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    416 Recipes

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    2 Reviews |  By PanNan

    The recipe is from Scandinavian Feasts by Beatrice Ojakangas.

    Recipe #134797

    6 Reviews |  By PanNan

    This hearty braised chicken and vegetable one-pan meal is ready in less than an hour, and has the most amazing flavor. It was created for RSC #9.

    Recipe #211571

    3 Reviews |  By PanNan

    This is from The Amish Cook Recollections and Recipes from an Old Order Amish Family by Elizabeth Coblentz with Kevin Williams. It's posted in response to a recipe request. The Amish community this recipe represents is in Indiana, the Midwestern part of the U.S.

    Recipe #109340

    12 Reviews |  By PanNan

    This recipe is from Every Day Foods. I saw it on TV, and it looked so easy, I had to make it. It's moist and full of tender and chunky apple slices, and has a rich cinnamon spice flavor. I served it still warm with a scoop of vanilla ice cream. Wow! Be sure to serve within the first day or two, as the apples will break down. Apple seeds were planted by William Blackstone in Boston in 1623, producing an apple orchard in Beacon Hill. Therefore, this recipe is representative of the New England region of the U.S.

    Recipe #112901

    Recipe posted on request. It's from Jacques Pepin's Fast Food My Way cookbook, and was featured on his TV show. This is more like an apple pancake than a dessert cake.

    Recipe #162651

    10 Reviews |  By PanNan

    A very flavorful and attractive dish. So easy if you have a large ovenproof skillet. Just transfer the whole thing from stove top to oven.

    Recipe #60320

    34 Reviews |  By PanNan

    This is delicious served with a nice baked chicken or veal roast.

    Recipe #37801

    3 Reviews |  By PanNan

    This is a classic Central American beverage. It is sweet and silky smooth. The recipe was posted in Saveur magazine and is based on a recipe from Maria Franco, a Salvadoran cook in Los Angeles. It is Mayan in origin, and is for many Central Americans part of a morning and midday ritual. It's believed to be as curative as chicken soup is to many other cultures.

    Recipe #306852

    10 Reviews |  By PanNan

    A nicely seasoned meat topping for pizza. This recipe makes enough for several pizzas. The recipe originally came from Cooking Light magazine.

    Recipe #49027

    12 Reviews |  By PanNan

    The source is the Woolworths Fresh Food People web site. The recipe is modified for posting here.

    Recipe #142257

    14 Reviews |  By PanNan

    This is posted for the World Tour 2005 event. The source is Mietta's web site, a collection of Australian recipes. I modified the recipe slightly.

    Recipe #142253

    10 Reviews |  By PanNan

    My sister-in-law was born and raised in Mexico City. She taught me how to make these. They take some time, but for those of us who love to cook and enjoy the fruits of our labor - this will be a real treat. You will need a blender or food processor for the sauce. This recipe makes 24 enchiladas. Enough for a crowd, or to freeze. If you are going to take this much time, you may as well have plenty! It can be halved, if you prefer. The sauce and stuffing can be prepared in advance.

    Recipe #37639

    18 Reviews |  By PanNan

    I served this recipe at a holiday party. It was the first appetizer to disappear, and was one of the easiest to prepare. With all that pork bacon, cheese, and a bread bowl - where else to put this recipe but the Midwestern U.S. states.

    Recipe #41797

    32 Reviews |  By PanNan

    I recently visited my brother and sister-in-law. She is a fabulous cook who learned from her mother growing up in Mexico City. She doesn't cook from recipes, but from memory and experience of how she was taught. We had a fabulous meal of beef tacos with this guacamole. I watched so I could make it at home. It's different than most because of the tomatillos, and it's wonderful with the beef. I posted the beef taco recipe separately.

    Recipe #123915

    Pancakes (pannekoeken) are a Dutch tradition. There are pancake houses all over the Netherlands. As a kid I loved to go to the pancake house. Typically they make the pancakes very large and serve them for any meal. The pancake is generally served with powdered sugar or heavy Dutch syrup (stroop), and the menu typically offers quite a variety including ham and pineapple, ham and cheese, apple and raisins, assorted fruit, mushrooms, or my favorite - bacon and apple. This recipe was posted on About.com by Karin Engelbrecht, their guide to Dutch Food.

    Recipe #425373

    19 Reviews |  By PanNan

    This sandwich is a popular Panera Bread sandwich. It has a great spicy dressing and is served on their fabulous tomato basil bread, but it's also delicious on any hearty bread. My son works for Panera Bread and this is his favorite menu item. This recipe is typical of a California style gourmet sandwich, and represents the Western U.S. region.

    Recipe #116193

    32 Reviews |  By PanNan

    This is one of those easy oven recipes that is absolutely delicious. It was shared by a chef on another cooking website.

    Recipe #49047

    8 Reviews |  By PanNan

    This recipe is from the Betty Crocker 1971 recipe card set. I posted it in response to a request for recipe on the boards. The recipe can easily be cut in half for six servings. Note to World Tour participants - I believe the ingredients are typical for the Canada region.

    Recipe #39072

    30 Reviews |  By PanNan

    I found this in Bon Apetit magazine a few months ago. We love it. Note: the prep time includes marinating time.

    Recipe #45637

    11 Reviews |  By PanNan

    This is the top lasagna recipe in our family. It originally came from a junior league recipe book called River Road Recipes.

    Recipe #34650

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