Appetizers / Soups / Salads Recipes (Most Popular)
Named by my son who, as a small child, would not eat regular tacos but wanted the tortilla with peanut butter on it.
If you have a Blendtec or Vitamix, this soup is easy and healthy. And it tastes like it has cream in it, but it doesn't.
There is a lot of flavor in the fat that floats to the top of the pot. Very tempting. Stay strong and skim it off.
Delicious and tangy!
Enjoy these breaded goat cheese disks with baguettes as an appetizer or place on Arugula for a light salad.
Option: Sprinkle fresh blackberries over the salad.
Rolling sushi with parchment paper, waxed paper, aluminum foil or a sheet cut from a paper grocery bag is a bit harder than using a mat, but keep trying.
1. Spread your sushi rice evenly onto the nori. Covering the entire sheet, leaving a half inch on each end so you can seal the roll after you get it hand rolled.
2. Add the ingredients to the roll. Put the ingredients on the nori paper closest to where you are going to start rolling from.
3. Using two hands, begin to roll the roll away from you going very slow until you get to the end of the roll, ensuring the roll is staying tight.
4. When you get to the end of the roll, apply water to the half inch of the nori you left without filling and seal the roll shut.
5. Use a sharp knife to cut the sushi into serving pieces.
6. Arrange on a plate. Cover with plastic and refrigerate until ready to serve.
Substituting the granulated sugar with Splenda- Sugar Blend for Baking will lower the calories.
This is a delicious soup that can easily be made vegetarian by subbing in vegetable broth for chicken broth. The longest part of it is the prep time, mostly because of all the peeling of squash and chopping of vegetables. In the penultimate step, a blender (either hand-held immersion or pitcher blender) is very, very, very helpful. Otherwise, the whole thing is super easy and it makes a lot!
(BTW, if you like roasted garlic, you might as well halve another head of garlic and toss it into the oven with the called-for two heads.)
Makes about 16 1-cup servings - although I've never actually eaten just 1 cup at a time - and 16 is very approximate. I highly recommend this as a "starter" for Thanksgiving.
Light, sweet & satisfying summer salad that's suitable for your entire meal or a side dish for lots of guests.
A terrific, satisfying soup. Great to serve with corn bread as a nice Autumn meal.