Rachael Ray's recipe for Chipotle Cashew Chicken inspired me to create this dish. It's an interesting combination of flavors--sweet, smoky, spicy and nutty. I'm sure the marinade could be used on chicken or pork as well (of course keeping in mind varying cooking times of different meats). I oven-roasted my salmon, but it would also be excellent grilled.
This recipe is from Cooking Club of America's library, cookbook entitled "You Deserve Dessert - Member Recipes". This recipe comes from Holly Hill, Florida, USA. I made it for Christmas dinner 2007. The pears take on the color of the wine and become a festive bright red--I thought most appropriate for the holidays! Topped with snow-white whipped cream and toasted almonds, oh how pleasing to the eye and not to mention the taste buds!
Rachael Ray's recipe for Chipotle Cashew Chicken inspired me to create this dish. Her recipe calls for chipotle peppers in adobo sauce. Having none on hand, I combined some smoky and hot spices to improvise. The maple glaze gives the salmon just the right balance of sweet and spicy. It is an easy, quick recipe that could be served any night of the week or is elegant enough to be served at a dinner party. I oven-roasted mine, but it would also be excellent grilled.
My stepfather-in-law made Clams Casino as an hors d'oeuvre for Thanksgiving 2007. I liked his version so much that I had to make something similar for my annual 2007 Christmas hors d'oeuvres party for my friends. He used bread crumbs in his topping, which is non-traditional in Clams Casino, but gives the dish a toasted texture and flavor. I took my best guess at his recipe, doubled it in order to serve 12 and added a few extra flavors for zing. It was a success with the seafood lovers at the party--especially my husband!
This buttery garlic-parmesan sauce is so simple and tastes sinfully delicious. A friend baked plain chicken wings for her Super Bowl party but realized at the last minute that she didn't have Tabasco sauce on hand to make Buffalo sauce. She called in a panic, and this is the sauce I advised. All her party guests raved about it. Some reviewers have stated these wings are as good as or better than Wingstop's. We don't have a Wingstop in our area, so I'll take their word for it! (Note: In response to reviewers' recommendations to decrease the amount of butter, this recipe has been adjusted from 1/2 cup to 1/4 cup of butter. Thanks!)
I created this on a whim and served it at my annual 2007 Christmas hors d'oeuvres party for my friends. I was planning to make traditional bruschetta but was worried it would get cold or soggy before all my guests arrived. It's simple and a convenient way to serve bruschetta in a party setting.
If you like spicy peanut sauce, you'll like this dish. The sauce is smooth and creamy with a bit of kick. When stir-frying, I like to marinate the meat to add a bit more depth of flavor. I used chicken for this recipe but am sure it would also go well with pork or shrimp (of course taking into account varying cooking times of different meats).
One night I had chicken breasts, diced tomatoes and 20 minutes to make a quick but remotely healthy dinner. I raided my pantry and fridge for a few items always on hand and ended up creating a dish that turned out tasty. I served it over rice, but it could also be served over your choice of pasta.
This recipe is so easy to make. The fudge turns out smooth and rich. Just remember to move quickly once the mixture has been microwaved, or your fudge will be difficult to turn out into the pan. I have used this recipe as a base to create many variations of fudge simply by omitting and substituting ingredients. Any way it's made, it's yummy!
I was looking for a way to use up some left-over bacon and modified an old recipe to make this deliciously comforting, creamy, cheesy pasta sauce. I served it over spaghetti, but you could serve it over any pasta of your choice.
I created this dish for my husband, as he loves the flavor of deeply caramelized onions. It was a big hit and is sure to become one of our regular meals. I served it with homemade applesauce and skillet country potatoes. Yummm!
I am always trying different ways to season and cook salmon, and this recipe is by far one of my favorite creations. It's neither too sweet nor too spicy--just right! I serve it over rice, drizzled with the sauce. Yummm!