A simple vinaigrette salad dressing, can also be used for a marinade.
From Martha Stewart, this looks super tasty.
This is a quick and easy main dish, something I sort of whipped up on the spur of the moment.
Ma Lipo’s Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy. I made this for both our thanksgiving and christmas dinners in 2011. It’s my new favourite way to roast turkey.
It’s nearing the end of summer, and you’ve probably had your share of hot dogs, but these Argentine dogs are as far from yellow mustard and ketchup as you can get.
This is a recipe from the Palermo Brothers, a comedy duo, who had the famous tag line “‘Atsa Louie, I’ma Phil”. This appeared in their autobiography of that name. I am pretty sure it’s out of print now, but you can pick up facsimiles still. This recipe appeared in the paper, which is how I got it. It’s a winner!
The times I’ve visited Australia have been magical, in no small part because of the way they make some food their own. The hamburger, a traditional American fry-out food, is transformed into something glorious here. What really makes it aussie is “put an egg onnit”.
I’m not sure where this recipe came from, but it’s a grand soup, a beet-based borscht.
I don’t know where I found this recipe, but it makes a great dip. Someone tried on their burger at a BBQ and declared it wonderful.
This breakfast casserole topped with runny eggs by F&W’s Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, “I worship the crisp bottom and the chewy, moist bread.”
“Bacon is the beginning of a sweet, savory, and smoky spread that’s just irresistible on a biscuit, with crusty bread, or added to scrambled eggs. The flavors of onion, maple syrup, and bourbon whiskey add complexity.”
I pulled this from a great article in the guardian’s Word of Mouth blog, both as a great recipe, but also as some of the best food writing around. I’ve included the whole article below the recipe for archival reasons.
This sounds like it would make a rather awesome weekend finger-food breakfast for a group event of some sort.
A friend introduced me to these, and they are spectacular as you might imagine.
A super moist, delicious cake recipe using Bailey’s Irish Cream.
This makes a very tasty, fall-off-the-bone, barbequed chicken done in the oven.
This is surprisingly simple and so delicious! I first had baked nachos from a little hole-in-the-wall burrito place in Santa Clara, whose name escapes me now. They had great burritos though, and this was what they made of nachos!
Frittatas are like fancy omelettes with potatoes. This one is very tasty. This recipe came out of a Williams-Sonoma catalog, which coincidently is where we purchased the frittata pan…
Oh my, this was so good. This is now a go-to recipe for us. Consider adding loose sausage instead of the eggs, or even chicken. Yum! This is definitely one for the houseboat!
This delicious stuffed zucchini recipe can be served as either a sidedish or a maindish.
Pesto has many uses, such as with pasta, topping for chicken or fish, or as a spread on crusty Italian bread. This is a pretty basic recipe, found all over.
Pesto has many uses, such as with pasta, topping for chicken or fish, or as a spread on crusty Italian bread. This is a pretty basic recipe, found all over.
Corn is a pretty good add to most meals. This corn pudding has been a perrenial hit at potlucks and gatherings, earning rave reviews and an empty pan to take home.
I’m not sure where this recipe came from, but it’s a real winner using left over turkey (or even browned ground turkey). I do it without the jalapenos, because I don’t like their taste. Using a habanero would be awesome.
I’ve been making pancakes for years and years, since I was a pre-teen.
A great wild rice soup recipe. I made this today, 29 January 2012, for lunch with one of our good friends. It was declared a real winner.
This one goes in the Holy Cow! file – a lot of vinegary stuff in this recipe!
Leek soup adds brightness and warmth to winter. Prepare them carefully and leeks will shine as a main mealtime ingredient.
Buckwheat pancakes made with real buckwheat flour are gluten free.
This savory bread pudding from Bon Apetite can be the centerpiece of a vegetarian feast or an ideal brunch dish. To simplify the prepraration, roast the squash, chop the shallots and grate the cheese a day in advance.
This soup is perfect for a fall day. From Food Network Magazine, October 2012, p 102.
A classic squash soup with the addition of apple cider.
This recipe was printed in the Minneapolis Star/Tribune Taste section the week of December 14th, 2012. It is the recipe used by the famous Lincoln Del restaurant/deli, a family favourite.
This chili won my brother first prize for veggie chili in a department chili cookoff. (He was the only entrant, but they could have withheld the award if the chili was no good.)
Carmelized onions are a real treat in many dishes and accompanying meats of all kinds. There are some tricks to doing it right, but it’s not too hard.
This is amazing Mac-n-Cheese. It’s a bit heavy on the bacon for how much other stuff is in there, but if you love bacon, this is your dish!
This is a fantastic appetizer recipe gleaned from an advertising circular. The ad called for using Karo syrup, which I omitted quite readily.
A really tasty and hearty soup; perfect for the cold months!
A pretty simple beef hot dish. This is a recipe my Mom found ages and ages ago and inflicted on us. We actually liked it.
From Martha Stewart’s site. This pie dough is used in the Apple Crostata recipe
You can use just about any round winter squash for this recipe. But steer clear of the field pumpkins meant for jack-o’-lanterns: Their flesh is stringy and less tasty than other varieties.
I threw this together rather spontaneously tonight with things at hand. It’s a pretty simple thing, probably can be the basis for something even better-er.
This sounds so delicious – I might try to create a non-crockpot version as well.
A great dish, easily prepared, and can be combined with so many things.
There’s very little about this recipe that is Chinese. The ramen is japanese, for example. It calls for red wine vinegar instead of rice vinegar as well. Broccoli slaw instead of shredded chinese cabbage.
Traditional Dim Sum treat from the StarTrib Taste section.
These look delectable, but I have yet to try the recipe. I’m not at all sure about using butter substitute here, why not just use the real thing? Also: too many brand names here.
This cake suprises people because the frosting ends up on the bottom!
These chocolate treats are crowd-pleasers, and they’re gluten-free.
This is a traditional Alsacian recipe, rather simplified here, but oh so delicious
ChowChow is a cabbage pickle that has roots in Southern US cooking, Nova Scotia, and Chinese cuisine.
A faithful rendition of the famous Skyline Chili from Cincinatti, Ohio.
Pork chops with applesauce has been a staple in many cultures; cooking pork with apples and onions/shallots is a divine way to prepare this meat. This recipe makes things go even better with the addition of cinnamon and sage.
This is the classic roast turkey recipe I’ve been following for some time, when I don’t make the apricot glazed turkey. This is pretty universal.
Another recipe from Betty Rossbottom’s “Sunday Soup” cookbook, page 59
Like it’s cousin, Colorado Red Chili, this recipe came from a friend of mine out in Colorado who goes by the handle Fielding Melish. This is a green variety of chili, a chili verde. Note that the “Colorado” in the title doesn’t mean the Spanish word for “red” – it’s where the recipe originated.
I originally picked up this recipe from a friend who goes by the alter ego of Fielding Melish (cf. Woody Allen movies). This is one of the recipes that I lost and am trying to recreate from memory. I haven’t tried out this version, but it’s the best I can remember it.
Chorizo is a spicy Spanish sausage. Combine it with corn, potatoes, and a fried egg to create a savory dish versatile enough to enjoy anytime.
The combination of the tart cranberries and sweet pears makes this a fabulous dessert
This is modified from the recipe you usually find on the bag of cranberries.
A very different accompaniment for roasted meats, especially turkey.
I don’t have any experience with cooking gnocchi, but this recipe sounds so absolutely wonderful. Another great one from the Half-baked Harvest.
This is a classic from my mom’s collection of recipes. I’m not sure where it came from originally, but it sure is a winner!
Found in the Taste section of the Minneapolis Star/Tribune, October 2011, originally from the “Apple Lover’s Cookbook”. My friend, Marina, makes a version of this without apples, and tops with powdered sugar and lemon juice as well. This is their traditional holiday breakfast dish.
This looks like such a simple recipe, sure to be a favourite!
This recipe provides opportunities for a lot of variation. The spice measures are really inexact (instead of “tablespoons”, I tend to use “mound on palm”, for example. :) ). The ingredients can be played with endlessly, even to the point of making minestrone instead of chili. :) (Just add some macaroni and you’re there, practically.)
Eggs Benedict is one of the fancy looking and sounding dishes that turn out to be a breeze to make. If you’re not up for making the hollandaise yourself, you can get it in dry packets and make it up.
For those of us meat-a-tarians at a loss for what to feed our vegan and vegetarian friends, this recipe works really well. Serve the falafel cakes in pocket pita with fresh sliced vegetables and cucumber sauce or tahini. Even the meat eaters love this recipe!
This looks like a super delightful recipe, and easy, too.
My mom got this recipe out of a newspaper ages and ages ago and it’s been a perennial favourite of our family for a long time, and on to other families as well. My friend, Marina, made some glorious modifications to it by adding chopped candied ginger pieces to the batter. Truly a work of art!
I am so so so excited to share this recipe with you today. Yes, it’s only 2 ingredients. And I mean really two ingredients. Not one of those recipes that say two or three ingredients and then one of the ingredients is something like “pre-made dough”” or “cake mix”. (Not that there is anything wrong with those recipes.)
Uses low-fat ricotta cheese as the basis for the crust. Low carb, gluten-free, celiac-compatible.
This is a quick and easy recipe to make biscuits like you’d find at some nation-wide chain seafood and american food restaurants.
The original article was entitled ‘“Mock” Garlic Mashed Potatoes’. I’m wondering why the word mock was in quotes? Does that mean it’s not really mock? Or mock mock? Anyway, this looks super delicious and I’m not afraid of calling it what it is.
Try this garlic scape pancakes recipe from Kitchen Vignettes. These flaky pancakes are a great appetizer or side dish from PBS Food.
This is a recipe from my Great Aunt Lillian’s store of recipes, has been in my family for a long time. These are the best ginger snaps evar.
A very differently flavoured meatloaf than the usual American style. This is a bit like a loaf of gyros.
The standard GBC is pretty basic: couple of cans of green beans, can of mushroom soup, top with french fried onion strings. This retains only some of that, but makes it into something more than a quick toss together, with some substance.
Grilled cheese sammiches are the traditional midwestern comfort food. Paired with tomato soup, they are wonderful for when things are cold and blowy, or when you don’t want to think about what to make.
A traditional moroccan dish served each night of Ramadan to break the fast
There are easy dry mixes for hollandaise that are every bit as good as this recipe, without the need for double boiling, and being attentive to it. I usually just use one of the mix packets and follow the directions on it.
A nice recipe for a sugar-free pizza sauce you make yourself! Low-cal, low-carb.
This is just a basic potato salad, easy to make. Who needs store-bought stuff when it’s this easy to make!
The thing about potato salad is that everyone has their own recipe. Here is another one that uses red potatoes and adds bacon!
Making your own stock is a great way to use leftover things like poultry carcases, meat bones, etc.
This is a great dish to serve at a party, or take along on a picnic.
This is a pretty awesome and simple dip. The recipe was found in a magazine ad.
This recipe looks so simple, and looks so NOMMY! It originally came from “Cooking with Julia” and was posted at foodbuzz. This will be my first foray into baking something more complex than drop biscuits, cake or cookies. This looks easy enough that I’m sure it will turn out!
A Minneapolis Star/Trib Taste section Sunday Supper selection from “The Brokeass Gourmet Cookbook,” by Gabi Moskowitz.
“Lamingtons are little sponge cakes coated in chocolate and grated coconut. A traditional Australian treat that appeals to most. Any firm type of plain cake can be used: butter-cake, pound-cake, Madeira cake or genoise sponge.”
I made this one afternoon, and the dish lasted two of us for several meals, and kept getting better and better. Definitely recommended with more bacon.
When you need crumbled bacon or bacon bits, here is a good way I’ve found to handle them.
It isn’t hard to make good pasta, but it does take more than just throwing noodles in a pot and running them over heat.
Nothing beats the taste of real maple syrup. However, we can’t always afford it or find it. But there’s usually mapleline available, and it makes a serviceable syrup for pancakes if you do it right.
This pizza’s crust is made entirely of meat, therefor it is lower carb, gluten-free and celiac friendly.
These creamy Middle Eastern-style potatoes are flavored with turmeric and use olive oil rather than butter. They are great alone, and for fillings in puff pastries. Amounts of salt, pepper, and other spices may be adjusted to taste.
This is a recipe from my mom’s cookbook, called “My Mom’s Easy Cake”. This really is an easy cake to make, and pretty delicious, too.
This recipe came from Nelly Starr, a former patient of my uncle John’s. She used to make him these cakes all the time. My aunt Marcie finally convinced him to ask her for the recipe. My cousin Kate responded with “You know, Mom, if you ask her for the recipe, she’ll never make another cake for Dad.” And it was true! Nevertheless, we have the recipe secured.
A good orange chicken should have just that little bit of sweetness and tanginess to it without being completely overpowering. It should also have that beautiful, slightly sticky gloss and marinade that perfectly coats the chicken. Most orange chicken recipes will have you fry the chicken first to get it nice and crispy, but if you want to make this dish healthier, skip the breading and the frying. Cook the chicken pieces in a skillet, then pour the sauce over and let the chicken and sauce boil until you get that perfect gloss.
This is a very different way to prepare french toast. It comes out very much like sticky buns, and is delicious.
This is my (and most of my family’s) favourite salad at the Outback.
I love oven-roasted vegetables. They bring a distinctive flavour to salads and other dishes, as well as being great as an accompaniment to a main dish.
Fragrant cinnamon, oregano and thyme lend an exotic touch to this baked pasta dish. I often make it with ground lamb, although beef is a satisfying substitute. It can be made almost entirely ahead and serves a crowd — two things that make entertaining family and friends easy and enjoyable. From Meredith Deeds.
This is an old recipe from one of my mom’s old cookbooks, Great State Fair Recipes, p 72 (Copyright 1976, Minnesota State Agriculture Society)
Cobblers are dead-easy, better than pies. Here’s one coming from Panera bread.
Boiling an egg isn’t terribly difficult, but it is the reason the egg timer was invented. You’ll need a timer at least until you’ve done it so often that you can just tell when the eggs are ready.
I don’t remember where I found this, but using a huge portabella mushroom cap as the pie crust is awesome!
The classic Betty Crocker cake, using a spring-form pan instead of the cast-iron skillet, because I have one and not the other.
Pizza in a cone! Portable, personalized, plentiful pizza cones, make your own pizza cones at home with this fun and simple food hack.
This recipe from my friends Cymru and Alaric is just like the recipe I used to have for pizza crust before I lost my recipe notebook. It’s good to see it again!
A yummy fruit cobbler type of dessert. This recipe is adapted from King Arthur Flour’s “The Baking Companion.”
This sounds like a real winner if done in the slow cooker.
Shallots, garlic, wine, tomatoes, and cream make a fabulous fresh sauce for prawns (or shrimp) and pasta. It is paired with angel hair pasta here, but feel free to use your favorite pasta or even cheese tortellini. Have all your ingredients chopped and ready to go because this dish only takes about 15 minutes to cook from start to finish.
When you just want to throw some chili together and don’t want the canned stuff.
South American high-protein quinoa, cooked with onions, garlic, bell peppers, pilaf style, with chopped fresh herbs added for the finish.
Another bog-standard potato salad recipe using skin-on red potatoes for a large group.
I haven’t actually tried this recipe yet, but I love me some pickles, so someday I will do this.
My cousin found this in the StarTrib and rushed off to the library to copy it down since they don’t subscribe. It was a really beautiful accompaniment to the salmon he grilled up for lunch.
This recipe originally was clipped out of an ad, but I’ve since done away with that recipe in favour of my own.
This dish takes the sprout beyond the basic boiling or steaming and into new territory.
Another recipe my mom found for us to try. It sounds good, except the olives. :P If I’m making this, I’m leaving out the olives.
Carb Pie starts with potatoes! Potatoes are peeled and sliced in thin, but not totally paper thin rounds. Olive oil and Old Bay Seasoning are applied liberally.
roasting squash and tomatoes together makes a really wonderful flavour
Tomatoes from the grocery and out of season are generally not very interesting. Roasting them gives them a great kick and brings out some lucious flavours that just using them fresh or stewed won’t provide. Roasted tomatoes are a great addition to soups and stews, and marinara or bolognese sauces.
A tasty Scottish side dish. This came from a friend, Kalihva, who introduced a few different UK traditional recipes.
This is a soup we made that turned out so delicious. The recipe made 6 servings, and we had it over 2 days. The second day was even better than the first. I really recommend making this soup a day ahead of time and letting the flavours mingle for a day.
Beer and rye complement each other well in this robust light bread, each bringing out the unique flavors of the other. Be sure to use a quality beer to ensure a good result.
The name on this one is rather bland, but it sounds like a good recipe.
This makes a great apetizer for parties. This amount will make 3 pie plates worth.
In contrast to BakedNachos, this is a much simpler recipe, good for those munchie emergencies. Seriously, the longest bit of time for this recipe is probably shredding the cheese if you don’t buy it pre-shredded. These make for a serious quick snack fix good for watching TV.
Hum… maybe? Another from the same issue as others.
An easy crockpot recipe for BBQ pulled pork sammiches! Barbecued pork sandwiches are so easily made in the slow cooker.
This was a winner of a recipe. I substituted 1/2 cup of red wine for some of the beef broth. (Who wouldn’t??) We had this two nights running and the “ummmmmms” and “oooooos” around the table were pretty awesome.
Bulgogi is a traditional Korean dish, usually with beef. This is a version done in a crockpot, aka slow-cooker.
Carbonara is typically done with bits of proscuitto and bacon and parmesean. This recipe serves 2 admirably.
I made this on Nov 11, 2013, and everyone enjoyed it a lot. A very nicely spiced pumpkin soup, with curry and cumin. This could make an awesome base for a curry, perhaps with the addition of a can of stewed tomatoes.
This is a pretty standard recipe, nothing really special going on here, but split pea soup is one of those wonderful wintery soups. Thick, delicious, and heartwarming.
One day, my dad brought home a bundle of bok choy, and didn’t know what to do with it, so I found this and whipped it together with some other dish, and voila, a hit was born!
Shortcakes used here are really just slightly modified drop biscuits. Nothing special here, really.
Although this is a real cholesterol bomb, it is celiac-friendly – no gluten products used at all!
From the half-baked harvest blog, these “burgers” and onion rings look like they’d be super delicious, and probably a lot healthier than the standard fast-food sort.
Using sweet and white potatoes, this salad is a bit of a surprise, but very enjoyable.
This is the quick and easy method for throwing together a typical bolognese sauce for spaghetti or vermicelli. Ingredients are easy to come by, and this requires no particular skill
I get asked to make this a lot. Before I knew what it was called, I called it “Wild Turkey Surprise.” Now I know better and it’s actually got some legitimacy to it. The basic recipe here started with a recipe from a Sunset magazine cookbook, Favorite Recipes. I’ve modified since then.
Really cheesy, really potatoy, really nommy. This is one of those US midwest belly pleasers. Nothing good for you here, just great noms.
Stir-fries are easy and wonderful and you can experiment with all kinds of things. At one point, I just picked up a bunch of fresh veggies and went at it. This is the result. This recipe requires two separate pans, one to cook the vegetables and other to cook the chicken.
To toast pecans, preheat oven to 325 degrees. Spread pecans in a single layer on an ungreased baking sheet and bake, stirring occasionally, until they are fragrant and toasted, about 10 minutes. Remove from oven, let cool, coarsely chop, and reserve.
This is a recreation of a recipe I had made up in my old recipe book. This is basically what I remember, but it could probably use some tweaking.
This is one of those decadent, ultra-chocolaty cakes that is a piece of cake :-) to make!
This actually won a $20,000 prize in a chili cookoff. Must be in the wrist.
Both sweet potato and yudon gold potato fries, superbly spiced. Could also be baked instead of fried for lucsious tastiness.
When this floated across my consciousness, I went “OMG I HAVE TO MAKE THIS”.
Wild rice is a nutty, dense version of rice, delicious addition to casseroles and soups.
Yabbies are a crayfish-like freshwater crustacean from Australia
We call this “Red Kettle” pot roast because we cook it in a red dutch oven :-)
This is a very moist and chocolatey cake. It is best served warm with whipped cream on top, and it reheats well.