Daily Recipes

Nifty Japanese recipe with a tangy sauce; you really get the ginger in this! Comes together quite easily. From Mark Bittman in the New York Times. -- posted by L'ecole

Yum!!! If you like this kind of dip, you will like the light version of it. Sauteing the garlic and artichokes first adds a really nice flavour. You can eat this cold or heated in the microwave of oven. Enjoy! -- posted by Nif

The blackberry-swirled tops of these individual lemon desserts conceal a delicious surprise: the rich citrus pudding underneath. There's no trick to creating the two layers - simply fill remekins, dot with blackberry sauce, swirl, and bake in a pan with water. The moist, gentle heat makes the top light and cakey and centers smooth and creamy. These treats are fitting summer fare; their flavors are a sweet and tart nod to the season. -- posted by Chef mariajane

You can vary the sweet/sour taste of these sticky chicken thighs by adding more or less lemon juice or honey to taste. -- posted by English_Rose

This recipe is so good and so easy that I always assumed it was on Zaar. But search as I might, I just couldn't find it here. Not only is it easy, it is delicious and makes your house smell amazing! :) It turns out so tender that you can cut it with a fork. If you would like to make it a meal, add a can each of carrots, potatoes, green beans and/or corn about an hour before serving. -- posted by Kat's Mom

This recipe is from the booklet supplied with the Mirro brand Cookie & Pastry Press. There is no refrigeration required. I searched Zaar for the spritz cookie recipes I use from this book, to share with a fellow chef, but they weren't posted yet. *Please see my notes (from the booklet) at the end of the recipe for creaming, mixing and baking suggestions for obtaining the best results possible. -- posted by **Tinkerbell*

Easy, elegant, and amazing! There are a lot of mousse recipes out there, but this one is authentic without being difficult to make. And it will tasted exactly like your favorite chocolate, because that is what you use to make it! The first time I made mousse, my family was not impressed with the "dark chocolate" flavor of the semi-sweet chocolate it called for. I thought, "Mousse should taste like the most amazing chocolate you know." So I decided to use our favorite chocolate from then on. (For us, it is...

A great way to use up left over ham. I usually use the lower fat canned soups. You can also sprinkle crushed cornflakes on top for an extra crunch! -- posted by Hazeleyes

My FAVORITE burger ever- made with chicken or turkey meat it's healthy, but filling. I have also grilled the burgers on the barbeque, and they come out better. -- posted by Nimita Patel

Found this recipe on another site and plan to make it this week. My Honey loves eggplant so this variation should be good! -- posted by Chef #1149251

Delicious. You can use 2 broiler-fryer chickens, cut into serving pieces. I like this over egg noodles, but spaghetti is also very good. -- posted by PolishRuski

I came across the salsa on the Foodnetwork and modified it to use with chicken instead of scallops. The salsa gives the chicken a fresh flavor while not completely overwhelming the grilled flavor of the chicken. -- posted by Charlie J.

A creamy sauce with a perfect blend of fresh basil and roasted red peppers (especially good in summer when basil is in season). Kids and adults will both love it. Pairs well with zucchini and/or chicken either on the side or mixed into the pasta. -- posted by BoxStopsHere

If you're like me, the idea of chocolate and avocados is not an appealing one. You probably think of some bizarre chocolate guacamole or maybe you wonder why anyone would want to ruin chocolate by added avo to it. I'm not a big fan of avocados, so I was hesitant to try this recipe for raw chocolate pots de creme which is made with avocado. Do not hesitate! This is so goooood!! Believe me when I say you can't even tell it's made with avo.

This recipe comes from King Arthur's website. The dough will remind you of choux pastry, but it's made wth gluten-free tapioca starch, which is available in Asian and Latin markets. KA recommends storing them at room temperature. They should be served warm, so reheat briefly in the microwave if they've been made ahead of time. -- posted by duonyte

Adjusting the schedule for the anticipated weather, I did my 15 mile run today. 15.23 miles at an average pace of 9.73. I felt good and decided instead of the scheduled 75 minute run, . . .

This pudding is a wee bit different from your normal bread pudding, you don't make with a custard to pour over before baking, I think you will like it. You can use any bread you like the one in my photo is wholemeal bread, and I used cherries from a jar, but you can use most fruit dried or cooked a bit to soften it. The mix spice I used was cinnamon and ginger, and I used brown sugar, I have also used white. A nice finishing touch is to grate some nutmeg on top. -- posted by Tea Jenny

A slighted spiced version, works out at under 1 syn preserving I use chicken thigh fillets as they are more flavourful make sure your trim off any visible fat. -- posted by pornstarbarbie

Clipped from an old issue of the Houston Chronicle newspaper, this is a great salad, perfect for lunch or a light dinner! -- posted by loof

Recipe is from Rachael Ray's 30-Minute Get Real Meals. I use this all the time for my flank steak and get great reviews. It also can be served with her Hot and Sour Slaw Salad. I didn't include the time for marinating. Recipe calls for 10 minutes and I usually prepare it in the morning and let it sit in the fridge till dinner time. -- posted by mama smurf

Fond this on Eatingwell.com. These sound very interesting and as a fan of both figs and goat cheese placed here for safe keeping. If you?re not a fan of goat cheese, try them with cream cheese instead. -- posted by Debbwl

This gluten free will make a nice treat for Passover, which is rapidly approaching! My family, however, needed no holiday or excuse to devour the entire cake on a Sunday afternoon. This treat is easy to make and even easier to eat. Go ahead, try some and see for yourself. http://www.elanaspantry.com/double-chocolate-orange-torte/ -- posted by Elana's Pantry