Tuesday, October 27, 2015

Bbq Grilling - Spicy Turkey Burgers

Spice up boring turkey burgers by creating incredible flavor with exotic spices and herbs. Enjoy on a toasted bun with desired fixings and spiced mayonnaise!

Sunday, October 18, 2015

Saturday, October 17, 2015

Soups Stews And Chili - Korean Bean Curd Miso Soup

Korean bean curd paste and Korean hot pepper paste are the featured ingredients in this quick soup with zucchini, potato, mushrooms and tofu.

Friday, October 16, 2015

Desserts - Gs Tres Leches Cake

A dense yet light tres leches (three milks) cake is topped with sweetened whipped cream. Serve this ultra-moist dessert well chilled; in fact, it's better after a day or so in the refrigerator.

Tuesday, October 13, 2015

Foggy Path, London, England

Foggy Path, London, England

Pasta - Sweet Potato Gnocchi

A new and yummy twist to Gnocchi. Pair this up with butter or your favorite alfredo sauce. This recipe can be made with butternut squash instead of the sweet potatoes.

Sunday, October 11, 2015

Friday, October 9, 2015

Wednesday, October 7, 2015

Fried Egg With Pork And Sausage In Hot Pan

Fried egg with pork and sausage in hot pan, Breakfast in Thai style

Bread - Zucchini Bread With Cinnamon Sugar Topping

Zucchini bread gets extra flavor and texture from golden raisins and a sweet topping of cinnamon and brown sugar. This recipe makes two loaves.

Monday, October 5, 2015

Herbs And Spices - Pan De Muertos Mexican Bread Of The Dead

This is a version of the bread that is made for the November 2 celebration known as the Dia de los Muertos (Day of the Dead) in Mexico.

Bread - Rapid Mix Sweet Dough

This is an easy yeast dough that 's sweet enough for cinnamon rolls or other pastries. The added bonus is that it can be refrigerated for up to 48 hours before baking, allowing the busy baker to do some advance work.

Saturday, October 3, 2015

Desserts - Cranberry Pistachio Biscotti

The red and green make a great Christmas cookie. Have used other nuts instead of pistachios with success. If your pistachios are salted, omit the 1/4 teaspoon salt from the recipe.