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    668 Recipes

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    I use this relish with grilled fish or chicken. Cooking time is actually chilling time....no cooking!

    Recipe #434220

    I love spinach, and have developed quite a fondness for pears lately. This salad was posted by Bonnie Lloyd in the cookbook "June Fete Fare". Cooking time is the time it takes to toast the pecan halves.

    Recipe #433612

    This marinade has all the ingredients of a margarita! Marinate the chicken breasts for an hour (not much longer, or the lime juice will start to cook the chicken) and then grill over medium-hot coals. Servings are based on the number of chicken pieces. If you have hearty eaters, this will not serve 8! Delicious!

    Recipe #433611

    This is a very unique stir fry, in that it's served on a bed of shredded lettuce instead of over rice! To save time, you can buy a bag of pre-shredded lettuce. I like 2 or more jalapenos, but I like things spicy. If you'd like, you can garnish with salsa, diced avocados, chopped green onions, and sour cream! I like this served hot, but you can serve it cold as a salad....but I really like it hot over the cold lettuce!

    Recipe #433610

    After much testing, I've found this is the best way to get nice, crispy fries! Since DS thinks fries are a nutritional necessity, I really needed to find the best-tasting way to make these. When money is tight, I have substituted vegetable/canola oil without a major difference in taste, but the peanut oil is best. Prep time does not include soaking time.

    Recipe #433154

    This risotto is a main dish meal! Meat, veggies, and rice! I love risotto as a side, but this is hearty enough for an entire meal! Originally posted by Mrs. Peter Davison in the Edgewood Cooks cookbook, but this version has some alterations by me.

    Recipe #432205

    This is a really quick and easy topping to make for your bread. It's lighter than those that have cheese, and is different in that it doesn't include garlic or butter.

    Recipe #431835

    This recipe uses cooked brown rice, but feel free to substitute white rice. Cooking time does not include the time to cook the rice. The "spicy" in the title doesn't mean hot, but simply full of flavor and seasonings. This recipe comes from America's Best Recipes 1994, Tracing our Heritage.

    Recipe #428708

    This is served at our neighborhood Greek restaurant as soon as you sit down at the table. I've tried my best to duplicate it. Had to figure it out as DD wants it everytime she comes home to visit....and the restaurant is closed during holiday when she is here!! Measurements are estimated, as I always just eyeball the ingredients. More oil is always better....more juice for the bread! :)

    Recipe #428702

    This is from Gourmet magazine, May 2006. This Moroccan recipe is served at Jnane Tamsna in Marrakech.

    Recipe #428523

    This recipe is from Bon Appetit, May 1993. The magazine states that it is British/Scottish in origin. The mix of the onions, cheese, and currants is great!

    Recipe #428515

    This recipe comes from Bon Appetit, February 1996. The magazine indicated that it was British/Scottish in origin.

    Recipe #428510

    This recipe is low carb, low cal, and healthy. Although tagine is in the title, you can use a regular skillet. From Gourmet, December 2007.

    Recipe #428302

    An easy marinade of garlic, lemon, thyme, and a dollop of the North African hot sauce harissa make these green olives memorable. If you can, prepare the olives ahead—they improve with age. From Epicurious. Cooking time does not include the 24 hour marinating period.

    Recipe #428299

    This sauce is delicious with all kinds of things! Shrimp, chicken, sausages....there is no end to its uses!! Plus it is quick and easy to whip up in no time! Remoulade originated from France, was taken over by Louisiana, and now Denmark and Belgium have become fans. This has become a requirement on the "Danish Hotdog", sold by street vendors, and is common in Danish fridges!

    Recipe #427569

    This marinade is delicious on firm, white flesh grilled fish, such as grouper or mahi-mahi.

    Recipe #426715

    This is a very spicy chicken stir-fry, with a wonderfully tastey garlic overlay! With broccoli and carrots, it is very colorful and tastey. It is good served over rice or pasta.

    Recipe #425704

    From Ina Garten, this makes a really nice appetizer, with very little work involved!

    Recipe #425671

    Yummy, yummy! Some of my favorite things! If you are lucky enough to be able to make this when the tomatoes are in season, this salad tops all others! I love the presentation of the white asparagus contrasting with the dark green arugula and bright red tomatoes. Just a beautiful dish! Recipe courtesy of Emeril Lagasse.

    Recipe #425657

    Although the original recipe calls for Halibut, I've found that any firm, white fish will work. If your fish is frozen, soak it in milk to help remove the frozen "fishy" taste. This is an easy recipe that comes together fast. Except for the fish, most people will have all the other ingredients on hand. I love this after a hard work day....quick, easy, and delicious! Original recipe is from the "Reflections of the West" cookbook, but I've made a few changes.

    Recipe #424933

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