Osso Buco (MY version) You salt and pepper then lightly coat 4 to 6 veal shank cuts in flour and sear them 2 to 3 at a time in an iron skillet preheated on medium heat with a melted/heated pat of butter for 3 min on the first side and then 2 min on the other side , set veal aside, drain the skillet of grease but keep any cracklings, add a fresh pat of butter or a tablespoon of extra virgin olive oil and when melted/heated add the veggies (diced Roma tomatoes, sliced/diced celery, thin ... continue reading...
Tam’s Purple Party Punch
Great for adult as well as children's parties! Yield: approx. 1-1/2 to 2 gallons 1 can frozen Welsh’s grape juice concentrate with 3 cans water 1 gallon pure cranberry juice ¼ cup lemon juice concentrate 1 small jar maraschino cherries, do not drain 1 orange (pulp and juice) --- peeled, seeds and pith removed --- then add the jar of maraschino cherries including the juice/syrup --- then pulverize into liquid mush with hand held emulsifier for best results (or may use ... continue reading...
No Salt “Seasoned Salt”
Whether on a salt restricted diet or looking to eat healthier one very easy way to stick the recommended total daily intake of 1500 mg of sodium is to eliminate so called seasoned salt and flavored salts (i.e. onion or garlic salt) and switch to using the real onions and garlic or using the "powder" instead of the "salt" -- and making your own salt free blend of seasoned salt. Salt Free "Seasoned Salt" 4 teaspoons ground black pepper, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 ... continue reading...
Roasted Vegetable Medley
Yield: 2 to 4 servings This coating works great for potato wedges and Brussels sprouts too! For variation try on wedges (or add slices or a dice to the mix) of yellow squash, zucchini, egg plant, or mushrooms too! Vegetables: 1 cup broccoli florets 1 cup cauliflower tops 1/2 cup shredded carrots 1/2 cup frozen Potatoes O'Brien hash browns, thawed Coating: 3 to 4 Tablespoons Olive Oil 3 green onions finely chopped 1 or 2 galic cloves, minced (or to taste) 1/2 teaspoon salt or ... continue reading...
Stuffed Spinach Pasta Shells with or without Italian Sausage
This dish can be prepared, cooked, and ready to serve 8 to 10 people in about an hour to a hour and fifteen minutes. Less time is needed if made ahead. For a family of four simply cut the recipe in half. Once the pasta shells are prepared and stuffed, they can be packaged and frozen for up to two months to thaw, top*, and bake at a later date. If frozen with the sauce and toppings already in place the liquid content of the sauce tends to separate out so it is better to wait ... continue reading...
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