Tuesday, March 31, 2015
Monday, March 30, 2015
Sunday, March 29, 2015
Saturday, March 28, 2015
Friday, March 27, 2015
Pasta - Taco Stuffed Shells
Pasta shells get a south of the border makeover when filled with taco ingredients and your favorite salsa.
Wednesday, March 25, 2015
Fruits And Vegetables - Persimmon Cream
This easy fruit mousse can be served chilled, frozen, or as the filling in a pie. It's made of three ingredients: ripe persimmon puree, whipped cream, and honey.
Tuesday, March 24, 2015
Seafood - Santa Fe Tuna Carpaccio
Raw tuna is thinly sliced, sprinkled with onion and capers, and drizzled with lemon and olive oil for a quick and sophisticated appetizer.
Monday, March 23, 2015
Sunday, March 22, 2015
Monday, March 9, 2015
Side Dish - Restaurant Style Hashbrown Casserole
Frozen hash browns are mixed with a can of cream of chicken soup in this casserole topped with grated cheddar cheese.
Sunday, March 8, 2015
Salad - Asian Coleslaw
This is a three cabbage slaw - green, red, and napa - but the real delight is the dressing. It is made with creamy peanut butter laced with brown sugar, fresh ginger, and garlic - and a bit of oil, vinegar, and soy sauce.
Friday, March 6, 2015
Salad - Cranberry Glazed Walnut Orange Avocado And Blue Cheese Salad
A festive salad for those special holiday meals is easy to make, and combines the bright fall flavors of cranberries, orange, glazed walnuts, and blue cheese. Avocado adds an elegant touch.
Thursday, March 5, 2015
Tuesday, March 3, 2015
Soups Stews And Chili - Chicken Corn Soup I
Rivals (a crumb-sized egg noodle) and hard boiled eggs complete this Pennsylvania Dutch recipe for chicken soup with celery and corn fresh off the cob.
Cheese - Mostaccioli With Spinach And Feta
Flavorful feta cheese, studded with bits of tomato and basil, is tossed with hot pasta into a saute of fresh tomatoes, baby spinach and minced garlic for a colorful, aromatic meal.
Monday, March 2, 2015
Sunday, March 1, 2015
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