new yorker pasta

new yorker pasta by maeghan

tips with paring knife,pull off tough skin from bottom of stalk toward broccoli flowerets. quarter or half if too larg. cut stalks into 2 inch pieces, if for soup or other use. broccoli should not be over cooked or it becomes strong tasting. also uncover a few times during boiling to retain bright green color

2 votes
Glazed Corned Beef

Glazed Corned Beef by Iz

When I serve this to guests, I always get rave reviews. Serve with cooked carrots, using a small amount of the glaze. Oven fried potatoes complete this meal.

1 vote