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    558 Recipes

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    This is a rich, delicious creamy soup I first saw this prepared on "Come Dine with Me" where ironically the hostess who cooked in the episode had this soup made by local restaurant instead of preparing it herself. The restaurant is the Blanche House Hotel, in Brighton England. Luckily, the recipe was shared on the Come Dine with me website, provided by the restaurant itself. I tried it right away and here is my adaptation, with a lot more detail to the instructions. The prep time allows for cooling, and the cook time is really an estimate. This soup was meant to be served as a starter, so the portions are rather small.

    Recipe #357005

    This delicious salad was served at a party and I asked the hostess, Becky, for her recipe. This was from her Grandma. The original recipe called for 16 ounces of spinach (torn), and only 6 slices of bacon. I have listed the recipe as Becky prepared it, she used about 2 1/2 bags of baby spinach and 18 slices of cooked bacon. The salad will get too weepy if left sitting too long, so plan to eat it all right away, this doesn't keep well once the dressing has been added. When I made this, I used a 250 g bag of baby spinach, about 8 strips of bacon, half the dressing, and I still used the 3 eggs.

    Recipe #356931

    Adapted from the Neal's Yard Bakery Whole Food Cookbook. According to the book, carrots, broccoli, cauliflower, or leek can be subbed for the parsnips in this recipe. This is a thin, but creamy soup. I made it with fresh parsnips and served with some wholegrain bread drizzled with Marmite on the side.

    Recipe #355700

    A guest on the UK tv show,Come Dine with Me,prepared this recipe, which she got from "New Cookery Year, Readers Digest." I tried it and enjoyed the refreshing flavors. She served this is a starter course before a fish main meal, but I ate it as a light lunch salad.

    Recipe #341641

    I made two of these gorgeous rolled stuffing logs, one for Thanksgiving and froze the second to serve with my Christmas meal. The entire recipe makes 2 stuffing logs and there will also be a third portion left to stuff a turkey with, or to bake in a casserole. If you only want to make 1 roll, simply divide most of the ingredients by 3, except for the apple, egg, and bacon - use 1 small egg, 1 small apple, and 12 pieces of bacon, cooking time will remain the same. A bit tricky to roll up, but the final product is worth all your hard work.You can substitute fresh red currants for the cranberries or use dried cranberries or dried cherries if you prefer. Also, if you only have dried herbs, that is fine.. just add dreid versions to taste, perhaps a few spoonfuls of each. This gets sliced and looks so lovely with the center of berries. Adapted from a version I found in Good Food magazine.

    Recipe #341056

    This is my favorite ice cream recipe ever. I first tasted this as a kid. Our class had been assigned a history project when we had to track down "old fashioned" recipes that would have been served at the turn of the century. Parent volunteers then agreed to make the recipes we found to bring in for a food tasting. I was one of the kids assigned to locating the recipes, and I found this delicious recipe in the original 1924 edition Boston Cooking School Cookbook by Fannie Farmer. One of the parents made this and it was a huge hit. Prep and cook times are estimates, I have not made this in many years.

    Recipe #340879

    When I lived in Kansas, my neighbor Camille shared this lovely recipe with me. We used to be able to get beautiful, abundant fresh strawberries and I used to make this recipe often to use them up. I usually would make two cakes, one to eat and one to freeze for last minute guests.

    Recipe #340788

    I found a variation of this recipe on another website, but the original did not contain nearly as many spices or flavorings. I also prefer to use my Recipe #19239 on top of these. If you do not have nonfat dry milk powder, you may use 3/4 cup low-fat or nonfat milk, warmed to lukewarm in place of the water and powdered milk. These are lightly spiced, and if you use the cloves, they will have a darker color. Not very sweet, the icing provides most of the sweetness.

    Recipe #340786

    From my Aunt Alta's recipe box, this was from an old newspaper clipping. If you don't have leftover sweet potatoes, you can mash up some freshly cooked ones or mash some drained canned ones. Remove any marshmallow toppings if you are using leftovers. NOTE: The sugar is present to tone down the tang of the fresh cranberries and to the sweet potatoes. I would imagine Splenda could be used in its place. If you wish to use whole berry cranberry sauce (drained) that you already have prepared, I would suggest heavily reducing or possibly leaving out the sugar altogether, depending upon how sweet your leftover cranberry sauce is.

    Recipe #338318

    These are really good, with molasses and raisins in them. I originally got the recipe from a cookbook one of the QVC hosts put out, "More Family Favorites" by Mary Beth Roe.

    Recipe #289152

    A terrific pasta sauce recipe from Come Dine with Me, guest & winner John's grandmother's recipe. On the show he only used 1 chili, although he said he normally uses 2. I used 2 bird chilies and personally could even go hotter, so adjust the heat according to your tastes. I seasoned several times while making this.. you have to be careful not to add too much to start as the capers and anchovies already add some salt to the dish.

    Recipe #288008

    Ishrat made this on the UK tv show,"Come Dine with Me." I made these for Super Bowl appetizers and we all thought they were wonderful. Ishrat measured everything "by feel," so please feel free to adjust all seasonings very much to taste. I was worried these might be too spicy, but they came out just right for us.

    Recipe #284351

    I saw a version of this stew prepared on the UK tv show "Come Dine with Me," as made by Nathalie, the week's winner. The online version of the recipe was a bit different from how she prepared it on tv, so I followed what I saw her do, rather than what was online, and the results were amazing. No wonder the guests voted for her to win and went back for second helpings! The cut of lamb she used was neck fillet, which comes out very tender in slow cooking... if you can't get that cut, use shoulder meat, but not leg or it will get stringy. She used packets of ASDA brand Reason to Season Moroccan Lamb, I used real Ras al Hanout, which I added very liberally. I gave a measurement as a guess, but I didn't measure the seasoning accurately. My Ras al Hanout did not contain any salt, so I did need to add some salt as well, I think the packets she used came pre-salted however. I used salt only after browning the meat, and then again after the stew was ready.

    Recipe #281176

    I first tasted this in a great pub in Southwark London called "The Trinity." They make all their own recipes and everything there is homemade, even the condiments. Last night I tried to make my own version and it came very close to the original. This was served as a main dish with a side salad.

    Recipe #256129

    These were so yummy. I used Mrs Dash garlic & onion blend in this recipe. The sauce was pretty thin but the meatballs were delicious.

    Recipe #235914

    These were so peppery and moist and overall yummy. Originally from Robin Miller's Quick Fix show, with my alterations. Use a mortar and pestle to coarsely grind the peppercorns, or bash them with a rolling pin inside a towel wrapped bag. On her show, Robin used all orange marmalade and it was full sugar; she also used a red onion, I used Vidalia.

    Recipe #234940

    This is another recipe I used to make every Christmas as a kid, all by myself. Sticky, sweet, messy...I had so much fun making and eating them. Originally from the "Jones Farm Country Kitchen" community cookbook.

    Recipe #234252

    These are from my childhood. The cookies get sprinkled with partially crushed candies so they look like broken bits of stained glass on top. They are really pretty and easy to make.I used to make these every year for Christmas when I was a kid. I loved crushing the candy. I used either lollypops or life savers fruit flavoreded candies usually, but any transparent, colorful hard candy you like can be used. I always had a full rainbow of colors. Originally from a community cookbook, "Jones Farm Country Kitchen," which is still one of my favorite community cookbooks ever.

    Recipe #234251

    From one of my favorite community cookbooks, "Jones Farm Country Kitchen." These are just a simple blueberry muffin, very sweet and scrumptious. Although this calls for fresh blueberries, I have used frozen blueberries in this before without thawing them and they came out great too.

    Recipe #234215

    A delicious, creamy summer soup. This is very rich, serve in small portions. I have made this using regular sour cream and also light sour cream with good results either way.

    Recipe #233850

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