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Recipe of the Week: Really Easy Salmon

Recipe of the Week: Really Easy Salmon

  Something easy for those hot summer nights Take your piece of salmon and cut it into portion-sized pieces.  Take a piece of foil big enough to place your salmon in, with enough room at the top to make a tent of the foil  — you are giving the fish enough room to poach itself.  […]

Recipe of the Week: Three-Cheese Lasagna

Recipe of the Week: Three-Cheese Lasagna

Randolph Graham: I was going to call this recipe “Three-Cheese, Three-Layer Lasagna with Burnt Marinara.” What? you might ask. Let me explain. Robin makes a wonderful marinara sauce that takes a couple of hours to reduce down and is amazing. Is it burnt? Kinda-sorta. Maybe. I prefer to say it is slow-roasted on the stovetop. This […]

Recipe of the Week: Hot Artichoke Dip

Recipe of the Week: Hot Artichoke Dip

  Something tasty for entertaining on those summer nights Ingredients: 1 can (14 oz.) artichoke hearts, drained, chopped (frozen spinach can be substituted as pictured) 1 can (4 oz.) Grated Parmesan Cheese 1 cup Mayonnaise or Miracle Whip 1 tomato, chopped 2 green onions, chopped   Directions: Mix all ingredients except tomato and onions. Spoon […]

Recipe of the Week: Tortellini Spinach Mushroom Skillet for Two

Recipe of the Week: Tortellini Spinach Mushroom Skillet for Two

Randolph Graham: A simple pan sauce, pasta, and fresh vegetables are just what you need on a hot summer day. This nutritious recipe barely heats up the kitchen and is easy to prepare. What could be better for a mid-week dinner for you and your family? Serve with a fresh loaf of French bread and this […]

Recipe of the Week: Peach Cobbler

Recipe of the Week: Peach Cobbler

The joy of summer fruit is soon upon us! Ingredients: 4 pounds ripe peaches, peeled, pitted, and sliced into 1/2 inch      thick wedges (about 12 cups) 1 cup sugar (to be divided; 2/3 cup & 1/3 cup) 1/4 cup quick-cooking tapioca 1-1/2 tablespoons grated lemon peel 1-1/2 tablespoons lemon juice 1-1/2 teaspoons vanilla 1 […]

Recipe of the Week – Classic Macaroni Salad

Recipe of the Week – Classic Macaroni Salad

Ingredients: 1 cup mayonnaise 2 Tablespoons vinegar 1 tablespoon prepared mustard 1 teaspoon sugar 1 teaspoon salt 1/4 teaspoon pepper 8 ounce elbow macaroni, cooked and drained 1 cup sliced celery 1 cup chopped green or red bell pepper 1/4 cup chopped red onion   Directions:  Combine first 6 ingredients and mixing well. Stir in […]

Recipe of the Week: Beer-Battered Avocados with Grilled Peach Salsa

Recipe of the Week: Beer-Battered Avocados with Grilled Peach Salsa

  Randolph Graham: The inspiration for this avocado appetizer came from my friend, Sandy S., who asked what I would serve with my grilled peach, avocado, and jalapeno salsa. I thought Beer-battered avocados would go great with my salsa. So I tried it and wham-bam! It was great. Nice combination of textures and flavors. For the […]

Recipe of the Week: Apple-Raisin Crisp

Recipe of the Week: Apple-Raisin Crisp

  Ingredients: Apple Filling 2/3 cup packed light-brown sugar 3 tablespoons flour 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 2-1/2 pounds Rome apples, peeled, cored      and cubed 1 cup golden raisins Crisp Topping 3/4 cup (1-1/2 sticks) butter 1-3/4 cups flour 2/3 cup packed light-brown sugar 1/2 cup chopped walnuts 1/2 cup rolled oaks 1/4 […]

Recipe of the Week: Curried Chicken and Rice

Recipe of the Week: Curried Chicken and Rice

Ingredients 3/4 pounds boneless, skinless chicken breasts or thighs 2 teaspoons olive oil 1/2 cup chopped onion 1/4 cup chopped red bell pepper 1 clove garlic, minced 1/2 teaspoon curry powder 1 cup long-grained rice 2 cups chicken broth 1/2 teaspoon salt 1 cup frozen peas and carrots, thawed and drained Directions: Cut chicken into […]

Recipe of the Week: Mexican Beef & Rice Casserole

Recipe of the Week: Mexican Beef & Rice Casserole

Ingredients: 1 lb. extra lean ground beef 1-1/2 cup Kraft Mexican Style Shredded Four Cheese with a Touch of Philadelphia, divided 1 pkg. (1 oz.) Taco Bell Taco Seasoning Mix 1 cup long-gran which rice, uncooked 1 cup frozen mixed vegetables (carrots, corn, peas) 1 can (14.5 oz.) diced tomatoes, undrained 1 cup Thick & Chunky Medium […]

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