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Photo by sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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sueb is looking for: (14 recommendations)
What new recipe will you be making real soon?

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Last updated: Apr. 11, 2013 11:41 am
Posted: Apr. 11, 2013 3:58 am
 
Commented by: sueb
Apr. 11, 2013 4:01 am
The recipe I want to try doesn't show up as a selection to choose! I'll see if I can post it later!
 
Recommended Recipe:
Photo of: Veggie Bangers

Veggie Bangers

Submitted by: WINNIE YEUNG 
Especially good for vegetarian children! Mixed nuts, or your favorite nuts may be used in place of walnuts. 
Recommended by: sueb
Apr. 11, 2013 4:03 am
I'll have to revamp this a bit, but this might be my next challenge!
 
Recommended Recipe:
Photo of: Pesto

Pesto

Submitted by: ANDERVAL 
The perfect, basic, never-fail recipe for pesto. Nothing more to say. Except, try marinating a butterflied leg of lamb with this before grilling. It 's sensational. 
Recommended by: Lindsay
Apr. 11, 2013 4:05 am
I have never made pesto before. Bought two basil packages so I can try this. I am not sure how "packed" the basil should be in the measuring cups. Will be giving this a whirl either today or early tomorrow to use tomorrow for dinner.
Comments:
Lindsay
Apr. 11, 2013 4:06 am
Pardon my morning brain Sue... forgot to say "morning!".
 
Don
Don
Apr. 11, 2013 4:13 am
Hi Lindsay, made this version last night. Worked magic. cheers. Classic Italian Basil Pesto 120ml/8tbsp Extra Virgin Olive Oil 60g/2oz fresh Basil Leaves - rinsed and dried 2 cloves Garlic - peeled 2tbsp Pine Nuts 1tsp Salt 60g/4tbsp Parmigiano Reggiano Cheese - freshly grated 2tbsp Pecorino Romano Cheese - freshly grated 1½oz Butter - softened to room temperature 1lb dried Pasta - spaghettini/spaghetti/fettucine Put the garlic, basil, pine nuts, salt, and olive oil in a bowl (or food processor) and using a blender, blend until the mixture is smooth and creamy; Stir, or if having used a processor, transfer the contents to a bowl, and mix in the 2 grated cheeses; While the pasta you will serve with the pesto is cooking, add 2 tbsp of the pasta water and the butter to the pesto and mix well; When the pasta is done, toss it with the pesto and serve at once.
 
sueb
Apr. 11, 2013 4:28 am
I think packed means as tight as you can get it! I like a lot of basil flavor in my pesto!
 
Lindsay
Apr. 11, 2013 4:37 am
Thanks Don and Sueb. I am using the pesto for sauteed asparagus, mushrooms and green onion (my veggie side dish). It's devine!
 
Commented by: Don
Apr. 11, 2013 4:09 am
Hi, some one was looking re crab cakes the other day and I found the basis for this. Will try, I hope over the next week or so. Cheers. Crab Cakes Ingredients For the crab cakes 2cm/1in piece fresh root ginger, peeled 2 red chillies, seeds removed 250g/9oz white crabmeat 1 tbsp roughly chopped fresh coriander 2 spring onions, finely sliced 2 eggs 7-8 tbsp breadcrumbs plain flour, for dusting 2tbsp/1fl oz olive oil To serve sweet chilli jam few handfuls salad leaves olive oil, for drizzling salt and freshly ground black pepper Preparation method 1.Place the ginger and chilli into a mini food processor and pulse until finely chopped. 2.In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs. 3.Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking. 4.Preheat the oven to 180C/365F/Gas 4. 5.Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes. 6.Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes. 7.Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through. 8.Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper.
Comments:
sueb
Apr. 11, 2013 4:30 am
I wish crab weren't so expensive! I don't live close to the ocean for getting good prices! I remember loving crab cakes when I was young!
 
Recommended Recipe:
Photo of: Curried Carrot Soup

Curried Carrot Soup

Submitted by: Doug Matthews 
Home Town: Princeton, New Jersey, USA
Living In: Mendham, New Jersey, USA
Carrots cooked in vegetable broth are pureed with curry powder and sauteed onions in this soup which is suitable to serve vegetarians. 
Recommended by: Raquel
Apr. 11, 2013 4:11 am
I want to try this.
Comments:
sueb
Apr. 11, 2013 4:31 am
Sounds delicious!
 
Recommended Recipe:
Photo of: Tangy Cucumber and Avocado Salad

Tangy Cucumber and Avocado Salad

Submitted by: Jessie Welch 
Home Town: Shandon, California, USA
Living In: Longmont, Colorado, USA
A great, fresh-tasting picnic salad, it combines avocados, cucumbers, garlic, and green onions with chopped cilantro and the bright flavors of lemon and lime juice. 
Recommended by: Heather
Apr. 11, 2013 4:17 am
Just made this last night! (I know you said hope to make soon... figured it was 'soon enough') It was awesome. I have not had a chance to rate yet. Def gonna give 5 stars. Thought I would miss the olive oil BUT did not at all!
Comments:
Heather
Apr. 11, 2013 4:18 am
Manella - I think you suggested this the other week! Thanks!!
 
manella
Apr. 11, 2013 4:19 am
http://allrecipes.com/personalrecipe/63366828/family-style-tuna-casserole/detail.aspx
 
manella
Apr. 11, 2013 4:20 am
I want to make this soon,it's Don's recipe,i just have to use lactose free but I think it will be fine.
 
manella
Apr. 11, 2013 4:21 am
Your welcome Heather,glad you liked it.
 
sueb
Apr. 11, 2013 4:33 am
You know how it is when you take a quick glance at something? I read this as Tangy Cucumber and Avocado Sandwich! I bet that would also be good!
 
Recommended Recipe:
Photo of: Cauliflower Salad

Cauliflower Salad

Submitted by: Debbwl56 
Living In: Sacramento, California, USA
This is a wonderful option for picnics and grill outs when you are looking for a new take on potato salad. This simple side salad made with cauliflower, peas, and hard boiled eggs can be made the day ahead and chilled until party time! 
Recommended by: Indiana Peggy
Apr. 11, 2013 5:00 am
~~Good morning everyone!~~I need to take a couple of dishes to an event this weekend and think I'll give this a try. See if I bring home an empty bowl.
Comments:
Indiana Peggy
Apr. 11, 2013 5:03 am
By the way: for those of you in Central Indiana, the event I am going to is the Central Indiana Orchid Society's Spring Show at Garfield Park Conservatory (Indianapolis). It will be beautiful. Would love to see you there!
 
Lucky Noodles
Apr. 11, 2013 5:37 am
IP, it will be beautiful! Love orchid's but it is one of the few things I have trouble keeping alive. Enjoy!
 
Indiana Peggy
Apr. 11, 2013 5:45 am
They just need to be the kind that likes to live in your house. Not too much sun or water. Most die of over watering. Or viruses. Many being sold at "big box" stores or supermarkets have viruses. No one can keep them alive and rebloom them. Just enjoy the blooms (that last for weeks) and then toss it. Still cheaper than cut flowers. No guilt!
 
Recommended Recipe:
Photo of: Raspberry Pavlova

Raspberry Pavlova

Submitted by: JELL-O 
A raspberry-flavored meringue shell is topped with fresh raspberries and kiwi slices for an elegant and colorful dessert. 
Recommended by: Nadine
Apr. 11, 2013 5:32 am
hope to do this again but not burn it lo
 
Recommended Recipe:
Photo of: Lemon Custard Filling

Lemon Custard Filling

Submitted by: HILARY2000 
A luscious lemon custard. The perfect filling for white, yellow or citrus cakes! 
Recommended by: Nadine
Apr. 11, 2013 5:33 am
have this on top with whipped cream and fresh berries
Comments:
nanny129
Apr. 11, 2013 11:37 am
yum
 
Recommended Recipe:
Photo of: Honey Mustard Chicken

Honey Mustard Chicken

Submitted by: Carol Alter 
A dollop of apricot jam and a dash of curry take this chicken baked in honey mustard sauce to new heights. 
Recommended by: Saveur
Apr. 11, 2013 7:33 am
Tonight! Need a simple pre, this looks tasty.
Comments:
Saveur
Apr. 11, 2013 7:34 am
that's "prep"!
 
nanny129
Apr. 11, 2013 11:39 am
one i have done!! it nicelove easy- simple clean up:-)
 
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