I found this recipe on Epinions.com in a review of California Pizza Kitchen from chic_seeker. The reviewer included a close copycat recipe to the restaurant's delicious Chinese chicken salad. I included this with other salads in a recent lunch for a crowd and this was the first thing gone.
(Prep time cited does not include cooking chicken)
This is a great variation on the already-great snickedoodle, from The Essential Chocolate Chip Cookbook. Makes an attractive, delicious cookie. The recipe calls for using all butter, but I had great results with half butter, half butter-flavored shortening.
The Essential Chocolate Chip Cookbook is a fabulous source of recipes for chocolate chip lovers. It's full of pictures that will tempt you to lick the pages! In this recipe, a fudgy layer and whipped cream topping changes a chewy chocolate chip cookie into a rich and attractive dessert. Cooking time does not include about an hour of cooling time. I'm sure that this would also be good with a few drops of liqueur added to the whipped cream topping - kahlua, frangelico, creme de cacao, etc. - I plan to try one next time.
I found this recipe on the back of a bag of Pillsbury flour. This bread has great texture and flavor and looks good as well. I made mine on a round baking stone so it was shaped more like a pizza. The bread is at its most amazing when it's fresh from the oven, but it's still soft and flavorful the morning after - I know because I ate some for breakfast! Prep time includes rising/resting. Eight servings is an estimate - our family of four ate about half of it at one meal (served alongside pasta).
From Greek Cooking for the Gods. If you happen to have some cooked rice on hand, this goes together quickly. It is also easy to make a smaller amount since all of the ingredients can easily be adjusted according to taste anyway.
This is a sauce with nice flavor from Greek Cooking for the Gods, posted for ZWT IV. I like it with a bit of crushed red pepper added in, and as one reviewer said, it's also good with some black olives added.
From A Taste of Africa. When I made this, I added more vegetables than the original recipe calls for - I found that carrots, red pepper and zucchini were good additions. I also added more of all of the seasonings and it was still nicely flavored and not too hot.
This makes an interesting and tasty alternative for Indian meals (or any other type of meal that strikes your fancy). You can easily control the heat factor by your choice/amount of chiles. From Madhur Jaffrey's Quick and Easy Indian Cooking, posted for ZWT IV
From Madhur Jaffrey's Quick and Easy Indian Cooking, posted for ZWT IV.
Jaffrey says, "this dish takes just 15 minutes to cook and is best eaten fresh out of the oven. I leave it in its marinade until exactly 15 minutes before we sit down to eat. (It can stay in the marinade, covered and refrigerated, for several hours, or even overnight)."
This is a mildly spicy dish from Madhur Jaffrey's Quick and Easy Indian Cooking. I imagine chicken would probably work in this recipe as well. I made this with beef and added some potatoes. Posted for ZWT IV.
This is from Madhur Jaffrey's Quick and Easy Indian Cooking. This dessert has nice textures and flavors, but as written, is not particularly sweet. You could try adding some sugar to the whipped cream topping if you like it sweeter.
German salad found on allrecipes, originally from Taste of Home. When I made this, I left out the egg and sauteed the onion and used bacon bits from a jar. The dressing is tart, so add a pinch more sugar if you like.
These are moist and flavorful, just pleasantly sweet. The recipe makes quite a lot of muffins, but the batter will keep in the fridge for up to 6 weeks. From the back of a box of Sun-Maid Zante Currants. I'm sure raisins or other dried fruits would work as well, but the currants are delightful.