Monday, February 29, 2016

Pasta - Restaurant Style Mac And Cheese

This easy macaroni and cheese is made on the stovetop, not baked in the oven, for a rich, creamy dinnertime favorite.

Pasta - Kasha And Bowties Kasha Varnishkas

Kasha (toasted buckwheat groats) is mixed with onions and egg noodles to make this very simple and traditional Western European side dish.

Saturday, February 27, 2016

Bbq Grilling - Alder Wood Smoked Acorn Squash Soup

This is a very Pacific NW-American soup that once made, tastes better after a few days in the fridge. Make a lot because the smoking time is an hour to two. This recipe can be cut in half if need be.

Tuesday, February 23, 2016

Seafood - Awesome Egg Rolls

Shrimp, cabbage, carrots, and bean sprouts are seasoned with garlic powder and soy sauce, then wrapped up tight, and deep fried to a golden brown finish. Delicious with hot mustard. Use shredded chicken or pork, if you like.

Sunday, February 21, 2016

Saturday, February 20, 2016

Friday, February 12, 2016

Desserts - Cindys Pumpkin Pie

This pumpkin pie recipe uses melted ice cream instead of evaporated milk. The result is delicious. I have never brought home leftovers of this pie. I recommend using fresh pumpkin, but canned pumpkin can also be used.

Wednesday, February 10, 2016

Tuesday, February 9, 2016

Sunday, February 7, 2016

Fruits And Vegetables - Corn And Kale Salad

This fresh summer side dish puts kale to good use. Flavored with sweet pineapple juice and zesty Cajun seasoning, you get a zesty salad.

Side Dish - Moms Zucchini Pancakes

Sutton Coldfield Nude
Crispy pan-fried vegetable pancakes make an easy side dish or appetizer. Serve with sour cream.

Thursday, February 4, 2016

Side Dish - Corn Casserole I

This is the best corn casserole I've ever made. I know you will love it too! It tastes more like a souffle than anything else!

Wednesday, February 3, 2016

Monday, February 1, 2016

Seafood - Parchment Salmon Packages With Asparagus

These elegant packets look complicated, yet are quite simple to prepare. A seasoned salmon fillet is placed onto asparagus spears and wrapped in parchment paper using a French cooking method known as 'en papillote'. For maximum effect, snip the packets open at the dinner table, so the diner is presented with the wonderful, concentrated aromas! Serve with rice or fingerling potatoes.