This is a great treat for breakfast, and it's so good for something so easy. Use a non-stick pan for the best results. I found it in a magazine I had picked up at a dollar stores years ago. It's a pancake. No, it's apple bread pudding. No, it's Apple Schmarren!
A Note: Bev, who made and reviewed this recipe, gave her technique for turning the Schmarren in one piece. It tastes great either way, but if you have the time and patience, I would suggest Bev's technique. It's a much nicer presentation!
This is my favorite cole slaw recipe. It's not as saucy as many others, and I personally like the cabbage flavor that comes through. But if you like your cole slaw wetter, then just add more mayonnaise and the other dressing ingredients in relative amounts.
This recipe does need time for the flavors to blend. It can be eaten immeditely, but it's just not as good.
In response to a request. This is a nice, simple tasty tuna and spinach casserole, especially if you like lemon. If you choose to use sprinkle it with crispy chinese noodles, it gives it a nice crunch and flavor boost. I got this recipe from a book called New Casserole Cookery.
I created this stuffing one Thanksgiving for a dear friend who had become a vegetarian, and said he missed many of the traditional dishes. It was based on my own stuffing recipe I had made for years. He said that it was as good as any non-vegetarian stuffing he had ever had, and others have said that also. You can leave out the soy patties completely (actually, I usually do) and still have a great stuffing. Hope you enjoy it!
This is my grandmother's codfish cake recipe, and they are the best. At least we all thought so. Everyone I serve them to loves them. They're just perfect (great comfort food) with mashed potatoes and veggies for dinner, and just as good cold the next day, plain or in a sandwich. Cooking time is averaged for the steaming. I included the frying time in the preparation time.
This is one of my all-time favorite potato dishes. I tend not to like soup mix recipes, but this works, and works great. It's wonderful baked along with a roast, or chicken, reheats well, and is a great side dish to bring along with you somewhere. And it doubles and tripes (or even more) easily.
There are the best chocolate meringues ... crispy on the outside and a bit gooey on the inside. It's like eating a rich fudgy brownie. You would never know they were not only fairly low in fat, but also in calories (at least for something that yummy and chocolatey). The recipe comes from the Creative Chef 2 Cookbook, put out by the Tourette's Association of America. It was one of the best cookbooks I ever had.
Note: Although the cookies do expand somewhat, they shouldn't flatten and spread too much, as the thicker they are, the more fudgey the center will be. The extra room is also to allow for more air to circulate the meringue, making for a more even texture.
This is a delicious Italian first course soup, as good with mussels as it is with clams. The servings are large, so adjust accordingly if desired. Time does not include preparing the clams.
This is pretty much the soup I would get when I'd order it in New York family Italian restaurants. You can add a bit of clam broth if you like, but steaming the claims in the broth as is gives it a nice flavor. And in this version, the tomatoes, not paste, would be used.
This is an old Betty Crocker Recipe. Although I tend to prefer recipes that don't use cake mixes, this recipe happens to be exceptionally decadent and delicious. Last time I made them they were practically inhaled.
This is an easy, delicious chicken dish you make on top of the stove, especially great when you don't want to heat the house up by using the oven. The sauce is very thin, but very flavorful. Make enough for one meal. In my opinion it was better when made, and seemed to lose something when reheated.
I got this recipe quite a few years ago, and it's still my favorite bread pudding. It's attributed to the Palace Cafe in New Orleans. I don't make it too often because it's so rich, and expensive, but once in a while for a special occasion... Warning...do not serve to weight watchers! You can freeze the leftover egg whites for future use. Sometimes I'll keep a couple out and make some meringue cookies.
This is one of my favorite breakfast recipes. I've been making it for years, and can't remember where I got it. Since all the work is done the night before except for a mere sprinkling of nuts, well, that makes it even better! Great with maple syrup. Time does not including chilling time.
This is from The Frugal Gourmet Cooks Three Ancient Cuisines, and it's absolutely delicious. The recipe calls for beef, but you can easily substitute sliced chicken breast, shrimp, a variety of vegetables, tofu, or even, as a treat, cooked, roast duck (I've had duck chow fun in Chinatown in New York, and it was great). Time is what it takes me approximately including slicing.
This is a lovely first course, and decadent because of the butter, especially with slices of fresh, crusty french bread to dip in the sauce. I got it from "The New New York Times Cookbook." (Time does not include opening the clams.)