| Parsnip and Cauliflower Purée Dec 31st 2013, 23:53 This is a chow.com recipe. Without any butter or cream to mask them, the sweet flavors of parsnip and cauliflower come through in this easy, comforting side dish. It's a healthy alternative to the usual mashed potatoes served with braised short ribs or seared lamb chops | Rating: 0 Created: Dec 31, 2013 11:53:09 PM |
|  | Kale-Apple Coleslaw With Poppyseed Dressing Dec 31st 2013, 23:45 This is a chow.com recipe. I love kale and looking for more ways to serve it. This salad can be made up to 1 day in advance and stored in the refrigerator. | Rating: 0 Created: Dec 31, 2013 11:45:00 PM |
| | The Lady's Brunch Burger Dec 31st 2013, 18:42 My grand daughter requested a Donut Burger for her birthday (previously posted). This is a Paula Deen variation of it. From Paula's Home Cooking The Brunch Club. | Rating: 0 Created: Dec 31, 2013 6:42:44 PM |
| | Donut Burger Dec 31st 2013, 18:17 One of my grand daughters just turned 15. Each of the grandkids get to request their birthday dinner at my house. This is the recipe that she requested. lol. She had this at a restaurant in Portland, Or and we searched online for the recipe. We're going to make it tonight, but I'm going to cheat and use store-bought glazed donuts. Here's what the restaurant says. The Original Dinerant, a retro-inspired Portland, Ore., restaurant, serves up a Highland Farms beef patty topped with cheese between a house-fried glazed donut! This crazy mix of sweet and savory has gained a cult following at the restaurant, where it is offered during happy hour. Update: We made this tonight. It wasn't nearly as gross as I expected.. It really tasted like a regular hamburger, but a tad bit sweeter. It is sticky tho - so have lots of napkins at the ready! | Rating: 0 Created: Dec 31, 2013 6:17:15 PM |
| | Tiramisu Anacapri Light Dec 31st 2013, 17:30 Light tiramisu recipe from Cooking Light | Rating: 0 Created: Dec 31, 2013 5:30:42 PM |
| | Pistachio Crème Brule Dec 31st 2013, 17:24 "This is a very easy dish & it's always a favorite for my friends. Although this dish may have a lot of steps; I PROMISE YOU IT IS WORTH THE WAIT!!! :) "(Depending on how many people you're serving; you may have leftovers). And if you can't find pistachio paste, you can make your own by- pounding freshly skinned pistachios in a mortar until it comes to a smooth paste. | Rating: 0 Created: Dec 31, 2013 5:24:32 PM |
| | Pepper Jack Stuffed Chicken With Bacon-Beer Cheese Sauce Dec 31st 2013, 17:24 Spicy pepper jack cheese, jalapenos, and cream cheese meet chicken breasts which are then topped with a bacon-beer cheese sauce! A perfect meal when you are craving something a bit on the spicy side!  | Rating: 0 Created: Dec 31, 2013 5:24:27 PM |
| | Bourbon Chicken Dec 31st 2013, 17:22 This is exactly the same as Recipe #45809. That recipe uses the information for chicken: boneless WITH skin. This one uses the information for boneless skinless which significantly lowers the fat and calorie content  | Rating: 0 Created: Dec 31, 2013 5:22:02 PM |
| | Chicken Pot Pie in Filo Dec 31st 2013, 17:21 Imagine chunks of chicken and vegetables in a smooth herb sauce. Add to that vision a golden, flaky crust. It's the all time great comfort food: chicken pot pie. Don't look to your freezer case for the perfect pot pie. What you'll get there is about as soggy as the weather outside. And, as delicious as it is, it's a home-style dish that restaurants rarely feature. This is one dinner you'll have to make to appreciate. The traditional recipe, with a pastry crust and filling, is more time consuming and requires more effort than many cooks can afford on weeknights, so I created a delicious version using filo dough. You'll find this paper-thin dough in the freezer case of your supermarket. Filo dough is a wonder: you can thaw it, remove a couple of sheets for the pot pie and refreeze the remainder. (Use the leftovers and follow the same technique for fruit tarts.) Just fold, butter and shape the dough into a cup. It's crisp and light. The filling is as easy as... pie, of course. Full flavored chicken thighs are browned in butter, combined with leek and dill and baked in the crust until bubbly. Recipe and article by Bev Bennett, Los Angeles Times Syndicate | Rating: 0 Created: Dec 31, 2013 5:21:58 PM |
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