found this on foodnetwork.com and it is courtesy of michele urvater. we make rice and shrimp every few weeks, so i decided that perhaps we should use orzo and voila! ;)
#30-minutes-or-less #Time-to-make #Course #Main-ingredient #Preparation #Occasion #Healthy #Main-dish #Side-dishes #Pasta #Seafood #Shrimp #Dietary #One-dish-meal #Low-sodium #Comfort-food #Low-in-something #Pasta-rice-and-grains #Shellfish #Taste-mood
you'll know why i call it truth serum after you've finished one of these ! be careful, they are strong. i avoid margarita mixes, because they seem to taste so artificial--there is no substitute for fresh lime juice. when limes are on sale, i buy lots and
a rich and delicious fluffy roll with just the right amount of crust and an awesome taste! try it with all ingredients called for, then if you have adjustments to make, by all means go ahead! watch for the coloring on the rolls as you don't want to get th
got this out of a magazine many years ago, but don't know which one. you can use homemade tomato sauce or one in a jar, but homemade is always better! i've listed sweet sausage but if you prefer a bit of a bite, then feel free to use hot sausage.
my younger sister found this recipe on a very old spam can at an old family house at lake chelan. i modified how i serve it (in slices and by using lite spam) but, the rest of the recipe is the same...a family favorite. thank you daralyn!
tofu is a wonderful food that picks up flavors very well. in this case, the curry sauce is strong and bakes into the tofu which yields not only great flavor but also a nice chewy texture. serve with sauteed spinach and basmati rice for a balanced meal. le
"what would summer be without lemonade? actually, this can be considered more of a wine cooler and is definitely the kind of lemonade not to serve to children. with a massive heat wave being felt around the world, including spain’s basque region, it is mo
a dressing recipe from my fil's collection. i haven't tried this one yet. posting for safe keeping and cooler weather. make the cornbread the night before, crumble it, and set it out to dry overnight.
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