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    445 Recipes

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    I saw this recipe on cooking.com and thought it was so cute. My neighbor often does holiday projects with her grandchild and other small relatives and I get to tag along. Hoping we can do this one. If you have the right cookie cutters, these could work for any holiday.

    Recipe #256540

    The unmistakable pairing of pork and fruit takes a new spin in this recipe inspired by a recipe from Eating Well magazine. Here the roasted plums are contrasted with a savory combination of peppercorns, balsamic vinegar and rosemary that will transport you to the rolling hills of Italy in less than an hour. Using pork tenderloins helps make this both fast as well as healthy. Serve with mashed potatoes and green beans for rapture on a plate.

    Recipe #255096

    I found this recipe on the Internet and still looking to verify it's authenticity. I suspect the name comes from the brilliant red and green from the tomato sauce and vegetables. For now what I can say is delicious and easy to prepare. Most of the cooking time is a passive simmer so you can easily start this dish and go attend to other things around the house. (For WW, this is Core.)

    Recipe #252740

    Now fully immersed in the delights available on this site, I rarely buy cookbooks for baking anymore. A recent trip to a gem of a cookbook shop located in the Village, I stumbled on this little chubby book with the most unusual cookie recipes. This one stuck me immediately and alone may be worth the price. Saving this for my holiday trays but may just break down and make them sooner.

    Recipe #252162

    A quick trip to the Mediterranean is offered in the flavors of this simple and succulent stew. The original recipe comes from one of my favorite cookbooks and presented here includes my adjustments. Accompanied by steamed green beans, this is a comforting fall meal.

    Recipe #251049

    Six family members stayed with me over the Christmas holiday and I was looking for recipes that were festive but also in keeping with my own healthful approach to cooking; and this dish manages to do both well. A lovely addition to your fall breakfast or brunch menu, this is my rendition of a recipe from BHG. As presented, this is 4 points per serving.

    Recipe #250790

    I looooove apple cake. So when this one came to me in a publication from the Bucoda Improvement District, I tagged it immediately. Have not made it yet but certainly have added it to the list.

    Recipe #249118

    This is my take on a salad featured in Bon Appetit. While I use a combination of fat-free mayonnaise and sour cream to make this consistent with the WW Core program, you should feel free to simply use 1/4 cup of your mayonnaise of choice. Please note cooking time is chilling time.

    Recipe #246408

    Posted in response to a request. This version of a traditional Argentinean stew features both chicken and pork.

    Recipe #244944

    Posted in response to a request. Locro is a traditional recipe from Argentina which is a cross between a hearty stew and a cassoulet. This version combines firm white fish wih well cooked potatoes. (Cooking times are estimated.)

    Recipe #244510

    Traditional Korean kimchi requires long preparation many steps. This recipe brings all the great flavors of the classic to a dish which is quick and easy to prepare. A word of caution, while kimchi improves over time, this version does not so don not let it rest for longer than stated.

    Recipe #243760

    Inspired by the flavors of India, this quick dinner contrasts the spiciness of mustard and curry powder with sweet fruity flavors of a warm relish that is akin to the finest chutneys. You can even make the relish ahead of time and reheat before serving. The spices in the paste are strong and designed to impart flavors in a short time. If you are planning a longer resting-marinading period, the results will be different. While this has been tested on an indoor grill, an outdoor BBQ should also work. (Created for RSC#10)

    Recipe #243403

    A salad chock full of chicken, vegetables and fruit certain to delight your taste buds. Cook once and serve twice by doubling up on the chicken and rice at one meal, and converting the leftovers into this dish.

    Recipe #243374

    A personal take on a recipe from the "Slow Cooker Bible" and based on recipes typical of North Carolina styled BBQ. The sauce is tangy and flavorful but not spicy as the amount of hot sauce is just enough to balance the sweetness of the ketchup. Certainly mild enough to serve to kids. It you want more zing, add more tabasco or a chopped chipotle pepper en adobo. (If your crock pot is large enough, this easily doubles and the leftovers can be frozen.)

    Recipe #242547

    Found this one in a Weight Watchers cookbook, and modified it to suit the WW Core program. A great way to use up leftover chicken and to provide a good flavorful lunch soup quickly. What sets this apart from so many other chicken and corn soups is the absence of dairy and the use of saffron to give the dish a distinct color, aroma and flavor. (3 Points)

    Recipe #241579

    Found these while playing on the Internet and decided to give them a try soon. For the dulce de leche, you can either make your own (many good recipes on this site) or find it in a local market that has a good selection of Latin American products.

    Recipe #241578

    Another recipe from the kitchen of Momma Simo. This is my best guess from watching her make it. I have since tried this at home with measuring and this is pretty darn close. There is one optional ingredient which while not terribly authentic works really well in this dish.

    Recipe #240509

    With fresh herbs coming into season here, I'm on the hunt for recipes which make good use of my bounty.

    Recipe #239127

    Based on Lynne Rossetto Kasper's improvisation of a classic combination she learned from Ron Bechtol, a gifted cook who divides his time between San Antonio and Mexico. Recalling the Mexican stew using the same flavors, I was instantly drawn to this recipe. Below is my rendition.

    Recipe #237424

    Looking for recipes to use up some leftover guava paste when I found this. The original recipe first appeared in the June '02 issue of "Food and Wine" Magazine. Though I have not tried it yet, I will be trying the indoor version. Rather than testing it first, I am posting it now for my fellow ZWT3 travellers.

    Recipe #237201

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