Description Try these cheese taco shells made from baked Cheddar cheese and shaped into a taco; these are a great gluten-free, low-carb, and keto option. Ingredients 2 cups shredded Cheddar cheese Instructions Preheat the oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper or silicone mats. Wrap the handle … Read more
Description Serve these with a Bearnaise sauce. Mmm! Ingredients 1 pound fresh mushrooms, sliced ½ cup chopped onion ½ cup dry sherry ¼ cup butter ¼ cup chopped parsley 6 (8 ounce) fillets beef tenderloin 1 (17.5 ounce) package frozen puff pastry, thawed Instructions Combine mushrooms sherry onion butter and parsley in a large skillet … Read more
Description These flavorful meatballs are tasty and versatile. You can use them in spaghetti, meatball subs, or even simmer them in barbeque or sour cream sauce. These are incredibly easy. Add to prepared sauce or serve as-is. Ingredients 1 pound ground beef 1 cup dry bread crumbs 1 small finely chopped onion 1 tablespoon minced … Read more
Description Very simple, yet tasty. The meat will melt in your mouth. Very little preparation. A must try. Ingredients salt and pepper to taste garlic powder to taste 6 pounds pork butt roast 2 onion, sliced 20 new potatoes, raw 16 carrots, peeled 2 cups mushrooms, halved Instructions Preheat the oven to 350 degrees F … Read more
Description Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year’s great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day. Ingredients 1 bunch fresh basil 3 cups chicken broth, divided ½ cup olive … Read more
Description Beef ribs with a homemade BBQ sauce in a slow cooker (or on top of stove, if you have the time). Very, very good made on High for 4 hours…better on Low for 8. Serve over hot cooked rice. Ingredients 1 cup water 1 cup ketchup 1 (6 ounce) can tomato paste ¾ cup … Read more
Description Roast with gravy — rich flavor…too good not to share! Ingredients 1 (5 pound) beef cross rib roast ⅓ cup Dijon mustard 10 large cloves garlic, crushed ½ teaspoon freshly ground black pepper 1 tablespoon garlic powder ½ teaspoon salt, or to taste 1 tablespoon dry mustard powder 2 tablespoons light olive oil 1 … Read more
Description This is delicious, and I have made it many times since. We have used many types of fish as well as halibut, which I prefer. Ingredients ¾ cup butter, softened 1 tablespoon lemon juice 1 ½ teaspoons onion powder 1 ½ teaspoons dried parsley ¾ teaspoon dried dill weed (Optional) ¼ teaspoon white sugar (Optional) ¼ … Read more
Description The story of how the Coney Island hog dog got to the Midwest is pretty straightforward, but no one really knows exactly how the wiener first came to be topped with what is basically a hot meat relish. I have no idea how authentic this is, and have never been to Detroit, or even … Read more
Description Easy version of this classic with the wonderful ‘zip’ of Dijon-style mustard. Ingredients 1 cup butter 2 tablespoons prepared Dijon-style mustard 1 tablespoon fresh lemon juice 1 tablespoon chopped garlic 1 tablespoon chopped fresh parsley 2 pounds medium raw shrimp, shelled, deveined, with tails attached Instructions Preheat oven to 450 degrees F (230 degrees … Read more