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    You are in: Home / Cookbooks / Rookie Recipes
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    Rookie Recipes

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    This recipe combines vinegar, brown sugar, and spicy Sriracha to make a sauce for your chicken wings or wing pieces. Great as a game day snack or as part of an Asian-themed buffet.

    Recipe #472603

    This is a yummy appetizer, adapted from Sara Moulton.

    Recipe #483049

    This tandoori chicken wing recipe is done easily in the oven. An adaptation of one of Sara Moulton's recipes. Cook time does not include this marinating time.

    Recipe #483046

    From Food and Wine magazine. A staff favorite! It's also a favorite of mine. For something so easy, this has great flavor. I wouldn't skip any ingredients. Lightly toasting the bread makes a difference, too, don't skip that. Get ready for a fun flavor adventure! *Cook time includes 1 hour refrigeration time.*

    Recipe #424739

    This is a Latin-style steak stir-fry. It's quick and rustic. It can easily be adjusted to serve more or less people. Recipe courtesy of Ingrid Hoffmann!

    Recipe #456705

    Great Mediterranean flavors in this fish recipe. Simple, elegant, tasty and healthy, too! Recipe from the Food Network Kitchens. Note: you don't need much salt because there is enough salty flavor from the olives and capers.

    Recipe #428355

    This recipe is by Jamie Oliver. It's easy to make, taking only about 30 minutes. You can use your choice of fish or shrimp (or a combination!). Firm fish works best, such as cod, haddock, etc. Have fun with it and enjoy!

    Recipe #482986

    Recipe by Rachael Ray. This recipe combines salty, sweet and savory in every bite. Green beans are included in the recipe to make this a complete meal! Note: I highly recommend prepping all of your ingredients before you start cooking. Enjoy!

    Recipe #483076

    This is an easy dessert, but also fancy enough to serve guests. I love these flavor combinations! Recipe courtesy of Tyler Florence. He serves this with rum raisin ice cream. *There is a note at the end of the directions that tells you how to toast coconut.

    Recipe #456619

    This is a comfort-food that is an adaptation of a Sara Moulton recipe. Basmati rice with the added flavors of whole spices toasted in oil, with lentils and potatoes. A bit of work, but well worth the effort.

    Recipe #483044

    A Rachael Ray recipe. She suggests using the good quality, large green olives, often found in the deli section of the grocery store. I would suggest serving this meal with a green salad and rice.

    Recipe #483089

    This recipe has been on the menu at the Hali'imaile General Store Restaurant in Maui since almost day one and is their signature dish. It is very popular there. It also graced the cover of Food and Wine magazine once! You will need to make the white chocolate ganache a day in advance - this is not included in the cook time. The baked cheesecake will need to rest in the refrigerator for 4 to 6 hours, also not included in the cook time. Also, you will need to have a 10 inch fluted tart pan with a removable bottom. It's definitley a specialized recipe, but totally worth it! Just make sure you read the recipe through so you know what to expect. Note: the recipe calls for decorating the cheesecake with pineapple shortbread cookies, which I am omitting. I think it's perfect on its own.

    Recipe #458074

    I absolutely love this meal. Simply prepared salmon with a glaze and roasted vegetables. Can you say yum?! I found this recipe in an issue of Better Homes and Gardens. Side note: When I'm eating vegan, this is a great dinner to prepare so my family can enjoy the salmon and veggies, while I just eat the roasted veggies. I love that I don't have to make two separate dinners.

    Recipe #472488

    Recipe from Rachael Ray. You can use leftover boneless, skinless chicken breasts for this recipe (or poach some beforehand). All you need is a nice salad to complete this meal. Oh, and maybe a nice wine. :)

    Recipe #483079

    Serving a French meal? Why not start out with an easy appetizer platter! This recipe is by Rachael Ray.

    Recipe #483194

    This traditional Portuguese recipe is courtesy of Emeril Lagasse. The sauce complements the meat pies very well, but could also be used on pasta or even as a pizza topping. It's a long recipe but really not that difficult. Read through the entire recipe first. Emeril wrote this to use as an appetizer, so there are 36 small meat pies. I suppose you could try to make the pies larger if you wanted to serve it as a main course. Enjoy!

    Recipe #370868

    A recipe from German Cooking cookbook. I love the combination of raspberry jam and hazelnuts. Yum. Also, there is an option to drizzle the cookies with chocolate!

    Recipe #424784

    From Jamie Oliver. A laksa is a cross between a curry and a stew and is traditionally served with noodles (but you could use rice). This recipe is really open to any type of fish or budget. You could try it with 14 oz. of salmon, cod, etc... in place of the scallops if you prefer. Enjoy!

    Recipe #482987

    This is an African inspired recipe by chef Keith Famie. The chicken is nice and crispy on the outside while remaining moist on the inside. The sauce is an exotic touch. Enjoy!

    Recipe #456928

    This is a fun twist of the sandwich classic, by Grace Parisi for Food and Wine Magazine. She makes this ham salad mixed with crunchy rye bread croutons and little bits of Gruyere cheese. Then she tosses it in a mustardy dressing with celery and chives. Grace likes to wrap the salad in Bibb lettuce leaves for an inside-out sandwich. You may choose to serve any way you'd like. Note: you can prepare the rye croutons in advance.

    Recipe #458000

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