This is a wonderful dish if you're in a hurry, hungry, and want to have something that's a combination of tasty and light, and filling ... especially if you want something tasty!
This is a wonderfully substantial soup, almost a stew, reminiscent of another Southern dish, Hoppin' John. It's become somewhat of a tradition for us to serve this dish on Martin Luther King, Jr. Day. We have it with either corn bread or popovers. Also, as condiments with the soup, we serve sour cream with sliced scallions and grated cheddar. This recipe serves at least seven.
This is an indispensable dish in our home. We enjoy this salad especially with simple steamed white rice. We like the medium grained variety of rice. Try it with this salad and you can be sure of a very satisfying and delicious meal. I owe this recipe to one of my sisters-in-law to whom I feel a debt of gratitude every time I prepare the salad. This is an unusual combination of ingredients that work together perfectly.
What a wonderfully fresh taste this preparation offers! Simple ingredients for a simply delicious appetizer, or a wonderful sandwich option.
My husband's dad introduced me to this new way of grilling cheese on bread. The ingredients are straightforward. The process takes a little practice. Even if they don't come out looking just right the first time (or second or third ...), they'll be delicious. The cheese toasts are a wonderful accompaniment to soup. They would also work well with a simple tossed salad and a side dish of some kind of fruit.
This is such a complete, yummy, salad in its vegetarian version. It makes an excellent summer meal, especially when fresh sweet corn is available. Consider adding grilled portabello mushrooms, cut into one-quarter or one-half inch strips. Or vegetarian bacon strips, perhaps 4 broken into large pieces (the Morningstar Farms brand is a great choice). The optionals and additions are well worth including!
This is a staple side dish in our home. It's worlds away from the store-prepared kind, at least the ones I've tried, although I do remember trying one of those that I thought was quite good. I think it may be that freshness is very important. Sometimes cole slaw keeps well, and sometimes, it doesn't. I'm not quite sure what makes the difference. Anyway, you'll find it's quite easy to prepare and worth the not-so-great-effort required.
There's more to these than cream cheese and bacon. Even though a simple recipe, the combination of ingredients is a little unusual, and too tasty to keep a secret. This recipe makes two sandwiches.
We really enjoy these sandwiches. Even if you think you don't like sauerkraut, you might like to try them, as my husband did. We find these to be a wonderful cold-weather supper, accompanied by Apple Salad.
It's taken too long to get this wonderful recipe on our site. I think it's at least as good as meatloaf and far more fun to prepare and enjoy. As a leftover, it makes wonderful sandwiches. The end-product is well worth the considerable measuring and general preparation (although once you prepare the ingredients, it's a quick mix). We enjoy meatless loaf as the focal point of a real "comfort meal" with small potatoes baked right along with the loaf, and then perhaps something simple like string beans and carrots, freshly prepared and cooked as separate components. It's a bit of a throwback to the 1950s. Pass the ketchup.
With help from bouillon cubes, this soup is ready within fifteen to twenty minutes. The amounts given can be adjusted to your preferences. I like a soup filled with goodies and just enough liquid to let the flavors combine.
This is a simple recipe that really shows off the fresh peas.
These rolls have a slight sweetness with a hint of spice. Total preparation time of about three hours (perhaps even a little more) takes into account the yeast's needed development, distributing air throughout the dough and contributing to its good texture. However a lot of this time can be used tending to other "callings." For the pumpkin, we most often use what's left from our Halloween jack-o-lantern. We try to find as large a sugar pumpkin as we can, and then, post-Halloween, cook (either roast or steam) the pumpkin flesh for use in a number of other dishes, such as Baked Pasta with Roasted Pumpkin.
These robust rolls make a perfect accompaniment to salads. We particularly enjoy these rolls with Chef's Salad. And, they're scrumptious without any accompaniment at all. It must be mentioned that I am indebted, once again, to my husband's Aunt Sally, of "Aunt Sally's Brownies", for this wondrous recipe.
This savory side dish is an excellent complement to grilled, roasted, or broiled portabella mushrooms. It could be used in a number of ways to enhance any number of dishes, even as a topping for crusty grilled bread. It's also another way to use the garden's bounty of zucchini and summer squash. The amounts listed here could be increased and less finely cut for a vegetable side dish.
These are some wonderful sandwiches. They're good both simply grilled, or French-toasted. I've learned that it works best to choose either the mustard option or the bacon. Using both mustard and bacon together sort of cancels out the taste of each. An excellent accompaniment with these sandwiches is cole slaw, and for my husband, always some good potato chips.
Boiling the egg is what takes the most time, and the taste is worth every moment waiting for it to cook.
This recipe is somewhat of an Asian/Italian fusion, two exquisite cuisines combined with delicious results.
This is a soup with simple ingredients. It makes for wonderful comfort food. On a cold winter evening, we enjoy this soup with some good bread or bagels.
There was a time when I thought I could be a vegetarian every day, except for Thanksgiving. That has changed! I do feel so thankful for all that I've learned about how wonderful vegetarian cuisine can be, and doubly thankful to have this opportunity to share the results in this way.