Posted by nicki on Nov 26, 2013 in
Uncategorized
Ingredients
- 1/4 cup grated Parmesan cheese
- 1/4 cup mayonnaise
- 2 tablespoons milk
- 1 tablespoon lemon juice
- 1 tablespoon Dijon-mayonnaise blend
- 1 garlic clove, minced
- Dash cayenne pepper
- 1 bunch romaine, torn
- Salad croutons and additional grated Parmesan cheese, optional
Directions
- In a small bowl, whisk the first seven ingredients. Place romaine in
- a large bowl. Drizzle with dressing and toss to coat. Serve with
- salad croutons and additional cheese if desired. Yield: 8 servings.
Nutritional Facts: 1 cup (calculated without croutons and additional cheese) equals 73 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 126 mg sodium, 2 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Posted by Bob on Sep 29, 2013 in
Breads,
Rolls French bread rolls are light and airy on the inside, crisp and crackly on the outside. Though baking these is a bit of a project, it can be done in stages. Plus, the rolls freeze well and reheat beautifully.
From Fine Cooking
Read more…
Posted by Bob on Sep 29, 2013 in
Breads,
Rolls
Posted by nicki on Sep 21, 2013 in
Main Course,
Quick and Simple This recipe makes 2 to 4 servings. Read more…
Posted by Bob on Sep 16, 2013 in
Breads,
Flat Breads,
Uncategorized This recipe for soft flour tortillas is quick and easy. Soft and tender, with just a little bit of “chew,” you can have these on the table in under an hour. The dough can also be made the day before and allowed to rest in the fridge overnight.
From http://www.kingarthurflour.com
Read more…
Posted by nicki on Aug 19, 2013 in
Uncategorized
“Tender beef ribs in homemade barbeque sauce are ready in 4 hours of slow cooking, but are even tastier if you cook them for 8 hours. Serve over hot cooked rice.” Read more… |
|
Posted by nicki on Aug 7, 2013 in
Uncategorized Rachel Ray recipe Read more…
Posted by nicki on Aug 3, 2013 in
Uncategorized Ingredients
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
1 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water
Directions
1.Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2.Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
Posted by nicki on Jul 24, 2013 in
Uncategorized Roasted rabbit is great when it’s served over creamy mashed potatoes and surrounded by cider-steeped apples and leeks.