Thursday, February 25, 2016
Wednesday, February 24, 2016
Appetizers And Snacks - Local Kine Wontons
Wontons filled with cream cheese and imitation crabmeat are a favorite from Hawaii. Serve them with a variety of Asian-style sauces for dipping.
Tuesday, February 23, 2016
Monday, February 22, 2016
Appetizers And Snacks - Mango Papaya Salsa
Bring the sweet flavor of the tropics to your next summer meal! This blend of distinctive fruit flavors is great with chips, or as a topping for seafood and poultry.
Sunday, February 21, 2016
Breakfast And Brunch - Make Ahead French Toast
We have made this French Toast for Christmas brunch for twenty four years! It originally came from the East Coast. If you like your French toast firmer, then cut back on the milk.
Saturday, February 20, 2016
Thursday, February 18, 2016
Wednesday, February 17, 2016
Tuesday, February 16, 2016
Sunday, February 14, 2016
Cheese - Mandas Seven Layer Taco Dip
A classic and fresh layered dip has refried black beans, fresh tomatoes and avocados, and salsa, all topped with cheese, lettuce, and pickled jalapenos. Bring lots of chips!
Friday, February 12, 2016
Painted Abstract Painting Decoration Stretched
Art Hand Painted Modern Abstract Oil Painting On Canvas Wall Art Deco Home Decoration 3 Pic/Set Stretched Ready To Hang
Thursday, February 11, 2016
Wednesday, February 10, 2016
Tuesday, February 9, 2016
Herbs And Spices - A Farewell To Basil Fettuccine
Savor summer in Italy with every delectable mouthful of homemade pasta flavored with freshly chopped basil leaves. Toss with butter or olive oil and a grating of Parmesan cheese.
Monday, February 8, 2016
Meat And Poultry - Steak And Irish Stout Pie
This savory pie is filled with an Irish stout gravy, loaded with steak, and baked between two flaky pie crusts.
Saturday, February 6, 2016
Friday, February 5, 2016
Wednesday, February 3, 2016
Tuesday, February 2, 2016
Soups Stews And Chili - Lentil Soup 2
Onions, garlic, carrots, celery, tomatoes, paprika and bay leaves flavor this comforting lentil soup, cooked in an aromatic broth of white wine and chicken stock. Serve with a sprinkling of parsley and Parmesan cheese.
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