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    15 Recipes

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    This is our favorite Manicotti recipe. It has evolved over the years from trial and error. We like the unique flavor from the ground turkey. I like to make it for my father when he comes to town; it's one of his favorites, served with a green salad and garlic bread. I use a Ziploc bag to pipe the filling into the manicotti shells, it makes it super simple and they come out looking very nice. I am posting 'step by step' photos. Hopefully they will make the recipe seem less intimidating for some. It really is a simple, yet impressive dish.

    Recipe #420503

    This is the simplest recipe for pea salad. My mom use to make this for us when we were growing up, now I make it for my family and everyone enjoys it. It only takes a few minutes to throw together, but adds a nice touch to many meals, especially bbq's and family gatherings. I prefer to make this with green onion, but I have used white onion, or even no onion, depending on what I have on hand. I hope you enjoy the recipe.

    Recipe #420100

    This is a simple spicy dip that we throw together to dip cucumbers in. We also use it as a condiment on lettuce wraps. It is very spicy but very good. The red pepper paste (gochujang) can be found in most asian groceries. We always have it on hand to use in our korean dishes. Awesome flavor, but careful, it's addicting!

    Recipe #419390

    This is NOT one of the many fried rice recipes that claim to taste just like your local Chinese restaurant. This is just a very tasty, very simple, one skillet fried rice that we have been making for years. The main differences from other recipes seem to be that we use sesame oil to fry the rice, and we do not add soy sauce while cooking. I'm also not going to tell you that you have to let the rice cool before frying. If you can, great, if not, it really doesn't make that big of a difference in this recipe. This is a one-skillet recipe, you do not need to put things in and take them out. It's so much easier this way. I am including pictures on how we scramble the egg in the same pan, I just love this trick! One last suggestion, have everything ready to go when you start, as it comes together very quickly once you start cooking. We always double the batch, my husband mans one skillet and I take the other. Please note, we have done our best to give accurate ingredient amounts, oil may need adjusted depending on your rice. I hope you enjoy this recipe as much as we do.

    Recipe #419384

    We discovered the Chuck Eye steaks a few years back at our local grocery store. The butcher recommended them to us. He calls them 'the poor mans rib eye'. They come out incredibly tender; you just can't beat them for the price. We prepare them many different ways, but this is my husband’s favorite when he's in the mood for a spiced up steak. I highly suggest preparing them outdoors on a grill side burner if you have one, as the rub does smoke when cooked in the cast iron pan.

    Recipe #419142

    The flavors of a chili relleno without the work, that is what drew me to this recipe. It was originally posted in our local newspaper. A healthier alternative to a fried chili relleno, this would make an awesome addition to any mexican themed meal.

    Recipe #419067

    Shrimp sauce (or pink sauce) is a staple in Southern Oregon Chinese restaurants. It is served with (and eaten with) just about everything from Mar Far chicken to Fried Rice. It is especially yummy as a dip for egg rolls or even pork and seeds. This is the closest copycat recipe I have found for this sauce. It is a variation of a recipe printed in our local newspaper in response to a request for the recipe.

    Recipe #419060

    This salad is a little different from most pear and walnut salads as it has a creamy bleu cheese dressing, not a vinaigrette. The creaminess of the dressing, the sweetness of the pears, the crunch from the glazed walnuts and a little zip from the dried cranberries make this a very unique and tasty salad. I started making it this way a few years ago, and everyone loved it, so it is a staple in our house now. The combination of the flavors is awesome. I hope you enjoy it as much as we do!

    Recipe #418761

    This is a recipe I came up with to use up leftover BBQ pulled pork. It was such a hit with my boys that I thought I would post it. The recipe as written uses a loaf of Rhodes bread dough as the pizza crust, but I'm sure you could use any crust of your choice, just follow the cooking instructions for that crust. I have tried this pizza on a pizza stone and on a cookie sheet, and the crust comes out crispier on a cookie sheet. Note, the prep time assumes that your bread dough has already been thawed and is ready to use.

    Recipe #418254

    This is my favorite recipe for ribs. Korean-style short ribs are cut lengthwise across the rib bones, this is also known as ‘flanken’. The result is a thin strip of meat, about 8 to10 inches in length. The thin slices make for fast cooking on the grill, which makes them great to cook for company. We serve them with rice and various Korean side dishes. This recipe differs from the others posted on RecipeZaar as they are missing one crucial ingredient used by the Korean woman that taught this recipe to my husband. The ingredient is Coca Cola. Sounds strange, but it works wonderfully and helps to keep the meat tender and juicy. Prep time does not include the marinating time. The longer you marinate these ribs, the better they come out.

    Recipe #417662

    This recipe is a cold daikon radish salad with a basic sweet hot and sour flavor that we have been making for years. Even though it isn't an actual kimchi, my husband still calls it radish kimchi, as the flavors are similar and it reminds him of the radish kimchi's he had in Korea. We often serve this as a side dish to Galbi (Korean short ribs). Please note that the ingredient amounts are estimates, please adjust as your tastes see fit. I always 'taste as I go' and adjust as needed, especially the red pepper powder. I use the same red pepper powder used to make kimchi, it can be found at most oriental stores, however, in a pinch, I have used regular red pepper.

    Recipe #417657

    My husband fell in love with curry wurst while stationed in Germany. This is the version we make at home to satisfy his cravings for it. It is a VERY simple recipe, but he loves it. We serve the sauce over grilled brats and it always goes over well. You can adjust the ketchup and curry amounts to suit your taste.

    Recipe #417634

    This is a recipe we have been making for awhile now. The original recipe was from Tyler Florence. My family loves the white cheddar and bacon in the dish; it gives this macaroni and cheese a very unique, but comforting, flavor. This is most definitely not a 'light' recipe as we use extra sharp white cheddar and whole milk and always add extra bacon. It comes out bubbly and creamy and no one can wait to dig in.

    Recipe #417546

    I found this recipe on the Healthy Choice website. I actually used a pre-cooked turkey breast instead of the tenderloins and added a little red pepper with the yellow. Prep time includes refrigeration time.

    Recipe #159477

    This recipe originally came from a neighbor, but has been tweaked to fit our tastes. The one thing that makes it different from all the other creamy chicken enchilada recipes is the cilantro. It adds a wonderful flavor to the extra creamy sauce. My family and friends request these enchiladas on a regular basis. I'm always handing out the recipe, so I figured I would post it here. I hope you enjoy. I generally serve these with sliced avocados on the side.

    Recipe #419065


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