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    37 Recipes

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    I found this recipe while ISO another recipe for "Beef and Barley Soup". I just could not throw out the beautiful ribs from our "Christmas Prime Rib". These sound delicious, but I will have to make them with the ribs from our next Prime Rib. (DH won the coin toss between these or soup) I'm posting it now, knowing there are a lot of beautiful prime rib bones around this time of year. This seems like such a simple way to make use of them, besides throwing them into the garbage or to the dog. "Sorry Rover" You could always mix up the seasonings and use garlic, thyme, rosemary, Dijon, or horseradish; panko instead of breadcrumbs... infinite possibilities

    Recipe #405941

    1 Reviews |  By JT'sMom

    Simple, fresh, and bright. Serve warm or cold. Recipe by Melissa d'Arabian, winner of "The Next Food Network Star" 2009. Her show is called "Ten Dollar Dinners with Melissa d'Arabian". This recipe is from "Savory Savings" episode. This would be wonderful dish for a picnic. COOKS NOTE: I had more asparagus then the recipe called for so I doubled the Vinaigrette but used only about 3/4 of it. Since you have the whole lemon anyway, you might as well double it. I did not want to saturate the asparagus but felt it needed more. I also used some of the lemon zest as a garnish and served it chilled. It was wonderful...

    Recipe #385055

    1 Reviews |  By JT'sMom

    Heavenly, rich, and cheesy (in a good way) delicious. Recipe is by Chef Michelle Bernstein-Martinez owner of "Michy's" Restaurant in Miami.

    Recipe #385043

    If you want to be transported to paradise (that is if your not already there), this cocktail will do it. These go down so easy you might want to make a double batch to save you some time. lol

    Recipe #385022

    This is my favorite recipe for stuffed peppers! Delish! This takes a little more effort then other stuffed pepper recipes, but it is well worth it, IMO. Eating Royally: Recipes and Remembrances from a Palace Kitchen

    Recipe #385012

    1 Reviews |  By JT'sMom

    This is Emeril's Father's Meatloaf recipe. It was in "Martha Stewart's Everyday Food" Emeril says, "This remains the gold standard against which I judge meatloaves to this very day".COOKS NOTE: If you cannot find Emeril's Creole Seasoning in the store or prefer to make your own, use recipe #22089 recipe here on Zaar.

    Recipe #376463

    YUM-O -- Haven't made this yet, but plan to very soon!!. Saw Rachel Ray make it today on "30-Minute Meals" I know it will be delish and it will take longer then 30 minutes to prepare, at least for me... I finally made this and it is so delicious and yes, it took me more then 30 mins. NOTE: You can buy whole roasted red peppers at the grocery store (usually in a jar) or you can make them yourself. I used recipe #18589

    Recipe #359551

    A great one pan meal when you're just too tired to cook, add a salad, garlic or corn bread, and dinner is done. It's very budget and kid friendly. You can double it and freeze half for another night. I always make this the day before we go camping for our first nights dinner. I bring flour tortillas, and containers of sour cream, shredded cheese, sliced jalapenos, cilantro, and salsa; we make burritos with it. Just heat it on the camp stove or over the fire and you have an easy, filling meal after setting up camp.

    Recipe #354213

    My sister had a recipe for one of the best Sweet Potato Souffles ever. The word "souffle" in the title is used loosely as it is not prepared as you would a classic souffle. When I was requested to bring it to a recent Holiday Dinner, I spent days tearing my house apart looking for that recipe. I then went through hundreds of recipes on Zaar and other recipe sites, until I finally gave up. So I created my own recipe using certain aspects from various recipes and what I remembered from hers. This is what I came up. DH and myself think it's better. I thought I'd write it down before I forget what I did and then post it so I will never be without it again. NOTE: The cooking time does not include the first baking and cooling the potatoes.(this can be done well in advance)

    Recipe #343120

    1 Reviews |  By JT'sMom

    Very simple to make. Courtesy Chef Jamie Gwen I have also made these using Bosc pears and Brie.Other pears you could use: Anjou, Bartlett, or Comice, make sure they are firm, not too ripe or over ripe. Yum, yum, yum...

    Recipe #321594

    This is a delicious Texas stye barbecue sauce, for chicken, ribs, wings, or brisket. It will please every-body's palate when severing to a crowd. If you know that everyone likes it spicy, then by all means add some Texas Pete (or your favorite hot sauce), chilies, or chili powder. This is versatile, quick, easy, and made with ingredients that you probably already have in your pantry. Easily doubled, tripled......COOKS NOTE: If you substitute the vinegar with distilled white or cider, start with one tablespoon and add more to suit your taste. This makes a wonderful sticky glaze for your grilled ribs and chicken. Baste meat with sauce during the last 5 minutes of grilling time and cook until glazed, turning frequently to prevent burning. You can also wrap cooked meat in foil with some sauce and finish on grill or in the oven. Lip smacking good.

    Recipe #301957

    2 Reviews |  By JT'sMom

    Mother's Day is almost here and that day usually starts with a special Breakfast. I would be very happy if this was on my breakfast tray. COOKS NOTE: I have substituted toasted pecans for the walnuts; equally delicious. Be sure your bananas are not green or under ripe as they can impart a tart flavor in your sauce. Bananas with brown flecks just starting to appear( but still a little firm) will not leave this taste. From "Everyday with Rachael Ray" By Melissa Clark

    Recipe #298262

    I saw this recipe in the May edition of "Everyday with Rachael Ray". I can't wait for the summer fruits to start filling the tables at "The Pike Place Market" here in Seattle. Making this tantalizing salad will be the perfect way to celebrate that event. DeLaurentii's http://www.delaurenti.com/ at the entrance is like poking your head into Italy, what better place to buy a new bottle of Balsamic Vinegar. Can you tell...I have spring fever? sigh

    Recipe #298079

    I saw this recipe in the food section of The Seattle Times. I have never made this style of chili, but thought it sounded good. I then read all 30 Cincinnati Chili recipes posted on Zaar. I could tell that this recipe is a "30 Minute Meal"/ "Semi Homemade" version, but it is what it is and my family loved it (even the picky one). I added some additional ingredients and tweaked others here and there; this is what I came up with.

    Recipe #297944

    This soup reminds me of summer. It's easy, cool, colorful, and refreshing. It is perfect for a bridal shower, baby shower, or ladies luncheon; men like it too. The presentation will bring out your artistic side. Preparation time does not include chilling. Easy to double or triple. NOTE: I recommend using a wide rimmed shallow soup bowl (if they are available to you). The surface area is larger and gives you a broader "canvas" to create your pattern. What ever style bowl you have will work, YOU are the artist with this recipe, not the bowl. Have Fun...

    Recipe #295284

    6 Reviews |  By JT'sMom

    This simple pineapple sauce is so delicious and easy to make. I got the recipe from my Sister-in-law. Leftovers are great served warm, over vanilla ice cream. I love it with a Honey Baked Ham.

    Recipe #293371

    I got this recipe from a gentleman who brought them to my sister's cocktail party. They are very tasty. I cut them into about 1 1/2 inch squares. I have never tried, but I suppose you could use fresh clams? Time does not include sitting.

    Recipe #234632

    1 Reviews |  By JT'sMom

    This recipe comes from the St. Demetrios Greek Orthodox Church (Seattle) Cookbook. This is wonderful served as a side-dish with grilled salmon and a rice pilaf.

    Recipe #234261

    2 Reviews |  By JT'sMom

    This is delicious, easy to prepare, and great for company. Put it into the oven before your guests arrive and have the water and spinach ready to go. It comes together quick and easy. I have always used the skin on thighs and tossed the linguine with all pan juices. For a lower fat version; you could substitute skinless chicken thighs and/or remove a some of the pan drippings before adding the spinach and pasta (keep in mind that is where all the flavor is and is the sauce for the pasta). Spaghetti or whole-wheat pasta may also be substituted.

    Recipe #234221

    1 Reviews |  By JT'sMom

    A cocktail AND chocolate? We had these at our neighbors as dessert. It was the first time I had tasted Amarula but it won't be the last! It reminds me of Baileys Irish Cream but it is fruity.

    Recipe #233607

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