This is a quick and easy main dish, something I sort of whipped up on the spur of the moment.
Ma Lipo’s Apricot-Glazed Turkey with Roasted Onion and Shallot Gravy. I made this for both our thanksgiving and christmas dinners in 2011. It’s my new favourite way to roast turkey.
It’s nearing the end of summer, and you’ve probably had your share of hot dogs, but these Argentine dogs are as far from yellow mustard and ketchup as you can get.
This is a recipe from the Palermo Brothers, a comedy duo, who had the famous tag line “‘Atsa Louie, I’ma Phil”. This appeared in their autobiography of that name. I am pretty sure it’s out of print now, but you can pick up facsimiles still. This recipe appeared in the paper, which is how I got it. It’s a winner!
This makes a very tasty, fall-off-the-bone, barbequed chicken done in the oven.
Frittatas are like fancy omelettes with potatoes. This one is very tasty. This recipe came out of a Williams-Sonoma catalog, which coincidently is where we purchased the frittata pan…
Oh my, this was so good. This is now a go-to recipe for us. Consider adding loose sausage instead of the eggs, or even chicken. Yum! This is definitely one for the houseboat!
This delicious stuffed zucchini recipe can be served as either a sidedish or a maindish.
This one goes in the Holy Cow! file – a lot of vinegary stuff in this recipe!
This is amazing Mac-n-Cheese. It’s a bit heavy on the bacon for how much other stuff is in there, but if you love bacon, this is your dish!
A pretty simple beef hot dish. This is a recipe my Mom found ages and ages ago and inflicted on us. We actually liked it.
You can use just about any round winter squash for this recipe. But steer clear of the field pumpkins meant for jack-o’-lanterns: Their flesh is stringy and less tasty than other varieties.
I threw this together rather spontaneously tonight with things at hand. It’s a pretty simple thing, probably can be the basis for something even better-er.
This sounds so delicious – I might try to create a non-crockpot version as well.
A great dish, easily prepared, and can be combined with so many things.
This is a traditional Alsacian recipe, rather simplified here, but oh so delicious
Pork chops with applesauce has been a staple in many cultures; cooking pork with apples and onions/shallots is a divine way to prepare this meat. This recipe makes things go even better with the addition of cinnamon and sage.
This is the classic roast turkey recipe I’ve been following for some time, when I don’t make the apricot glazed turkey. This is pretty universal.
I don’t have any experience with cooking gnocchi, but this recipe sounds so absolutely wonderful. Another great one from the Half-baked Harvest.
This looks like such a simple recipe, sure to be a favourite!
A rather easy version of that famouse New Orleans dish.
Traditional chicken enchiladas in rolled corn tortillas and baked.
This looks like a super delightful recipe, and easy, too.
Try this garlic scape pancakes recipe from Kitchen Vignettes. These flaky pancakes are a great appetizer or side dish from PBS Food.
A very differently flavoured meatloaf than the usual American style. This is a bit like a loaf of gyros.
a mexican-inspired casserole with chicken and tomatillo sauce
A traditional moroccan dish served each night of Ramadan to break the fast
A Minneapolis Star/Trib Taste section Sunday Supper selection from “The Brokeass Gourmet Cookbook,” by Gabi Moskowitz.
Mung beans turn up in various guises in Asian cooking, with fresh sprouts being the most common form. This favorite dish of southern Vietnam uses yellow mung beans—split dried green mung beans with their husks removed. Nuoc cham is a condiment offered as an accompaniment to myriad Vietnamese dishes, such as these crepes.
A good orange chicken should have just that little bit of sweetness and tanginess to it without being completely overpowering. It should also have that beautiful, slightly sticky gloss and marinade that perfectly coats the chicken. Most orange chicken recipes will have you fry the chicken first to get it nice and crispy, but if you want to make this dish healthier, skip the breading and the frying. Cook the chicken pieces in a skillet, then pour the sauce over and let the chicken and sauce boil until you get that perfect gloss.
Baked pork chops coated in parmesan, flour, and breadcrumbs.
Fragrant cinnamon, oregano and thyme lend an exotic touch to this baked pasta dish. I often make it with ground lamb, although beef is a satisfying substitute. It can be made almost entirely ahead and serves a crowd — two things that make entertaining family and friends easy and enjoyable. From Meredith Deeds.
This sounds like a real winner if done in the slow cooker.
Shallots, garlic, wine, tomatoes, and cream make a fabulous fresh sauce for prawns (or shrimp) and pasta. It is paired with angel hair pasta here, but feel free to use your favorite pasta or even cheese tortellini. Have all your ingredients chopped and ready to go because this dish only takes about 15 minutes to cook from start to finish.
Another recipe my mom found for us to try. It sounds good, except the olives. :P If I’m making this, I’m leaving out the olives.
Carb Pie starts with potatoes! Potatoes are peeled and sliced in thin, but not totally paper thin rounds. Olive oil and Old Bay Seasoning are applied liberally.
The name on this one is rather bland, but it sounds like a good recipe.
Hum… maybe? Another from the same issue as others.
This was a winner of a recipe. I substituted 1/2 cup of red wine for some of the beef broth. (Who wouldn’t??) We had this two nights running and the “ummmmmms” and “oooooos” around the table were pretty awesome.
Bulgogi is a traditional Korean dish, usually with beef. This is a version done in a crockpot, aka slow-cooker.
Carbonara is typically done with bits of proscuitto and bacon and parmesean. This recipe serves 2 admirably.
The family classic, using the meatball mix from Ingabretsen’s.
From the half-baked harvest blog, these “burgers” and onion rings look like they’d be super delicious, and probably a lot healthier than the standard fast-food sort.
I get asked to make this a lot. Before I knew what it was called, I called it “Wild Turkey Surprise.” Now I know better and it’s actually got some legitimacy to it. The basic recipe here started with a recipe from a Sunset magazine cookbook, Favorite Recipes. I’ve modified since then.
Stir-fries are easy and wonderful and you can experiment with all kinds of things. At one point, I just picked up a bunch of fresh veggies and went at it. This is the result. This recipe requires two separate pans, one to cook the vegetables and other to cook the chicken.
Yabbies are a crayfish-like freshwater crustacean from Australia