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 |
|
| 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 |
|
|
|
| Waffles |
Belgian Waffles |
|
|
| 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 |
|
| 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 |
|
| Wild Rice |
Wild Rice, Portobello Mushroom, Blueberry & Walnut Salad |
The New Cook's Tour of Sonoma, Pg. 250 |
Yummy! Great for making ahead. |
| X |
|
|
|
| Y |
|
|
|
| Yams |
Baked Yams with Sour Cream and Chives |
The Cuisine of California, Pg. 216 |
|
| 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 |
|
| 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 |
|
|
| Z |
|
|
|
| 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 |
|
| Zucchini |
Mexican Chicken with Raisins and Almonds |
The Cuisine of California, Pg. 149 |
|
| 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. |
|
|
|
|
