Gourmet Easy-to-Make Recipes from iHaveNet.com

Turkey Tutorial: Tips for a Perfect Thanksgiving Bird

Fri, 20 Nov 2009 13:45:00 EST

You'll find the same basics of oven temperature, timing, seasonings and gravy making in any household cookbook, so I won't repeat them here. What I want to share are the background tips I've picked up over the years for making a perfect Thanksgiving Turkey

Thanksgiving Turkey Stuffing - 3 Super Stuffing Recipes

Fri, 20 Nov 2009 13:45:00 EST

While the tried and true breadcrumb stuffing goes well with virtually anything, wild rice stuffing partners best with such fowl as goose, turkey, chicken and Cornish game hens. Apple-cranberry cornbread enlivens duck, goose, pork and turkey. As for the zesty gingerbread, that compliments turkey perfectly.

Chicken-Apple Sausage, Chestnut, Dried Fruit and Nut Stuffing

Fri, 20 Nov 2009 13:45:00 EST

In my home, stuffing is a highly prized part of the holiday dinner, so I make at least two kinds. The recipe below is a must-have every year. I usually cook it in a large ovenproof casserole, assembling it ahead of time and baking it before serving. This recipe is great for stuffing a 16-pound turkey

Turkey and Succotash Cream Soup

Fri, 20 Nov 2009 13:45:00 EST

Succotash. The name, from a Narragansett Indian word for boiled corn kernels, can't begin to explain the dish that tastes better than you'd imagine. Succotash is a combination of corn and beans and sometimes tomatoes, depending on regional availability and preferences. The formula may seem plain, but when you put the basics together you get a dish that's comforting and tasty.

Pumpkin Pie Bars

Fri, 20 Nov 2009 13:45:00 EST

For the holiday that more than any other is associated with food and feasting, I've got a delicious new pumpkin dessert to add to my menu. Several weeks ago, while discarding some old files, I came across a hand written recipe for pumpkin pie bars that a student had given me more than 20 years ago. Somehow it had been tucked away and left undiscovered.

Ginger Creme Brulee

Fri, 20 Nov 2009 13:45:00 EST

Some might say creme brulee cannot be improved upon in its classical form of cream, egg yolks and sugar. But ginger adds a zesty kick -- but be sure to follow the instructions carefully. This recipe is gluten-free, and makes a perfect light dessert for after heavy holiday dinners

Cranberry Chutney

Fri, 20 Nov 2009 13:45:00 EST

The following chutney recipe omits the usual vinegar because the cranberries yield enough tart flavor on their own. The recipe calls for enough red pepper flakes to deliver substantial heat, but you can reduce the amount if you prefer.

Braised Pork Chops with Apricot Cranberry Sauce

Fri, 20 Nov 2009 13:45:00 EST

Pork chops are perfect for quick meals since they don't take long to prepare. They come from the loin portion of the pig and are available boned and with the bone attached. The following Braised Pork Chops with Apricot Cranberry Sauce recipe is quite the satisfying main course

Braised Pork Chops with Rosemary, Tomatoes and Mushrooms

Fri, 20 Nov 2009 13:45:00 EST

Whenever I discover a recipe that can be made in advance, I tag it for entertaining. Nothing is more reassuring when you have company than knowing that a dish -- especially a main course -- can be assembled ahead and that it requires no last-minute attention. Braised Pork Chops with Rosemary, Tomatoes and Mushrooms definitely falls in this category

Roasted Pork Loin With Granny Smith Apples

Fri, 20 Nov 2009 13:45:00 EST

One of my favorite main-course combinations to cook is roasted pork with apples. Pork is such a wonderful meat. It's full of hearty flavor and texture, yet also mild and sweet. Apples, with their tangy-sweet flavor and crisp, juicy texture, pay the perfect complement to pork, resulting in dishes that are satisfying and down-to-earth

Chicken Breasts Stuffed with Figs, Pancetta and Gorgonzola

Fri, 20 Nov 2009 13:45:00 EST

A delectable trio of Italian ingredients -- dried figs, crispy pancetta and creamy Gorgonzola -- are used as a filling for boneless chicken breasts, which are quickly sauteed until golden. Then a simple sauce, which takes only 5 minutes to prepare, is assembled with the pan drippings, white wine, stock and a swirl of butter

Stew in a Jiffy: Moroccan Lamb Stew

Fri, 20 Nov 2009 13:45:00 EST

Especially during the colder months, I always love a great stew. And it's not hard to understand why. Just imagine the ultra-tender, succulent, bite-sized pieces of meat, poultry, or seafood, all swimming in flavorful liquid. Every spoonful offers soul-satisfying pleasure

Sesame-Ginger Salmon Fillets With Celery Root Puree

Fri, 20 Nov 2009 13:45:00 EST

As you'll see from my recipe for salmon with celery root puree, a recipe I've prepared in the past for the stars attending the Governors Ball following Hollywood's Academy Awards ceremony, the celery root vegetable cooks as quickly as potato. You can even make this puree in advance

Chocolate-Covered Peanut Butter Cups

Fri, 20 Nov 2009 13:45:00 EST

I can understand why many American adults still secretly enjoy that childhood favorite. After all, I fell in love with peanut butter as an ingredient in desserts, cookies, and candies. For instance, Chocolate-Covered Peanut Butter Cups

Huevos Rancheros - Put More Power in Your Breakfast

Fri, 20 Nov 2009 13:45:00 EST

Your morning java may give you that quick jolt to get you on your way, but if you want that get-up-and-go feeling to last throughout the day, there's only one reliable way to get it: take the time to have breakfast like the following Huevos Rancheros recipe

Diet Plays an Important Role in the Quality of Sleep

Fri, 20 Nov 2009 13:45:00 EST

While numerous medical issues such as chronic pain or sleep apnea can interfere with a restful slumber, stress and an overactive nervous system is the culprit for most of us. We may not have much control over work schedules or stress levels, but sleep can be positively or negatively influenced by diet.

White Bean Soup with Pancetta and Swiss Chard

Fri, 20 Nov 2009 13:45:00 EST

There comes a time every year when the urge to make soup grows stronger. Maybe it's that the days are noticeably growing shorter, and there's an occasional hint of crispness in the air. Whatever the reason, now is the time when big soup pots migrate to the stovetop, just begging to be filled with robust soups such as this White Bean Soup with Pancetta and Swiss Chard recipe

Mississippi Apple Pie

Fri, 20 Nov 2009 13:45:00 EST

Once you have the right apples, it's time to start cooking them into a great fall dessert. And that doesn't mean you suddenly have to become a strudel-making expert or even make a traditional two-crust pie. In fact, I came up with a great, easy way to make an apple dessert in a matter of minutes improvising a recipe I playfully called Mississippi Apple Pie

Quiche Lorraine

Fri, 20 Nov 2009 13:45:00 EST

Quiches are easier to prepare than omelets or just about any other egg dish that goes beyond boiling, frying, or scrambling -- especially when you skip making pastry for its shell and start instead with the good-quality store-bought pie pastry. Add a simple salad and a glass of good dry white wine and you have a perfect, satisfying meal

Steamed Fish Filets with Tarragon Butter

Fri, 20 Nov 2009 13:45:00 EST

Steaming is an ideal way to cook delicate fish filets that might otherwise fall apart or dry out if you try to saute, grill, or roast them. And it has one big advantage: instead of having flavor leave the fish and enter the cooking water, steam allows all of the flavor to stay inside the fish.

Fettuccine with Roasted Red Peppers

Fri, 20 Nov 2009 13:45:00 EST

My recipe for Fettuccine with Roasted Red Peppers will show you just how easy it can be to serve pasta whenever you like -- even at every meal! It's a very simple recipe, true to the way so many Italians like their pasta. And it's quick.

Roasted Red Pepper, Wine and Red Lentil Soup

Fri, 20 Nov 2009 13:45:00 EST

Could eating good, flavor-rich, home-cooked food lower Ellen's health care costs -- and still taste like dinner? Yes, it can. My patient Ellen still takes prescription medicine, by the way. But she's now looking at food as tasty, affordable, culinary medicine, too, including this Roasted Red Pepper, Wine and Red Lentil Soup

The Beauty of Brown Butter

Fri, 20 Nov 2009 13:45:00 EST

Brown butter sauce is popular with cooks not only for its versatility but also because it is so simple to prepare. All you need is a pan, a burner and unsalted butter. Once the sauce is finished, it can be used immediately or stored in an airtight container in the refrigerator for up to two weeks. Whether added to a dessert or dressing up an entree or side, brown butter bestows a dash of nuttiness and color to a wealth of foods including the following three recipes

Thai Coconut Sticky Rice with Mango

Fri, 20 Nov 2009 13:45:00 EST

In Thailand, a ripe mango accompanied by steamed sticky rice enriched with coconut cream is a doubly festive dessert. The dessert is simplicity itself: a mango half, sliced or not, occupies a dessert plate next to a small mound of steamed sticky rice that has been seasoned with coconut cream, sugar and salt

Eggplant Recipes, King of Middle Eastern Vegetables

Fri, 20 Nov 2009 13:45:00 EST

Once a stranger on the American culinary scene, eggplant has made great inroads on these shores in the past few decades. Eggplant moussaka has become well known from Greek eateries, eggplant bharta from Indian ones, and ratatouille from French bistros and Baba ghanoush, Middle Eastern roasted eggplant dip with sesame paste. Here's some other recipes for eggplant

Portobello and Goat Cheese Vegetarian Sandwich

Fri, 20 Nov 2009 13:45:00 EST

The portabella mushroom has a meaty texture, and when combined with creamy goat cheese, sun-dried tomatoes and fresh basil leaves become a substantial sandwich. Think of it as a great alternative to the hamburger for your vegetarian friends.

Chicken and Onion Grilled Sandwiches

Fri, 20 Nov 2009 13:45:00 EST

To transform the typical sandwich into a robust meal, layer on flavors and textures. Every additional step you take makes a sandwich more satisfying. In the following delicious example, a fresh chicken breast half takes the place of deli meat. An average chicken breast half will serve two if you slice the breast in half to create two fillets

Emily's Tomato Risotto

Fri, 20 Nov 2009 13:45:00 EST

When a talented assistant of mine returned from a walking tour through the English countryside, she couldn't wait to tell me about a luncheon dish -- a tomato risotto -- she had devoured at a small inn. Not expecting to find an Italian specialty on the British menu, she was stunned by the delectable creativity of this entree and was anxious to try duplicating it at home.

Perfect Pear Dessert Recipes

Fri, 20 Nov 2009 13:45:00 EST

Crisp, crunchy, and sweet, pears are harvested from the middle of August through the end of November. They're great for snacking, as an addition to a salad, or partnered with a smooth blue cheese with a glass of wine. But they can also be used for the following dessert recipes -- Pear and Almond Tart, Poached Pears in Spiced Honey Wine.

Whipped Ricotta Dip with Garlic-Rubbed Toasts

Fri, 20 Nov 2009 13:45:00 EST

What's more popular as an appetizer than a dip? The dip featured here is uncomplicated and quick to assemble. In fact it calls for only four ingredients: good quality ricotta, grated Parmigiano Reggiano, fresh-chopped thyme, and a touch of salt! The toasted baguette slices that accompany it are just as effortless. They are brushed with olive oil, toasted in the oven, and then rubbed with a cut garlic clove.

Maque Choux and Skillet Pork Chops

Fri, 20 Nov 2009 13:45:00 EST

A recipe you can dress up or down, that's comfortable in a breakfast, lunch or dinner menu, and that always makes you look good as a cook. It's called maque choux (pronounced "mock shoe"), and unless you're from Louisiana chances are you haven't heard of it. Think of the best of the harvest -- sweet corn, tomatoes, peppers and onions -- coming together with butter and seasonings, and you've got maque choux.

Doughnut Delight - 3 Doughnut Recipes

Fri, 20 Nov 2009 13:45:00 EST

The doughnut has become an American favorite, no doubt in large part because of how easy it is to make, carry and eat. It isn't that hard to whip up a good batch of doughnuts: Mix together flour, eggs, milk and a leavening agent such as yeast or baking powder. After the ingredients are combined, roll and cut the resultant dough. Give it a try with these three delightful recipes for Churros, Beignets and Chocolate Sour Cream Doughnuts

Modern and Lighter Farmer's Market Cobb Salad

Fri, 20 Nov 2009 13:45:00 EST

Growing up in Los Angeles, I had the opportunity to enjoy just about every version of the famous Brown Derby Cobb salad that was offered. You can still find the original Cobb salad, named after Bob Cobb, the owner of the Brown Derby, at any number of California restaurants. In fact this salad has become a national favorite in restaurants across the country. I've reinterpreted this salad wth the following recipe

Pear, Ginger and Pecan Muffins

Fri, 20 Nov 2009 13:45:00 EST

Stir together flour, sugar, baking powder, salt and cinnamon in a large bowl. Beat together egg, milk and melted butter in a small bowl; pour over flour mixture. Stir just to mix ingredients. Stir in pear, ginger and pecans and walla your well on your way to making Pear, Ginger and Pecan Muffins

Roquefort Stuffed Pork Tenderloin with Roasted Pears

Fri, 20 Nov 2009 13:45:00 EST

In the recipe that follows, tenderloins are split, filled with a Roquefort and herb stuffing, then roasted along with quartered pears. When the tenderloins are roasted and cut, this stuffing, prepared with crumbled Roquefort, fresh breadcrumbs, and generous seasonings of rosemary and thyme, appears as a nugget in the center of each slice, an assertive accent

Caramelized Apples: One Recipe with Many Variations

Fri, 20 Nov 2009 13:45:00 EST

Fresh apples are so good that they barely need any help to become a fabulous dessert. Just a few minutes in a hot skillet with a little melted butter and some spices is all that's needed to caramelize the apples and coat them in delicious syrup. From there, we can use these caramelized apples to make caramelized apple crepes, caramelized apple turnovers or use the caramelized apples to pour over pancakes or ice-cream

Pappardelle Topped with Veal Ragout

Fri, 20 Nov 2009 13:45:00 EST

Pappardelle is a funny name for a wide noodle. The word comes from an Italian verb that means 'to gobble up,' which may be exactly what you want to do after you make this veal dish. In Italy the noodle is often paired with wild boar or hare sauces. This recipe, a lighter take on that Italian classic, is robust and satisfying yet lighter than game-based sauces

Warm Apple and Plum Crisp with Ginger Snap Crust

Fri, 20 Nov 2009 13:45:00 EST

Easier than a pie, but requiring more effort than simply putting out a bowl of fruit, crisps and crumbles are the darlings of home and professional chefs alike. My friends are all avid fans, and the restaurants always list 'a crisp of the season' on their menus. Simple, plain and homey, this Apple and Plum Crisp with a Ginger Snap Crust is a little taste of heaven, especially when served warm with scoops of ice cream

Sausages and Peppers in Beer

Fri, 20 Nov 2009 13:45:00 EST

The following Sausages and Peppers in Beer recipe calls for chicken- or turkey-based sausage. Both deliver the taste and texture you enjoy in sausage, but with less fat and fewer calories than the red-meat counterparts

13 Ways to Add Fruits and Vegetables to Your Diet