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    430 Recipes

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    1 Reviews |  By twissis

    I have been on a personal QUEST of my own to find a way to make cornbread without cornmeal (cannot buy it here in Iceland) and then use my real Twisted Sister to help make a recipe happen for me. Not only did I do it for the Challenge, but I think mine is better than hers. Do not expect dry or coarse cornbread from this recipe. It is moist, cake-like in texture, full of flavor and not in need of any butter, etc. My bet is you will agree with only 1 bite. I already know you will ENJOY!

    Recipe #517904

    1 Reviews |  By twissis

    FRESH is a sml chain of Canadian-owned & operated restaurants, which originally began as a juice bar 20 yrs ago. Everything on their menu is vegan, altho they offer some vegetarian dishes at their takeout counter. 1 of their MOST requested recipes is their Tangled Thai Salad (recipe entered by me) & FRESH uses this “Salad Topper” w/the Tangled Thai Salad. Per the recipe intro: “This crunchy mix adds great flavor & texture to any salad. If you want to use it as a topper for fruit salad, yogurt or oatmeal - Leave the salt out & replace it with sugar. If you can’t find puffed quinoa at your local health food store, you can sub puffed millet. This recipe makes 1 3/4 cups & the mixture keeps for months in an airtight container.” Altho used w/the Tangled Thai Salad, the intro suggested a wider variety of uses & I saw it as an optional add to the Tangled Thai Salad. SO I decided to enter it as a separate recipe. Enjoy!

    Recipe #505527

    1 Reviews |  By twissis

    FRESH is a sml chain of Canadian-owned & operated restaurants, which originally began as a juice bar 20 yrs ago. Everything on their menu is vegan, altho they offer some vegetarian dishes at their takeout counter. They have published 3 cookbooks described as “for those relatively comfortable w/cooking (particularly vegan cooking)” & “with restaurant quality pretty much guaranteed”. This recipe is FRESH’s famous Tangled Thai Salad - 1 of their MOST requested recipes. FRESH uses a “spiralizer” to cut the carrot & yellow beets into super-long, thin strands that form a big round tangle of a salad, but a julienne peeler will give you nice long strands as well. If you have no spiralizer or julienne peeler, just cut the veggies into sticks as thin & long as you can. Said to serve “1 person as a complete meal”, it also serves 2-3 as a side-salad. FRESH uses their “Salad Topper” w/this Thai salad, but I saw it as optional & have entered it as a separate recipe. This is a no-cook recipe & I have allowed 20 min for ingredient prep plus assembly. Enjoy!

    Recipe #505523

    Entered for ZWT-9, this is the last of 3 recipes from an article at the Eating Well website titled “Healthy Couscous Recipes”. Per the recipe intro: “T'fayas are special-occasion dishes served all along Morocco's Atlantic coast & they are known for their thick, sweet & heavily-spiced sauces. This sauce gets a pleasant layer of sweetness from raisins & a touch of sugar, which marry perfectly w/halibut.” – Do not be intimidated by the visually long ingredient list. It is mostly spicing & other common ingredients. Prep & Cook times were shown as an identical total, but I have allowed an extra 10 min for ingredient assembly & Prep Step 1. Enjoy!

    Recipe #505449

    1 Reviews |  By twissis

    Entered for ZWT-9, this is the 2nd of 3 recipes from an article at the Eating Well website titled “Healthy Couscous Recipes”. Per the recipe intro: “Thin cuts of beef (such as skirt steak or sirloin steak) cook very quickly when seared in a hot skillet -- Just right for a busy weeknight. We love how the spicy Moroccan flavors of the steak compliment the sweet, roasted pepper-studded couscous. Serve w/an Arugula salad & a glass of Pinot Noir.” Prep & Cook times were noted as an identical total, but I have allowed an extra 10 min for ingredient assembly. Enjoy!

    Recipe #505448

    Entered for ZWT-9, this is the 1st of 3 recipes from an article at the Eating Well website titled “Healthy Couscous Recipes”. The recipe list at the website pays homage to the main Moroccan Berber dish most people are familiar with & consider a national delicacy - Couscous. Per Wikipedia, couscous is a staple food throughout the No African cuisines of Morocco, Algeria, Tunisia, Mauritania & Libya. From the website intro: “This cinnamon & cumin-spiked couscous w/chicken takes its inspiration from Morocco. It’s made mostly w/pantry staples. All you require is some chicken thighs (or breasts), a bunch of cilantro & an orange. The orange slices become tender after cooking, so you can eat them - skin & all. For a variation, sub diced leg of lamb for the chicken. Serve w/steamed green beans or a spinach salad.” Prep & Cook times were given as an identical total, but I have allowed an extra 10 min for assembly of ingredients & Prep Step 1. Enjoy!

    Recipe #505447

    Per Wikipedia, the Pina Colada is a rum-based Caribbean cocktail uniquely identified w/Puerto Rico & has been its official beverage since 1978. This recipe goes a step further & applies the ingredient & taste profiles to a sweet treat everyone loves -- The Doughnut. What adds to their appeal is they are baked (vs fried) to reduce calories & fat content. This recipe is easily halved & once cooked the doughnuts can be frozen for later use. Times have been estimated & do not include cooling & waiting time. Enjoy!

    Recipe #504630

    3 Reviews |  By twissis

    There are several recipes in the data base for Thai Iced Tea, but none like this one. Nancie McDermott was credited for this recipe found at "Quick & Easy Thai: 70 Everyday Recipes". From her intro: "Sold in 1 lb cellophane-wrapped packets in Asian markets, this finely chopped black tea is spiced w/cinnamon, star anise & vanilla, & then tinged w/a bit of food coloring to create its gorgeous terra-cotta hue. Like Thai coffee, Thai tea is traditionally sweetened well w/sugar as it brews & crowned w/a generous splash of evaporated milk or half-&-half just before serving. You can brew Thai tea in a teapot, drip coffeemaker or French press (making it very strong & adding sugar while the tea is still very hot). Time has been estimated & does not include cool & chill time. Enjoy!

    Recipe #504433

    1 Reviews |  By twissis

    (From a Food & Wine Magazine article) -- Star chef Susan Spicer comes from a strong European Christmas tradition. But in New Orleans, her holiday means a magnificent Cajun/Southern feast. She runs BAYONA (1 of the finest restaurants in New Orleans) & has been garnering local & national acclaim since 1986. In 1989, FOOD & WINE declared her 1 of that yr's Best New Chefs. Her training is French & her food global (including So Louisiana Cajun & New Orleans Creole). Her Christmas dinner was featured in Food & Wine Magazine & included a shrimp & andouille stuffing ("my version of something that's fairly common in New Orleans"). Of this recipe, she said "Andouille adds a wonderful smoky flavor to sweet cornbread stuffing". As an added bonus, this stuffing can be "made & refrigerated 1 dy before baking. Just bring it to room temp before baking." Prep time was estimated, begins w/pre-cooked cornbread & 15 min was allowed for ingredient prep. Enjoy!

    Recipe #503932

    1 Reviews |  By twissis

    Per Wikipedia – “The main Moroccan Berber dish most people are familiar with is couscous, a nat’l delicacy.” .. “Couscous is a staple food of the No African cuisines of Morocco, Algeria, Tunisia, Mauritania & Libya.” .. “Spices & Other Flavorings –Many ingredients are home-grown .. like mint & olives from Meknes (a city in north Morocco) & lemons from Fez. Common spices include coriander. Common herbs include mint & parsley.” – This recipe reflects the Moroccan cuisine in many ways. It was found at kitchenconfidante.com & described as: “Wonderfully versatile, this salad works best if given time to soak in the flavors of the dressing. If made the night before, by the following dy it will be perfectly chilled, flavorful & ready to pair w/your favorite dishes.” Enjoy!

    Recipe #503259

    3 Reviews |  By twissis

    Found at the biggirlssmallkitchen website, this easy-fix & sure-to-be-tasty sandwich was featured by Kelsey Brown in a “Brown Baggin’ It” article primarily directed at college students & the working masses who dine in “Break Rooms” more often than not. Kelsey said: “Make your fellow students or co-workers jealous when they’re unwrapping their frozen “diet” entrées & you whip out this fresh, light & flavorful Moroccan Chicken Salad Sandwich in Pita Bread.” Do not be intimidated by what may appear to be a complex set of ingredients. The ingredients are simple & the rest is a matter of spicing. Ingredient prep & assembly time was estimated. There was no cook time since the recipe begins w/pre-cooked chicken. Enjoy!

    Recipe #503146

    1 Reviews |  By twissis

    This sure-to-be-tasty recipe was found at picky-palate.com. While the ingredients for the Cajun Seasoning are included as part of the recipe, feel free to use your preferred concoction or a commercially prepared Cajun Seasoning. Times have been estimated. Prep time will depend on your choice for the Cajun Seasoning. Enjoy!

    Recipe #503121

    1 Reviews |  By twissis

    Found at tastefoodblog.com, “This apricot dessert has a few secrets. It’s sublime, healthy & relatively low-fat. Its secret ingredient is Greek yogurt (richly thick, creamy & tart). Its secret technique is to use ingredients which are simple, fresh & in season – The golden rule for cooking. A little sugar is sprinkled over apricot halves, which are then broiled until the sugar dissolves & begins to caramelize. The fruit softens & breaks down (virtually melting into itself), but is held together by its soft skin w/a puddle of caramelized sugar pooled in the center. Whisked Greek yogurt (lightly sweetened & brightened w/lemon) is spooned over-the-top or to-the-side of the fruit & serves as a cool complement to the apricot’s warmth. It’s a luscious & fresh end to any meal.” Enjoy!

    Recipe #503116

    2 Reviews |  By twissis

    Found in the Cajun & Creole section of the Food & Wine website in a featured recipe article titled “New Orleans Cocktails” & credit was given to Duggan McDonnell as the contributor. Described as “A salute to the flavors of New Orleans, this cocktail spices up Napoleon House’s Pimm’s Cup (Pimm’s No 1, lemonade & 7-Up) w/a splash of Tabasco & a generous dose of rum or vodka.” The recipe yields 8 4.5 ounce cocktails & is easily halved. Time does not include chill time. Bottoms Up!

    Recipe #502932

    5 Reviews |  By twissis

    Found in the recipes section at the Serious Eats website, this recipe was contributed by Jenny McCoy (a pastry chef from New York City who left no doubt that she was also a serious New Orleans Saints fan). She sees this popcorn as the perfect snack for Super Bowl Sunday – Something salty, spicy, sweet, served in a bowl & must be eaten by the handful! I would not be able to eat it just once a yr, btw. Jenny further added that: “This is super easy to make (esp if you use microwave popcorn) & it's truly addicting. But don't be fooled – The caramel corn may not seem too spicy at first, but it will sneak up on you.” Since this recipe is all about the “Cajun Caramel” flavor, you can opt to make “old school” popcorn using ½ cup popcorn kernels w/1 tbsp vegetable oil or go the microwave popcorn route you see below. Prep time was not given, so I allowed 5 min to ready the ingredients & cook the popcorn. Enjoy!

    Recipe #502923

    2 Reviews |  By twissis

    Found in the Cajun & Creole section of the Food & Wine website in an article titled “Great Recipes From Top New Orleans Chefs”. Chefs Allison Vines-Rushing & Slade Rushing were credited as contributors & the recipe included this description: “When they are not adding a Southern ingredient to a French recipe, chefs Allison Vines-Rushing & Slade Rushing are adding a French ingredient to a Southern recipe. For this recipe, crème fraîche replaces buttermilk in these extremely fluffy biscuits.” The recipe yield is approx 22 biscuits & is not easily halved as it uses 1 egg, but any extra biscuits can be frozen for later use. Time does not include 30 min chill time. Enjoy!

    Recipe #502920

    I have always felt that doughnuts were something you bought at a bakery because they were just too labor-intensive to do otherwise. This recipe for Tunisian YoYos may well have changed my mind & I will be interested to know if other chefs feel as I do. The recipe was a little vague about times, saying “60 min plus rest time of 1 hr”. So my division of times is a bit of guesswork based on recipe directions & does not include the 1 hr rest time. Enjoy!

    Recipe #502852

    2 Reviews |  By twissis

    I am not sure why, but I had never used much couscous in my cooking until I played ZWT & No Africa was 1 of the Tour destinations. I fell deeply in “serious like” w/it & use it a lot in my cooking now. I am also a big fan of recipes that combine pasta plus veggie elements to work well as a single side-dish w/most meat choices. All that said, I found this recipe at a cooking-by-country website, captured it for myself & decided to share it w/you. Times were vague -- So I opted to allow 5 min for ingredient prep, 20 min cook time & not include the 1 hr chill time. Enjoy!

    Recipe #502850

    4 Reviews |  By twissis

    Found at a cooking-by-country website, this recipe was entered to accompany another Cambodian recipe I entered titled "Khmer Sweet Corn Pudding", but I foresee its uses being expanded to include more typical rice &/or bread puddings as well. The recipe did not specify the # of servings, so I opted to allow an average of 1.5 ounce servings = 10 servings. Enjoy!

    Recipe #502841

    3 Reviews |  By twissis

    Found at a cooking-by-country (or region) website, just reading this recipe took me back decades to a time growing up when we would pick beans from the garden & cook them until soft w/a combo of onion w/ham or bacon. I never cared when the main-course was as long as I could have a HUGE plate of those green beans. If it was my choice to make, I would definitely dbl this recipe! Enjoy!

    Recipe #502839

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