December 2009

strict warning: Declaration of views_handler_argument_formula::query() should be compatible with views_handler_argument::query($group_by = false) in /home4/corridor/public_html/frc/sites/all/modules/views/handlers/views_handler_argument_formula.inc on line 0.

Endive with Smoked Salmon

Submitted by recipebob on December 20, 2009 - 5:51pm

Endive with smoked salmon makes a wonderful hors d'oeuvre. These appetizers are easy to prepare, make an elegant presentation, and pair nicely with a refreshing sauvignon blanc.

Tandoori Chicken

Submitted by recipebob on December 18, 2009 - 5:58am

This classic Tandoori Chicken is a roasted chicken delicacy, made with a lively yogurt and spice marinade. The cayenne pepper and other mix of spices give Tandoori a nice kick.

Apricot Chutney with Sweet Bell Pepper

Submitted by recipebob on December 15, 2009 - 9:52am

Apricot chutney makes a delicious appetizer on crackers. And a great condiment with chicken or pork.

Roasted Garlic and Herb Salad Dressing

Submitted by recipebob on December 12, 2009 - 11:00am

This fresh and flavorful creamy roasted garlic and herb salad dressing is prefect on a crisp salad of Romaine lettuce. Made with fat free yogurt and light mayonnaise, this creamy garlic salad dressing is easy on the fat and calories as well.

Steak Tartare

Submitted by recipebob on December 10, 2009 - 5:59pm

Steak Tartare is a gourmet dish made from finely ground or chopped raw beef mixed with various spices and ingredients. The word "tartare" is derived from the name Tartars, an ethnic people from Eastern Europe.

As the legend suggests, the Tartars were a nomadic  people and did not have time to cook the meat. Fortunately, the preparation of Steak Tartare as we enjoy it today has evolved over the methods employed by the nomadic Tartars.

Pear and Green Chile Salsa

Submitted by recipebob on December 9, 2009 - 9:21am

Pear and Green Chile salsa is a lively combination of fruit and chile peppers bursting with great flavor. This fruit salsa is a perfect compliment to grilled fish, pork and chicken.

Pasta with Black Olive Tapenade

Submitted by recipebob on December 8, 2009 - 9:55am

Pasta with Olive Tapenade might look a little distrubing because the olive paste turns the pasta a blackish color. Might even remind you of black squid ink (also a great pasta idea). No less tasty and delicious, olive tapenade is a great idea for pasta.

Refer to this recipe to prepare the black olive tapenade.

Cranberry Salsa

Submitted by recipebob on December 7, 2009 - 8:37am

Fresh Cranberry Salsa is a tangy and terrific way to bring out the full cranberry goodness, it will jump out at you with flavor. Cranberry salsa goes perfect with turkey, pork and quail.

Bearnaise Sauce

Submitted by recipebob on December 4, 2009 - 9:29am

Try this Bearnaise Sauce, very smooth, creamy and tangy. Bearnaise sauce is a great compliment for meat, poultry and vegetables.

Cannellini Beans Tuscan Style

Submitted by recipebob on December 1, 2009 - 10:30am

There is nothing better than Cannellini Beans or Northern White Beans prepared in the Tuscan style from the northern region of Italy.