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    558 Recipes

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    This is my re-creation of a sandwich I used to order often for lunch at a great restaurant in NY State. It may sound like a bizarre combination of ingredients, but it tastes very good and is a nice light luncheon choice. I also like this with cinnamon raisin bread.

    Recipe #17244

    This is just like the sweet, gooey icing that comes inside tiny tins inside those tubes of refrigerated cinnamon bun doughs. By changing the extract flavor, you can make orange cinnamon buns, lemon cinnamon buns, whatever you like.

    Recipe #19239

    If you've ever been to Germany, then you will be familiar with the ever present "Schnell Imbiss" stands. Similar to a hot dog stand, the Schnell Imbiss stand sells a variety of wurst dishes including the famous "Currywurst," a grilled bratwurst, cut into slices, and served with a ladleful of warm curry sauce. Curry sauce is also served over "pommes" (aka French Fries). This is the recipe, as told to me by a German Imbiss lady herself. It is really quite simple to make and keeps well in the fridge. The Imbiss stands always use mild curry powder to make this sauce. It tastes much better than the commerically prepared versions.

    Recipe #37911

    In Germany, there are charming areas outside many restaurants called a "Biergarten" with patio furniture in a garden setting where customers gather around 4pm for an hour or two to relax with either a beer or an iced coffee. This is the typical way an iced coffee is served in the spring & summer at German Beergardens in the Bonn area, where I currently live. It is also a popular choice as a dessert beverage. The measurements are approximate and will vary greatly based on the size of glass used. They also often stick a decorative long toothpick with metallic streamers to garnish as well as the cookie (we think they look like sparklers).

    Recipe #62156

    I rarely use bottled salad dressings, as I tend to prefer homemade versions much more. This is my hands down favorite. It is easy to throw together and is so flavorful. This only makes enough for a few dinner salads - only make as much as you need for one meal, as this only keeps maybe a day. Walnut oil and shallots are the two key ingredients here - you can sub any sweet onion for the shallots, but the walnut oil is what gives this its unique flavor. I may vary what types of lettuces and veggies go into a dinner salad, but if I am using this dressing, I always add some crumbled mild feta cheese to the veggies. Walnut oil can be found in bigger grocery store with other flavored oils or in gourmet markets. Walnut oil needs to be kept in the fridge as it spoils quickly at room temp (but lasts ages in the fridge). People have been asking for this one for a while, and yesterday I finally made this with a pen & paper by my side to carefully measure out the ingredients. This will very lightly dress 4 small dinner salads or 2 much larger ones. Enjoy! NOTE: Walnut oil is an extra virgin olive oil infused with the flavor of walnut and has a unique nutty flavor. You may use other nut flavored oils with good results (like hazelnut or macadamia), but just be sure the oil is infused with nut flavor. Something like peanut oil will not work as a substitute for the walnut oil.

    Recipe #57984

    A dry herb blend for giving any ground meat a "sausage" flavoring. Try this not only with ground pork, but also ground turkey, beef, or chicken. Adapted from a recipe that came with one of my pizza pans. Recipe can be doubled, tripled, etc as needed. Each batch is enough to season 1 pound of meat. Leave out the crushed red pepper flakes for milder sausage.

    Recipe #102718

    Adapted from an old issue of Fast & Healthy Cooking magazine. Very lime-y. I prefer this made with yogurt rather than the frozen yogurt (the original called for frozen).

    Recipe #60937

    from Taste of Home, from their "I'd like that restaurant Recipe" section. The reader said her husband orders the fish in this restaurant just so he can have the tartar sauce that comes with it. This makes ton of sauce, so scale it down if you prefer.

    Recipe #190321

    This is a pretty, pink colored creamy dressing. It is very rich and quite tasty. The recipe does not call for any salt or pepper - you may add a bit if you wish, but I didn't think it really needed it. I have tried this with dried tarragon and it was lovely - but if you have fresh, I think it is even better. Adapted from "Best of the Best of Georgia." Supposedly from a restaurant called The Olde Pink House. If 3 cups is too much for you, the recipe can be successfully halved. I made only a 1 cup batch and that amount was plenty for about 6-8 guests to have on their dinner salads. This will have you wanting to lick the plate clean.

    Recipe #99930

    Adapted from the "The Steak Lover's Cookbook." Supposedly this originated at Gibson's restaurant.

    Recipe #93833

    This is a delicious orangey tea that just smells wonderful! I portion out some of the mix in little holiday ziploc baggies to give as gifts at the holidays. I am always surprised how many people have never had this tea. I have used this recipe for 8 years and have had many positive comments. A nice way to present this tea is to fill a zip-plastic baggie with some of the tea mix and place in a gift mug. This is an instant version of the real Russian tea, which is more like a hot fruity tea punch. Imagine a warm, sweet spiced apple cider, only with a citrusy/orange taste instead. This will not taste like a brewed black tea. The lemonade mix called for is one tiny packet, enough to make a 2 quart size pitcher (although you only use the mix dry). If you are subbing in sugar-free versions of any ingredients (which do work just fine) be aware that they will weigh less than anything made with sugar, so measuring by volume (such as US type cups and spoons) is key here if you are converting the recipe.

    Recipe #16632

    A lovely, simply garnish to dress up your hot beverage glasses for a dinner party or special occasion. Adapted from Cooking Pleasures magazine. Once you have garnished your glasses, fill with hot buttered rum, mulled cider, or even coffee. Unused dry mix will keep in a plastic airtight container for several months.

    Recipe #86241

    This delicious sandwich is a re-creation of one I ate in a lovely lunch cafe in Natchitoches, Louisiana. This was served with slices of fresh melon,kiwi,strawberries,and orange on the side drizzled with some honey mustard dressing.

    Recipe #17286

    Make your own instant oatmeal to store.

    Recipe #190313

    In Germany, you find this on many appetizer menus. I can't say that I have ever seen one in America, but they sure are tasty. These are especially kid-friendly. I also saw these made with diced chunks of ham and pineapple and shredded cheese on crusty rolls. French bread is really nice for these. Any bread will work as long as it is sturdy enough to hold the toppings.

    Recipe #35316

    This is a copycat of a bagel breakfast sandwich served at a local bagel shop in California called The Bagel Bakery.

    Recipe #28410

    Different from previously posted version on Zaar. I love Five Spice Powder and am always searching for new ways to use it in recipes. This version was oringally from a magazine clipping, although I am not sure which one. Marinade is enough to use for 1 pound of meat. (Find sesame oil and Five Spice powder in Asian markets; chili oil is oil flavored with hot chili peppers)

    Recipe #178797

    I first tried this at a New Year's Eve party one year and immediately had to ask for the recipe. I couldn't believe how simple it was. This is not for wimpy taste buds - I warn you now that this will be very, very hot. I recommend using Paul Prudhomme's Blackened Cajun Seasoning Blend for this, if it's available - if not, then use any brand you like. You control the amount of heat by how much spice blend you add - this is a true "to taste" recipe. And please don't overcook your shrimp or it will be tough. This is a lightning fast dish so you have to move very quickly. I buy big bags of precooked, peeled shrimp and have it thawed and ready to go. If you wish to make extra, make it in batches as if you add too much shrimp to the pan, you'll end up with soggy, steamy shrimp. This is the amount for one batch at a time - I don't ever make just one batch. Prep time assumes you have already thawed your shrimp (or use precooked fresh if you like).

    Recipe #51360

    Ok, so without the eggs & the anchovies it might not be considered a "true" Caesar salad. But, this is still a really good Caesar-like salad and will please those picky eaters in your family who want Caesar salad, but won't go near it if you include the raw eggs and/or the anchovies. I can hear the purists groaning already, but you can also use the cheese in the "green can" in this if you don't have any fresh Parmesan lying around- it still tastes good either way, although it is best with Parmigiano-Reggiano. NOTE: There are anchovy free versions of Worcestershire Sauce commonly available.

    Recipe #59149

    (Translation: Mushroom Salad with Egg.) This is an authentic modern German recipe I acquired while living in Germany. It is very pretty for a dinner party and is light and refreshing tasting. I translated this from a German version I found in "Kochen und Geneissen" magazine. I made my salad with the rocket leaves, which have a nutty, peppery taste.

    Recipe #33736

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