Rapid-Source

Difficulty - Very Easy

Created by rsRick

This soup is made with store-bought broth and rotisserie chicken, which shortens the preparation time considerably. (If you usually make your soup from scratch, you may be surprised at how appealing this shortcut can be when you are rushed.)

Buttered Asparagus Spears

Created by rsRick

This is an easy side dish that will make any entrée look like a professional Chef prepared it. The Asparagus and Butter is a great Marriage.

Baked Stuffed Zucchini’s with Ratatouille

Created by rsRick

Originally from the Province region in southern France, Ratatouille makes excellent use of the local produce. I personally do not use the classical ingredient eggplant in this recipe.

Beef Satays

Created by rsRick

This Satay is served with a spicy Yogurt dipping sauce infused with cilantro, cirrano peppers and chopped peanuts.

MAPLE-WALNUT ESPRESSO TORTE

Created by rsRick

This is a great non tradition Pass over Dessert, if you are looking for a Jewish Dessert that doesn’t break apart like sawdust then this is the one for you.

THE ONLY MARINADE YOULL EVER NEED

Created by rsRick

If I could use only one marinade for the rest of my life, it would be this one. Redolent with garlic, piquant with fresh lemon juice, and fragrant with extra virgin olive oil, it instantly transports you to the Mediterranean. I cant think of a single food that doesnt taste better bathed in it. You can use it as both a marinade and a basting sauce. If marinating poultry, meat, or seafood, simply set a portion aside for basting.

CARROT PACHADI

Created by rsRick

This Indian compound Salad is light, Refreshing and a perfect condiment to be served with most any types of grilled meats, poultry or seafood.

Mooli Curry

Created by rsRick

A Punjabi recipe for turnips, carrots or mooli (Asian radishes)

CHICKEN SALAD SANDWICHES WITH BLUE CHEESE

Created by rsRick

Improv: Add sweet and crunchy accents by mixing a few chopped toasted pecans and some dried cranberries into the chicken salad. Instead of rolls, use crusty French bread or thick slices of sourdough bread.