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    1,984 Recipes

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    This steak sandwich is one fantastic eating experience. With fresh spinach, crunchy cucmbers, and a tasty green goddess spread, it's like a sandwich and salad all rolled into one! ; First off - choose the right bread. Use a fresh artisan loaf one that is crafted (rather than mass produced) with a crispy crust and a soft, chewy interior. Ciabatta or focaccia are ideal. Secondly, the green goddess spread - it gives the sandwich personality.:) The tarragon (not one of my favorites!) in it asserts lots of fresh herb flavor, while the scallion packs an extra "green" punch. We made two green goddess spreads one with the tarragon and one with basil - while not traditional in green goddess, the basil will still add herb flavor. : CuisineAtHome, Issue 82, August 2010 edition.

    Recipe #434062

    A bright and sweet citrus marinade gives this grilled flank steak real zing, making it the perferct partner to rich and cheesy black bean enchiladas. The natural acidity of the tomatillos keeps the avocados' vibrant green color from turning brown. Cuisine at home eRECIPES, July 29, 2010 newsletter. Quickly grilling flank steak over searing heat to medium-rare is the secret to keeping the flavorful cut of meat tender without drying it out.

    Recipe #433974

    These make nice canapés or appetizers - whatever you want! Found this recipe a while back and am just coming around to posting it :) here's the web site. Hope you enjoy! !

    Recipe #432204

    Try Suzanne Barfield's Roman Patty Melt with peppers, onions and aioli to make a great burger for which she won $100,000.00. On 09/28/2009 she was the new winner of the Sutter Homes Build a Better Burger contest, and this is the burger, ;) Suzanne hails from Basking Ridse, NJ & holds an M.S. in food chemistry from Rutgers University and has a Ph.D. in human and organizational development. Before retiring, she worked in IT doing strategic planning. Suzanne’s degree has helped her with cooking, because she is an “experimenter at heart.” She has fond memories of eating patty melts at Woolworth’s as a kid, so she started playing around with that idea and added Mediterranean flavors. :) Don't let the long laundry list frighten you - you just need to be organized - it is really worth the effort..

    Recipe #432176 These are sandwich style bites that are sure to be a hit at any cocktail party or any party! ;)

    Recipe #432175

    These may be made a day ahead. Keep tightly covered with plastic wrap, and garnish just before serving. It has a 3 hour chilling time. Southern Living, February 2007 edition. We had these at a friend's house for brunch!! I can't drink but I took a very small taste and it was luscious;)

    Recipe #432174

    Please don't send the recipe police after me - I checked it as a vegetarian recipe because I posted the two adaptations. This recipe is easily adaptable to serve vegetarians also. To serve 1 vegetarian and 3 meat-lovers: after stirring in the vegetables, coconut milk, lime leaves, and water, transfer about 1 cup of the curry mixture to a 2-quart saucepan. To this smaller pan, add 4 oz. extra firm tofu, cut into 3/4 inch pieces, and bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to 10 minutes. Stitr in 2 tsp soy sauce, 1/4 cup of the basil, and 1 tsp of the lime juice. With the remining curry mixture in the 3-quart saucepan, finish the master recipe, for the 3 meat eaters. :) Recipe by Ivy Manning Fine Cooking Magazine, December 30, 2009

    Recipe #432173

    Recipe by Lisa Sewall. From: Rich and Creamy Butterscotch Pudding, Editor's Picks: Nick Fauchald's Favorite F&W Recipes, Best Recipes of 2007: Spectacular Desserts Published January 2007. This was too, too good! At least 4 hrs cooling time (in the refrigerator). Can be made up to 3 days ahead.;)

    Recipe #432172

    Gwyneth Paltrow created this sundae at Mike's Ice Cream in Nashville, where she filmed "Love Don't Let Me Down", this winter. Now the dessert is being offered throughout the summer. It is delicious! :) We had a couple of resident's that were requesting ice cream with chocolate sauce and we finished the dish! :)

    Recipe #432171

    If you like dinner spicy and hot and slightly sweet this shrimp gives you both.;) A great dish! - Issue 80 - April 2010. Prepare the rice first because it is going to take longer. Am having trouble with the computer, can't post the quantity for the bourbon, it is 3 T.

    Recipe #431315

    "Chef Richard Blais serves these Salmon Burgers on homemade rolls topped with an "everything" spice mixture of McCormick® Gourmet Collection Coriander Seed, Poppy Seed, Toasted Sesame Seed, Sicilian Sea Salt and Black Pepper".These tasted so good and it was another take on these burgers :).Created by Chef Richard Blais for the McCormick® Gourmet Collection. Chef Blais is the owner of Trail Blais, a creative consulting company, and Creative Director of Flip, a modern hamburger concept in Atlanta and Birmingham. He was also a finalist on season four of Bravo's Top Chef :)

    Recipe #431314

    Delicious! ;) Low Calorie & Heart Healthy - The EatingWell Healthy in a Hurry Cookbook (2006) - December 2005/January 2006. This comforting and healthful vegetarian casserole is perfect on a cool night or any time of the year, especially when we were having torrential storms and one minute it was hot and the next freezing cold!:) Why not make it a meal and enjoy with a glass of Zinfandel and for dessert biscotti dipped in a fresh-brewed colada de café (Cuban coffee).Also - diabetes appropriate/low cal/heart healthy/low cholesterol in other words, healthy!

    Recipe #431312

    Diced eggplaant turns tender and tasty sautéed with garlic and olive oil. It is best served over angel hair pasta; however, any type of pasta will work.;) Serve with freshly grated Parmesan cheese or Feta and a mixed green salad with a bottle of cold Chianti ;).Printed from: -- 49740 1996-2009 & -- 7674, July/August 2009. Also, Let your garden dictate the vegetables for this recipe -sliced zuchini, yellow squash or red onion -- can be substituted for the eggplant. Also red peppers are a good choice :) Had trouble posting the quanities for scallions, spring onions or green onions - it is 1/3 cup or 2 2/3 oz.

    Recipe #431311

    Having a brunch is all about breaking the rules and eating what you want when you want -- putting a breakfast spin on aftermoon and evening food. The casual brunch is all about delicous foods that don't require unusual ingredients or a lot of your time and energy ;).Any brunch worth it's name has at least one (if not several) eggs Benedict on the menu. For the baskets, English muffins stand in for plain bread slices and keep with the benedict theme. All the elements of eggs Benedict are here, they're just madeover to make things easier and quicker for you on brunch morning.:), Issue 80 - April 2010.

    Recipe #431129

    1 Reviews |  By Manami

    The next time you are going to reach for the rice to make a pilaf, choose orzo pasta instead! This pasta is shaped like a grain of rice. It's delicious in this easy recipe - it is loaded with all kinds of good stuff! I love it and it shows. LOL

    Recipe #430584

    Delight your taste buds with a truly original appetizer recipe featuring the combination of shrimp, wild rice, dill and thyme in pancake form. It is finished with a roasted red pepper aioli. Recipe comes from; The McCormick Gourmet collection. We really enjoyed these! ;)

    Recipe #430583

    From the kitchen of "Dreamfields Pasta" and Chef Jim Coleman - March 1, 2010 article. We tried these and diabetics can eat them without too much to worry about. High-Fiber, italian, Low-Calorie, Low-Digestible-Carbs, Low-Saturated-Fat, main-dish, penne, quick, salads :)

    Recipe #430582

    Recipe created by chefs Mary Sue Milliken and Susan Feninger (The Too Hot Tamales) for the California Avocado Commission.We found these sandwiches very exciting and delicious! Since we use the grill year-round, we don't have to wait until summer. This would be a great weekend brunch or a nice evening meal - serve with a salad of sliced tomatoes with onions, maybe some type of starch and some nice cold beer or wine - depends on the occasion. :)

    Recipe #430581

    Marcia Kiesel’s luxuriously creamy soups are the perfect starters for Thanksgiving dinner because they can be made in advance, then reheated and garnished just before serving. The carrot soup can be refrigerated overnight. Reheat gently. .Wine: Full-bodied, luscious California white: 2006 Terre Rouge Roussanne. From Perfecting Thanksgiving Dinner: Soup & Pairing of the Day - F&W Magazine, November 2009.

    Recipe #430580

    1 Reviews |  By Manami

    Potatoes cooked in a cast-iron skillet and seasoned with scallions, jalapeño pepper and white Cheddar are a tasty dish any time.Served these with a black peppered strip steak - oh so good! ;)

    Recipe #429560

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