Quality Products Dessert Items

"This is a fairly quick and simple version of garlic mashed potatoes. It goes well with just about any kind of meat or poultry, as well as many other meals. If you want to make this vegan or fleishig, reserve some of the cooking liquid to use in place of milk, and replace the butter with margarine."

I fall back on this recipe when I need some chicken noodle soup prepared in under 30 minutes. I prefer to broil my chicken tenders about 6 minutes per side or until juices run clear. This produces the moistest, tenderest chicken, in my opinion.

Really, there's little to do with Christmas here, other than the wonderful coloring of the dish, with its vibrant reds and greens. A nice, quick, and subtly-spicy southern dish that's just as good on a hot summer day as it is in the middle of December.

My absolute favorite recipe for soft-baked, chewy sprinkle sugar cookies. There won’t be a crumb left!

"This is a rich, satisfying meal that freezes well. Great on a cold winter day. Serve it with tortillas, cornbread, French breadand/or rice! Enjoy!"

You could easily substitute any bite-sized pieces of lean protein for the shrimp (cubes of halibut, chicken breast, pork tenderloin, tofu— you name it!). You can also serve the mixture over soft polenta if you’re avoiding gluten for any reason.

"There's eggs and then there's eggs. This recipe comes from world famous chef, Gordon Ramsey. The first time I made this I realised what scambled eggs could be!"

This is a gorgeous hors d'oeuvre I've adapted from Weber's Art of the Grill. The original calls for a lot of garlic and dill to flavor the shrimp. I've reduced the garlic, added lemon zest, and replaced the dill with mint (the garden variety spearmint, which is growing rampant in my side yard). The salty prosciutto makes a great foil to the sweet shrimp and mint. I love these best at room temperature—the salt from the prosciutto is tempered just slightly, so the other flavors really sing. I like the presentation with one shrimp per skewer—but two per skewer works as well. I like to Microplane the garlic—it quickly and easily turns into a paste. The fussiest part of the dish is the prosciutto—I invariably end up with little bits that don't want to stay attached when I cut the prosciutto in half or when I wrap the shrimp. Good thing they fry up nicely and make a great garnish for salad, scrambled eggs, and even pizza!