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Jeff Cerciello says the inspiration to combine parsnips and dates came from Moro, a Moorish restaurant in London.
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Get the taste of a strawberry daiquiri on a plate when you mix baby spinach with strawberries, coconut, and almonds, and toss it all in a tangy lime dressing.
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A delicious soft, cake-like citrus cookie typically made at Christmas time. Goes great with a cup of tea!
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Fresh cilantro and hot sauce add zing to this twist on classic coleslaw.
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Sugar cookies are shaped into "pencils" and coated in different colors of icing in these fun back-to-school cookies the kids will love.
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This cake is made simply with cake mix, pudding mix, eggs, oil, and good ol' Mountain Dew® and features a pineapple topping.
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You can use the first two steps as a basic recipe for cooking a turkey breast half; the cooked meat can be sliced and served as is.
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This chicken in this recipe is keeping some pretty fine company. Lots of color - green pepper and pimento. Lots of crunch - potato chips and almonds. And then there 's the cheese and creamy mayonnaise. Serves twelve.
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This pie has a luscious, made-from-scratch lemon pudding, so you 'll need a double boiler. Fresh lemon juice and grated lemon rind are stirred into the thick pudding just before it 's poured into a pie shell. Then a meringue is whipped up and spread over the top, and the pie is slipped into the oven until golden brown.
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These always look so pretty on the cookie plates I give for Christmas.
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A plate of red and yellow bell peppers tossed with a tangy dressing pleases both the eye and the palate. You can use peppers of only one color, if you prefer, or include an orange and a green bell pepper for a truly spectacular effect.
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Salsa verde is a pungent Italian sauce made with capers, parsley and anchovies. It stands up nicely to the meaty tuna steaks, while serving as a perfect foil for the mild avocado.