Do you ever search for a recipe because of an ingredient you have? I know I do. That’s what happened with this dish when I looked for a recipe using pumpkin shaped pasta. I have mentioned Sflogni pasta (American pasta made in New York) in previous posts and this zucca pasta is just one they … Continue reading
I am a big fan of all types of rice and all versions of it too. Rice is not meant just for a stir-fry but all kinds of delicious and unique dishes. This Portuguese rice by a Food52 reader’s mother is another recipe that caught my eye. Linguica is a smoke-cured pork sausage seasoned with … Continue reading
This is a recipe Gene received from a friend and his version was very simple and one we liked any time of the year, but especially in the Fall/Winter. You can make this in the oven or slow cooker, or even on top of the stove. You just want to cook it slowly at a … Continue reading
Holiday kielbasa is often a part of our seasonal menu. This is usually served on Christmas morning as the main entree of a special brunch. It began many years ago when a co-worker of a sister made this for a company potluck. Plain, simple and delicious! I always thought this recipe originated from my Dad … Continue reading
This is an old but good do ahead recipe where the sausage balls can be assembled, baked and frozen for later use; then all you have to do is reheat them. I knew I must have tried Bisquick with a recipe before I made Bisquick Crescent Rolls! Everyone likes this type of finger food! We entertained a … Continue reading
This recipe is adapted from a recipe of one of my favorite chefs, Ina Garten, or the Barefoot Contessa. This soup is hearty, full of fiber and the meat gives the soup a nice flavor.
These crepes are very rich and a good recipe to cut back on the calories and fat if you choose to. I have made them with 2% sharp cheese, low fat cream cheese, 2% milk (don’t use skim) and egg beaters instead of real eggs. No one has ever complained.