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    89 Recipes

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    1 Reviews |  By Ilysse

    The directions are probably for seasoned biscuit makers. This is the way he explained it to me and frankly, I couldn't make biscuits with these directions LOL. Thats why he makes the bread.

    Recipe #299747

    4 Reviews |  By Ilysse

    This is great if you have a head of lettuce that you have to use right away. Even if you don't, its still a great side dish to any asian meal. Simple to make, with common ingredients, its a keeper for sure. Try different lettuce varieties, I used romane tonight since its what was on hand. I also didn't have sesamee oil tonight so I used walnut oil and it was still a winner. I like to toss in some toasted sesame seeds and if I have them on hand a green onion, chopped, is nice to add with the lettuce. As you can see, this recipe leaves a huge opening for your own additions and variations.

    Recipe #172615

    3 Reviews |  By Ilysse

    Found in the Williams Sonoma catalog. I wanted to place it here for safe keeping until I get a chance to try it. It sounds very good. Serve with potato chips or cut up veggies. Cook time is the chill time. The prep time is a guess.

    Recipe #171607

    2 Reviews |  By Ilysse

    So simple it almost seems silly to post it. This is a great summer side dish or salad when the veggies are at their peak. This is just a suggestion of veggies to use add more to the list (as I do) or change it as the harvest changes. Its very important to use a very good, flavorful oil here. I got this from and they never gave how many servings so I am guessing. I usually make a big batch of this and keep it in the fridge to use for a few days. The leftovers are always great tossed with pasta or risotto. The cook time is the chill time. We sometimes add a drizzle of vinegar at the table and/or a handful of grated cheese if it strikes our fancy.

    Recipe #167013

    This is my version, to each their own :-)Cooking time does not include time it takes to cook pasta.

    Recipe #166165

    Adapted from the book Simply Tuscan by Pino Luongo. This is the only way we will do ribs. Try it over different salad mixes to see which you like the best. The original recipe called for just a head of frisée but we can't get that here, so I use whatever salad blend looks the best (usually go for the baby greens since they have frisée in it).

    Recipe #165284

    This recipe is from the Playboy Gourmet cookbook from 1961. Oddly enough there are some very good recipes in here. I made the cheese optional. I've never seen another marinara recipe that calls for cheese and frankly it bothers me but the recipe does call for it.

    Recipe #451005

    From the book "Pasta Presto." You can use spaghetti, linguni, penne, rotini...really any pasta you like. You can also use any veggies you like. I tend not to use mushrooms as one of my kids don't like them and I always like adding a leafy green like spinach, kale, swiss chard, arugula or escarole. Whatever is available in your garden or at the farmer's market will probably work great.

    Recipe #433039

    A little different but yet the same as the other lemon curd recipes. Found this in a collection of vintage recipes. I love this stuff! The recipe calls for 2 tbsp lemon rind and 6 tbsp juice. I've found this to be about 2 large lemons. Drop the lemons into boiling water for about a minute or two and rub the wax off on a paper towel before using the rind...try not to get any of the white pith when you grate.

    Recipe #431698

    This is from the Little House on the Prarie cookbook. It is an old recipe but very good. I actually like it better cold the next day than fresh. If you are looking for one with a heavy batter or KFC style, this isn't for you. I have no idea if my cooking time is accurate...

    Recipe #431697

    This is from the website It is a simple recipe but very tasty. Serve over rice (we like it on jasmine rice) or in buns. This is a great alternative for your veg or vegan friends if you are having a southern BBQ party. I've changed it slightly but not too much.

    Recipe #429313

    Made this up when a recipe I printed turned out to have mixed up directions and missing amounts. I think it turned out very well so posting it here to be able to find it again. You can add other vegetables to this if you happen to have them; I added broccoli as I had a half of a head that wasn't doing anything at the moment. Prep time is marinating time...

    Recipe #423339

    2 Reviews |  By Ilysse

    I invented this tonight. It is an Italian flavored stew of sorts. Very tasty over brown rice. I knew the flavors I wanted but didn't have a recipe to follow so went with my instict. I think I did a good job. There are a lot of steps here but this is a very simple recipe. This (with the brown rice) was a great meal but it would be equally as good as a side to a simple grilled steak or grilled chicken or just on its own. I imagine you could also stuff this into a good Italian bread for a yummy sandwich, maybe with some provalone or mozzarella cheese melted over the top.

    Recipe #419976

    I made this for Passover this year and it was a hit. It is so easy to make but looks lovely and makes an impression. If you are making this for Passover and don't use garlic during Passover you can leave it out. The origional recipe that a friend gave me didn't use the garlic or the onion. It also called for raspberry perserves but I couldn't find KLP raspberry. Also, if you make this for Passover, just before it is fully cooked turn the oven off and let it sit in the hot oven while you have your seder. It will be perfect by the time you get to it. This is great for Passover or any day. This recipe is for 1-4 people as it only calls for 1 hen but I used 5 hens for our seder so this can be easily multiplied. I served this with roasted potatoes and roasted carrots with peas.

    Recipe #418651

    I had a lot of fried rice left over from a big Chinese feast I made and needed to change things up a little. I made these little pancakes and the family loved them. They are nice and crispy on the outside and soft on the inside. We dipped them in duck sauce but I'm sure dumpling sauce, mustard or any combination of your favorite would be great. They are yummy by themselves too. These could also be good hors'd' oeuvres as they are passable as finger food. My serving size may be off since I didn't really count how many I got and I made 2 + batches anyway. This easily doubles if you happen to have more left over. You can use 1 egg for 1-2 cups of rice. The point is just to get it to all stick together.

    Recipe #405580

    There are a few other PB&P sanwiches on Recipezaar, so I know I'm not crazy. These are only slightly different because after trying other pickles I think the bread and butter pickle chips are best for this. I use a brand called Bubbies which I highly recommend.

    Recipe #398365

    Yummy soup, just in time for fall. From the cookbook Cucina Ebraica. This is a Jewish-Italian cookbook with great recipes. Prep time includes time for the lentils to soak.

    Recipe #391675

    I've seen other recipes for Shakshuka on here but none just like this one so I thought I'd post. This is from Joan Nathan.

    Recipe #382918

    I found a recipe on here and by the time I got through all my changes I realized I had a new recipe. The family loved it and told me I should post, so here it is. The seasoning gives the turkey a sausage flavor. My husband thought I could have added more rice to stretch it even more but I think the 4 cups was pleanty. Add less if you want it more meaty. Don't be afraid to try brown rice or some other favorite. Also, I think this would be GREAT with broccoli rabe in stead of escarole but I'm the only one in the house who likes it. If you like a little spice add some red pepper flakes when you add the other herbs. This is a quick and easy meal. I figured 30 min. from start to finnish but that depends on how fast you chop. I have a rice cooker so I don't have to babysit the rice and usually chop as I go, so my times may be off.

    Recipe #376095

    A simple cholent made with canned beans. Put in the crock pot just b4 shabbat (Friday) and eat for shabbat lunch (Saturday). The meat can be anything from beef cubes to short ribs to brisket. Use fresh potatoes if you wish.

    Recipe #365058

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