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    You are in: Home / iris5555's Public Recipes
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    91 Recipes

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    Found this recipe in a magazine, although I can't remember which one. Amounts given are for dried herbs.

    Recipe #153812

    Orange zest adds a nice flavor to this easy to make dish.

    Recipe #150262

    From Chile Pepper magazine. Good on steaks, ribs, pork roast and of course, beer can chicken.

    Recipe #263602

    I found this recipe on chowhound.com where it was contributed by Calamityville. The fish sauce is an unexpected ingredient, but adds subtle flavor.

    Recipe #258978

    I love blue cheese dressings and this one from the Seattle Times is very good. The cayenne adds an extra punch. I like my blue cheese dressing chunky, so I didn't bother blending this in the food processor.

    Recipe #282431

    I was looking for a dressing similar to one served at Moe's restaurant and found this one on copykat.com. It's not like the one I had, but it tastes pretty good anyway.

    Recipe #250131

    This recipe (adapted from the Joy of Cooking) is one of my favorite blue cheese dressing recipes.

    Recipe #168916

    From Body+Soul magazine. I've made this with just strawberries and blueberries. Although the balsamic seems like an odd ingredient, it adds a lovely taste.

    Recipe #174117

    From Cooking Pleasures magazine. Easy, quick and good.

    Recipe #231833

    from kalynskitchen.blogspot.com This tastes better as it mellows.

    Recipe #250679

    From a newsletter.

    Recipe #251031

    From Chile Pepper magazine. Using half the recipe, I mixed this with a cooked 16 oz bag of frozen corn for a different twist. I did reduce the lemon juice by half.

    Recipe #200641

    This is a refreshingly different dish. The roquefort and peaches are so good together. Adapted from Vegetarian Times.

    Recipe #181494

    From Everyday Food

    Recipe #286939

    From Chile Pepper magazine

    Recipe #324883

    Adapted from Roadfood.com. The original recipe called for four times as much of the dry ingredients. I had more than enough by reducing the quantities as indicated here, but you may need more to coat the calamari. The confectioners' sugar adds a subtle sweetness.

    Recipe #228931

    A Giada DeLaurentiis recipe. The lemon flavor is prominent so you may want to decrease the amount of zest or juice if you are not a lemon lover.

    Recipe #235493

    From the Penzey's catalog.

    Recipe #383759

    from Better Homes and Gardens

    Recipe #305452

    Found this recipe in Chile Pepper magazine and modified it a bit. Never having had pulled pork in Lexington, I can't say whether or not it is authentic. I can say it was a really good addition to pulled pork.

    Recipe #165049

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