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    You are in: Home / Cookbooks / Rookie Recipe Tag Cookbook
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    246 recipes in

    Rookie Recipe Tag Cookbook

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    A recipe I found on Taste of Home website while searching for recipes with pine nuts. It sounds delicious and I just had to try it!! Here is what is stated about the recipe - "Prosciutto, Parmesan and pine nuts tastefully top French bread slices in these hand-held appetizers. Make the topping the day before, then the next day, spread on bread and broil. —Taste of Home Test Kitchen" If you haven't toasted nuts before, just spread them on a baking sheet and put them in a preheated 350 degree oven for 5-10 minutes until lightly browned, but keep an eye on them to make sure they don't burn, all ovens heat/cook differently.

    Recipe #499227

    A recipe that came in an email from Taste of Home. Sounds like something I would love, so posting here for safe keeping. You can make the pie the night before to make for a easy morning meal. Update 6/23/2013: After having another chef try this recipe with bad results, I quickly got the ingredients to try it myself (and then make any corrections), which is why I posted it anyways!! Since it was only myself eating this time, I scaled it back for 2-3 servings and did use the shredded hashbrowns as did the previous reviewer, and it worked out perfectly. I only had mine in the refrigerator for a few hours, before baking it for my lunch. I really loved the crunchy topping from the cornflakes and bacon bits on top and next time might increase the amount of cornflakes, so good and really enjoyed the contrast of textures. After the crunchy topping you cut into a creamy tasty inside. I am leaving the recipe as I originally posted as it worked out wonderfully for me.

    Recipe #499494

    Last time I was up visiting my family, my niece, Julia, made this cheese ball and it was gone before dinner was served. This was a hit with both kids and the adults in our family. Not sure where she got the recipe from and she didn't have exact measurements, so some are estimated and should be used to suit your tastes. Next time I plan to add some shredded cheddar cheese and could see rolling the ball in pecans if taking to a party.

    Recipe #501600

    This is a recipe I found on Taste of Home site that I would like to try soon as it sounds delicious!! They show these being served as an appetizer, serving 12 people with 2 shrimp a piece. They could also be served as a main entree, serving 3-4.

    Recipe #501601

    This is a common grilled/skewered chicken in Japan, but also officially is considered any type of skewered food in general. This is the recipe that I found in my "Weber's Charcoal Grilling - The Art of Cooking with Live Fire".

    Recipe #501714

    This is a recipe that I found in my "Weber's Charcoal Grilling: The Art of Cooking with Live Fire" cookbook that sounds so delicious!!! I have adapted it a bit, or provided some items more likely to have on hand. I didn't add this to the instructions, but I would saute the shallots in the bacon grease for a few minutes, to soften them and take a bit of the bite out of the raw shallots, but that is just me.

    Recipe #501723

    This is from Steven Raichlen BBQ USA cookbook. This just sounded so good that I had to post for safe keeping and to try it. Time doesn't include marinating time which is at least 4 hours, but even better to let it is overnight. Introduction stated: From the Deep South come Coffee-Crusted Pork Tenderloins with Redeye Barbecue Sauce.

    Recipe #425530

    A recipe from my Weber's Charcoal Grilling cookbook, that sounds delicious and a nice change from the Buffalo wings. Posting for safe keeping.

    Recipe #497633

    An appetizer recipe I found in my Weber's Charcoal Grilling cookbook that plan to try soon!! Time doesn't include the 3 hour marinating of the chicken. I haven't tried this recipe yet, but plan to grill some onions, along with the chicken and chiles.

    Recipe #497634

    This is a quick and simple dessert, using convenience products. Great to make if you are short on time. Found this in a Simple and Delicious Magazine.

    Recipe #245539

    This is a recipe I found on Panera Bread's site and it sounds so good, I can't wait to try it. I actually think this is one that DH will enjoy, he won't eat quiche but he loves his sourdough bread!!

    Recipe #493502

    This was made on Giada DeLaurentiis small bite show in 2009 and it wasn't on so posting it for safe keeping and for easy access to make it for this year's Super Bowl Game. Best if the dip/sauce is made a day or 2 in advance to allow the flavors to blend. I added garlic and onion powders to the dip and also add more bacon then her original recipe.

    Recipe #473023

    I found this recipe in the bonus book from Simple and Delicious Magazine. This raspberry-filled cake is an especially lovely ending for a holiday feast. Don't be intimidated by the list of ingredients. It takes some time, but this show-stopping dessert is really quite simple, is what the add says!!! I haven't made this yet, but sounds so delish and looks so elegant.

    Recipe #331032

    A decadent dessert that looks like it is hard to make but is fairly quick and easy to get together. The time doesn't include chilling time of at least 3 hours, so make sure to allow for that time. This would be a wonderful dessert for Valentines Day, Easter or Mothers Day when strawberries are fresh and in season!!! Recipe from Country Woman.

    Recipe #354591

    Posting for ZWT 6. This is a luxurious and delicious dessert which is very easy to make; it only takes about 1O minutes to prepare. One of the few desserts only for adults. It ( recipes) doesn't state the amount of servings, so I am guessing.

    Recipe #423467

    Posting for ZWT 6 and found at for German Recipes. Recipe states: "Erdbeerbowle" is a wine punch with strawberries served at summer parties and German BBQs. Made with sweetened strawberries, lemon, wine and sparkling wine (German Sekt), it sets the mood of warm summer nights and tiki torches. Serve with cocktail picks to spear the fruit. Sounds like a yummy adult summer drink.

    Recipe #422537

    Tattie scones are very much a staple part of the Scottish culinary traditions. They are most often eaten at breakfast time but their versatility means that they can be enjoyed at any time of the day in a variety of different ways. Tattie scones are most often made in triangular or segment shapes but on this occasion, I made circular ones, purely due to the way in which I intended to use them. The photo looked like a pancake and was served for breakfast that time. This is recipe is from Gordon Hamilton.

    Recipe #423474

    This is a recipe, untried by me as yet, from a cookbook I received from my swap partner, Lauralie41. It was submitted to "A Taste of Indiana" by Dorothy D. Bisel. Here is what she stated about the recipe: "I collected this recipe many years ago from a friend who secured this recipe from a French chef. This is such a great recipe that I am glad to share it with others." I love waffles and can't wait to try them. I plan to also try making them with lower fat ingredients such as light sour cream (could even use non-fat yogurt) and low fat milk. Note: This doesn't give amount of servings so mine is just a guess right now.

    Recipe #491460

    A recipe I found on under the Indian Cuisine, recipe by Anna Olson from Fresh, that I am posting for ZWT. The recipe didn't include cooking times so mine is just a guess as it is untried by me.

    Recipe #482901

    A recipe I found on for New Zealand recipes. Here is what is stated: "By the name Scotch Fillet, one might assume that it is a particular cut of meat that originated in Scotland or is from Scottish-bred cattle. Instead, Scotch fillet is a term commonly used in Australia and New Zealand for a fillet cut from the rib tenderloin portion of beef, and sometimes pork. Other names for Scotch fillet are rib fillet or rib-eye fillet."

    Recipe #482962

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