Recipezaar: Midwestern U.S. recipesThe newest Recipezaar recipesin:Midwestern U.S.Ruthie's Salmon With Shrimp Sauce- May 14, 2008 Grilled Salmon with Sauteed Shrimp Sauce (This is a recipe I made up that has all our favorite things in it) You can vary the marinade and change the flavor of the dish very easily. -- posted by Dr. Ruthhttp://www.recipezaar.com/303515 Rhubarb Bars- May 14, 2008 rhubarb custard on a cookie crust from the Storey Country Wisdom Bulletin -- posted by jagrethttp://www.recipezaar.com/303478 Banana Nut Bread- May 13, 2008 Banana Nut bread from James Beard -- posted by Bunny Ruggleshttp://www.recipezaar.com/303391 Parmesan-Crusted Chicken Cutlets- May 12, 2008 We love chicken parmesan and are always searching for a new or different version of preparing. I watched America's Test Kitchen and thought WOW - have to try this and soon! Note: The chicken breasts will be easier to slice into cutlets if you freeze them for 15 minutes until firm but not fully frozen. To slice in half, place one hand on top of the breast to secure it, hold a chef's knife parallel to the cutting board, and slice through the middle of the breast horizontally. Note that 12 ounce.http://www.recipezaar.com/303096 Beef Brisket Crock-Pot- May 7, 2008 This recipe was developed and given to me by a good friend. This is the way that my friend's mother and sister make beef brisket. This recipe is so good! Gravy comes out brown and slightly sweet. Brisket will melt in your mouth. -- posted by Pfhantastic Cookhttp://www.recipezaar.com/302487 Oven-Baked Sweet BBQ Chops- May 7, 2008 These have a really good sweet onion BBQ sauce on them. At first I thought that 14 c. would be way too much onion, but it cooks in really well, and the sauce isn't overpowered by them at all. The original recipe called for this amount of sauce on 5 chops, but I usually only put in 3 chops (I'm not a fan of left-over meat and I'm only cooking for 2). If you were to make 5 chops, I would suggest doubling the sauce. Also, depending on the type of chop, you may not need to cook as long (I've used.http://www.recipezaar.com/302446 Raisin Honey Poundcake- May 2, 2008 This is a recipe from a cookbook called 250 Classic Recipes. Makes 1-5-12x 10 inch cake. -- posted by MNgirlhttp://www.recipezaar.com/301919 Spiced Devil's Food Cake- May 2, 2008 This is a recipe from a cookbook called 250 Classic Recipe. Makes a 1-9inch layered cake. Note: If you decide to make cupcakes, when cool and ready to serve, scoop out centers and fill with pecan toffee ice cream or another kind. -- posted by MNgirlhttp://www.recipezaar.com/301849 Honey-Lemon Glazed Grilled Chicken Wings- May 2, 2008 A tangy and sweet change from all those 'hot wings' we've been eating. -- posted by Bob Juenhttp://www.recipezaar.com/301844 Gingerbread Supreme- May 2, 2008 This is a recipe from a cookbook called 250 Classic Recipes. -- posted by MNgirlhttp://www.recipezaar.com/301843 |