Recetas

Asian Chicken Salad

The combination of colors, textures and flavors in this main dish salad are refreshing.

Mom's Pickled Beet and Egg Salad

I've fond memories of my mother's salads but have few written recipes of hers. Relying on memory alone for…

Roasted Jalapeno Ranch Dressing

This is great on salad, shrimp tacos, and as a sandwich spread.

Pumpkin Pineapple Walnut Cake

Reminiscent of carrot cake, this recipe lends easily to sweetness modification or whole grain flour substitutions to your tastes. The first time…

Chicken With Three Peppers Skillet Meal

Tri-colored bell peppers are the showy appeal in this fast-to-fix skillet chicken entrée. Add a side of brown…

Stuffed Burger Dogs

It’s the time of year for burgers and hot dogs! Hence the burger dog, but no wieners were harmed in this recipe. Patti wrapped her Cattleman’s Grill…

Chicken Wings or Drummies - Orange Glazed

Just make PLENTY for those Bowl Games! I had one trim couple eat 4 lbs and then look for more. This is very…

Easy Chicken and Ritz Cracker Casserole

Original Club Crackers will work, too.

Homemade Ranch Dressing and Dip

This delicious dressing and dip (e.g. crudités, chicken wings) takes some prep time, but is so much better than bottled dressing, which has, to me,…

German Rouladen (beef rolls )

I love German food !! This is time consuming to make and you will be in the kitchen for quite a while. So it is a great rainy day dish. Prep time…

SHIITAKE & ENOKI ASIAN MUSHROOMS SPRING ROLLS

A vegan favorite at the dim sum table. When you bite into the spring roll, you will feel several layers of…

Banana Cupcakes

Fried Risotto Balls

Most of the work can be done a day in advance. For over-the-top cheesiness, serve with a cheese sauce for dipping. For additional flavor, start with…

Date & Ginger Couscous Pudding

The time has come for another Top Chef It Yourself challenge, in which participants will need to create a dish using dates, ginger and couscous...…

Borage filled Ravioli

Early Spring ravioli filled with country borage and ricotta, with a walnut pesto and a finish of barely melted butter and fresh marjoram