Recipes from Sat, 18 Apr 2009

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16:42

Quinoa salad with chickpeas, lemon, celery and carrots

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There was a great series of recipes in the Recipes for Health section of the New York Times a few months back about what to do with all of that celery in the (...)
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01:20

The sole series - part one, fish fillets poached in white wine

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Julia Child featured three different sole dishes on The French Chef. With Easter upon us, instead of the usual hams and lambs, I thought of the miracle of the (...)
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00:36

Blue smoke's bleu smoke martini

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So after the fit I had succumbed to whilst reading about the Blood Orange Margarita from Blue Smoke in New York magazine, which I did manage to successfully (...)
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13:44

Baguettes: attempt at homemade french bread

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I’ve only been serious about bread baking at home for 10 months now. In general, I bake at least a loaf a week just for Betsy and I to use for sandwiches and (...)
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02:43

Cherry Jam

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This weekend there were local Ontario cherries at the market and a got a lot of them. The first thing that I did with the cherries (other than eating a bowl of (...)
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02:43

Blueberry Jam

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Continuing on the blueberry theme, I did a blueberry jam next. The blueberries were much easier to prepare for jam than the strawberries or cherries. I just (...)
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02:43

Fig Jam

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This weekend the figs were more expensive at the market so I am guessing that fig season is coming to an end. I of course picked some up. I wanted to try (...)
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23:16

Lemon Coke

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Part of my own personal – ‘Iron Chef: Battle Lemons’ series. I was recently ‘gifted’ with a bag of a zillion lemons. Yes. I counted them. They were very (...)
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00:14

Ricotta Cheesecake

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Every once in a while, I do ask Kurt what he would like for me to make. It’s only fair given that he suffers the brunt of all of my failed attempts in the (...)
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19:49

Burgers stuffed with goat cheese

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Burgers Stuffed with Goat Cheese You may recall my ongoing battle of the boxes; my continuous, never-ending search to find stuff. Last weekend it was the (...)
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16:20

Avocado boat

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I love avocados, especially when I am cooking Mexican style dishes. I often chop them up, add some tomato, garlic, cilantro, onion, and jalapeno pepper to make (...)
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21:07

French 95 cocktail

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There’s a little jewel of a restaurant nestled on a bustling street in Los Angeles. In fact, it’s located on a very busy street that if you blink, you’ll pass (...)
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12:02

Fiona oakes vegan marathon runner and animal sanctuary founder

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You’ve probably heard of Fiona Oakes. She’s the founder of the Tower Hills Animal Sanctuary, where she cares for over 400 animals without making a single penny (...)
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09:21

White asparagus three ways

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Just the other day my husband and I walked into our local Fred Meyer, the first thing I saw just inside the produce department was asparagus, but this was not (...)
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20:34

L’os à moelle bistro in paris part 3

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l’os a moelle 3, rue vasco de gama 75015 paris tel : 01 45 57 27 27 Average Meal (without wine) 35 Euro Front of Restaurant Amuse Bouche Cream of Mushroom Soup (...)
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03:10

Blt Macaroni Salad with Bacon

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I’m sorry, okay? I just can’t help myself. I like bacon. It’s who I am. It’s what I do. It’s an integral part of me and I won’t deny it. The first time I tried (...)
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23:23

Lemon zest french fries

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Part of my own personal ‘Iron Chef: Battle Lemons’ series. This a great side dish and since it’s baked, a little bit healthier. The lemon brings out a (...)
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06:34

Kung Pao Chicken

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I have always been intimidated by cooking Asian cuisine. I think it’s hard for me because I like to cook my food low and slow while most Asian cooking is hot (...)
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12:56

Blueberry Pudding Cake

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I haven’t done much grocery shopping since we returned to Lake Lure. Our meals have been very simple; grilled meat, baked sweet potatoes and frozen vegies. (...)
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17:34

BBQ on the Battlements

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Thats Right!!! For our rehearsal dinner we are hosting a BBQ on the battlements. Please join us on saturday april 25th at 7 pm at Cloghan Catle for a fun (...)
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19:07

Very Güd Puds

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Have you ever heard of GÜ Puds? If not then you’re missing out. They make wickedly tempting chocolate treats and desserts. Last week I was lucky enough to try (...)