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AllrecipesI didn't think I liked asparagus until trying this recipe at a Christmas dinner. Now I cook it for any special occasion and everyone oooh's and aah's when I say it's on the menu.AllrecipesI had this dish years ago at an ex-boyfriend's house while I was there for Thanksgiving dinner and his mom shared her recipe. I am usually pretty traditional and old-fashioned with my Thanksgiving menu, but always make these because they are so good! My relationship didn't last, but this recipe continues to be a favorite, years later!Taste of HomeThese delicious ribs are often on the menu when my husband and I have company for dinner. The allspice and bay leaf come through nicely, and the meat is very tender. I've been making this stovetop recipe for at least 40 years. -Mary Gill Florence, OregonFood.comI am giving this recipe for the grill method, but it can be easily adapted by browning the pork chops, then adding the rest of the ingredients (with whole blackberries for garnish) to simmer until tender. For a lazyme dinner, I will be posting recipes for shortcut horseradish mashed potatoes and green beans,which is a quick and easy menu we enjoy.Food52You know those weeks when you're just SO busy -- no time to prep any kind of meal, but you also don't want to eat awful food? Thankfully, Middle Eastern food is easy to "hack" by using a few shortcuts (rotisserie chicken, anyone?) to get a fulfilling and yummy meal. This is one of my go-to working mom meals and an awesome addition to a party menu, too. This rollup dish is based on the traditional Palestinian meal, msakhan, which is made with a special bread, tender cooked chicken on the bone, and topped with heaps of sauteed onions and copious sumac cooked low and slow with fresh Palestinian olive oil. It's a labor of love (and time)! For those of us short on time but big on love -- we have shortcuts :) I love this easy taken on msakhan because: 1. It's super quick 2. It always tastes good 3. It's budget friendly 4. It's low-carb friendly 5. It's easily made and ingredients are accessible to all! 6. It can be MADE AHEAD!! I often make the entire chicken/spice/onion mixture and refrigerate it. When ready to eat, I reheat it, roll it up, give it a nice toasting in the pan -- and dinner is served in less than 15 minutes! This recipe was adapted from my sister version of this dish. Try it out and let me know how it goes. Variations are at the bottom! Bel hana wel shefa (Arabic: enjoy it with happiness and good health)!Taste of HomeIn an attempt to duplicate a soup served at an Italian restaurant, I came up with this recipe. Friends and family are willing dinner guests when it's on the menu. —Marilyn Foss, Beaverton, OhioFood and WineSometimes called the vanilla of Southeast Asia, pandan leaves offer a sweet grassy note and faint nuttiness to both desserts and savory dishes. I’ve tasted their unique flavor in steamed rice at Southeast Asian restaurants, wrapped around grilled chicken and fish, and baked into a surprisingly delicious Thai-style durian custard. My favorite health spa even adds it to their water instead of cucumbers or lemons. But I find the leaves particularly delicious infused into creamy ingredients like coconut milk and dairy.This recipe is inspired by a trip I took to Vietnam and my resulting obsession with pandan tea. One day I was frantically putting together a menu for an impromptu dinner party, but I was stuck on what to do for the dessert finale. On this particular day I was sipping my late-afternoon cup of pandan tea (a souvenir from that trip) when the idea struck to steep some of the dried leaves into cream and make a pandan-flavored panna cotta.Panna cotta is my go-to quick dessert. It’s simple to throw together before friends show up and does its magical congealing thing in the fridge while the evening progresses. Aside from the ease in making it, I find the cool, ethereal lightness is really nice at the end of a big meal; it manages to be rich without being heavy. The key is to avoid adding too much gelatin—we’re going for just barely holding its shape and super jiggly here, as opposed to the springy texture of Jell-O.One of my favorite Thai treats is mango sticky rice, and the best version I know has pandan in the coconut sauce that’s spooned on top. With that in mind, I chose mangos for the topping for this pandan-scented dessert. March is prime Ataulfo—aka Champagne—mango season, so be sure to search them out. They are those smaller, kidney-shaped yellow mangos you’ll find at any grocer with a good produce section, but especially at Asian or Latin markets. With extra sweetness and richer flavor than other mangos, they’re perfectly delicious just diced—no need to macerate in sugar or employ other such tricks. But a sprinkling of crushed pink peppercorns on top does add pretty color and a little fragrant punch to complete the dish.I first tried this recipe with the dried pandan leaf tea I’d brought back from Vietnam, but stateside it’s easier to find frozen pandan leaves in the freezer aisle at Asian markets; they revive beautifully once thawed.Food.comSweet Potato is a staple in the Caribbean Islands. It is used as a vegetable, as well as main ingredient in dessert recipes. Rita G. Springer was born in Barbados and educated there. Rita moved to England in 1964 and during her stay, gained the certificate in Nutrition awarded by the Royal Society of Health. In her recipe book entitled "Caribbean Cookbook", Rita presents "authentic recipes, unusual ingredients and exciting cooking"..(the Barbados Sun). I have a special love for Barbados and the people of Barbados and find myself quite frequently referring to the Caribbean Cookbook for dinner party menus. Cook time includes the time it takes to precook the sweet potatoes.Food.comThis dish is paired with recipe #454025 as a side and as part of an dinner party menu from Super Food Ideas. Times are estimated.
