Saturday, May 30, 2015

Beef and Rice Bowl

Green onions add color, mild onion flavor to a variety of dishes. They also make a colorful garnish.

Sunday, May 24, 2015

Broccoli Salad with Bacon

Broccoli has its roots in Italy. In ancient Roman times, broccoli was developed from wild cabbage. It spread through out the Near East where it was appreciated for its edible flower heads and was subsequently brought back to Italy where it was further cultivated. Broccoli was introduced to the United States in colonial times, Italian immigrants brought this vegetable with them to the New World. 

Tuesday, May 19, 2015

Hamburger Supreme

This is a hit with the family. Great weeknight meal. Comfort food at it best.

Tuesday, May 12, 2015

Potato Salad with Bacon

There are a lot of different types of lemons. Here are a few, the rest is for another post. 

Thursday, May 7, 2015

Spaghetti with Bacon

Aside from salt, black pepper is a popular pantry item, years ago it was used as currency. The majority of savory recipes include some form of black pepper as an ingredient.

Friday, May 1, 2015

Roasted Shrimp with Dipping Sauce

The terms "shrimp" and "prawns" can be confusing. Even scientists often use these words inconsistently. Larger shrimp often come from freshwater, are referred to as "prawns," while smaller shrimp often come from saltwater habitats, are called "shrimp." The size, "large" typically means that you get about 40 or less per cooked pound, in comparison to about 50 for "medium" and 60 for "small". But from a science perspective, both shrimp and prawns can come from saltwater or freshwater, and there is no absolute standard for measuring small, medium, or large.


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