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About me |
Hi!
Thank you for stopping by my site. Cooking is one of my hobby!
I love to cook, bake and try new recipes.
These recipes are all tried and true, foolproof guaranteed successful. My recipes.ucoz.com is a website devoted to finding the best recipes, and
presenting them to you with simple instructions and lots of pictures.
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Creole potato salad, by the way, hails from Louisiana where people are never too far from their Tony Chachere's or Zatarain's. The distinguishing feature of creole potato salad is "creole mustard", which has a unique spicy taste with chiles, molasses, and herbs. |
Just made this and it is delicious! Didn't have Sherry Vinegar, so I used a Herb's De Provence Vinegtarette from Whole Foods... I also cooked the farro in chicken broth instead of salted water... Very yummy salad and healthy too! |
 This is an easy salad to throw together, the base is tomatoes, cucumbers, and feta cheese. We used cherry and pear tomatoes and lemon cucumbers from the garden, and added some fresh mint, oregano, and shallots. Dressed with lemon juice and olive oil. You could also add some Kalamata olives and arugula if you want to get fancy.
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There are a few things that distinguish this chicken salad recipe from a standard version. First, we use plum preserves in the dressing. You can use any berry preserve, but as we have gallons of homemade plum preserves in the freezer waiting to be used, we use the plum. Second, the recipe includes green olives. Like capers, chopped green olives give the salad an interesting bite. Finally, we use chicken that has been roasted or broiled with the skin on, and we use the skin. This makes a huge difference in flavor. |
The leaves are all down, apples, pomegranates, and persimmons all picked, days mostly overcast and dreary, save for neighborhood citrus trees with their orange and yellow orbs dotting the landscape with vivid color. Citrus trees love winter in California and our lemon, grapefruit and orange trees are heavy with fruit. Here's a cheerful fruit salad made with colorful citrus. The cardamom provides a lovely accent to the honey-sweetened citrus segments. |
We made this but altered it slightly. After browning the pancetta, we
sliced the mushrooms with an egg slicer, then added a little olive oil
to the pancetta and browned the mushrooms.
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 It might be my personal taste or the fact that it is 90 degrees outside, but I found that I much prefer this salad cold. Just skip the grilling part of the recipe and you'll enjoy a cool, crisp, juicy, sweet watermelon mixed with the yummy balsamic and creamy goat cheese.
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 This is a very quick and easy recipe that is delish! I added an extra tsp of Red Wine Vin. along with a couple of extra dashes of oregeno and it added a tang- which I like. Highly recommend- and don't skimp on the tomatoes!
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Now here's a salad for the season.The original recipe called for using regular beets, but golden beets are much prettier mixed in with the pom seeds. Here's my version of the recipe: |
This recipe is from a brand new cookbook called in-cheesemakers-kitchen In a Cheesemaker’s Kitchen written by the founder of Vermont Butter and Cheese Company, Allison Hooper. The company is most known for their goat cheese, but also make cultured butter and cow’s milk products like Quark, Fromage Blanc and Mascarpone. I’m in love with their Quark cheese, which is a German-style fresh cheese.
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