from Eating Well magazine Chile-Spiced AsparagusEarthy chili combines with the sour-power of sherry vinegar to create a fine dressing for grassy-green asparagus. For a smoky twist, try subsituting smoked paprika […]
Pickled Red Onions
Pickled Red Onions 3 TBS olive oil1 large red onion, peeled, cut in half, and sliced into thin slices3/4 tsp dried thyme**2 TBS red wine vinegar1/2 tsp sugarpinch saltblack pepper […]
Cottage Pudding-Upside Down Cake
Cottage Pudding- Upside Down Cakeoriginally by Sandra on www.allrecipes.com but with my modifications.6 TBS butter, melted1 Cup packed brown sugar3 large apples, peeled, cored, and sliced1 stick butter1 Cup sugar1 […]
Three Pepper Beef
Three-Pepper BeefRecipe By:Cooking Light Magazine 2 1/2 teaspoons cornstarch — divided1 teaspoon sugar — divided1/2 teaspoon salt1 pound flank steak — trimmed and thinly sliced across the grain1/4 cup low-salt […]
Shrimp and Asparagus Fettuccini Alfredo
Shrimp and Asparagus Fettuccini Alfredo1 lb raw shrimp6 cloves garlic, minced 1 small onion, finely chopped1 pound frozen asparagus, thawed and chopped into bite size pieces3/4 cup freshly grated parmesan […]
Creamy Spinach and Tortellini
Creamy Spinach and Tortellini Serving Size : 4 1 pound tortellini, cheese-filled2 tablespoons olive oil1/2 cup onion — chopped3 cloves garlic — minced9 ounces frozen spinach — thawed1 cup tomatoes […]
Pate A Choux
Choux Pastemakes 24 profiteroles, 8 t0 10 large puffs, or 48 miniature eclairsPosition a rack in the lower third of the ovem. Preheat the oven to 400ยบ.Measure:1 cup sifted all-purpose […]