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    96 Recipes

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    I love the Chinese Egg tomato soup from Po's Dumpling Bar in Kansas City. It has the consistency of egg drop with the sweetness of the tomatoes and the rich flavor. This is super inexpensive and it's easy and it's so fast.

    Recipe #496703

    I wanted the take out style fried rice. Umami = just add a little fish sauce. It doesn't taste fishy! I promise! It's not quite Paleo friendly with the soy and whatever but you can figure it out... I've made this several times and I'm continually tinkering with adding fried rice things... shrimp, pineapple, chicken, Chinese sausage, ham, green onions...... whatever. You could even add rice if you wanted to Volumetrics a serving of carbs or something.

    Recipe #496259

    From the Good Stuff Cookbook by Spike Mendelsohn: Every chef knows that a roasted chicken is the most priceless, practical, and perfect thing to have in the fridge. This recipe proves that point. Wit the right herbs and seasonings, this sandwich will save you on those there's-nothin'-in-the-fridge freak-out-moments.

    Recipe #455637

    From The Cook's Book of Intense Flavors, Ch.3 Complex Creations: The delicacy of lobster offers a rich taste that goes well served with a rich accompaniment--cream (though it's often butter). The cream smooths out the lobster flavor without obliterating it. Smoked paprika has a deep, intense flavor that makes this combination both complex and delicious. Pull out this rich, flavorful soup for special occasions. For a twist on the lobster bisque, serve it in coffee cups, topped with frothed milk (use and immersion blender), call it "lobster cappuccino" that's sipped from a cup. Don't be intimidated by buying whole lobster! Get your money's worth by saving and/or freezing the shells for stock! If you can't use whole lobster, you can use shrimp instead for a less expensive alternative. (picture is w/out bisque poured around it yet)

    Recipe #452511

    If you can't walk past the pretzel stand at the mall without stopping for a pretzel dog, these are for you! They are DELISH with this spicy sweet curry mayo. If you're a traditionalist, serve them with mustard and ketchup as well. From Cosmopolitan in their cosmo life: cozy feast section. Bust out the netflix and you're ready for a fun mini party or a romantic quirky dinner date.

    Recipe #416488

    Bacon wrapped sweet onions on skewers. Nice.

    Recipe #409310

    Mini appetizers filled with Cheddar, Parmesan and mozzarella cheese... scrumptious!!! Artichoke awesome-ness

    Recipe #407166

    Super healthy, diet friendly! Get in shape! Serve as a meal or eat as a side dish. This is better because it's colorful and magical.

    Recipe #406845

    It has apricot jam and soy sauce? It works! Juicy cubes of fresh pineapple would be a delightful addition to these flavorful skewers.

    Recipe #403933

    Cachaca is a Brazilian liquor distilled from sugarcane jice. If you cant get cachaca, substitute white rum or vodka.

    Recipe #396515

    My latest crush is this new incarnation of gourgeres, or cheese puffs. These were inspired by the classic French ham-and-cheese sandwich, Croque Monsieur. If you're serving only one thing with cocktails before dinner, it would have to be these heavenly puffs. They're perfect for "popping" in between sips of a Pear Thyme Fizz or Peach 75. ** Make sure you use an exciting gruyere cheese or possibly with cheddar jack for a little kick.

    Recipe #396452

    Candied bacon might seem like the ultimate example of gilding the lily, but it adds a sweet, smoky edge to this already luscious pie. Elvis would be proud. Use 10 in. pie plate. Thanks

    Recipe #396450

    That savory cheddar cheese fondue with flakes of juicy crab and just a few flakes of red pepper. Dip a cube of crusty french bread in the fondue. Mmmm... crabby cheese flakey gooey goodness..... Enjoy!

    Recipe #389654

    A roasted garlic and red pepper relish replaces the usual pickle in this Spanish take on hot dogs. from Bon Appetit. AMAZING! These are super if you would like to do a grown up spin on hot dogs. Manchego is a Spanish cheese made from sheep's ml; available at some supermarkets and at specialty food stores.

    Recipe #389652

    Jalapeno with a juicy lil smokes, spiced cream cheese, wrapped in crispy bacon smothered in a sweet tangy bbq sauce. The flavor of the smokey jalapeno matches perfectly with the sweet fruity sauce, and of course it’s heat is in good company with the medley of peppers tasted in each bite. A spoonful of sauce on each popper and you can guarantee these tasty treats will disappear in no time flat! (from BBQ Addicts)

    Recipe #389459

    No Velveeta here! Found this in Food and Wine's Best of the Best recipes. I usually make my [recipe=345329] College Girl's Best Queso Ever[/recipe] but this one sounds good too! Rick Bayless is super awesome.

    Recipe #384835

    Food and Wine's Best of the Best... From Supper at Richard's Place by Richard Jones-- Make sure you have a well marbled steak. Sooooo good. Sooo easy.

    Recipe #384810

    If you've had it, you know its crispy and amazing.he definitive characteristics of St. Louis-style pizza are a super-thin yeast-less crust, the common (but not mandatory) use of Provel processed cheese, and pizzas cut into squares or rectangles instead of large pie shaped slices. The crust is too thin to be folded like a NY style slice so little party pieces werer made. Provel is a trademark for three cheeses fused to form one (provolone, swiss, and white cheddar), used instead of (or, rarely, in addition to) the mozzarella or provolone common to other styles of pizza. ( George's pizza off of 95th St. in Overland Park, KS is my favorite pizza joint hands down. They do a similar style to this.

    Recipe #380004

    Search no further for something special to serve a crowd. Savory Cheesecake is stunning on a dark platter adorned with leafy greens. Serve with an assortment of crackers. This is from the Beyond Parsley cookbook put out by the Kansas City Junior League awhile back... Freezes well and can be halved!!

    Recipe #379694

    My friends at KU are obsessed with this recipe.... even our German exchange student loves this one! The toppings are the best part... Pick and choose whatever you like. Personally, I adore smoked almonds and/or tomatoes in mine.... mmmmm... Don't add the toppings until its time to serve. The cooking time is chilling time.

    Recipe #374903

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