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Baked Potatoes with Avocado Sauce

Given the opportunity to combine two great ingredients in one side dish, it’s hard to say no. Today they are potatoes and avocado. You’ll get crispy on the outside and tender on the inside potatoes topped with a cooling avocado crema! Ingredients 21 oz potatoes 2–2 1/2 tbsp olive oil 1 tsp ground garlic 1…

Bruschetta with Roast Beef

Todays appetizer is probably the easiest dish to cook on this site, but it is so delicious that it’s hard to believe how simple it is to make! Bruschetta with roast beef can become a perfect appetizer for a snack at office and for your Italian theme party. Ingrediets 1 loaf pumpernickel bread 3 tbsp…

Russian Mushroom Julienne

Mushroom Julienne is definitely one of the best mushroom side dishes! It will become your friends’ favorite after they try it. No matter how you serve it-as an appetizer, main dish, side dish-this mushroom Julienne will be on your menu rotation. Mushrooms Julienne is traditionally made with just sour cream and cheese over the top….

Shrimp Fricassee

Shrimp Fricassee – a flavorful one-pan shrimp stew with a colorful mix of vegetables in a white sauce that is perfect as a family dinner meal. Cooking this comfort food with mushrooms results in a sweet and aromatic sauce with smell spreading all around the kitchen and outdoor garden. Shrimp Fricassee is a spring dish?…

Omelet mother Pulyar

Omelet mother Pulyar was named after the Frenchwoman Annette Pulyar who cooked this dish for tourists and guests of her tavern at the end of the 19th century. The omelet has become so popular that it is known far beyond France. No doubt-you will appreciate such an unusual way of cooking ordinary eggs! Ingresients 6…

Poulet à la Normande

Flavors of sweet apple, cider, cream and chicken are brought together lovingly in this simple classic braise from the north of France. The only fancy trick is flambéing your choice of Calvados or brandy, giving the dish a toasty flavor. If you’re not the type to play with fire, a safer option is to pour…

Bread Pudding with Parmesan

Cooking Light magazine brings us this hearty casserole – a light, comforting, autumnal bread pudding. Ingredients 3 cups butternut squash (peel, dice into ½ in cubes) Cooking spray ½ teaspoon salt, divided 1 teaspoon olive oil 1 cup onion (chopped) 1 garlic clove (minced) 2 cups 1% low-fat milk 1 cup (4 ounces) Parmigiano-Reggiano cheese…

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