"I feel a recipe is
only a theme, which an intelligent cook can play each time with a variation."
"When baking, follow directions. When cooking,
go by your own taste."
"Savory seasonings stimulate the appetite."
"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good
"She bought the groceries, washed the lettuce, chopped the tomatoes, cucumbers,
carrots... diced the onions, cut the garlic, marinated the meat, set the table,
lighted some candles & cleaned everything up, but, he, made the dinner."
"Give a man a fish and he has food for a day; teach him how to fish and you can
get rid of him the entire weekend."
"Did you ever stop to taste a carrot? Not just eat it, but taste it?
You can't taste the beauty and energy of the earth in a Twinkie."
"We are living in a world today where lemonade is made from artificial flavors
and furniture polish is made from real lemons."
Alfred E. Newman
"Condensed milk is wonderful. I don't see how they can get a cow to sit
down on those little cans."
Total Search Results: 14
|1. LAYERED GAZPACHO SALAD |
Make Lemon-Garlic Vinaigrette. Place lettuce in large glass bowl. Layer tomatoes, cucumbers, bell pepper and onion on lettuce. Pour vinaigrette over onion. Cover and refrigerate 1 to 2 hours to
|2. MEDITERRANEAN PASTA SALAD |
Mix all together. Marinate overnight in refrigerator.
|3. OLIVE PATE |
Place ingredients in the bowl of food processor fitted with a steel blade. Pulse several times and scrape sides of bowl down. Pulse until mixture of coarse paste. Makes a generous cup. Serve
|4. CHICKEN AND NOODLE CASSEROLE |
Cut cooked chicken into chunks. Cook egg noodles according to directions on package; drain Sauté onion in butter, add soup and milk. Stir until blended. Salt and pepper to taste. S
|5. MEDITERRANEAN OMELET |
With fork, beat together eggs, milk, bacon, onion, salt and dash of pepper until blended, but not frothy. In 12-inch skillet, cook mushrooms in butter or margarine just until tender. Remove fr
|6. CHICKEN PICCATA |
Place each chicken breast on a cutting surface and hold firmly with the flat of your hand. Use a sharp knife, held parallel; cut breast into 2 thin slices. Pat dry and rub poultry seasoning in
|7. PEASANT SALAD |
About 30 minutes before serving, cut tomatoes, cucumbers, yellow pepper and red onion into bite-sized pieces; place vegetables in large bowl. Stir in chopped basil leaves, capers, garlic, olive
|8. MEDITERRANEAN PILAF |
Bring broth and water to a boil in a saucepan. Stir in remaining ingredients. Cover. Reduce heat and simmer 19 minutes or until liquid is absorbed. Yields 4 cups. Serving size is 1/2 cup.
|9. PUTTANESCA |
In a skillet, cook the garlic and the red pepper flakes in the oil over moderately low heat, stirring, for 20 seconds; stir in the parsley and cook the mixture for 10 seconds. Add the tomatoes
|10. ANTIPASTO |
Roasted red peppers: Roast red or green peppers on top rack in broiler. Blacken on all sides. Remove from broiler, place in plastic bag and seal for 10 minutes. Remove from bag, remove black
|11. GOLDEN MEDITERRANEAN SALAD |
Combine all ingredients in a bowl. Add salad dressing and toss.
|12. PEASANT SALAD |
About 30 minutes before serving, cut tomatoes, cucumbers, yellow pepper and red onion into bite-sized pieces. Place vegetables in large bowl. Stir in chopped basil leaves, capers, garlic, olive
|13. PISSALADIERE DE NICE |
thinly sliced yellow onions olive oil chilled pie crust dough salt and pepper thyme flat anchovy fillets, packed in olive oil Nicoise olives or any Mediterranean type olive grated Parmesan cheese
|14. ENCHILADAS SUPREMAS |
Drain and rinse the tofu. Put the tofu in a plastic bag or container. Close it tightly and freeze until the tofu is frozen hard. Remove the tofu and put it in a bowl of hot water or let the t
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