Layer wine-marinated chicken, creamy chevre cheese, roasted sweet peppers, and fresh basil for a simple sandwich supper they'll love. From BHG website. I will be trying this one soon. Posted for ZWT4 Italy.
Who says the English can't cook? Chef Todd English proves otherwise with this healthy but creamy risotto. English (OK, he's American!) uses fresh vegetables to enhance flavor and texture. And the low-cal, protein-heavy scallops add a smooth richness, booting out much of the butterfat that's traditionally stirred into this Italian favorite. Mix it up for a light supper alfresco or a July Fourth fête. From Self Magazine.
I received this recipe from my WW leader at a meeting. I do not think that I will ever make these but thought that someone in zaar might need this, so I posted for all to use. Each biscuit is 2 points.
I had these at an after hours work function at a Greek restaurant when I lived in Omaha. This is what I came up with in my kitchen to replicate what I had there. I served this with couscous, salad and a hearty roll.
I love the sauce that is on a gyro. I wanted to make my own for a greek salad to use as a dressing and found this in a Gourmet magazine. It worked out great. Now I just need to figure out gyros so that I can have it on that. Cooking time is for the chilling it is not necessary but I like mine served cold.
Love the sandwich.....here is a Grecian twist to the grilled cheese. Hope you enjoyed as much as I do. I originally got this recipe from Epicurous. Goes great with a green salad for a light lunch or with soup for supper.
I found this recipe in an old cookbook of my grandmother's. I do not remember her making beer but was told that she did when she was younger.
I have not made this as I am allergic to alcohol, but thought I would like to try it for a summer party make my own beer and invite friends over to taste. There is a web site homebrewhaven.com where you can get the malt syrup and the equipment. There are different types of malts for the beer that you like.
Easy, good and Spicy. This is deep fried heaven if you like peppers, I use both hot and mild peppers so that it is a surprise which on you are getting. Or if you know that there will be guests that do not like the heat you can separate out the different veggies. Most times I just put all on a platter with dips and lettuce in the middle of the plate for people to wither make their own wrap or to eat as fried hor's dourves.
I needed a green curry paste for a recipe that I was making and this is what I came up with. I do not know for sure if it is what you would call authentic, but it will work in a pinch if you are like me and can not find it on the shelf of you grocery store.
This is a guac that was served at a local restaurant. I was not a guacamole lover because I find that they were sour and I was not a fan of tomatoes in mine. That is why I fell in LOVE with this guacamole. The restaurant was owned by a family whose mother ran the kitchen and she came from Mexico and made authentic food. The place has been sold and the new owners still have a lot of the same recipes. Before they sold the place, I asked for the recipe and was shocked at how easy it was and uncomplicated.
From "A Taste of Italy" Cookbook. This is my all time favorite pizza dough. It can be used as either thin which is our favorite or for a thicker crust. I have even used it to make grilled pizzas when it was too hot to turn on the oven. Hope you try it. It is a little time consuming but it is so worth it. I can make 2,12 inch pizzas 1, 17 inch pizza, or 8, 5 inch pizzas from this recipe.
I this at a friends house and it was great. She gave me a list of ingredients and this is what I came up with. It is great as pheasant works well with dove breasts and chicken breast with or without skin. Great with rice or noodles. Serve with a salad and rolls for a great meal.
I love morel mushrooms and at this time of year we can find them wild. I found this recipe and want to try it as soon as I can horde enough morels. They do not last long in the house. You can use other fresh mushrooms of your choice, I would not use all button mushrooms unless that is all you can get. Great as a side dish or as a main vegetarian dish over noodles.