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Risotto with Mushrooms and Parmesan
Eggplant Bolognese Cooking Light, OCTOBER 2010 Um….so….I made this but haven’t really “eaten” it yet. It made a large batch of sauce (I’m sure I added more eggplant than it called for) so I put half of it in the freezer. The next day, I ate it as…
Sole with Tarragon-Butter Sauce recipe Cooking Light, January 2007 Again, we used flounder. There wound up not being a lot of “sauce” when we were done. Watch it carefully, as it took less time to reduce than in the instructions. We didn’t use white wine, but it would…
Chili-Cheese-Potato Tot Casserole Southern Living, APRIL 2006 Okay, so this sounded really weird, but CTM was talking about a tater tot casserole so I thought I’d try it out. The chili was really good. We did not use chili starter. We just made our chili with a twist….
Red Velvet Cupcakes COOKING LIGHT, DECEMBER 2011 O.M.G!!!! These are DELISH! So, me, in my infinite wisdom, decided to start these right around dinner time. Yeah…not to bright. There’s not HUGE amounts of counter space in this apartment and, well, every inch was being used when S was…
Don’t settle for a boring salad when you can have this Southwest Shrimp Cobb Salad! With crisp lettuce, juicy shrimp and a tangy dressing, it’s a flavor explosion in every bite.
Open-Faced Burgers with Onion-Mushroom Topping Cooking Light June 2000 I made these tonight. I skipped the vinegar. It just didn’t sound right. I swapped it for some worcestershire and some marsala. Interesting substitute but it seemed to work. I also substituted buns for the english muffin. Something about…