Easter recipes costing more than $3 per serving

Filet Mignon Topped With Shrimp, Crab with a Garlicy Wine Sauce

This tender filet is bursting with flavor. Starting with a mouth watering filet, portabello mushrooms, shrimp,…

CEVICHE! ~ Costa Rican Style

My buddy, Ed, of Puerto Rican descent, spent his time in the Air Force in Central and South America. Ed's favorite dish: ceviche! He tells endless…

Italian Easter Bread

Red Velvet Cupcakes

Yummy recipe, and very appealing to the eye as well with its distinctive red coloring.

Marinated Asparagus

This versatile recipe made with fresh asparagus can be made year around. Serve it cold or warm as side with any meal. My favorite way to serve…

Foolproof Sugar Cookie Recipe

This recipe is the best sugar cookie recipe ever! There is no mess with a pastry board full of flour! I use parchment paper to roll out the dough.…

Grilled Niman Ranch Sirloin Steak with Tapenade, Roasted New Potatoes and Baby Leeks

Paella

Well, it has been a long time coming, but I finally am able to post the long awaited Paella article. There is so much to say about Paella that it's…

Cajun Bread Pudding with Praline Sauce

I am surprised more folks haven't tried this. I have been asked for this recipe more times than I can remember.…

Cream Cheese Frosting

My friend Annie asked if I would post this recipe to go along with my “Better Than Sex Brownies Recipe” I recently posted. When I do frost these…

Vegetable Sizzlers

The chain was founded in 1958 as Del’s Sizzler Family Steak House by Del and Helen Johnson in Culver City, California. The chain is composed of more…

Mom's Sangria

Sangria always reminds me of Spain, a place where you can drink Sangria just about everywhere. A fruity, refreshing drink in the summer or any…

Biggest Loser Recipes - Apple Crumble

Tasty And Healthy Biggest Loser Apple Crumble From The Hit Show The Biggest Loser.

Tantalizing Baked Lemon Pesto Mushrooms Casserole

This sourish pesto appetizer, using a mix of mushrooms and cherry tomatoes, is so easy to prepare and is…

new yorker pasta

tips with paring knife,pull off tough skin from bottom of stalk toward broccoli flowerets. quarter or half if too larg. cut stalks into 2 inch…