"This is the best meatloaf of them all! This is made with love and lots of Ozarks flair! Use fresh-ground meat, fresh eggs and homemade breadcrumbs for the best flavor."
"For this tasty Italian specialty, the dough is prepared in the bread machine, and then it's filled with Italian sausage, pizza sauce and mozzarella cheese. Serve with pasta."
"Here's a perky variation on pork chops and mushroom gravy. Coat the chops with a mixture of bread crumbs and Parmesan cheese before browning. Then simmer the chops in cream of mushroom soup."
"My husband loves quiche and he asked me if I could try to make him one. I decided to try a crab quiche, and it was gone in one sitting. You won't be disappointed!"
"This salad is a snap to make and looks and tastes very Italian. Cheese tortellini are cooked al dente and tossed with spinach, Parmesan cheese, cherry tomatoes, sliced black olives, and a prepared Italian dressing. Great barbecue salad."
"Something of a chicken salad casserole, with rice, almonds, celery, and water chestnuts in a mayonnaise dressing. The almond and corn flake topping provides additional crunch. Bake ahead, as this freezes well."
"These savory salmon burgers hold up well on the grill, especially if you use a nice fillet of wild king salmon. Serve on an onion roll with lettuce, tomato, mustard, and horseradish for a great barbeque main dish."
"This is my version of cabbage rolls using ground turkey instead of ground beef. This dish freezes well, so you can have half for dinner and freeze the other half for another time. Mashed potatoes make a good side dish."
"A garlicky marinade of rice flour, soy sauce, eggs, green onion and cayenne precedes the deep fry for this Asian entree. You can customize this dish by varying the spices according to your preferences."
No comments:
Post a Comment