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    1,955 Recipes

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    2 Reviews |  By Rita~

    A beautiful beginning to any kick off a Dinner Party. Using gorgeous summer heirloom tomatoes. A mandolin is perfect to slice the vegetables in this but a good sharp knife will do the trick. Store bought Black Olive Tapenade is OK but is better home made so do take a look at recipes on zaar. Serve with a fresh loaf of crusty bread.

    Recipe #378834

    2 Reviews |  By Rita~

    Go ahead and say that 3 times fast! LOL! 0) Here you have have a spicy salad stuffed into jumbo pasta shells made easy for fun finger food.

    Recipe #378405

    4 Reviews |  By Rita~

    This salad is chewy, crunchy, sweet, salty and most of all addictive! Farro, a Mediterranean grain, is naturally high in fiber, and contains more protein than wheat. So enjoy it!

    Recipe #378392

    Potluck Small shells tossed with yummy ingredients. Check it out! Take care when adding the chipotle. Add a touch and taste if more heat is wanted go for it.

    Recipe #378051

    Be it vegan, turkey, beef, pork, sausage links give it a try. For those that don't like the Chard dogs with grill marks. Or you can pre simmer them and then grill them. I myself like grilled but my Dad prefers boiled dogs so I'm posting for him a kicked up version using beer in place of water.

    Recipe #376535

    A refreshing sangria made with Rose' with fresh berries. I made this 3 ways and enjoyed all. Without the optional juices for a crisper drier sangria or with OJ for a sweet tangier heartier sangria, or with the pineapple for a whole different sweet tropical sangria.

    Recipe #376013

    2 Reviews |  By Rita~

    These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream but when you add ice cold water to the Ricard ( a pastis) it turns to a milky color. This pastis my Husband fell in Love with when we visited Paris. Made as an appetizer serving 6-10 people, be sure to have lots of crisp French bread to dip into the sauce. If you prefer to serve as a meal pour over cooked pasta with a nice side of salad. Serve with a pastis, Ricard of course! Named after a very special goddess on zaar. ;)

    Recipe #376008

    2 Reviews |  By Rita~

    This is a typical beer enjoyed in Mexico, Texas and the rest of the world.. A slice of lime and a dash of salt on the neck of the bottle are often served with Mexican beers, especially with light lagers such as Corona. Salud! Part of Menu #28661

    Recipe #375606

    Buffalo is a very very lean meat and will be tough of not cooked properly. These tender beauties have veggies, chorizo for spiciness and a little fat, veggies for moisture and flavor. Give it a try. Bison meat is lower in fat, calories and cholesterol than beef, chicken or pork. Do check out Information on making burgers.

    Recipe #374440

    Hot, spicy, grilled bananas over a chocolate coated bar. The heat from the bananas melt the chocolate and the ever so slight spiciness combines deliciously well with the chocolate.

    Recipe #374165

    2 Reviews |  By Rita~

    Forget Thanksgiving and enjoy these summer grilled sweet potatoes made a bit spicy and smoky!

    Recipe #374144

    Make your next salad smoky, full of flavor and tender with a slight south western kick. Make it a complete meal by topping with a protein like cheese, cooked eggs, grilled chicken, fish, or beef. Low in fat so healthy you can have a lot!

    Recipe #374142

    Lavender and vanilla flavored wine. So smooth, sweet and delish. Great on a spring day! This is a recipe I made from my Recipe #302519. For those that can't get sweet woodruff. It is equally flavorful. Great for bridal showers. It is easy to make Recipe #101039. Use any berries that are available. Cava or champagne is delish in this. But use any sparkling wine or sparkling water to keep the alcohol down.Take a look at this for May Wine

    Recipe #373749

    6 Reviews |  By Rita~

    Here you have 1- "Main Salsa". 2-"Smokey and Spicy Salsa". 3- "Spiked Fruity Salsa". 4- "Guacamole" Salsa. Your choice! This recipe was created by the "Whine & Cheese Gang", --Leslie--- cilantro "love of herbs". NcMysteryShopper--Vodka the queen of mixed drinks. Susie D-Garlic many healthy properties. mama's kitchen-brown sugar to sweet! Mommy Diva - Serrano! Cause she too likes it spicy!! --Laury-- - reFRESHing limes. Brenda.- Onion Sweet and Spicy she is all in one. chia - Juicy Ripe tomatoes. French Tart - sun-dried tomatoes cos' she lives in the sun, have rosy cheeks when I drink too much and I have a dry sense of humour! **Jubes**- for the Love, love, love of tomatoes. megnbrycesmom - bright fruit like mango b/c she adores color PanNan - Soft and Creamy avocado. Peter J - cool as a cucumber Pot Scrubber - fresh cracked pepper salt and cumin for his spiciness. --Rita---chipotle in adobo sauce I like it smokey hot! We put these all together and came out with this yummy recipes. For each of the last three salsa's use your taste buds to see how much of the main salsa to add. Have fun creating your mixes. Can't wait to see what you did!

    Recipe #372771

    12 Reviews |  By Rita~

    A roasted Portugese side that is delish.

    Recipe #369959

    1 Reviews |  By Rita~

    A flavorful Asian-inspired flank steak is marinated in a Chinese sauce made of red chili, and garlic," Lee Kum Kee" The key to keeping flank steak tender is to sear it quickly over high heat, so you must start with a hot grill. Serve over rice or over a bed of greens or in a wrap. FYI: Make one now and one later. I bought 2 steaks made one and froze the other with the marinade. Before cooking defrosted in the refrigerator and brought to room temperature before grilling. It was PERFECT!

    Recipe #369335

    This'll be one of the best memories this summer! A great side to make while you smoke a pork butt. Check out my book #101913 for a nice treat on the corn

    Recipe #369217

    MOIST Panettone dotted with raisins and marzipan. The long rise creates a fermentation giving this bread flavor. This Moist sweet dough stays fresh a long time. Just wrap it snuggled in foil and then plastic wrap. Up to 1 week. Make great french toast and or bread pudding. This is a take off Jim Lahey's dough. he got me to make it! I hope you get to make it as well. So worth it!

    Recipe #369034

    3 Reviews |  By Rita~

    The flavors in the rub are oil soluble and the oil helps penetrate the meat. So does the salt, so don't leave it out. Soaked mesquite, pecan or oak: (Using you favorite remember mesquite is strong) This recipe make a lot of BBQ sauce! Recipe #368461 The leftover brisket can be shredded placed in a crock pot over sliced onions and top with sauce to coat. Slow cook on low for a couple hours. Yummo!

    Recipe #368577

    8 Reviews |  By Rita~

    Chill a beer for this nice and spicy dish! The elbows should be cooked al dente in well salted water to prevent broken mushy noodles. Do salt the water liberally. (2 teaspoons is not a lot once mixed with the rest of the ingredients) Seasons the pasta and avoids father salting in the recipe. This can be eaten as a side or a main balanced meal. I opted for yogurt and smart balance for better health. But you can use sour cream and mayo.

    Recipe #368506

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