If you have not tried fire roasted tomatoes, you are really missing out. In my opinion, the roasting brings out the sweetness of the tomatoes and it is much less acidic. This recipe makes enough for about 3/4 to 1 pound of pasta. A wonderful tasty meal in 30 minutes.
This recipe is from our grammar school cookbook. Submitted by Mrs. I. I have made it twice now and REALLY love it. A good blue cheese & Paul Newman's Balsamic Vinaigrette dressing really makes all the difference. Enjoy!
Found this in The Washington Post. They attribute it to Edible Chesapeake - a beautiful quarterly that is part of a nationwide "Edible" community focusing on local sustainable produce - www.ediblecommunities.com/content/ . I'll be using good old eastern VA peanut oil for this recipe in place of the canola oil. They turn out to be the lightest, puffiest, tender non-greasy doughnuts - move over Krispy Kreme! You've been replaced. No Kidding! Next time I make I'll be adding some grated apple to the dough & using apple cider to make a glaze (not that there's a thing wrong with lots of cinnamon sugar that is LOL).
Sea Scallops baked in a casserole dish then topped with cheddar cheese & bacon. This was not only picture perfect but awesome! This was served for 1 person but I think with side dishes it is enough for two. I revised the dish to say 2 small casserole dishes rather than one.
Courtesy of "Westwood Restaurant" in Westfield MA.
Yummy blue/bleu cheese burger adapted from a local blues-y BBQ joint (Red, Hot & Blue) that has now closed down. They called it The Blackwoods burger and DH & I absolutely loved it! My ingredient measures are rough estimates...you build this burger with the amounts that appeal to you.
I am not sure where I got this recipe but have changed it enough to call it my own regardless... My prior boss used to love this soup so much he nicknamed me the "Soup Nazi" (Seinfeld episode) and said I should quit my current job (huh?) and open a soup restauraunt. I have quite a few other awesome soup recipes too. I will post them as time permits. Note: I NEVER follow recipes but this one is perfect the way it is. I won't change it. This is the best I have ever had. Enjoy!
Yummy addition to a tea, baby shower, football party or anytime!
This recipe is courtesy of Jill Novatt of the Food Network. It is a simple recipe that can be eaten as is or taken to another level by adding cheese, tomatoes and/or avocado. You can also use mini sourdough rolls. It seems intimidating to grill the bread. I just broiled/toasted the roll halves open faced in the oven on a baking sheet and achieved the same results. Enjoy! ChefDLH
This is from the Horn of the Moon Cookbook. I hate to throw anything out, so when fruit gets over ripe, I make breads. This is really good for breakfast. Adding cinnamon and raisins to the batter would be good too. Make sure you mix everything together well.
I guess "they" don't think we can make trifles! I found this on a site for the U.K.where they say courtesy of "The Yankee Kitchen", 3-19-1993. Haven't tried this as yet - but I like the blueberry touch. Chill overnight. To make it diabetic-friendly, use whipped topping and non-sugar cake.
A good, light salad for picnics with a great, fresh flavor! Can also be used as a main dish for those hot summer days!
I like to use rotelle (wheel shaped pasta) as the ingredients get stuck in the spokes!
How sweet thou art! Next time you fire up the BBQ, grill an extra ear of corn for this recipe! Attention Pacific Northwest people: Tillamook Special Reserve white cheddar is an excellent substitute for the jack, if you're feeling jazzy!