AWESOME SATSUMA MULE2 c. ice1 (750-ml) bottle Gingeroo*¾ c. fresh satsuma juice2 T. fresh lime juiceSatsuma slices, lime slices, garnish Place ice in large pitcher. Add Gingeroo, satsuma juice and lime juice, stirring to combine. Serve over ice. Garnish with…
SAVORY SCALLOPED YAM STACKS1½ lbs. small yams, peeled and thinly sliced1 T. chopped fresh thyme, divided1 c. freshly shredded mozzarella or Gruyere cheese, divided2/3 c. heavy cream1 finely minced garlic cloveSalt, black pepper, to tasteFresh thyme sprigs, garnish Preheat oven…
MR. PAT’S FAMOUS SMOTHERED RABBIT3 rabbits, cut into quarters, seasoned with red and black pepper, salt, garlic powderWhole garlic cloves, enough to stuff each leg2 sticks oleo1 (16-oz.) container of chopped onion mix1 green bell pepper, chopped1 red bell pepper,…
Today’s GADGET is DOTMALLS ROLLING GRILL BASKET! The ROLLING GRILL BASKET can be used with multiple gas grills, charcoal grill or smoker grills to make a healthy stir-fry with foods. The rolling design retains heat uniformly and so cooks food…
Good Morning Foodies!Today’s Menu:Crowd-Pleaser Football Fiesta CasseroleVidalia Onions Nestled in Portabella Mushroom CapsFancy Parmesan Carrots with Lemon-Parsley DressingHave a great day and be safe!
FANCY PARMESAN CARROTS WITH LEMON-PARSLEY DRESSING½ c. water¼ c. chopped shallots1 lb. medium carrots, cut diagonally into 1 ½” piecesOlive oil¼ c. chopped fresh parsley2 T. fresh lemon juice1/3 c. pine nuts, toastedBlack pepper, saltShaved parmesan cheese Combine water, shallots…
VIDALIA ONIONS NESTLED IN PORTABELLA MUSHROOM CAPS2-4 large portabella mushroom caps, remove stem and gills2-4 large Vidalia onions, outer peeling off and core the center4-8 whole garlic cloves4 hickory-thick sliced bacon, cut in half1 (8-oz.) fresh pico de galloOlive oilBalsamic…
