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This recipe was handed down to me from my Grandma. Little mushrooms are marinated in a zesty mixture. They're great for buffet style gatherings. They keep well for a long time in the fridge, or you may can them in mason jars and store in cupboard.
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We like surprises in recipes and this one has one - tuna and cottage cheese. The end result is a creamy, creamy tuna salad that makes a great luncheon dish.
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Made with yogurt instead of sour cream, this freshly-made salad dressing tastes like the expensive kind in the produce department.
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This is a recipe taught to my by my mother-in-law, Audry Falgout. It has a great flavor and for being a South Louisiana recipe in well seasoned but not overly seasoned. The darker you cook your roux, the deeper the flavor. This may seem like a long time to cook shrimp but it works. In our family it is typically served over hot cooked rice with potato salad on the side.
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This spicy pasta salad is bursting with flavor and is liberally dotted with chunks of tomatoes and red and green peppers.
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Pork chops are cooked in a tangy apple juice sauce, which is then thickened into an irresistible gravy.
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Tilapia is coated with ground almonds and Parmesan cheese in this delicious dish.
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Squash and green beans are pan-fried in a lemon-based sauce creating a quick and easy side dish.
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Get Walnut-Pepper Spread Recipe from Food Network
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Get Summer-ish Succotash Salad Recipe from Food Network
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This shrimp dish was something I threw together one night and my family loved it. It's really easy, healthy, and tasty!
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Get Linguine with White Clam Sauce Recipe from Food Network