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    152 Recipes

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    2 Reviews |  By IngridH

    My coworker, Amit, brings this curry to all of our potlucks, and it disappears immediately. I was lucky enough to get the recipe from his wife.

    Recipe #425380

    2 Reviews |  By IngridH

    Taken from The New Portuguese Table by David Leite . I love working out of this book! The recipes are laid out beautifully, and work very well. http://leitesculinaria.com Massa de pimentao forte is a pepper paste made with paprika, garlic and bay leaf (among other things). This version is mildly spicy, but you could as much piri-piri as you'd like to make it spicier. This is a staple that makes dinner easy- just rub a bit of the paste on a chicken, a steak, a pork chop, or a fatty flavorful piece of fish before roasting. It's also great tossed with potatoes and roasted!

    Recipe #483363

    From 'Swedish Food", the little red cookbook that my mother always cooked the traditional dishes out of. I must confess that it's never been one of my favorites, but my parents adore it and always serve it with recipe #367918, which is one of my favorites. My mother says the proper name, in Swedish, for this dish is Janssons Frestelse. Posted for ZWT6.

    Recipe #424370

    2 Reviews |  By IngridH

    From A Taste of Switzerland. Definitely comfort food! Potatoes, cheese,and bacon- who could ask for more! The original recipe calls for Rass cheese, which is a very pungent semi hard cheese. If you can't find it, use another semi hard cheese.

    Recipe #457823

    6 Reviews |  By IngridH

    From The Ultimate Rice Cooker Cookbook. The authors specify a 6 cup rice cooker for this, but I've had no problem with my 3 cup model. This would be wonderful as a side to tandoori chicken. Do not eat the whole spices. Cook time includes letting the rice rest on the 'keep warm' setting.

    Recipe #424415

    1 Reviews |  By IngridH

    This is an easy starter that combines two of my favorite ingredients- artichoke hearts, and clams! If you can't find Spanish preserved artichoke hearts, substitute canned quartered artichoke hearts. Posted for ZWT5

    Recipe #369681

    I originally got the idea for this out of Sunset Magazine, and have tweaked it to suit my family and friends. It makes a great OAMC entree for the grill, or to take camping. I've used this on chicken and salmon as well as beef, just reducing the marinating time appropriately. Don't use ground (dry) ginger in this- the flavor is not the same.

    Recipe #294945

    This is easy, yummy and looks elegant when served for company. I've also used the sauce for a "tarter" to dip for sweet potato fries.

    Recipe #295075

    8 Reviews |  By IngridH

    This recipe is one of my earliest food memories. Every Christmas Eve, my family enjoys an authentic Swedish Smorgasbord, of which this is an essential part. My mother still tells tales (and I'm 40) of me as a toddler, standing by the dish of meatballs and eating as many as I could hold. These are not spicy, like most Scandinavian food, but have a great flavor and texture. In fact, they are so soft, that I usually chill the meat mixture before rolling and frying to avoid meatballs with flat sides. I've included the directions for the gravy, which I usually don't make, as it's traditional, but the balls are wonderful without it on any buffet table, or as an addition to a potluck. They are also good cold, straight from the fridge. If you like to do OAMC cooking, these freeze beautifully, in fact, I never make less than 100 meatballs at a time, lightly brown them, then flash freeze to finish later. The traditional recipe calls for a mix of beef, pork, and veal- if you object to veal, they work equally well with an even mix of beef and pork. Don't try to use these as an option for spaghetti, the seasonings just don't match. Prep time does not include chilling the meat mixture or the prepared meatballs.

    Recipe #367918

    9 Reviews |  By IngridH

    This is modified from a recipe on the menus4moms website. It's simple to prepare, and the crunchy topping gives it great texture. I serve it on a bed of spinach fettucini for a pretty presentation. I used bone-in, skin-on thighs, but you could really use whatever pieces you have on hand, or that your family prefers. If using boneless pieces, you will need to cook for less time.

    Recipe #291668

    8 Reviews |  By IngridH

    I love baked pasta, but wanted to make something a little different from most of the recipes that I saw. I use homemade marinara and homemade pesto, but feel free to use jarred if that's what you have on hand. You can also use chicken or turkey sausage instead of pork if you wish. This was intended to make dinner for two plus leftovers, as there are only two of us in the house, and I wanted it to be easy enough to pull together on a weeknight. Serve with a green salad, garlic bread, and a nice glass of red wine. Cooking time includes prep and resting time.

    Recipe #342046

    9 Reviews |  By IngridH

    Most Baked Ziti recipes are red sauce based. This one is entirely different, but really easy! Posted for ZWT6.

    Recipe #428020

    2 Reviews |  By IngridH

    From Guam comes an interesting idea for using those overripe bananas!

    Recipe #458012

    3 Reviews |  By IngridH

    Adapted from Championship BBQ Secrets for Real Smoked Food by Karen Putman. This is my favorite rub to put on anything that I plan to cook over fire. I just love the sweet, smoky flavor- it adds to what you're cooking, rather than overpowering the natural flavor of the food. The author also uses jalapeno pepper powder in this, but I've never been able to find it, so I've left it out.

    Recipe #461161

    2 Reviews |  By IngridH

    From The Africa Cookbook, this is attributed to South Africa. Wherever it comes from, this is a yummy way to eat your vegetables!

    Recipe #455396

    1 Reviews |  By IngridH

    Posted for ZWT6. From the New German Cookbook, by Jean Anderson and Hedy Wurz. Comfort food at it's best! Prep time includes chilling the dough for the dumplings.

    Recipe #424934

    7 Reviews |  By IngridH

    This is a wonderful, rich dish which can be made mostly from pantry staples. It takes almost no time to make, yet tastes like you spent a lot of time on it. It's also versatile- I use this sauce (without the sour cream) for Salisbury Steak. If you want to take it upscale for company, try using sliced beef tenderloin. It's also a great way to use up leftover beef, just cut into thin strips, skip the steps regarding cooking the beef, and add it into the sauce a few minutes before serving so it has time to heat through.

    Recipe #404455

    From the New German Cookbook by Jean Anderson and Hedy Wurz. Posted for ZWT6. What could be better than bacon and pears with green beans!

    Recipe #424940

    An easy weeknight chicken dish- serve with rice or noodles.

    Recipe #505697

    2 Reviews |  By IngridH

    For the slow cooker! Found in Cooking Light, March 2011 and posted for safekeeping.

    Recipe #453299

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