Salt and pepper Recipes

Salt and pepper

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123
  • Document Name: PNP_4193_Onion_Rings

    Game Day Onion Rings and Dip

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    This dip has been one of our favorites for many years. It works well for almost any party and you can keep the ingredients on hand for last minute teen get-togethers. The onion rings are better the thinner you slice the onion. We use a mandolin and make really small shoestring ones. They are a special treat.
  • Quick and Easy Chicken Parmesan

    Quick and Easy Chicken Parmesan

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    Chicken Parmesan doesn’t need to be complicated. This easy version takes just minutes, has only 180 calories and tastes great.
  • Hummus, Tzatzki and Baba Ghanoush

    Baba Ghanoush

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    Baba Ghanoush is served as a salad or appetizer with crisp crackers or bread. Use an oven or grill to cook eggplant until the skin is blackened and the flesh very soft.
  • Country Bread Bruschetta

    Bruschettas on Country Bread

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    These quick toasted breads are the perfect accompaniment to hummus and baba ghanoush on an appetizer platter.
  • Cheesy Scalloped Potatoes

    Cheesy Scalloped Potatoes

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    Whether for Easter or just a happy Wednesday, these potatoes are a great side for ham, chicken or beef.
  • Pan Roasted Pork Chops with Glazed Peaches

    Pan Roasted Pork Chops with Glazed Peaches

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    Simple, rustic with sweet and sour notes, this pork dish is best when peaches are at their peak. If out of season, try with pears, apples or figs. It’s also great with duck breast!
  • Buffalo Burger with Harvest Relish

    Buffalo Burger with Harvest Relish

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    It’s hard to go back to buying ground meat for making burgers when you’ve started making your own using your meat of choice. You can control the amount of fat, mix meats, add flavors and make the grind as coarse or fine as you like. If I’m going to make a regular burger, I always use buffalo – it’s lean, flavorsome and I know it will be grass fed. Just buy the meat of choice, dice and place in a food processor with …..whatever, using the pulse button to grind as desired.
  • Asparagus with Tarragon Vinaigrette and Eggs Mimosa

    Asparagus with Tarragon Vinaigrette and Eggs Mimosa

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    Mimosa is a classic French garnish of sieved hard-cooked eggs that is frequently used for asparagus and leeks. Tarragon, which has an affinity for both asparagus and eggs, enhances the sherry vinaigrette.
  • Balsamic Glazed Roasted Root Vegetables

    Balsamic Glazed Roasted Root Vegetables

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    This satisfying and easy-to-make dish fills the house with a wonderful aroma. I like to serve it anytime in the fall but especially at the holidays. It’s become a staple on the Thanksgiving menu. I also make it whenever I want substantial leftovers. Use any root vegetables that you like such as rutabagas, leeks, shallots. Only white or gold beets, if they are available, or roast the red ones separately, otherwise your whole dish will be red. I like to use purple potatoes to add color interest.
  • Steamed Pork & Prawn Dim Sum 2

    Steamed Pork and Prawn Dim Sum

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    A traditional Chinese appetizer or banquet dish, these dim sum are steamed in wonton wrappers and filled with pork, prawns, carrots and seasonings.
  • RecipeImage_SalmonwithMangoSalsa

    SALMON WITH MANGO SALSA

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    Juicy salmon fillet served with sweet mango salsa - what better way to unwind after a hard day at work? With this easy-to-make recipe, a healthy, delicious meal is just minutes away.
  • Baby Bok Choy

    Braised Baby Bok Choy

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    Not every recipe requires a plethora of additives to manufacture intense flavor. With only a handful of ingredients, the recipe's simplicity highlights the tender taste of the baby Bok Choy by eliminating any extraneous components.

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