I have been waiting to make this recipe ever since I visited Felidia’s in NYC for my birthday in June. We ordered a family style “tasting menu” and this was one of the pasta courses. We were teased with only two of these delicious ravioli simply served in a butter sauce. As soon as we…
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I’ve been buying alot of fruit lately, and no one is eating it. I bought a whole watermelon (not a huge one) and if I eat any more I’ll be floating down the street! Instead of a fruit salad, I came across this sherbert recipe. It’s super easy and no ice cream maker necessary! You…
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It was 18 degrees this morning – perfect excuse to put the oven on, make the kitchen toasty warm, and whip up the easiest, tastiest “sticky biscuits” you’ll ever enjoy. Syrup 1/2 lb. bacon, cooked until medium-brown 1/3 cup brown sugar 1/4 cup all-purpose flour 1/4 cup maple syrup 2 Tbsp. unsalted butter Biscuits 2…
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This week’s Sunday Supper is all about Dishes in Five Ingredients or less and is hosted by #SundaySupper Contributor Amber from Mama’s Blissful Bites. You don’t need a lot of ingredients to make something delicious! Some of the best meals come out of what is in the pantry and “what’s left in the fridge!” Did you…
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This dish is sort of an Asian-fusion that I came up with. East meets The South! These ribs are cooked in a slow cooker and finished off on the grill. The ribs are sticky and sweet, the fresh peach salsa has a little kick, and the sesame jasmine rice pulls it all together. For the…
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It’s a Mexican Fiesta! Celebrating with #SundaySupper! In the early hours of September 16th, 1810, Miguel Hidalgo y Costilla, a priest in the small town of Dolores, Guanajuato, rang the church bell to gather the townspeople. He called for the people of Mexico to rise up against the Spanish Crown, thus initiating Mexico’s War of…
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It’s the start of a New Year – a time to reflect and compose our bucket lists! The first thing you will notice is that I decided to have someone do a blog design for me. It wasn’t huge on my bucket list, but something I have been wanting to do for some time now.…
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The word hash comes from the French (but of course) hacher, meaning “to slice or chop up”. A breakfast tradition, especially with a freshly poached egg on top. Take away the eggs, add a green salad, and dinner is served. By adding chopped cooked beets to the mixture, you get Red Flannel Hash, a Yankee…
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Dried porcini mushrooms are one of my favorite ingredients. The first recipe I made with dried porcini was Giadia’s Mushroom Risotto with Peas . So delicious! I always keep them in the pantry now – you can add one or two to soups or stews or your favorite pasta sauce. They add a rich, beefy…
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How sweet and buttery can you get? I looked at a few recipes for old fashioned bread pudding, Ina’s version which was made with about 5 cups of half and half. I’m sure it’s delicious – maybe for a special occassion, but this bread pudding is for an everyday dessert. Don’t get me wrong, the…
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I’ve got to be honest. I am not a football fan. I don’t understand it, can’t follow it and usually have no clue who is in the Super Bowl. But….ask me to cook for the big game and I’m there!~ Everyone loves pizza for a party. These little pepperoni puffs make a great appetizer. They…
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Halloween is one of my favorite holidays. I always wanted to have an all-out party with all the spooky decorations and lots of spooky food. Well – the party is here today! I always dress up as a witch every year. The kids are always surprised to see someone dressed up when I open the…
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This month for the Secret Recipe Club , I was paired with Bean of Without Adornment and her Gluten-Free kitchen. Bean has a lovely philosophy on life, and beautiful photography which shines through on her blog! I am not familiar with gluten free cooking, and don’t have many of the ingredients for her recipes, but…
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Easter Butter Lamb – Baranek Weikanocny The Easter Lamb bearing a Resurrection Banner – like marshmallow Peeps, the butter lamb is an Easter icon of Polish Tradition. Isn’t he cute? When I was growing up, I would be the one to make the lamb. I made it free form, by hand and most of them…
