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    430 Recipes

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    2 Reviews |  By twissis

    This is being entered for ZWT II & my source is The intro says: "This one's a classic, made from rich, dark Louisana cane syrup, like that made by Steen's Syrup Mill (my brand of choice). It's about as Cajun as it gets. Serve w/a drizzle of cane syrup if you like + some sweetened whipped cream."

    Recipe #170239

    1 Reviews |  By twissis

    This recipe is being posted for ZWT II & my source is This is really an easy dessert to make & the pic at the website looked like it was taken by 1 of our great RZ photographers!

    Recipe #170215

    1 Reviews |  By twissis

    This recipe is being posted for ZWT II & my source is This sounds yummy to me & appeals to my Irish nature, but I doubt you'll need to be Irish to appreicate it! (Time does not include chilling time)

    Recipe #170214

    I've always loved "Family Treasure" recipes more than any others, so I'm very pleased my set of ZWT II recipes includes this recipe. Among the 1st to visit us here in Iceland were our friends (Cyd & Don pictured on my "About Me" pg) from Canada. This is Cyd's mom's recipe that she so kindly shared w/me. She also explained ... "Knish is an eastern-European Jewish or Yiddish appetizer, lunch dish or dinner side-dish. It's a dumpling covered w/a dough shell that is either baked or fried. It's sometimes combined w/onion (fabulous!) or filled w/cheese as shown here. In the most traditional version, the dumpling is made entirely of mashed potato." Thank you Rose & Cydney! (Times shown do not include time for the dough to rest overnight)

    Recipe #169933

    1 Reviews |  By twissis

    The recipe is being posted for ZWT II. The recipe source is: SPECIAL NOTE: The author commented that "I first came across this recipe as a low-cholesterol concept for Pesach cooking. My family loved it, but I found it horribly sweet. Because dried fruits are themselves so sweet, I think the sugar can be cut to 3/4 cup (even 1/2 cup). My guess is the oil could also be cut to 3/4 or 2/3 cup. Other fruits can be substituted. I used dried pears (for example) when I couldn't find pineapple." (Times do not include soaking time for fruit)

    Recipe #169852

    This recipe is being posted for ZWT II & the recipe source is My DH will be happy. Now I have new dishes for lamb & for trout.

    Recipe #169830

    5 Reviews |  By twissis

    This dish is being posted for ZWT. I'm fond of eggplant & lamb, so I was esp pleased to find this on the net & not find this particular version here on RZ. I was also more than just a little surprised to see cheddar cheese as an ingredient rather than the more to be expected feta cheese. The recipe source is, who acknowledged (PLS NOTE: As originally written, this recipe directs you to boil the eggplant. I had never heard of doing that & neither had my expert source, so I amended the eggplant cooking method as detailed.)

    Recipe #169829

    This has been posted for ZWT II. Found on the net, Mark Twain was quoted as saying "New Orleans food is as delicious as the less criminal forms of sin." The dish was further described - “This has become a modern classic appetizer in New Orleans, having originated at the Upperline Restaurant Uptown, then appeared at Uglesich's & spread to points beyond. It's simple, really -- just adding 1 ingredient to the classic Shrimp Remoulade, but it makes a big difference. Cool salad, cool & tangy sauce & shrimp, over piping hot & crunchy fried green tomatoes. This is New Orleans w/a touch of the Deep South & a hint of Creole-Italian. That’s a beautiful thing.” My recipe source was & it would be nice to think this “form of sin” survived. (Times were not specified, so have been estimated)

    Recipe #169732

    1 Reviews |  By twissis

    Betty Crocker - 1 of life's little historical cooking pleasures we seem to have left behind now that the internet is but a keystroke away. I laid down to take a nap w/a 20 yr-old BC paperback in hand & went sound asleep. I awoke still holding the book & the pgs were turned to this recipe. Seemed like a ZWT II sign to me & I confess to updating a bit to better reflect modern cooking methods. Not a modern recipe for lamb, but I was having a nostalgic moment (Time to marinate is not included).

    Recipe #169731

    8 Reviews |  By twissis

    Finally, the recipe I was searching for when I "stumbled over" the other 2 I just posted. The website source for this recipe is Altho not kid-friendly w/whisky in the marinade, it is a sml amt & it appears the marinade could be halved & used to fix adult & kid portions. This recipe caught my eye because I thot it would also work well w/lamb meat. Altho unusual to combine lamb w/oranges, it sounded good to me. Think about it ... lamb, oranges, whole mushrooms & onion (all marinated using this recipe & cooked on the grill). How could that ever be bad? NOT! (Time specified does not include time to marinate) NOTE: While the whisky is shown as an optional ingredient, the recipe author made quite a point to say she NEVER leaves it out.

    Recipe #169344

    7 Reviews |  By twissis

    Another recipe I stumbled across & fell in love with on a search for something else. My recipe source is "The New Enchanted Broccoli Forest" by Mollie Katzen. Recipes w/10 min prep times always get my attention (esp ones w/flavor combos like this one!) & the serving method sounded like so much fun to do w/your family or at a dinner party w/friends. :-)

    Recipe #169343

    2 Reviews |  By twissis

    Occasionally you stumble across the most amazing things when you're not even looking for them. I was looking for a Canadian dish for ZWT II, tripped over a bump called "The New Enchanted Broccoli Forest" cookbook by Mollie Katzen & fell face-down in a bowl of this soup. I gotta tell ya ... this looks so good to me, is 1 of the easiest recipes I've ever found, is definitely in the basement of the "evil calorie house" & has my much cherished Tex-Mex thing goin on too! I can hardly wait to try this! ... Per the recipe, "Showcase those underipe tomatoes in this delicious & gloriously colored Mexican variation on a Spanish theme. If you can't find green tomatoes, use the least ripe ones available." (Stated time does not include chilling time)

    Recipe #169342

    4 Reviews |  By twissis

    This was posted to accompany my "Chocolate Amaretti Peaches" recipe. Recipe source is my "CHOCOLATE" cookbook by Christine McFadden & Christine France.

    Recipe #169341

    This dish is being posted for ZWT II & my source is Michael Tracey's "Afri Chef" cookbook. My 1st ZWT, I'm already having such a good time & I found yet another lamb recipe ... this 1 w/fruit! YEA! (Serving size & times were not included & have been estimated, but time doesn't include soaking time for prunes.)

    Recipe #169340

    3 Reviews |  By twissis

    This recipe is being posted for ZWT II & the source is I picked it because Iceland is "rich" in wonderful lamb, it used ingredients I could obtain easily & we love both the flavor & ease of grilling our lamb. (Passive time includes 15 minutes to marinate)

    Recipe #169339

    2 Reviews |  By twissis

    When fresh peaches (or nectarines) are in season, this is such an easy & truly special dessert to make using them & Amaretti cookies. Per the Joy of Baking website: "Amaretti is the Italian name for macaroons, which means little bitter things. Crisp & crunchy on the outside & soft inside, these sml domed-shaped cookies originated in Venice, Italy. Consisting of almonds or almond paste, sugar & egg whites that can be flavored w/chocolate or liqueurs & two baked cookies can be sandwiched together w/ganache, buttercream or even jam. Often served w/a sweet dessert wine, liqueurs or ice cream. Also ground up & added to desserts to give added texture & flavor." You can buy or make the vanilla or chocolate cookies ... or ... use my recipe for chocolate amaretti cookies posted here on RZ. The recipe source is my "CHOCOLATE" cookbook by Christine McFadden & Christine France.

    Recipe #169338

    4 Reviews |  By twissis

    This recipe was posted for ZWT II and the source is I picked this dish because soups served with crusty bread are very popular starter courses for Icelandic dinner parties and welcome fare on cold nights. I love the name of this soup and it would be so good served with smoked Icelandic lamb meat. Dare I also mention that my Mother's maiden name was Sullivan and my father's last name was Ryan! So I'm an Irish Colleen born in the U.S., half-raised on Czech food, who developed a fondness for Tex-Mex fare, and eventually moved to Iceland. Now that's a real culinary cultural exchange program of epic proportion! :-) ... PLS NOTE: In response to reviewer comments, I amended this recipe to make the preparation easier and clearer.

    Recipe #169319

    1 Reviews |  By twissis

    I love making desserts w/fresh fruits, esp pears. This lovely dish is best served warm, so a special family dinner or an informal dinner party where you can be excused from your guests to manage the finishing touches would be ideal. The recipe source is my "CHOCOLATE" cookbook by Christine McFadden & Christine France. (Have never timed myself fixing this & the prep/cooking times overlap a lot, so times are my best estimate.)

    Recipe #169136

    5 Reviews |  By twissis

    Most Icelanders have an enormous “sweet tooth” and an Icelandic afternoon tradition called “Kaffi og Kaka” (coffee and cake) is 1 way they indulge their craving. At first I expected something simple, but I quickly realized K&K is the Icelandic version of an American tradition ... “pig out till you seriously hurt yourself!” For some, it’s daily and casual. For others, it’s less frequent ... but a very formal, put out your best china, fill a table w/all manner of taste sensations and eat for 2 hrs while pouring coffee so strong it would make you gasp w/terror. A favorite treat for such occasions is Iceland Almond Cake. Again my source is my “Classic Scandanavian Cooking” cookbook by Nika Hazelton. Part of the intro says “This cake is good & easy, & it will keep well if wrapped in aluminum foil – without the filling & topping, of course.”

    Recipe #169075

    3 Reviews |  By twissis

    Ok, Cookgirl – You asked for it. ... Lamb in Iceland is unlike any other I’ve ever tasted. While it’s the “staple meat” of our country, it has such a wonderful flavor & texture that’s impossible to describe adequately. Siggi & I usually grill a leg of lamb or oven roast it after trimming all excess fat & seasoning w/garlic, rosemary and seasoning salt. This unique recipe takes a different approach & is from my “Classic Scandinavian Cooking” cookbook by Nika Hazelton. The name says it all & the intro is brief. “The coffee, provided it is not overly strong, gives an excellent color to the meat & a subtle taste to the gravy.”

    Recipe #169069

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