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    360 Recipes

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    Simply delicious recipe that I adapted from Susan Herrmann Loomis's "French Farmhouse Cookbook", and a meal on Ed's "please make again" list. I serve this with a huge green salad loaded with tomatoes and cucumbers and top it with the warm, garlicky, chicken-roasted croutons...heaven on a plate.

    Recipe #111820

    I think this is one of the best turkey breasts I've ever had; it's reportedly part of the Ceia de Natal, or Brazilian Christmas turkey feast. Although a whole turkey is actually used, I just used a turkey breast, about 8 lbs., and used light Puerto Rican rum instead of the traditional Cachaca. It's one of those thing where you keep sneaking into the refrigerator for one more piece... prep time includes marinating overnight.

    Recipe #111821

    Recipes with cream sauces are a departure for me, but I really like this because it's not that "saucy" (it just coats the chicken and linguine) and the flavor is fabulous. It doesn't take long to prepare and it's a very satisfying dish with some salad or roasted asparagus spears. This will serve 2 for dinner with leftovers for someone's lunch the next day... ;o)

    Recipe #111819

    Make-up literally slides off your face when you use this! It even takes off the most stubborn mascara without pulling. Plus, the olive and avocado oils have so many nutrients for healthy skin. Find the coconut and avocado oils in nutrition or whole food stores. This recipe is from "The Good Earth Bath, Beauty & Health Book" by Casey Kellar.

    Recipe #111715

    This tastes much like smoked Andouille sausage and in fact, you can stuff this mixture into casings if you wish and smoke the sausages for a bit. But I just mix this up and use as fresh sausage patties for breakfast, or crumbled up in a breakfast burrito, or even in bean soups, etc.

    Recipe #111709

    I love honey-mustard sauce, so I concocted this one night to accompany some chicken strips. It packs a bit of heat, and I like it as an alternative to the overly-sweet or onion-y sauces.

    Recipe #111405

    A delicious Arabian honey treat, and very quick and easy to prepare. The cake is buttery-eggy, and the topping is a chewy confection of butter, sugar, honey, almonds and cinnamon; Ed compares the topping to pecan pie, but it's much more caramelized and toothsome.

    Recipe #111198

    A very unique and special entree; the sauce really perks up the sea bass, its acidity cuts through the richness of the fish and creates a nice "sweet heat". I like this with rice and a salad sprinkled with pine nuts.

    Recipe #110905

    I adapted this luscious dish from a recipe from Chicago's fabulous iSalpicon! restaurant. Most quail is semi-boneless, only some bones in the drumsticks and wings, so it's very easy to fully enjoy every delectable morsel. Plan on two birds per person. Prep time includes marinating the quail overnight.

    Recipe #110696

    A very pretty red, warming cocktail, but not too strong... elegant and perfect for Valentine's Day or Christmas.

    Recipe #110571

    What a nice gift for someone... or for yourself. Delicious in tea, fabulous on hot buttered biscuits or French toast or vanilla ice cream... It's so easy to make and tastes absolutely decadent.

    Recipe #110383

    I don't believe I ever saw "ravioli in broth" as an appetizer until I dined in LaSalle County, IL. This is a wonderfully rich-flavored recipe, and not for the "wine-faint-of-heart". It makes an elegant beginning for a special dinner; the flavors are complex and I would suggest a simple entree to follow; perfectly grilled fish or chicken would be ideal.

    Recipe #110294

    Despite the name, this not a *hot* chili; rather, it's full of flavor (and a rich, beautiful color) from pure ground New Mexico and Ancho chile powders. I really like the addition of the masa harina, too, not just for thickening but for that delicious corn flavor. This recipe is from one of those firefighter recipe sites, and tweaked a bit.

    Recipe #110146

    Not only is this salty, but it's buttery-garlicky, too. And if you use buttery pretzels, all the better! Make plenty for your next party!

    Recipe #109998

    The most fiendishly addictive snack mix I've ever had! You can pump up the red pepper if you like; I like it just like this, however. And, you can "mix up" the nuts a bit, but I like those salty Spanish peanuts and some almonds, perhaps even Smokehouse almonds. Make a big batch for your next party; you can't stop eating it!

    Recipe #109764

    A delicious and healthy composed-style salad that you can make as spicy as you wish. I love the whole thing, but I especially love the bite of the lemon juice and chili oil in the green salad. And the chickpea salad is a meal in itself! Makes a great lunch or light dinner, substantial but not overly filling.

    Recipe #109656

    "Dry Meat", basically... a kind of Mexican jerky. The seasoning is deliciously subtle, and doesn't detract from the flavor of the beef. If you're ready for something a little different in jerky, this is it. I dry mine in the oven, but obviously you can do this in a dehydrator or smoker.

    Recipe #109550

    This is a very flavorful marinade for beef or game jerky. It's a nice blend of red wine, soy sauce, sugar and salt, with a pepper-onion-garlic zip. I use flank steak sliced about 1/4 inch thick and do the drying in my oven, but if you have a smoker or dehydrator, knock yourself out!

    Recipe #109431

    I love the almondy taste of this hot chocolate. This recipe makes one cup; just double or quadruple (or whatever) the recipe to make what you need. Also tasty with a dash of cinnamon and cloves stirred in.

    Recipe #109245

    The title of this recipe makes me think of lounging around amidst warm, fluffy down comforters and pillows, anticipating this tasty breakfast for two. It's prepared the night before, so it's a snap just to stick it in the oven the next morning. This recipe is originally from a bed & breakfast recipe site; I replaced the milk with plain yogurt and used a couple of slices of sourdough bread for the base. I like very sharp Cheddar cheese plus thyme and/or oregano (or even tarragon) for the herbs. You can add onion, sausage, green peppers, etc., but I like this dish the way it is! Prep time includes an overnight stay in the fridge.

    Recipe #109017

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