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    467 Recipes

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    I have yet to try a recipe from the Food Gods that are Cook's Illustrated that I didn't care for and this one fails to disappoint as well. The method here requires slower cooking than the usual stir-fry in order to allow the aromatics to permeate the oil. It should be noted that my version had some ingredients substituted with what I could find: jalapenos for the Thai chilies (I know...what was I thinking?) and Italian basil for what C.I. recommends; "hot basil". I'm not even sure what that is, but apparently it has a "robust texture that can stand up to prolonged cooking". Anyway, it was still delicious with my substitutions! Times are estimated.

    Recipe #403690

    This recipe is courtesy of Bon Appetit's 9/09 issue. An ice cream maker is used here according to its manufacturer's instructions. Times are approximate and don't include the machine's processing time (my Cuisinart takes 25 mins.) nor the time it takes to freeze ice cream to a firmer consistency (generally 2-3 hours).

    Recipe #401370

    This is from Penzeys catalog... I haven't tried it yet, but what could possibly go wrong with bacon + Penzeys? Admittedly it calls for one of their seasonings and yes, it would be best to use it, but you could substitute your favorite smokey BBQ seasoning. Theirs is a blend of salt, paprika, black pepper, nutmeg, mustard, allspice, citric acid, garlic powder, ginger, sage, thyme, white pepper, cinnamon, and natural smoke flavor. Recipe courtesy of Penzeys reader, Carol Smith-Barnes.

    Recipe #401365

    My cat, Fee, is 22 years old(!), blind and has kidney disease, but his quality of life is still great thanks to daily subcutaneous fluids, a special diet, and daily supplements that lower his BUN and creatinine. For a change of pace from Fee's usual (costly) prescription diet, I occasionally make this for him. Diabetics need fiber and kidney kitties need to limit protein. The inclusion of brown rice addresses these issues. The ingredients as given are minced, but I drop everything into my Magic Bullet yielding the consistency of pate. You can freeze portions, too - handy! Time estimate includes the mixing of all ingredients, cooked and otherwise, and the final quick cook of the mixture that includes the eggs. <<<< UPDATE >>>> I just wanted to mention that Fee is 24 years old now, which is roughly 113 in human years!

    Recipe #401354

    I make half the recipe below that so the mix will be fresher as we don't use it too often. The original yield is a little more than 3 1/4 cups. Recipe is courtesy of FoodReference.com.

    Recipe #383267

    This fresh, citrusy cake needs no baking, not even the crust. And it's perfect for those of us who prefer not-too-sweet desserts.

    Recipe #370973

    A healthy but ultra tasty dip from Stonyfield Farm that utilizes edamame (soybeans). You can temper the heat to your liking by altering the amounts of the chipotle and hot sauce. Serve with rice crackers, water crackers or your favorites!

    Recipe #370075

    This wonderful looking potato dish comes from Hetal and Anuja at showmethecurry.com. I LOVE their videos and have learned so much from watching them. This recipe has yet to be tried in our house, but it won’t be long now as I'm always making various potato dishes - my favorite food! I've sort of sectioned off the ingredients for my own eyeballs to better follow the recipe because sometimes my brain jumbles what I'm seeing, then the anxiety meter gets pegged, THEN I give up cooking and go get 2 JitB tacos!

    Recipe #365968

    I don't know from where I nabbed this recipe, but I've (re)found the piece of paper it's typed up on and have FINALLY made the time to input it here. I have a feeling this is GOOD. (I promise to find out soon!)

    Recipe #364773

    Browned butter, shallots, sage and potatoes. Euphoria! Serving size and times are estimated.

    Recipe #364520

    It's supposed to say "Sandi's Special Seasoned Sour sCream", but Zaar doesn't let you play with capitalization. ;o) A tasty and ridiculously simple condiment/garnish that's great on tacos, burritos and.... well.... FOOD! I've dipped fries in it. Noms. Ease up on the caloric content by using low fat sour cream and/or yogurt.

    Recipe #363936

    My husband and I have regular competitions to see who can come up with the worst puns. I won this week. This is a basic but delicious polish sausage (or sausage of your preference) with sauer kraut wrapped up in a grilled tortilla.

    Recipe #360961

    WHEW! Hey, gotta cover all bases! There are so many versions of this recipe here and elsewhere, but none just like this one, which I found in "The Best International Recipe" cookbook by Cook's Illustrated. Outstanding balance of flavors. C.I. points out the benefit of rubbing the skins off of the chickpeas/garbanzo beans with a kitchen towel: a far smoother hummus! I'm seriously stunned by how much better this makes it. Also, substituting half of the olive oil in the average recipe with water allows the flavors of all other ingredients to shine and not be overpowered by the olive oil. I used sumac, paprika, cilantro, olive oil and cumin as garnishes in the photographed batch, but you can use more chili powder, parsley, pine nuts or black olives. Serve with pita chips.

    Recipe #360654

    My little guy just loves these home baked goodies, but please remember they're treats and meant to be given sparingly. The ideal food for rabbits is a high quality, fresh hay (I use Oxbow Timothy hay), but once a day I give Bunneh either one of these or a tiny piece of fresh fruit. He also gets fresh vegetables or herbs, but again, the main diet should be the hay and plenty of fresh water. Bunnies are easily amused and not prone to getting bored with food like we are, so don't worry about the hay. ;o) As always, I highly recommend that every pet owner consults with their vet about their pets' diet.

    Recipe #358013

    This is the result of combining bits and pieces of other recipes to reflect what is, to me, the perfect lumpia. They are, in an acronym, TDF! (IIDSSM) I make a simple dipping sauce that I also use with gyoza (pot stickers) which is simply equal parts soy sauce and rice vinegar sprinkled with sesame seeds.

    Recipe #357523

    Ok, so it's a contest between my husband and I to come up with the most ridiculous recipe name. I think I'm winning! There were a few already up my sleeve, so I kind of had a head start. These are panko-coated chicken tenders, VERY crispy and flavorful, served with a soy sauce-based dipping sauce. You can simplify the sauce component by mixing equal parts soy sauce and rice vinegar and using this in place of the listed dipping sauce.

    Recipe #357189

    This was on a jar of Nescafe Clasico Pure Instant Coffee Granules and recommended on another site and I was curious to try it. I'm glad I did and I hope you enjoy it as much as we did. It has a fairly strong coffee flavor particularly if you use the full amount of suggested coffee crystals. But it sure beats those café mocha drinks that taste purely of chocolate and no coffee!

    Recipe #352232

    Upon having my first gander at this recipe, I clung tenaciously to it and haven't let go since. Adapted from Artisan Bread in 5 Minutes a Day, this is a terrific and SUPER easy no-knead pizza dough. It's the same dough I use in the Recipe #349690 and the one I'll use forever. It's just too easy not to! This recipe is for the dough only and makes approximately two 10-inch pizzas bases. Top with your favorites, then mix it, let it rest for 2 hours and either use immediately or store it for 12 days. Make one now, one another day. Make both and eat 'em all by yourself, I won't tell! Easily doubled and does not include resting (2 hours) or baking (12 minutes) time.

    Recipe #349696

    Hooooo-m'gawd. I can't even begin to tell you how good this is. But lemme try: *IT'S REALLY GOOD!* Nope... that doesn't do it justice. Look, if you like mushrooms, you'll love this. But it's important to use at least three of those recommended here, notably the crimini, oyster and chanterelle. The shiitakes can be really tough and temperamental. This recipe combines one from Epicurious and the Recipe #349696 adapted from Artisan Bread in 5 Minutes a Day. Two total winners in my book. Times are approximate. The high temperature requires the use of your exhaust fan, or you could lower the temp to 450 F and bake about 15-20% longer. This is easily doubled.

    Recipe #349690

    A lovely, slightly spicy, change from traditional grilled cheese sandwiches. The roasted jalapenos and taco seasoning in the butter take this over the top. Guaranteed comfort food! I roasted the jalapenos over the gas burner for several minutes until black, then cooled in a closed paper bag for about 15 minutes before scraping off the blackened skin. Then I minced them and froze the surplus for occasions just like this one! You could even dip your sandwich into a nice salsa as well. OH GOD NO! SAY IT ISN'T SO! BE STILL MY BLOOD PRESSURE!! (*ahem*.... sorry) Anyway, this went so incredibly well with Recipe #107281... I almost couldn't get it all in my mouth fast enough. :D Hope you enjoy it!

    Recipe #348740

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