| Pasta Carbonara Inspired by the Pioneer Woman Mar 17th 2014, 21:38 Inspired by the amazing Pioneer Woman's recipe. I'm posting so I can make this again and again. I made it with spaghetti tonight but I think I'll try the mini lasagna- like noodles next time. Or something flat and long and wide. In the original recipe she uses heavy cream, less peas, regular onion, less bacon. This is the way I like it. | Rating: 0 Created: Mar 17, 2014 9:38:55 PM |
|  | Chicken Loaf Saute (Matsuzake-Yaki) Mar 17th 2014, 21:22 Wedges of chicken and Asian seasonings, served at room temperature; meatloaf, Jaspanese-style! From The Japanese Cooking Class Cookbook. | Rating: 0 Created: Mar 17, 2014 9:22:23 PM |
| | Japanese Vegetable Soup With Chicken (Kenchin-Jiru) Mar 17th 2014, 21:08 From The Japanese Cooking Class Cookbook. Do not confuse Japanese seven spice powder (shichimi togarashi) with Chinese five spice powder, they are totally different critters. | Rating: 0 Created: Mar 17, 2014 9:08:57 PM |
| | Veggieful Quinoa Chili Mar 17th 2014, 20:44 The quinoa adds such a fun texture, soaking up all the flavors and goodness of this chili. It's also loaded with kidney beans, black beans, tons of veggies and just enough lime juice to give you a subtle kick. Plus, this batch will make enough to feed an army so it'll keep you and your family well fed for days! From Damn Delicious. | Rating: 0 Created: Mar 17, 2014 8:44:36 PM |
| | Greek Chicken Lasagna Mar 17th 2014, 18:32 Another recipe from my insurance company magazine. | Rating: 0 Created: Mar 17, 2014 6:32:56 PM |
| | Country Ham & Spring Greens Tart Mar 17th 2014, 18:19 Found this recipe in my insurance companies newsletter. I love country ham & this just sounds yummy. | Rating: 0 Created: Mar 17, 2014 6:19:42 PM |
| | Eggnog Cheesecake With Honey Bourbon Praline Sauce Mar 17th 2014, 18:12 Entered for safe-keeping, from Karen Harris, savorytable.com, for Eggland's Best, with tweaks and adapted by me for 6-quart or larger 15 psi pressure cooker. (Check p.c. owner's manual for recommended cheesecake cooking time.) I use either a 7-inch x 3-inch Kaiser Noblesse springform pan or a 6-inch x 3-inch Magic Line cheesecake pan. I couldn't believe how a circle of parchment paper covering the pan bottom made removal and slicing so much easier, but it is much better than using non-stick spray! (If you prefer a 9- or 10-inch cheesecake, you can probably double these amounts, but it probably will not fit into your pressure cooker.) I prefer to use whole-fat, full-sugar ingredients; to fit a diet, I simply make the slice smaller. (A bite can satisfy my craving.) | Rating: 0 Created: Mar 17, 2014 6:12:37 PM |
| | Meat Loaf Mar 17th 2014, 17:54 Meat Loaf | Rating: 0 Created: Mar 17, 2014 5:54:29 PM |
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