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    44 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    This is the sauce that I have been making for years. I don't usually measure the cheese, so it's just an educated guess. Put more or less as you like, but it may not thicken if you don't put enough. My original recipe called for an egg yolk to be tempered in at the end, but I find we don't need it, and then the sauce doesn't curdle. YMMV.

    Recipe #425093

    I went to Italian cooking class and was taught how to make this dish. I use chicken tenders to make it quick and easy. If you use chicken breasts, take the time to pound the breasts flat. Of course, veal can be substituted for chicken, I have never made it because of the cost of the veal. Also, I buy the sliced mushrooms to make it quicker.

    Recipe #410031

    My MIL used to make these - everyone loved them, and so I got the recipe from her so I could make them more often. Now I try to avoid eating chicken wings, but I make an exception for these - every Christmas eve my mom makes them, and they are always a big hit - no left overs!

    Recipe #404051

    This recipe is based on the one from "The Silver Palate" cookbook by Julee Rosso & Sheila Lukins. They say, “Lobster Bisque is one of those extravagant and quintessential soups that must be prepared with tender loving care. Our version is made in the basic classical French tradition, though we’ve managed to eliminate a few of the time-consuming steps without sacrificing flavor. Savor this rich and soothing blend on a very special occasion.” We would have lobsters on New Years Eve, then I would make the bisque on NY day.

    Recipe #402974

    I made this up from a bunch of recipes that I read - tried to take the best/easiest of them all. I have to say, it turned out great! Very yummy, just like a restaurant. I used thin spaghetti because that's what I had in the pantry, and I think it was the perfect balance to the sauce. I used a sauvignon blanc for the wine - which I thought would be too fruity, but it was just right. You can use whatever shellfish you like - I think it would have been great with some muscles or clams. Just add them when you would add the shrimp.

    Recipe #368338

    From Brooke Vosika, executive chef of the Four Seasons Hotel Boston, and William Kovel, chef de cuisine at Aujourd'hui. Published in the Boston Globe on January 25, 2009.

    Recipe #364054

    I signed up for PAC Spring 2009, and I realized that I didn't have very many dessert recipes. I searched for this one on RZ, and didn't find it, so here it is. I haven't made it in a long time, but I used to make it as a kid all the time. It's from Nestle 1965.

    Recipe #360693

    I stole this idea from one of those dinner assembly place menus. The addition of tortellini as the "noodles" in tuna noodle casserole almost makes it decadent. It is still just a basic tuna noodle casserole recipe - not really meant to be real spicy or or exciting :-) Just comfort food . . .

    Recipe #360639

    Another quick, weeknight recipe, but good enough for company (I make it for Christmas eve dinner every year). I can usually have the fish, rice pilaf, and steamed vegetable on the table in 30 minutes. This is also good using scallops (or any white fish). My family (even the kids) love this. Update: I increased the cooking time from 10 to 15 minutes due to comments, but really, with fish, you are going to have to use some judgment - oven, thickness of fillets, and personal preference will all play a role. I still think 5 minutes of broiling is usually right on for getting the top bubbly and a little brown.

    Recipe #360616

    I modified a recipie that I found on the 'Zaar to be less calories and fat. This also does not use as much hot sauce - I made the recipe with a lot less hot sauce, and it was still very spicy. I do not know how the other recipies are edible!

    Recipe #356045

    Found this recipe on the internet.

    Recipe #354310

    I don't usually like to use recipes that you have to buy specific brand ingredients, but I had the Cranberry Horseradish Sauce on hand, and I created this recipe with it. If you don't want to buy the Stonewall Kitchen, I'm sure you can combine whole cranberry sauce and 2-3T of horseradish (to taste). Because RZ does not find this ingredient, it is not included in the calories - it is about an additonal 50 calories a serving (although more for the whole dish, you are probably only eating about 1 T of the sauce).

    Recipe #352867

    This is modified from my mom's beef stroganoff recipe. The chicken makes it quicker to cook, so it's become a weeknight staple. I usually can get it made while cooking some noodles and steaming carrots or broccoli, and then I have dinner on the table in about 30 minutes.

    Recipe #352259

    One of my favorite appetizers. Prep time does not include letting cream cheese soften.

    Recipe #344340

    I had this at a local BBQ restaurant, and I loved it, so I went on a search for a recipe. I found something similar, and I have tweaked it to make it mine. It's a great Thanksgiving dish. Prep time includes cooking the potatoes.

    Recipe #335367

    I just made this last night. I was a little confused by the directions compared to what was in the Sure-Jell box, but I mostly followed these directions. It was really simple, and even though it hasn't been 24 hours, my jelly has firmed up. I tasted a sample of what was still in the pan, and it was really good. Sweet, of course, but the cinnamon and spices help cut it somewhat, which is what I like. It made 7 jars for me. The note about the candy thermometer is not mine, I didn't use one, and it came out just fine!

    Recipe #329080

    I received this recipe from my mom's friend, Paula. I bring it to a lot of pot lucks, and I always get requests for the recipe. Cucumber should be European kind. You can use yellow pepper instead of orange, and other beans instead of the cannellini. Cooking time=min marinating time I use fresh dill. Seasoned salt is to taste - there was no measurement in the recipe, so I guessed 1tsp. Also, when I first tried this salad, I believe it had white wine or rice wine vinegar - the taste was subtle, not as strong as cider vinegar. DO NOT use olive oil.

    Recipe #324432

    I couldn't find this recipe on Recipezaar - I was surprised because it's become a family favorite for our Easter brunch every year.

    Recipe #293400

    This is a modified, lightened version of a recipe that I got from a friend. I cut out more than half the fat, but it is still really rich and yummy.

    Recipe #288990

    There are several versions of this on RZ already, but I did not see a light version. This tastes really good, even though it is light (if you want to splurge, use full fat sour cream). My mother got the original recipe at a tasting where you paid $.25 for the recipe.

    Recipe #279156

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