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    You are in: Home / Cookbooks / Shoot Me...
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    140 recipes in

    Shoot Me...

    A photo on every recipe! What a beautiful sight that would be.......
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    This recipe for crispy chicken breasts seasoned with Chinese five-spice is great for those thin chicken cutlets that are always on sale! The recipe received its name from the Indiana natives and is from Food and Wine Magazine. It's awesome for picnics because it's good both hot and at room temperature. For a more refined dish, thinly slice the chicken and serve over a mixed baby greens. Fabulous paired with Herding Cats Chenin Blanc/Chardonnay.

    Recipe #247135

    The sweet-spicy marinade really intensifies the chicken's grilled flavors and elevates it to a new high for chicken! For a wonderfully deep maple flavor, use a dark amber syrup, if you can find it. Time does not include 30 minutes to 1 hour of marinating time.

    Recipe #247134

    Source: "Cooking at Home"

    Recipe #37524

    I watched this years the National Pie Championships held by the American Pie Council(2006) and was just in awe at the creative recipes that were entered. This southern entry had the pickiest of judges raving. I have found conflicting information on who entered this pie...when I figure it out I will return with the right name.

    Recipe #197049

    Transform the nutty cheese mound into a bug with personality by creating a zany face and inserting red and green apple slices for wings. Totally cute and kids and adults alike love this little healthy appetizer or snack. Simple enough for kids to help prepare. Makes about 8 – 10 servings. There are peanuts and peanut butter in this dish.

    Recipe #133218

    This recipe is the inspiration of Chef Tower - from the time spent cooking with culinary genius Richard Olney in France. "No better appreciation of vegetables can be found than in Olney's book Simple French Food," Tower says.

    Recipe #133115

    This recipe is from Chef Eric Ripert of New York City's Le Bernardin, the best fish restaurant in New York, America and arguably even the world. He is often called a seafood genius by critics and customers alike. This quick and easy meal is as fabulous as the ones served at Le Bernardin...without the sticker shock. The cod cooks simply in a film of oil until it browns on the surface and is barely cooked through. The trick is to stop cooking when the fish is still slightly raw at the center, then let it stand for two or three minutes to finish cooking in its own heat. All the flavor comes from the natural character of the fish, the sauce and the garnishes. Adjust heat to your tastes. Serve with a White Bordeaux or Pinot Blanc

    Recipe #132996

    Eggs Benedict is one of my favorite breakfast dishes. It was created at the Waldorf Hotel in 1894, for a customer hoping to find a cure for his morning hangover. I thought it was one of those dishes that should only be ordered in a restaurant until I found this recipe. Keep in mind that your eggs should be fresh and no more then 4 days old for perfect results. It is not as hard as it looks and what could be better then starting your day with a lightly toasted English muffin with a perfectly poached egg in a cloud of buttery hollandaise! Sheer heaven!

    Recipe #132773

    This recipe was prepared by Mario Martel with Carl Murray of L'Astral Restaurant in the Loews Le Concorde Hotel in Québec City. Don't overcook the salmon. Cooking it slightly rare will give it a softer, more tender texture.The salsa can be served warm or cold and used with any fish. If salmon is too expensive, simply replace it with halibut. The salmon tournedos are placed on wild rice and vegetables and served with salsa and green asparagus which can be stood up by fixing them with a small skewer.

    Recipe #132606

    These succulent ribs, a version of those served at Do Hwa, are adapted from the cookbook Dok Suni: Recipes from My Mother's Korean Kitchen by Jenny Kwak, whose mother owns Do Hwa. Wine: serve with a fruity, low-oak chardonnay

    Recipe #133740

    This Currant Scone recipe is from the romantic Castle Marne Bed and Breakfast in Denver. They are as exquisite as the B&B.

    Recipe #132472

    These colorful stuffed vegetables make a delicious and beautiful accompaniment to virtually any main dish or they can be simply eaten for a light summer dinner. This recipe was created for RSC #7!

    Recipe #131987

    We just love pear nectar, rum and mojitos.... While this is NOT a mojito the mint certainly hints at that wonderful drink. Recipe from bartender at Jäger in Seattle with preparation alterations.

    Recipe #245069

    This is a childhood favorite that conjures up memories of growing up as a gringa in South Florida and sitting in the open air Cuban Cafes and indulging on these sweet pastries! These pastries are wonderful with a café con leche!! They were a special treat that we were allowed to have on occasion for breakfast. It is actually one of the few things I actually miss about South Florida! The recipe is from Felipe Valls.

    Recipe #131656

    These hors d'oeuvre were served at a gallery opening and were consumed before the host could put the tray down. This elegant hors d’oeuvre can be prepared a day ahead and baked just before serving. The stuffing mixture also makes an excellent filling for chicken breasts or fish fillets. Goes great with a nice bottle of Australian Shiraz. This wonderful recipe was found on a beautiful website: www.finedinings.com

    Recipe #127160

    A wonderful tasting and attractive hors d’oeuvre that can easily be made ahead of time, to be baked later. I sampled these at a friends art opening and had to have the recipe. Everyone was raving over how good they were and could not believe that she hadn't hired someone to make them.

    Recipe #127155

    I like the combination of sweet, nutty Gruyère and the slight sharpness of Parmigiano Reggiano in this galette. Sometimes instead of thyme, I use a slightly smaller amount of rosemary. For a special dinner, you can make potato galettes in individual tart pans. The amount of ingredients in the recipewill fill (with a little to spare) four 4-1/2-inch tart pans with removable bottoms. Baking times will be just slightly shorter, but remember, you can bake these ahead, remove them from the tart rings, and reheat them on a baking sheet. A mini galette makes a lovely bed for a slice of beef tenderloin with a little sauce.

    Recipe #126444

    This great recipe by John Winkler of San Pedro, California, was a finalist in the 1997 California Strawberry Festival's Berry Off Cooking Contest.

    Recipe #121955

    This is a beautiful soup that can be used as a dessert course or a soup course. It is a special dessert with a romantic presentation. Perfect for wedding and anniversary parties or with Valentine’s Day dinner. From www.finedinings.com

    Recipe #121492

    Decadent and delicious are two words to describe these turnovers. These simple hand pies are a wonderful savory-sweet dessert. The texture of the pear is perfect for a turnover, because it is soft and requires no precooking. The raspberry preserves add just a hint of sweetness, a nice counterpoint to the rich, creamy Brie. For convenience’s sake, these can be made up to several hours ahead, or even the night before, and baked shortly before serving. These are best served 15 to 30 minutes out of the oven.

    Recipe #120337

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