This is from The Spoonriver Cookbook. Spoonriver is a restaurant in Minneapolis. Of this recipe, cookbook author Brenda Langton says "there is nothing like the taste sensation of a really good cantaloupe or honeydew. As we all know, it's a real bummer to come home with a bland one. Choose a melon that has an aroma and is slightly soft at the bottom. This soup blends that wonderful melon flavor with a hint of mint, a great combination. This is a good first course for a summer brunch".
From the Spoonriver Cookbook. Spoonriver is a Minneapolis restaurant that specializes in fresh healthy delicious food. The cookbook authors Brenda Langton and Margaret Stuart suggest fruit variations: apple and cranberry, apple and pear, apple and rhubarb, peach, cherry - either sweet or tart, apricot and dried cherry, peaches or apricots and fresh raspberries. In winter when fresh fruit isn't available, try plumped dried apricots.
From taste of home November 2009. They say "Our test kitchen came up with this festive finale. White wine gives it a refreshing twist, but feel free to substitute diet white grape juice instead." most of the time is for chilling. I haven't made this but I want it in my cookbook so I'm posting it to share.
Recipe from Lunds & Byerly's "Real Food" Spring 2010. Recipe and article written by Nina Simonds who is an Asian cook with 10 books to her credit. She says who says last-minute rotisserie chicken dinner has to be dull? With the right dressing, it can be worthy of company. You can also turn these ingredients into a wrap by rolling them inside a warm flour tortilla, or construct a luxurious sandwich by tucking everything into a loaf of focaccia or a baguette. If you do that, simply drizzle the dressing on last. She said the fragrant yogurt dressing for the salad was inspired by a tandori chicken dish. You can sprinkle the salad with chopped fresh cilantro or mint leaves, or you can skip them. The herbs add great flavor but if you haven't got any, you haven't got any. (I haven't made this but I want it in my cookbook, so I'm posting it to share. I'm guessing at the prep time.)
From Cuisine At Home magazine October 2009. They say "Saute the mushrooms until they're just al dente - not completely softened, and still a little chewy." I haven't made this, but I want it in my cookbook, so I'm posting it to share.
Recipe from Prevention December 2009 magazine. They say "These small packages burst with tart and spicy flavors. This updated gingersnap has lower calories and less fat than its classic counterpart because we used egg white in place of a whole egg and whole wheat flour instead of some of the white - yet they taste even better than traditional." I haven't made this but I want it in my cookbook so I'm posting it to share.
This is from Good Housekeeping February 2010 issue. It isn't a 'recipe', but I'm posting it so I can find it when I need it, and others might find the information helpful too. It's how much a one pound bag of dried beans will produce in volume when it's cooked.
From Woman's World Feb 1, 2010 magazine. They say "sweetened with dried cranberries and lightened up with buttermilk, our muffins have 66% less fat than the classic". I haven't made this but I want it in my cookbook so I'm posting it to share.
This is from Village Food. You can make it it your own way. It is a solid base that's endlessly customizable - you can add additional peppers, beans, dark beer, chocolate, sausage or come up with your own "secret ingredient."
From Womans World magazine Feb 2010. They say "Toasted pine nuts, sauteed shallots and a splash of white balsamic vinegar lend irrestible taste to this good-for-you vegetable dish that's cholesterol free!" I haven't made this but I want it in my cookbook so I'm posting it to share.
Recipe from the WebMD Weight Loss Clinic. They say "chili is one of America's favorite lunch or dinner entrees -- especially during the winter months. Served with cornbread, it really hits the spot. I happen to be a "hot" spice lightweight, so you'll need to add extra chili powder, cayenne pepper, or jalapeño if you want a hotter chili." I haven't made this but I want it in my cookbook so I'm posting it to share.
Recipe from the WebMD Weight Loss Clinic. They say "this bread tastes even better the next day. Cute little loaves make excellent gifts because the color and flavor of this bread epitomizes the holiday season! These loaves also freeze well." I haven't made this but I want it in my cookbook so I'm posting it to share. I'm guessing on the prep time. The baking time varies depending on the size of the pans, explained in the directions.
From Ocean Spray. Recipe courtesy of Tyler Florence. I haven't made this. I want it in my cookbook so I'm posting it to share. The cooking time is 30 minutes cooling and 50 minutes cooking. I'm guessing on the prep time.
From Ocean Spray. Recipe developed by Chef Tom Berry of Bambara Restaurant. I haven't made this. I want it in my recipe book and I'm posting it to share. I'm not familiar with red bliss potatoes. I'd probably use russets.
From Ocean Spray, 2009 Ultimate Cranberry Recipe Contest Finalist
Janice Elder. I haven't made this so I'm guessing the prep time. This needs to be refrigerated 4 hours or overnight. I want it in my cookbook so I'm posting it to share.