INDEX FOR ALL RECIPES

We are on our way to our honeymoon with my magnificent and exceptional husband:)

So, you'll have to excuse me but there will be no recipes until about the end of the month. I'll just add the index up until now.

See you soon....

Here is the updated index from beginning to today.

APPETIZER RECIPES:
Bbq Onion Steaks with Honey-Mustard Sauce
Cheese Souffle
Crunchy Chili Onion Rings
Fried Mozzarella with Puttanesca Dipping Sauce
Garlic Knots
Goat Cheese in Grape Leaves with Tomato and Olive Salad
Gouda and Feta Pizzettes
Pinto Beans cooked in Olive Oil - Pilaki
Stuffed Vine Leaves - Yaprak Dolma
Tomato Eggplant Spread
Zucchini Fritters With Herbs And Cheese
Tarragon Pizza Bianca
Wine and Ham Croquettes
White Bean Puree with Sun-dried Tomatoes

SOUP RECIPES:
Brandied Onion Soup with Croque-Monsieur Croutons
French Onion Soup
Lentil Soup with a Curry Crema and Lentil Crackers
Spicy Tomato Soup

SALAD RECIPES:
Avocado and Tomato Salad
Beet And Goat Cheese Salad With Pistachios
Black-eyed Pea Salad
Cucumber Dill Salad
Cucumber, Mustard and Dill Salad
Frisee with Flaked Salmon and Cucumbers
Garlicky Eggplant Salad with Tomato Sauce
Lentil Salad with Balsamic Vinaigrette
Lentil Salad With Tomato And Dill
Mesclun Salad with Shallot Vinaigrette
Mexican Chopped Salad with Honey-Lime Dressing
Mixed Lettuce Chiffonade with Gorgonzola-Herb Dressing
New Potato Salad with Sauteed Onion Vinaigrette
Orzo with Tomaotes, Feta, and Green Onions
Potato and Parmesan Salad
Roasted Red Pepper Salad with Bacon Dressing and Pine Nuts
Roasted Red Pepper Salad with Feta Cheese
Tabbouleh
Tomatoes Stuffed with Fresh Mozzarella and Basil
Veal Cutlets with Arugula and Tomato Salad
Warm Goat Cheese Salad with Grilled Olive Bread

VEGETABLE DISHES:
Baked Garden Tomatoes with Cheese
Brussel Sprouts with White Beans and Pecorino
Couscous with Spiced Zucchini
Eggplant, Zucchini, Onion, Tomato, And Feta Cheese Napoleons
Grilled Zucchini with Greek Spices and Feta Salad
Hand-Mashed Pinto Beans with Cheese
Pinto Beans cooked in Olive Oil - Pilaki
Roasted Eggplant Puree - Hunkar Begendi - Sultan's Delight
Rustic Porcini Onion Stuffing
"Soda Jerk" Beans
Spinach with Sun-dried Tomatoes and Toasted Parmesan Crumbs
Stuffed Vine Leaves - Yaprak Dolma

SANDWICH RECIPES:
Croissant Steak Sandwiches with Caramelized Onions and Horseradish Mayonnaise
Croque Monsieur
Eggplant and Smoked GoudaOpen-Faced Grilled Sandwiches
Grilled Ham and Gouda Sandwiches with Frisee and Caramelized Onions
Homemade Sandwich Bread
Made Up Toast Souffle
Roast Beef Sandwiches with Lemon-Basil Mayonnaise and Roasted Red Onions
Taverna Veggie Sandwiches

SAUCES/DIPS:
Cafe de Paris Sauce and Butter Recipes
Creamy Mustard Sauce
Cucumber Dill Sauce
Fresh Tomato Salsa
Gorgonzola Sauce
Guacamole
Guacamole with Fresh Corn and Chipotle
Herbed Mustard Sauce
Lemon Caramel Sauce and Candied Lemon Slices
Methods for Making Sour Cream
Puttanesca Dipping Sauce
Tzatziki Sauce
White Bean, Garlic, and Tomato Salsa

BEEF RECIPES:
Andouille Burgers with Grilled Sweet Onions and Creole Remoulade Sauce
Baked Meatballs and Potatoes - Firinda Kofte Ve Patates
Beef Stroganoff with Noodles
Cafe de Paris Sauce and Butter Recipes
Cumin-rubbed Rib-Eye Steaks with Two Salsas
Gyro Meat with Tzatziki Sauce
Herbed Lamb Chops with Pinot Noir Sauce
Kicked Up Breaded Pork Chops
Lady's Thigh Meatballs - Kadinbudu Kofte
Lamb Burgers with Feta Sauce
Meatloaf with Barbecue Sauce and Red Onions
Sliced Steak With Arugula
Sloppy Joes
Steak Diane
Stewed Kebabs in a Bowl - Tas Kebab
Veal Cutlets With Thyme Butter Sauce

FISH RECIPES:
Baked Halibut with Tomato, Capers, and Olive Vinaigrette
Frisee with Flaked Salmon and Cucumbers
Salmon Cooked in Parchment Paper

CHICKEN RECIPES:
Chicken Provencale
Grilled Chicken with Mustard Dill Sauce
Roasted Chicken Dinner
Wild Mushroom Chicken Basted in White Wine

POTATO RECIPES:
Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs
Basic Mashed Potatoes
Caramelized Onion-Potato Pancakes
Creamy Herbed Potatoes
Grilled New Potatoes with Parmesan and Herbs
Perfect French Fries
Potato Gnocchi with Gorgonzola Sauce
Potato Gratin with Goat Cheese and Garlic
Potato Gratin With Goat Cheese, Tomatoes, And Olives
Roasted Garlic Mashed Potatoes
Roasted New Potatoes with Spring Herb Pesto
Roasted Potato Wedges With Rosemary Butter
Spotted Pig's Ricotta Gnudi
Warm New Potato Salad with Grainy Mustard

PASTA RECIPES:
Baked Pasta - Pasta Gratin
Castellane with Mascarpone and Roasted Grape Tomatoes
Farfalle with Sausage, Tomatoes, and Cream
Fettuccine With Roasted Tomato Sauce And Parmesan
Greek Style Penne with Fresh Tomaotes, Feta, and Dill
Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce
Pasta with Roasted Provencal Vegetable Sauce
Roasted Vegetable And Prosciutto Lasagna With Alfredo Sauce
Sausage, Cheese And Basil Lasagna
Spaghetti Carbonara
Tricolor Tomato Fettucine

RICE RECIPES:
Basil Risotto
Bulgur and Green Lentil Pilaf
Creole Vegetable Jambalaya
Rice Pilaf
Risotto Con Parmigiano-Reggiano

BREAKFAST RECIPES:
Chorizo and Scrambled Egg Breakfast Tacos

MISC RECIPES:
Basic Pizza Dough
Couscous with Spiced Zucchini
Flat Zucchini Omelet
Fried Carrots
Garlic Croutons
Crepes
Lentil Crackers
Parsley Oil
Parmesan Crisps
Parmesan Popovers
Parmesan Toasts
Salami Crisps with Sour Cream and Basil

DRINK RECIPES:
9 1/2 Weeks
Caffe Medici and Cappuccino Cream
Cosmopolitan
Frozen Margarita
Hemingway Daiquiri
Hummingbird
Hurricane
Limoncello
Strawberry-Banana Smoothie
Turkish Coffee

DESSERT RECIPES:
Almond Thumbprint Cookies
Almond-Plum Buckle
Chocolate Amaretti Peaches
Chocolate-Amaretti Tortes
Chocolate Fondue a La Chalet Suisse
Chocolate-Orange Pots de Creme with Candied Orange Peel
Coconut Flan
Coffee Ice Cream and Mexican Chocolate Sundaes with Cinnamon-Sugar Tortilla Crisps
Dark Chocolate Souffles With Cardamom Creme Anglaise
Dark Chocolate Torte With Spiked Blackberry Coulis
Dark Molten Chocolate Cakes
Dipped Strawberries
Double Chocolate Orange Pudding
Fruit-And-Almond Gratins
Hawaiian Vintage Chocolate Chocolate Souffle with Grand Marnier Chocolate Sauce
Honey-Ginger Pineapple Crepes
Jumbo Black Bottom Coconut Macaroons
Lemon Creme Brulee With Fresh Berries
Limoncello Cheesecake Squares
Mosaic
Old-Fashioned New York-Style Cheesecake with Berry Coulis
Salep Ice Cream
Super Lemony Lemon Squares
Vanilla Lime Pineapple Skewers

Almond Thumbprint Cookies

These are easy to make and not so much time consuming cookies from Gourmet., which are supposed to be Passover cookies, but who cares. I like them anytime:)

There isn't really anything you change with this recipe. You might want to use whole almonds instead of jam if you want a different taste. They come out pretty good.

You can toast nuts in a shallow baking pan in a 350° F oven until golden, 5 to 15 minutes. Enjoy:)

ALMOND THUMBPRINT COOKIES

Ingredients:
3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, melted and cooled slightly
1 large egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
About 2 tablespoons fruit jam, such as raspberry, strawberry, or apricot

Directions:
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. (Be careful not to grind to a paste.) Transfer to a bowl and stir in butter, egg, and extracts until combined well. Chill dough, covered, until firm, about 30 minutes.

While dough chills, put oven rack in middle position and preheat oven to 350°F.

Drop level tablespoons of dough 1 inch apart onto 2 ungreased baking sheets. Roll dough into balls, then chill until slightly firm, about 10 minutes.

Make a 1/2-inch-wide (1/3-inch-deep) indentation in center of each ball using your thumb, index finger, or the rounded end of a wooden spoon. Fill each indentation with 1/4 teaspoon jam and bake, 1 sheet at a time, until tops are pale golden and undersides are golden, 10 to 12 minutes.

Transfer cookies to a rack and cool completely.

Cookies keep in an airtight container at room temperature 3 days.

Makes about 2 dozen.

White Bean Puree with Sun-dried Tomatoes

You could use canned beans to make this recipe faster, but if you have the time' try cooking the dry kind with the herbs. It really makes this dip, which can also be used as a spread on sandwiches. I've taken this recipe from Bon Appetit and do tweak it a little bit.

I use more lemon, and not so much dried tomatoes, which makes the color lighter, not so red.

If you do use canned beans, saute them with the rosemary, and if you like garlic, you can also add some garlic; but don't saute the onions.

This recipe makes quite a lot, so adjust it if you don't want to have too much.

WHITE BEAN PUREE WITH SUN-DRIED TOMATOES

Ingredients:
1 cup dried Great Northern beans
4 cups water
1/2 small onion, quartered
2 4-inch-long fresh rosemary sprigs
1 cup drained oil-packed sun-dried tomatoes
1 1/2 tablespoons chopped shallots
1 tablespoon chopped fresh rosemary leaves
4 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
Salt and pepper to taste
1/4 teaspoon dried crushed red pepper
1/2 cup (or more) boiling water

2 tablespoons chopped fresh parsley
Lemon wedges
Toasted pita triangles

Directions:
Place beans in medium saucepan. Add enough cold water to cover beans by 3 inches. Let stand overnight.

Drain beans well. Return to saucepan. Add 4 cups water, onion, and rosemary sprigs. Bring to boil; reduce heat to low, cover, and simmer until beans are soft, about 1 hour 45 minutes. Discard rosemary sprigs. Drain beans and onion; cool to room temperature.

Using on/off turns, puree drained beans and onion, sun-dried tomatoes, shallots, and chopped rosemary in processor until smooth, stopping occasionally to scrape down sides of bowl. Add 3 tablespoons oil, lemon juice, salt, pepper, and crushed red pepper. Puree until blended. With machine running, gradually add 1/2 cup boiling water. Thin with more water by tablespoonfuls if necessary. (Can be made 2 days ahead. Cover and refrigerate.)

Transfer white bean puree to wide shallow bowl; drizzle with remaining 1 tablespoon oil and sprinkle with parsley. Garnish with lemon wedges. Serve with toasted pita triangles.

Makes 4 cups.

Grilled New Potatoes with Parmesan and Herbs

Wonderful potatoes if you are barbecuing:) This is a very old recipe from Bon Appetit, and I love the mixture of grilled potatoes with fresh herbs.

Don't put the potatoes in foil, they are great if they grill directly on the heat. If they happen to be too small and keep falling off, then make a tray from foil and add the potatoes. And if you want to cook faster, you can also microwave the potatoes before grilling.

If you want to prepare them without a barbecue, you can just roast them in a 350-400 degree oven. Boil or microwave before putting in the oven to bring cooking time down. It works just as well.

Make sure to put the potatoes in the onion/herb mix when they are still hot so the cheese will melt.

The garlic amount is too much for me, I use only one clove. Adjust to how you would like it.

GRILLED NEW POTATOES WITH PARMESAN AND HERBS

Ingredients:
3 pounds small red-skinned potatoes

4 tablespoons olive oil
1 cup thinly sliced green onions
3 tablespoons chopped Italian parsley
3 tablespoons grated Parmesan
3 garlic cloves, finely chopped
2 teaspoons chopped fresh oregano
Salt and Pepper to taste

Directions:
Cook potatoes in large pot of boiling salted water until tender, about 15 minutes. Drain potatoes; cool.

Prepare barbecue (medium heat). Cut potatoes in half; transfer to large bowl. Add 2 tablespoons oil; toss to coat.

Grill potatoes until golden, turning occasionally, about 5 minutes. Transfer to bowl. Drizzle 2 tablespoons oil. Add remaining ingredients; toss to coat.

Season with salt and pepper. Serve warm.