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    102 Recipes

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    Anisette is a clear, sweet liqueur made with anise seeds which give it a strong licorice flavor. This recipe is dedicated to my friend Mom2Rose, in honor of National Anisette Day on July 2. Cooking time includes 4 weeks of soaking and 1 week of settling.

    Recipe #311418

    This is an unusual nut mix variation using tamari which over the years has become one of my favorite snacks. Can be stored up to 2 weeks in an airtight container. If the stored nuts become soft, spread them on a baking tray and bake them for 5-10 minutes at 300F (150C) degrees.

    Recipe #308865

    These can be made up to 2 days in advance. Store them in an airtight container lined with thick paper towels to help absorb any excess butter. Then, warm them in a moderate 350F degree (180C) oven for 10 minutes before serving. This recipe is very adaptable. Try parmesan and thyme by substituting the Gruyere with 3/4 cup of coarsely grated parmesan and replace the parsley with 2 teaspoons of thyme. Can also make these sweet twists for dessert. Experiment and have fun!

    Recipe #308863

    In Texas, putting beans in chili is prohibited by state law. This recipe does not use beans. Nor does it use tomato sauce or paste, common ingredients in so called "award-winning" chili recipes. If you're looking for authentic chili, this one's the real McCoy; an authentic recreation of the chili that was served in the days of the trail drives - where chili is said to have originated. Take your sweet time making this chili...nice and slow. Good Texas chili has to have time to ripen.

    Recipe #308422

    This is a delicious recipe using nopales, which are the paddles of the prickly pear cactus. You can use fresh, cooked nopales if you wish, but we just used jarred cactus. We made this for a dinner party and it was a hit! Cooking time is time spent allowing the cactus to absorb the flavors of the other ingredients. There is no actual cooking involved, unless you decide to cook your own fresh cactus. To save time, chop the veggies while you're waiting for the nopales to marinate.

    Recipe #308333

    I developed this recipe because I wanted something a little different from the usual pineapple mango salsas out there. It's sweetness complements the spiciness of another dish very well....for example, It went really well with our ZWT3 team's jerk recipe! The jerk recipe is Recipe #234216, if you want to check that out. But, I think this salsa is also good by itself. Cooking time does not include time to let the salsa sit and absorb the flavors.

    Recipe #307374

    Using the coconut sorbet instead of the traditional coconut cream decreases the fat to just 1g per serving. Don't let the 4 hours scare you away. It's just the time spent freezing the pineapple juice in an ice cube tray. Make the cubes ahead of time and you can enjoy this in minutes.

    Recipe #237481

    Dedicated to my fellow ginger addicts. The time on this is a little up in the air, really. Depends on how much time you want to spend taking out your frustrations on those poor limes.

    Recipe #237478

    From VT July/Aug 2007 The four hours of cooking time is the time spent freezing the pomegranate juice until it's solid. There is no cooking involved. The 10 minute prep time is relative...depends on how much tequila you sip on the way to the blender....

    Recipe #237475

    Chocolate crust, with a chocolate filling, and topped with a light coffee-flavored cream topping.

    Recipe #237473

    Haven't made this yet, but it looks really good judging from the picture. Cooking times do not include allowing the tart to refrigerate for 20 minutes.

    Recipe #237470

    These make great-looking appetizers. A veggie mixture with a cheese base, baked in individual fluted tart tins. Easy to make. No dough to mess with. Be sure to use firm or very well-drained ricotta or the tarts will be difficult to remove from the tins. Times do not include allowing the tarts to cool for 20 minutes after baking. You can omit the prosciutto to make them vegetarian.

    Recipe #237444

    These are adorable and make a cute centerpiece for an Easter table. Instead of baking the cupcakes in paper liners, these are baked in the waffle bowls used for ice cream. The cupcakes can be stored for up to 1 day at room temperature. After a day, the cupcakes will begin to pull away from the sides of the waffle bowls. Times are approximate. Cooking time includes allowing the cakes to cool for 30 minutes before frosting.

    Recipe #220865

    I made these for Thanksgiving 2005 dinner, and they were absolutely super and impressive-looking. The gravy was a bit of work, but well worth the effort. I made the cornucopias a couple days ahead to save time and oven space. Prep and cooking times are approximate. The cornucopias will take about 30-45 minutes to make and wrap the foil cones and then another 30 to bake them. The gravy will take about 10 minutes of prep and about 1 1/2 hours of cooking. The veggies will take about 15 minutes of prep and about 30 minutes to cook. From VT Nov/Dec 2005.

    Recipe #197191

    Great flavor and crunchy texture! Time is approximate and doesn't include cooling and setting times.

    Recipe #197130

    These are so good, and look great on a holiday tray. Times are approximate. Prep time includes cooling.

    Recipe #197129

    Rich, creamy layered confections. Cooking time is chilling time, and is approximate.

    Recipe #197128

    It is so easy to transform plain old sugar cubes into something beautiful. These look so pretty on the table for a tea or other special occasion. Even the kids can help! Time is approximate - depends on how elaborate you want to make these.

    Recipe #197125

    This was one of the first candy recipes I ever made. These candies are crystal clear and can be used as decorations for a Christmas tree or a window. Cooking and prep times are approximate, and don't include making your own molds if you wish to do that.

    Recipe #197124

    I read somewhere that Philadelphians eat nearly half of all the pretzels made in America. Well, these pretzels are to die for, and are just like the ones you pay several dollars for at the concession stand. I've made these many times with my kids, and we absolutely LOVE them, especially dipped in warm mustard or melted cheese. Prep time is approximate, and includes letting the dough rise for 30 minutes.

    Recipe #197018

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