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    You are in: Home / BarbryT's Public Recipes
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    73 Recipes

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    Uses precooked chicken breast (or canned-- 5 5 oz. cans?) so is great for using up leftovers. This is real comfort food; creamy and savory.

    Recipe #471307

    1 Reviews |  By BarbryT

    Mom's...what more can I say :-) (While it calls for (Campbell's) cream of mushroom soup, I think in this day and age one might prefer to use http://www.food.com/recipe/cream-of-whatever-soup-441744)

    Recipe #458638

    3 Reviews |  By BarbryT

    Simple...and green. :-) May, of course, add grape tomatoes or other green or non-green elements for a green-plus salad.

    Recipe #412980

    1 Reviews |  By BarbryT

    A delicious not-too-sweet cake. Perfect for afternoon tea, or breakfast, or a summer dessert with cream or vanilla ice cream. It is loaded with fresh fruit! The amount of time it will take to cook depends on the juiciness of the fruit...from 50 to 70 minutes. It is done when the top is firm and golden brown. From the Metropolitan Market "Real Food" magazine.

    Recipe #385568

    3 Reviews |  By BarbryT

    A wonderful fresh gazpacho. It gets better day by day; after a week (in the frig!) it is simply outstanding. I have made this using the food processor but then add some hand-diced tomatoes for additional texture. A great summer meal.

    Recipe #383849

    3 Reviews |  By BarbryT

    From the March 2009 Gourmet magazine.

    Recipe #359630

    4 Reviews |  By BarbryT

    From the July 2007 Fine Cooking. Simple and satisfying and not too spicy. Serves 4 as a main dish, 6 to 8 as an appetizer. The time assumes already roasted poblanos.

    Recipe #353218

    From the March 2007 Gourmet magazine, to which I have subscribed for more than 35 years. This combination is outstanding and the prebrowning of each vegetable is key. (Yes, it's more work, but it is worth it!) It is delicous hot and even better at room temperature.

    Recipe #346195

    4 Reviews |  By BarbryT

    Crosby Elementary School via the Food Network. These remind me of those I loved as a child--except I do not remember any crunch to those. Thus, I have adapted this recipe to saute the vegetables briefly with the beef. WARNING: These are VERY sweet, so adjust the amount of ketchup and/or brown sugar to moderate that, if desired. If you wish to increase the amount of vegetables, without anyone noticing :-) you can, as I did, add a few tablespoons of finely diced eggplant to the vegetables when sauteing them.

    Recipe #345915

    1 Reviews |  By BarbryT

    Saw this on AB's Thanksgiving show. It looks GREAT and I plan to make it this weekend. Just a bit of poultry for a single. And crunchy! 2/2011 Since I generally don't have bricks around my house, I have discovered that two half-gallon bottles of water serve well instead...for 10 pounds.

    Recipe #340069

    3 Reviews |  By BarbryT

    This velvety soup pairs the gentle flavor of sauteed leeks with sweet, roasted squash. Topped with a dollop of sour cream and a few caramelized apple croutons, it embodies everything cozy about autumn.

    Recipe #330032

    Another lovely side from the Culinary Resource Center at Central Market. Variations suggested include: Serve tossed with freshly cooked pasta, such as fusilli or orechiette, and ricotta cheese. Serve as a cold salad, or Add stock and rice to make a light soup.

    Recipe #330015

    1 Reviews |  By BarbryT

    Savory, sweet; try it, you'll like it! Serve with buttered/seasoned egg noodles.

    Recipe #329988

    7 Reviews |  By BarbryT

    I got this from a recipe card at Central Market in Shoreline, Washington. Sounds good to me.

    Recipe #321671

    2 Reviews |  By BarbryT

    A wonderful Russian lemony-herby sauce served over hot boiled potatoes and served with grilled or sauteed smoked sausage. I got it from the woman in charge of the Piroshky "wagon" at the annual Seattle Folk Life Festival three years ago. Predominant flavors are lemon and dill. This is a work in progress and I welcome suggestions!

    Recipe #319328

    4 Reviews |  By BarbryT

    Pierre Franey's. I like to serve this with Recipe #23186 and Recipe #23186.

    Recipe #316584

    6 Reviews |  By BarbryT

    Another Northwest summer delight: lavender and ....

    Recipe #314255

    1 Reviews |  By BarbryT

    Pacific Northwest hazelnuts; Pacific Northwest blueberries in July/August. I got this recipe from a handout from Central Market in Shoreline, WA. Enjoy!!

    Recipe #314254

    5 Reviews |  By BarbryT

    The topping is the thing here. Besides the banana, pineapple, crushed or diced, may be added or substituted for the banana; you also may add some orange sections. Since Zanzibar is the Spice Island, the strong use of cloves and cinnamon as garnish add greatly to the authenticity as well as the flavor of the dish. Cook time is chill time.

    Recipe #305105

    9 Reviews |  By BarbryT

    I love tostadas. And I used to be able to buy some brand of canned Refried Beans with Chorizo. Haven't been able to find them in years. So...I have come up with this.

    Recipe #282241

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