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To make this scrumptious pie, rhubarb, blackberries and raspberries are combined with sugar and flour and refrigerated overnight. This sweet mixture is then spooned into a made-from-scratch crust, topped with another round of pastry and popped into the oven to bake to perfection.
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This is a no frills New York Pizza with heaps of mozzarella cheese and fresh basil. Use it as a base and add your favorite pizza toppings if you wish.
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Leftover rice is mixed with cheese, egg, and seasoning to make pan-fried patties that will have you planning for leftover rice in the future.
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Ground lamb is seasoned with fresh mint and cilantro, and ginger and green chili paste, and made into delicious shish kabobs. Serve with lime wedges, mint chutney, and sliced, sweet Vidalia onions.
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A creamy soup of chicken, wild rice, sliced mushrooms and white wine in a freshly made stock.
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This delicious sauce — nutty, salty, sweet and spicy — easily whizzes up in the blender and is also great with grilled chicken skewers or raw vegetables.
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Pork chops are stuffed with mushrooms and Swiss cheese and then simmered in wine for hours creating a gourmet meal your guests will love.
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These tasty meatballs include green peppers, onions and Italian-style bread crumbs baked in a golden mushroom sauce. The recipe is a creation of my own.
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This refreshing bean salad uses black beans and garbanzo beans, and is the perfect addition to a picnic table!
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This is perfect served with quiche, homemade home fries and fresh coffee! I make the bread for this recipe using my bread machine!
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Chef John uses thin slices of beef round to make beef rouladen, classic German comfort food. Topped with mustard, onions, bacon, and pickles the beef is rolled up and braised until fork tender.
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Slightly sweet from cream-style corn and crushed pineapple, these tropical hush puppies pair perfectly with fish.