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Mild flavored, flaky fish fillets. Any number of different types of fish will work, and you can increase the recipe easily. Try halibut, cod, salmon, red snapper, trout, etc. Serve with a white and wild rice blend.
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A meatloaf with ham and Provolone cheese rolled up inside for a tasty surprise. A terrific blend of two classic recipes.
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"The chicken is braised in the oven, but you can make it in a slow cooker or completely on the stove, in a casserole," says Jenn Louis.
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Kotlety are traditional Polish pan-fried meat patties. This quick and simple version is made with ground beef.
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A sweet and savory way to use up any extra cherry tomatoes you may have on hand, this jam tastes great on crackers with goat cheese or cream cheese.
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I love this recipe because no matter what you do , it comes out good. I recently published it on my blog and have gotten great feedback. It's perfect for an entree...
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A classic Quiche Lorraine with bacon, onions, eggs and cheese.
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English muffins are layered with avocado, sprouts, tomato, Ranch dressing, sesame seeds and smoked Cheddar, then lightly broiled. Garnish each with a black olive, if desired.
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This is the recipe passed on to me from my Aunt Doris (who in turn had it passed on to her). Seafood is local favorite on the East End of LI due to its fishing community. Fresh seafood is best.
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This is a sweet and tangy French dressing with subtle tastes of bell peppers and pimientos, accented by the flavor of olive oil.
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Pickles seem to work wonders for this simple salad. Sweet pickles are mixed in with the peas and other salad ingredients, and pickle juice is mixed into the dressing.