Saturday, October 29, 2016
Friday, October 28, 2016
Herbs And Spices - Bouillabaisse
This simply prepared fish stew is a classic French recipe from Marseilles. Serve with a slice of hot toast topped with a spoonful of rouille.
Thursday, October 27, 2016
Wednesday, October 26, 2016
Soups Stews And Chili - Sausage Soup
Tuesday, October 25, 2016
Breakfast And Brunch - Best Breakfast Cookie
This is a soft cakey cookie you will love; it is made with raisins, walnuts, fruit puree and rolled oats.
Monday, October 24, 2016
Soups Stews And Chili - Bistec Encebollao
Use any cut of steak when making this easy beef stew. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking. Serve with white rice and tostones. Water can be used in place of beef stock if desired.
Cheese - Asparagus With Sliced Almonds And Parmesan Cheese
Asparagus spears are sauteed in butter with sliced almonds and parmesan cheese. This is a terrific side with grilled salmon or turkey meatballs.
Saturday, October 22, 2016
Friday, October 21, 2016
Thursday, October 20, 2016
Seafood - Saras Soy Marinated And Cream Cheese Stuffed Salmon
A sweet-savory soy sauce marinade sets the stage for these cream cheese and green onion-stuffed salmon fillets. Oven-baked, and finished with a splash of teriyaki sauce and a sprinkling of sesame seeds, they guarantee applause for the cook.
Wednesday, October 19, 2016
Bbq Grilling - Campfire Banana Splits
Great for sleep-overs and backyard camping trips. Bananas cooked in foil with chocolate chips and marshmallows. You can even bake these in the oven if a grill or campfire is not available. You can be creative with other toppings like maraschino cherries, peanut butter chips, coconut, butterscotch morsels or caramel.
Tuesday, October 18, 2016
Monday, October 17, 2016
Saturday, October 15, 2016
Salad - Spinach Pasta Salad
Friday, October 14, 2016
Thursday, October 13, 2016
Herbs And Spices - Bettys Famous Cinnamon Rolls
Buttery, sweet cinnamon rolls may take a little time to make, but they are well worth the effort. Eat them fresh out of the oven or later from the refrigerator. Either way, you will be coming back for more!
Wednesday, October 12, 2016
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