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    You are in: Home / ms_bold's Public Recipes
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    263 Recipes

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    2 Reviews |  By ms_bold

    From May 2007 issue of Fine Cooking Magazine. Hubby and I have never tried gnocchi and found the prep for this recipe to be very simple and the flavors excellent.

    Recipe #223043

    3 Reviews |  By ms_bold

    From the April 2007 issue of Cooking Light magazine. The recipe can easily be doubled to feed 6 (increasing the baking time to 45-50 minutes).

    Recipe #222881

    Sweet and crunchy carrots with just a hint of vanilla in the glaze. Recipe from a package of Earth Exotics baby carrots.

    Recipe #196303

    This salad is remarkable. The potatoes fry up crispy on the outside and tender on the inside of the thin slices and provide a hearty balance to the slightly tangy dressed salmon and the spicy arugula greens. From an ArcaMax.com email. (I have prepared this using leftover broiled salmon instead of the canned.)

    Recipe #196302

    I discovered this recipe on the box of a Sara Lee pound cake. It is extremely simple to prepare, but has great flavor and presentation. We love it served with vanilla ice cream or whipped topping. Blueberry pie filling, or a combination of fresh blueberries, raspberries, sliced peaches or pitted cherries (to make 2 cups) combined with 3/4 cup apricot jam could be substituted for the cherry pie filling for variations on the cobbler.

    Recipe #191819

    1 Reviews |  By ms_bold

    When I was growing up, the local bakery made the best peanut cookies. One day, with a large tub of peanut butter cookie dough purchased from a school fundraiser on hand, I had the inspiration to recreate those goodies. These aren't exactly that cookie, but they are very good with a different texture than most peanut butter cookies and lots of chunky peanuts.

    Recipe #190591

    2 Reviews |  By ms_bold

    From a Betty Crocker Summer Fun Appetizer booklet. These are basically kabobs that aren't "kabobed", but work great when served as an appy. A grill basket is necessary to keep the ingredients from falling through the racks. I served in a rustic style by pouring into a cast iron pan and providing little plates and wooden toothpicks for the guests to nibble.

    Recipe #175381

    1 Reviews |  By ms_bold

    From a Better Crocker Summer Fun Appetizer booklet. The pea pods don't always roll easily, but they do make a pretty and tasty appy for summer parties. I didn't have the pre-packaged salmon cream cheese available and just used my food processor to blend some plain cream cheese with some smoked salmon.

    Recipe #175334

    5 Reviews |  By ms_bold

    Adapted from Epicurious.com and originally published the June 2006 issue of Gourmet magazine. This Vietnamese-inspired salad combines sweet pineapple and fiery serrano with cooling cucumber. This is a great side for RiffRaff's Grilled Vietnamese Chicken (Recipe #170897).

    Recipe #172798

    7 Reviews |  By ms_bold

    From the June 2006 issue of Cooking Light magazine. They recommend serving this with their Creamy Stove-Top Macaroni and Cheese for a complete meal. I like the addition of the kidney beans as a protein source. Can be whipped up quickly for dinner, or made ahead and refrigerated overnight. I haven't made the full salad, and instead downsized to fit in a small loaf pan for just my Hubby and myself.

    Recipe #171310

    From the June 2006 issue of Cooking Light magazine and featured in their Dinner Tonight section. This is a simple and quick main dish that is recommended to be served with a 7-Layer salad for a full meal. They suggest assembling the salad while the water comes to a boil for the pasta and making the sauce while the pasta cooks. Quick and easy for a weeknight meal.

    Recipe #171309

    1 Reviews |  By ms_bold

    From the epicurious.com website (and originally published in the August 2005 issue of Gourmet). This is a simple recipe that makes a nice side dish, or stir in your favorite shrimp for a full meal. (I like to use leftovers of my Chili's Spicy Garlic & Lime Shrimp Recipe #76470.) Cook time does not include time to cook rice.

    Recipe #170210

    I found this in an old cookbook lent to me by a friend. It seemed like an easy comfort food recipe that could be prepared from ingredients that I usually have on hand, and wouldn't take a lot of effort on a tired night. Similar to ground beef stroganoff with spinach and bacon stirred in, my hubby loved it.

    Recipe #170071

    From the June 2006 issue of Real Simple magazine. My friend, Shelly, was raving about an excellent pea salad that she had prepared. (It had even earned the approval of Mean Chef. LOL) While flipping through my issue of the magazine one evening, I discovered this recipe and thought that it sounded wonderful. It was amusing to learn that THIS was the pea salad that had impressed her. It is a fresh change from the usual mayo-laden pea salads.

    Recipe #169033

    1 Reviews |  By ms_bold

    From the Pillsbury website and introduced to me by Richard-NYC. I didn't use the frozen roasted potatoes listed in the ingredients, and instead roasted diced potatoes and onions that had been tossed with some olive oil, garlic and Italian seasoning to include in this pizza. Serve with a fruit salad for breakfast, or a tossed green salad for lunch or dinner. Could also be cut into tiny squares and served as an appetizer. This is an absolute carb-fest.

    Recipe #164018

    5 Reviews |  By ms_bold

    From the February/March 2006 issue of Everyday with Rachael Ray magazine. This is a simple salad that works as a main course for lunch, dinner or even breakfast. The magazine says that runny eggs make a richer dressing, but this salad tastes great with scrambled or hard-boiled eggs. I love the lemon-tang of the dressing.

    Recipe #163937

    From CookingLight.com. I seldom have sliced mozzarella cheese on hand and used shredded when I prepared this.

    Recipe #163615

    From the April 2006 issue of Cooking Light and adapted with the help of RedMeatGirl. We felt that the filling needed a little extra kick. Please adjust the seasonings to suit your own tastes.

    Recipe #163549

    5 Reviews |  By ms_bold

    From the April 2006 issue of Cooking Light. They suggest using vegetable broth to make this a meatless meal. I like that it is made up of ingredients that I usually have on hand.

    Recipe #162159

    From the April/May 2006 issue of Everyday with Rachael Ray magazine. This is such a simple pizza. I do think that the buttery flavor of the Pillsbury crust really compliments the combo of swiss, mushrooms, and garlic. I don't think that a standard pizza crust would blend as well with these topping, but that is just my opinion. LOL

    Recipe #161972

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