Appetizers and First Courses
Brie and Apple Appetizers - A surefire hit whenever an appetizer is required for a party.
Buffalo Shrimp From: The Ultimate Shrimp Book by Bruce Weinstein. Read the Review
Paige's Hot Peppered Candied Walnuts From: Party Nuts! by Sally Sampson. Read the Review
Real Onion Dip From: Dip It! by Rick Rodgers. Read the Review
Red Flame Salsa From: Dip It! by Rick Rodgers. Read the Review
Salmon Tarts This simple hors d'oeuvres uses only three ingredients.
Szechuan Cold Garlic Shrimp From: The Ultimate Shrimp Book by Bruce Weinstein. Read the Review
Tapenade Cracker Bites This very easy nibble uses all prepared foods.
Wild Mushroom Soup From: Welcome to My Kitchen by Tom Valenti. Read the Review
Breakfast Dishes
Berry Breakfast Bread A delicious bread you can enjoy any time of the day.
Buttermilk Pancakes with Blueberry Sauce From: A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison. Read the Review
Buttermilk Scones with Raisins - Here is a simple recipe for buttermilk scones that turn out fluffy and buttery in absolutely no time.
Classic Cheese Strata From: A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison. Read the Review
Cinnamon Rolls From: A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison. Read the Review
Apple Cinnamon Stuffed French Toast From: Recipe for a Country Inn by Donna Leahy. Read the Review
Tropical Fruit Parfait From: A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison. Read the Review
Charleston Shrimp and Grits From: A Real American Breakfast by Cheryl Alters Jamison and Bill Jamison. Read the Review
Main Courses
Oven-Crisped Chicken with Maple Vinegar Sauce From: The Elements of Taste by Peter Kaminsky and Gray Kunz. Read the Review
Classic Swiss Cheese Fondue From: Cheeses from Switzerland
Cumin and Oregano Rubbed Turkey with Chorizo and Cornbread Stuffing From: Our Latin Table by Fernando Saralegui. Read the Review
Braised Lamb Shanks From: Welcome to My Kitchen by Tom Valenti. Read the Review
The Full-Tilt Boogie BLT From: The BLT Cookbook by Michele Anna Jordan. Read the Review
Lamb Shank and a Stew of Lentils, Apricots, Almonds and Wild Ramp From: The Elements of Taste by Peter Kaminsky and Gray Kunz. Read the Review
Nonya-Style Chicken or Pork Satay From: Asian Grilling by Su-Mei Yu. Read the Review
Salmon with Walnuts and Dried Cranberries From: In the Hands of A Chef by Jody Adams. Read the Review
Salmon Roulade with Garlic Potatoes From: Recipe for a Country Inn by Donna Leahy. Read the Review
Barbecued Sea Trout with Grapefruit-Ginger-Shallot Sauce From: The Elements of Taste by Peter Kaminsky and Gray Kunz. Read the Review
Shrimp Fra Diavolo From: The Ultimate Shrimp Book by Bruce Weinstein. Read the Review
Soba Noodles with Grilled Vegetables and Sesame-Ginger Dressing From: Asian Grilling by Su-Mei Yu. Read the Review
Fresh Tomato Soup with Seared Eggplant Sandwiches From: In the Hands of A Chef by Jody Adams. Read the Review
Spaghetti with Lemon - An easy, delicious recipe that showcases parmesan cheese.
Steamed Yucca with Mojo From: Our Latin Table by Fernando Saralegui. Read the Review
Side Dishes
Asparagus with Peas and Spring Onions From: Local Flavors by Deborah Madison. Read the Review
Potato Salad with Bacon and Tomatoes From: The BLT Cookbook by Michele Anna Jordan. Read the Review
Next Page: Desserts and Beverages
