Saturday, September 30, 2017

Friday, September 29, 2017

Seafood - Marvels Japanese Fried Oysters Kaki Fuh Rai With Lemony Tartar Sauce

Oysters breaded in panko and fried in vegetable oil are great for dipping in a homemade tartar sauce in this Japanese-influenced preparation.

Thursday, September 28, 2017

Herbs And Spices - Roasted Asparagus And Mushrooms

A delicious and easy side dish can be made by tossing asparagus and mushrooms together with olive oil and rosemary. I love roasting veggies and hit on this WONDERFUL combo. You could use a Hollandaise on the side.... but why??

Tuesday, September 26, 2017

Herbs And Spices - Cinnamon Sugar Butter Cookies Ii

This recipe is meant to mimic a Mrs. Fields cookie - for those times you can't get to the mall cookie shop!

Monday, September 25, 2017

Breakfast And Brunch - Cinnamon Stove Top Granola

This is a super fast and simple to make granola that comes out tender, crisp and delicious every time! It's very versatile, simply add your favorite dried fruits, nuts, toasted coconut, etc. If you prefer your granola harder, just cook it a little longer at the end. Using butter will give it a deeper/heavier flavor, oil gives it a lighter flavor, more like the commercial granolas you find at your grocery store.

Bread - My Kids Favorite Zucchini Bread

Vaughan Personals
This zucchini bread is made with both whole wheat and all-purpose flour and flavored with lemon juice.

Sunday, September 24, 2017

Saturday, September 23, 2017

Friday, September 22, 2017

Tuesday, September 12, 2017

Tuesday, September 5, 2017

Monday, September 4, 2017

Fruits And Vegetables - Todd And Jennys Favorite Summertime Fluff Pie

Lemon yogurt and whipped dessert topping make the base of a creamy summertime pie packed with blueberries, raspberries, and blackberries.

Sunday, September 3, 2017

Saturday, September 2, 2017

Friday, September 1, 2017

Cheese - Quiche Lorraine I

For this classic recipe, crumbled bacon, Swiss cheese and a bit of diced onion are scattered in the bottom of a pastry shell and practically drowned in a luscious mixture of cream, eggs, sugar and cayenne pepper. The baked quiche is cooled slightly before being cut into beautiful wedges and served.