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Articles 1 to 12 of 36:
Spinach and Strawberry Salad
In a large bowl, toss together the spinach and strawberries. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat. Sep. 4, 2003 We loved this ... [... more]
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Acorn Squash with Apple
To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool ... [... more]
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Alder Plank Smoked Salmon
Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating. Preheat an outdoor smoker for 160 to 180 degrees F ... [... more]
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Alaskan BBQ Salmon
In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar. Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. ... [... more]
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A Different Carrot Raisin Salad
In a medium bowl, combine shredded carrots, raisins, walnuts, celery, and coconut. Whisk together mayonnaise, sour cream, vinegar, sugar, and salt. Stir dressing into carrot mixture. Chill a few hours before serving. May 12, 2005 This salad is ... [... more]
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Acorn Squash
Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes. Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. ... [... more]
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A Vegetable Stew - Tabakh Rohoo
Heat the ghee in a large pot over medium heat. Place the lamb meat in the pot, and cook until evenly brown. Season with allspice, cinnamon, cloves, nutmeg, and cardamom. Place a layer of onion on top of the lamb in the pot, followed by layers of ... [... more]
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Beef and Barley Soup III
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes ... [... more]
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Bohemian Pork Roast
Heat a roasting pan over medium high heat until hot. Rub the roast with the marjoram, salt and pepper. Brown all sides of the roast in the hot roasting pan. Sprinkle caraway seeds over all and pour in enough water to come halfway up the sides of ... [... more]
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Fruited Curry Chicken Salad
In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve! May 22, 2007 This is a variation of a standard popular ... [... more]
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Greek Chicken
In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight. Lightly oil the grill grate. Place chicken on the grill, ... [... more]
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Mexican Beef Supreme
Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned. While the meat is cooking, stir together the lime ... [... more]
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