Tuesday, March 21, 2017
Monday, March 20, 2017
Salad - The Best Potato Salad
Ranch dressing, pepperoncini peppers, pickle relish, and olives give this potato salad its distinct flavor.
Saturday, March 18, 2017
Side Dish - Grandpas Special Stuffing
Italian style, with prosciutto, salami and pepperoni. My Grandfather made this stuffing whenever he made a turkey. We all loved it so much that he had to make extra in a casserole dish!
Side Dish - Brussels Sprouts In A Sherry Bacon Cream Sauce
Roasted Brussels sprouts make an elegant side dish when served in an intensely savory sherry-cream sauce flavored with mushrooms and bacon.
Wednesday, March 15, 2017
Pasta - Tsao Mi Fun Taiwanese Fried Rice Noodles
Thin rice vermicelli noodles are stir-fried with pork and vegetables in this traditional Taiwanese dish.
Monday, March 13, 2017
Soups Stews And Chili - Stracciatella Ii
Chicken soup from scratch is enhanced with spinach, Romano, rice and egg in this surprisingly easy soup.
Saturday, March 11, 2017
Friday, March 10, 2017
Thursday, March 9, 2017
Wednesday, March 8, 2017
Soups Stews And Chili - Colorado Buffalo Chili
This spicy chili recipe uses ground buffalo. To step up the heat, use different peppers and experiment with the seasonings. This gets even better if you let it sit overnight. The chili is so good you'll need to find another way to use up your cheese and crackers.
Tuesday, March 7, 2017
Soups Stews And Chili - Tomato Bisque Ii
Fresh tomatoes are milled, then cooked with beef bouillon and a bit of sugar before being combined with roux-thickened milk in this velvety bisque.
Monday, March 6, 2017
Sunday, March 5, 2017
Salad - Fresh Asparagus Tomato And Feta Salad
In this recipe, asparagus, tomatoes, green onion and cilantro are tossed with a light vinegar and oil dressing. This is a fresh summer salad inspired by Mediterranean and Asian flavors.
Saturday, March 4, 2017
Thursday, March 2, 2017
Seafood - Shrimp Spread Ii
This is a wonderful hot shrimp spread for crackers. It's quick and easy, and it goes quickly whenever it's served.
Subscribe to:
Posts (Atom)