Make 2 dozen light and airy buttermilk biscuits with this recipe which calls for baking soda.
Tuesday, May 31, 2016
Herbs And Spices - Crispy Vegetable Pakoras
Pakoras are a favorite in India. Your favorite vegetables are dipped in a spicy batter and deep fried to make fabulous fritters.
Monday, May 30, 2016
Sunday, May 29, 2016
Friday, May 27, 2016
Wednesday, May 25, 2016
Monday, May 23, 2016
Sunday, May 22, 2016
Seafood - Crab Stuffed Flounder
Flounder is baked with a crab meat stuffing seasoned with mustard and Worcestershire and topped with mayonnaise.
Friday, May 20, 2016
Thursday, May 19, 2016
Wednesday, May 18, 2016
Side Dish - Asparagus With Gorgonzola And Roasted Walnuts
Roasted but crisp asparagus spears topped with gorgonzola and roasted walnuts. Easy but tastes gourmet!
Tuesday, May 17, 2016
Monday, May 16, 2016
Saturday, May 14, 2016
Pasta - Penne Pasta With Spinach And Bacon
This is a quick light meal. Wilted spinach, bacon and tomatoes are tossed with penne pasta. Good for any season and will compliment anything.
Friday, May 13, 2016
Tuesday, May 10, 2016
Appetizers And Snacks - Mock Chopped Liver
Mock chopped liver in this recipe is made out of lentils. This dish tastes just like the real thing without the cholesterol of real liver! Serve mounded on a platter with crackers.
Sunday, May 8, 2016
Saturday, May 7, 2016
Friday, May 6, 2016
Pasta - Chicken Sausage And Zucchini Pasta
Savory sausages and tender cubes of chicken leap into a saute pan with onion, garlic, bell peppers, tomatoes, mushrooms and zucchini. Toss with hot pasta and serve with a sprinkling of grated Parmesan, if you wish.
Thursday, May 5, 2016
Salad - Raw Vegetable Salad
Lots of variety and crunch in this tasty salad. Spanish peanuts, crumbled bacon, and dried cranberries mingle with fresh broccoli, cauliflower, and celery. The whole shebang is tossed with a mayonnaise, vinegar and oil dressing with a hint of sugar and grated onion.
Wednesday, May 4, 2016
Herbs And Spices - Honey Smoked Turkey
Sweet and light, this is the easiest way to cook a big bird! It will be the best turkey you have ever had. The breast is moist and juicy, and the honey makes a great thin sauce. I hope you enjoy it as much as my friends and family do when I make it. I never have any leftovers! Enjoy!
Tuesday, May 3, 2016
Sunday, May 1, 2016
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