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    467 Recipes

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    Sautéed New Orleans style in reduced white wine, butter, garlic and spices, drenched with a delicious barbecue butter. Say it with me.... "Om......................" I have yet to try this, but will vouch for ANYthing from this restaurant.

    Recipe #147717

    Bacon, taters, blue cheese, spinach... this dish is only a European vacation short of a perfect experience!

    Recipe #147695

    We just polished off a couple of bowls of this treasure inspired by the insane Alton Brown and are laying here all slothful and stuff. Ok, it wasn’t exactly “inspired” by's his recipe with a couple of molestations by me. I've omitted his inclusion of apple cider as I didn't like what it did to the flavor (way too sweet) and increased the broths. The combination of gruyere and Emmenthaler cheeses works far better, in my estimation, than the commonly seen solo gruyere. And no optional splash of cognac for us -- though if you were to add it, I’m relatively sure you’d be safe from my wrath. But I think the secret here lies in the way the onions are cooked...until they submit and obey.

    Recipe #147694

    This is one of my favorite meals handed down from my Italian/Czech grandparents to my father to myself. The latter two individuals are still alive, so we're claiming credit for it. (Who's gonna argue?) It rates scary on the health-O-meter, but who cares?! It's delicious! Hey, if you want to go exercise, donate to the IRS or volunteer at your local library to alleviate your guilt, go right ahead. I want you to know that I'm usually very stingy with this recipe. Course, that doesn't mean you'll like it, but that's not MY fault! Oh, and just so you know, these are very firm and dense dumplings, not light and fluffy. We prefer these stick-to-your-bones babies. And each bite you take MUST have a bit of sauer kraut, pork and dumpling on's the LAW. Number of servings is approximate.

    Recipe #147111

    I'm in the process of trying to duplicate a lime herb dressing at a local joint called Avante Cafe. This isn't it, but it's good!

    Recipe #147036

    Shamelessly stolen from a Celestial Seasonings insert and not yet tried by me. Cook time is chill time. IMPORTANT NOTE: It's important to use the equivalent of ginger ale commonly found in the U.S. as anything else is too strong ("gingery" as the reviewer noted). This is not ginger beer or ginger lemonade, but a product made, for instance, in the U.S. by Schweppes and Canada Dry. I didn't think to address this distinction before and I apologize to anyone who might have unsuccessfully made this recipe with the wrong ingredient.

    Recipe #146975

    My guests are always pleasantly surprised at the remarkably delicious combination of flavors - simple, but impressive. The quantities listed are for 2, but doubling is easy.

    Recipe #146848

    An award-winning, over-the-top grilled cheese that'll make people flock to your feet begging for mercy. Hold on... I have to get the door. Sheesh, they won't leave me alone!

    Recipe #146499

    This is a traditional Hungarian beef dish served over buttered noodles for a hearty, satisfying meal. The amounts of garlic, onions, and especially paprika may seem excessive, but they all melt into an incredibly rich and flavorful pan gravy during the slow cooking process. The sauce is further enriched by the addition of sour cream. (Have not made yet.)

    Recipe #146256

    This recipe is similar to one used at California's North Woods Inn restaurant chain. Try this quick and easy recipe and you'll never go back to bottled bleu cheese dressing. (I haven't yet tried this, but wanted to save it.)

    Recipe #146255

    Moo, I say, MOOOOOOOO!!

    Recipe #146249

    Simple and fast, yet delicious, these Indian battered and deep fried vegetable bits are great served by themselves as a snack or as an appetizer or side dish. Might I shamelessly suggest my Butter Chicken (Murgh Makhani) as a main dish? Serving size depends on how many other items are on one's plate to fill up on!

    Recipe #146194

    Yay! In my never-ending quest for THE perfect butter chicken recipe, I’ve finally come up with something close enough to put the search on the back burner for a lonnng time. This is an Indian dish very popular at restaurants and is somewhat similar to chicken tikka masala, but richer. Don’t let the butter content put you off. You only live once, might as well make your tongue happy! Serve over fragrant basmati rice laced with green peas and with pakoras, raita and palak paneer and you’ll be in heaven! Adjust the heat level with the red chilli powder. Prep/cook times are approximate and do not include marination. My grateful appreciation to the chefs who pointed out my errors in typing up this recipe. They're fixed now. :)

    Recipe #146193

    Recipe #146178

    A delightfully light chicken salad with just the right amount of crunch. I make this quite regularly as it's easy and really refreshing. And, ok, I'm addicted to it. ;o) If you can't get Napa cabbage, try iceberg lettuce, but don't use savoy cabbage or anything else; they're way too firm. Don't skip the exploding maifun rice noodles which are the hallmark of this salad. They can be found in any Asian market and some larger supermarkets. Dynasty is one brand of Maifun, aka rice sticks.

    Recipe #145682

    Lovely combination of black and garbanzo beans with just the right touch of spices. Courtesy of

    Recipe #145518

    Clipped from

    Recipe #145517

    Ripped off without guilt from the Lindsay Olive Company website. Obviously you could use any brand olives, but that wouldn't be very nice after they gave us this recipe, now would it? ;o)

    Recipe #145516

    A great Indian snack to be enjoyed at any time. Use your imagination when it comes to the nuts and seeds. I vary the selection from among cashews, peanuts, walnuts, pistachios, shelled sunflower or pumpkin seeds, but almost anything goes here if you have favorites. The last time I made these, I added fresh curry leaves and dried kiwi (small dice) and it was wonderful! I'm pretty sure you can toss in any dried fruit here in place of, or addition to, the raisins. Store in airtight container for up to 2 weeks. We usually double the cumin, nuts and seeds because...... well, because we're pigs. ;)

    Recipe #144190

    Ground pork sausage offers a twist to an already delicious corn chowder.

    Recipe #144072

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