A Little Personal History: This is my “go to” creamy dressing for any kind of cobb or club style salad i.e. chicken, ham, bacon, cheese, egg, veggies, mixed greens, etc. Print Recipe Creamy Parmesan Peppercorn Dip and Dressing This is your basic creamy dressing. Without anything else, you could mix mayonnaise, sour cream in equal
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A Little Personal History: I gotta say, of all the salads out there, many a great compliment to any main dish; when it comes to a main dish salad, a salad not needing anything complimenting to fill your belly, Cobb Salad is where it’s at. Here’s my tried and true recipe. Print Recipe Cobb Salad
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A Little Personal History: Going all the way back to my high school years at Thacher, where avocados were in abundance (there was an avocado orchard), I’ve loved Guacamole. Here’s my favorite way of making, developed over years of trial and error. The secret’s in the hot peppers and sour cream. Description Guacamole sometimes informally referred to as
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This a great light dressing for salads or poured over chicken and fish dishes.
A Little Personal History: I do enjoy many Indian dishes, especially those with curry. Here’s my favorite Indian coconut curry sauce. Print Recipe Coconut Curry Sauce Curry (/ˈkʌri/, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of
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A Little Personal History: Needed to whip up a dish for my girls one night. Had some of my award winning chili left-over in the fridge. Wanted to create something that was tasty, filling and different. Something that after, any left-overs could be refrigerated or frozen, re-heated as a meal or late night snack and still taste
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I’ve always loved a great grilled cheese sandwich. Yet cheese on its own doesn’t always cut it so why not add some tuna
For a quick boost of energy, picnic addition or late night snack, this easy to make corn flake crunch bar is an addictive favorite that never lasts long 🙂
A Little Personal History: Chicken salad is one of those comfort foods I never seem to tire of. I’ll make up a batch on Sunday and have it chilling in the fridge for sandwiches and salads the rest of the week. Here’s my favorite recipe that you can use as is or tweak with you
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A Little Personal History: Everyone needs to know how to cook rice. It’s a staple yet there are many ways to make it. Here’s my tried and true. Print Recipe Yellow Rice Chef Lars Votes: 0 Rating: 0 You: Rate this recipe! Add to Shopping List This recipe is in your Shopping List Course Side
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