I made this tonight and just loved it. It is a great way to get rid of some of the abundance of squash in my garden. I must give credit to Paula Deen who is the creator of the recipe. Makes a great side dish in a southern meal.
This is an easy Chicken Parmesan recipe that i got from my aunt years ago. It is simple and easy to make on the days that work just seems to be the last thing i want to do. Cook time includes time that chicken cooks on stove.
I got this recipe from my great grandmother years ago before she passed on. We make these a lot in the fall as the maple flavor reminds us of the leaves falling. We also add finely chopped pecans to give it a little crunch. Prep time does not include chill time.
I got this from the Barefoot Contessa's book "Parties!" and i use it alot. It is a big hit and easy to make. The time does not include the chilling time as this can be made the night before or earlier in the day.
I got this out of a Bon Appettit magzine, June 1999 and have made it several times. It is a dessert that is made in advance, but i have found it to be so delicious. I am posting this in response to a message board topic. The prep time is not completely accurate.
I serve this alot during the winter months. It tastes great hot or cold. Something different for the holidays. I serve with a cinnamon stick in the glass or if i am serving this to a group i add some cinnamon sticks to the bowl to float.
My doctor told me I had to add a little more iron to my diet and since I am not crazy about eating more red meat I found this recipe on the Food Network Website. I love this salad. I add either pecans or walnuts to give it a little more crunch.
I take this salad to a lot of picinics during the summer and it is always a big hit. I know it looks like a lot of ingredients, but it is really simple to assemble. I vary it with diced ham, turkey or chicken as well. The recipe is easy to double and the serving amount really depends on what you intend on having it for a side dish or a buffet type item.Enjoy!
I make these alot during the summer when the berries are fresh and in abundance. You can mix and match almost any type of berry. Very refreshing for when you don't want to cook and are hungry. Kids love them too.
I started making this recipe as a cure for a craving i was having while pregnant. I still make it to this day. I will serve it over white rice sometimes to help "sop" up the grease from the dish. The dish doesn't need the addition of oil to cook the sausage and onions in because they give off their own juices as they start to cook down.
I got this recipe from a Pillsbury Bake-Off cookbook. Credit to Kristin McLaughlin for a great recipe. We eat this at least once a month. I spice it up some and add different veggies to it like mushrooms and peppers.