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Dilmah Rose With French Vanilla Tea-Smoked FishInspiringly aromatic, with a medium bodied floral note, the flavour of Rose with a hint of French Vanilla… |
Blackswan
Enero de 2013 Avanzado |
1 voto
2717 views
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Potato-Eggplant-BakeThis recipe was developed as a result of a little challenge to our readers. Several were asked to name one of their favorite food ingredients with… |
Rich H
Diciembre de 2012 Intermedio |
1 voto
1497 views
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Tofu, Mushroom and Red Wine SauteThis dish is a little reminiscent of the classic French coq au vin. However, this vegetarian version will be… |
Rich H
Noviembre de 2012 Intermedio |
1 voto
2267 views
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Southwestern Sweet Potato CasseroleI adapted this from a Stuffed Acorn Squash recipe that sounded great. My kids aren't big fans of squash...but… |
John Spottiswood
Noviembre de 2012 Avanzado |
6 votos
6199 views
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Stuffed Zucchini BoatsAs summer draws to a close it's always nice to find a surprise in the garden. We found a few left over zucchinis hidden among the yellowing leaves… |
Rich H
Septiembre de 2012 Intermedio |
1 voto
9486 views
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Chinese Green Tea and Lemon ChickenI created a recipe using loose Chinese Green Tea and lemon as the primary flavor builder for grilled chicken… |
Smokinhotchef
Julio de 2012 Avanzado |
1 voto
4068 views
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Zucchini Tart w/ Sun-dried Tomatoes and AnchoviesI have created another recipe using zucchini and it is quite tasty. This recipe is great for brunch or lite… |
Smokinhotchef
Julio de 2012 Avanzado |
2 votos
4311 views
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Teriyaki Glazed Grilled SalmonThis is an excellent basic grilled salmon dish that i adapted from the Cook's Illustrated cookbook. Their recipe calls for maple syrup...which I… |
John Spottiswood
Junio de 2012 Avanzado |
4 votos
7721 views
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Sunday Roast Pork LoinI have an expansive family and we love each others company. Sundays are fairly laid back and packed with great jokes, laughs and most importantly,… |
Smokinhotchef
Mayo de 2012 Avanzado |
1 voto
5536 views
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Hearty Mediterranean HashThis hash can be served anytime of day or night!! I came up with it in the the a.m., so I served it for brunch. Loads of flavors and satisfy your… |
Smokinhotchef
Mayo de 2012 Avanzado |
1 voto
3046 views
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