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Wild Rice Pilaf with Fresh Vegetables by Jane Evans BonacciDid you know that wild rice is not rice at all but grass? It grows in areas of shallow water, so prevalent in the state of Minnesota that it is the official state grain. Surprisingly the Central Valley of California is the other main producer of wild rice. It is naturally gluten-free and high in protein, potassium, B-complex vitamins,… |
1 vote
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One Dish Rosemary Chicken with New Potatoes, Mushrooms and Green Beans by Adam JanowskiThis is a simple, but beautiful, chicken dish that you can serve directly from the frying pan in which it was prepared or arrange it on a large platter for serving at the table. You'll get raves on this one and no one will know how easy it was to put… |
1 vote
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new yorker pasta by maeghantips 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 desired.save 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
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SWEET QUAVA BBQ SAUCE by Jane Summersa quick summer bbq sauce. very yummy, please feel free to experiment with any of your favorite jams or jelly's. (peach, orange, etc.) would be great as well ! |
1 vote
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