Homemade Soft Pretzels

Those delicious homemade pretzels you could never make so good, until now!

Chicken Stew with Olives and Lemon

Boned, skinned chicken thighs are just as convenient as breasts, and they have an added advantage: Their succulent texture and robust flavor stand up well to braising. Add the flavors of Italian salsa verde--bright parsley, tart lemon, piquant capers, and green olives--for a fresh, fast twist on col...

Frito Pie

American Favorite, good for lunch or dinner

Individual Fruit Compote Pies

Delicious mini pies

Surprise Brownies

Brownie mix using applesauce

Oven-Fried Pork Chops

Delicious, easy to make pork chops.  You will need a 13x9x2-inch baking pan.

Delicious Pumpkin Bread

A tender, cake-like bread that is a hit especially around the holidays.  You will need 1 to 5 mini-loaf pans (5-3/4 in. x 3 in. x 2 in.) 

Sweet and Salty Nuts

These party pleasers are also mouth-watering tossed over a warm salad, casserole, or roasted vegetable dish.

Kathy\'s Country Chicken Casserole

My son asked last night, "Mom how do you know how to make this?" I said, "Hmm...don't know. Been cooking it forever." He said, "Well when I move out, please write it down for me. This stuff is great!" (Then I start worrying about him "moving out" someday, ...

Apple Crisp

"A simple dessert that's great served with ice cream."

Herbs
Cilantro PDF Print E-mail
Written by matt gauzza   
Saturday, 22 December 2007
ImageIs the bright green leaf and stem of a young coriander plant, and comes from the Parsley family. Cilantro is also called Chinese Parsley. It has the flavor of parsley and citrus. Before it can be used, Cilantro needs to be crushed. It is used in Mexican, Middle Eastern and Asian dishes.
 
Chives PDF Print E-mail
Written by matt gauzza   
Saturday, 22 December 2007
ImageAre bright green, long, hollow thin stems. It is an onion-like member of the lily family. They have a mild, onion-like taste, with just a hint of garlic. Chives are often used as a garnish, but can be used in many cooked dishes, adding them towards the end of the cooking time to retain their flavor.
 
Chervil PDF Print E-mail
Written by matt gauzza   
Saturday, 22 December 2007
ImageComes from the parsley family and is a popular French herb. The leaves resemble parsley, and is an aromatic, sweet herb with a slight taste of anise. Chervil helps to bring out the flavor of other herbs and is used to add color and flavor to dressings for pasta and potato salads. Chervil is available dried but has the best flavor when fresh.
 
Celery Seed PDF Print E-mail
Written by matt gauzza   
Saturday, 22 December 2007
ImageComes from a wild variety of the celery plant. The seeds are oval in shape and light brown. The seeds are so small, it takes over 750,000 to equal one pound. It was originally grown by Greeks and Romans for medicinal qualities. It tastes like table celery with a warm slightly bitter and aromatic flavor. Celery seed is used for adding the flavor of celery to foods when the crunchiness of celery is not wanted.
Last Updated ( Saturday, 22 December 2007 )
 
Borage PDF Print E-mail
Written by matt gauzza   
Saturday, 22 December 2007
Leaves and flowers of the borage plant Borago officinalis
 
Bay Leaves PDF Print E-mail
Written by matt gauzza   
Wednesday, 19 December 2007
Large, olive-green leaves of the sweet-bay or laurel tree. Also "laurel." Goes with almost anything.
Last Updated ( Wednesday, 19 December 2007 )
 
Basil PDF Print E-mail
Written by matt gauzza   
Wednesday, 19 December 2007
Bright green leaves of an herb of the mint family.
Last Updated ( Wednesday, 19 December 2007 )