Archive for 'Fruits and Vegetables'
French Onion Brussels Sprouts
Posted on 22. Nov, 2010 by Johnnie.
Ingredients: 1 lb fresh brussel sprouts 1 tablespoon butter 1 tablespoon olive oil 4 tablespoons French onion soup mix (1 packet) 2 cups water salt and pepper Directions Trim the root end off the sprouts, peel off the first layer of leaves and cut each one on half. Heat butter and oil in a large frying pan until the butter just [...]
Continue Reading
Taleggio Panini
Posted on 28. Oct, 2010 by Johnnie.
Quick, easy and yummy! Directions Spread pasta sauce between 2 slices of crusty bread and top with Taleggio cheese; cook in a buttered skillet or panini press.
Continue Reading
Banana Bread Cobbler
Posted on 20. Oct, 2010 by Johnnie.
Streusel topping 3/4 cup packed light brown sugar 1/2 cup self-rising flour 1/2 cup butter, softened 1 cup uncooked regular oats 1/2 cup chopped pecans Stir together brown sugar, flour, and butter until crumbly. Stir in oats and pecans. Set aside. Filling 1 cup self-rising flour 1 cup granulated sugar 1 cup milk 1/2 cup [...]
Continue Reading
Carrot Soufflé
Posted on 18. Oct, 2010 by Johnnie.
This has become a family favorite at Thanksgiving now. It is so yummy and no one ever guesses it’s made with carrots. If you try it, it will become one of your family’s favorites. Biggest decision is weather to serve it as a side dish or a dessert. Ingredients ½ tablespoon vegetable oil 3 pounds carrots, [...]
Continue Reading
Butternut Squash with Walnuts and Vanilla
Posted on 14. Oct, 2010 by Johnnie.
We’re using butternut squash for this dish, but you could easily use kabocha squash instead, or any firm, easy-to-peel, winter squash. You can either boil or roast the squash, directions are given for both methods. Ingredients 1 butternut squash, about 2 pounds, peeled, seeds removed, flesh cut into 1-inch cubes (see how to cut and [...]
Continue Reading
Recipe: Stuffed Green Bell Peppers
Posted on 11. Jul, 2009 by Guest Observer.
Recipe by Sneh Roy: Green bell peppers or capsicums are delightfully sweet and crunchy in season. Even their seeds are very mild flavored and not at all spicy. That makes these little green beauties absolutely perfect for stuffing and cooking whole. The recipe that I share with you today can be as fancy as you [...]
Continue Reading
- New Contests for a New Site
- BJ's Brewhouse Restaurant at the Rim
- Hitters Bar and Grill
-
Beer ’Garitas
-
Earl of Sandwich
-
Johnnie: I have never heard of it going with brandy per se,...
-
Marbella: for what i know the tres leches cake also goes wit...
-
mysais: I had the pleasure of trying this pound cake out! ...
-
-
