Recipezaar: Equipment recipesThe newest Recipezaar recipesin:EquipmentDrunken Beans- July 3, 2008 Adapted from La Parilla, these vegan beans are the hit of any party. They're made in the oven which is convenient when you're doing a large mexican spread because I'm often using all four burners on my stove. -- posted by Zeke Kochhttp://www.recipezaar.com/311677 Scrumptious Chocolate Bark (With Oreos & Peanut Butter Too)- July 3, 2008 A totally scrumptious chocolate bark that includes white chocolate marbled with peanut butter & crumbled oreos. YUMMMM! Great for Holidays! This is also a quick & easy recipe. Double-batches will never go to waste! Note: Time to make does NOT include the 1 hour chill time. -- posted by BlondieItalianahttp://www.recipezaar.com/311675 Chicken With Onions, Olives and Capers- July 3, 2008 Cut this out of our local newspaper eons ago and finally got around to trying it. I loved the fact that the author made it so simple to follow with approximate times for each step so that even the newest cooks could attempt it. Medium high seemed too high on my gas range and everything was cooking too quickly so I went to medium. Other than that, it was easy to follow. We really enjoyed the flavor because we love olives and capers. Next time I'm going to try adding some artichoke hearts! --...http://www.recipezaar.com/311654 Raspberry Chiptole Glazed Chicken Breasts- July 3, 2008 Tired of dried out chicken breasts Then you are going to love these. They are brined for about 30 minutes, grilled and glazed with a flavorful raspberry-chiptole glaze. -- posted by PaulaGhttp://www.recipezaar.com/311651 Finnish Berry Dessert- July 3, 2008 This was emailed to me from Taste of Home. It sounded very cool and comforting for hot weather when berries are in season. Enjoy! -- posted by PaulaGhttp://www.recipezaar.com/311649 Psari Sta Karvouna: Grilled Fish- July 3, 2008 A simple grilled fish recipe from Greece. You can use your favorite catch of the day. Ingredient amounts will vary depending upon the size of your fish. Servings will vary depending upon the size of your fish. Cooking time could increase if you have a very thick fish, however, be very careful not to overcook. You can use pretty much any firm fleshed fish for this recipe including salmon, halibut, bonito, sea bass, sea bream, snapper, pike, trout, tuna, mahi-mahi, swordfish. -- posted by Alskannhttp://www.recipezaar.com/311648 Strawberry-Rum Slush- July 3, 2008 Don't let the heat get you down. Mix up a batch of this, and you'll be surprised how quickly you cool off. Adapted from Bon Appetit, August 1985. -- posted by JackieOhNo!http://www.recipezaar.com/311646 Roast Beef Sour Cream Enchiladas- July 3, 2008 This is a great use for leftover or even canned roast beef and standard pantryrefrigerator items. The original recipe had melted butter poured over everything, but we found this to be unnecessary. There's no enchilada sauce or canned soups in this recipe and while it can be a bit time consuming, it's very, very simple. Also simply delicious! A favorite in our house since I was a very young girl. Special note: We have been making this with low fat sour cream and cheese and heating the...http://www.recipezaar.com/311643 Lisa's Fruit Salad With Caramelized Pretzel Topping- July 3, 2008 This recipe is from Lisa, a wonderful girl, who is my beautician in Wisconsin. I call her girl bc she used to be a student of mine about 30 years ago. Oh, dear how time passes by. Now she is a model parent and wife who could also be a model in a magazine. I am guessing at the amount of pretzels. But what a great way to use up leftover pretzels! This recipe does not include the chilling of the fruit salad. Break up the pretzels inside a bag. -- posted by WiGalhttp://www.recipezaar.com/311639 Tpk's Nikujaga- July 3, 2008 Nikujaga or nikujyaga is a popular comfort-food dish in Japan. What many people don't realize is that it originated as a Japanese adaptation of Western beef stew. This particular adaptation--my own version--swings back in the direction of its origin by using beef chuck and subjecting it to a long, slow simmer for tenderness and flavor. -- posted by TPKhttp://www.recipezaar.com/311635 |