These spinach and artichoke appetizers only look difficult to make. The secret is puff pastry. Simply spread the filling over the pastry, slice, and bake.
The sunny, nutty taste of basil and pine nuts melds with the rich notes of sun-dried tomatoes in a chicken sauce flavored with garlic and a handful of feta cheese. Serve over hot pasta and top with a grating of Parmesan cheese.
Cooked shrimp and sliced fresh mushrooms are bathed in an opulent sauce of sauteed garlic, rich cream cheese, fresh parsley and a dash of basil. Toss with hot linguini and serve as an elegant appetizer or main dish.
This was passed down from my mother. I don't know where she got it, but it was always a special request at brunches. Serve with maple syrup or apple butter.
Heat-and-serve convenience foods are forbidden in the House of Loreto Kitchen, and residents appreciate the 'real' food we serve. Everyone reaches for seconds of these tasty morsels.
I make this for my kids quite often. It is very simple. Preparing the batter in the food processor makes it that much easier. Serve with syrup and butter. Also good with applesauce!
These cute little bread bowls are a great way to serve soup in the wintertime. I usually serve a hearty potato soup when I have the time to bake them. They freeze for up to 1 month, if desired.
The cucumber releases some liquid while chilling, so serve relish with a slotted spoon. Shape the patties, and wrap them in wax paper to transport them from the kitchen to the patio grill. Serve with baked potato chips and dill pickle spears.
Bacon, onions and pickles are wrapped in thin slices of flank steak, browned in butter, then simmered in beef broth. Serve with spaetzle to soak up the gravy.
These potato- and porcini mushroom-stuffed Ukrainian dumplings are like large ravioli. Serve them with butter and fresh herbs, fried onions, pork cracklings, or sour cream with dill.
An easy and quick way to prepare eggplant, and tasty too! I serve it with sliced fresh tomatoes, fresh green beans and bread and butter. An inexpensive meal from my childhood and still a favorite!
This robust rice is the perfect side dish to serve with any meat, or with vegetables. Rice is baked with beef broth, French onion soup, butter, Worcestershire and basil.
A basic French toast recipe that works with many types of bread - white, whole wheat, cinnamon-raisin, Italian or French. Serve hot with butter or margarine and maple syrup.
