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    44 Recipes

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    The first time I had bruschetta was complimentary at a local Italian restaurant where all the food was cooked to order by the very creative chef named Lynne. I have tried to replicate that delicious bruschetta that we had that day, and I do get many compliments.

    Recipe #515992

    Based on a similar recipe here on, but with all the ingredients included in the recipe so you can see the true nutrition. I also lightened up using skim milk and 2% cheese, etc.

    Recipe #471199

    This is based on a recipe that uses pork sausage, I tried to lighten it up without reducing flavor.

    Recipe #466511

    This recipe is based on the steamed mussels that you get at Hurricane's restaurant in Kennebunkport, ME. Although this is good and comes close, nothing compares to eating them at Hurricane's with their warm crusty bread to soak up the broth. However, if you can't get to Maine, this is the next best thing . . .

    Recipe #455278

    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

    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 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

    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

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

    Recipe #344340

    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

    I received this recipe as a shower gift - my co-workers collected recipes and gave me them in a recipe box (that I still have 20 years later). This recipe quickly became a staple in my "30 minutes or less to supper" list. DH loves it - he calls it "candy chicken". The kids like it too.

    Recipe #279053

    Thai noodles with peanuts and seafood. In Thailand, sugar and vinegar are seasonings on the table like salt and pepper. This dish would not be preseasoned in Thailand - however, most US restaurants serve it that way, but feel free to work with the sugar and vinegar to taste. The fish sauce is a must - if you do not like fish sauce, you don't like Pad Thai. This recipe is originally from William Crawford and Kamolmal Pootaraka's Thai Home Cooking: From Kamolamal's Kitchen.

    Recipe #110851

    Classic pea soup.

    Recipe #108358

    A friend made these, and I asked her for the recipe. She had found it on Pinterest. I made some adjustments when I made them. They technically are not braised since they are not seared in the beginning, I think I might try that next time, but this is written the way that she and I made them. They are definitely a labor of love. Whenever I make ribs, I am reminded why they are $15-$25 dollars a plate in the restaurant!

    Recipe #515305

    I had this chicken at an Arizona hotel luncheon, and I loved it so much, I decided to try to re-create it at home.

    Recipe #512194 is full of recipes like this, but this one is different. It started out as your very basic hamburger and pasta recipe I received from my MIL, but I have made some major tweaks in it to make it more in line with today's ingredients and tastes.

    Recipe #507946

    I made up this salad based on salads of the same type you get in restaurants. I sometimes add hard-boiled egg if I have time or in the mood. My favorite is to add chicken that has been grilled with bbq sauce, then it's a meal.

    Recipe #479062

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