More About BLUEBONNETT
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Recipes I've Shared:
I have this every morning. You should too.
I had this soup at a Cracker Barrel restaurant in North Carolina. Loved it so much. This is as close as I could get to that great soup!
I make these for my Swedish meatballs or meatball subs.
This is a real easy and tasty dish for one.
One day I had some leftover corned beef from the deli.
This is not another fried rice. It is a creamy rice side dish. Especially great with fish or chicken.
Homemade is so much better. You can play with ingredients to suit your taste.
Every time I make my big batch sauce for pasta it always comes out different. Here is another version.
Didn't feel like spending too much time in the kitchen and came up with this.
I read a recipe where Mario Batali used butter and olive oil in a recipe. So I came up with this. The oil keeps it from becoming solid in the refrigerator so that it remains spreadable. Use as you would olive oil or butter.
These waffles are light and fluffy and delicious! While trying to cut down on foods made with wheat, I discovered oat flour. I grind my own from rolled oats in my spice grinder.
I needed to use up some left-over rice and came up with this.
I wanted something to go with crackers that was not a processed dip or spread.
I have enjoyed these since I was a child.
This is a VERY HEALTHY juice. Check out the nutritional information. You must use a juicer for this recipe. If your juicer can juice whole fruits, even better. No substitutions...ingredients must be fresh. The sweetener may any of your choosing. I find that white granulated sugar works best
Wanted something light for lunch.
I am slowly learning how to cook for one. These came out great!
I wanted to make an authentic Reuben sandwich, so; I searched and searched and came up with this version. YUM!!
If you can't find Cookwell & Company's Green Chili Stew; any green chili tomatillo sauce will do. Takes a little time, but it is worth it. Freezes well.
For the longest time I thought I did not like lentils. When stationed in Spain, my mind was changed in a big way.
When I make marinara sauce, it depends on what ingredients and spices I have on hand. The sauce changes each time I make it so I have decided to give each one a number.
This beats canned bean soup any day of the week.
I got tired of getting everything out everytime I made my oatmeal for breakfast. So I just combined them all into this deliciousness!