Memorial Day Recetas

Stuffed Portobello Mushrooms

Strawberry Jello Pretzel Dessert

Kerabu Kacang Botol (Asian Style Winged Beans Salad)

The medley of Asian ingredients worked in harmony for its refreshing crunchy deliciousness.

Breakfast Bacon Explosion

Breakfast Fatty, we haven’t done a Fatty or AKA Bacon Explosion for some time and I was feeling the need. I dreamed of this one night a Breakfast…

Chinese Barbeque Glazed Ham Steaks

This a quick and fun recipe featuring fruit cocktail. Kids young and old will love. Adults feel free to…

Spanish Sardines and Olive Oil Pasta

If you enjoy hot and spicy meals, this is the pasta for you. Super easy yet tasty and brings the heat out of…

Mutton Mee Hoon Soup

Noodles mee hoon/noodles generously floated with mutton soup; varieties of spices, potatoes and garnished with coriander leaves, spring onions and…

Grilled Eggplant Parmesan

Wonderful and lighter alternative to baked eggplant Parmesan and wonderful for summer or fall nights. I use canned pasta sauce (basil if you have…

Pork Tenderloin Wellington

Many of you have most likely heard of Beef Wellington; however, how about getting Pork in on the action? Presenting Pork Wellington, with all the…

Pinwheel Appetizers

One of the best appetizers ever!! Very simple and easy to make and are a huge hit with everybody:-)

My Dry Rub

Its that time of year when the barbecue hits the grills & smokers and so I thought I'd post my favorite dry rub recipe. I only use this rub & a…

Bobby Lovera's Easy Beef Brisket Barolo

Easy Beef Brisket saturated with Barolo wine and a hint of Black Truffles baked in the oven. Falling apart…

Spice Rubbed Roast Turkey

This salty-spicy-sweet rub keeps the meat lean but still plenty of flavor. This recipe easily converts to a 3 - 4 pound roasting chicken. Just…

Double Butter Bundt Cake

Moist and rich, this unfrosted Bundt cake is versatile as a stand-alone snack with tea or coffee, or as a pastry base for ice cream or strawberry…

The Best Chile Rellenos Ever

I love chile rellenos and this is a spectacular recipe - I use a little less cheese than you'll probably get in a restaurant, but it "feels" better…