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.
Friday, February 26, 2016
Thursday, February 25, 2016
Wednesday, February 24, 2016
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 19, 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
Meat And Poultry - Glazed Meatloaf Ii
This meatloaf's flavor is enhanced with beef bouillon and a brown sugar glaze with a hint of lemon juice.
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.
Saturday, February 6, 2016
Friday, February 5, 2016
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.
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