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This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law! Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole! Use bread crumbs, crushed crackers or cheese for the topping.
This is a recipe that my Southern mother-in-law gave to me, her Yankee daughter-in-law! Zucchini or yellow summer squash may be used together, or interchangeably to create this delicious casserole! Use bread crumbs, crushed crackers or cheese for the topping.
Ingredients:
squash, butter, green bell pepper, sugar, onion, egg, mayonnaise, cheddar cheese, pecans, bread crumbs
www.foodnetwork.com
Get Jalapeno Lime Oyster Shooters Recipe from Food Network
Get Jalapeno Lime Oyster Shooters Recipe from Food Network
www.delish.com
Make this classic chocolate pudding up to two days in advance. Fresh whipped cream made just before serving adds an elegant yet simple touch.
Make this classic chocolate pudding up to two days in advance. Fresh whipped cream made just before serving adds an elegant yet simple touch.
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This is a really good hot potato salad that my mother used to make for us. You can vary the amount of vinegar and sugar to change the taste around.
This is a really good hot potato salad that my mother used to make for us. You can vary the amount of vinegar and sugar to change the taste around.
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This delicious crisp is so easy to make, and everyone will love it! Cinnamon, honey, and a crisp crumb topping make a dessert you'll want to prepare again and again. Serve with vanilla ice cream.
This delicious crisp is so easy to make, and everyone will love it! Cinnamon, honey, and a crisp crumb topping make a dessert you'll want to prepare again and again. Serve with vanilla ice cream.
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This Italian sweet and sour pickled fennel recipe (finocchi in agrodolce) can be served as a side dish or an appetizer with an aperitif.
This Italian sweet and sour pickled fennel recipe (finocchi in agrodolce) can be served as a side dish or an appetizer with an aperitif.
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This is a grilled salmon made with full bodied wine (Shiraz is best). It needs to marinate overnight for best flavor.
This is a grilled salmon made with full bodied wine (Shiraz is best). It needs to marinate overnight for best flavor.
Ingredients:
brown sugar, water, wine, soy sauce, olive oil, cloves, lemon pepper, salmon, cornstarch
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An inherited recipe, these buttery hazelnut cookies are a snap to make and simple to bake. Prepare the dough and refrigerate as a log, then slice into rounds, decorate with candy sprinkles, and bake. Easy!
An inherited recipe, these buttery hazelnut cookies are a snap to make and simple to bake. Prepare the dough and refrigerate as a log, then slice into rounds, decorate with candy sprinkles, and bake. Easy!
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An old (and yummy!) recipe.
An old (and yummy!) recipe.
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Thick New York steaks are grilled to perfection and served with a red wine-cherry sauce in this delicious dish perfect for Valentine's (or any other) day!
Thick New York steaks are grilled to perfection and served with a red wine-cherry sauce in this delicious dish perfect for Valentine's (or any other) day!
Ingredients:
strip steaks, worcestershire sauce, red wine, cherries, sugar, vanilla, cornstarch, water
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This easy snack cake is made with diced tart apples, chopped walnuts, and a hint of cinnamon.
This easy snack cake is made with diced tart apples, chopped walnuts, and a hint of cinnamon.
cooking.nytimes.com
Back in 2011, in his New York Times Magazine column, Cooking With Dexter, Pete Wells asked his son about his favorite foods “It was a tie,” Wells recounted Dexter saying, “between sushi and the fried chicken at Brooklyn Bowl.” The chicken was a specialty of Eric and Bruce Bromberg’s SoHo restaurant Blue Ribbon, and this Cajun seasoning central to it Adapted from “Bromberg Bros
Back in 2011, in his New York Times Magazine column, Cooking With Dexter, Pete Wells asked his son about his favorite foods “It was a tie,” Wells recounted Dexter saying, “between sushi and the fried chicken at Brooklyn Bowl.” The chicken was a specialty of Eric and Bruce Bromberg’s SoHo restaurant Blue Ribbon, and this Cajun seasoning central to it Adapted from “Bromberg Bros