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CHEF LILLIE'S MEATLESS MEATBALLS WITH MUSHROOMS by Lillie Ann PasswaiterAFTER COMBINING ALL INGREDIENTS IN BOWL, IT NEEDS TO BE REFRIGERATED FOR AT LEAST 4 HOURS FOR BEST FLAVOR AND TEXTURE. PREHEAT OVEN TO 450 DEGREES. LINE BAKING SHEET WITH PARCHMENT PAPER. BAKE IN PREHEATED OVEN 12 TO 15 MINUTES UNTIL MEATBALLS ARE LIGHTLY BROWNED. REDUCE OVEN TEMP. TO 325 DEGREES, BAKE 30 MINUTES. |
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BROWN RICE MEATBALLS by Lillie Ann PasswaiterCOOK THE RICE AHEAD OF TIME IN RICE COOKER AND DIVIDE BY THE CUP STORING IN GLASS JARS IN THE FREEZER. WHEN READY TO USE THAW IN HOT WATER. PREP. TIME 1/2 HOUR |
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Risotto with asparagus and prosciutto by Easy Cook - Laka kuharicaOriginating from Venetian cuisine, this risotto is truly mouthwatering. |
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2477 views
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Kare Kare by Alvin SanchezThe name may have been derived from “curry,” and while the color is similar to this Asian dish, the peanut sauce is all our own. So unique is kare-kare’s flavor that it’s one of the first things balikbayans ask for when they get home! |
1 vote
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Vietnamese Veggie Pho Ga by Supriya SrivastavaThis is my take on Vietnamese Chicken Noodle recipe, i make it with chicken all the time so decided to do a all vegetarian version for few vegetarian guests. Soy was the obvious choice since its texture is a little meat like plus it is rich in protein so will make for a hearty meal with carbohydrate rich noodles. |
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2394 views
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Pasta Puttanesca by kwrayA reasonbly quick dish to prep and cook. Its a spicy twist on the old pasta dinner standby. Recommend served with some good garlic bread and your favorite Pinot Noir. |
1 vote
4088 views
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Chickpea Cutlets by Jennifer Jevons*Note: A great alternative to eggplant or chicken cutlets. |
1 vote
3346 views
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Artichoke Heart Pizza by RecipesnFoodArtichoke Heart Pizza |
1 vote
2358 views
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