United States Chef
Recipes by Patricia Stagich (Page 2)
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Grandma's Tomato Soup MeatloafMany years ago, my mother 'invented' our family's favorite gravy for meatloaf. This classic meatloaf is baked in the tomato soup surrounded by… |
Aug 2011
Professional |
2 votes
1984 views
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Cod Cakes with ChowChow RelishChow-Chow is a Nova Scotian and American relish that uses up those end-of-the-garden-season "orphaned" vegetables from the garden. I don't exactly… |
Aug 2011
Professional |
2 votes
818 views
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Ricotta and Roasted Pepper FrittataSeason with more black pepper, if you like.This would be delicious with sliced Italian Sausage! |
Sep 2011
Professional |
2 votes
399 views
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SpudnutsBasically, it's a doughnut made with a potato base which originated in Germany. The result - a fluffier, more airy version of the doughnut.What was… |
Oct 2011
Professional |
2 votes
457 views
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Pasta with Roasted Cherry TomatoesIf you like Pasta e Olio, you are going to love this one! It's great when sweet cherry tomatoes are in season,… |
Oct 2011
Professional |
2 votes
506 views
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Sunday Lasagna with Meat SauceWhat could be better on a cool Fall day, then to walk into the house with a big pot of Sunday "gravy" simmering on the stove? I'm easy pleased.… |
Oct 2011
Professional |
2 votes
633 views
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Weekend Cooking - Homemade Chicken StockWith Thanksgiving just around the corner, homemade chicken stock is a must for my stuffing and gravy. It's… |
Nov 2011
Professional |
2 votes
522 views
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Manchego Cheese Broccoli RollSometimes I get carried away with my cooking ethic: Never throw any food away, and sometimes watching Food Network's "Chopped" can come in handy… |
Nov 2011
Professional |
2 votes
1322 views
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Olive Oil and Smashed Garlic Roasted PotatoesOlive Oil and Smashed Garlic Roasted PotatoesThis quick side dish of potatoes goes great with anything! An… |
Nov 2011
Professional |
2 votes
1426 views
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Savory Beef Broth and V-8 SoupBuy some bones! Roasting beef bones intensifies the flavor and deep brown color of beef broth. The broth takes 3 to 4 hours to simmer, but the V-8… |
Feb 2012
Professional |
2 votes
1269 views
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