How to Make Stuffed, Sliced Zucchini
Stuffed, sliced zucchini is a great make-ahead side dish for a party. The zucchini can be stuffed several days in advance, then cooked and sliced the day you need it. When sliced and arranged on a platter, the zucchini not only tastes good but ... [... more]
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How to Make Orange Marmalade
Delicious marmalades are commonly made from citrus fruits with shreds of peel and fruit in the jelly. Whether served on toast or bagels or used as a glaze for roast chicken or fruit tarts, marmalade offers a refreshing burst of sunshine. This ... [... more]
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How to Make Honey Mustard Dressing
This sweet, tangy dressing goes well with salad greens or sliced fresh fruits, or as a dipping sauce for broiled, roasted or grilled poultry. Yields 13/4 cups. How to Make Honey Mustard Dressing. This sweet, tangy dressing goes well with salad ... [... more]
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How to Make Basic Barbecue Sauce
Lots of people brag about their secret barbecue sauce recipe. If you don't have your own, start with this one. It's a simple mixture you can modify and experiment with until you've created your own secret sauce. Makes about 1 1/2 cups. Heat the ... [... more]
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How to Make Peach Preserves
Fresh peaches are delicious eaten on their own, sliced over cereals and ice cream or made into pies and cobblers. You can enjoy their sweet flavor year-round by making jam during the summer peach season. This recipe makes 7 cups or 7 (8-oz.) ... [... more]
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How to Make Roasted Asparagus and Parmesan Penne
This is a delicious side dish or main dish for vegetarians. Roasting intensifies the delicate flavor of asparagus; it's best done with larger stems. Serves two as a main dish, four to six as a side dish. Wash the asparagus in cool water, making ... [... more]
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How to Make a Triple-Decker Peanut Butter and Jelly Sandwich
Great for bag lunches, this variation of the classic peanut butter and jelly sandwich won't get soggy. Spread jelly on one side of the third piece, and put the jelly side down on one of the peanut butter slices. Spread jelly on the dry side of ... [... more]
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How to Cook Carrots
Bright-colored carrots are more often used as a sweet accent, but they can be divine on their own as well, particularly when accompanied by a more bitter or astringent side dish. Cut carrots into dice, julienne, round slices or, for a more ... [... more]
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How to Make Sherry Vinaigrette
This light vinaigrette is perfect for mixed greens or butter lettuce. Store it for four days in the refrigerator. Begin whisking to dissolve the salt, then slowly drizzle in the oils. Pour the vinegar into a bowl. Add the salt and pepper. Add the ... [... more]
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How to Make Pumpkin Soup
Pumpkin soup is a hearty addition to any autumn meal, and an especially nice first course for Thanksgiving dinner. It's also low-fat. Yields about 8 cups. Cut the pumpkin in half. Scoop out and discard the fiber and seeds. Peel the pumpkin pieces ... [... more]
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How to Make Spinach Dip
This party favorite is quick to fix. If you want to be really fancy, serve it in a hollowed-out round of sourdough bread and use the extra bread for dipping. Makes 1 1/2 cups. Melt butter or margarine in a medium-sized saucepan over medium ... [... more]
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How to Make Sweet and Sour Dressing
This tangy dressing can be used on a salad or as a dip for vegetables. Yields about 1 cup. Whisk all ingredients in a small bowl. Cover and chill thoroughly. [... more]
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