Daily Recipes - Lots of New Recipes Posted Every Day!

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Recipe from Bon Appétit

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I found this on the Food Channel site (Australian) and made this today for visitors tonight. I don't have a mixer with a dough hook, so kneaded it on my bench top for 20 minutes. It was very sticky but a tiny bit of flour sprinkled over the bench made it very easy to work. -- posted by JustJanS
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Handley Methodist Cookbook -- posted by True Texas
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yummm -- posted by True Texas
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From the Handley Methodist Cookbook. -- posted by True Texas
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From the Handley Methodist cookbook. -- posted by True Texas
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Recipe from the Handley Methodist Church Cookbook. So many cookbooks want to save the recipes some way. -- posted by True Texas
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From Kraft. Raspberry or cherry jello also works. Cook time includes chilling time. -- posted by flower7
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Adapted from Kosher By Design. Prep time includes marinating time. -- posted by Chocolatl
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Adapted from Kosher By Design. -- posted by Chocolatl
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Makes you forget everything bothin' you. -- posted by gailanng
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Adapted from The Book of New Israeli Food, via jannagur.com. -- posted by Chocolatl
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This is lemon cream, not to be confused with lemon cured which should not even be used in the same sentence. The process makes for the utmost smooth and silky lemon cream. Use to top pavlova, mound on pound cake, spread over cheesecake, make a tart, fill some scones or give as a gift, which with one taste may be impossible to do. Recipe from Dorie Greenspan. Note: It is necessary to follow the instructions precisely and resist tasting and re-dipping the spoon. Enzymes in the mouth break down the cream to a watery consistancy...or so I believe. Chill time not included. -- posted by gailanng
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Adapted from Kosher By Design. Prep time includes marinating time. This can also be prepared on a grill. -- posted by Chocolatl
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Adapted from Kosher By Design. -- posted by Chocolatl
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Adapted from Kosher By Design. -- posted by Chocolatl
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Recipe from Bon Appétit

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Did a restaurant dish ever inspire? Well, Bonefish Grill inspired The Gourmand Mom (blog) to recreate their fontina pork chop dish. Note: Bonefish's recipe is not breaded, but I believe this recipe is adaptable by simply browning the chops without the breading and continuing on. -- posted by gailanng
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To make this recipe you will need some sort of pie iron. I prefer round. -- posted by CP Camper
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I can't be the only one around here that likes pickled okra, can I? Great for martinis and Bloody Mary's. -- posted by gailanng
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This recipe was featured on week 36 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and British Indian Ocean Territory/Chagos is my 36th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources. I did have to guess at the measurements in this recipe, and my mouf was only mildly sweet. It was really good with a little honey drizzled over it. -- posted by GiddyUpGo
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This recipe was featured on week 36 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and British Indian Ocean Territory/Chagos is my 36th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. -- posted by GiddyUpGo
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This recipe was featured on week 36 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and British Indian Ocean Territory/Chagos is my 36th stop. Unless otherwise noted, my Travel by Stove recipes are taken from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. -- posted by GiddyUpGo
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This recipe was featured on week 35 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bouvet Island is my 34th stop. Bouvet Island is a remote, uninhabited island near Antarctica, and sushi is often served aboard the ships that take explorers to this remote destination. -- posted by GiddyUpGo
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This recipe was featured on week 35 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Bouvet Island is my 34th stop. Bouvet Island is a remote, uninhabited island near Antarctica, and sushi is often served aboard the ships that take explorers to this remote destination. -- posted by GiddyUpGo
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By Claudia Sidoti from Food Network Magazine. There are lots of great reviews on their site. -- posted by kitchenslave03
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This is an adaptation from an old family recipe. I've substituted for milk and egg, and added a little extra spice. They are friendly for every major food allergy except wheat. This recipe is forgiving. When I make it for kids, I use whole wheat flour and skimp a bit on the sugar. Add dried fruit if desired. -- posted by subaruthie
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Slow cooker recipe from Food and Wine. Haven't tried it yet, but it has all the flavors I love. You could use all drumsticks or all thighs. The author does not recommend breasts due to the dryness factor. Sounds like it would be good topped with fresh cilantro (never too much cilantro for me) and sliced scallions. -- posted by kitchenslave03
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From lakeside.organic.com. This salad recipe demands those gorgeous colorful heirloom and specialty carrots available at farmers' markets, local nurseries (or your very own garden!). Use different colors of carrots for a beautiful presentation on your picnic table! -- posted by Cookgirl
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You will be delighted with this recipe; make it for 4 or for a crowd.|if you love lasagna, try this easy, healthy version. -- posted by Sage
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A fancy fish. -- posted by AbbaGav
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A fancy fish. -- posted by AbbaGav
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This recipe is embarrasingly easy. -- posted by AbbaGav
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The twist in this recipe is that it has curry and corn to sweeten it. Refreshing on a summer day, and low-cal! Based on a Moosewood recipe. -- posted by AbbaGav
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The best homemade chicken strips I've tried. And easy as can be! -- posted by Barenaked Chef
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