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    68 Recipes

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    Anchovies and capers are two of my favorite things. This salad dressing might not be for everyone but that is ok... that leaves more for me. From Jamie Oliver's cookbook The Naked Chef.

    Recipe #196409

    I have been making this recipe for 25+ years but it is actually from the 1920's. This is an unusual cake and should be cooked in a cast iron skillet. The batter isn't like an angel food cake, at all. It is crunchy on the outside but chewy. Not light and fluffy like most people are used to. And it is very beautiful. And very rich.

    Recipe #192719

    This is more of a concept than an actual measured out recipe. It is how I like to use up Thanksgiving dinner leftovers. I can only have so many turkey sandwiches before I hurl.

    Recipe #190733

    This is posted in honour of our very own beloved Chef Bergy aka "Her Majesty, the Queen of the Saturday Night Burger." I came up with this after browsing through her countless burger recipes and becoming hopelessly confused trying to pick just one. I hope you like this burger, Bergy! I posted this recipe out of the respect and love Zaar members have for you.

    Recipe #188911

    I love anything pickled and always have a gallon sized jug of dill pickles in the fridge. When it is empty I make these eggs. It's a real quick fix when you want some pickled eggs. I am not going to pretend to you that these are as good as other recipes where you make your own brine... but these work for me in a pinch. Save the pickled onion slices for hamburgers or use in a potato salad.

    Recipe #178649

    This is a collaboration of the team "8 Broads and a Brawn Bonn" for the 'Zaar World Tour II Pizza Challenge. If you like leftover cold pizza in the morning you might like this even better.

    Recipe #176747

    I would rather have a plate of this over spaghetti any day. In the absence of a tomato sauce... the flavors really stand out. This dish originated in the red light districts of Italy when the ladies of the night needed a quick and cheap meal after a long nights work "at the office."

    Recipe #176435

    El Fenix Restaurant is a Dallas institution open since 1913. I had my first job waiting tables there and had a bowl of this soup everyday. I won't bother you with the details of what I had to do to get this coveted recipe out of temperamental Chef Jorge... but it is illegal in about half of the states.

    Recipe #173513

    Everyone knows by now how much I hate Edith Gump but love her cooking. I only pretend to like her and take her phone calls so she will share her delicious recipes. This onion soup is ambrosia in a bowl.

    Recipe #173175

    From Martin Yan's Show "Yan Can Cook."

    Recipe #172693

    Glutinous or "sweet rice" has a texture unlike other rices. When ground into a flour and mixed with water, it makes an elastic dough that can be used to wrap other foods for frying, poaching, or steaming. Here it surrounds a nugget of sweetened peanut butter and the dumplings are served in a peanut based sauce. Recipe is from a Martin Yan cookbook. Sounds delicious, doesn't it?

    Recipe #172466

    What makes a classy martini become white trash? A pickled pod of okra instead of an olive, of course. I came up with this 10 years ago when I was out of olives and then noticed a jar of pickled okra in the fridge. A local bar that I frequent began making them for me and now it's very popular there.

    Recipe #169303

    After my friend Edith Gump and I left the nail parlor- she was excited to make this delicious BBQ Shrimp Wrap for our cocktail hour. Which lasted three hours. While they are delicious wraps... after our third glass of Grey Goose she was having a little trouble using her new two inch red nail extensions... so she just skewered them and ate them right off of her fingers. She admitted to stealing the recipe off of Food Network but was too drunk to remember from which chef. She is such a lush. Note: Prep time assumes you are sober.

    Recipe #167237

    The Cajuns have a "Holy Trinity" of cooking which consists of celery, onion, and bell peppers. Texas White Trash (which I come from a long and distinguished line of)have our own Holy Trinity of cooking consisting of potatoes, onions, and okra. My family has been making this for years and I remember eating it while I was still strapped in a booster chair. If you love fried potatoes- if you love okra- and if you love onions- you will love this dish for breakfast, lunch, or dinner. May be served with ketchup but if you want real authentic White Trash fare- serve smothered in creamy white gravy! You can get me to do some rather unpleasant things if you wave a plate of this at me.

    Recipe #166852

    I have been making this so long I don't remember if I made the recipe up or stole it. Probably the latter. It is kid and picky eater friendly. Great gravy served over mashed potatoes or my favorite- white rice! I am posting the recipe for chicken...see note at the bottom to make it with pork chops.

    Recipe #165510

    The most charming place I have ever eaten was the Inn On Brushy Creek in Austin when I lived there in the mid 80's. It was a small house converted into a dining room and kitchen that only served 12 tables at a time and they were only open on the weekends. It was BYOB and the family cat was always basking on the hearth of the fireplace but would occasionally patrol the room looking for attention. The proprietors were a charming elderly male couple who would visit you tableside to make sure dinner was perfect, which it always was. You never knew what was on the menu for the evening because they changed the menu every weekend but the meals were always world class. You would have your choice of the fish, chicken, or beef. But- they always served this soup as a first course. After months of pleading and an impromptu performance of "Stand By Your Man" to a stunned but enthusiastic dinner crowd, they gave me the recipe and a standing ovation. Delighted but humiliated, I asked what the name of the House Soup really was, and they said, "Two Old Queens Soup!" The dining room roared with laughter. That was the most enjoyable meal I ever had.

    Recipe #162173

    Yeah Mon! This cool and refreshing fruit salsa is a perfect side accompaniment for tempering the heat of your favorite grilled jerk seasoned meat. Cooking time is the time to chill. Submitted for RSC #8.

    Recipe #161366

    This was my sister's favorite thing to eat when she was growing up. She wouldn't let anyone but me make it for her.

    Recipe #160873

    I was surprised at the few recipes for Crab Louis Salad on 'Zaar, and so I am posting the one I have been making for twenty years. From Joy of Cooking copyright 1964

    Recipe #158383

    Fill won ton wrappers with your favorite canned pie filling and serve over ice cream. It doesn't get any better than this!

    Recipe #137128

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