Recipes by Rosemarie

United States Chef

	Three-Course Barbecue Fun by Rosemarie Start with Fried Pickles, end with a cheesecake of many flavors.	1 vote 393 views
	Bacon Tomato Soup with Sourdough Croutons and Arugula Pesto by Rosemarie A delicious, smoky soup with bacon and a nutty pesto	1 vote 846 views
	Memorial Day Small Gathering by Rosemarie A Memorial Day Feast for a small group.	1 vote 682 views
	Homemade Chicken Soup by Rosemarie This is one of those wonderful soups that can be made from left over stewed chicken or started completely from scratch, whatever you happen to have on hand that works best for you.	1 vote 1216 views
	Lemon Chicken Stir-Fry with Ramen Noodles by Rosemarie Part of the fun of making this delicious dish is the time spent in the kitchen chopping veggies with my beautiful family.	1 vote 851 views
	Caribbean Colombo Roasted Pork by Rosemarie Like the islands themselves, this wonderful pork dish lingers a bit in the oven, giving you plenty of time to sit back, relax and listen to the sounds of steel drum music. Now would be the perfect time to whip up a batch of tropical drinks, close your eyes and imagine far away places.	1 vote 1674 views
	Colorful Mediterranean Grilled Pork with Mediterranean Salsa by Rosemarie Unlike other cuisines, Mediterranean Cuisines isn’t of a particular ethnic persuasion but rather a culinary style of cooking that is influenced by an array of diverse people living around the Mediterranean Sea.	1 vote 2666 views
	Cuocere Stile Italiano by Rosemarie The biggest challenge to making these sumptuous pork chops is the age-old question: fresh or dried herbs? While fresh is always better, sometimes dried is the way, be it a seasonal thing or a personal preference. The relish also goes well atop toasted baguettes or alongside a finely grilled steak.	1 vote 589 views
	Antipasto Platter by Rosemarie One of my all-time favorites in the appetizer/starter category has got to be a well prepared antipasto platter. It is a montage of flavors, textures and colors all on a single plate. Come see for yourself . . .	1 vote 1539 views
	Tender Eye of Round Garlic Roast by Rosemarie The Eye of Round is a cheaper cut of roast for very good reason – it has the reputation for being a tough cut of meat. The rounds (top round, eye of round and bottom round) come from the hind-quarter of the beef. This is a section of meat that stays fairly lean due to the fact that it gets a lot of work. No fat, no marbling, no…	1 vote 6294 views