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    You are in: Home / Cookbooks / TOTM for May~Spring is in the Air
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    1318 recipes in

    TOTM for May~Spring is in the Air

    Topics included in this months cookbook: Artichokes, asparagus, cheesy casseroles, cheese's, cheesecake, chives, fondue, leeks, marinades, mushrooms, olives, quiche, ramps, rubs, rhubarb, salads, sandwiches, sauces, spring soups. Pages of interest I have saved in My Favorites include: Popular Cheese Varieties Popular Cheese Parings The Blue Cheese Family The Cheddar Family The Emmental Family Grating Cheese Hispanic Cheese Pasta Filata Spanish Cheese Specialty Cheese Trappist-Style Cheese Washed-Rind Cheese If you have an interest or need information please z-mail me and I will forward the information.
    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    Well, why share this delectable cheese with the children?! I discovered this recipe whilst at home in England - it was on a leaflet given out by the Lincolnshire Poacher Cheese company - I have made these twice now, and this is my slightly adapted recipe based on the original. A little bit of history about this superb English cheese.......Simon Jones, who started to make Lincolnshire Poacher, is the fourth generation to be running the farm, which has been in the family since 1917. It is situated on the edge of the beautiful Lincolnshire Wolds about ten miles from the east coast. The lush pastures sit on chalky land, which enables him to have a successful dairy herd in an area where dairy farms are very scarce and cheesemaking is virtually unknown. This cheddar-like unpasteurized cheese is the Supreme Champion at the British Cheese Awards, and is buttery, smooth, and nutty in taste. The sharp flavour will linger on your palate. It is aged anywhere from 18-24 months.

    Recipe #231021

    My idea of what a Bonza (Great) Aussie burger should be, with the "works" added to it! Plus........warm weather, ocean breezes and a tube of your favourite beer - optional maybe - but probably necessary! Oh yes, and these burgers should be cooked OUTDOORS - please!!!

    Recipe #230526

    2 Reviews |  By Mme M

    From The Dairy Book of Family Cookery. This is an English recipe, and is best with English Cheddar (but you can use another Cheddar cheese!).

    Recipe #230306

    I found this on the Foster's Lager website - sounds tasty and easy to make. You can use any beer, I'm sure, but Australian beer would add a special touch of authenticity to this recipe. Posted for Zaar World Tour 2007.

    Recipe #230061

    From Tapas, my idea of a good brunch. Posted for ZWT3

    Recipe #230029

    A quick version with all the flavor! Adapted from Fiery Foods! Serve with salsa, along with rice and beans for a meal!

    Recipe #229180

    This is such a wonderful and easy recipe, especially if you are Stilton cheese and potato fans, as we are! Just slice up pre-cooked potatoes, add a slice of Stilton, season and bake in a pastry case, and there you have it......a great snack, lunch or picnic food extraordinaire! Serve them with assorted chutneys, pickles, salads or even MORE potatoes for a very tasty meal. I have stipulated ready-made shortcrust pastry, but puff pastry would also work well. Ingredients are listed for 4 people - however, this recipe is easy to multiply or reduce, according to your potato and Stilton supplies!!

    Recipe #228752

    A selection of my four favourite "cheesy" flavoured butters..... Cheddar & Garlic Butter, Camembert Butter, Roquefort Butter and Stilton & Green Peppercorn Butter. These can be prepared well ahead of time and stored in the fridge or the freezer. I then cut off rounds or slices, as and when I need them. My favourite uses for these wonderful cheese butters are as toppings for steaks, grilled fish and vegetables. They are also wonderful spread and melted on ciabatta, a baguette or good artisinal bread - a meal in themselves!! I have also popped a slice or two into pasta dishes or white and any savoury sauces, for that extra cheesy zing!

    Recipe #228627

    A kicked up way to use leftover spaghetti noodles, from Emeril's kitchen to yours. Adapted from Emeril's cookbook, Emeril's There's a Chef in My Soup. I have changed this to make it vegetarian, using veggie crumbles, but feel free to use ground beef if you like. Enjoy!

    Recipe #228574

    4 Reviews |  By acerast

    Cauliflower served in a simple white sauce with a hint of nutmeg which highlights the cauliflower. Cheese lovers have the option of adding some of there favorite cheese to the sauce. Try melting some Dutch cheese such as Edam or Gouda cheese into your sauce. Some other suggestions are Fontina, Gruyere, Cheddar or your favorite mild cheese from your part of the world. Enjoy!

    Recipe #228507

    2 Reviews |  By Karen67

    I got this recipe from Harriet, a wonderful lady that used to work with me at a previous job. Though not low in calories, it is a wonderful recipe that is always a big hit with my family.

    Recipe #228448

    3 Reviews |  By acerast

    Here's a recipe that DH and I love. It makes a delicious, work-night meal and is great with a green salad dressed in a simple vinaigrette, or as a side dish with a grilled steak. The original recipe calls for salt but with the cheeses you probably won't need it - taste first, then add it if you like.

    Recipe #227975

    3 Reviews |  By Rita~

    This pie startes with my dough that is easy to handle and tasty. You can grill the veggies and sausage or saute them indoors the day before. This recipe is a great way to use left-over sausage and peppers so do use your favorite. As with all grills, keep a close eye on the pizza. Check out this thread http://www.recipezaar.com/bb/viewtopic.zsp?t=274104 on grilling pizza.

    Recipe #227404

    1 Reviews |  By Bergy

    I saw these beautiful red Jalapenos and couldn't resist them but not sure what to do with them - I found a recipe on the internet by "Claire". Tweaked it a bit. Depending on the size of your peppers you may need a bit more oil & vinegar (keep it in proportion)they must be covered with the oil/vingar while marinating. Simple and Oh so tasty Prep time does not inclued the minimum 4 hours marinating

    Recipe #227380

    4 Reviews |  By Debber

    A delicious cookie crust, a sweet-tart creamy custard loaded with rhubarb, topped with an (optional) amazing meringue. Works with frozen or fresh rhubarb. RHUBARB GROWING HINTS: water freely while it is growing; fearlessly remove the flower buds (they look kind of like white broccoli) before they open--if you don't the plant puts more effort into flowering than in making thick juicy stalks--can't have that!; harvest stalks throughout summer, then discontinue plucking spears in early August; snap off or cut stems at the base (right above the ground); rhubarb leaves are a GREAT mulch around the rhubarb bed, to keep the weeds down.

    Recipe #226992

    2 Reviews |  By Bergy

    This is a take off from my other Jicama salad #8898 just a few additions to make it more colorful and a little different. It is a "do ahead" salad". It is so handy for company dinners and also busy day dinners. Make sure that your Jicama is very white inside and has no discolored spots outside-they should be a lovely smooth beige color. If you cannot find baby cukes use an English cuke, but remove the seeds. If you wish arrange this salad over fresh lettuce leaves. You may add some shrimp or chicken and serve this as a lunch salad

    Recipe #226912

    Use Recipe #222311 for the best spicy/creamy scrambled eggs.

    Recipe #226888

    This was my Grandmother's recipe, we all love it. Creamy and delicious!

    Recipe #226833

    These biscuits have a crisp crust and tender texture, despite requiring no kneading, rolling or cutting. If you like blue cheese, you will enjoy these biscuits.

    Recipe #226802

    These are Tex Mex style.

    Recipe #226621

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