This is a section I've been wanting to add to our web site for a long time! I
have lots of favorite recipes I would like to keep track of and be able to access easily.
I would also like to share recipes with friends and family. However, even
though I may have altered some of the ingredients or techniques, the majority of these
recipes come from cookbooks, which are covered under copyright laws.
So, as a first attempt at creating something useful, I have put together a table of
favorite recipes, where I provide the name of the cookbook, page number, my own comments,
and any authorized links to the recipe itself. Over time, as I can get permission
from the publishing company or the author, I will add more links to recipes. I will
ALWAYS attempt to give credit where credit is due and will link to the cookbook on www.amazon.com to make it easy to order. Even
though I now have over 900 cookbooks (I love to read them), I have a few favorites that I
will initially focus on. You will find the recipes sorted by both the role they play
in the meal (appetizer, vegetable, or dessert), as well as by major ingredient (mushrooms,
carrots, or scallops). So one recipe may appear in two or three spots. I have
done this because I, personally, look for recipes based on ingredients that I have on hand
or want to use up, and I sometimes have trouble finding them in my traditionally-organized
cookbooks.
I hope you can get some good cooking ideas of your own from my efforts. You can
send me feedback and share your ideas on email at jangrady@aol.com.
Good cooking!
To search more quickly, just click on the starting letter.......
| INGREDIENT/CATEGORY |
RECIPE NAME |
COOKBOOK/SOURCE |
COMMENTS/SUGGESTIONS |
| A |
|
|
|
| Aioli |
Aioli with Basil |
Vegetables on the Grill: A Menu Cookbook by Kelly McCune |
Good served with grilled vegetables. |
| Almonds |
Almond Zabaglione with Strawberries |
The
Taste of Summer, Pg. 299 |
|
| Almonds |
Apple Almond Tart |
The
Cuisine of California, Pg. 254 |
Recipe called for 8 medium Golden Delicious apples, but I found that 4
large ones were enough. |
| Almonds |
Chocolate Almond Souffle Cake |
The
Cuisine of California, Pg. 248 |
Can be made ahead. Looks beautiful and tastes great. |
| Almonds |
Cranberry Almond Relish |
The
California Cook, Pg. 419 |
|
| Almonds |
Crustless Almond and Pear Tart |
Pears:
A Country Garden Cookbook, Pg. 73 |
A wonderful dessert that's easy to prepare and looks
elegant. |
| Almonds |
Mexican Chicken with Raisins and Almonds |
The
Cuisine of California, Pg. 149 |
|
| Almonds |
Pear-Raspberry Almond Tart |
The
California Cook, Pg. 361 |
Outstanding dessert! |
| Almonds |
Spicy Almond Couscous |
The
California Cook, Pg. 303 |
Yummy and easy. |
| Amaretto |
Almond Zabaglione with Strawberries |
The
Taste of Summer, Pg. 299 |
|
| Anchovies |
Caesar Salad |
All
Around the World Cookbook, Pg. 96 |
|
| Anchovies |
The Gourmet Fried Egg Sandwich |
Quick
Cuisine, Pg. 22 |
It's easy to get hooked on these! |
| Appetizer |
Baked Goat Cheese with Chutney Vinaigrette |
The
Taste of Summer, Pg. 66 |
|
| Appetizer |
Baked Sonoma Goat Cheese with Emerald Sauce |
The
Cuisine of California, Pg. 25 |
Serve as a first course. It looks beautiful. |
| Appetizer |
Cajun Popcorn |
The
New Basics Cookbook, Pg. 30 |
|
| Appetizer |
Creole Crab Slather |
All
Around the World Cookbook, Pg. 58 |
|
| Appetizer |
Creole Tart |
|
|
| Appetizer |
Doris's Dip |
|
|
| Appetizer |
Double Cheese Spread with Zesty Italian Salsa |
The
Taste of Summer, Pg. 49 |
|
| Appetizer |
Filled Belgian Endive Leaves with Fresh Goat Cheese Filling |
Everybody
Eats Well in Belgium Cookbook, Pg. 8 |
|
| Appetizer |
Goat Cheese and Pesto Torta with Hazelnuts |
The
Taste of Summer, Pg. 48 |
|
| Appetizer |
Goat Cheese with Rustic Salsa |
The
California Cook, Pg. 25 |
A nice easy appetizer. |
| Appetizer |
Herbed Garlic Cheese Bread |
American
Bistro, Pg. 27 |
Serve as appetizer or with pasta. |
| Appetizer |
Herman's Bean Dip |
|
|
| Appetizer |
Herman's Oyster
Mushroom Hors Doeuvres |
|
|
| Appetizer |
Hot Pepper Jelly Cheesecake |
Fast
Appetizers, Pg. 40 |
Yummy and easy appetizer to bring for a party.
Especially nice for Christmas with either red or green pepper jelly. |
| Appetizer |
Kalamata Olive Puree |
All
Around the World Cookbook, Pg. 60 |
|
| Appetizer |
Light Tahini Dip with Crudites |
Yamuna's
Table, Pg. 29 |
|
| Appetizer |
My Favorite Aioli |
Pedaling
Through Provence Cookbook, Pg. 15 |
Fantastic garlicky dip! |
| Appetizer |
Parmesan Crisps |
American
Bistro, Pg. 26 |
Good with spreads or cheeses or crumbled over a salad. |
| Appetizer |
Pear, Pistachio, and Chicken Liver Mousse |
The
California Cook, Pg. 3 |
|
| Appetizer |
Pita Chips |
All
Around the World Cookbook, Pg. 66 |
|
| Appetizer |
Roasted Eggplant and Vegetable Pate |
Yamuna's
Table, Pg. 36 |
|
| Appetizer |
Roasted Eggplant-Garlic Spread |
American
Bistro, Pg. 23 |
Can be made up to 3 days ahead and refrigerated. Serve on crackers
or bread. COOKING NOTE: Instead of brushing the eggplant slices with olive
oil, I sprayed them with olive oil. |
| Appetizer |
Spicy Lemon Shrimp |
The
Cuisine of California, Pg. 7 |
Serve as an appetizer or first course. |
| Appetizer |
Spinach-Carrot Terrine |
The
Cuisine of California, Pg. 17 |
Serve as a first course or as an accompaniment to the main course. |
| Appetizer |
Two-Olive Spread |
American
Bistro, Pg. 22 |
If you like olives, this is good served on tiny slices of baguette.
Can be made up to 1 week ahead and refrigerated. |
| Appetizer |
Yogurt Cheese Balls |
Yamuna's
Table, Pg. 32 |
Too soft to roll as balls, but great as a dip with chopped
cashews on top. |
| Appetizer |
Zesty Yogurt Slather |
All
Around the World Cookbook, Pg. 56 |
|
| Apple cider |
Baked Beans with Bourbon and Apple Cider |
The
Taste of Summer, Pg. 253 |
|
| Apples |
Apple Almond Tart |
The
Cuisine of California, Pg. 254 |
Recipe called for 8 medium Golden Delicious apples, but I found that 4
large ones was enough. |
| Apples |
Baked Apples Filled with Berries |
Everybody
Eats Well in Belgium Cookbook, Pg. 226 |
Terrific with rabbit stew. |
| Apples |
Pear or Apple Clafoutis |
Pedaling
Through Provence Cookbook, Pg. 227 |
|
| Apples |
Puffed Apple-Orange Oven Pancake |
The
California Cook, Pg. 119 |
Be careful not to burn the butter and also add only a small amount of
finely chopped apple. |
| Apples |
Sauteed Potatoes with Onion, Apple, and Mint |
The
Cuisine of California, Pg. 213 |
|
| Apricots, fresh |
Pork Tenderloin with Apricot-Bourbon Sauce |
The
Taste of Summer, Pg. 204 |
Good served with Cracked Wheat Vegetable Salad. |
| Apricots, dried |
Armenian Lentil and Apricot Soup |
Please
to the Table : The Russian Cookbook, Pg. 88 |
Wonderful soup! |
| Apricots, dried or fresh |
Thai Chicken Salad |
The
Taste of Summer, Pg. 164 |
I used dried apricots and added some lettuce to the salad. |
| Armenian dishes |
Armenian Lentil and Apricot Soup |
Please
to the Table : The Russian Cookbook, Pg. 88 |
Wonderful soup! |
| Asian dishes |
Asian Salad Dressing |
American
Bistro, Pg. 48 |
I've used this dressing on a simple salad when I've made a stir-fry dish.
It has a hint of sweetness. I've tried different herbs in it. |
| Asparagus |
Springtime Salmon Salad |
The
California Cook, Pg. 113 |
|
| Asparagus |
Wine Country Chicken Salad |
The
California Cook, Pg. 109 |
Delicious and easy to prepare ahead for a nice luncheon. |
| Avocado |
Bean and Cheese Chimichangas with Guacamole |
Meatless
Dishes in Twenty Minutes, Pg. 26 |
|
| Avocado |
Three Lettuce Salad with Tomato Tarragon Dressing |
The
Taste of Summer, Pg. 130 |
|
| B |
|
|
|
| Bacon |
New England Clam Chowder |
The
New Basics Cookbook, Pg. 372 |
|
| Bananas |
Banana Bliss |
All
Around the World Cookbook, Pg. 509 |
|
| Basil |
Aioli with Basil |
Vegetables on the Grill: A Menu Cookbook by Kelly McCune |
Good served with grilled vegetables. |
| Basil |
Seared Scallops in Chipotle Cream |
USA
Cookbook, Pg. 475 |
If you love scallops, this recipe is outstanding! The recipe says it
serves 6, but I make 1 1/2 pounds of scallops and two times the recipe of sauce for only
four people. I serve it with a big salad and lots of sliced baguettes to dip into
the sauce. It's terrific! |
| Basil |
Double Cheese Spread with Zesty Italian Salsa |
The
Taste of Summer, Pg. 49 |
|
| Basil |
Spinach Pesto |
The
Taste of Summer, Pg. 351 |
|
| Beans |
Baked Beans with Bourbon and Apple Cider |
The
Taste of Summer, Pg. 253 |
|
| Beans |
Bean and Cheese Chimichangas with Guacamole |
Meatless
Dishes in Twenty Minutes, Pg. 26 |
|
| Beans |
Chicken Chili |
The
Taste of Summer, Pg. 213 |
Great for a crowd. |
| Beans |
Southwestern-style Beef Chili |
American
Bistro, Pg. 95 |
A tasty chili for a crowd. 1 1/2 recipes serves 18 (with leftovers) |
| Beans |
Southwestern-Style Salad |
Meatless
Dishes in Twenty Minutes, Pg. 55 |
|
| Beans |
Spicy Black Bean Soup with Nachos |
Meatless
Dishes in Twenty Minutes, Pg. 84 |
We both loved it! |
| Beans |
Three-Bean Chili |
Meatless
Dishes in Twenty Minutes, Pg. 99 |
|
| Beans |
Warm Bean Soup with Braised Greens |
The
Rose Pistola Cookbook, Pg. 64 |
|
| Beans |
White Bean and Sausage Soup with Peppers |
The
Silver Palate Cookbook, Pg. 159 |
|
| Beans |
White Bean, Leek, and Sausage Soup |
The
Instant Bean, Pg. 106 |
|
| Beans |
White Bean, Pasta, and Swiss Chard Soup |
Williams-Sonoma
Soup, Pg. 90 |
|
| Beef |
Beef Stroganoff |
Cookery
for 1 or 2, Pg. 67 |
|
| Beef |
Curried Hamburger Meal |
Cookery
for 1 or 2, Pg. 69 |
|
| Beef |
Flemish Beef Stew Cooked in Beer |
Everybody
Eats Well in Belgium Cookbook, Pg. 177 |
|
| Beef |
Grilled Entrecote |
American
Bistro, Pg. 93 |
|
| Beef |
Grilled Roast Beef with Shallot-Chive Sauce |
The
California Cook, Pg. 233 |
A nice dish for a dinner party. I serve with Three-Cheese Mashed
Potatoes and a tossed salad. |
| Beef |
Grilled Roast Beef with Sour Cream Herbed Sauce |
The
Taste of Summer, Pg. 220 |
Terrific recipe! Tender beef and cooling sauce. |
| Beef |
Mongolian Beef |
The
Quick Recipe Cookbook, Pg 91 |
This is a recipe for Mongolian Lamb, but it tasted great
made with some sliced filet mignon. |
| Beef |
Rhineland-Style Sauerbraten with Raisin Gravy |
The
New German Cookbook, Pg. 143 |
|
| Beef |
Sizzlin' Fajitas |
Grill
Pan Cookbook, Pg. 76 |
|
| Beef |
Southwestern-style Beef Chili |
American
Bistro, Pg. 95 |
A tasty chili for a crowd. 1 1/2 recipes serves 18 (with leftovers) |
| Beef |
Steak Diane |
Cookery
for 1 or 2, Pg. 62 |
|
| Beef |
Tenderloin of Beef with Roasted Shallots and Tarragon |
The
Cuisine of California, Pg. 183 |
Wonderful cream sauce. |
| Beef |
Tenderloin Saute |
Cookery
for 1 or 2, Pg. 64 |
|
| Beef |
Thai Satay with Cucumbers and Peanut Sauce |
Jim
Fobel's Big Flavors, Pg. 242 |
Terrific recipe. I made it with fillet mignon, but it
could be made with pork or chicken. |
| Beef |
Zinfandel-Braised Short Ribs with Mustard Spaetzle and Aromatic Vegetables |
The
Kitchen Sessions with Charlie Trotter, Pg. 174 |
I made this recipe for 10 people, which took time and a lot of steps, but
the ribs were wonderful, very tender and tasty. No one even needed a knife to cut
them. And the plates looked beautiful. |
| Beets |
Mixed Greens with Roasted Beets and Toasted Walnuts |
American
Bistro, Pg. 51 |
If you like beets, this salad has a wonderful combination of flavors.
Be careful. The beets stain everything in sight! |
| Blueberries |
Wild Rice, Portobello Mushroom, Blueberry & Walnut Salad |
The
New Cook's Tour of Sonoma, Pg. 250 |
Yummy! Great for making ahead. |
| Bourbon |
Baked Beans with Bourbon and Apple Cider |
The
Taste of Summer, Pg. 253 |
|
| Bourbon |
Pork Tenderloin with Apricot-Bourbon Sauce |
The
Taste of Summer, Pg. 204 |
Good served with Cracked Wheat Vegetable Salad. |
| Bread |
Herbed Garlic Cheese Bread |
American
Bistro, Pg. 27 |
Serve as appetizer or with pasta. |
| Bread |
Spiced Pumpkin Hazelnut Bread |
The
California Cook, Pg. 313 |
|
| Breakfast dishes |
French Toast Supreme |
Cookery
for 1 or 2, Pg. 27 |
|
| Breakfast dishes |
The Gourmet Fried Egg Sandwich |
Quick
Cuisine, Pg. 22 |
It's easy to get hooked on these! |
| Brie |
Pecan Baked Brie |
The
Schwarzbein Principle Vegetarian Cookbook, Pg. 88 |
|
| Brownies |
Chocolate Truffle Brownies |
The
California Cook, Pg. 386 |
I make these a lot. |
| Brownies |
Fudgy Brownies |
The
Taste of Summer, Pg. 322 |
|
| Bread/crackers |
Parmesan Crisps |
American
Bistro, Pg. 26 |
Good with spreads or cheeses or crumbled over a salad. |
| Butter |
Ancho Chile Butter |
The
Cuisine of California, Pg. 277 |
|
| Buttermilk |
Herbed Cucumber Soup with Walnuts |
The
Taste of Summer, Pg. 83 |
|
| C |
|
|
|
| Caesar Salad |
Caesar Salad with Mixed Baby Lettuces and Parmesan Toasts |
The
California Cook, Pg. 76 and 311 |
I used a bit less lemon juice than the recipe calls for. |
| Caesar Salad |
Grilled Chicken Caesar Salad |
Grill
Pan Cookbook, Pg. 89 |
|
| Cajun dishes |
Cajun Popcorn |
The
New Basics Cookbook, Pg. 30 |
|
| Cake |
Chocolate Almond Souffle Cake |
The
Cuisine of California, Pg. 248 |
Can be made ahead. Looks beautiful and tastes great. |
| Cake |
Chocolate Celebration Cake |
American
Bistro, Pg. 153 |
Nice birthday cake! |
| Cake |
Chocolate Chip Coffee Cake |
The
California Cook, Pg. 375 |
Especially good served warm from the oven. |
| Cake |
Chocolate Freak-Out |
The
California Cook, Pg. 379 |
|
| Capers |
Lemon Rice with Capers and Parsley |
The
Cuisine of California, Pg. 220 |
|
| Caramel |
Caramel Sauce |
American
Bistro, Pg. 155 |
I had to make this twice to get it to work. When I used a larger
sauce pan and put it over high heat, it only took 6 minutes to turn a golden brown and
smell like caramel. Continually swirl the pan and watch carefully so it doesn't burn. |
| Caramel |
Chocolate Caramel Walnut Torte |
The
Cuisine of California, Pg. 250 |
Terrific dessert. Takes about 6 1/2 hours, but it's worth it. |
| Carrots |
Couscous with Carrots and Mint |
Quick
Cuisine, Pg. 99 |
|
| Carrots |
Dilled Carrot Soup |
The
Cuisine of California, Pg. 36 |
Can use a hand-held blender instead of putting soup in food processor or
blender. |
| Carrots |
Country Garden Pasta Salad |
The
Cuisine of California, Pg. 107 |
|
| Carrots |
Mexican Chicken with Raisins and Almonds |
The
Cuisine of California, Pg. 149 |
|
| Carrots |
Roasted Cumin Carrots |
The
Olives Table, Pg. 142 |
|
| Carrots |
Saute of Carrots and Turnips |
The
Cuisine of California, Pg. 202 |
I made with carrots only. |
| Carrots |
Spinach-Carrot Terrine |
The
Cuisine of California, Pg. 17 |
Serve as a first course or as an accompaniment to the main course. |
| Carrots |
Sugared Mashed Carrots |
All
Around the World Cookbook, Pg. 197 |
|
| Carrots |
Thai Chicken Salad |
The
Taste of Summer, Pg. 164 |
I used dried apricots and added some lettuce to the salad. |
| Carrots |
Three Lettuce Salad with Tomato Tarragon Dressing |
The
Taste of Summer, Pg. 130 |
|
| Carrots |
Warm Grilled Chicken Salad with Lemon Mustard Dressing |
The
Taste of Summer, Pg. 157 |
Make sure to use plenty of grainy mustard in the dressing or it tastes too
bland. Also a touch of balsamic vinegar might help. |
| Casserole |
Macaroni with White Cheddar Sauce |
Meatless
Dishes in Twenty Minutes, Pg. 112 |
|
| Cassoulet |
Cassoulet |
James
McNair's Stews and Casseroles, Pg. 82 |
My favorite cassoulet recipe to date! |
| Cassoulet |
Quick Cassoulet |
Cooking
to Beat the Clock, Pg. 47 |
Really quick and tastes yummy! |
| Celery |
Autumn Rice with Red Peppers and Pine Nuts |
The
Cuisine of California, Pg. 218 |
|
| Cheddar Cheese |
Cheddar Cheese Soup |
Grilling
from the Garden, Pg. 71 |
Outstanding soup!! |
| Cheese |
Bean and Cheese Chimichangas with Guacamole |
Meatless
Dishes in Twenty Minutes, Pg. 26 |
|
| Cheese |
Cheese Souffle with Spinach and Chicken |
The
Taste of Summer, Pg. 104 |
Took about 2 hours to make. |
| Cheese |
Pecan Baked Brie |
The
Schwarzbein Principle Vegetarian Cookbook, Pg. 88 |
|
| Cheese |
Three-Cheese Mashed Potatoes |
50
Best Mashed Potatoes, Pg. 20 |
I use jack, cheddar, and parmesan in these potatoes. |
| Cheese |
Macaroni with White Cheddar Sauce |
Meatless
Dishes in Twenty Minutes, Pg. 112 |
|
| Cheese |
Quesadillas |
Meatless
Dishes in Twenty Minutes, Pg. 46 |
|
| Cheese |
Southwestern-Style Salad |
Meatless
Dishes in Twenty Minutes, Pg. 55 |
|
| Cheese, feta |
Greek Salad |
All
Around the World Cookbook, Pg. 112 |
|
| Cheesecake |
Cheesecake Souffle |
The
Cuisine of California, Pg. 245 |
|
| Cherries |
Black Forest Cherry Pudding |
The
New German Cookbook, Pg. 329 |
|
|
Cherries |
Cherry Cheese Pie |
|
|
| Cherries |
Grilled Cherry- marinated Leg of Lamb |
Caprial
Cooks for Friends, Pg. 84 |
Wonderful taste! We grilled about 6 - 8 minutes per
side for medium rare, but watch carefully and don't overcook! We
used a butterflied leg of lamb. Her recipe wasn't clear on
that. I also used frozen defrosted cherries instead of fresh. |
| Chicken |
Baby Bisteeyas |
All
Around the World Cookbook, Pg. 380 |
|
| Chicken |
Baked Mustard-Tarragon Chicken |
Quick
Cuisine, Pg. 49 |
|
| Chicken |
Braised Chicken |
Everybody
Eats Well in Belgium Cookbook, Pg. 121 |
Yummy cream sauce! |
| Chicken |
Cheese Souffle with Spinach and Chicken |
The
Taste of Summer, Pg. 104 |
Took about 2 hours to make. |
| Chicken |
Chicken a l'Orange |
Cookery
for 1 or 2, Pg. 84 |
|
| Chicken |
Chicken and Vegetables with Pesto |
Williams-Sonoma
Stir-Fry, Pg. 26 |
|
| Chicken |
Chicken Breasts in Curried Fruit |
Cookery
for 1 or 2, Pg. 81 |
|
| Chicken |
Chicken Breasts with Sage and Rosemary |
Quick
Cuisine, Pg. 47 |
Tasted great, but chicken didn't brown. |
| Chicken |
Chicken Chili |
The
Taste of Summer, Pg. 213 |
Great for a crowd. |
| Chicken |
Chicken Chili in a Slow Cooker |
|
|
| Chicken |
Chicken Curry with Tropical Fruit and Basmati Rice |
Cooking
to Beat the Clock, Pg. 58 |
|
| Chicken |
Chicken Fajitas |
Williams-Sonoma
Stir-Fry, Pg. 37 |
This is my favorite way to make fajitas. |
| Chicken |
Chicken Fajitas with Mango Salsa |
Cooking
to Beat the Clock, Pg. 54 |
Really fast and easy. I just used store-bought mango
salsa. |
| Chicken |
Chicken Picadillo Enchiladas |
All
Around the World Cookbook, Pg. 384 |
Great for a crowd! |
| Chicken |
Chicken Salad with Chinese Noodles |
The
California Cook, Pg. 107 |
|
| Chicken |
Chicken Sate with Peanut Sauce |
Grill
Pan Cookbook, Pg. 95 |
|
| Chicken |
Chicken Soup |
Cookery
for 1 or 2, Pg. 84 |
|
| Chicken |
Curried Chicken |
The
Schwarzbein Principle Cookbook, Pg. 237 |
|
| Chicken |
Ginger Mustard Chicken |
The
Olives Table, Pg. 256 |
|
| Chicken |
Golden Chicken Curry |
All
Around the World Cookbook, Pg. 381 |
|
| Chicken |
Grilled Chicken Caesar Salad |
Grill
Pan Cookbook, Pg. 89 |
|
| Chicken |
Grilled Chicken with Sun-Dried Tomato Paste |
The
Taste of Summer, Pg. 205 |
|
| Chicken |
Grilled Lemon-Mustard Chicken |
The
Cuisine of California, Pg. 138 |
Yummy and easy! |
| Chicken |
Grilled Lime-Cilantro Chicken with Tomatillo Salsa |
American
Bistro, Pg. 76 |
Southwestern-style grilled chicken. Nice fresh taste. Tender
chicken. |
| Chicken |
Grilled Marinated Chicken with Dijon Mustard, Tarragon, and Port |
The
Taste of Summer, Pg. 204 |
|
| Chicken |
Grilled Orange Mustard Chicken |
The
California Cook, Pg. 195 |
Very "mustardy". |
| Chicken |
Hoisin Chicken Stir-Fry |
The
5 in 10 Chicken Breast Cookbook, Pg. 85 |
|
| Chicken |
Indonesian Chicken Satay |
The
5 in 10 Chicken Breast Cookbook, Pg. 114 |
Yummy and quick for a weekday meal. Make extra sauce
to serve with chicken and rice. |
| Chicken |
Long-Simmered Chicken with Lots and Lots of Garlic |
Pedaling
Through Provence Cookbook, Pg. 160 |
|
| Chicken |
Mexican Chicken with Raisins and Almonds |
The
Cuisine of California, Pg. 149 |
|
| Chicken |
Moroccan Chicken Soup |
Cooking
to Beat the Clock, Pg. 116 |
|
| Chicken |
Pecan-Crusted Chicken |
The
Quick Recipe Cookbook, Pg. 25 |
|
| Chicken |
Peanut Chicken Stir-Fry |
The
5 in 10 Chicken Breast Cookbook, Pg. 87 |
|
| Chicken |
Quick and Fragrant Indian Chicken |
Quick
Cuisine, Pg. 46 |
Good served with Coconut Rice and Minted Yogurt and Cucumber Salad. |
| Chicken |
Sauteed Butterflied Chicken with Mushrooms and Sage |
The
Perfect Recipe, Pg. 88 |
|
| Chicken |
Sauteed Chicken Breasts with Mustard and Tarragon |
The
Cuisine of California, Pg. 145 |
Terrific sauce! |
| Chicken |
Supremes of Chicken Veronique |
Cookery
for 1 or 2, Pg. 81 |
|
| Chicken |
Thai Chicken Salad |
The
Taste of Summer, Pg. 164 |
I used dried apricots and added some lettuce to the salad. |
| Chicken |
Warm Grilled Chicken Salad with Lemon Mustard Dressing |
The
Taste of Summer, Pg. 157 |
Make sure to use plenty of grainy mustard in the dressing or it tastes too
bland. Also a touch of balsamic vinegar might help. |
| Chicken |
Wine Country Chicken Salad |
The
California Cook, Pg. 109 |
Delicious and easy to prepare ahead for a nice luncheon. |
| Chicken |
Yakitori |
Cookery
for 1 or 2, Pg. 83 |
|
| Chicken livers |
Pear, Pistachio, and Chicken Liver Mousse |
The
California Cook, Pg. 3 |
|
| Chiles |
Green Chile Salsa |
The
Cuisine of California, Pg. 273 |
|
| Chiles |
Sausages with Lentils and Ancho Chile Butter |
The
Cuisine of California, Pg. 180 |
|
| Chiles, ancho |
Ancho Chile Butter |
The
Cuisine of California, Pg. 277 |
|
| Chiles, Serrano |
Mexican Chicken with Raisins and Almonds |
The
Cuisine of California, Pg. 149 |
|
| Chiles, Serrano |
Scallops Brochette with Spicy Caribbean Salsa |
The
Taste of Summer, Pg. 181 |
|
| Chiles, Serrano |
Tomatillo Salsa |
American
Bistro, Pg. 183 |
The spiciness was just right when made with 1 Serrano chile. |
| Chili |
Chicken Chili |
The
Taste of Summer, Pg. 213 |
Great for a crowd. |
| Chili |
Chicken Chili in a Slow Cooker |
|
|
| Chili |
Southwestern-style Beef Chili |
American
Bistro, Pg. 95 |
A tasty chili for a crowd. 1 1/2 recipes serves 18 (with leftovers) |
| Chili |
Three-Bean Chili |
Meatless
Dishes in Twenty Minutes, Pg. 99 |
|
| Chinese dishes |
Ellen's Hot and Sour Soup |
All
Around the World Cookbook, Pg. 136 |
|
| Chinese dishes |
Mongolian Beef |
The
Quick Recipe Cookbook, Pg 91 |
This is a recipe for Mongolian Lamb, but it tasted great
made with some sliced filet mignon. |
| Chinese dishes |
Shrimp and Leeks with Toasted Pine Nuts |
Williams-Sonoma
Stir-Fry, Pg. 57 |
|
| Chipotle |
Seared Scallops in Chipotle Cream |
USA
Cookbook, Pg. 475 |
If you love scallops, this recipe is outstanding! The recipe says it
serves 6, but I make 1 1/2 pounds of scallops and two times the recipe of sauce for only
four people. I serve it with a big salad and lots of sliced baguettes to dip into
the sauce. It's terrific! |
| Chives |
Baked Yams with Sour Cream and Chives |
The
Cuisine of California, Pg. 216 |
|
| Chives |
Steamed New Potatoes with Chive Butter |
The
Cuisine of California, Pg. 212 |
|
| Chocolate |
Belgian Chocolate Ganache Tart |
Everybody
Eats Well in Belgium Cookbook, 309 |
Terrific make-ahead chocolate dessert! |
| Chocolate |
Bittersweet Hot Fudge Sauce |
The
Taste of Summer, Pg. 334 |
Serve with Frozen Praline Mousse. |
| Chocolate |
Chocolate Almond Souffle Cake |
The
Cuisine of California, Pg. 248 |
Can be made ahead. Looks beautiful and tastes great. |
| Chocolate |
Chocolate Caramel Walnut Torte |
The
Cuisine of California, Pg. 250 |
Terrific dessert. Takes about 6 1/2 hours, but it's worth it. |
| Chocolate |
Chocolate Celebration Cake |
American
Bistro, Pg. 153 |
Nice birthday cake! |
| Chocolate |
Chocolate Chip Coffee Cake |
The
California Cook, Pg. 375 |
Especially good served warm from the oven. |
| Chocolate |
Chocolate Freak-Out |
The
California Cook, Pg. 379 |
|
| Chocolate |
Chocolate Fudge Cake |
Seriously
Simple, Pg. 162 |
Terrific cake. Leftovers keep well. |
| Chocolate |
Chocolate Mousse |
Everybody
Eats Well in Belgium Cookbook, Pg. 306 |
Outstanding! Totally make-ahead. |
| Chocolate |
Chocolate Sauce |
All
Around the World Cookbook, Pg. 551 |
I added Amaretto to the sauce. |
| Chocolate |
Chocolate Truffle Brownies |
The
California Cook, Pg. 386 |
I make these a lot. |
| Chocolate |
Chocolate Whipped Cream |
|
Serve with warm chocolate cake. Pass separately. Put 1/4 cup
chocolate chips in small glass measuring cup and melt in microwave oven on 50% power for 6
minutes. Let cool. Whip 1 cup heavy whipping cream in chilled bowl. Add
1 teaspoon vanilla extract. Fold in cooled chocolate and blend well. |
| Chocolate |
Fudgy Brownies |
The
Taste of Summer, Pg. 322 |
|
| Chocolate |
Heath Bar Chocolate Chip Cookies |
American
Bistro, Pg. 152 |
I made these with Skor bars, instead of Heath bars. They were
wonderfully crunchy and full of chocolate. Watch them carefully in the oven so they
don't burn. I baked them at 350 degrees for only 7 or 8 minutes, instead of the
higher heat and longer time called for in the recipe. |
| Chocolate |
Profiteroles |
All
Around the World Cookbook, Pg. 549 |
|
| Chocolate |
Warm Chocolate Pudding Cakes |
American
Bistro, Pg. 151 |
This is my current FAVORITE dessert. But follow the directions
carefully and don't overcook. Also, eat them when they're warm, because they don't
keep well. I serve them with French Vanilla ice cream. |
| Chocolate, white |
White Chocolate Terrine with Strawberries and Praline |
The
Taste of Summer, Pg. 329 |
|
| Chutney |
Baked Goat Cheese with Chutney Vinaigrette |
The
Taste of Summer, Pg. 66 |
|
| Cilantro |
Skewered Shrimp with Cilantro and Green Salsa |
The
Cuisine of California, Pg. 128 |
|
| Clams |
New England Clam Chowder |
The
New Basics Cookbook, Pg. 372 |
|
| Coconut |
Coconut Rice |
Quick
Cuisine, Pg. 96 |
|
| Cookies |
Heath Bar Chocolate Chip Cookies |
American
Bistro, Pg. 152 |
I made these with Skor bars, instead of Heath bars. They were
wonderfully crunchy and full of chocolate. Watch them carefully in the oven so they
don't burn. I baked them at 350 degrees for only 7 or 8 minutes, instead of the
higher heat and longer time called for in the recipe. |
| Corn |
Corn Chowder with Red Peppers |
The
Taste of Summer, Pg. 90 |
|
| Corn |
Rice Pilaf with Corn and Peanuts |
The
California Cook, Pg. 306 |
|
| Couscous |
Couscous with Carrots and Mint |
Quick
Cuisine, Pg. 99 |
|
| Couscous |
Spicy Almond Couscous |
The
California Cook, Pg. 303 |
Yummy and easy. |
| Crab |
Creole Crab Slather |
All
Around the World Cookbook, Pg. 58 |
|
| Crab |
Joe's Mustard Sauce |
USA
Cookbook, Pg. 484 |
This sauce is great served with crab or shrimp. |
| Cracked wheat |
Cracked Wheat Vegetable Salad |
The
Taste of Summer, Pg. 147 |
Good served with Pork Tenderloin topped with Apricot-Bourbon Sauce. |
| Cranberries |
Cranberry Almond Relish |
The
California Cook, Pg. 419 |
|
| Cranberries, dried |
Cranberry-Orange Cornmeal Muffins |
American
Bistro, Pg. 159 |
Terrific for Thanksgiving or Christmas dinner. |
| Cream |
Creamy Mushroom Soup |
Quick
Cuisine, Pg. 33 |
I used one half white mushrooms and one half portabella mushrooms. |
| Cream |
Creamy Wild Mushroom Soup |
All
Around the World Cookbook, Pg. 163 |
This soup is outstanding! I used fresh shiitakes, instead of dried. |
| Cream |
Minty Pea Soup |
Quick
Cuisine, Pg. 32 |
|
| Cream |
New England Clam Chowder |
The
New Basics Cookbook, Pg. 372 |
|
| Cream |
Seared Scallops in Chipotle Cream |
USA
Cookbook, Pg. 475 |
If you love scallops, this recipe is outstanding! The recipe says it
serves 6, but I make 1 1/2 pounds of scallops and two times the recipe of sauce for only
four people. I serve it with a big salad and lots of sliced baguettes to dip into
the sauce. It's terrific! |
| Cream cheese |
Cheesecake Souffle |
The
Cuisine of California, Pg. 245 |
|
| Cream cheese |
Goat Cheese and Pesto Torta with Hazelnuts |
The
Taste of Summer, Pg. 48 |
|
| Cream cheese |
Hot Pepper Jelly Cheesecake |
Fast
Appetizers, Pg. 40 |
Yummy and easy appetizer to bring for a party.
Especially nice for Christmas with either red or green pepper jelly. |
| Creme Brulee |
Creme Brulee |
The
Silver Palate Cookbook, Pg. 307 |
|
| Creme Brulee |
Bailey's Creme Brulee |
|
|
| Creme Brulee |
Bailey's Creme Brulee - My
Version |
|
|
| Creole dishes |
Creole Crab Slather |
All
Around the World Cookbook, Pg. 58 |
|
| Creole dishes |
Creole Tart with Shrimp |
From Chef Kirk Rose at The Mountain Room Restaurant in
Yosemite |
Yummy appetizer or very light entree. |
| Cucumber |
Cucumber Salad with Mustard Dressing |
The
New German Cookbook, Pg. 288 |
|
| Cucumber |
Fresh Minted Yogurt-and-Cucumber Salad |
Quick
Cuisine, Pg. 142 |
This salad is easy and wonderful, especially with Indian food. |
| Cucumber |
Herbed Cucumber Soup with Walnuts |
The
Taste of Summer, Pg. 83 |
|
| Curry |
Barbecued Lamb with Orange Tahini Peanut Sauce |
The
Taste of Summer, Pg. 227 |
Good with Vegetable Lemon Rice and Grilled Japanese Eggplant. |
| Curry |
Golden Chicken Curry |
All
Around the World Cookbook, Pg. 381 |
|
| Curry |
Marinated Roast Rack of Lamb with Spicy Peanut Sauce |
The
Cuisine of California, Pg. 172 |
|
| Curry |
Quick and Fragrant Indian Chicken |
Quick
Cuisine, Pg. 46 |
Good served with Coconut Rice and Minted Yogurt and Cucumber Salad. |
| Curry Powder |
My Own Curry Powder |
All
Around the World Cookbook, Pg. 260 |
|
| D |
|
|
|
| Dessert |
Almond Zabaglione with Strawberries |
The
Taste of Summer, Pg. 299 |
|
| Dessert |
Bailey's
Creme Brulee |
From the chef (Rich) at Reidy O'Neil's Restaurant in San
Diego |
|
|
Dessert |
Bailey's Creme Brulee - My
Version |
|
|
| Dessert |
Banana Bliss |
All
Around the World Cookbook, Pg. 509 |
|
| Dessert |
Belgian Chocolate Ganache Tart |
Everybody
Eats Well in Belgium Cookbook, 309 |
Terrific make-ahead chocolate dessert! |
| Dessert |
Cheesecake Souffle |
The
Cuisine of California, Pg. 245 |
|
|
Dessert |
Cherry Cheese Pie |
|
|
| Dessert |
Creme Brulee |
The
Silver Palate Cookbook, Pg. 307 |
|
| Dessert |
Crepes Suzette |
Cookery
for 1 or 2, Pg. 148 |
Outstanding! |
| Dessert |
Crustless Almond and Pear Tart |
Pears:
A Country Garden Cookbook, Pg. 73 |
A wonderful dessert that's easy to prepare and looks
elegant. |
| Dessert |
Frozen Honey-Vanilla Mousse |
The
Cuisine of California, Pg. 239 |
Outstanding dessert! I served it with Raspberry Sauce. |
| Dessert |
Frozen Praline Mousse |
The
Taste of Summer, Pg. 326 |
Wonderful dessert. Takes time, but it's worth it. |
|
Dessert |
Ice Cream Oreo Cookie
Dessert |
|
Tastes great! |
| Dessert |
Pear-Raspberry Almond Tart |
The
California Cook, Pg. 361 |
Outstanding dessert! |
| Dessert |
Profiteroles |
All
Around the World Cookbook, Pg. 549 |
|
| Dessert |
Pumpkin Caramel Flan |
American
Bistro, Pg. 148 |
A nice change of pace from regular pumpkin pie for Thanksgiving. |
| Dessert |
Pumpkin Ice Cream Pie with Gingersnap Crust |
American
Bistro, Pg. 154 |
A nice change of pace from regular pumpkin pie for Thanksgiving. |
| Dessert |
Tiramisu with Toasted Hazelnuts and Chocolate |
The
California Cook, Pg. 369 |
Terrific! Lasts days in the frig. |
| Dessert |
Warm Chocolate Pudding Cakes |
American
Bistro, Pg. 151 |
This is my current FAVORITE dessert. But follow the directions
carefully and don't overcook. Also, eat them when they're warm, because they don't
keep well. |
| Dessert |
White Chocolate Terrine with Strawberries and Praline |
The
Taste of Summer, Pg. 329 |
|
| Dill |
Dilled Carrot Soup |
The
Cuisine of California, Pg. 36 |
Can use a hand-held blender instead of putting soup in food processor or
blender. |
| Drink |
Non-alcoholic Aperitif |
|
In wine glass, place ice, 1/3 full Italian Fruit Syrup, 1/3
full San Pellegrino, float of cream, stir |
| E |
|
|
|
| Eggnog |
Pumpkin Bread Pudding with Eggnog Brandy Sauce |
The
California Cook, Pg. 373 and 424 |
Made with a loaf of Spiced Pumpkin-Hazelnut Bread. |
| Eggplant |
Grilled Japanese Eggplant |
The
Taste of Summer, Pg. 251 |
|
| Eggplant |
Roasted Eggplant-Garlic Spread |
American
Bistro, Pg. 23 |
Can be made up to 3 days ahead and refrigerated. Serve on crackers
or bread. COOKING NOTE: Instead of brushing the eggplant slices with olive
oil, I sprayed them. |
| Eggplant |
Sauteed Lamb Medallions on a Bed of Eggplant with Red Peppers |
The
Cuisine of California, Pg. 168 |
|
| Eggplant |
Spicy Brown Rice with Eggplant and Tomatoes |
The
Cuisine of California, Pg. 223 |
Can serve with Grilled Lemon-Mustard Chicken. |
| Eggs |
Caesar Salad |
All
Around the World Cookbook, Pg. 96 |
|
| Eggs |
Cheese Strata Deluxe |
Cookery
for 1 or 2, Pg. 21 |
|
| Eggs |
Cheesecake Souffle |
The
Cuisine of California, Pg. 245 |
|
| Eggs |
Eggs Ranchero |
Cookery
for 1 or 2, Pg. 18 |
|
| Eggs |
The Gourmet Fried Egg Sandwich |
Quick
Cuisine, Pg. 22 |
It's easy to get hooked on these! |
| Eggs |
Homemade Mayonnaise |
The
New Basics Cookbook, Pg. 775 |
|
| Eggs |
Individual Quiches |
Cookery
for 1 or 2, Pg. 22 |
|
| Egg yolks |
Almond Zabaglione with Strawberries |
The
Taste of Summer, Pg. 299 |
|
| Endive |
Warm Grilled Chicken Salad with Lemon Mustard Dressing |
The
Taste of Summer, Pg. 157 |
Make sure to use plenty of grainy mustard in the dressing or it tastes too
bland. Also a touch of balsamic vinegar might help. |
| F |
|
|
|
| Fennel |
Grilled Veal Sausages with Sauteed Apples and Caramelized Fennel and Red
Onions |
American
Bistro, Pg. 98 |
This is wonderful served with an assortment of mustards. |
| Fish and Chips |
Fish and Chips with
Beer Batter |
|
|
| Fish Tacos |
San Diego Fish Tacos |
Cooking
to Beat the Clock, Pg. 77 |
These were terrific!! |
| Flan |
Pumpkin Caramel Flan |
American
Bistro, Pg. 148 |
A nice change of pace from regular pumpkin pie for Thanksgiving. |
| French Bread |
Three-Onion Soup |
The
Cuisine of California, Pg. 34 |
Takes about 2 1/2 hours to make. Tastes yummy! |
| G |
|
|
|
| Garlic |
Herbed Garlic Cheese Bread |
American
Bistro, Pg. 27 |
Serve as appetizer or with pasta. |
| Garlic |
Lemon-Garlic Vinaigrette |
All
Around the World Cookbook, Pg. 102 |
|
| Garlic |
Long-Simmered Chicken with Lots and Lots of Garlic |
Pedaling
Through Provence Cookbook, Pg. 160 |
|
| Garlic |
Roasted Garlic |
50
Best Mashed Potatoes, Pg. 53 |
|
| Goat cheese |
Baked Goat Cheese with Chutney Vinaigrette |
The
Taste of Summer, Pg. 66 |
|
| Goat cheese |
Baked Sonoma Goat Cheese with Emerald Sauce |
The
Cuisine of California, Pg. 25 |
Serve as a first course. It looks beautiful. |
| Goat cheese |
Double Cheese Spread with Zesty Italian Salsa |
The
Taste of Summer, Pg. 49 |
|
| Goat cheese |
Goat Cheese and Pesto Torta with Hazelnuts |
The
Taste of Summer, Pg. 48 |
|
| Goat cheese |
Goat Cheese with Rustic Salsa |
The
California Cook, Pg. 25 |
A nice easy appetizer. |
| Goat cheese |
Orzo with Goat Cheese |
The
Taste of Summer, Pg. 120 |
Good served with Grilled Chicken with Sun-Dried Tomato Paste. |
| Gorgonzola |
Pear and Gorgonzola Salad |
|
For dressing, mix 3 T. fresh orange juice, 1 1/2 T. blood
orange vinegar, 1 T. whipping cream, salt and pepper. While whisking, add
1/4 c. olive oil. For salads, arrange torn red lettuce leaves, 1/4 c.
toasted walnut chunks, 2 sliced pears, and 2 ozs. Gorgonzola chunks.
Drizzle on dressing and serve. |
| Gravy |
Tarragon Sauce |
|
|
| Greek dishes |
Greek Salad |
All
Around the World Cookbook, Pg. 112 |
|
| Greek dishes |
Greek-Salad-Filled Pita Breads |
The
Schwarzbein Principle Vegetarian Cookbook, Pg. 188 |
|
| Greek dishes |
Zesty Yogurt Slather |
All
Around the World Cookbook, Pg. 56 |
|
| Green beans |
Warm Grilled Chicken Salad with Lemon Mustard Dressing |
The
Taste of Summer, Pg. 157 |
Make sure to use plenty of grainy mustard in the dressing or it tastes too
bland. Also a touch of balsamic vinegar might help. |
| Greyere cheese |
Three-Onion Soup |
The
Cuisine of California, Pg. 34 |
Takes about 2 1/2 hours to make. Tastes yummy! |
| Grill pan dishes |
Grilled Veal Chops with Fresh Thyme |
American
Bistro, Pg. 97 |
This worked well on a grill pan. |
| H |
|
|
|
| Hazelnuts |
Goat Cheese and Pesto Torta with Hazelnuts |
The
Taste of Summer, Pg. 48 |
|
| Hazelnuts |
Spiced Pumpkin Hazelnut Bread |
The
California Cook, Pg. 313 |
|
| Herbs |
Grilled Lemon-Mustard Chicken |
The
Cuisine of California, Pg. 138 |
Yummy and easy! |
| Herbs |
Herb Vinaigrette |
American
Bistro, Pg. 176 |
|
| Herbs |
Herbed Cucumber Soup with Walnuts |
The
Taste of Summer, Pg. 83 |
|
| Herbs |
Sausages with Lentils and Ancho Chile Butter |
The
Cuisine of California, Pg. 180 |
|
| Herbs |
Scallops with Fresh Tomatoes, Herbs, and White Wine |
The
Cuisine of California, Pg. 130 |
|
| Herbs |
Summer Vinaigrette |
The
Taste of Summer, Pg. 340 |
|
| Hot Pepper Jelly |
Hot Pepper Jelly Cheesecake |
Fast
Appetizers, Pg. 40 |
Yummy and easy appetizer to bring for a party.
Especially nice for Christmas with either red or green pepper jelly. |
| I |
|
|
|
| Indian dishes |
Coconut Rice |
Quick
Cuisine, Pg. 96 |
|
| Indian dishes |
Fresh Minted Yogurt-and-Cucumber Salad |
Quick
Cuisine, Pg. 142 |
This salad is easy and wonderful, especially with Indian food. |
| Indian dishes |
Golden Chicken Curry |
All
Around the World Cookbook, Pg. 381 |
|
| Indian dishes |
Mulligatawny Soup with Toasted Spices and Nuts |
Yamuna's
Table, Pg. 99 |
Outstanding soup!! |
| Indian dishes |
Quick and Fragrant Indian Chicken |
Quick
Cuisine, Pg. 46 |
Good served with Coconut Rice and Minted Yogurt and Cucumber Salad. |
| J |
|
|
|
| Jicama |
Orange, Kiwi, and Jicama Salad with Lime Dressing |
The
Cuisine of California, Pg. 95 |
|
| Jicama |
Skewered Shrimp with Cilantro and Green Salsa |
The
Cuisine of California, Pg. 128 |
|
| Jicama |
Warm Grilled Chicken Salad with Lemon Mustard Dressing |
The
Taste of Summer, Pg. 157 |
Make sure to use plenty of grainy mustard in the dressing or it tastes too
bland. Also a touch of balsamic vinegar might help. |
| K |
|
|
|
| L |
|
|
|
| Lamb |
Grilled Cherry- marinated Leg of Lamb |
Caprial
Cooks for Friends, Pg. 84 |
Wonderful taste! We grilled about 6 - 8 minutes per
side for medium rare, but watch carefully and don't overcook! We
used a butterflied leg of lamb. Her recipe wasn't clear on
that. I also used frozen defrosted cherries instead of fresh. |
| Lamb |
Grilled Lamb Chops with Cilantro-Mint Sauce |
Seriously
Simple, Pg. 101 |
|
| Lamb |
Grilled Lamb Chops with Cranberry-Rosemary Marinade |
The
California Cook, Pg. 242 |
Bob loved this. Served with a rice pilaf. |
| Lamb |
Lamb Brochettes with Crunchy Raita |
The
California Cook, Pg. 247 |
|
| Lamb |
Marinated Roast Rack of Lamb with Spicy Peanut Sauce |
The
Cuisine of California, Pg. 172 |
|
| Lamb |
Barbecued Lamb with Orange Tahini Peanut Sauce |
The
Taste of Summer, Pg.227 |
Good with Vegetable Lemon Rice and Grilled Japanese Eggplant. |
| Lamb |
Grilled Lamb Chops with Wine-Mint Marinade |
The
Taste of Summer, Pg. 232 |
Good with Grilled Japanese Eggplant and Crispy Grilled Potatoes. |
| Lamb |
Indonesian Leg of Lamb |
The
California Cook, Pg. 250 |
|
| Lamb |
Lamb Chops with Lemon and Rosemary |
Grill
Pan Cookbook, Pg. 66 |
|
| Lamb |
Sauteed Lamb Medallions on a Bed of Eggplant with Red Peppers |
The
Cuisine of California, Pg. 168 |
|
| Leeks |
Risotto with Leeks, Tomatoes, and Nicoise Olives |
The
California Cook, Pg. 141 |
|
| Leeks |
Shrimp and Leeks with Toasted Pine Nuts |
Williams-Sonoma
Stir-Fry, Pg. 57 |
|
| Leeks |
Three-Onion Soup |
The
Cuisine of California, Pg. 34 |
Takes about 2 1/2 hours to make. Tastes yummy! |
| Leeks |
White Bean, Leek, and Sausage Soup |
The
Instant Bean, Pg. 106 |
|
| Lemons |
Confetti Lemon Sorbet |
All
Around the World Cookbook, Pg. 551 |
|
| Lemons |
Grilled Lemon-Mustard Chicken |
The
Cuisine of California, Pg. 138 |
Yummy and easy! |
| Lemons |
Lemon Curd |
The
Barefoot Contessa Cookbook, Pg. 187 |
This is a recipe for Lime Curd Tart, but I used it to make curd from Meyer
lemons. It was very sweet and very tart. Yummy! |
| Lemons |
Lemon-Garlic Vinaigrette |
All
Around the World Cookbook, Pg. 102 |
|
| Lemons |
Lemon-Mint Yogurt Dressing |
All
Around the World Cookbook, Pg. 103 |
|
| Lemons |
Spicy Lemon Shrimp |
The
Cuisine of California, Pg. 7 |
Serve as an appetizer or first course. |
| Lemons |
Vegetable Lemon Rice |
The
Taste of Summer, Pg. 273 |
Good served with Barbecued Lamb with Orange-Tahini Peanut Sauce. |
| Lemons |
Warm Grilled Chicken Salad with Lemon Mustard Dressing |
The
Taste of Summer, Pg. 157 |
Make sure to use plenty of grainy mustard in the dressing or it tastes too
bland. Also a touch of balsamic vinegar might help. |
| Lentils |
Cream of Lentil Soup |
The
Daily Soup Cookbook, Pg. 130 |
|
| Lentils |
Lentil Soup in the Slow Cooker |
|
|
| Lentils |
Lentil Soup with Thyme and Balsamic Vinegar |
The
California Cook, Pg. 55 |
I used sliced Aidell's Moroccan Sausage with Pistachios
instead of ham, mushrooms instead of celery, and added garlic and ground
cumin. |
| Lentils |
Moroccan Curried Lentil Soup |
The
Schwarzbein Principle Cookbook, Pg. 107 |
|
| Lentils |
Sausages with Lentils and Ancho Chile Butter |
The
Cuisine of California, Pg. 180 |
|
| Lentils |
Savory Lentil Salad |
All
Around the World Cookbook, Pg. 287 |
|
| Lentils, red |
Armenian Lentil and Apricot Soup |
Please
to the Table : The Russian Cookbook, Pg. 88 |
Wonderful soup! |
| Limes |
Orange, Kiwi, and Jicama Salad with Lime Dressing |
The
Cuisine of California, Pg. 95 |
|
| Limes |
Warm Scallop Salad Dressed with Tomato, Mint, and Lime |
The
Cuisine of California, Pg. 87 |
|
| Lobster |
Lobster Bisque |
The
Schwarzbein Principle Cookbook, Pg. 120 |
Rich and yummy!! |
| M |
|
|
|
| Mangos |
Chicken Fajitas with Mango Salsa |
Cooking
to Beat the Clock, Pg. 54 |
Really fast and easy. I just used store-bought mango
salsa. |
| Marmalade |
Yacout Tomato Marmalade |
All
Around the World Cookbook, Pg. 219 |
|
| Marsala |
Cheesecake Souffle |
The
Cuisine of California, Pg. 245 |
|
| Mayonnaise |
Homemade Mayonnaise |
The
New Basics Cookbook, Pg. 775 |
|
| Mexican dishes |
Ancho Chile Butter |
The
Cuisine of California, Pg. 277 |
|
| Mexican dishes |
Bean and Cheese Chimichangas with Guacamole |
Meatless
Dishes in Twenty Minutes, Pg. 26 |
|
| Mexican dishes |
Chicken Fajitas |
Williams-Sonoma
Stir-Fry, Pg. 37 |
This is my favorite way to make fajitas. |
| Mexican dishes |
Chicken Picadillo Enchiladas |
All
Around the World Cookbook, Pg. 384 |
Great for a crowd! |
| Mexican dishes |
Mexican Chicken with Raisins and Almonds |
The
Cuisine of California, Pg. 149 |
|
| Mexican dishes |
Quesadillas |
Meatless
Dishes in Twenty Minutes, Pg. 46 |
|
| Mint |
Couscous with Carrots and Mint |
Quick
Cuisine, Pg. 99 |
|
| Mint |
Fresh Minted Yogurt-and-Cucumber Salad |
Quick
Cuisine, Pg. 142 |
This salad is easy and wonderful, especially with Indian food. |
| Mint |
Grilled Lamb Chops with Wine-Mint Marinade |
The
Taste of Summer, Pg. 232 |
Good with Grilled Japanese Eggplant and Crispy Grilled Potatoes. |
| Mint |
Lemon-Mint Yogurt Dressing |
All
Around the World Cookbook, Pg. 103 |
|
| Mint |
Minty Pea Soup |
Quick
Cuisine, Pg. 32 |
|
| Mint |
Sauteed Potatoes with Onion, Apple, and Mint |
The
Cuisine of California, Pg. 213 |
|
| Mint |
Savory Lentil Salad |
All
Around the World Cookbook, Pg. 287 |
|
| Mint |
Warm Scallop Salad Dressed with Tomato, Mint, and Lime |
The
Cuisine of California, Pg. 87 |
|
| Moroccan dishes |
Baby Bisteeyas |
All
Around the World Cookbook, Pg. 380 |
|
| Moroccan dishes |
Moroccan Chicken Soup |
Cooking
to Beat the Clock, Pg. 116 |
|
| Moroccan dishes |
Moroccan Curried Lentil Soup |
The
Schwarzbein Principle Cookbook, Pg. 107 |
|
| Moroccan dishes |
Savory Lentil Salad |
All
Around the World Cookbook, Pg. 287 |
|
| Moroccan dishes |
Sugared Mashed Carrots |
All
Around the World Cookbook, Pg. 197 |
|
| Moroccan dishes |
Yacout Tomato Marmalade |
All
Around the World Cookbook, Pg. 219 |
|
| Mousse |
Frozen Praline Mousse |
The
Taste of Summer, Pg. 326 |
Wonderful dessert. Takes time, but it's worth it. |
| Muffins |
Cranberry-Orange Cornmeal Muffins |
American
Bistro, Pg. 159 |
Terrific for Thanksgiving or Christmas dinner. |
| Muffins |
Maple Corn Muffins |
The
California Cook, Pg. 320 |
|
| Mushrooms |
Creamy Mushroom Soup |
Quick
Cuisine, Pg. 33 |
I used one half white mushrooms and one half portabella mushrooms. |
| Mushrooms |
Creamy Wild Mushroom Soup |
All
Around the World Cookbook, Pg. 163 |
This soup is outstanding! I used fresh shiitakes, instead of dried. |
| Mushrooms |
Ellen's Hot and Sour Soup |
All
Around the World Cookbook, Pg. 136 |
|
| Mushrooms |
Mushroom Medley |
Grilling
from the Garden, Pg. 70 |
|
| Mushrooms |
Orzo with Goat Cheese |
The
Taste of Summer, Pg. 120 |
Good served with Grilled Chicken with Sun-Dried Tomato Paste. |
| Mushrooms |
Pasta Shells with Peppers, Mushrooms, and Sausages |
The
Taste of Summer, Pg. 111 |
For 6 people, I made the full sauce and 1 pound of pasta (instead of 1 1/2
pounds). |
| Mushrooms |
Risotto with Fresh Peas and Mushrooms |
The
Cuisine of California, Pg. 222 |
Can serve with Grilled Veal Chops with Rosemary. |
| Mushrooms |
Sauteed Scallops with Zucchini and Mushrooms |
The
Taste of Summer, Pg. 178 |
|
| Mushrooms |
Wild Mushroom Pizza |
The
New Cook's Tour of Sonoma, Pg. 150 |
|
| Mushrooms |
Wild Rice, Portobello Mushroom, Blueberry & Walnut Salad |
The
New Cook's Tour of Sonoma, Pg. 250 |
Yummy! Great for making ahead. |
| Mushrooms, Enoki |
Ventura Limestone Lettuce with Toasted Pine Nuts and Raspberry Viniagrette |
The
Cuisine of California, Pg. 88 |
|
| Mushrooms, Shiitake |
Scallops and Shiitake Mushrooms with Pea Puree |
Cooking
to Beat the Clock, Pg. 76 |
Looks beautiful on the plate. Light dinner. |
| Mustard |
Joe's Mustard Sauce |
USA
Cookbook, Pg. 484 |
This sauce is great served with crab or shrimp. |
| Mustard, Dijon |
Baked Mustard-Tarragon Chicken |
Quick
Cuisine, Pg. 49 |
|
| Mustard, Dijon |
Grilled Lemon-Mustard Chicken |
The
Cuisine of California, Pg. 138 |
Yummy and easy! |
| Mustard, Dijon |
Grilled Marinated Chicken with Dijon Mustard, Tarragon, and Port |
The
Taste of Summer, Pg. 204 |
|
| Mustard, Dijon |
Sauteed Chicken Breasts with Mustard and Tarragon |
The
Cuisine of California, Pg. 145 |
Terrific sauce! |
| Mustard, Dijon |
Warm Grilled Chicken Salad with Lemon Mustard Dressing |
The
Taste of Summer, Pg. 157 |
Make sure to use plenty of grainy mustard in the dressing or it tastes too
bland. Also a touch of balsamic vinegar might help. |
| Mustard, Dijon |
Zinfandel-Braised Short Ribs with Mustard Spaetzle and Aromatic Vegetables |
The
Kitchen Sessions with Charlie Trotter, Pg. 174 |
I made this recipe for 10 people, which took time and a lot of steps, but
the ribs were wonderful, very tender and tasty. No one even needed a knife to cut
them. And the plates looked beautiful. |
| Mustard, to serve with |
Grilled Veal Sausages with Sauteed Apples and Caramelized Fennel and Red
Onions |
American
Bistro, Pg. 98 |
This is wonderful served with an assortment of mustards. |
| N |
|
|
|
| Machos |
Spicy Black Bean Soup with Nachos |
Meatless
Dishes in Twenty Minutes, Pg. 84 |
We both loved it! |
| O |
|
|
|
| Olives |
Greek Salad |
All
Around the World Cookbook, Pg. 112 |
|
| Olives |
Kalamata Olive Puree |
All
Around the World Cookbook, Pg. 60 |
|
| Olives |
Olive-tossed Greens |
Caprial
Cooks for Friends, Pg. 53 |
|
| Olives |
Two-Olive Spread |
American
Bistro, Pg. 22 |
If you like olives, this is good served on tiny slices of baguette.
Can be made up to 1 week ahead and refrigerated. |
| Onions |
New England Clam Chowder |
The
New Basics Cookbook, Pg. 372 |
|
| Onions |
Roasted Onions and Baby Potatoes |
The
California Cook, Pg. 299 |
|
| Onions |
Sauteed Potatoes with Onion, Apple, and Mint |
The
Cuisine of California, Pg. 213 |
|
| Onions |
Three-Onion Soup |
The
Cuisine of California, Pg. 34 |
Takes about 2 1/2 hours to make. Tastes yummy! |
| Oranges |
Barbecued Lamb with Orange Tahini Peanut Sauce |
The
Taste of Summer, Pg.227 |
Good with Vegetable Lemon Rice and Grilled Japanese Eggplant. |
| Oranges |
Orange, Kiwi, and Jicama Salad with Lime Dressing |
The
Cuisine of California, Pg. 95 |
|
| P |
|
|
|
| Pancake |
Puffed Apple-Orange Oven Pancake |
The
California Cook, Pg. 119 |
Be careful not to burn the butter and also add only a small amount of
finely chopped apple. |
| Pancake |
Ricotta Pancakes with Sauteed Spiced Pears |
The
California Cook, Pg. 124 |
Serve with crisp bacon and fresh-squeezed orange juice for brunch. |
| Pancetta |
Pasta with Pesto |
The
Cuisine of California, Pg. 61 & 279 |
|
| Parmesan cheese |
Parmesan Smashed Potatoes |
The
Barefoot Contessa Cookbook, Pg. 158 |
These potatoes were easy (no peeling) and very creamy. And they
called for about twice as much half-and-half, butter, and sour cream as I actually used.
A Kitchenaid mixer makes this easy, as well. I used the tiny red potatoes. |
| Pasta |
Country Garden Pasta Salad |
The
Cuisine of California, Pg. 107 |
|
| Pasta |
Fettucine Alfredo |
Cookery
for 1 or 2, Pg. 102 |
|
| Pasta |
Macaroni with White Cheddar Sauce |
Meatless
Dishes in Twenty Minutes, Pg. 112 |
|
| Pasta |
Orzo |
|
Put 1 cup orzo and 2 1/4 cups chicken broth in a
microwave-safe bowl. Microwave on high power for 11 minutes.
Keep covered until ready to serve. |
| Pasta |
Orzo with Goat Cheese |
The
Taste of Summer, Pg. 120 |
Good served with Grilled Chicken with Sun-Dried Tomato Paste. |
| Pasta |
Pasta with Pesto |
The
Cuisine of California, Pg. 61 & 279 |
|
| Pasta |
Pasta Shells with Peppers, Mushrooms, and Sausages |
The
Taste of Summer, Pg. 111 |
For 6 people, I made the full sauce and 1 pound of pasta (instead of 1 1/2
pounds). |
| Pasta |
Spaghetti Carbonara |
Cooking
to Beat the Clock, Pg. 93 |
|
| Pasta |
Spaghetti Carbonara Madalena |
Cookery
for 1 or 2, Pg. 75 |
|
| Peanut butter |
Barbecued Lamb with Orange Tahini Peanut Sauce |
The
Taste of Summer, Pg.227 |
Good with Vegetable Lemon Rice and Grilled Japanese Eggplant. |
| Peanut butter |
Chinese Salad Dressing for Chicken Salad |
The
California Cook, Pg. 107 |
Yummy Chinese salad dressing with peanut butter in it. |
| Peanut butter |
Marinated Roast Rack of Lamb with Spicy Peanut Sauce |
The
Cuisine of California, Pg. 172 |
|
| Peanuts |
Chicken Sate with Peanut Sauce |
Grill
Pan Cookbook, Pg. 95 |
|
| Peanuts |
Rice Pilaf with Corn and Peanuts |
The
California Cook, Pg. 306 |
|
| Peanuts |
Thai Chicken Salad |
The
Taste of Summer, Pg. 164 |
I used dried apricots and added some lettuce to the salad. |
| Pears |
Crustless Almond and Pear Tart |
Pears:
A Country Garden Cookbook, Pg. 73 |
A wonderful dessert that's easy to prepare and looks
elegant. |
| Pears |
Pear and Gorgonzola Salad |
|
For dressing, mix 3 T. fresh orange juice, 1 1/2 T. blood
orange vinegar, 1 T. whipping cream, salt and pepper. While whisking, add
1/4 c. olive oil. For salads, arrange torn red lettuce leaves, 1/4 c.
toasted walnut chunks, 2 sliced pears, and 2 ozs. Gorgonzola chunks.
Drizzle on dressing and serve. |
| Pears |
Pear or Apple Clafoutis |
Pedaling
Through Provence Cookbook, Pg. 227 |
|
| Pears |
Pear, Pistachio, and Chicken Liver Mousse |
The
California Cook, Pg. 3 |
|
| Pears |
Pear-Raspberry Almond Tart |
The
California Cook, Pg. 361 |
Outstanding dessert! |
| Pears |
Ricotta Pancakes with Sauteed Spiced Pears |
The
California Cook, Pg. 124 |
Serve with crisp bacon and fresh-squeezed orange juice for brunch. |
| Peas |
Minty Pea Soup |
Quick
Cuisine, Pg. 32 |
|
| Peas |
Risotto with Fresh Peas and Mushrooms |
The
Cuisine of California, Pg. 222 |
Can serve with Grilled Veal Chops with Rosemary. |
| Peas |
Scallops and Shiitake Mushrooms with Pea Puree |
Cooking
to Beat the Clock, Pg. 76 |
Looks beautiful on the plate. Light dinner. |
| Peas, sugar snap |
Sauteed Sugar Snap Peas and Red Peppers |
The
Cuisine of California, Pg. 203 |
Allow time to remove strings from sugar snap peas. |
| Pecans |
Pecan Baked Brie |
The
Schwarzbein Principle Vegetarian Cookbook, Pg. 88 |
|
| Pecans |
Pecan-Crusted Chicken |
The
Quick Recipe Cookbook, Pg. 25 |
|
| Pesto |
Basic Pesto |
American
Bistro, Pg. 179 |
|
| Pesto |
Chicken and Vegetables with Pesto |
Williams-Sonoma
Stir-Fry, Pg. 26 |
|
| Pesto |
Goat Cheese and Pesto Torta with Hazelnuts |
The
Taste of Summer, Pg. 48 |
|
| Pesto |
Pasta with Pesto |
The
Cuisine of California, Pg. 61 & 279 |
|
| Pesto |
Spinach Pesto |
The
Taste of Summer, Pg. 351 |
|
| Pie |
Cherry Cheese Pie |
|
|
| Pie |
Pumpkin Praline Pie |
The
Cuisine of California, Pg. 255 |
|
| Pine nuts |
Autumn Rice with Red Peppers and Pine Nuts |
The
Cuisine of California, Pg. 218 |
|
| Pine nuts |
Orzo with Goat Cheese |
The
Taste of Summer, Pg. 120 |
Good served with Grilled Chicken with Sun-Dried Tomato Paste. |
| Pine nuts |
Spinach Pesto |
The
Taste of Summer, Pg. 351 |
|
| Pine nuts |
Ventura Limestone Lettuce with Toasted Pine Nuts and Raspberry Viniagrette |
The
Cuisine of California, Pg. 88 |
|
| Pistachios |
Coconut Rice |
Quick
Cuisine, Pg. 96 |
|
| Pistachios |
Pear, Pistachio, and Chicken Liver Mousse |
The
California Cook, Pg. 3 |
|
| Pita bread |
Greek-Salad-Filled Pita Breads |
The
Schwarzbein Principle Vegetarian Cookbook, Pg. 188 |
|
| Pita bread |
Pita Chips |
All
Around the World Cookbook, Pg. 66 |
|
| Pizza |
Our Favorite Quick
Pizza |
|
|
| Pizza |
Tortilla Pizzas |
This is my modified version of a very old recipe from a
Sunset cookbook. |
|
| Pizza |
Wild Mushroom Pizza |
The
New Cook's Tour of Sonoma, Pg. 150 |
|
| Pork |
Asian Glazed Pork Tenderloin |
The
California Cook, Pg. 266 |
|
| Pork |
Barbecued Baby Back Ribs |
|
These are our favorite! |
| Pork |
Big-Taste Grilled Ribs |
Jim
Fobel's Big Flavors, Pg. 245 |
Ribs tasted wonderful and were done just right.
Be careful not to burn them at the end of cooking. |
| Pork |
Ellen's Hot and Sour Soup |
All
Around the World Cookbook, Pg. 136 |
|
| Pork |
Glazed Honey Pork Ribs |
The
Quick Recipe Cookbook, Pg. 103 |
Yummy taste, but they burned in the BBQ. |
| Pork |
Pork Tacos, California Style |
The
Cuisine of California, Pg. 178 |
|
| Pork |
Pork Tenderloin with Apricot-Bourbon Sauce |
The
Taste of Summer, Pg. 204 |
Good served with Cracked Wheat Vegetable Salad. |
| Port |
Grilled Marinated Chicken with Dijon Mustard, Tarragon, and Port |
The
Taste of Summer, Pg. 204 |
|
| Port |
Rosy Pink Viniagrette |
The
Taste of Summer, Pg. 132 |
Yummy salad dressing made with fruit juices, port and whipping cream. |
| Potatoes |
Baked Potato Rose |
The
Cuisine of California, Pg. 209 |
Good served with Tenderloin of Beef with Roasted Shallots and Tarragon.
I fixed them in individual baking dishes. |
| Potatoes |
The Best Mashed Potatoes |
Caprial
Cooks for Friends, Pg. 43 |
I liked her method for fixing these potatoes ahead and
keeping them warm over simmering water. |
| Potatoes |
French Mashed Potatoes with Garlic and Cream |
Quick
Cuisine, Pg. 168 |
I like the way Ann Clark often uses a bay leaf in her cooking. |
| Potatoes |
Light and Fluffy Mashed Potatoes |
The
California Cook, Pg. 292 |
Made with plain yoghurt. |
|
Potatoes |
Mashed Potatoes in
Slow Cooker |
|
|
| Potatoes |
New England Clam Chowder |
The
New Basics Cookbook, Pg. 372 |
|
| Potatoes |
New Potatoes |
Grilling
from the Garden, Pg. 36 |
|
| Potatoes |
Olive-Smashed Potatoes |
Pedaling
Through Provence Cookbook, Pg. 196 |
|
| Potatoes |
The One and Only Truly Belgian Fries |
Everybody
Eats Well in Belgium Cookbook, Pg. 231 |
|
| Potatoes |
Oven-Roasted Potatoes with Parmesan |
The
California Cook, Pg. 298 |
|
| Potatoes |
Parmesan Smashed Potatoes |
The
Barefoot Contessa Cookbook, Pg. 158 |
These potatoes were easy (no peeling) and very creamy. And they
called for about twice as much half-and-half, butter, and sour cream as I actually used.
A Kitchenaid mixer makes this easy, as well. I used the tiny red potatoes. |
| Potatoes |
Parsleyed New Potatoes |
Everybody
Eats Well in Belgium Cookbook, Pg. 236 |
I steamed them. Very smooth texture. |
| Potatoes |
Potato Pancakes |
The
New German Cookbook, Pg. 224 |
|
| Potatoes |
Roasted Garlic Mashed Potatoes |
50
Best Mashed Potatoes, Pg. 52 |
|
| Potatoes |
Roasted Onions and Baby Potatoes |
The
California Cook, Pg. 299 |
|
| Potatoes |
Sauteed Potatoes with Bell Peppers |
Williams-Sonoma
Potatoes, Pg. 72 |
|
| Potatoes |
Sauteed Potatoes with Onion, Apple, and Mint |
The
Cuisine of California, Pg. 213 |
|
| Potatoes |
Smashed Potatoes |
Seriously
Simple, Pg. 137 |
|
| Potatoes |
Steamed New Potatoes with Chive Butter |
The
Cuisine of California, Pg. 212 |
|
| Potatoes |
Summer Potatoes from the Vaucluse |
Quick
Cuisine, Pg. 168 |
|
| Potatoes |
Three-Cheese Mashed Potatoes |
50
Best Mashed Potatoes, Pg. 20 |
I love these cheesy potatoes. |
| Potatoes |
Wrapped Sausages with Potato Rosti |
The
Quick Recipe Cookbook, Pg. 95 |
|
| Potatoes, White Rose |
Springtime Salmon Salad |
The
California Cook, Pg. 113 |
|
| Praline |
Frozen Praline Mousse |
The
Taste of Summer, Pg. 326 |
Wonderful dessert. Takes time, but it's worth it. |
| Praline |
Pumpkin Praline Pie |
The
Cuisine of California, Pg. 255 |
|
| Praline |
White Chocolate Terrine with Strawberries and Praline |
The
Taste of Summer, Pg. 329 |
|
| Prosciutto |
Chicken Breasts with Sage and Rosemary |
Quick
Cuisine, Pg. 47 |
Tasted great, but chicken didn't brown. |
| Pumpkin |
Pumpkin Bread Pudding with Eggnog Brandy Sauce |
The
California Cook, Pg. 373 and 424 |
Made with a loaf of Spiced Pumpkin-Hazelnut Bread. |
| Pumpkin |
Pumpkin Caramel Flan |
American
Bistro, Pg. 148 |
A nice change of pace from regular pumpkin pie for Thanksgiving. |
| Pumpkin |
Pumpkin Ice Cream Pie with Gingersnap Crust |
American
Bistro, Pg. 154 |
A nice change of pace from regular pumpkin pie for Thanksgiving. |
| Pumpkin |
Pumpkin Praline Pie |
The
Cuisine of California, Pg. 255 |
|
| Pumpkin |
Spiced Pumpkin Hazelnut Bread |
The
California Cook, Pg. 313 |
|
| Q |
|
|
|
| Quesadillas |
Applebee's Quesadillas |
Top
Secret Restaurant Recipes, Pg. 24 |
Yummy!! |
| Quesadillas |
Quesadillas |
Meatless
Dishes in Twenty Minutes, Pg. 46 |
|
| R |
|
|
|
| Rabbit |
Rabbit Marinated in Abbey Beer with Mushrooms |
Everybody
Eats Well in Belgium Cookbook, Pg. 190 |
Tasted wonderful - very tender. |
| Raisins |
Mexican Chicken with Raisins and Almonds |
The
Cuisine of California, Pg. 149 |
|
| Raspberries |
Pear-Raspberry Almond Tart |
The
California Cook, Pg. 361 |
Outstanding dessert! |
| Raspberries |
Raspberry Sauce |
The
Cuisine of California, Pg. 283 |
Terrific sauce! Important to push sauce through a
strainer to remove seeds. |
| Raspberry vinegar |
Ventura Limestone Lettuce with Toasted Pine Nuts and Raspberry Viniagrette |
The
Cuisine of California, Pg. 88 |
|
| Red peppers |
Autumn Rice with Red Peppers and Pine Nuts |
The
Cuisine of California, Pg. 218 |
|
| Red peppers |
Greek Salad |
All
Around the World Cookbook, Pg. 112 |
|
| Red peppers |
Grilled Red Bell Peppers |
|
Heat grill pan on medium heat; slice one red bell pepper
into 1/2-inch slices; stir in bowl with olive oil, salt and pepper; grill
in grill pan for 12 to 15 minutes, turning occasionally. Serves 2. |
| Red peppers |
Pasta Shells with Peppers, Mushrooms, and Sausages |
The
Taste of Summer, Pg. 111 |
For 6 people, I made the full sauce and 1 pound of pasta (instead of 1 1/2
pounds). |
| Red peppers |
Sauteed Lamb Medallions on a Bed of Eggplant with Red Peppers |
The
Cuisine of California, Pg. 168 |
|
| Red peppers |
Sauteed Sugar Snap Peas and Red Peppers |
The
Cuisine of California, Pg. 203 |
Allow time to remove strings from sugar snap peas. |
| Red peppers |
White Bean and Sausage Soup with Peppers |
The
Silver Palate Cookbook, Pg. 159 |
|
| Relish |
Cranberry Almond Relish |
The
California Cook, Pg. 419 |
|
| Rice |
Autumn Rice with Red Peppers and Pine Nuts |
The
Cuisine of California, Pg. 218 |
|
| Rice |
Coconut Rice |
Quick
Cuisine, Pg. 96 |
|
| Rice |
Confetti Rice Pilaf |
The
California Cook, Pg. 305 |
Good with Grilled Lamb Chops. |
| Rice |
Lemon Rice with Capers and Parsley |
The
Cuisine of California, Pg. 220 |
|
| Rice |
Rice Pilaf |
Cookery
for 1 or 2, Pg. 105 |
|
| Rice |
Rice Pilaf with Corn and Peanuts |
The
California Cook, Pg. 306 |
|
| Rice |
Saffron Rice |
The
Cuisine of California, Pg. 217 |
Takes about an hour to prepare. Can serve with Roasted Rack of Lamb
with Spicy Peanut Sauce. |
| Rice |
Spicy Brown Rice with Eggplant and Tomatoes |
The
Cuisine of California, Pg. 223 |
Can serve with Grilled Lemon-Mustard Chicken. |
| Rice |
Vegetable Lemon Rice |
The
Taste of Summer, Pg. 273 |
Good served with Barbecued Lamb with Orange-Tahini Peanut Sauce. |
| Ricotta cheese |
Double Cheese Spread with Zesty Italian Salsa |
The
Taste of Summer, Pg. 49 |
|
| Risotto |
Risotto with Fresh Peas and Mushrooms |
The
Cuisine of California, Pg. 222 |
Can serve with Grilled Veal Chops with Rosemary. |
| Risotto |
Risotto with Leeks, Tomatoes, and Nicoise Olives |
The
California Cook, Pg. 141 |
|
| Risotto |
Sausage and Sun-Dried Tomato Risotto |
Quick
Cuisine, Pg. 94 |
|
| Rosemary |
Chicken Breasts with Sage and Rosemary |
Quick
Cuisine, Pg. 47 |
Tasted great, but chicken didn't brown. |
| Rosemary |
Grilled Veal Chops with Rosemary |
The
Cuisine of California, Pg. 162 |
|
| S |
|
|
|
| Saffron |
Saffron Rice |
The
Cuisine of California, Pg. 217 |
Takes about an hour to prepare. Can serve with Roasted Rack of Lamb
with Spicy Peanut Sauce. |
| Sage |
Chicken Breasts with Sage and Rosemary |
Quick
Cuisine, Pg. 47 |
Tasted great, but chicken didn't brown. |
| Salad |
Autumn Salad |
|
Great for Christmas dinner. |
| Salad |
Caesar Salad |
All
Around the World Cookbook, Pg. 96 |
|
| Salad |
Caesar Salad |
Cookery
for 1 or 2, Pg. 46 |
|
| Salad |
Caesar Salad with Mixed Baby Lettuces and Parmesan Toasts |
The
California Cook, Pg. 76 and 311 |
I used a bit less lemon juice than the recipe calls for. |
| Salad |
California Salad |
|
|
| Salad |
Chicken Salad with Chinese Noodles |
The
California Cook, Pg. 107 |
|
| Salad |
Cobb Salad |
Cookery
for 1 or 2, Pg. 58 |
|
| Salad |
Country Garden Pasta Salad |
The
Cuisine of California, Pg. 107 |
|
| Salad |
Cracked Wheat Vegetable Salad |
The
Taste of Summer, Pg. 147 |
Good served with Pork Tenderloin topped with Apricot-Bourbon Sauce. |
| Salad |
Endive Ribbons with Creamy Anchovy Vinaigrette |
Pedaling
Through Provence Cookbook, Pg. 187 |
|
| Salad |
Fresh Minted Yogurt-and-Cucumber Salad |
Quick
Cuisine, Pg. 142 |
This salad is easy and wonderful, especially with Indian food. |
| Salad |
Fresh Mushroom Salad |
Cookery
for 1 or 2, Pg. 50 |
|
| Salad |
Garden Salad with Goat Cheese Thyme Dressing |
The
Taste of Summer, Pg. 133 |
|
| Salad |
Greek Salad |
All
Around the World Cookbook, Pg. 112 |
|
| Salad |
Greek-Salad-Filled Pita Breads |
The
Schwarzbein Principle Vegetarian Cookbook, Pg. 188 |
|
| Salad |
Grilled Chicken Caesar Salad |
Grill
Pan Cookbook, Pg. 89 |
|
| Salad |
Mixed Greens with Roasted Beets and Toasted Walnuts |
American
Bistro, Pg. 51 |
If you like beets, this salad has a wonderful combination of flavors.
Be careful. The beets stain everything in sight! |
| Salad |
Olive-tossed Greens |
Caprial
Cooks for Friends, Pg. 53 |
|
| Salad |
Orange, Kiwi, and Jicama Salad with Lime Dressing |
The
Cuisine of California, Pg. 95 |
|
| Salad |
Pear and Gorgonzola Salad |
|
For dressing, mix 3 T. fresh orange juice, 1 1/2 T. blood
orange vinegar, 1 T. whipping cream, salt and pepper. While whisking, add
1/4 c. olive oil. For salads, arrange torn red lettuce leaves, 1/4 c.
toasted walnut chunks, 2 sliced pears, and 2 ozs. Gorgonzola chunks.
Drizzle on dressing and serve. |
| Salad |
Peppered Salmon Trout and Plum Salad |
The
Pacific Northwest (Williams-Sonoma New American Cooking), Pg. 33 |
A delightful blend of flavors! |
| Salad |
Quinoa and Cracked Wheat Vegetable Salad |
American
Bistro, Pg. 56 |
Can be made up to 8 hours ahead and refrigerated. This is a good
salad to bring to a pot luck. My leftovers even tasted good two days later. |
| Salad |
Red Cabbage Salad |
Everybody
Eats Well in Belgium Cookbook, Pg. 16 |
|
| Salad |
Savory Lentil Salad |
All
Around the World Cookbook, Pg. 287 |
|
| Salad |
Simple, Scrumptious Caesar Salad with Quick Garlic Croutons |
Cook
Smart: Perfect Recipes for Every Day, Pg. 178 |
|
| Salad |
Southwestern-Style Salad |
Meatless
Dishes in Twenty Minutes, Pg. 55 |
|
| Salad |
Spinach Salad |
Cookery
for 1 or 2, Pg. 44 |
|
| Salad |
Spinach and Mushroom Salad with Warm Tomato-Bacon Vinaigrette |
The
California Cook, Pg. 87 |
|
| Salad |
Springtime Salmon Salad |
The
California Cook, Pg. 113 |
|
| Salad |
Thai Chicken Salad |
The
Taste of Summer, Pg. 164 |
I used dried apricots and added some lettuce to the salad. |
| Salad |
Three Lettuce Salad with Tomato Tarragon Dressing |
The
Taste of Summer, Pg. 130 |
|
| Salad |
Ventura Limestone Lettuce with Toasted Pine Nuts and Raspberry Viniagrette |
The
Cuisine of California, Pg. 88 |
|
| Salad |
Warm Grilled Chicken Salad with Lemon Mustard Dressing |
The
Taste of Summer, Pg. 157 |
Make sure to use plenty of grainy mustard in the dressing or it tastes too
bland. Also a touch of balsamic vinegar might help. |
| Salad |
Warm Scallop Salad Dressed with Tomato, Mint, and Lime |
The
Cuisine of California, Pg. 87 |
|
| Salad |
Wild Rice, Portobello Mushroom, Blueberry & Walnut Salad |
The
New Cook's Tour of Sonoma, Pg. 250 |
Yummy! Great for making ahead. |
| Salad |
Wine Country Chicken Salad |
The
California Cook, Pg. 109 |
Delicious and easy to prepare ahead for a nice luncheon. |
| Salad, Caesar |
Grilled Chicken Caesar Salad |
Grill
Pan Cookbook, Pg. 89 |
|
| Salad dressing |
Asian Salad Dressing |
American
Bistro, Pg. 48 |
I've used this dressing on a simple salad when I've made a stir-fry dish.
It has a hint of sweetness. I've tried different herbs in it. |
| Salad dressing |
Basic Vinaigrette |
The
California Cook, Pg. 410 |
|
| Salad dressing |
Chinese Salad Dressing for Chicken Salad |
The
California Cook, Pg. 107 |
Yummy Chinese salad dressing with peanut butter in it. |
| Salad dressing |
Lemon-Garlic Vinaigrette |
All
Around the World Cookbook, Pg. 102 |
|
| Salad dressing |
Lemon-Mint Yogurt Dressing |
All
Around the World Cookbook, Pg. 103 |
|
| Salad dressing |
My current favorite viniagrette |
American
Bistro, Pg. 51 |
I use this recipe a lot. It has both lemon juice and balsamic
vinegar. I like the combination of flavors. Serve on any mixed salad. |
| Salad dressing |
Raspberry Viniagrette |
The
Cuisine of California, Pg. 88 |
|
| Salad dressing |
Rosy Pink Viniagrette |
The
Taste of Summer, Pg. 132 |
Yummy salad dressing made with fruit juices, port and whipping cream. |
| Salad dressing |
Seattle Caesar Dressing |
The
Schwarzbein Principle Vegetarian Cookbook, Pg. 144 |
|
| Salad dressing |
Sour Cream Dressing |
Cookery
for 1 or 2, Pg. 56 |
|
| Salad dressing |
Dijon Sesame Vinaigrette |
|
In blender or food processor, add 1 teaspoon grainy Dijon
mustard, salt, pepper, 2 tablespoons rice vinegar, 2 tablespoons sesame
seed oil. Turn on blender and slowly add 2 tablespoons olive
oil. Serves 2 on salad. |
| Salad dressing |
Summer Vinaigrette |
The
Taste of Summer, Pg. 340 |
|
| Salmon |
Springtime Salmon Salad |
The
California Cook, Pg. 113 |
|
| Salsa |
Green Chile Salsa |
The
Cuisine of California, Pg. 273 |
|
| Salsa |
Skewered Shrimp with Cilantro and Green Salsa |
The
Cuisine of California, Pg. 128 |
|
| Salsa |
Tomatillo Salsa |
American
Bistro, Pg. 183 |
The spiciness was just right when made with 1 serrano chile. |
| Sauce |
Aioli with Basil |
Vegetables on the Grill: A Menu Cookbook by Kelly McCune |
Good served with grilled vegetables. |
| Sauce |
Bittersweet Hot Fudge Sauce |
The
Taste of Summer, Pg. 334 |
Serve with Frozen Praline Mousse. |
| Sauce |
Caramel Sauce |
American
Bistro, Pg. 155 |
I had to make this twice to get it to work. When I used a larger
sauce pan and put it over high heat, it only took 6 minutes to turn a golden brown and
smell like caramel. Continually swirl the pan and watch carefully so it doesn't burn. |
| Sauce |
Chocolate Sauce |
All
Around the World Cookbook, Pg. 551 |
I added Amaretto to the sauce. |
| Sauce |
Joe's Mustard Sauce |
USA
Cookbook, Pg. 484 |
This sauce is great served with crab or shrimp. |
| Sauce |
Raspberry Sauce |
The
Cuisine of California, Pg. 283 |
Terrific sauce! Important to push sauce through a
strainer to remove seeds. |
| Sauce |
Spinach Pesto |
The
Taste of Summer, Pg. 351 |
|
| Sauce |
Strawberry Sauce |
The
Taste of Summer, Pg. 337 |
|
| Sauce |
Tarragon Sauce |
|
|
| Sauce |
Tartar Sauce |
The
New Basics Cookbook, Pg. 378 |
|
| Sausages |
Pasta Shells with Peppers, Mushrooms, and Sausages |
The
Taste of Summer, Pg. 111 |
For 6 people, I made the full sauce and 1 pound of pasta (instead of 1 1/2
pounds). |
| Sausages |
Sausage and Sun-Dried Tomato Risotto |
Quick
Cuisine, Pg. 94 |
|
| Sausages |
Sausage Cooked the French Way |
Quick
Cuisine, Pg. 78 |
|
| Sausages |
Sausages with Lentils and Ancho Chile Butter |
The
Cuisine of California, Pg. 180 |
|
| Sausages |
Wrapped Sausages with Potato Rosti |
The
Quick Recipe Cookbook, Pg. 95 |
|
| Sausages, kielbasa |
White Bean and Sausage Soup with Peppers |
The
Silver Palate Cookbook, Pg. 159 |
|
| Sausages, kielbasa |
White Bean, Leek, and Sausage Soup |
The
Instant Bean, Pg. 106 |
|
| Sausage, pork chorizo |
Mexican Chicken with Raisins and Almonds |
The
Cuisine of California, Pg. 149 |
|
| Scallops |
Grilled Scallop Brochettes with Almond Caper Relish |
The
California Cook, Pg. 190 |
Serve with rice and salad. |
| Scallops |
Sauteed Scallops with Zucchini and Mushrooms |
The
Taste of Summer, Pg. 178 |
|
| Scallops |
Scallops and Shiitake Mushrooms with Pea Puree |
Cooking
to Beat the Clock, Pg. 76 |
Looks beautiful on the plate. Light dinner. |
| Scallops |
Scallops Brochette with Spicy Caribbean Salsa |
The
Taste of Summer, Pg. 181 |
|
| Scallops |
Scallops Provencal |
Quick
Cuisine, Pg. 64 |
|
| Scallops |
Scallops with Fresh Tomatoes, Herbs, and White Wine |
The
Cuisine of California, Pg. 130 |
|
| Scallops |
Seared Scallops in Chipotle Cream |
USA
Cookbook, Pg. 475 |
If you love scallops, this recipe is outstanding! The recipe says it
serves 6, but I make 1 1/2 pounds of scallops and two times the recipe of sauce for only
four people. I serve it with a big salad and lots of sliced baguettes to dip into
the sauce. It's terrific! |
| Scallops |
Seared Scallops with Walnut Persillade |
Quick
Cuisine, Pg. 67 |
|
| Scallops |
Warm Scallop Salad Dressed with Tomato, Mint, and Lime |
The
Cuisine of California, Pg. 87 |
|
| Scones |
Ciji's Scones with Currants |
The
California Cook, Pg. 315 |
Bake on light-colored baking sheets so bottoms of scones
don't get too dark. |
| Shallots |
Tenderloin of Beef with Roasted Shallots and Tarragon |
The
Cuisine of California, Pg. 183 |
Wonderful cream sauce. |
|
Shortbread |
Scotch Shortbread |
|
|
| Shrimp |
Cajun Popcorn |
The
New Basics Cookbook, Pg. 30 |
|
| Shrimp |
Creole Tart with Shrimp |
From Chef Kirk Rose at The Mountain Room Restaurant in
Yosemite |
Yummy appetizer or very light entree. |
| Shrimp |
Ellen's Hot and Sour Soup |
All
Around the World Cookbook, Pg. 136 |
|
| Shrimp |
Goong Waan (Spicy Sweetened Shrimp) |
All
Around the World Cookbook, Pg. 68 |
Yummy!! |
| Shrimp |
Grilled Scampi on a Stick |
USA
Cookbook, Pg. 477 |
Serve with Joe's Mustard Sauce. |
| Shrimp |
Joe's Mustard Sauce |
USA
Cookbook, Pg. 484 |
This sauce is great served with crab or shrimp. |
| Shrimp |
Scampi |
Cookery
for 1 or 2, Pg. 97 |
|
| Shrimp |
Shrimp and Leeks with Toasted Pine Nuts |
Williams-Sonoma
Stir-Fry, Pg. 57 |
|
| Shrimp |
Skewered Shrimp with Cilantro and Green Salsa |
The
Cuisine of California, Pg. 128 |
|
| Shrimp |
Spicy Lemon Shrimp |
The
Cuisine of California, Pg. 7 |
Serve as an appetizer or first course. |
| Slow Cooker |
Chicken Chili in a Slow Cooker |
|
|
| Slow Cooker |
Lentil Soup in the Slow Cooker |
|
|
| Slow Cooker |
Mashed Potatoes in
Slow Cooker |
|
|
| Sorbet |
Confetti Lemon Sorbet |
All
Around the World Cookbook, Pg. 551 |
|
| Souffle |
Cheese Souffle with Spinach and Chicken |
The
Taste of Summer, Pg. 104 |
Took about 2 hours to make. |
| Souffle |
Cheesecake Souffle |
The
Cuisine of California, Pg. 245 |
|
| Souffle |
Chocolate Almond Souffle Cake |
The
Cuisine of California, Pg. 248 |
Can be made ahead. Looks beautiful and tastes great. |
| Soup |
Armenian Lentil and Apricot Soup |
Please
to the Table : The Russian Cookbook, Pg. 88 |
Wonderful soup! |
| Soup |
Cheddar Cheese Soup |
Grilling
from the Garden, Pg. 71 |
Outstanding soup!! |
| Soup |
Chicken Soup |
Cookery
for 1 or 2, Pg. 84 |
|
| Soup |
Clam Chowder with Potatoes and Bacon |
Cooking
to Beat the Clock, Pg. 115 |
|
| Soup |
Corn Chowder with Red Peppers |
The
Taste of Summer, Pg. 90 |
|
|
Soup |
Cream of Lentil Soup |
|
|
| Soup |
Cream of Lentil Soup |
The
Daily Soup Cookbook, Pg. 130 |
|
| Soup |
Creamy Mushroom Soup |
Quick
Cuisine, Pg. 33 |
I used one half white mushrooms and one half portabella mushrooms. |
| Soup |
Creamy Wild Mushroom Soup |
All
Around the World Cookbook, Pg. 163 |
This soup is outstanding! I used fresh shiitakes, instead of dried. |
| Soup |
Dilled Carrot Soup |
The
Cuisine of California, Pg. 36 |
Can use a hand-held blender instead of putting soup in food processor or
blender. |
| Soup |
Ellen's Hot and Sour Soup |
All
Around the World Cookbook, Pg. 136 |
|
| Soup |
Gazpacho |
Cookery
for 1 or 2, Pg. 39 |
|
| Soup |
Herbed Cucumber Soup with Walnuts |
The
Taste of Summer, Pg. 83 |
|
| Soup |
Lentil Soup in the Slow Cooker |
|
|
| Soup |
Lentil Soup with Thyme and Balsamic Vinegar |
The
California Cook, Pg. 55 |
I used sliced Aidell's Moroccan Sausage with Pistachios
instead of ham, mushrooms instead of celery, and added garlic and ground
cumin. |
| Soup |
Lobster Bisque |
The
Schwarzbein Principle Cookbook, Pg. 120 |
Rich and yummy!! |
| Soup |
Minty Pea Soup |
Quick
Cuisine, Pg. 32 |
|
| Soup |
Moroccan Chicken Soup |
Cooking
to Beat the Clock, Pg. 116 |
|
| Soup |
Moroccan Curried Lentil Soup |
The
Schwarzbein Principle Cookbook, Pg. 107 |
|
| Soup |
Mulligatawny Soup with Toasted Spices and Nuts |
Yamuna's
Table, Pg. 99 |
Outstanding soup!! |
| Soup |
New England Clam Chowder |
The
New Basics Cookbook, Pg. 372 |
|
| Soup |
Puree of Vegetable Soup with Pesto Swirl |
American
Bistro, Pg. 38 & 179 |
Terrific soup! I used hand-held blender to puree soup
right in the pot and it worked great! |
| Soup |
Roasted Butternut Squash-Sweet Potato Soup with Herbed Sour
Cream |
American
Bistro, Pg. 37 |
Wonderful for Thanksgiving or Christmas dinner. |
| Soup |
Spicy Black Bean Soup with Nachos |
Meatless
Dishes in Twenty Minutes, Pg. 84 |
We both loved it! |
| Soup |
Sue's Easy Bean
Soup |
|
|
| Soup |
Sue Shields' Creamed
Spinach Soup |
|
|
| Soup |
Three-Onion Soup |
The
Cuisine of California, Pg. 34 |
Takes about 2 1/2 hours to make. Tastes yummy! |
| Soup |
Warm Bean Soup with Braised Greens |
The
Rose Pistola Cookbook, Pg. 64 |
|
| Soup |
White Bean and Sausage Soup with Peppers |
The
Silver Palate Cookbook, Pg. 159 |
|
| Soup |
White Bean, Leek, and Sausage Soup |
The
Instant Bean, Pg. 106 |
|
| Soup |
White Bean, Pasta, and Swiss Chard Soup |
Williams-Sonoma
Soup, Pg. 90 |
|
| Sour cream |
Baked Yams with Sour Cream and Chives |
The
Cuisine of California, Pg. 216 |
|
| Southwestern-style |
Southwestern-style Beef Chili |
American
Bistro, Pg. 95 |
A tasty chili for a crowd. 1 1/2 recipes serves 18 (with leftovers) |
| Southwestern-style |
Southwestern-Style Salad |
Meatless
Dishes in Twenty Minutes, Pg. 55 |
|
| Southwestern-style |
Grilled Lime-Cilantro Chicken with Tomatillo Salsa |
American
Bistro, Pg. 76 |
Southwestern-style grilled chicken. Nice fresh taste. Tender
chicken. |
| Soy |
Fruity Soy Shake |
|
In blender, mix 1 banana, 6 large fresh strawberries, 1/2
cake silken tofu, 3/4 cup plain soy milk, juice from 1/2 lemon, 1 T. maple
syrup. |
| Spaetzle |
Egg Spaetzle |
The
New German Cookbook, Pg. 230 |
|
| Spaetzle |
Zinfandel-Braised Short Ribs with Mustard Spaetzle and Aromatic Vegetables |
The
Kitchen Sessions with Charlie Trotter, Pg. 174 |
I made this recipe for 10 people, which took time and a lot of steps, but
the ribs were wonderful, very tender and tasty. No one even needed a knife to cut
them. And the plates looked beautiful. |
| Spinach |
Baked Goat Cheese with Chutney Vinaigrette |
The
Taste of Summer, Pg. 66 |
|
| Spinach |
Baked Sonoma Goat Cheese with Emerald Sauce |
The
Cuisine of California, Pg. 25 |
Serve as a first course. It looks beautiful. |
| Spinach |
Cheese Souffle with Spinach and Chicken |
The
Taste of Summer, Pg. 104 |
Took about 2 hours to make. |
| Spinach |
Spinach-Carrot Terrine |
The
Cuisine of California, Pg. 17 |
Serve as a first course or as an accompaniment to the main course. |
| Spinach |
Spinach Pesto |
The
Taste of Summer, Pg. 351 |
|
| Squash, butternut |
Roasted Butternut Squash-Sweet Potato Soup with Herbed Sour
Cream |
American
Bistro, Pg. 37 |
Wonderful for Thanksgiving or Christmas dinner. |
| Squash, summer |
Thai Chicken Salad |
The
Taste of Summer, Pg. 164 |
I used dried apricots and added some lettuce to the salad. |
| Strawberries |
Almond Zabaglione with Strawberries |
The
Taste of Summer, Pg. 299 |
|
| Strawberries |
Strawberry Sauce |
The
Taste of Summer, Pg. 337 |
|
| Strawberries |
White Chocolate Terrine with Strawberries and Praline |
The
Taste of Summer, Pg. 329 |
|
| Stuffing for turkey |
Corn Bread, Leek, and Red Pepper Stuffing Terrine |
The
California Cook, Pg. 285 |
Yummy for Thanksgiving. I use two bags of Mrs. Cubbison's cornbread
stuffing. I also add a jar of chestnuts instead of the water chestnuts. Also,
I have made it with three white onions instead of the leeks. |
| Sweet Potatoes |
Roasted Butternut Squash-Sweet Potato Soup with Herbed Sour
Cream |
American
Bistro, Pg. 37 |
Wonderful for Thanksgiving or Christmas dinner. |
| Sweet Potatoes |
Wrapped Sausages with Potato Rosti |
The
Quick Recipe Cookbook, Pg. 95 |
|
| T |
|
|
|
| Tacos |
Pork Tacos, California Style |
The
Cuisine of California, Pg. 178 |
|
| Tahini |
Barbecued Lamb with Orange Tahini Peanut Sauce |
The
Taste of Summer, Pg.227 |
Good with Vegetable Lemon Rice and Grilled Japanese Eggplant. |
| Tarragon |
Baked Mustard-Tarragon Chicken |
Quick
Cuisine, Pg. 49 |
|
| Tarragon |
Grilled Marinated Chicken with Dijon Mustard, Tarragon, and Port |
The
Taste of Summer, Pg. 204 |
|
| Tarragon |
Sauteed Chicken Breasts with Mustard and Tarragon |
The
Cuisine of California, Pg. 145 |
Terrific sauce! |
| Tarragon |
Tarragon Sauce |
|
|
| Tarragon |
Tenderloin of Beef with Roasted Shallots and Tarragon |
The
Cuisine of California, Pg. 183 |
Wonderful cream sauce. |
| Tart |
Apple Almond Tart |
The
Cuisine of California, Pg. 254 |
Recipe called for 8 medium Golden Delicious apples, but I found that 4
large ones was enough. |
| Tart |
Pear-Raspberry Almond Tart |
The
California Cook, Pg. 361 |
Outstanding dessert! |
| Thanksgiving dishes |
Corn Bread, Leek, and Red Pepper Stuffing Terrine |
The
California Cook, Pg. 285 |
Yummy for Thanksgiving. I use two bags of Mrs. Cubbison's cornbread
stuffing. I also add a jar of chestnuts instead of the water chestnuts. Also,
I have made it with three white onions instead of the leeks. |
| Thanksgiving dishes |
Cranberry Almond Relish |
The
California Cook, Pg. 419 |
|
| Thanksgiving dishes |
Orange, Kiwi, and Jicama Salad with Lime Dressing |
The
Cuisine of California, Pg. 95 |
|
| Thanksgiving dishes |
Pumpkin Bread Pudding with Eggnog Brandy Sauce |
The
California Cook, Pg. 373 and 424 |
Made with a loaf of Spiced Pumpkin-Hazelnut Bread. |
| Thanksgiving dishes |
Pumpkin Caramel Flan |
American
Bistro, Pg. 148 |
A nice change of pace from regular pumpkin pie for Thanksgiving. |
| Thanksgiving dishes |
Pumpkin Ice Cream Pie with Gingersnap Crust |
American
Bistro, Pg. 154 |
A nice change of pace from regular pumpkin pie for Thanksgiving. |
| Thanksgiving dishes |
Pumpkin Praline Pie |
The
Cuisine of California, Pg. 255 |
|
| Thanksgiving dishes |
Roasted Seasonal Vegetables |
American
Bistro, Pg. 123 |
I fixed these for Thanksgiving. It's always hard to think of a good
vegetable besides yams. |
|
Thanksgiving dishes |
Tarragon Sauce |
|
|
| Tomatillos |
Green Chile Salsa |
The
Cuisine of California, Pg. 273 |
|
| Tomatillos |
Tomatillo Salsa |
American
Bistro, Pg. 183 |
|
| Tomatoes |
Broiled Tomatoes |
Cookery
for 1 or 2, Pg. 127 |
|
| Tomatoes |
Double Cheese Spread with Zesty Italian Salsa |
The
Taste of Summer, Pg. 49 |
|
| Tomatoes |
Greek Salad |
All
Around the World Cookbook, Pg. 112 |
|
| Tomatoes |
Roasted Summer Tomatoes |
American
Bistro, Pg. 122 |
Best made in a ceramic gratin dish. Can be made ahead and served at
room temperature. A wonderful side dish. |
| Tomatoes |
Scallops Provencal |
Quick
Cuisine, Pg. 64 |
|
| Tomatoes |
Scallops with Fresh Tomatoes, Herbs, and White Wine |
The
Cuisine of California, Pg. 130 |
|
| Tomatoes |
Spicy Brown Rice with Eggplant and Tomatoes |
The
Cuisine of California, Pg. 223 |
Can serve with Grilled Lemon-Mustard Chicken. |
| Tomatoes |
Warm Scallop Salad Dressed with Tomato, Mint, and Lime |
The
Cuisine of California, Pg. 87 |
|
| Tomatoes |
Yacout Tomato Marmalade |
All
Around the World Cookbook, Pg. 219 |
|
| Tomatoes, stewed |
Three-Bean Chili |
Meatless
Dishes in Twenty Minutes, Pg. 99 |
|
| Tomatoes, sun-dried |
Grilled Chicken with Sun-Dried Tomato Paste |
The
Taste of Summer, Pg. 205 |
|
| Tomatoes, sun-dried |
Sausage and Sun-Dried Tomato Risotto |
Quick
Cuisine, Pg. 94 |
|
| Torta |
Goat Cheese and Pesto Torta with Hazelnuts |
The
Taste of Summer, Pg. 48 |
|
| Torte |
Chocolate Caramel Walnut Torte |
The
Cuisine of California, Pg. 250 |
Terrific dessert. Takes about 6 1/2 hours, but it's worth it. |
| Tortilla Pizzas |
Tortilla Pizzas |
This is my modified version of a very old recipe from a
Sunset cookbook. |
|
| Turkish dishes |
Banana Bliss |
All
Around the World Cookbook, Pg. 509 |
|
| Turkish dishes |
Zesty Yogurt Slather |
All
Around the World Cookbook, Pg. 56 |
|
| U |
|
|
|
| V |
|
|
|
| Veal |
Grilled Veal Chops with Fresh Thyme |
American
Bistro, Pg. 97 |
This worked well on a grill pan. |
| Veal |
Grilled Veal Chops with Mushroom-Leek Compote |
Seriously
Simple, Pg. 95 |
|
| Veal |
Grilled Veal Chops with Rosemary |
The
Cuisine of California, Pg. 162 |
|
| Veal |
Grilled Veal Sausages with Sauteed Apples and Caramelized Fennel and Red
Onions |
American
Bistro, Pg. 98 |
This is wonderful served with an assortment of mustards. |
| Veal |
Rahmschnitzel (Veal Scallops in Cream Sauce) |
The
New German Cookbook, Pg. 152 |
|
| Veal |
Wiener Schnitzel |
The
New German Cookbook, Pg. 151 |
Yummy! |
| Veal stock |
Pasta Shells with Peppers, Mushrooms, and Sausages |
The
Taste of Summer, Pg. 111 |
For 6 people, I made the full sauce and 1 pound of pasta (instead of 1 1/2
pounds). |
| Veal stock |
Sauteed Lamb Medallions on a Bed of Eggplant with Red Peppers |
The
Cuisine of California, Pg. 168 |
|
|
Vegetable |
Mushroom and Pepper
Medley |
|
Fixed on the grill |
| Vegetable |
Roasted Seasonal Vegetables |
American
Bistro, Pg. 123 |
These were good as a Thankgiving vegetable. It's always hard to
think of a good vegetable besides yams. |
| Vegetable |
Roasted Summer Tomatoes |
American
Bistro, Pg. 122 |
Best made in a ceramic gratin dish. Can be made ahead and served at
room temperature. A wonderful side dish. |
| Vietnamese food |
Vietnamese Summer Rolls |
Fast
Appetizers, Pg. 64 |
Serve with Jade Dip, Pg. 17 and Sweet-and-Sour Apricot Dip,
Pg. 17. |
| Vinaigrette |
Basic Vinaigrette |
The
California Cook, Pg. 410 |
I use 2 tablespoons of red wine vinegar and 1 tablespoon of Balsamic
vinegar. Can be made up to 1 week ahead and refrigerated. |
| Vinaigrette |
Basic Vinaigrette |
|
Finely chop 1 small shallot. Put in bottom of large salad bowl. Add
2 tablespoons raspberry vinegar or balsamic vinegar, 1 teaspoon Dijon mustard, 1/4
teaspoon salt, 1/8 teaspoon finely ground black pepper. While whisking mixture,
slowly add 6 tablespoons extra-virgin olive oil. Let sit until adding the rest of
the salad ingredients. Then toss and serve. |
| Vinaigrette |
Herb Vinaigrette |
American
Bistro, Pg. 176 |
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| Vinaigrette |
My Favorite Vinaigrette |
|
Mix in small container: 1 medium shallot, finely
chopped, 1 teaspoon Dijon mustard, 2 tablespoons sherry wine vinegar, 1/4
cup olive oil, salt and pepper to taste. |
| W |
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| Waffles |
Belgian Waffles |
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| Walnuts |
Chocolate Caramel Walnut Torte |
The
Cuisine of California, Pg. 250 |
Terrific dessert. Takes about 6 1/2 hours, but it's worth it. |
| Walnuts |
Herbed Cucumber Soup with Walnuts |
The
Taste of Summer, Pg. 83 |
|
| Walnuts |
Seared Scallops with Walnut Persillade |
Quick
Cuisine, Pg. 67 |
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| Watercress |
Baked Sonoma Goat Cheese with Emerald Sauce |
The
Cuisine of California, Pg. 25 |
Serve as a first course. It looks beautiful. |
| Wild Rice |
Wild Rice |
Cookery
for 1 or 2, Pg. 107 |
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| Wild Rice |
Wild Rice, Portobello Mushroom, Blueberry & Walnut Salad |
The
New Cook's Tour of Sonoma, Pg. 250 |
Yummy! Great for making ahead. |
| X |
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| Y |
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| Yams |
Baked Yams with Sour Cream and Chives |
The
Cuisine of California, Pg. 216 |
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| Yogurt |
Fresh Minted Yogurt-and-Cucumber Salad |
Quick
Cuisine, Pg. 142 |
This salad is easy and wonderful, especially with Indian food. |
| Yogurt |
Herbed Cucumber Soup with Walnuts |
The
Taste of Summer, Pg. 83 |
|
| Yogurt |
Lemon-Mint Yogurt Dressing |
All
Around the World Cookbook, Pg. 103 |
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| Yogurt |
Quick and Fragrant Indian Chicken |
Quick
Cuisine, Pg. 46 |
Good served with Coconut Rice and Minted Yogurt and Cucumber Salad. |
| Yogurt |
Zesty Yogurt Slather |
All
Around the World Cookbook, Pg. 56 |
|
| Yorkshire Pudding |
Individual
Yorkshire Puddings |
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| Z |
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| Zinfandel |
Zinfandel-Braised Short Ribs with Mustard Spaetzle and Aromatic Vegetables |
The
Kitchen Sessions with Charlie Trotter, Pg. 174 |
I made this recipe for 10 people, which took time and a lot of steps, but
the ribs were wonderful, very tender and tasty. No one even needed a knife to cut
them. And the plates looked beautiful. |
| Zucchini |
Country Garden Pasta Salad |
The
Cuisine of California, Pg. 107 |
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| Zucchini |
Mexican Chicken with Raisins and Almonds |
The
Cuisine of California, Pg. 149 |
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| Zucchini |
Orzo with Goat Cheese |
The
Taste of Summer, Pg. 120 |
Good served with Grilled Chicken with Sun-Dried Tomato Paste. |
| Zucchini |
Sauteed Scallops with Zucchini and Mushrooms |
The
Taste of Summer, Pg. 178 |
|
| Zucchini |
Thai Chicken Salad |
The
Taste of Summer, Pg. 164 |
I used dried apricots and added some lettuce to the salad. |
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