Displaying 1 - 6 of 141 entries.

Cream of Mushroom Soup with Sherry

  • Posted on February 3, 2012 at 8:09 pm
Mushroom Soup

This classic soup is one of the easiest you will ever make,especially when mushrooms are on sale at the supermarket. Sherry wakes up the taste of the mushrooms. Serve it as an appetizer, lunch, or with your favorite hearty sandwich for dinner.

Manicotti Stuffed with Cottage Cheese, Spinach and Pine Nuts

  • Posted on January 30, 2012 at 10:24 am
Manicotti Served

Manicotti is a kid friendly food. What could be more kid friendly than stuffing tubes with cheese and then eating them?

Leftover Madness – French Onion Soup, Shrimp Scampi, Ham and Cheese Panini

  • Posted on January 21, 2012 at 9:39 pm

The past few days have been full of left overs. That’s a good thing, and a good way to save money, but you have to get creative.

When I made the Veal Marsala Meatballs, I made enough to freeze some for another time. Spane and I were at the market on Thursday, and I was thinking of making enchiladas, but Spane didn’t seem to enthusiastic about it, so I asked him if he wanted spaghetti and meatballs, and he said yes.

I had everything I needed to make it, the veal meatballs, a large can of diced tomatoes, basil and garlic. The only thing I needed to make a good meal was a baguette of French bread to make garlic bread to go with our pasta, so I bought a long baguette. It was large enough that I cut it in half and made my garlic butter, intending to make another half on Friday. I bought some large frozen shrimp to have on Friday.

I served the meatballs separately from the pasta, and we ate all of those, and the garlic bread. There was still spaghetti and sauce left over. I had made enough garlic butter for both halves of the bread, and had left the left over in the refrigerator.

I took some of the garlic butter, put it in a pan, and heated the shrimp in that garlic butter. By doing that, I didn’t have quite enough garlic butter for the other half of the baguette, so I added a little olive oil and balsamic butter, whirred it around, spread that on the bread, topped it with a little Parmesan cheese, and threw it in the oven for a few minutes.

We ate all the shrimp Scampi, and all the spaghetti and sauce, and were a little to stuffed to finish the garlic bread.

So, now I had left over balsamic garlic bread. Today, Saturday, was cold and rainy, so soup sounded like the perfect meal. Originally, I was going to make macaroni and cheese as an excuse to turn on Bertha, but grilled cheese sandwiches sounded like a better idea.

What kind of soup could I make and use up the left over garlic bread? Why French Onion, of course. That is such a simple soup to make, and is really fool-proof.

Rosemary Garlic Chicken Purses with Lavendar Mustard Dipping Sauce

  • Posted on January 14, 2012 at 11:47 pm
Rosemary Garlic Chicken Cream Cheese Purse with Lavendar Mustard Sauce

Spring Roll Purses Stuffed with Chicken Sautéed in Garlic and Rosemary with Cream Cheese make a nice picnic lunch

Dulche de leche Lemon Meringue Pie

  • Posted on January 14, 2012 at 9:06 pm
Lemon Meringue Pie made with Dulche de Leche

This is a very rich version of the classic lemon meringue pie usually made with sweetened condensed milk.

Ham and Spinach Quiche with Goose Fat Crust

  • Posted on January 14, 2012 at 8:06 pm
Ham, spinach and cheese quiche with a goose fat crust

How to make a flaky crust with goose fat for a ham and spinach quiche.