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Preheat Oven 350 degrees Place the sliced bread on a baking sheet and bake until slightly golden

  • Fresh French or Italian bread – sliced
  • For the Salad
  • 2 vine ripe tomatoes – diced
  • 3 cloves of garlic – chopped
  • 1/2 red onion – diced
  • 2 tbs. fresh dill – chopped
  • 1 small Jalapeño – grilled – chopped with seeds
  • 1 small – medium zucchini – diced
  • 2 – 3 tbs. olive oil
  • 2 tbs. balsamic vinegar
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • Fresh Parmesan or Romano cheese - grated
4.3/5 (7 Votes)

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Louisiana Cooking Magazine

  • 1/4 c of butter
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced bell pepper
  • 1/3 c flour
  • 8 cups chicken broth
  • 4 1/2 cups peeled sweet potatoes cut into 1/2 inch cubes
  • 1/2 lb. of tasso ham cut into 1/2 inch cubes
  • 1/8 t cinnamon
  • 1/8 t nutmeg
  • 1/2 cup chopped parsley
  • 1 c heavy whipping cream
  • salt and pepper
4.2/5 (9 Votes)

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Corn Dogs Fried

  • 8 hot dogs
  • 1 1/4 cups flour
  • 1 t. salt
  • 3/4 c. cornmeal
  • 4 T. sugar
  • 1 t. baking powder
  • 2 eggs
  • 3/4 c. milk
  • wooden skewers
4.3/5 (7 Votes)

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1. Heat oven to 475 degrees F

  • 1-1/2 cups wild rice
  • 3 cups lower-sodium chicken broth
  • 4 (6-oz.) salmon fillets, skin removed
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon cracked black pepper*
  • 3 teaspoons olice oil, divided
  • 3 cups sliced asparagus (1-1/2 inches)
  • 1-1/2 cups fresh or thawed frozen raspberries
  • 1-1/2 tablespoons honey
  • TIP - To crack whole peppercorns, place in heavy-duty resealable plastic bag. Pound with flat side or meat mallet or heavy pan until coarsely crushed.
4/5 (11 Votes)

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PREPARATION For Pickled Onions: Bring rice wine vinegar to a boil in a small saucepan

  • Pickled Onions:
  • INGREDIENTS
  • 1 medium red onion, finely diced*
  • 2 cups rice wine vinegar**
  • 1/2 cup sugar
  • 1/4 cup salt
  • Brussels Sprouts:
  • 1/4 cup unsalted butter (1/2 stick)
  • 1/2 pound deli pastrami, thinly sliced
  • 5 pounds Brussels sprouts, halved
  • 1 teaspoon kosher salt
  • freshly ground pepper to taste
  • To dice means to chop into roughly 1/4-inch cubes.
  • Rice wine vinegar is NOT the same as rice wine. You can find rice wine vinegar in the Asian section of your local grocery store, or with the other vinegars.
4.3/5 (7 Votes)

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Quite possibly the easiest side dish ever

  • 1-2 TB of your fat of choice {I used a mix of coconut oil and rendered bacon fat}
  • 1/2 organic yellow onion, sliced
  • 1 organic sweet potato, peeled and either spiralized or julienned
  • 1/2 tsp organic cinnamon
  • Himalayan sea salt, to taste
4.3/5 (7 Votes)

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Heat a large cast iron frying pan with 2 tablespoons of olive oil and 2 tablespoons of butter

  • 3 big tomatoes – diced
  • 1 medium size Spanish onion – sliced
  • 3-4 cloves garlic – chopped
  • 3 stalks celery – chopped
  • 6-8 cups left over bread - ripped
  • 1 cup chicken broth or stock from boiling the giblets and neck
  • 1/2 cup grated Parmesan cheese or Romano cheese
  • 1 tsp. Lo Salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried oregano
  • 1/2 tsp. Bell’s Seasoning
  • 2 -3 tablespoons olive oil
  • 2 tablespoons butter
4.3/5 (8 Votes)

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In a large bowl, blend together all ingredients except chocolate chips

  • 1/4 c. butter, melted
  • 1 c. sugar
  • 1 egg, beaten
  • 1 t. vanilla extract
  • 1 c. all-purpose flour
  • 1 t. baking powder
  • 1/2 t. baking soda
  • 1 T. water
  • 1/2 t. salt
  • 2-1/2 T. baking cocoa
  • 1/2 c. chopped walnuts
  • 3/4 c. zucchini, shredded
  • 1/2 c. semi-sweet chocolate chips
4.3/5 (7 Votes)

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This Beet-Citrus Salad with Pistachios is a fresh, bright, zero-effort side, thanks to precooked beets and precut f...

  • 1/2 teaspoon orange rind, grated
  • 2 tablespoons fresh orange juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (20 ounce) jar refrigerated citrus salad (such as Del Monte), drained
  • 1 (8 ounce) package steamed, ready-to-eat beets, rinsed, drained, and cut into wedges
  • 1/4 cup dry-roasted, unsalted pistachios, shelled
4.3/5 (8 Votes)

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preparation For the cranberry cabernet sauce

  • ingredients
  • 1 pkgchick'n scallopini
  • 1 tbspminced fresh sage
  • 1 cuptoasted pumpkin seeds (without shells)
  • 1 tsppaprika
  • 1 cuppanko breadcrumbs
  • 2 tbspnutritional yeast
  • unbleached white flour
  • 2 cupssweetened soy milk
  • olive oil for sauteing
  • to tastesalt and pepper
  • 3 tbspextra virgin olive oil
  • 1 large shallot
  • 4 sprigs of thyme
  • 1/4 cupdried cranberries
  • 1 cupcabernet
  • 1 cupfaux chicken stock or vegetable stock
  • 1 tbsparrowroot
  • 2 tbspwater
  • 3 tbspearth balance butter
  • to tastesalt and pepper
4.3/5 (7 Votes)

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Follow the directions on the box of cake mix and make 2 bundt cakes and 1 cupcake

  • 2 boxes spice cake mix and ingredients listed on box
  • Buttercream Icing with orange and brown coloring
  • White Chococolate leaves
4.3/5 (7 Votes)

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Place beans in a large saucepan and cover with water; bring to a boil

  • 2 1/2 pounds fresh green beans, trimmed
  • 2 cups sliced fresh mushrooms
  • 2 cloves garlic cloves, minced
  • 4 teaspoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon pepper
4.3/5 (7 Votes)

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Garlicky Green Beans with Mushrooms Chopped Tomato Salad Crostini