"This is a delicious raspberry chicken that my sister ALWAYS asks me to make for her! It's quick and easy... under half an hour to make! The berries bring a very tasty flavor to the chicken! I usually serve this with a raspberry vinaigrette salad!"
The other day, after speaking with my mother, I was thinking about the best sandwich she packed for my lunch when I was in school. It was leftover meatloaf on white bread with mayo -- hands down. So, I decided to make meatloaf. My recipe is simple and produces a moist flavorful loaf -
When the house chef takes the night off, resist your go-to takeout and toss together this powerhouse one-bowl dinner instead. Yes, it’s a salad, but it stars bacon, salami, ham, turkey and cheese, which makes it an easy sell to the under-15 crowd, as well as a fun and filling meal.
"These are terrific! Even my sauerkraut hating DH liked these! I like to use my George Foreman Grill for these. Serve with potato salad and crispy dill pickles."
These lamb sliders were inspired by the Lamb Burger I had at The Breslin in NYC, the gastropub owned by British chef, April Bloomfield. The salty feta is the perfect accompaniment to the meaty lamb. It's deliciously simple, yet hearty, just like what you'd expect at any London pub.
What to make on Thanksgiving when turkey is a bit too much, when you are planning a romantic dinner for two, when your friends do not like white meat, or simply when you are up for something a little bit more adventurous than just a good old roasted bird.
Okay. Fruit pizzas are yummy, but my friends from the South insist on something more substantial. Here's what they like! Also, they insist the the difference between great biscuits and ordinary biscuits is not so much in the ingredients but in how the dough is handled (as little as possible!).
"The marinated meats and the pickled veggies are the standout items on this sandwich. In my version, the chicken is soaked in a fish sauce and lime juice marinade. I have a love-hate relationship with fish sauce. I LOVE the distinct flavor that greatly enhances meat, but HATE the putrid odor that seems to linger for hours. DON'T BE TEMPTED TO SKIP THE FISH SAUCE! It is a vital part of Vietnamese cooking. My suggestion with fish sauce is, hold your nose and pour away! The heinous odor will diminish once cooked!"
"I found this recipe that I had written down probably when I was in my late teens, so I'm not sure of its source. It's an quick and easy recipe...delicious too."
Love, love. It's terrific with all that black pepper. This could easily be sliced table-side because it's so pretty and unique-looking. Sophisticated without much effort. Next time I'd put cheese in the filling, but still, this one is a winner. I equate "pie" with time consuming, but this is not. Is it a weeknight dinner posing as something finer? As the lead says, you can easily experiment with the filling. Mine looked very nice—but would have looked even better if I had taken time to snug up the coils so that it was a bit easier to slice.
I've been making this heavenly thing for about 30 years. The Grand Marnier was an incredible indulgence for a poor graduate student, so at first I only prepared it for the most special of special occasions, usually the winter holidays. Over time,
Many years ago I attempted to expand my recipe base using Alice's Restaurant Cookbook as my guide. Alice was so casual with her approach, and I was attracted
