recipe #363342

    Or chicken or pork or shrimp...I scribbled this down out of a magazine at my dentist's office over ten years ago...and have loved it ever since. It was originally for tuna steaks, but I've branched out and use it on chicken and pork chops, grilled shrimp, halibut...it's a really tasty sauce. I like to serve it over angel hair pasta tossed with some fresh Italian parsley and olive oil. It's a very quick dinner that never fails for company or family.

    Recipe #319400

    This watermelon gazpacho was a result of a lot of watermelon and several different recipes that I liked only parts of. It's the easiest version I've seen, and everyone who's had it loves it. It's wonderful on hot summer evenings with anything grilled.

    Recipe #181341

    This is adapted from a recipe a friend gave me. I changed it to make it more of a main course salad for us. Every time I make it for friends they ask for the recipe, and with some of my friends, that's real compliment! (Imagine living in Italy and Spain, here in California...what a foodie dream!) The vinaigrette is also very good on other salads or as a dip for shrimp.

    Recipe #241383

    I only know my Italian friends love this and so do we. It freezes extremely well and is easy to make up a huge batch for parties or future dinners. Anything this easy and healthy is something I cook a lot of! With salad and garlic bread, it's dinner in short work. Good additions are chopped onions, fresh Italian parsley, chopped zucchini, roasted red peppers--all sorts of things! But that's the fun of soups and stews, right?

    Recipe #182252

    This was an appetizer I had at a wine festival in Santa Cruz, but we've had it as dinner, too. I love goat cheese....Since I keep bacon and bacon fat in the freezer, and goat cheese (chevre) freezes well, it's a very easy dinner. Update: I've started garnishing this with more of a tomato salad/bruschetta type topping with basil, olive oil and balsamic tossed with the tomatoes and it's SO good! Some toasted pine nuts work well with that all too! I also found that a Jiffy corn bread mix will make the corn cakes easily...just add the corn, onions and cayenne to the mix. Even easier!

    Recipe #314266

    Something I had a few times while growing up --at a neighbor's and at Avo's house. Where I grew up, half the neighbors were from the Azores, so it was good, good eating. It's not a recipe that needs exact measurements, but this is about how I do it :) Obviously don't make it if you don't like cilantro, but if you do...mmmmmmmmm :) For a vegetarian version, just use veggie broth. Whichever you use, make sure it's a good quality. The ingredients are so simple it needs to be a good quality broth.

    Recipe #269516

    I always ad lib on pot roasts, but this one was so good I scribbled it down before I forgot and then made it exactly the same the next time and it was just as good. So now I have to make it permanent! Don't try this if you don't love garlic! I do it in my crock-pot, but it can be done on top of the stove or in the oven, too. The best thing about the crock pot is starting it before I go to sleep, then in the morning, when it's done, put it in the fridge. When I get home all I have to do is peel off the fat and heat for a great dinner. Serve with mashed potatoes or noodles or make dumplings...yum.

    Recipe #257551

    Sent Sovi is a remarkable restaurant in Saratoga, CA, at the foot of the Santa Cruz Mountains. Josiah Stone, the chef/owner recently had an Heirloom Tomato Tasting Menu (every dish had tomatoes....Lemon Boy tomato Bellinis anyone? YUM!) and was also featured on a local show making this gazpacho. We had it at the restaurant along with several other dishes I am going to try to reproduce, and it was one of the best gazpachos I've ever had, even though I usually prefer mine chunkier. His wife came out and talked with us for about half an hour after dinner, and believe me, if you can get there, GO!!! In the meantime, I'm enjoying this again! (And trying to figure out that incredible prawn dish......) Cooking time is marinating time.

    Recipe #317555


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