
|
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.)
|
|
|
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.
|
|
|
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.
|
|
Created by rsRick
This Satay is served with a spicy Yogurt dipping sauce infused with cilantro, cirrano peppers and chopped peanuts.
|
|
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.
|
|
|
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.
|
|
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.
|
|
|
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. |
|
Rapid-Recipe
Difficulty
Very Easy
Subcategories and recipes