Intermediate recipes

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Dish Name	Comments
"Trick" Kibbeh Submitted by Chef
AB's Baby Back Ribs Submitted by Chef
AB's Meatloaf Submitted by Chef
Advent Cookies Submitted by Chef	The authors note that the Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks. They can be used as a substitute for graham crackers for a pie crust.
Aioli Platter Submitted by Chef
Albóndigas (meatballs) Submitted by Chef
Alevench Submitted by Chef
Almond Biscotti Submitted by Chef
Almond Chicken Baked in Cream Submitted by Chef
Amish Yumazuti Submitted by Chef
Angel Chicken Pasta Submitted by Chef
Angel Hair Pasta with Lemon & Chicken Submitted by Chef
Ann Sheehy's Fish Chowder Submitted by Chef
APPLE AND BARLEY PUDDING (IRISH) Submitted by Chef	* Peeled, cored and sliced.
Apple Crunch Muffins Submitted by Chef
Apple Muffins Submitted by Chef
Apple Nut Cake Submitted by Chef	Wonderful and Light. Great with cream or icecream
Apple Pudding Cake Submitted by Chef	MAKES 10 servings. Each serving counts as 1 starch. Each serving has 80 calories and 0 grams of fat.
Apricot Raisin Biscotti Submitted by Chef
Arkansas Cheescake Submitted by Chef	Calories (without topping or crust): 442 (Whole Pie!) Calories with Keebler Graham Crust: 1402 (per serving 175 7 gr fat)
Army Barbequed Chicken Submitted by Chef	For large parties.
Artichoke, Sausage & Parmesan Cheese Stuffing Submitted by Chef	For vegetarian direction, use mushrooms instead of sausage, and add vegetable broth instead of chicken broth
Bacon Buns Submitted by Chef
Baked Custard #3 - diabetic Submitted by Chef	Yield: 6 servings Exchange 1 serving: 1/2 fruit and 1/2 medium-fat meat Calories 1 serving: 82
Baked Custard - diabetic Submitted by Chef	Makes 3 servings. 1 Serving - 80 calories and is 1/2 whole milk exchange. Personal note from Ursula Taylor - to cut back on fat - use egg substitute and low fat or skim milk.....I also see no reason why you can't change the vanilla extract to other extracts to change the flavor of the custard...
Baked Custard Pie Submitted by Chef
Baked Halibut with Orzo, Spinach and Cherry Tomatoes Submitted by Chef	s just a little special
Baked Ham Submitted by Chef
Baked Pasta with Chicken Sausage Submitted by Chef
Baked Rigatoni Submitted by Chef
Baked Spring Rolls Submitted by Chef
Baked Ziti Submitted by Chef
Baklava II Submitted by Chef
BAKLAZHANNAYA IKRA (EGGPLANT CAVIAR ODESSA ST Submitted by Chef	Russian
Bama Hors d-oeuvers Submitted by Chef
Banana pudding Submitted by Chef
Banana-Oatmeal-Pecan Bread Submitted by Chef	Hearty bread
Bannana Cream Pie Submitted by Chef
Banoffee Pie Submitted by Chef
Barbara Holt's Rum Cake Submitted by Chef
Barbecue Sauce for Chicken Submitted by Chef
Barbecued Shrimp and Chicken Submitted by Chef
Baseball Cupcakes Submitted by Chef
Basic Pie Crust Submitted by Chef
Basque Country Chicken Submitted by Chef
Bayerische Vanillecreme (Bavarian Vanilla Cream) Submitted by Chef
Bayerisches Kalbfleisch mit Spargel (barvarian veal with asparagus) Submitted by Chef	* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces
Beef Brisket Submitted by Chef
Beef Burgundy Submitted by Chef
Beef Noodle Shepherd's Pie Submitted by Chef
Beef Pot Pie Submitted by Chef
Beef Stew Submitted by Chef
Beef Stroganoff Submitted by Chef
Beef Stroganoff (Microwave) Submitted by Chef	* Sirloin Steak is to be boneless and sliced into thin strips.
Beef Stroganoff 2 Submitted by Chef
Beef Teriyaki Submitted by Chef
Beer Bread Submitted by Chef
best bhabha-ghanoush Submitted by Chef	s good.
Best Blueberry Muffins Submitted by Chef	makes 12 miffins
Best Ever Meatloaf with Brown Gravy Submitted by Chef
Biriyani Chicken Submitted by Chef	Indian
Black Forest Parfait Submitted by Chef	Nutrients per serving: Calories 116, fat 3.5gm, cholesterol 14mg, carbohydrate 16g, sodium 304mg. Exchanges: Bread 1/2, milk 1/2, fruit 1/2, fat 1.
Blintz Batter (Mama Leah Cookbook) Submitted by Chef
Blue Ribbon White Bread Submitted by Chef	A wonderful white bread that goes well with almost any meal.
Blueberry Pie Submitted by Chef	Per serving: 365 calories, 3.2g protein, 52.3g carbohydrates, 16.7g fat, 4mg cholesterol, 3.7g fiber, 326mg sodium.
Bonnie's Lasagna Submitted by Chef
Bottled Fruit Cake Submitted by Chef	Makes 12 servings. Each serving counts as 1 starch and 1 fruit. Each serving has 178 calories and 1 grams of fat.
Bourbon Chicken Submitted by Chef
Braised Beef Tips Submitted by Chef
Bran Muffins Submitted by Chef	* Very rich and moist muffins with bran, raisins, nuts and dates -- I experimented a lot to find the ultimate bran muffin recipe. I started with a recipe from the "Betty Crocker Cookbook," but I've changed it enough that I'm willing to take all the credit for it. * Using 1/3 hazelnuts and 2/3 walnuts adds a distinctive flavor. * I like to let the batter sit in the refrigerator for a while (a few hours to overnight) before I bake it.
bread, griddle flat Submitted by Chef
Breakfast Fritta with Turkey Bacon & Swiss Submitted by Chef	199 calories, 19 g protein, 5 g carb, 1g fiber, 12 g total fat
Brie-Stuffed Chicken Breasts Submitted by Chef
Brownies Submitted by Chef
Bruschetta 'n Cheese Stuffed Chicken Breasts Submitted by Chef
Buckeye Candy Submitted by Chef
Buffalo Chicken Wing/ Blue Cheese Dip Submitted by Chef	Great party dip. Serve with any dippers, I like to use celery. Tastes like buffalo wings with blue cheese.
Bulgar Tabouli Submitted by Chef
Bun Bo Hue Submitted by Chef
Butter Scrumptious Cream Cheese Coffee Cake Submitted by Chef
Candied Sweet Potatoes Submitted by Chef	sweet, but not too sweet
Candy Cane Cake Submitted by Chef
Cape Breton Oatcakes Submitted by Chef	Anne's note: I prefer the savory version as it is closer to the original Scottish version; my grandmother in Nova Scotia uses 'pinhead' oatmeal, a fine grind of oatmeal sold in the Maritimes, "Ogilivy's" is the most popular brand there. Processing the oats in a food processor for a few seconds should help. "If desired process the oats in a food processor for 10 seconds to get a finer texture...The original recipe for oatcakes likely arrived with Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer's gristmills, a little fat worked with fingertips, and perhaps a touch of sugar, made a crispy baked "cake" to eat with cheese or jam. Over the years, Cape Bretoners (and eventually all cooks across Canada) used rolled oats and more sugar to make a cookie-like oatcake. The Glenghorm Resort in Angonish, Nova Scotia, prints a recipe for these regional favorites on its postcards. Trilibys, a British version, richer and filled with a cooked date mixture, lead to the Date Sandwich Cookies so popular in Canada over the years."
Caramel Custard Cup Submitted by Chef	Yield: 2 servings Exchange 1 serving: 1 lean meat and 1/2 fruit Calories 1 serving: 85
Caramel Marshmellow Delights Submitted by Chef
Caramel-Nut Sticky Biscuits Submitted by Chef	Sour milk may be substituted for buttermilk. For 1 cup sour milk, combine 1 tablespoon vinegar or lemon juice and enough milk to make 1 cup, let stand 5 minutes.
Caribbean Turkey Submitted by Chef	Per serving: 587 calories, 75g protein, 9g carbohydrates, 26g fat (8g saturated), 215mg cholesterol, 1g fiber, 879mg sodium
Carmel Corn Submitted by Chef	t go wrong.
Carmel Popcorn Bars Submitted by Chef	Fun treat for traveling
Carolina Pulled Chicken Submitted by Chef
Carrot Cake Submitted by Chef
Carrot-Ginger Risotto Submitted by Chef
Chambourd Cheesecake Submitted by Chef	good dense cheesecake
Chateaubriand Submitted by Chef
Cheddar Apple Cobbler Submitted by Chef
Cheddar Bacon Treat Submitted by Chef
Cheese Chicken Lasagne Submitted by Chef
Cheese Filled Jumbo Shells Submitted by Chef
Cheesecake Germania Submitted by Chef
Cheesey Veggie Soup Submitted by Chef
Cheesy Pork Chop Casserole Submitted by Chef
Cherry Stuffing Submitted by Chef
Chewy Chocolate Cookie Submitted by Chef	4 1/2 dozen
Chex Party Mix Submitted by Chef
Chicken & Rice Casserole Submitted by Chef
Chicken & Ricotta Fettuccine Alfredo Submitted by Chef
Chicken a la Marengo Submitted by Chef
Chicken and Rice Submitted by Chef
Chicken Bianco Submitted by Chef
Chicken Breasts in Tarragon Sauce Submitted by Chef
Chicken Casserole Submitted by Chef
Chicken Chunks with Peanuts in Spicy Sauce Submitted by Chef	Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted.
Chicken Coconut Curry Submitted by Chef
Chicken Enchiladas Submitted by Chef
CHICKEN GORKY Submitted by Chef	Russian
Chicken in Basil Cream Submitted by Chef
Chicken Kiev Submitted by Chef
Chicken Marbella Submitted by Chef
Chicken Mexico Submitted by Chef	Ideal served with rice. Very tasty with a hint of spice. I use up turkey at christmas with this recipe.
Chicken or Eggplant Cutlets, Italian Style Submitted by Chef
Chicken Pasta Pleaser Submitted by Chef
Chicken Qorma (Mild Curry) Submitted by Chef	s meals while in Balakot, Pakistan working with the earthquake relief effort.
Chicken Soup Submitted by Chef
Chicken Soup with Coconut Milk Submitted by Chef
Chicken Squash Pesto Submitted by Chef	A good amount of vegetables in this.
Chicken Tortellini Soup Submitted by Chef	t get to soggy in the soup.
Chicken with Fruit and Olives Submitted by Chef	Kelly makes this really well
Chicken with Spicy Onions Submitted by Chef	umin powder instead of the seeds.
chicken, fried w/ bbq sauce and flat bread Submitted by Chef	s current favorite
Chili, Basic Submitted by Chef
Chilicdubb Submitted by Chef
Chilled Vanilla Milk Coffee Submitted by Chef
Chinese Fried Rice Submitted by Chef
Chipotle Salsa Submitted by Chef
Choco-Choco Chip Biscotti Submitted by Chef
Chocolate Almond Biscotti Submitted by Chef
Chocolate Amaretto Creme Brulee Submitted by Chef	t go wrong with this creme brulee
Chocolate Cherry Cheesecake Submitted by Chef
Chocolate Cookies with icing Submitted by Chef
Chocolate Covered Easter Eggs Submitted by Chef	This is a great recipe that you can add different ingredients to that will make 4 different kinds of eggs...all yummy.
Chocolate Decadence Submitted by Chef
Chocolate Decadence with Raspberry Sauce Submitted by Chef
Chocolate Mousse Parfaits Submitted by Chef
Chocolate Profiteroles Submitted by Chef	Basically a creme puff
Chocolate Shortbread Cookies Submitted by Chef
Chocolate Silk Pie Submitted by Chef
Chocolate Truffles Submitted by Chef
Chocolate-Almond Saltine Toffee Submitted by Chef
Cinnamon Buns Submitted by Chef	Mmm, mmm, good.
Cioppino Submitted by Chef
Civil War Ginger Spice Cookies Submitted by Chef	Makes 8 dozen Makes a cake type cookie, very good
Clam Chowder Submitted by Chef	Fantastic stuff, this. Batch easily doubled.
Clam Linguine Submitted by Chef
Clam Linguini Submitted by Chef
Clam Spaghetti Submitted by Chef
Coconut Cream Pie Submitted by Chef
Coconut Custard #1 - diet Submitted by Chef	PERSONAL NOTE from Ursula Taylor - folks I see no reason why after making and cooling slightly - instead of spooning into six dessert dishes that you could not then pour into an already baked pie shell and then top with the remaining coconut. Then just adjust exchanges, calories and carbohydrates to reflect the addition of the pie crust. YIELD: 6 servings EXCHANGE, 1 serving: 1/2 low=fat milk, 1 fat CALORIES, 1 serving: 110 CARBOHYDRATES, 1 serving: 9 g
Coconut Shrimp Submitted by Chef
Coffee Crumb Cake Submitted by Chef
Cola Cake Submitted by Chef
Cold Pasta Salad Submitted by Chef
Coleslaw Submitted by Chef
Cool and Citrus Ice Cream Pie Submitted by Chef	PER SERVING with regular graham cracker crust: 199 calories, 4.3 g fat, 20% fat cal, 0.9 g sat fat, 0 mg chol., and 195 mg sodium.
COSSACK CHICKEN & MUSHROOMS Submitted by Chef	Russian
Couscous Submitted by Chef
Couscous With Asparagus and Mandrin Oranges Submitted by Chef
Cranberry Bread Submitted by Chef
Cream Cheese Brownies Submitted by Chef
Cream Cheese Filling Submitted by Chef
Cream Puffs Submitted by Chef
Creamy Fudge Submitted by Chef
Creamy Quick Chocolate Frosting Submitted by Chef	only refridgerate for 10 minutes before spreading
Creole Sauce Submitted by Chef
Crepe Stacks Submitted by Chef
crepes, wheat sugar and gluten free Submitted by Chef	i made up this recipe to go with the whole wheat crepes, for a friend with some dietary restrictions. they are quite tasty. the recipe and directions are based on the whole wheat crepe recipe, with the following flour and soy milk substitutions:
crepes, whole wheat Submitted by Chef	ve found so far, for making vegan whole wheat crepes.
Crispy Easter Nests Submitted by Chef	Yield: "12 nests"
Crispy Fried Chicken Submitted by Chef
Crispy Honey Chicken Submitted by Chef
Crustless mushroom spinach tart Submitted by Chef
Crusty Cheddar Bread Submitted by Chef	* The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather.
Cuban Bread Submitted by Chef
Cuban Roast Pork Loin Submitted by Chef
Cucumber Salad Submitted by Chef
Curried Chicken and Banana Soup Submitted by Chef
Curried Meatballs with Mango Chutney Submitted by Chef
Curry (Indian) Submitted by Chef	Very Good! Use fresh ginger, it is needed! Replace beef with chicken if desired.
Daikon Steak Submitted by Chef	The daikon, or giant Japanese radish, is a long white vegetable with a little bit of a bite to it.
Deep Fried Cajun Turkey Submitted by Chef
Delightful Cheesecake Submitted by Chef	Exchanges per serving: 1 lean meat Calories per serving: 85
Deviled Potato Salad Submitted by Chef
Diabetic Bran Muffins Submitted by Chef	Per serving (1 muffin): calories: 98, carbohydrate: 15 gm, protein: 3 gm, cholesterol: 26 mg, fat: 3 gm, fiber: trace, sodium: 240 mg Exchanges: 1 Starch, 1 Fat
Dooger's Clam Chowder Submitted by Chef
Doritos Casserole Submitted by Chef
doughnuts Submitted by Chef
Dutch Spice Cookies (Windmill Cookies) Submitted by Chef	Makes 3 dozen
Easy Chicken Pot Pie Submitted by Chef
Egg Foo Yung Submitted by Chef
Egg Foo Yung Sauce Submitted by Chef
Eggplant Moussaka Submitted by Chef
Enchilada Sauce Submitted by Chef
Enchilada Sauce (red) Submitted by Chef	medium spiciness, authentic
Enchiladas (Beef) Submitted by Chef
Fettucini Clams Sage & Apple Smoked Bacon Submitted by Chef
Fiesta Casserole Submitted by Chef
Fish Bowl Cake Submitted by Chef
Fish Chowder Submitted by Chef
Flat bread (cracker) Submitted by Chef	Mom cut this out of the newspaper and we made it lots as children.
Fountain's Beef Tourneados Submitted by Chef
Fragrant Beef Curry with Rice Submitted by Chef	Beef could be substitued for chicken. Milk for coconut milk, or 2% milk.
Frantic Mother Cookies Submitted by Chef	Excellent! Substitute part oatmeal for wheat germ
French Chocolate Dessert Submitted by Chef
Fresh Lemon Poppy Seed Cake Submitted by Chef
Fried Onion Rings Submitted by Chef
Fruit and Nut Biscotti Submitted by Chef	Substitute mini chocolate chips for fruit and eliminate lemon peel and juice.
Fruit Tart Submitted by Chef	Per serving: 153 calories, 2 g protein, 24 g carbohydrates, 6 g fat, 0 mg holesterol, 68 mg sodium, 232 mg potassium.
Fruitful Cobbler Submitted by Chef	PERSONAL note from Ursula Taylor - since this is an old cookbook - why not substitute other artificial sweeteners instead of saccharin....but be sure to use one that will hold up to heat... Makes 8 servings. Exchanges per serving = 1 bread, 1 fat and 1 fruit.
Galaktoboureko – Milk Custard Dessert Submitted by Chef	Italian licquour:)
Garden Stuffed Baked Potatoes Submitted by Chef
garlic beef stir fry marinade and sauce Submitted by Chef
Gateau Ganache with Dark Chocolate Sauce Submitted by Chef	A family favourite! (Gnice Gnosh)
General Tso's Chicken Submitted by Chef
German Chocolate Cake Submitted by Chef	Food Exchange per serving: 1/2 BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 50;
German Chocolate Ice Cream Submitted by Chef
German Loaf Cookies Submitted by Chef	Makes about 30 cookies. PER 2 COOKIER SERVING: Calories 85, protein 2 g, carbohydrate 11 g, fat 4 g, calories from fat 42%, dietary fiber trace, cholesterol trace, sodium 92 mg, potassium 56 mg, Joslin Exchanges 1 bread/starch and 1/2 fat exchange
GERMAN SOUR CREAM SOUP Submitted by Chef
Gf Rice Flour Yeast Bread Submitted by Chef
Gibanica (Cheese pita) Submitted by Chef
Gina's Ginger Cake Submitted by Chef
Ginger chicken with bok choy Submitted by Chef
Ginger Snaps, Old Fashioned Submitted by Chef	Makes 10 dozen cookies
Ginger-Beef Stir-Fry Submitted by Chef	This is a modified version from the source. Some measurements are approximate due to making them up as I went
Gingerbread Boys Submitted by Chef
Gingerbread People Submitted by Chef
Gingerbread with Marshmallow Cheese Submitted by Chef
Golden Cornbread Submitted by Chef	makes 16 cups
Golubtsy Submitted by Chef
Good Eats Meatloaf Submitted by Chef
Graham Cracker Submitted by Chef	Great for teething, all the kids enjoyed these crackers! Can use sour milk instead of regular milk and graham flour in place of whole wheat.
Grammy's Dark Rolls Submitted by Chef	NOTES: * Holiday rolls with oatmeal and molasses -- This recipe has long been part of my Thanksgiving tradition. I have long since forgotten its source. * These rolls are really wonderful, but they need time to rise. start them as early in the day as possible. Don't even think about using the quick-rise yeasts.
Grandma Mackay's Cranberry Bread Submitted by Chef	* A festive cranberry-orange nut-bread -- My grandmother MacKay clipped this recipe from the 1951 edition of the Pillsbury Bake-Off competition recipes, and we've made it a family tradition ever since. From time to time my mother and I have both tried to improve on the recipe, but it appears that the recipe is already perfect; every variation we have ever tried has been disappointing by comparison. When I was a boy, before the invention of the food processor, making this bread required cutting the cranberries in half by hand, with a knife, and the person who brought 4 loaves of cranberry bread to the family Thanksgiving meal was more welcome than the person who brought the turkey. Now, between Baker's Secret loaf pans and Cuisinart slicer blades, you can knock out 8 perfect loaves of the stuff while watching one episode of Sesame Street. My grandmother still cuts each cranberry in half with a paring knife, and hers still tastes better than mine. Yield: 2 small loaves. * It takes practice to know when to stop mixing the dough. If you mix too much, the bread gets a chewy texture to it, whereas it should have a very crumbly consistency, like a muffin or cornbread. * It really makes a difference in the texture of this bread to use a shortening that is solid at room temperature, like Crisco. It really makes a difference in the flavor to use fresh orange-peel and not powdered. I prefer walnuts to pecans. * It might seem sensible to try to use the same orange for the peel and the juice, but it is really more trouble than it is worth to try to peel a juiced orange or juice a peeled orange. I usually use two oranges and eat the one that I took the peel from. * This bread keeps well in the freezer. Specifically, it keeps from Thanksgiving to Christmas. It also survives quite well being mailed by parcel post from Indiana to Maryland.
Grandma's Chicken Submitted by Chef
Gravy Submitted by Chef
Green Bean Casserole - Topping Submitted by Chef	This is improved version of the traditional green bean casserole - less salty and much more flavorful
Grilled Southwestern Chicken Breasts Submitted by Chef
Grilled Tuna with Wasabi-Ginger Vinaigrette Submitted by Chef
Ground Beef Enchiladas Submitted by Chef
Guacamole Submitted by Chef
Gulaschsuppe (Goulash Soup) Submitted by Chef	* Beef Broth can be either canned or home made (home made is preferred.)
Ham and Broccoli Bake Submitted by Chef
Harley Davidson Meatloaf Submitted by Chef
Hash Submitted by Chef
Hearthside Cheddar Bread Submitted by Chef	* Apples should be the cooking type (sour not sweet eating apples).
HEBRIDEAN SCOTCH BROTH Submitted by Chef	Neck of mutton may be either whole or in chops (use lamb only if you have to).
Henny Youngman's Cheese Blintzes Submitted by Chef
Herb and Garlic-Rubbed Pork Roast Submitted by Chef
Herbed meatballs Submitted by Chef	for use in lasagne
Ho Ho Bars Frosting Submitted by Chef
Home-made Granola Submitted by Chef	This is not difficult so long as you stir it well when you add the sugar and honey and every 15 minutes when cooking.
Home-made Yogurt Submitted by Chef	t allow the milk to boil over, this is just a mess.
Homemade Chocolate Angel Food Cake Submitted by Chef
Homemade Ginger Ale Submitted by Chef
Honey-Mustard Chicken Submitted by Chef
Hot Chocolate Submitted by Chef
Hungarian Stuffed Red Bell Peppers Submitted by Chef	Hungarian
Indian chicken curry (Jhunjhunu) Submitted by Chef
ITALIAN BARLEY (VEGAN) Submitted by Chef	Nutrition (per serving): 177 calories Total Fat 1 g (5% of calories)
Italian Cheese Bread Submitted by Chef
Italian Macaroni and Cheese Submitted by Chef
Italian Marsala Bread Submitted by Chef
Japanese Country Style Pork & Potatoes Submitted by Chef
Japanese Pancake Submitted by Chef	Good for light supper with beer as well. This is a vegan version of very popular Japanese street meal.
Jason's Lasagna Submitted by Chef
Julie's Kitchen Sink Dal Submitted by Chef	uses pressure cooker
Key Lime Pie Filling Submitted by Chef
Killer Cheesecake Submitted by Chef
kolachke Submitted by Chef
Krumkaka Submitted by Chef	You need a krumkaka iron to make these cookies
Kugelis Submitted by Chef
Kung Pao Chicken Submitted by Chef
Kung Pao Chicken Stir-fry Submitted by Chef
La Bomba Submitted by Chef	New York Cookbook by Molly O'Neill, 1992.
Lamb Submitted by Chef
Lamb Tagine Submitted by Chef	A great subtle flavor! A wonderful dish for a friendly get-together. Can be served with couscous and cucumber raita. I made it with ground lamb.
Lasagna Submitted by Chef
Lasagne Submitted by Chef
Latte Cake Roll Submitted by Chef
Lefse Submitted by Chef
Lemon Chicken Tenders Submitted by Chef
Lemon Couscous Salad Submitted by Chef
Lemon Sherbert Submitted by Chef
Lemon Sponge Pie Submitted by Chef
Lemon Squares Submitted by Chef
Lemon-Dill Sauce Submitted by Chef	ed scallops, shrimp or lobster. I served it with Phyllo-Wrapped Salmon and it was just the right thing.
Lemon-Oregano Grouper with Vegetables Submitted by Chef
Lemon-Raspberry Muffins Submitted by Chef
Lentil Soup with Frankfurters Submitted by Chef	Leek or Green Onion should be finely chopped.
Linafelter Favorite Chocolate Cake Submitted by Chef
Liptў Cheese Spread (Liptauer) Submitted by Chef	The cheese which is the base of this spread originally came from a north Hungarian area called Liptў. The Austrians who make a similar mixture call the spread itself Liptauer or, more correctly Liptauer garniert. Since in Hungary, Liptў is only the name of the cheese itself, this causes unneccesary mixups in non-Hungarian recipes. If you are unable to buy the real sheep's milk cheese a very similar product called Brindza which comes from Romania, can generally be purchased in the better cheese stores. The basic MUSTS are the sheep's milk cheese, paprika, onion and caraway seeds. All the other ingredients are optional. In my home town I would not eat this cheese spread at my friend's house, because her mother also put capers and sardines in the mixture. In aristocratic houses and at the National Casino the spread was served topped with Beluga Caviar, which makes a very good combination, particularly if you get tired of eating caviar in the traditional way. Trieste, on the Adriatic was part of the Austro-Hungarian Empire until the treaty of Trianon in 1920, but even then it had a strong Italian food influence. The same cheese spread was made in Trieste with Gorgonzola cheese substituting for the sheep's milk cheese and Mascarpone, a fresh cream cheese, substituting for the butter.
Lisa Ludwig's Chili Submitted by Chef
Liver Louisianne Submitted by Chef
London Cheesecake Submitted by Chef	Looks good
Lord and taylor's scotch broth Submitted by Chef
Low Fat Lentil Chili Submitted by Chef
Luscious Cream Puffs Submitted by Chef
Luscious Lasagna Submitted by Chef
Luscious Lemon Chicken Submitted by Chef
Macaroni and cheese Submitted by Chef
Macaroons Submitted by Chef	Makes 3 dozen cookies
Maple Bourbon Sweet Potato Pie Submitted by Chef	the potatoes, so that you are sure to break down all of the starches. Website: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28448,00.html
Maple Bourbon Sweet Potato Pie - Test Submitted by Chef
Marco Island Key Lime Pie Submitted by Chef	The "Key" limes have a sharper taste than regular ones, but they're similar to the yellow limes you can find in Mexican markets. You can use the regular limes, but the pie won't have the tartness it's supposed to
Marinated chicken for stir-fry Submitted by Chef
Marinated Soy Chicken Submitted by Chef	You can substitute sugar, brown sugar, Equal, etc. Any type of vinegar will work.
Mashed Potatoes Submitted by Chef
Meat Loaf Submitted by Chef
Meat Piquant / Myaso Pikantnoe Submitted by Chef	ll cut out cheese and go easy on the mayo in the soufle and definitely will use lean beef, instead of regular. Also, smaller meat balls would look better. I added sauted garlic and carrots on top, in addition to onion.
Mediterranean Eggplant and Tofu Gratin Submitted by Chef
Melted Ice Cream Cake Submitted by Chef
Mexican Bubble Bake Submitted by Chef
Mexican Manicotti Submitted by Chef
Mexican Wedding Cake Cookies Submitted by Chef	Can use walnuts instead of pecans.
Microwave Sirok Submitted by Chef	Slovak
Mimi's Famous Eclair Ring Submitted by Chef
Miniature Cheese Cakes Submitted by Chef
Mint Chocolate Chip Ice Cream Submitted by Chef
Mocha Chocolate Chip Submitted by Chef	Makes 15 large cookies
Mocha Fingers Submitted by Chef	Lots of work but soooo good
Mock Duck Submitted by Chef
Mock Shortbread Cookies - Diet Submitted by Chef	SERVING SIZE: 1 cookie EXCHANGES: 1/2 Starch/bread and 1 Fat. NUTRIENT CONTENT per serving: CAL 89, FAT 5 gm, Na 23 mg, Fiber 0 gm, PRO 2 gm, CHO 9 gm, K 14 mg, Chol 11 mg.
Molded Cranberry Relish Submitted by Chef	* For years my mother required us to taste her ever-changing version of a fresh cranberry relish she insisted serving at Thanksgiving and Christmas. The unanimous family response to the inevitably bitter dish was, "Do we have to?" Then one year a friend came to Thanksgiving dinner and contributed what is now known simply as "the recipe." Mom never tried to improve on this addictive relish. Yield: Serves 8-10. * The most difficult step is in unmolding the relish. I always spray my mold very lightly with a coating of an aerosol cooking oil (such as "PAM") before filling it with the relish. When it's time to unmold, I run a thin spatula around the outside of the molded relish to barely loosen it, place the serving plate on top and invert the mold and plate. I rarely have to dip the mold in hot water to loosen the relish. * I usually use a standard ring mold and put the dressing in a footed compote which sits in the center of the unmolded ring of relish.
Mongolian Beef Submitted by Chef
Monster Coffin Cake Submitted by Chef
Monterey Mexicali Chops Submitted by Chef	best with fresh salsa
Moo Shu Chicken Submitted by Chef
Mormor's Oatmeal Tollhouse Cookies Submitted by Chef
Moroccan Lamb Couscous Submitted by Chef
Moussaka Submitted by Chef	d make 350 next time and maybe add some diced veggies.
Mrs. Field's Cookies Submitted by Chef	About 100 cookies
Mushrooms stuffed with Couscous Submitted by Chef
Mussels with Pasta Submitted by Chef
Mutton Curry (Jhunjhunu) Submitted by Chef
Naan Submitted by Chef
Nainano Squares Submitted by Chef	s great any time of year. Chocolatey good!
No Peekie Chicken Submitted by Chef
No-Knead Rustic Bread Submitted by Chef
Not Such an Angel Cake Submitted by Chef
Old Settlers' Baked Beans Submitted by Chef
Open faced breakfast sandwiches Submitted by Chef
Orange chicken with broccoli and cashew Submitted by Chef
Orange Cream Cake Submitted by Chef
Orange Date Nut Cake Submitted by Chef
Orange Jello Salad Submitted by Chef
Oreo & Fudge Ice Cream Cake Submitted by Chef
Oreo Cheesecake Submitted by Chef
Oven Fried Corn Flake Chicken Submitted by Chef	Crush but do not pulverize the corn flakes.
Paella Submitted by Chef	The them is Spanish
Pan Roasted Duck Breasts Submitted by Chef	t dry out.
Pan-fried Scallops Mexicana Submitted by Chef
Parmesan Chicken with Balsamic Butter Sauce Submitted by Chef
Party Taco Salad Submitted by Chef
Pasta Da Vinci Submitted by Chef
Pasta Dough Submitted by Chef
Pasties Submitted by Chef
Pasties, Yupper Cornish Submitted by Chef
Pau's Induction-legal Breakfast Mini-quiches Submitted by Chef	You can add any chopped cooked vegetables to these if you want too!
Pavlova Submitted by Chef
Peach Upside-Down Cake Submitted by Chef
Peanut Brittle Submitted by Chef
Peanut Butter & Chocolate Cookie Cups Submitted by Chef
Peanut Butter + Chocolate Pie Submitted by Chef
Peanut Butter Chocolate Layer Bars Submitted by Chef
Pecan Nut Pie Submitted by Chef	From Mrs J D Graber, Elkhart, Indiana
Penzey's Shepherd's Pie Submitted by Chef
Perohi Dough Submitted by Chef
Pesto Stuffed Steaks Submitted by Chef
Pheasant curry Submitted by Chef
Philadelphia 3-Step Cheesecake Submitted by Chef
Philly Steak Sandwich Submitted by Chef
Picadillo (peek-uh-DEE-yo) Submitted by Chef
Pie - Strawberry Submitted by Chef
Pig Pickin' Cake Submitted by Chef
Pizza Dough a-la Mama Submitted by Chef
Pizza, thick crust Submitted by Chef	makes 2 medium pizzas
Placek Swiateczny (Christmas bread) Submitted by Chef
Pork Loin with Cranberry Apple Stuffing Submitted by Chef
Pork Loin with Spinach Stuffing Submitted by Chef
Pork with Ancho Sauce Submitted by Chef
Portugese Stew with Turkey Sausage Submitted by Chef
Pot-Roasted Turkey Submitted by Chef
Potato Deutscher Submitted by Chef
Potato Scones Submitted by Chef
Povitica Sweet Bread Submitted by Chef
Privyazhi k sebe muzha Submitted by Chef	I usually use only one large can of salmon. If the sauce turns out thick, add some milk or cream
Pumpkin Pie Submitted by Chef	makes two 9 inch pies.
Pumpkin Pie Crust Submitted by Chef
Pumpkin Walnut Cookies Submitted by Chef
Puttanesca Submitted by Chef
Quiche Lorraine Submitted by Chef
Ranch Chicken Submitted by Chef
Ranger Cookies Submitted by Chef	Makes 4 dozen
Rasberry Coffee Cake Submitted by Chef
Ratatouille Submitted by Chef
Red Snapper with Hawaiian Pesto Sauce Submitted by Chef	You may want to cut down on the ginger. I tested it out and the ginger, although a great taste, was a bit strong. Make sure to use large lemons so you get enough juice to help the ingredients break down in the blender.
ribs Submitted by Chef
Rice Pilaf Submitted by Chef
Rice with Lime Submitted by Chef
Rice, slow cooked Submitted by Chef
Rich Burnt Sugar Cake Submitted by Chef
Ricotta Pancakes with Blueberry Sauce Submitted by Chef	Super-light pancakes! You could substitute other fruit and adjust sweetness to taste.
Rinderrouladen (Beef Rolls) Submitted by Chef	* Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips.
Roast Chicken Submitted by Chef	Sunday dinner at its finest.
Roasted Beet Borscht Submitted by Chef
Rocky Road Ice Cream Submitted by Chef
Rolled Sugar Cookies-Mom’s Best Submitted by Chef
Rolls Submitted by Chef
Roman Bread Submitted by Chef	Decent as a pizza dough
Rosemary-Scented Chicken and Potatoes Submitted by Chef
Rosettes Submitted by Chef	Need an rosette iron
Salmon Ball Submitted by Chef
Sausage Broccoli Chowder Submitted by Chef
Sauteed Chicken Breast Submitted by Chef	This makes a wonderfully browned yet very moist sauteed chicken breast. Full of flavor and golden brown, pair the chicken with any vegetable or side dish for a full meal.
Savory Frosted French Bread Submitted by Chef
Savory Zucchini and Tomato Casserole Submitted by Chef	You'll need a saute pan and a casserole dish (sprayed with Pam) as well as the ingredients.
Scalloped Oysters Submitted by Chef
scalloped potatos gf Submitted by Chef
Scrambled Eggs Submitted by Chef
Scrambled Eggs Benedict Submitted by Chef	Nutritional information per serving: calories - 236, protein - 13 g, total fat - 12 mg, saturated fat - 2 g, carbohydrates - 18 g, cholesterol - 67 mg, fiber - 0, added sugar - 0, sodium - 449 mg. * This only has a quarter of the cholesterol of standard Eggs Benedict. You can reduce the sodium by 200 mg. if you substitute chicken or turkey for the ham.
Scuppernong Ice Cream Submitted by Chef
Seafood Lasagna Submitted by Chef
Seafood Lasagne Submitted by Chef	put less milk if the sauce gets too runny
Sesame Tofu Submitted by Chef
Shanghai Noodles Submitted by Chef
Shepherd's Pie Submitted by Chef
Short Crust Sweet Pasty Submitted by Chef	To make one 30 cm (12 inch) tart mould
Shortbread Submitted by Chef
Shortbread (buttery) Submitted by Chef	Makes 2 dozen
Simple tomato sauce Submitted by Chef	for lasagne
Sizzlin' Chicken Skewers Submitted by Chef
Sloppy Joes Submitted by Chef
Somoosa - Beef Submitted by Chef
Somoosa - Dough Submitted by Chef
Somoosa - Ghee Submitted by Chef
Sour Cream Pound Cake Submitted by Chef
Sour Cream Turkey Enchiladas Submitted by Chef
Spaghetti Submitted by Chef
Spaghetti Squash Soup Submitted by Chef
Spanish Rice Bake Submitted by Chef
Spice Molasses Cookies Submitted by Chef	Esther loved these at the park!
Spicy Pumpkin Cake with Chocolate Chunks Submitted by Chef
Spicy Stir-Fried Sesame Chicken with Green Beans and Shiitake Mushrooms Submitted by Chef
Spider Cupcakes Submitted by Chef
Spinach Enchiladas II Submitted by Chef
Spring Risotto Submitted by Chef
Steak & Brocoli Stir-Fry Submitted by Chef	Note that the recipe preperation time includes slow cooking rice. Quick cooking rice would cut down on the recipe time significantly.
Stir-Fried Vegetables with Chicken or Pork Submitted by Chef
Stir-fry basics Submitted by Chef
Stollen (Christmas bread) Submitted by Chef
Strawberry - Banana Salad Submitted by Chef	This can also be put in a graham cracker crust and dressed up as a pie - but add the crust to the exchanges and nutritional information. EXCHANGES per serving w/o the topping: 1/4 fruit, 1/4 milk Serving size ~ 1/8 of salad, Calories: 40, Fat: .5 gm, Protein: 4 gm, Carbohydrate: 5 gm, Sodium: 88 mg, Cholesterol:1 mg
Strawberry Jam Submitted by Chef
Strawberry Pie Submitted by Chef
Strawberry Pretzel Salad Submitted by Chef
Sugar fudge (Sucre A? la crA?A?me) Submitted by Chef
SUMMER ASPARAGUS SOUP Submitted by Chef	* A light and simple asparagus soup -- Every summer, it seems, the grocery stores are glutted with cheap asparagus. Most of the classical recipes for asparagus soup produce a hearty winter-style soup. Here's a simple recipe for a delicious, light, thin soup that is more in keeping with the time of the year that the glut occurs. You can leave out the chicken broth to make it a meatless soup, but it does require egg yolks. Yield: Serves 4-6. * The slicing disk on a food processor does an excellent job of slicing the asparagus for this recipe. You can use a food mill, a china cap, or an ordinary sieve to strain the cooked asparagus out of the broth. * Don't try to make this soup as a low-salt soup by leaving out the salt. It will taste like dishwater if you cook the asparagus for an hour without salt. Don't try to skimp on time by leaving the cooked asparagus in the broth unstrained. It will ruin the texture.
Sweet & Spicy Lentil Stew (Sue) Submitted by Chef
Sweet Cream Doughnuts Submitted by Chef
Sweet Potato Casserole Submitted by Chef	s a popular dish with guests last 2 years!
Sweet Potato Chicken Barley Soup Submitted by Chef
Taco Pasta Salad Submitted by Chef
Tamarind Chicken in White Curry Sauce Submitted by Chef
Tandoori chicken Submitted by Chef