A wonderful old-fashioned baked bean flavor. This recipe tastes great served with fresh cornbread or biscuits and honey. Although you need to allow time for soaking and simmering the beans, this recipe is still quite easy.
Archive for the ‘Side Dishes’ Category
Boston Baked Beans
April 5, 2012Mediterranean Rice Salad
September 28, 2011The bright flavors of this Mediterranean Rice Salad make it the perfect side dish for anything grilled.
Click on photo for recipe (more…)
Southwestern Rice
May 20, 2011I created this zippy side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. you can add cubes of grilled chicken breast to the rice to make a meal. 
Scalloped Potatoes
April 22, 2011These tasty scalloped potatoes are creamy and delicious with onions and seasonings.
SERVES = 6
August 12: Julienne Fries Day
August 12, 2010August 12, 2009 is National Julienne Fries Day. Julienne refers to the cut of most vegetables, but usually potatoes, into a fry-like shape.
The term was brought to the forefront of American pop culture by Ron Popeil’s commercials for the Veg-O-Matic, “It slices! It dices! It makes Julienne fries!” Urban legend indicates the word is derived from Julia Child.
To further celebrate the day, here’s a special Julienne recipe
Summertime Squash & Zucchini Recipe
July 19, 2010Everyone knows the best-tasting vegetables come from your own garden. Use your garden-grown veggies to create this colorful, nutritious dish.
Boston Baked Beans
July 11, 2010
National Baked Bean Month
July 11, 2010
Classic Baked Macaroni and Cheese
July 7, 2010From the 1946 edition of “Fannie Farmer’s Boston Cooking School Cookbook”
Click on photo for recipe
Shepherd’s Pie
June 29, 2010
Classic Macaroni Salad
June 18, 2010perfect for your picnic today. This is a salad that everyone seems to love. I always get lots of compliments on this recipe and it is just a pleasing taste that seems to suit everyone.
Click on Photo for recipe (more…)
Call me for the snacks for your morning meeting
April 11, 2010I can be your office snack guy..
Just call me and i can bring a simple breakfast or more to your office or special event. FREE DELIVERY
Standard breakfast = only $5.00 per person
- Coffee Cake
- Orange Juice
- Assorted yogurts
- Assorted Fruit
Additional $0.25 charge per person for Paper Goods
Call me at 916-879-4611 to schedule a catering order for your meeting
Click here to view today’s blog postings for more tips and recipes
Click here to find out how to contact me to order these products
Call me for a catered lunch at your office
April 11, 2010I can be your office lunch guy..
Just call me and i can bring a simple lunch or more to your office or special event. FREE DELIVERY
Standard lunch = only $6.75 per person
- Mini crescent sandwiches ( Ham/Turkey & cheese)
- Bag of chips
- Bottled Water
- Dessert ( Assorted Fruit or Coffee Cake)
Additional $0.25 charge per person for Paper Goods
Call me at 916-879-4611 to schedule a catering order for your meeting
Click here to view today’s blog postings for more tips and recipes
Click here to find out how to contact me to order these products
MICROWAVE RICE COOKING
November 9, 2009Kitchen Tip of the Day = How to use a Microwave Rice Cooker
1. To cook rice, refer to package microwave directions. If package microwave directions are unavailable, a general guideline for four servings is 2 cups water to 1 cup rice. Fill cooker with water and rice. Cook on HIGH (100% power) 5 minutes; reduce to MEDIUM (50% power)15 minutes or until water is absorbed.
2. Place clear inner lid into base with outer rim upright. Set lid on top of cooker aligning lid tabs with handles. Pull locks up and over tabs to click in place.
3. Place cooker in microwave and follow package directions to begin cooking. Microwave ovens vary; adjust times and power levels as needed, beginning with shorter cooking times.
4. Remove from microwave with heat-resistant oven mitt or pad. Release locks from tabs. Caution: Steam will build during cooking. Using a heat-resistant oven mitt or pad, lift lid toward you, allowing remaining steam to escape away from you. Insert a utensil in center hole, lift clear inner lid toward you.
5. Refer to microwave manufacturers instruction manual for more information on cooking other foods.
Stuffing and Dressing Cooking Tips and Hints
November 4, 2009Kitchen Tip of the Day
Whether your family calls it stuffing or dressing, most likely the first thing that comes to mind is Thanksgiving. However, stuffing is not just for holidays and not just for poultry. Many varieties of seafood and vegetables are also prime candidates for stuffing.
Click below for more information
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