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Here is a recipe list that says it has over 68,000 recipes in their archives. I am sure if you join, you will beable to put your cookbook together in no time at all =)
Source(s):
http://groups.yahoo.com/group/Sunday_Dinner/join Here is a recipe list that says it has over 68,000 recipes in their archives. I am sure if you join, you will beable to put your cookbook together in no time at all =)

Source(s):

http://groups.yahoo.com/group/sunday_din... Chocolate Ice Cream

Ingredients
3/4 cup sugar
1/4 cup unsweetened cocoa powder
1 envelope unflavored gelatin
4 cups whole milk
3 eggs, beaten
1 teaspoon vanilla

Directions
1. In a large saucepan, combine sugar, cocoa powder, and gelatin. Stir in milk. Cook and stir over medium heat until mixture just starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175 degree F and mixture coats the back of a clean metal spoon. Do not boil. Stir in vanilla. Cover and chill for 4 to 24 hours. (Mixture will be thicker after chilling.)
2. Transfer the mixture to a 4- or 5-quart ice cream freezer and freeze according to the manufacturer's directions. If desired, ripen.* Makes about 1-1/2 quarts.

Nutrition facts per serving:
calories: 124
total fat: 4g
saturated fat: 2g
monounsaturated fat: 2g
polyunsaturated fat: 0g
cholesterol: 61mg
sodium: 54mg
carbohydrate: 17g
total sugar: 16g
fiber: 0g
protein: 5g
other carb: 1diabetic exchange
fat: 1diabetic exchange

Double-Berry Ice Cream

Ingredients
3/4 cup sugar
1 envelope unflavored gelatin
4 cups whole milk
4 eggs, beaten
1 16-ounce package frozen unsweetened whole strawberries, partially thawed, or 4 cups fresh strawberries
1 12-ounce package frozen lightly sweetened red raspberries or 3 cups fresh red raspberries
1/2 cup frozen orange juice concentrate, thawed

Directions
1. Partially thaw frozen strawberries, if using. Mash strawberries slightly to break up; set aside.
2. In a large saucepan, combine sugar and gelatin. Stir in milk. Cook and stir over medium heat until mixture just starts to boil. Remove from heat. Whisk about 1 cup of the hot mixture into beaten eggs; return all to saucepan. Cook and stir for 1 to 2 minutes or until an instant-read thermometer registers 175 degree F and mixture coats the back of a clean metal spoon. Do not boil. Stir in strawberries, raspberries, and orange juice concentrate. Cover and chill for 4 to 24 hours. (Mixture will be very thick after chilling.)
3. Transfer the mixture to a 4- or 5-quart ice cream freezer; freeze according to the manufacturer's directions. If desired, ripen. Makes about 2-1/2 quarts

Nutrition facts per serving:
calories: 94
total fat: 3g
saturated fat: 1g
cholesterol: 47mg
sodium: 36mg
carbohydrate: 14g
fiber: 1g
protein: 3g
other carb: 1diabetic exchange
fat: .5diabetic exchange

Rhubarb-Strawberry Ice Cream

Ingredients
3 cups sliced fresh rhubarb or frozen unsweetened sliced rhubarb (do not thaw frozen rhubarb)
2 cups sugar
2 cups water
1 cup sliced fresh strawberries
3 cups miniature marshmallows
3 tablespoons lemon juice
2 cups whipping cream
Red food coloring (optional)

Directions
1. In a 4-quart Dutch oven combine rhubarb, sugar, water, and strawberries. Bring to boiling; reduce heat. Simmer, uncovered, 10 to 15 minutes or until fruit is very tender, stirring occasionally. Reduce heat. Add marshmallows and lemon juice. Cook and stir until marshmallows are melted. Transfer to a very large mixing bowl; cover and chill in the refrigerator 4 hours or overnight until completely chilled.
2. In a chilled large mixing bowl beat whipping cream with an electric mixer until soft peaks form. Fold whipped cream into chilled fruit mixture. Stir in enough food coloring to reach desired color, if desired.
3. Freeze ice cream mixture in a 4- or 5-quart ice cream freezer according to the manufacturer?s directions. Transfer to a freezer container. Cover and freeze about 4 hours or until firm. Makes about 10 cups (twenty 1/2-cup servings).

Nutrition facts per serving:
calories: 194
total fat: 9g
saturated fat: 6g
monounsaturated fat: 3g
polyunsaturated fat: 0g
cholesterol: 33mg
sodium: 20mg
carbohydrate: 29g
total sugar: 25g
fiber: 1g
protein: 1g
vitamin C: 11%
calcium: 3%
iron: 0%

Pumpkin Ice Cream

Directions
1. In a medium saucepan, combine the whipping cream and brown sugar. Cook over medium heat about 5 minutes until bubbles form around the edges of the pan, stirring to dissolve sugar.
2. In a small bowl beat the egg yolks, cinnamon, nutmeg, allspice, clove, and salt. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture and continue to whisk until smooth. Pour the egg mixture into the cream mixture in the pan. Cook and stir over medium heat until the mixture coats a metal spoon (the mixture should be thick enough to coat the back of a spoon and leave a clear trail when a finger is drawn through it), 4 to 6 minutes. Do not boil. Strain through a fine mesh sieve into a bowl. Stir in the vanilla and the cognac, if desired. Whisk the pumpkin into the custard. Cover surface with plastic wrap to prevent a skin from forming; refrigerate until chilled, at least 3 hours or overnight.
3. Pour the pumpkin custard into a 1-1/2- or 2-quart ice cream maker and freeze according to the manufacturer?s directions. Pack the ice cream into a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes 1-1/4 quarts (ten, 1/2-cup servings).
Chocolate Dipped Ice Cream Cones: Place 1/2 cup semisweet chocolate pieces (or 3 ounces semisweet chocolate, chopped) in a small microwave-safe bowl or ramekin. Microwave, uncovered, on 70 percent power (medium high) for 1 minute; stir. Microwave for 1-1/2 to 3 minutes more, stirring after every 15 seconds, until chocolate is melted and smooth. Spoon chocolate over mouth of cone to cover about one-third of sides. (If chocolate is too thick to spread, stir in 1 teaspoon shortening.) Place cones, top side down, on a waxed paper-lined baking sheet. Chill about 15 minutes or until set.

Nutrition facts per serving:
calories: 269
total fat: 20g
saturated fat: 12g
monounsaturated fat: 6g
polyunsaturated fat: 1g
cholesterol: 168mg
sodium: 89mg
carbohydrate: 21g
total sugar: 18g
fiber: 1g
protein: 3g
vitamin C: 2%
calcium: 7%
iron: 5%

Butter Pecan Ice Cream

Ingredients
1 cup coarsely chopped pecans
1/2 cup sugar
2 tablespoons butter
4 cups half-and-half or light cream
2 cups packed brown sugar
1 tablespoon vanilla
4 cups whipping cream
Ice
Rock salt

Directions
1. In a heavy 8-inch skillet combine pecans, sugar, and butter. On the range top heat mixture over medium heat, stirring constantly, for 6 to 8 minutes or until sugar melts and turns a rich brown color.
2. Remove from heat and spread nuts on a buttered baking sheet or foil; separate into clusters and cool. Break clusters into small chunks.
3. In a large mixing bowl combine half-and-half, brown sugar, and vanilla; stir until sugar is dissolved.
4. Stir in the whipping cream. Freeze cream mixture in a 4- to 5-quart ice cream freezer according to the manufacturer?s directions, using crushed ice and rock salt. Stir in pecan mixture.* Ripen 4 hours. Makes 16 servings (2 quarts).

Nutrition facts per serving:
calories: 482
total fat: 35g
cholesterol: 108mg
sodium: 70mg
carbohydrate: 40g
fiber: 1g
protein: 4g
vitamin C: 2%
calcium: 13%
iron: 4%

Peach Ice Cream

Ingredients
11/2 pounds fresh peaches
1 teaspoon fresh lemon juice
1 recipe Old-Fashioned Vanilla Ice Cream ( will Give after this)

Directions
1. Plunge peaches into pot of boiling water for 1 minute. Drain. When cool enough to handle, peel and pit. Place peach flesh in processor or blender. Add lemon juice. Whirl until pureed.
2. Stir puree into chilled custard for ice cream (see Old-Fashioned Vanilla Ice Cream)
3. Freeze in ice-cream maker according to manufacturer's directions. Transfer to bowl; cover and place in refrigerator-freezer. Makes about 7 cups.

Nutrition facts per serving:
calories: 239
total fat: 15g
cholesterol: 112mg
sodium: 32mg
carbohydrate: 24g
protein: 3g

Old-Fashioned Vanilla Bean Ice Cream

ngredients
2-1/2 cups half-and-half, light cream, or whole milk
3/4 cup sugar
1 4- to 6-inch vanilla bean or 1 tablespoon vanilla extract*
1-1/4 cups whipping cream

Directions
In a large saucepan heat and stir half-and-half, sugar, and vanilla bean (if using) just to a simmer. Remove from heat. Remove vanilla bean; let cool. Using a paring knife, slit vanilla bean lengthwise. Scrape out seeds. Stir seeds (or vanilla extract, if using) and whipping cream into milk mixture. Cover; chill about 4 hours.
Freeze mixture in ice-cream freezer according to manufacturer's directions. Ripen 4 hours. Makes 1-1/2 quarts (twelve, 1/2-cup servings).
*Note: Omit heating the mixture if using vanilla extract.

Nutrition facts per serving:
calories: 205
total fat: 15g
saturated fat: 9g
cholesterol: 54mg
sodium: 30mg
carbohydrate: 16g
fiber: 0g
protein: 2g
vitamin A: 16%
vitamin C: 0%
calcium: 5%
iron: 0%

Appetizer
Toasted Pignoli Pesto Dip

Ingredients
1 tablespoon olive oil
1 cup pignoli nuts (pine nuts)
1-1/2 cups low-fat plain yogurt
1/4 cup purchased basil pesto
1 small head cauliflower, cut into florets and halved lengthwise
1/2 pound snow peas
1/2 pound green beans, trimmed
3 heads Belgian endive, trimmed, leaves separated
Directions
1. Heat oil in a medium skillet over moderate heat. Add nuts and cook, stirring, until golden brown. Transfer to paper towels to drain. Season with salt and pepper; cool.
2. Pulse together nuts, yogurt, and pesto in a food processor until almost smooth. Transfer mixture to a serving bowl; salt and pepper to taste. Chill dip, covered, at least 1 hour before serving.
3. Bring a large pot of water to a boil; add salt and cook cauliflower, stirring, until crisp tender, about 4 minutes. Transfer with a slotted spoon to a bowl filled with ice and cold water. Cook snow peas and beans in boiling water, stirring occasionally, until crisp tender, about 30 seconds for snow peas and 3 minutes for beans. Drain in a colander. Transfer to bowl with ice and cold water; stir until cool. Drain vegetables in colander and pat dry with paper towels.
4. Arrange vegetables on a platter and serve with dip. Makes 12 servings.

Nutrition facts per serving:
calories: 135
total fat: 9.5g
saturated fat: 2g
cholesterol: 3mg
sodium: 69mg
carbohydrate: 8g
fiber: 2g
protein: 6g

Beverages
Strawberry Daiquiri Granita

Ingredients
1/2 cup water
1/2 cup sugar
1/4 cup freshly squeezed lime juice (2 limes)
6 cups strawberries, hulled
1/4 cup white rum
Strawberries, limes

Directions
1. Heat water and sugar in a small saucepan over medium heat until sugar dissolves. Cool. Pour sugar syrup into a large bowl. Stir in lime juice.
2. Puree strawberries in a food processor. Strain and discard seeds. Stir strawberry puree and rum into syrup mixture. Pour into 13 x 9-inch metal baking pan.
3. Freeze for 3 hours, stirring every hour.
4. To serve, place mixture in food processor and pulse for 5 seconds to make a snowlike mixture. Spoon into serving dishes and serve immediately, garnished with additional strawberries, lime and mint, if desired. Makes 6 servings.

Nutrition facts per serving:
calories: 38
total fat: 0g
saturated fat: 0g
cholesterol: 0mg
sodium: 156mg
carbohydrate: 9g
fiber: 3g
protein: 2g
vitamin C: 120%
calcium: 2%
iron: 4%

Salad
Grilled Veggie Garlic-Bread Salad

Ingredients
Olive oil, for rack
1 small round loaf bread (about 6 inches in diameter), cut horizontally into six 1/3-inch-thick slices
2 garlic cloves, halved
1-1/2 pounds yellow squash, trimmed and cut lengthwise into 1/2-inch-thick slices
1 pound medium zucchini, trimmed and cut lengthwise into 1/2-inch-thick slices
1 pound eggplant (peeled, if desired), trimmed and cut lengthwise into 1/2-inch-thick slices
2 bell peppers (red and orange), sides sliced off, stems and seeds discarded
6 ounces part-skim mozzarella, cut into 1/3-inch cubes
2 cups baby arugula
1 cup torn fresh basil leaves
2 to 3 tablespoons red-wine vinegar, to taste

Directions
1. Preheat grill and lightly oil rack. Grill bread slices on rack over moderately high heat, turning once, until golden brown, about 3 minutes. Immediately rub both sides of each slice with cut side of garlic; transfer to serving plates.
2. Arrange all vegetables except tomatoes on lightly oiled rack, season with salt and pepper and grill, turning once, until just tender and golden brown, about 4 minutes for squash and zucchini, 5 minutes for eggplant and bell peppers. Transfer to cutting board and cut into 1-inch pieces.
3. Toss grilled vegetables with tomatoes, cheese, arugula, basil, and vinegar in a bowl; salt and pepper to taste. Mound salad on each bread slice and serve. Makes 6 servings.

Nutrition facts per serving:
calories: 305
total fat: 7g
saturated fat: 3g
cholesterol: 17mg
sodium: 457mg
carbohydrate: 46g
fiber: 6g
protein: 16g

Main Dish
Italian Chicken and Pasta

Ingredients
1 9-ounce package frozen Italian-style green beans
1 cup fresh mushrooms, quartered
1 small onion, cut into 1/4-inch-thick slices
12 ounces skinless, boneless chicken thighs, cut into 1-inch pieces
1 14-1/2-ounce can Italian-style stewed tomatoes, undrained
1 6-ounce can Italian-style tomato paste
1 teaspoon dried Italian seasoning, crushed
2 cloves garlic, minced
6 ounces dried fettuccine, cooked and drained
Finely shredded or grated Parmesan cheese

Directions
1. In a 3-1/2- or 4-quart slow cooker stir together green beans, mushrooms, and onion. Place chicken on vegetables in cooker.
2. In a small bowl stir together undrained tomatoes, tomato paste, Italian seasoning, and garlic. Pour over chicken in cooker.
3. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2- 1/2 to 3 hours. Serve chicken mixture over hot cooked fettuccine. If desired, sprinkle with Parmesan cheese. Makes 4 servings.
4. For a 1-1/2-quart slow cooker: Prepare as above, except use 1 cup green beans, 1/2 cup mushrooms, 1 small onion, 8 ounces chicken thighs, one 8-ounce can tomato sauce, 1/2 teaspoon Italian seasoning, 1 clove garlic, and 3 ounces dried fettuccine. Stir 1 chopped Roma tomato into cooker just before serving. Cover and cook as above. If cooker does not have heat settings, cook for 4 to 5 hours. Makes 2 (1-1/4 cup) servings.

Nutrition facts per serving:
calories: 405
total fat: 7g
saturated fat: 2g
monounsaturated fat: 1g
polyunsaturated fat: 1g
cholesterol: 75mg
sodium: 728mg
carbohydrate: 55g
total sugar: 10g
fiber: 4g
protein: 28g
vitamin A: 0%
vitamin C: 46%
calcium: 15%
iron: 26%

Desserts
Berry Shortcakes

Ingredients
1-3/4 sticks cold unsalted butter, cut into pieces, plus additional for baking sheets
5 cups all-purpose flour, plus additional for dusting
1 cup granulated sugar
5-1/2 teaspoons baking powder
2 teaspoons salt
2 cups plus 3 tablespoons half-and-half
Sanding sugar, for sprinkling
4 cups fresh blueberries
3 tablespoons fresh lime juice
1/2 teaspoon finely grated fresh lime zest
4 cups fresh strawberries, hulled and halved
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated fresh lemon zest
2-1/2 cups chilled heavy cream, beaten to soft peaks

Directions
1. Preheat oven to 400 degree F and lightly butter 2 large baking sheets.
2. Whisk together flour, 1/2 cup granulated sugar, the baking powder, and salt in a large bowl. Add butter and, using fingertips, rub into flour mixture until it resembles coarse crumbs. Using a fork, stir in 2 cups plus 2 tablespoons half-and-half just until a dough forms; transfer to a lightly floured surface. Pat dough into a 10-inch disc (1 inch thick). Using a 2-1/2-inch biscuit cutter, cut into rounds, repatting scraps to make 17. Transfer rounds to prepared pans, placing 1 inch apart, and brush tops with remaining 1 tablespoon half-and-half. Sprinkle tops with sanding sugar and bake in upper and lower thirds of oven, switching positions halfway through, until golden brown, about 25 minutes. Transfer shortcakes on sheets to racks to cool.
3. Meanwhile, toss blueberries with lime juice, lime zest, and 1/4 cup granulated sugar in a large bowl. Toss strawberries with lemon juice, lemon zest, and remaining 1/4 cup granulated sugar in another large bowl. Let both stand 20 minutes at room temperature.
4. To serve, horizontally cut shortcakes in half, add a dollop of whipped cream and berries to bottom halves, and cover with tops. Makes 17 servings.

Nutrition facts per serving:
calories: 470
total fat: 27g
saturated fat: 16.5g
cholesterol: 86mg
sodium: 467mg
carbohydrate: 53g
fiber: 3g
protein: 6g

Smoked Salmon with Lemon-Dill Aioli

Ingredients
10 to 12 alder or apple wood chunks
3/4 cup mayonnaise or salad dressing
2 Tbsp. snipped fresh dill weed
1-1/2 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
1/4 tsp. lemon-pepper seasoning
1 3-1/2- to 4-lb. dressed salmon
8 sprigs fresh dill weed
Lemon wedges

Directions
1. At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.

2. Meanwhile, for sauce, in a small bowl, combine mayonnaise, snipped dill weed, lemon peel, lemon juice, and lemon-pepper seasoning. Cover and chill until ready to serve.

3. Rinse salmon; pat dry with paper towels. Fill cavity of fish with fresh dill weed sprigs. Place salmon on an 18?12-inch piece of greased heavy-duty foil.

4. In a smoker arrange, preheated coals, drained wood chunks, and water pan according to the manufacturer's directions. Pour water into pan. Place fish on foil on the grill rack over water pan. Cover; smoke for 2-1/2 to 3 hours or until fish flakes easily when tested with a fork. Add additional coals, wood chunks, and water as needed to maintain temperature and moisture.

5. To serve, remove skin from one side of salmon. Serve fish with sauce and lemon wedges. Makes 4 to 6 servings.

Nutrition facts per serving:
calories: 661
total fat: 46g
saturated fat: 8g
cholesterol: 95mg
sodium: 541mg
carbohydrate: 2g
fiber: 0g
protein: 57g
vitamin C: 4%
calcium: 3%
iron: 19%

Lemon-Marinated Swordfish with Greek Orzo Salad

Ingredients
1 15x7x1/2-inch cedar or maple grill plank
4 6- to 8-oz. fresh or frozen swordfish steaks, 1 inch thick
2 Tbsp. olive oil
1 tsp. finely shredded lemon peel
1 Tbsp. lemon juice
1 Tbsp. snipped fresh oregano
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
Greek Orzo Salad
Lemon wedges (optional)

Directions
1. At least 1 hour before grilling, soak plank in enough water to cover. Weight down plank to keep it submerged during soaking. Drain plank.

2. Thaw swordfish, if frozen. Rinse swordfish; pat dry with paper towels.

3. For marinade, in a small bowl, stir together olive oil, lemon peel, lemon juice, oregano, garlic, salt, and pepper. Brush marinade over swordfish. Place swordfish on a plate. Cover and chill for 1 hour.

4. For a charcoal grill, place plank on the grill rack directly over medium coals; heat about 5 minutes or until plank begins to crackle and smoke. Place swordfish on plank. Cover; grill swordfish for 15 to 20 minutes or until fish flakes easily when tested with a fork. (For a gas grill, preheat grill. Reduce heat to medium. Grill swordfish as above.)

5. Serve swordfish with Greek Orzo Salad and, if desired, lemon wedges. Makes 4 servings.

Greek Orzo Salad: Cook 3/4 cup dry orzo according to package directions; drain. Rinse with cold water and drain again. In a medium bowl, combine orzo, 1/3 cup chopped seeded cucumber, 2 tablespoons thinly sliced green onion, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cover and chill for at least 30 minutes. Just before serving, stir in 1 cup shredded baby spinach leaves, 1/2 cup halved grape tomatoes, 1/4 cup crumbled feta cheese (1 ounce), and 2 tablespoons snipped fresh oregano. Season to taste with salt and pepper.

Nutrition facts per serving:
calories: 502
total fat: 25g
saturated fat: 5g
monounsaturated fat: 15g
polyunsaturated fat: 3g
cholesterol: 70mg
sodium: 679mg
carbohydrate: 27g
total sugar: 2g
fiber: 1g
protein: 39g
vitamin C: 22%
calcium: 8%
iron: 18%

Spiced Halibut on Tabbouleh Salad

Ingredients
1-1/4 cups bulgur
5 large plum tomatoes, finely diced
1 cup finely chopped fresh flat-leaf parsley
1 cup finely diced seedless cucumber
1/2 cup finely chopped scallion, green part only
3 tablespoons chopped fresh dill
3 tablespoons fresh lemon juice
2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus additional for baking sheet
4 (6 oz. each) halibut fillets
1/4 teaspoon ground cumin
1/4 teaspoon sweet or hot paprika
1 large pinch cinnamon

Directions
1. For Tabbouleh Salad, place bulgur in a large heatproof bowl and pour in 3 cups boiling water; stir and cover. Let bulgur soak until tender, about 40 minutes. Drain in a fine-mesh sieve and transfer to a dry bowl. Stir in tomatoes, parsley, cucumber, scallion, dill, juice, and 2 tablespoons oil; salt and pepper to taste.

2. Preheat broiler. Lightly oil a baking sheet. Rinse halibut and pat dry. Arrange on prepared baking sheet and brush tops with remaining 1 teaspoon oil. Stir together cumin, paprika, cinnamon, and season with salt; sprinkle over halibut.

3. Broil about 4 inches from flame without turning until golden on top, about 4 minutes. Turn broiler off and turn oven on to 450 degree F; roast halibut until just cooked through, about 4 minutes more. Serve over Tabbouleh Salad. Makes 4 servings.

Nutrition facts per serving:
calories: 445
total fat: 14g
saturated fat: 2g
cholesterol: 54mg
sodium: 112mg
carbohydrate: 39g
fiber: 10g
protein: 42g

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