All recipes » 600 or more calories

	Raspberry Almond Chocolate Mousse #SummerofPudding by Patricia Stagich Raspberry Almond Chocolate Mousse #SummerofPuddingSummer is here and it's time to celebrate! - Kozy Shack is hosting a 3 month celebration dedicated to enjoying the simple moments in life with delicious Kozy Shack pudding. The Summer of Pudding kicks off with National Chocolate Pudding Day today!KOZY SHACK is hosting giveaways on…	1 vote 638 views
	Strawberry Peach Salad by Christine Lamb Strawberry Peach SaladRecipe by Christine Lamb (Christine's Pantry), 2015. All rights reserved.Ingredients:Directions:In a salad bowl, toss together Italian salad mix, peaches and strawberries.Dressing: In a small bowl, whisk together extra virgin olive oil, honey and cinnamon.Just before serving, add dressing and toss to…	1 vote 597 views
	Split Pea Soup with Country Ham and Cornbread Croutons by Nikki S. Moore My pantry is small and I carefully curate the kitchen necessities that fill it. You won’t be surprised to find things like olive oil, pecans, quality balsamic vinegar, and cans of fire-roasted diced tomatoes on my shelves, but the presence of country ham may be a bit unexpected. After all, with so many varieties of cured meats, it…	1 vote 538 views
	Fruit Bread by Walter We have started an amazing little cheese board in one of our outlets, called The Living Room. Here we serve a cuisine which we like to call personal dining. This means, the chef goes to see the guests during breakfast, asks them what they like to have and then will cook a personal menu for them for either lunch or dinner or both. Of…	1 vote 427 views
	Taco Melts by Christine Lamb PagesTaco MeltsA tender, flaky biscuit wrapped around your favorite taco filling is an easy, flavor hot sandwich.Taco MeltsRecipe by Christine Lamb - 2016Ingredients:Directions:In skillet over medium heat, add ground beef, sprinkle with salt and pepper. Just before ground beef is cooked through add onions, sprinkle with salt and…	1 vote 413 views
	Strawberry Ice Cream by Lisa Cooks Strawberry Ice CreamThis evening, my husband Ed and I looked at each other with a look you get to know after about a year of marriage. Oh we wanted it bad. We had: the look of ice cream.Then I realized we had heavy cream so we could make our own. But we didn’t want plain old vanilla. Ed suggested we use the frozen strawberries that…	1 vote 451 views
	Lulu Kebab by Lisa Cooks Lulu KebabLulu kebab is ground lamb with spices. The traditional way to cook it is by forming it into logs around a skewer. However, this is pretty tricky so my family just broils or BBQs them off a skewer. You can even make them into patties like hamburgers. I’ve substituted ground beef and ground turkey for the lamb before and it…	1 vote 414 views
	Brussels Sprout Slaw with Dried Cranberries, Pecans, and Bacon by Nikki S. Moore Many people do not like Brussels Sprouts. This is a fact. I teach cooking classes and offer in-home catering and one byproduct of this is that I learn a lot about what people like and don’t like to eat. List broccoli, sweet potatoes, or green beans…	1 vote 468 views
	Parmesan Gougeres stuffed with Mushroom Duxelle by Nikki S. Moore I’m often asked what my culinary specialty is. It’s a difficult question to answer. My business, which offers in-home cooking classes and personal chef services for dinner and parties, requires me to accommodate many requests. Some clients want nothing more than to learn how to make authentic Italian pasta while others want to…	1 vote 566 views
	Cookies n’ Cream Ice Cream by Nikki S. Moore I grew up in Florida. Summers were hot. Really hot. Parking lots waved and shimmered before your eyes, things left in the car melted, and by 10 am you were ready to give up on any outdoor fun and retreat inside to the a/c.My family was lucky to have a place on the beach and we spent as much time as we could there during the hot…	1 vote 457 views
	On TV: Artichoke and Potato Frittata by Nikki S. Moore I shared a recipe for a frittata with greens, radishes and goat cheese here on Minced blog in early June. It had been a while since I made a version of this easy and satisfying egg dish and it reminded me of how quickly frittatas come together and just how good they are. One can find inspiration for frittatas in abundance at your…	1 vote 463 views
	PUMPKIN PIE by Penny Wantuck Eisenberg My husband adores pumpkin pie, so it had to be one of the first things I learned to make, and I now make it every Thanksgiving . Originally I made a traditional evaporated milk-pumpkin pie , but it wasn’t as firm as my husband would have liked, so I began working with condensed milk. The texture was great, but the pie was bland and…	1 vote 397 views
	Julia Child's Reine de Saba by Signe Johansen They don't make them like Julia Child anymoreYep, I'm officially on the bandwagon of Julia enthusiasts. Spank me with a spatula but I grew up reading cookbooks from the 60's so Julia was a familiar figure in our family - my Mother's vintage edition of that other doyenne of American cookery Fanny Farmer sat alongside the Great…	2 votes 4359 views
	JELLY DONUTS FOR CHANUKAH by Penny Wantuck Eisenberg Every year since my kids left home, I vow not to make jelly donuts, and every year (sometimes just in the nick of time before Chanukah ends), I scurry to get them made. I guess there's just nothing that says Chanukah like freshly fried jelly donuts. That fresh, wonderful quality doesn't last long - hours really, and so this year I…	2 votes 501 views
	Mutton Mushroon Stew - Lightly Spiced Lamb Curry by Rinku Bhattacharya In Indian parlence, mutton reffers to good quality goat meat. Actually way back when – yes I am talking two decades (almost) back, when I was still living in India, lamb was not seen on menus, this has changed.I see students and other give me a look of horror when I tell them about goat meat, but in reality goat meat is very tasty and…	1 vote 511 views

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