Tuesday, 28 April 2015

Fruits And Vegetables - Sweet Potato Hummus

Girl Cams
A hearty and flavorful golden hummus has roasted sweet potatoes plus Mediterranean-inspired seasonings for a sweet and savory appetizer. Serve with pita wedges, crackers, or cut veggies.

Peruvian Chilcano For Chilcano Week In Peru

Peruvian Chilcano For Chilcano Week In Peru

Monday, 27 April 2015

Wednesday, 22 April 2015

Tuesday, 21 April 2015

Bbq Grilling - Tabasco Grilled Peppers And Onions

Toss pepper strips and onion rings with oil, melted butter, and TABASCO® Sauce in a foil pan, then grill until browned--a perfect side dish with grilled sausages and crusty bread.

Monday, 20 April 2015

Meat And Poultry - Irish Chicken And Dumplings

Here's a cozy dish to comfort on a dark and stormy night. A creamy, fragrant stew of chicken, celery, onions, carrots, peas and potatoes plays host to biscuit dough, dropped by the spoonful into the boiling hot liquid. Simmer until the dumplings are done.

Friday, 10 April 2015

Salad - Broccoli Salad Ii 2

The dressing is a bit more subtle in this version, but with the exception of the sunflower seeds, it turns out the same delicious salad. Serves six.

Monday, 6 April 2015

Herbs And Spices - Chicken In Basil Cream

Fried chicken gone to finishing school, as a basil-Parmesan sauce brings a mainstay dish to a new level.

Saturday, 4 April 2015

Soups Stews And Chili - Jamaican Tortilla Soup

This rich chicken soup has a hint of coconut milk and Jamaican spices to give it a unique island flavor. Serve topped with mozzarella, crispy tortilla strips and a wedge of lime.

Friday, 3 April 2015

Bbq Grilling - Portobello Mushroom Burger With Bruschetta Topping

Thick, juicy portobello mushroom caps are grilled and topped with a savory mixture of roma tomatoes, basil, and Parmesan cheese for an Italian-inspired veggie burger.

Traditional Entry

Traditional Entry - Burlington

Thursday, 2 April 2015

Bbq Grilling - Grilled Wild Duck Breast

This strong Worcestershire-garlic marinade really penetrates into the duck breast, giving it a rich, distinctive flavor.